Categories |
BARGETTO Wine Recipes
CHAUCER'S Wine Recipes
|
Other Links |
|
|
|
|
Roasted Chicken with Chardonnay
|
INGREDIENTS
chicken
-
1 whole chicken (2 1/2 Ib.)
- 1 tbsp. Rosemary, fresh
- 2 tbsp. thyme, fresh
- 4 cloves garlic, sliced
- 1 cup Mirepoix*, small dice (*4 ounces onion, 2 ounces carrot, 2 ounces celery)
- 3 tbsp. olive oil
- salt and pepper to taste
Aujus Sauce
- 1 cup Chicken stock, low sodium
- 1 cup Chardonnay
|
DIRECTIONS
yield: serves 2 portions
chicken
- Wash chicken and remove excess fat in cavity. Pat dry.
- Sweat mirepoix and herbs in 2 Tbsp. of oil until tender. Cool.
- Stuff cavity with mirepoix and truss.
- Coat chicken with remaining oil and season. Do not cover or refrigerate.
- Brown chicken in oil on all sides.
- Place on rack and roast in preheated oven (450° for 20 minutes). Baste.
- Turn temperature to 325°
- Baste every 15 min. until juices run clear or the chicken reaches an internal temperature of 170°
- Let rest 15 minutes.
- Portion chicken, removing carcass.
Aujus Sauce
- Brown carcass and mirepoix.
- Deglaze with chicken stock and chardonnay.
- Reduce by half.
- Strain, pressing firmly through the strainer
|
|
|
|
|
