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Marco Pierre White's roast chicken with ketchup and fresh herb sauce

ANTI-CHEF · ♥ 8.7K likes · 159.3K views · 26 min video

Read about whole bird in the BrightCulinary Book

Marco Pierre White's roast chicken with ketchup and fresh herb sauce, from the video
Timestamp
Ingredients
Method
Techniques
▶ 15:03
  • chicken
Pat the chicken dry and put it in the roasting pan.
Marco Pierre White: oil and a plain roastRoastingRead
▶ 15:52
  • 50 ml olive oil
Pour over 50 millilitres of olive oil and massage it in. No seasoning at this stage.
▶ 16:25
Roast at 180C (356F) for 40 to 50 minutes, basting a couple of times.
▶ 16:43
  • 50 g shallot
For the sauce, finely chop 50 grams of shallot.
▶ 17:08
  • 170 g ketchup
Combine the shallot with 170 grams of ketchup.
Marco Pierre White: ketchup and fresh herb sauce
▶ 17:31
  • 1 tbsp chives
  • tarragon
Add a tablespoon of finely chopped chives and the leaves of fresh tarragon.
▶ 17:55
  • 1 tbsp parsley
Add a tablespoon of parsley in place of chervil.
▶ 18:19
  • 2 tbsp Worcestershire sauce
  • 10 drops Tabasco
  • 2 tbsp white wine vinegar
Add two tablespoons of Worcestershire sauce, ten drops of Tabasco and two tablespoons of white wine vinegar.
▶ 18:37
  • 150 ml extra virgin olive oil
  • Maldon sea salt
Add 150 millilitres of extra virgin olive oil and sea salt flakes and mix well until it comes together.
▶ 19:15
Rest the chicken until cool to the touch.
▶ 19:36
  • parsley
  • chives
Spoon the sauce over the meat and scatter fresh parsley and chives.