Roast + carve a chicken and Chicken sauce
Roast and carve chicken like a pro and pair it with a glossy chicken sauce for something truly special.
Chicken sauce (1L)
1kg Chicken wings
400g Shallot (sliced)
60g Garlic
1 Bay leaf
10g Thyme
300ml Madeira
200ml White wine
2L Brown chicken stock
Roast the chicken in a large pan, you want it to be caramelised all over. Once nicely browned, add the shallots and garlic and colour.
Add the herbs and cook for a minute.
Add the alcohol and reduce by half, follow with the stock (make sure you buy good quality) reduce by half again.
Strain the sauce through a sieve and reduce the finished sauce to your desired consistency.
Chicken butter (1 chicken)
125g Butter
½ Lemon (zest)
1 Garlic (clove)
1g Thyme (picked)
Salt + pepper
Mix all the ingredients with the softened butter.
Roast chicken
Prep, stuff and tie the chicken as the video shows.
Roast at 280C for 15 minutes, turn down the temp to 140C and roast for another 20/30mins. The breast temperature should reach 69C.
Leave to rest for 30 minutes before carving.
