Roast chicken on the crown with chicken jus, baby beetroot and watercress

Roast chicken on the crown with chicken jus, baby beetroot and watercress

By
From
Cooking from the Heart
Serves
3-4
Photographer
Mark Roper

This recipe was taught to me by friend and chef Lucas Parsons. I attended his classes to be able to cook and serve restaurant-quality food at home.

Ingredients

Quantity Ingredient
6-8 baby beetroot, peeled
olive oil, for drizzling
1 whole chicken
1 lemon, zested
1 whole garlic bulb, unpeeled
1 bunch thyme sprigs
1 carrot, chopped
1 brown onion, diced
100ml dry white wine
300ml chicken stock
100ml veal stock
6 large spring onions
watercress sprigs, to garnish

Method

  1. Preheat the oven to 180°C. Wrap the beetroot in a foil package with some oil, sea salt and freshly ground black pepper. Place on a baking tray and bake for 45 minutes.
  2. Meanwhile, remove the wings and legs from the chicken and half of the bottom of the carcass. Bruise the lemon zest, half the garlic and half the thyme in a mortar and pestle. Season with sea salt and freshly ground black pepper, then stuff the chicken crown with this mixture.
  3. To make the jus, brown the leftover chicken pieces and bones in a frying pan over medium heat, then add the carrot and onion and fry until they start to colour. Add the remaining garlic and thyme and cook for 1 minute. Pour in the wine and stir well to deglaze the pan, then simmer until the wine has evaporated. Add the stocks and cook until it has reduced to one-third. Pass the liquid through a fine sieve and pour it into a small saucepan.
  4. Simmer the spring onions in the jus for 15 minutes, or until soft, then remove them and keep warm until ready to serve.
  5. Meanwhile, cook the crown of chicken in a frying pan over high heat on each breast for 3 minutes, then cook the top of the breasts for another 3 minutes. Turn the chicken over and place the frying pan in the oven or transfer to a roasting tin and roast it in the oven for 12 minutes.
  6. Remove the chicken from the oven and allow to rest for 5 minutes. Meanwhile, reheat the jus. Slice each breast off the crown and cut into three triangular pieces. Season the jus to taste and serve with the chicken and vegetables, garnishing the meal with watercress sprigs.
Tags:
Jewish
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