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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 5 |
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Ingredients:
1 (1 1/2 kg) chicken, oven-ready (wash and dry) |
175 g shallots, peeled |
175 g baby turnips, trimmed |
175 g carrots, peel & cut into strips |
2 stalks celery, trim,scrub & cut into chunky pieces |
1 lemon, cut into quarters |
4 bay leaves |
fresh tarragon sprig |
salt |
ground black pepper |
150 ml dry white wine |
150 ml chicken stock |
25 g butter or 25 g margarine |
25 g plain flour |
2 -3 tablespoons cream |
Directions:
1. Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
2. (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
3. Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
4. Season well with salt and freshly ground black pepper.
5. Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
6. Arrange remaining vegetables and the remaining bay leaves around the chicken.
7. Pour the white wine and chicken stock over.
8. Place lid of chicken brick on top to cover the chicken.
9. Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
10. (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
11. For the sauce-.
12. Pour off cooking liquor and reserve in a bowl.
13. Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
14. Place liquor in a small pan and bring to boil.
15. Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
16. When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
17. Serve with chicken, vegetables and rice or potatoes.
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