Roasted Chicken a la HEAVEN

Prep time: 15 minutes Cooking time: approximately 2 hours

Serves 4

First of all, you’re welcome.

I don’t know how it happened, but this is the best roasted chicken I have ever eaten. I got my motivation from Chez Pim’s Roasted Chicken a la Chrisitan DeLouvrier but my recipe is a little different from her’s. This is a great foodie site if you haven’t visited.

I just got it into my head that DAMN IT I am going to roast a chicken. I’ve never done this before so I hope this gives you courage if you feel nervous.

First of all, you must pretend you are a French peasant. You live off the land and all of its bounty. You appreciate things in a way that says “I am French. It does not matter if my clothes are threadbare and my hands rough from working in the fields.” (Go with me here) “Because I AM FRENCH! And because I AM FRENCH, I uniquely taste the delicate flavors of thyme, butter and wine like no one else.”

Last name’s MacGregor– feel free to play along.

Let’s get to our chicken, shall we.

You will need:

Big roasting pan
5 lb. chicken, free range
5 Yukon gold potatoes, peeled, cubed into 6 pieces
6 big carrots, peeled, cut on the diagonal into 3 inch pieces
3 onions, quartered
1 head of garlic, cut in half lengthwise
1 big handful of thyme—no need to cut it or remove it from the stem
1 stick UNSALTED butter, softened
1 cup Lillet (inexpensive French dessert wine, not too sweet)
1 handful of sea salt (don’t be afraid)
Celery, onion for inside the cavity

Let’s get your roasting pan set up. Place all of the carrots, potatoes and onions around the edges of the pan—leaving a well in the center for your chicken. Add the Lillet to the pan. Salt and pepper the vegetables.

Rinse your thawed chicken. Don’t forget to check the cavity and remove the spare parts. Pat chicken dry with paper towels, top and bottom. Use the entire stick of butter to cover the exterior of the chicken—top and bottom. Massage some of the butter under the skin. If you have any excess butter on your hands, put it on the vegetables in the roasting pan. Wash your hands a lot.

Here’s what we’re going to add to the cavity—and it helps to do it in this order:

Ready to go into the oven

Fight every urge to salt the exterior of the chicken.

Cook at 350 for 1 hour.

Remove from the oven and let the chicken rest for 15 minutes. Turn the oven to 400.

Let’s make the Sauce:

½ blackberry jam
3 Tbl soy sauce
1 ½ cups chicken stock
1/3 cup Lillet (because you are French)

Begin making the sauce when you take the chicken out of the oven to rest. Combine all of the ingredients in a saucepan and cook on medium heat. Reduce for about 15 minutes. Expertly drizzle all of the sauce on the chicken and place chicken back into the 400 degree oven.

Bake for about 20 more minutes. Let rest for about 15 minutes before carving.

Ees beautiful, non?

WAIT! Look at the beautiful gravy that’s been created in the bottom of your roasting pan. Spoon this sauce over the chicken once plated. It’s so delicious you will want to put more on the table for your guests. Serve chicken with the roasted vegetables and garlic from cavity.

Die and go to heaven.

Hope you enjoy this as much as I did!

Note: Save every bit of remaining gravy from your roasting pan. It’s fabulous in soups. The next day, I took the remaining vegetables, garlic and gravy—put them in the blender/food processor, combined it with chicken stock and had a beautiful winter soup. Easy and delicious with warm cornbread.