AIR-DRIED FOR TWO DAYS, STUFFED WITH HERBS AND LEMON, THEN ROASTED TO GOLDEN PERFECTION.
Ingredients
For the chicken:
- 1 whole chicken (about 1.5-2 kg)
- 1 lemon, halved
- 1 onion, quartered
- 1 shallot, halved
- 1 whole garlic bulb, halved crosswise
- Fresh sage, rosemary and thyme sprigs
- Fine sea salt
- Olive oil
For the jus:
- 2 lb (1 kg) chicken wings
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 leek, chopped
- 4 garlic cloves, crushed
- Fresh sage, rosemary, thyme
- 2–3 bay leaves
- 1 tbsp black peppercorns
- Cold water, to cover
Preparation
1. Air-dry the chicken
Place the chicken uncovered on a rack set over a tray and refrigerate for 48 hours. This step guarantees crispy, blistered skin once roasted.
2. Temper and stuff
Let the chicken come to room temperature for about 1 hour.
Stuff the cavity with lemon, onion, shallot, garlic, herbs, and a generous pinch of salt. Tie the legs with kitchen twine.
3. Season and roast
Rub the skin with olive oil and fine salt. Roast at 425°F (220°C) for 25 minutes until the skin begins to brown.
Lower the temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 165°F (74°C) at the thigh (around 45–60 minutes more).
4. Rest well
Transfer to a board and let rest for 20–30 minutes before carving. The juices will redistribute perfectly.
5. Make the jus
While the chicken roasts, make a rich reduction. Roast the chicken wings at 425°F (220°C) until golden. Add the carrots, celery, onion, leek, and garlic, and roast another 15 minutes until caramelized.
Transfer to a pot, add herbs, bay leaves, and peppercorns, cover with cold water, and simmer gently for 3 hours.
Strain and reduce until thick, glossy, and deeply flavorful.
6. Serve
Carve the chicken, drizzle with the jus, and serve with roasted vegetables or creamy mashed potatoes.
By Laurent Dagenais