by gluttonforlife
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my 44 recipes »
gluttonforlife's Notes:
Expand1 4-lb free-range red cockerel, or other well-bred roaster, at room temp Ask a question about this ingredient
1 dozen shallots Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 lemons, quartered (preferably Meyer) Ask a question about this ingredient
2 sprigs each: parsley, sage, rosemary & thyme Ask a question about this ingredient
4 cloves garlic, peeled and smashed Ask a question about this ingredient
1 tablespoon each: parsley, sage, rosemary & thyme, finely minced Ask a question about this ingredient
finely grated zest from 1 lemon (preferably Meyer) Ask a question about this ingredient
4 tablespoons unsalted butter, softened Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
2 tablespoons dry sherry Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepWash chicken and dry it very thoroughly, then leave it uncovered in a cool, drafty spot as you prepare the other ingredients.
Ask a question about this stepPeel the shallots and cut them in half. Toss with the olive oil and a teaspoon of salt and line the bottom of a roasting pan with them. (Pan should be only slightly larger than the chicken.)
Ask a question about this stepIn a small bowl, combine the minced herbs, lemon zest and butter and mix well.
Ask a question about this stepRub the chicken cavity with salt, then stuff it with the lemons, herb sprigs and garlic. Carefully separate the skin from the chicken’s breasts and thighs and smear a thin layer of the herb butter underneath the skin, covering as much surface area as possible. Generously salt the exterior of the chicken and truss it.
Ask a question about this stepPour the wine over the bed of shallots, and set the chicken comfortably on top. Sprinkle the breast area with a few pinches of pimentón. Roast for about 75 minutes, basting with pan juices once or twice.
Ask a question about this stepRemove the chicken from the oven, take it out of the pan and let it rest on a platter for 15 minutes so the juices can settle.
Ask a question about this stepMeanwhile, pour the shallots and any pan juices into a food processor and make a smooth puree. Add the sherry, and salt and pepper to taste. If the gravy needs thinning, stir in a little chicken stock, any remaining juices from the chicken, some light cream or water.
Ask a question about this stepCarve the chicken and pass the shallot gravy on the side.
Ask a question about this step
Dan is the founder of Kitchen Options
Sounds perfectly herby and delicious - I really like the idea of lining the pan with shallots,and then transforming them to the gravy at the end. Also, love the name.