3.1.3 Traditional French roast chicken
Serves: 4
Time to actively work on it: 15 min
Oven Temperature: 180�
Time in oven/on stove: 1.5 h - 2 h
Resting time: 15 min
Ingredients
| Amount | Ingredient | Preparation |
| 1 | | large chicken | |
| 1 | tbsp | olive oil | |
| 20 | g | butter | melted |
| 2 | | bay leaves | fresh |
| 2 | sprigs | rosemary | fresh |
| 2 | sprigs | thyme | fresh |
| 125 | ml | white wine |
| 250 | ml | chicken stock |
| 12 | | pickling onions |
| | | salt |
| | | pepper |
| |
Instructions
- Rinse the chicken cavity under cold water. Pat the chicken dry
inside and out with paper towel.
- Place the chicken in a large roasting pan. Brush the oil and butter
over the skin of the chicken.
- Place the garlic, bay leaves, rosemary and thyme in the chicken
cavity. Season well with salt and pepper.
- Arrange the onions and potatoes around the chicken.
- Drizzle the wine and chicken stock over the chicken and vegetables.
- Roast the chicken in preheated oven, basting occasionally in pan
juices, for 1.5 h - 2 h or until the juices run clear when a skewer is
inserted into the thigh.
- Remove from oven and set aside for 10 minutes to rest before
serving.