Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1 x roasting hen - (abt 6 lbs)
- 1 c. salt
- 2 x onions quartered
- 3 x leaf ends of celery stalks
- 10 x sage leaves
- 10 x fresh thyme sprigs
- 1 quart cool water plus
- 1/4 c. cool water
- 1 sm orange quartered
- 1 x bay leaf
- 3 Tbsp. dark corn syrup
- 4 Tbsp. butter melted
- 3 Tbsp. cornstarch
- 1/4 c. cool water
Инструкции
- Remove the neck and giblet package from the chicken and pull off the flap of fat if there is one. Rub hen inside and out with salt. Place the chicken in a pot which is just large sufficient to hold it and tall sufficient to completely cover it with water. Add in ice water just to cover the chicken and stir briefly. Place in the refrigerator for 3 hrs. Remove the bird and rinse for several min under cool running water to remove all salt inside and out.
- While the chicken is in the refrigerator, make a simple stock by simmering the neck, giblets (no liver), 1 onion quartered, 1 leaf end of celery, 2 sage leaves, 2 thyme sprigs, and 1 qt water in a large saucepan over low heat for 1 to 2 hrs. Strain and save the stock. Pull the meat from neck and add in to the stock. Cut up the giblets and add in to the stock.
- Preheat the oven 475 degrees.
- Arrange a V-rack for holding the bird over a pan to catch juices. Pour 1 1/2 c. of the stock into the pan, reserve the rest. Place the remaining onion, leaf ends of celery, sage leaves, and thyme sprigs, plus the orange and bay leaf, in the chicken cavity.
- In a small bowl, stir together corn syrup and butter. Brush the chicken lightly with this mix and place in a V-rack, breast-side down. Roast 20 min, basting with drippings in pan every 7 min. Remove the chicken from oven and turn so which one leg and thigh are up. Baste with the butter mix and return to the oven for 10 min. Remove from the oven again, turn completely over so which the other leg is up, baste well with the butter mix, and return to the oven for another 10 min.
- Remove from the oven again and turn the oven down to 325 degrees. Leave the oven door partially open so oven temperature will come down quickly. Turn the bird breast-side up, brush well with butter mix and return to the oven. Baste every 5 min. In 5 min, check breast meat temperature using an instant-read thermometer. The ideal temperature to remove it is 150 degrees to 154 degrees. If necessary, place back in oven an additional 5 - 10 min till it reaches this temperature. Breast meat temperature rises about 2 degrees every minute in the oven at this temperature.
- Add in as much of the pan drippings to the remaining stock as you can without getting the sauce too salty. Stir cornstarch into 1/4 c. cool water and stir it into the stock-drippings mix in a large saucepan. Heat over medium meat, stirring constantly, till the sauce thickens.
- Allow chicken to stand at least 15 min after removing from the oven. Carve or possibly partially carve the chicken and arrange back in bird form on the serving platter. Pass warm gravy in a separate bowl.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 113 | 55% |
| Total Fat 12.74g | 16% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 18950mg | 790% |
| Potassium 146mg | 4% |
| Total Carbs 17.06g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.44g | 4% |
| Protein 6.65g | 11% |
