Recipe Centre

Poulet rôti (roast chicken)

Ingredients
2 kg roasting chicken
30 g soft butter
2 ml lemon juice
salt and milled black pepper
30 g melted butter, for basting
15 ml olive oil, for basting
1 onion, sliced
1 carrot, finely diced
1 stalk celery, finely diced
125 ml white wine
125 ml water

Method:
Preheat oven to 200 ºC. Wash chicken under cold running water, then dry thoroughly inside and out with absorbent paper. Cream soft butter until fluffy. Beat in lemon juice, salt and pepper. Spread seasoned butter inside chicken. Truss chicken using string and metal skewers. Mix melted butter and oil and brush about half over outside of chicken. Place chicken on its side on a rack in a shallow roasting pan with a little water and place in centre of oven. After 10 minutes, turn chicken onto its other side. Brush with butter and oil and roast for another 10 minutes. Reduce oven temperature to 180 ºC. Turn chicken on its back, brush with butter and oil and salt it lightly. Spread out vegetables in juices at bottom of pan. Roast chicken for about 1 hour, basting first with butter and oil, then with pan juices. Test chicken with a skewer; if juices run clear, it is done. Transfer to a carving board, remove skewers and string. Rest chicken for 5 minutes or so before serving. Meanwhile, prepare sauce. Stir wine and water into roasting pan and bring to boil over high heat, stirring and scraping in any browned bits. Boil briskly for 2 to 3 minutes. Sieve, pressing vegetables through with back of a spoon. Skim off as much fat as possible and taste for seasoning. Serve sauce separately. TOTAL KILOJOULE COUNT: 11 720 kJ (2 800 Cal). A portion: 1 955 kJ (465 Cal).

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