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.
zest of 2 clementines
zest of 1 lemon
2 teaspoons grated fresh ginger
finely chopped rosemary
salt & pepper
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.
Chop up some parboiled potatoes, chorizo and mushrooms. Mix them with some oil in an oven dish. Bake for 30-45 minutes.