French roast chicken

French roast chicken

By
From
The Margaret Fulton Cookbook
Serves
4-5
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 x 1.8kg chicken
60g butter
salt and freshly ground pepper
a good pinch dried tarragon or fresh parsley stalks
a few strips orange or lemon rind
2 cups chicken stock

Method

  1. Preheat the oven to 190°C. Wipe the cavity of the chicken with a paper towel. Remove excess fat. Place a little butter, a little salt and pepper, tarragon or parsley stalks and strips of orange or lemon rind inside chicken cavity. Truss with string (see note).
  2. Wipe outside of bird, spread with remaining butter and place breast-side up in a small baking dish, preferably on a rack. Pour 1 cup of water in with 1/2 cup of the stock and place in the oven for 10 minutes, basting once or twice with the liquid underneath. Turn on side and baste well with stock. Continue to cook for a further 20 minutes, basting and adding more stock as necessary. Turn chicken to other side and cook, basting for a further 20 minutes.
  3. Turn bird on its back a further 15 minutes or so to brown the breast. There should be just enough stock to keep the juice in the dish from scorching, if not add more water. To test, run a fine skewer into the thigh joint of the chicken. If the juice that runs out is clear and colourless, the chicken is cooked. Take chicken from dish and remove string. Keep in a warm place.

Note:

  • Cut a long piece of string and loop the centre under the tail end and around the knuckles. Tie a knot to secure the legs.

    Pull the string along both sides towards the wings. Pull string tightly over the wings and turn the chicken over.

    Bring the string around the wings and tie the ends together to secure the bird into a neat shape.

Variations

  • Gravy: Pour off all but 2 tablespoons fat from the dish. Add 1 tablespoon flour and stir well until lightly browned. Add remaining 1 1/2 cups chicken stock, stir until thickened. Season with salt and pepper.

    Cream gravy: Make as above but just before serving stir in 3 tablespoons cream and cook a little until thickened.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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