Subj : Roasted Chicken With Lemon And Butter
To : All
From : Ben Collver
Date : Tue Dec 19 2023 11:38:33
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Chicken With Lemon And Butter
Categories: Chicken
Yield: 4 Servings
2 1/2 lb Chicken; (1.14 kg)
Sea salt; to taste
Crushed black pepper; to
-taste
1/4 c Unsalted butter; (56.7 g)
10 Fresh thyme sprigs
1 Fresh bay leaf
1/2 Lemon; cut into 4 wedges
1 c Dry white wine
1 Lemon; juice of; (2 tb)
1 1/2 c Chicken stock
1/4 c Fresh parsley; finely
-chopped
Freshly ground black pepper;
-to taste
Pommes Anna; (see separate
-recipe)
Preheat the oven to 450 F / 232 C.
Rub the bird inside and out with salt and crushed peppercorns. Stuff
a 1/2 tb knob of butter under the skin of each side of the breast,
and under the skin of each thigh. Stuff the thyme, bay leaf, and
lemon wedges into the chicken's cavity.
Use the top of a pairing knife to poke a small hole in the skin just
below each of the chicken's legs, and tuck each leg carefully into
that hole. (You may also truss the chicken with butcher's twine if
you know how, but this is much simpler.)
Place the chicken in a flame-proof roasting pan and roast for 30 to 40
minutes, rotating the pan, moving it to different parts of the oven to
account for hot spots, and basting the bird two or three times with a
bulb-top baster or long-handled metal spoon. Reduce the oven's heat
to 300 F / 150 C and continue to roast, basting frequently, for
another 30 to 40 minutes or until the bird is done: When you poke the
fat part of the thigh with the paring knife, the juices should run
clear.
Remove the bird from the oven, let it rest 15 minutes, then remove the
breasts and legs from the carcass, reserving everything. Use a ladle
to skim off and discard as much surface fat from the pan juices as
possible. Place the roasting pan on the stovetop over high heat and
stir in the wine and lemon juice, scraping the bottom of the pan with
a wooden spoon to dislodge and dissolve the browned bits. Bring this
mixture to a boil and cook until it is reduced by half. Stir in the
stock with the wooden spoon, bring to a boil, and reduce again by
half. Remove from the heat and strain this sauce through a sieve into
a medium, heavy-bottom saucepan over medium heat. Whisk in the
remaining 2 tb butter, a tablespoon at a time, until the sauce is
thick and glossy. Fold in the parsley and adjust the seasoning with
salt and pepper as necessary.
Serve the chicken--half of the breast plus a drumstick or thigh per
person--with the sauce ladled over, pommes Anna alongside, and any
remaining sauce in a sauceboat on the table.
