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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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