Roast chicken

Iris is feeling a little under the weather so I decided to buy a whole chicken and make her a chicken broth. On my way home from the supermarket I realised that it would be a waste of good chicken meat to turn it into soup without roasting it first. So I took the ingredients for my chicken broth and turned it into a roast chicken.

1 chicken
1 leek
1 fennel
1 carrot
zest of 2 clementines
zest of 1 lemon
2 teaspoons grated fresh ginger
finely chopped rosemary
20g butter
salt & pepper
cider vinegar
parboiled potatoes
1/3 bottle white wine

Preheat the oven at 180C

Wash the chicken under the tap and pat it dry with kitchen paper or a towel.

Mix the clementine and lemon zest with ginger, rosemary, salt and pepper through the butter. Rub the butter over the chicken.

Chop the leek, fennel and carrot roughly. Wash them and spread them out in a baking tray. Choose a baking tray that is small enough to be at least half way filled with vegetables. Sprinkle some vinegar and water over the vegetables. Place the chicken on top of the vegetables and place the tray in the oven for about 2 hours.

How to check if the chicken is ready:
Use two forks to lift the chicken up over a plate. If the liquid that comes out of the chicken is clear, the chicken is ready, if the liquid is bloody, put the chicken back into the oven. The second test is how easy it is to pull off the legs. These should come of easily simply by pulling the leg. If they don’t, put the chicken back in the oven.

Once the chicken is ready: take it out of the oven and place it on a plate to rest for 10 minutes. Add the wine to the vegetables in the baking tray and place it back in the oven.

Carve the chicken: pull off it’s legs and wings. Cut off it’s breasts, take the skin off the breasts, slice the breasts. Put all breast meat in a bowl. Keep the skin separately with the legs and wings to keep it crispy. Take the vegetables from the oven. Scoop them in a bowl. Pour some of the liquid over the chicken breast meat.

Side dish:
Chop up some parboiled potatoes, chorizo and mushrooms. Mix them with some oil in an oven dish. Bake for 30-45 minutes.




3 thoughts on “Roast chicken

  1. That looks sooo yummy! I’m new to cooking, and have always wanted to roast a chicken! Thanks for your tip on checking when the chicken is done. Thanks for sharing your recipe. Iā€™m new to blogging and love that there is a foodie community! If you have time, please check out my blog: And of course! Any advice would be great šŸ™‚

    • You’re welcome Kat. I am also new to blogging myself.
      I like that you take photographs of every step of the recipe. I don’t have enough patience to do that myself. Also, I want to keep my camera away from the mess I make when I cook.

      I learned how to check when a bird is no longer raw (what is the English word for that? done?) by watching Jamie Oliver At Home’s christmas episode. I figured that if it works for goose and duck, it ought to work for chicken.

      I’m not sure I have advise for you but I do have a tip! Tonight, 20hrs UK-time at BBC2: Rick Stein’s Spain. It is a wonderful combination of a cooking show, travel tv and a documentary about Spanish culture. It has a relaxed pace, totally different from today’s fast and flashy television. I love it!

  2. Pingback: Chicken broth « Lennart's recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s