Recipes
French roasted chicken
To keep the chicken wonderfully moist and juicy, roast it in water and turn over halfway through cooking. The juices make the base for a tasty sauce, too.
To keep the chicken wonderfully moist and juicy, roast it in water and turn over halfway through cooking. The juices make the base for a tasty sauce, too.
(1 votes)
Cook: 2 Hours 45 Mins
Serves: 4
Price: £1.54 per serving
Nutritional Information
Each 100g serving contains
Energy
925kj
221kcal
925kj
221kcal
11%
Fat
10.1g
10.1g
Med
14%
14%
Saturates
4.6g
4.6g
Med
23%
23%
Sugars
2.5g
2.5g
Low
3%
3%
Salt
0.3g
0.3g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
925kj/221kcal
Typical energy values per 100g:
925kj/221kcal
Ingredients
Salad cress
1 Asda Large Chicken (about 1.6kg)
1 bay leaf
Few sprigs of thyme
1 small carrot (sliced)
2 shallots (halved)
25g butter (melted)
1 level tbsp cornflour mixed with 1 tbsp cold water
Purple radish microleaves
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the chicken in a roasting tin, breast-side down. Add the bay leaf, thyme, carrot and shallots around the chicken. Brush melted butter on the chicken. Add water to a depth of 2cm. Cover loosely with foil. Cook for 30 minutes.
2
Remove the foil and turn the chicken breast-side up. Brush butter over any skin not covered by water. Cook, uncovered, for another 1 hour 40 minutes. Discard the carrot and shallots (they flavour the gravy stock).
3
Leave to rest in a warm place, loosely covered with foil, for 10-15 minutes.
4
For the gravy, strain the juices into a measuring jug and skim the fat from the top. Make up to 250ml with water. Put in a pan, add the cornfour mixture and bring to the boil, stirring all the time. Simmer for 1 minute.
5
Garnish the chicken with purple radish microleaves and salad cress, and serve.