Tuscany Roasted Whole Chicken
From notyourmomma 16 years ago
- 90 minutes to make
- Serves 4
All the best flavors of Tuscany, love the addition of fennel, shallot and lemon. Very moist and the pan sauce is delicious.
Ingredients
- 1/4 teaspoon fennel seeds, toasted shopping list
- 2 cloves garlic, minced shopping list
- 1/2 teaspoon salt shopping list
- 4 ounces goat cheese shopping list
- 1/8 cup sun dried tomatoes packed in olive oil, drained, minced shopping list
- 4 large fresh basil leaves, chopped shopping list
- 2 tsp fresh lemon juice shopping list
- 3 Tablespoons extra virgin olive oil shopping list
- 1 4 to 5 lb. chicken whole, washed patted dry shopping list
- salt and freshly ground black pepper shopping list
- 2 large shallots quartered shopping list
- 1 lemon quartered shopping list
- 1 cup dry white wine shopping list
- 1 cup chicken stock shopping list
- 2 Tablespoons butter, cut into cubes shopping list
- basil leaves, for garnish shopping list
- lemon slices, for garnish shopping list
How to make it
- Preheat oven to 375 degrees.
- Grind the fennel seeds, garlic, salt, basil, lemon juice and tomatoes into a paste in your food chopper or use a mortar and pestle.
- Mix with the goat cheese thoroughtly.
- Carefully, lift the skin of the chicken and spread the sundried tomato/basil/fennel paste under the skin as evenly as possible.
- Try to get some to the thighs and even over the breast meat..
- Rub the outside of the chicken with the olive oil and generously sprinkle with sea salt and fresh cracked black pepper.
- Insert the shallots and the lemon in the body cavity.
- Place on a shallow roaster and roast in the oven.
- Bake at 375°F for approximately 15 minutes.
- Reduce the heat to 325 degrees and continue roasting for one full hour.
- You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh
- Remove from oven and place the chicken on serving platter and tent lightly with foil to rest while you make the pan sauce.
- With the roaster on medium to high heat, pour off most of the accummulated fat, scrape up the drippings in the pan and deglaze with white wine and stock. Stir rapidly to get the golden bits of the bottom of the roaster.
- Reduce liquid by one third, stirring all the while.
- Season with a touch of salt and pepper.
- Off the heat, stir in the butter and whisk til it melts.
- Garnish chicken with basil and lemon slices.
- Serve pan sauce on the side.
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