Name: Honey and course-grain mustard roast chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 0.00 chicken; 15.00 ml fresh chillies 573; 15.00 ml wholegrain mustard; 125.00 ml honey; 100.00 ml wine white; 5.00 ml tomato paste; 400.00 ml stock chicken; 40.00 ml cornflour; 25.00 g butter chilled

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Ingredients (9)

0.00	chicken
15.00 ml	fresh chillies — 573
15.00 ml	wholegrain mustard
125.00 ml	honey

Sauce:

100.00 ml	wine — white
5.00 ml	tomato paste
400.00 ml	stock — chicken
40.00 ml	cornflour
25.00 g	butter — chilled

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Method:

1 Season the inside of the poussins or chicken with salt and pepper. Rub the outside with olive oil and coarsegrain
mustard and season to taste.
2 Place the poussins in a roasting pan and roast for 30 minutes. Baste, pour the honey over the poussins and return them to the oven for a further 30 minutes, or until the juices run clear. Remove from the pan and leave to rest for 10 minutes.
3 Sauce Strain the excess fat out of the roasting pan. Place the pan over a high heat on the stove and add the white wine. Allow the wine to reduce by half, then
gently whisk in the tomato paste.
4 Add the chicken stock and reduce over a medium heat for fi ve to 10 minutes. Add 40ml cornflour to thicken, if necessary. (The sauce must coat the back of
a spoon.) Remove the sauce from the heat and whisk in the chilled butter. Season to taste and serve with the roast chicken.