Rosemary Roast Chicken

Tonight Chris and I decided to roast a chicken. He’s always liked the roast chicken they have at La Madeline (although I’ve yet to try one, as we don’t have one in these parts). This recipe was his attempt to hit upon that flavor at home.

Ingredients
4.5 lb chicken
1.5 ounces of fresh rosemary, stems removed
1 tbsp thyme (we used dried, because they fresh they had didn’t look so good)
1 tbsp dried herbs de Provence
1 tsp kosher salt
2 tsp freshly ground pepper
Olive oil, as needed
1 garlic clove

Method
The oven was preheated to 400 degrees F. To prepare the herb rub, he chopped the rosemary very fine, and then mixed the herbs, salt and pepper with enough olive oil to make a thick, sticky paste. He then rubbed the herb mixture liberally inside and out of the bird, so that there was a good even coat. The garlic clove went into the cavity. The bird went onto a line of celery stalks to keep it elevated. We also roasted some potatoes, a couple of carrots and an onion with the chicken. The chicken went in the oven for around 40 minutes, before we took it out and checked it. Since things were sticking and in danger of burning, we put about a cup and a half of some homemade chicken stock we had on hand in the roaster. We also inserted the probe thermometer into the thickest part of the thigh. When the meat hit 180 degrees, we removed it from the oven and let it rest. Chris removed all the solids from the roaster, and made some gravy from the drippings. He deglazed the roaster with a splash of white wine, then used a roux method to get the gravy started. We used the rest of the chicken stock (about 2 cups) to make the gravy. The gravy was then strained and served.

This produced a wonderfully moist and flavorful bird, and the gravy had a pronounced herb flavor, while remaining balanced. All in all, definitely a recipe we’ll be doing in the future.

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