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Roast Chicken - How to make French Roast Chicken
French Roast Chicken
This is an easy to make gourmet roast dinner, adapted from a recipe by Prue Leith. A delicious alternative to plain roast chicken - with a cream reduction gravy. Served with potatoes and buttered carrots - the family will toast you for making this dish - maybe they'll even wash the dishes!
We served two chickens for Easter Dinner instead of turkey.
- 15g 1/2oz butter
- 1 tbls vegetable oil
- 1.6kg/3 lb 8oz whole roasting chicken
- celery salt
- ground black pepper
- 12 sprigs fresh rosemary and thyme
- fresh sprigs sage (optional)
- 15ml 1/4pt chicken stock
- 3 tblsp double or whipping cream
- OPTIONAL EXTRA add 2tblsp white wine or brandy to cold stock
- pre-heat oven to 400F or 200C or Gas mark 6. Melt butter with oil in large pan and lighlty brown chicken back, front and sides for about 5 minutes. Turn constantly. Reserve cooking juices in the frying pan.
- Transfer chicken to roasting pan or dish with a cover and season with pepper, celery salt, tuck garlic gloves or ground garlic under the legs with about 4 sprigs each of rosemary and thyme and place 2 sprigs rosemary and thyme and sage (optional) of the back of the chicken. Add 2fl oz of cold stock (add wine or brandy if using)
- Cover and cook the chicken for 50 minutes, uncover and cook for 20 minutes - timing depends on size of chicken - lengthen time if using larger or more than one chicken. Do not over cook.
- Transfer chicken to a serving dish and keep warm in a low oven whilst preparing the sauce.
- Strain juices from roasting dish into the frying pan. Pour in the reserved chicken stock and boil stirring constantly until it reduces by half. Allow to cool slightly and add in cream.
- Serve chicken with roast potatoes, butter carrots and roasted onions or other vegetables. Pour sauce into gravy boat to accompany. Garnish chicken with remaining sprigs of rosemary and thyme for presentation.