NNutriGo
ID
frenchutama· 4 servings

Ayam Panggang Prancis

Roast Chicken

Ayam Panggang Prancis
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1 whole chicken (1.5-1.8 kg)
  • 50 g unsalted butter, softened
  • 2 tbsp olive oil
  • 2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1 lemon, quartered
  • 1 head garlic, halved crosswise
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh tarragon
  • 1 large onion, quartered
  • 2 carrots, cut into 3-cm pieces
  • 2 celery stalks, cut into 3-cm pieces
  • 150 ml dry white wine

Instructions

  1. 1Remove chicken from refrigerator 1 hour before cooking. Preheat oven to 220°C (425°F).
  2. 2Pat chicken thoroughly dry inside and out. Season cavity generously with salt and pepper, then stuff with lemon quarters, garlic halves, thyme, rosemary, tarragon, and onion quarters.
  3. 3Tie legs together with kitchen twine and tuck wing tips under the body. Rub entire skin with softened butter, then olive oil. Season exterior generously with salt and pepper.
  4. 4Place carrots, celery, and remaining onion in a roasting pan. Set chicken breast-side up on vegetables. Pour white wine into pan.
  5. 5Roast 20 minutes at 220°C. Reduce heat to 190°C (375°F) and continue roasting 50-60 minutes, basting every 20 minutes with pan juices, until thigh registers 82°C (180°F) and juices run clear.
  6. 6Remove chicken from pan, tilt to drain cavity juices into pan. Transfer to cutting board, tent loosely with foil, rest 15-20 minutes.
  7. 7Meanwhile, place roasting pan over medium heat. Deglaze with 100 ml water, scraping up fond. Simmer 3 minutes, then strain sauce through fine sieve, pressing vegetables.
  8. 8Carve chicken and serve with pan sauce.

Source: llm-generated