Heavenly recipe for baby chicken, slowly roasted with white wine, rosemary, parsley and thyme. Crispy and delicious.
For 1 large or 2 small chickens:
1 onion peeled and roughly chopped (I like to add onion and carrot to my roasting pan to add flavour)
2 carrots peeled and roughly chopped
250ml (1 cup) dry white wine (I used Sauvignon blanc)
125ml (1/2 a cup) chicken stock (I only use Nomu Fond / liquid stock concentrate)
125ml (1/2 cup) finely chopped herbs (I used rosemary, parsley and thyme) – but sage and basil are also good
4 cloves of garlic crushed
3 tsp of Dijon mustard
3 – 4 Tbs of olive oil (I like to coat the chicken to ensure a beautiful crispy brown skin)
salt and pepper
Pre heat the oven to 200 C
Place the chicken on the chopped onion and carrots in a deep sided roasting pan
Mix all the liquid, mustard and herbs together and pour this sauce over the chickens and into the cavity
Drizzle over the olive oil and season the birds with salt and pepper
Roast uncovered for 1 1/2 hours and until the chickens are cooked (I turned them over half way through so that the underside gets golden brown and crispy too)
Strain the pan juices, onion and carrot and use this delicious jus as your gravy
I like to cut the chicken up into rustic big pieces and then pour over the pan sauce so they wallow in it before serving.
Recipe provided courtesy of DrizzleandDip.com. Pictures and text are copyright to Sam Linsell.