During the time we’ve been closed, some of our team members have been cooking some wonderful meals at home. In this way, we would like to share some what they are up to inspire your own home-cooking and to stay connected to you, too. This week, our Australian sous chef, Mirek, is sharing his roasted chicken recipe for you to cook and enjoy at home:
Mirek’s roasted chicken with chicken gravy
1 organic whole chicken (approximately 1.5kg)
1/2 bunch tarragon
100g butter (softened)
2 table spoon breadcrumbs
1 clove garlic
Preheat the oven to 220°C. Finely chop the tarragon and garlic. To the softened butter, add the tarragon, garlic, breadcrumbs, salt, pepper and the zest and juice of lemon. Mix to combine, then transfer to a piping bag (or a small plastic bag you have at home). Pipe the butter between the skin and flesh of the breast. (You could also use your hands, but the piping helps to get into all the nooks and crannies.) Massage the butter around so it spreads evenly.
Rub the bird with neutral oil and season generously all over – don’t be shy! Tuck the wings under the bird to avoid burnt wing tips and truss the chicken legs. Place the chicken on a roasting rack and pop in the oven.
After 20 minutes (or when you have a lovely brown colouring over the skin of the chicken), turn down the oven to 200°C and continue to cook for another 20-25 minutes.
Remove the chicken from the oven and set aside to rest on the rack while you make your gravy.
For the Gravy:
250 ml chicken stock (made from the carcass of our last roast chicken by covering the carcass with water, bringing to the boil, skimming impurities and reducing by half) or the instant stock.
1 table spoon of flour
1/2 bunch tarragon, chopped
Drippings from the roast chicken
Scrape the drippings from the chicken into a pot and bring to the boil. Add flour and whisk to incorporate. Pour in the chicken stock and whisk together to emulsify. Take off the heat and stir through the tarragon.
Serve the chicken and gravy with a simple salad and mashed or roasted potatoes.