Slow roast chicken with potato puree and chicken jus
Brian Lagerstrom · ♥ 4.2K likes · 120.8K views · 10 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½–4 lb whole chicken
- 2 tsp poultry seasoning
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 tsp sugar
- 3 tsp salt
Set the chicken in a vessel and season all over with poultry seasoning, garlic powder, black pepper, sugar and salt, getting into every nook, under the wings, on the back and under the legs.
- 3 whole potatoes
- 1 cup heavy cream
- 1 stick butter
Roast in a preheated 285F oven for three hours, checking at about 90 minutes.
Peel the potatoes, cut into medium-large chunks, cover with water in a four to six cup saucepan and bring to a boil.
Boil about 30 minutes until totally blown out and 100 percent tender; a cake tester should meet no resistance.
Pull the chicken at three hours; the breast will read about 190F. Rest it.
Melt the stick of butter, drain the potatoes, return them to the pot and stir the butter through.
Pass the potatoes through a chinois with a one ounce ladle as a pusher; a ricer gives a more rustic texture.
- 1 tbsp butter
- 1 tbsp all-purpose flour
Wrap the puree with plastic and set aside.
Scraping the fond with stock
- 1 cup chicken stock
Pour about a cup of chicken stock onto the roasting pan and scrape up the fond with a wooden spoon.
Heat the butter in a 10 inch saute pan, add the flour and whisk to a roux; cook the flour out until bubbly.
- 1 cup chicken stock
- chicken drippings
Deglaze with about one more cup of stock until it thickens, add all the chicken drippings and whisk in.
Bring to a hard simmer and reduce 60 seconds to two minutes until the sauce coats the back of a spoon.
Carve the rested bird into both breasts and both legs, pour any released juice into the sauce, and plate.