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Ингредиенты
- 1 1/2 tsp black peppercorns
- 4 x garlic cloves chopped
- 1/2 tsp kosher salt
- 1 x lemon zested Extra-virgin extra virgin olive oil as needed Onions cut 3" to 4" pcs Carrots cut 3" to 4" pcs Celery cut 3" to 4" pcs
- 1 x broiler/fryer chicken - (3 to 4 lbs)
- 1 c. red wine
- 8 ounce chicken stock
- 2 sprg thyme - (to 3) Canola oil as needed
Инструкции
- Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle till coarsely grnd. Add in garlic and salt and work well. Add in lemon zest and work just till you can smell lemon. Add in just sufficient oil to create a paste.
- Check out your refrigerator for onions, carrots and celery which are a little past their prime. Cut vegetables into pcs and place in a deep roasting pan.
- Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
- Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Proportionately distribute the garlic mix under the skin, saving 2 tsp. for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird proportionately. Drizzle oil on bone side of chicken as well.
- Arrange bird in roasting pan, breast up, atop vegetables.
- Place pan in oven being sure to leave the oven door ajar. Check bird in 10 min. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 min or possibly till the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.
- Tilt pan so which any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add in chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and throw away. Slice chicken onto plates or possibly serve in quarters. Sauce lightly with jus and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 484 | |
| Calories from Fat 280 | 58% |
| Total Fat 31.09g | 39% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 400mg | 17% |
| Potassium 490mg | 14% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.28g | 0% |
| Protein 38.89g | 62% |
