Roast chicken
After posting about eggs, I thought it only appropriate to mention the chicken. . .
This is perfect for a causal meal and a bottle of dry white wine. I opened a bottle of Pinot blanc for the occasion.
How?
Take 1 large chicken and butterfly (cut out the spine with kitchen scissors and then open and flatten), lift the skin on the breast (without tearing or removing) and smear with a mixture of butter (50g), thyme (2 sprigs), crushed garlic (2 cloves), lemon zest (of 1 lemon) and salt (and pepper). Now find a large roasting tray, and scatter in a handful of table grapes and three or four whole medium tomatoes. Place your chicken on top of this, initially breast side down, and then add a glass of dry white wine, the juice of 1 lemon and a scattering of rosemary. Place this in an oven (180 degrees C) for 30 minutes. Remove to baste and turn the chicken over before returning to the oven for a further 30 minutes (at which time the skin should be crisp and brown). Just prior to serving, pour off the cooking juices into a small pan and reduce, to create a sauce.
5 comments:
oh, it's butterflied. I wondered why it was akimbo :) The bird looks demure this served this way.
Which came first though?
Edward, love the blog and have followed it for some time, particularly fond of the recipes. Made this the other day for friends and was much loved by all. Used whole grape tomatoes (as thats what was ripe in the garden) rather than quartered full size. Looked great on he plate.
Ended up being consumed with Riesling due to a Chardonnay that seemed to have suffered some random oxidisation. The lovely citrus components in the dish went beautifully with the Riesling.
Keep up the great blog.
SB,
Thanks for leaving a comment. I love eating home cooked chicken, it is so underappreciated.
I'll try to do more recipes this year, got a bit slack towards the last half of 08.
Did you use the riesling in the cooking process too?
Agree, and left overs (when they exist) make the best sandwiches around.
No used some of the burg blanc in the cooking. At that stage I thought it was just being a bit closed, but as it opened up it became pretty apparent it was fairly over developed. It was consumable, but lifes too short to drink bad wine - hence it was benched.
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