Roast chicken with anchovy mayonnaise

Roast chicken with anchovy mayonnaise

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

When the kids where growing up we always had Saturday lunch together. One of our favourite meals was a clear chicken consommé, a crusty baguette and a plate of roast chicken served in the centre of the table for everyone to pick at – either by adding it to the soup or making it into a sandwich. Serve with plenty of the anchovy mayonnaise.

Ingredients

Quantity Ingredient
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 leek, roughly chopped
6 stalks parsley
10 whole black peppercorns
2 litres water
1 x 1.7kg free-range chicken
extra virgin olive oil
salt
freshly ground black pepper

Anchovy mayonnaise

Quantity Ingredient
4 egg yolks
1 tablespoon white wine vinegar
250ml corn oil
125ml lemon juice
8 anchovy fillets
dash tabasco
pinch ground black pepper

Method

  1. Put all the vegetables into a large saucepan with the parsley and peppercorns. Cover with the water. Bring to the boil then lower the heat and simmer gently for 45 minutes.
  2. Rinse the chicken well and pat dry with kitchen paper. Lower it into the vegetable stock and return to a gentle boil. Simmer for 25 minutes, uncovered, skimming away any impurities that rise to the surface.
  3. Preheat the oven to 180ºC. Lift the chicken out of the stock and onto a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes until the skin is crisp and golden.
  4. Strain the stock through a colander. Taste, and adjust the seasonings to your liking. Keep in the fridge or freezer for handy use, or make into a soup to serve with the roast chicken by adding a cup of frozen green peas and some rice. Simmer gently until the rice is cooked.
  5. To make the mayonnaise, whiz the egg yolks and vinegar in a food processor. Gradually add the oil until the mixture thickens. Add lemon juice until the mayonnaise reaches the desired consistency then add anchovies, tabasco and a pinch of pepper.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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