Roast chicken Forestier
This is a French way of a
Roast a bit like the Coq Au Vin ,
but here I have used the whole Chicken with skin , marinated over night & slow roasted in the oven with the marinade & wine beautiful crisp & golden served in its own jus !
Makes a superb healthy, hearty Family or entertaining with a Stylish Main Course !!
chicken -
marinate in salt water whole night .
marinade -
of spices mix together to infuse .
Fresh vegetables -
blanched & sauté in garlic butter
Potatoes-
boil, mash & sauté in butter
Demi glacé Sauce -
prepared from the juices & wine , juices collected in the roasting pan .
Ingredients:-
1 1/2 kg Whole chicken -
Vegetables as side -
500 gm boiled potatoes
100 gm Broccoli
100gm beans
100 gm carrots
100 gm yellow quash
For Marination-
Butter- 150 grms
HP sauce - 30 ml ( optional )
Worcestershire-25 ml
Red wine- 20 ml
Rosemary chopped-5 grms
Thyme chopped- 5 grms
Mustard paste-10 ml
garlic chopped- 2 tbsp
Salt& pepper to taste
Whole garlic cut into 1/2
Leeks 1/2 cut
Celery cubes cut
Carrots diced cut
preparation- a day ahead
marinate the whole chicken in 1 litre water with a handful of salt .
Prepare rations to do in advance -
Peel and finely chop the onion. Trim, peel and finely chop the carrot into small dice. Thickly slice the mushrooms. chop finely the celery,cut the whole hardly into haves ( horizontally)
Pour 1 tbsp oil into a large pan or casserole dish , take out chicken from brine , on to this & rub in gently the mixed marination adding pepper & salt to taste
stuff the chicken with the Halved garlic , onion , celery & carrot & mushrooms. can save a few to add as sides !
lay it breast side down with wings turned up on the pan
set aside to marinate for an hour while you prepare the rest .
wash & prepare the accompaniment & garnish vegetables -
break the broccoli in florets
cut the squash into julienne,
string & snap the french beans into 2 “ long lengths - blanch the veggies in boiling water adding -carrots first , than beans , broccoli & lastly the squash - for 3mins , strain & plunge into ice cold water to stop further cooking &retain the crispness & colour - ( the 3 C s - cooking,colour& crispness !)
toss the mashed potatoes in a pan with butter , season with salt & pepper, add a tablespoon of cream & whip to a smooth purée ready to pipe onto the plate
set the veg aside till ready to plate - they will
Final Preparation & Roasting
preheat the oven to 180c and roast the chicken for 1 1/2 hour , drizzle /baste with a bit of oil from the pan itself midway
remove pan & rest for 10-15 mins
cut the chicken carefully from centre of breast ,thigh joint to get the rib cage & back separated (for serving
boil the remains with the separated Caracas adding a cup of water to get the jus .
add the chicken pieces back again to soak the jus
after 5 mins of cooking it in the pan , gently remove the breasts & thighs out onto a warm plate corner with foil till required to plate
strain the well boiled leftovers in the pan & reduce the liquid to form a thickish jus .
plate onto a warm plate the -the warmed veggies ,potato mash noisettes ... or spoon it place the chicken portion drizzle the jus on the plate & serve garnished with parsley as shown in pictures !!
serve warm with dinner roll & piped butter ( optional )