Recipes: The Perfect Roast Chicken
I have used this recipe over and over again and always received so many compliments. When perfectly roasted and served with a simple jus, roast chicken makes for a wonderful weekday dinner.
- 5-pound chicken
- salt and white pepper
- 1 clove of garlic peeled
- 1 bay leaf
- several sprigs of fresh thyme
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
1.Preheat oven to 425 degrees. Rinse the chicken inside and out under cold running water. Dry with paper towels. Season the cavity with salt and pepper and then add the garlic and herbs.
2.Truss the chicken with kitchen twine, rub it with butter and oil and season with salt and pepper.
3.Place the chicken on its side in a roasting pan just large enough to hold it and roast for 20 min. Turn the chicken on its other side and roast 20 min longer. Finally turn the chicken breast side up, add 1/2 cup water to the pan, continue roasting until juices run clear when the thigh is pierced with a skewer, 20 or 30 minutes longer. Transfer the chicken to a platter and let it rest for at least 15 minutes after removing from the oven, covered with aluminum foil. The juices will be absorbed into the meat and carving will be easier.
4.While the chicken is resting, spoon off the fat in the roasting pan. Bring the remaining juices to a boil on top of the stove, scraping with a whisk to release any cooked particles that adhere to the bottom of the pan. Reduce the heat to medium and simmer the juices until reduced by one-third, strain.
5.To serve, remove the trussing twine from the chicken. Pour some of the reduced juices over the chicken and serve the remainder in a sauceboat on the side.
This is just one of the many amazing recipes of Le Cordon Bleu available at the cookbook Le Cordon Bleu - Cooking at Home.