Whole roast chicken with pan sauce
Laura in the Kitchen · ♥ 2.3K likes · 49.2K views · 12 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp softened butter
- 1 cup chicken stock
- 1 whole onion
- 1 head whole head of garlic
- 4½ lb whole chicken
Preheat the oven. Quarter the unpeeled onion and halve a head of garlic; set them under the rack in the roasting pan to raise the chicken off the bottom.
Raising the chicken on onion and garlic
- ½ tsp dried rosemary
- salt
- pepper
Mix softened butter with ground dried rosemary and a little salt and pepper.
Rosemary butter
- 1 tsp rosemary
- 1 tsp garlic
- 1 tsp onion
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt
- 1 whole lemon
Mix the rub: rosemary, garlic, onion and paprika, a teaspoon each, half a teaspoon of black pepper and about a teaspoon of salt.
- salt
Salt the inside of the chicken and put the halved lemon in the cavity.
Lemon, salting inside and buttering under the skin
Loosen the breast skin gently, with a spoon if needed, and push spoonfuls of the butter under it.
- olive oil
Massage olive oil all over, sprinkle the rub everywhere pressing it into the crevices, drizzle a bit more oil on top and tuck the wings under.
Roast hot for 30 minutes (said as '425 for 30 minutes', later twice as 450), then at 350F for another hour to an hour and a half depending on size (an hour exactly here), until the thickest part between leg and thigh reads 170 degrees.
- dry white wine
Pour a little dry white wine and some chicken stock into the pan around the chicken for a thin pan sauce.
Wine and stock for the pan sauce
Carve on a deep cutting board with a very sharp knife: legs and thighs first, then wings, then each breast in one piece along the breastbone; slice the breast.