Ingredients
For the chicken:
1 chicken or poussin.
½ onion.
Garlic cloves.
Thyme.
Parsley.
For the lettuce:
½ cos lettuce.
200g speck, chopped into small batons.
500ml chicken stock.
100ml white wine.
Method
Preheat the oven to 400°C.
Clean and trim the chicken.
Stuff the chicken with salt, pepper, onion, thyme, parsley and garlic.
Truss chicken legs and tail.
Season chicken skin with salt and pepper, and dob generously with butter.
Roast chicken on an open rack.
Roasting time: 18 minutes plus a further 18 minutes per 500g.
For the lettuce
Sautee speck with a touch of butter in heavy-based pan until browned.
Add stock and wine, bring to the boil, reduce heat, and reduce by ¾ until thick.
Add lettuce leaves, braising for 4 – 5 minutes until soft.
Carve chicken into breast, thigh and leg, and serve over lettuce and speck, drizzling with braising liquids.
Clean and trim the chicken.
Stuff the chicken with salt, pepper, onion, thyme, parsley and garlic.
Truss chicken legs and tail.
Season chicken skin with salt and pepper, and dob generously with butter.
Roast chicken on an open rack.
Roasting time: 18 minutes plus a further 18 minutes per 500g.
For the lettuce
Sautee speck with a touch of butter in heavy-based pan until browned.
Add stock and wine, bring to the boil, reduce heat, and reduce by ¾ until thick.
Add lettuce leaves, braising for 4 – 5 minutes until soft.
Carve chicken into breast, thigh and leg, and serve over lettuce and speck, drizzling with braising liquids.
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