Roast Chicken with Herbs

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	1 h 45 min
Total:	2 h 5 min

servings

Category:	Meats and substitutes
Subcategory:	Chicken
Source:	Académie Culinaire

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Recipe ingredients

4 to 5 lb (2 to 2,5 kg) chicken
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 thyme branch
1 rosemary branch
1 Tbsp (15 mL) Irresistibles extra virgin olive oil*
125 ml (1/2 cup) white wine
250 ml (1 cup) chicken stock (see recipe 5722)
To taste salt and pepper

Preparation

Preheat oven to 350°F (180°C).
Clean chicken by removing the neck and giblets.
Season generously with salt and pepper and stuff with vegetables, thyme, and rosemary. Tie the chicken with kitchen string.
Baste the chicken skin with oil, season and place in a roasting pan.
Place in the oven for 1h30 hour or until internal temperature is at 180˚F (82˚C).
Baste the chicken regularly with the cooking juices to avoid dryness. Once cooked, take chicken out of the oven and place on a dish.
Remove fat from the roasting pan and place it over medium high heat on the stove top. Deglaze with white wine and chicken stock, scrape bottom of the pan with a wooden spoon until all caramelized juices have dissolved. Simmer and let reduce a few minutes, season to taste.
Run through a fine sieve, and set aside. Remove kitchen string and cut chicken into 8 pieces. Serve with the cooking juices.
To test the temperature, insert a thermometer in between the thigh and the breast. Careful not to touch the bones. When the meat is at the right temperature, 180°F (82°C), the juices will run clear.
Be sure not to leave the thermometer in the chicken during roasting.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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