Roast chicken with new season garlic sauce
- ⏱ 2 hours 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A roast chicken served with stuffing, baked new season garlic sauce, roasted livers and crisp straw potatoes.
Adapted from The Staff Canteen.
This recipe, inside the app
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Roast chicken with ...
0/0
COOK 1COOK 2
1Mise en place
Prep 100 g chicken livers: chop
2Preheat and season chicken
3Plate and serve
+ 20 more steps in the app
Roast chicken with ...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 onion: peel and finely chop
Prep 2 tsp thyme leaves: chop
2Preheat and season chicken
Preheat the oven to 200C/gas mark 6
Season the chicken inside and out with salt and pepper
Put the thyme and rosemary into the cavity
3Plate and serve
+ 20 more steps in the app
Ingredients
- 1 free-range chicken
- sea salt and freshly ground black pepper, to taste
- a few sprig thyme
- a few sprig rosemary
- a few knob butter
- 60 g butter for the stuffing
- 1 onion (peeled and finely chopped)
- 100 g chicken livers (chopped)
- 2 tsp thyme leaves (chopped)
- 80-100 g fresh white breadcrumbs for the stuffing
- 2 tbsp flat-leaf parsley (chopped)
- 1 component baked new season garlic sauce
- 1 component straw potatoes
- 4 new season garlic heads
- a few sprig curly parsley
- Half tbsp Dijon mustard
- 70 g fresh white breadcrumbs for the garlic sauce
- 2-3 tbsp duck fat
- a little quantity milk
- 4 large chipping potatoes (peeled)
- vegetable or corn oil, to taste
- 10 garlic cloves (peeled and thinly sliced)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 1 onion: peel and finely chop
- Prep 2 tsp thyme leaves: chop
- Prep 100 g chicken livers: chop
- Prep 2 tbsp flat-leaf parsley: chop
2. Preheat and season chicken COOK 1
- Preheat the oven to 200C/gas mark 6
- Season the chicken inside and out with salt and pepper
- Put the thyme and rosemary into the cavity
- Rub butter all over the breast and legs
3. Cook the stuffing COOK 2
- In a pan, melt the butter
- Add the onion, chicken livers and thyme leaves, season and cook over a medium heat for 2-3 minutes, Off the heat, mix in the breadcrumbs, parsley and seasoning
- Use the stuffing to stuff the chicken
🤝 Cook 1 hands over the onion and thyme leaves.
4. Bake the garlic COOK 2
- Preheat the oven to 200C/gas mark 6, Wrap the garlic heads in foil and bake them in the oven for 1 hour, Unwrap and leave until cool enough to handle
- Peel away any tough outer skin
5. Roast the chicken COOK 1
- In a large roasting tin, roast the chicken in the oven, basting regularly and adding the remaining chicken livers to the roasting tin for the last 6 minutes or so, Test the chicken after 1 ¼ hours by inserting a skewer into the thickest part of the thigh, The juices should run clear, if not, roast for a little longer
6. Cut the potatoes COOK 2
- Using a mandolin with a shredding attachment or a sharp knife, cut the potatoes into long matchsticks, about 3mm thick
- Wash them well in a couple of changes of cold water to remove the excess starch
- Drain and pat dry on some kitchen paper
🤝 Cook 2 hands over the stuffing.
7. Mise en place COOK 1
- Prep 10 garlic cloves: peel and thinly slice
8. First-fry potatoes COOK 2
- In a deep-fat fryer or other suitable deep, heavy pan, heat an 8cm depth of oil to 120-140C, Deep-fry the potatoes in manageable batches, a couple of handfuls at a time, for 2-3 minutes
- Remove with a slotted spoon and drain in a colander
9. Blend the garlic sauce COOK 1
- In a blender, blend the garlic, curly parsley, mustard, breadcrumbs and warm duck fat or chicken juices until smooth
- Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste
- Serve with roast chicken
🤝 Cook 2 hands over the garlic.
10. Rest the chicken COOK 1
- Lift the chicken onto a warmed platter and rest in a warm place for 15 minutes
11. Plate and serve BOTH
- Increase the temperature of the oil to 160-180C and re-fry the potatoes with the garlic slices in batches, moving them around in the pan, until golden and crisp
- Remove with a slotted spoon and drain on kitchen paper
- Sprinkle with sea salt and serve immediately
- Sprinkle the chicken with some more chopped parsley and serve with the roasted livers, stuffing, garlic sauce and straw potatoes
- Try varying the vegetables
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