Roast Chicken

Chicken and Austrian cuisine is like Romeo and Juliet, Tony and Maria, Sisi and Franzl, all at once. A great love story. Baked, with paprika, as Jewish chicken liver or the classic fried chicken.

It brings back childhood memories for me. Visiting the great aunt with free-range chickens on the farm. The pleasure is unforgettable. A good chicken has had a good life. Sad factory farming also tastes like it. Free range organic is fortunately nowadays available everywhere. The premier league of roast chickens is Bresse chickens. They are a bit more expensive but unbeatable in terms of taste.

Interesting:
Bresse chickens or Bresse Gauloise come from the French Bresse region, north of Lyon. The red crest, white plumage and blue feet are reminiscent of the French national flag. By the way, the chickens are AOC certified. More information in French at:http://www.pouletdebresse.fr/

Important questions

With or without skin?
This question actually only arises when it comes to fried chicken. Always with the skin on a roast chicken. Otherwise the chicken will become dry.

Carving, poultry scissors, knife?
Poultry scissors are very helpful, but a very sharp knife is definitely more important. There are very clear instructions here: https://www.youtube.com/watch?v=5Ps4c7r81kg
Jaques Pépin has a traditional version online: https://www.youtube.com/watch?v=ZJy7QK3jX4g

Ingredients

4 servings

– 1 organic chicken 1.4 kg, a Bresse chicken
would be best
– 1 kg potatoes (waxy)
– 1 large onion finely chopped
– 200 grams of tomatoes in small cubes
– 6 cloves of garlic
– 50 ml sunflower oil

Stuffing
– 1 shallot (quartered)
– 1 organic lemon in 8 wedges
– ½ bunch of fresh flat-leaf parsley (about 10 sprigs)
– 2 sprigs of rosemary
– 50 ml of olive oil

Refining

The spice mixture can be varied according to preference. Tarragon and lovage add a delicate taste. Carrots (for a sweet touch) or fennel can be added to the bed of vegetables. And of course, mushrooms, which add a full-bodied umami taste.

CULINAMUS

For our Culinamus roast chicken we use a Bresse chicken and fill it with lemon, garlic, rosemary and parsley. It is important not to overcook the chicken. Resting 10-15 minutes after the oven is good for the chicken.

Preparation

20 minutes
– Peel and quarter the potatoes and keep them in cold water
– Cut the tomatoes into small cubes
– Cut the onion into strips (half moons).
– Cut and quarter the shallots
– Peel and quarter the garlic
– Wash parsley and thyme

Prepare the filling: mix 2 cloves of garlic, parsley, rosemary (only the leaves) and shallots with the olive oil, season

Cooking

1 hour
– Preheat the oven to 200 degrees top and bottom heat.
– Season the chicken inside and out with salt and pepper and stuff with the prepared filling.
– Tie the chicken together with string. (There are plenty of video tutorials on this) and place in a roasting pan.

– Rub the chicken with the sunflower oil and put a small knob of butter between the thighs.
– Place the chicken in a roasting pan and spread the patted dry potato pieces all around. Add the remaining garlic.
– To start, turn the chicken on one side and place in the oven. After 20 minutes turn the chicken over and cook for another 20 minutes.

– Then turn on the back, add the tomatoes and onions, mix well with the potatoes and continue cooking for 35-40 minutes. Then, if necessary, switch on the grill for 5 minutes. This results in a wonderfully crispy skin.

– Let rest 10-15 minutes, carve and serve.

and then...

A light white wine fits perfectly. A ‚Gemischter Satz‘, Grüner Veltliner, Sauvignon Blanc. Austrian wines are well known to chicken, almost related. Nothing can go wrong there.

 

CULINAMUS!

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