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Honey and course-grain mustard roast chicken

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 10
Servings 6
Time 15


  • 4 to 6 poissins or a 1,5kg free-range chicken
  • 15
    olive oil
  • 15
    coarse-greain mustard
  • 125
  • Sauce:
  • 100
    white wine
  • 5
    tomato paste
  • 400
    chicken stock
  • 40
  • 25
    chilled butter


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.

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