Roast Baby Chicken and Chicken Jus
Method
Preheat oven to 180°C
Remove wishbone from the chicken ⓘ
French trim wings and legs (ankles) ⓘ
Truss the chicken ⓘ
Add oil in pan, turn up heat
Rub chicken with oil and season with salt and pepper
When pan is hot enough, place the chicken in pan on the side (wing side) ⓘ
Straight into oven to cook for 12 minutes ⓘ
Turn over (another wing side) and cook for another 12 minutes
While waiting the chicken to be cooked, wash, peel and chop vegetables into mirepoix ⓘ
When second side is done, add mirepoix and unused chicken pieces into the pan. Turn the chicken to its back and cook for another 10-15 minutes ⓘ
Rest the chicken and set aside
Strain mirepoix through a colander to degrease and put mirepoix back into the pan and oven at 200°C for another 10 minutes ⓘ
Pan onto stove on low heat, add chicken stock to simmer until reduced by half
Pass through fine sieve, keep hot
Remove trussing string, carve the chicken to remove breast and thighs ⓘ
Plate your chicken, drizzle on Jus and enjoy!
Method
Preheat oven to 180°C
Remove wishbone from the chicken ⓘ
French trim wings and legs (ankles) ⓘ
Truss the chicken ⓘ
Add oil in pan, turn up heat
Rub chicken with oil and season with salt and pepper
When pan is hot enough, place the chicken in pan on the side (wing side) ⓘ
Straight into oven to cook for 12 minutes ⓘ
Turn over (another wing side) and cook for another 12 minutes
While waiting the chicken to be cooked, wash, peel and chop vegetables into mirepoix ⓘ
When second side is done, add mirepoix and unused chicken pieces into the pan. Turn the chicken to its back and cook for another 10-15 minutes ⓘ
Rest the chicken and set aside
Strain mirepoix through a colander to degrease and put mirepoix back into the pan and oven at 200°C for another 10 minutes ⓘ
Pan onto stove on low heat, add chicken stock to simmer until reduced by half
Pass through fine sieve, keep hot
Remove trussing string, carve the chicken to remove breast and thighs ⓘ
Plate your chicken, drizzle on Jus and enjoy!
This recipe and tips was given to me by participating in the Cuisine Techniques Essential short course at Le Cordon Bleu London.
Icons designed by Smashicons from Flaticon