Roasted Free Range Chicken
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
46
Sourness
34
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
White Wine2 large
Rosemary (sprigs)10 cloves
Garlic (fresh)450 g
Pancetta1 large
White Onion (diced)3 cups
Chicken StockDirections:
1
For the chicken: Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining
2
Marinate the chicken overnight in the wine, oil, rosemary, and garlic
3
For the garnish: Dice the pancetta and render it almost fully, put aside
4
Roast the whole garlic cloves until they are soft (foil works well) and put aside
5
Gather rosemary and put aside
6
For the sauce: In a large saute pan, brown onions and garlic in olive oil
7
Add chicken stock and rosemary and reduce ingredients over heat by half
8
Remove rosemary stems, and puree sauce until smooth and put aside
9
In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil
10
Place them skin side down, shake to ensure there's no sticking
11
Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked
12
Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken
13
Add the pancetta, roasted garlic cloves, and fresh rosemary garnish