by gluttonforlife
View
my 44 other recipes »
gluttonforlife's Notes:
Expand
1
4-lb free-range red cockerel, or other well-bred roaster, at room temp
Ask the
hotline about
this ingredient!
1
dozen shallots
Ask the
hotline about
this ingredient!
2 tablespoons
olive oil
Ask the
hotline about
this ingredient!
2
lemons, quartered (preferably Meyer)
Ask the
hotline about
this ingredient!
2 sprigs
each: parsley, sage, rosemary & thyme
Ask the
hotline about
this ingredient!
4
cloves garlic, peeled and smashed
Ask the
hotline about
this ingredient!
1 tablespoon
each: parsley, sage, rosemary & thyme, finely minced
Ask the
hotline about
this ingredient!
finely grated zest from 1 lemon (preferably Meyer)
Ask the
hotline about
this ingredient!
4 tablespoons
unsalted butter, softened
Ask the
hotline about
this ingredient!
1/2 cup
dry white wine
Ask the
hotline about
this ingredient!
2 tablespoons
dry sherry
Ask the
hotline about
this ingredient!
Preheat oven to 400 degrees.
Ask the hotline about this step!Wash chicken and dry it very thoroughly, then leave it uncovered in a cool, drafty spot as you prepare the other ingredients.
Ask the hotline about this step!Peel 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 the hotline about this step!In a small bowl, combine the minced herbs, lemon zest and butter and mix well.
Ask the hotline about this step!Rub 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 the hotline about this step!Pour 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 the hotline about this step!Remove 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 the hotline about this step!Meanwhile, 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 the hotline about this step!Carve the chicken and pass the shallot gravy on the side.
Ask the hotline about this step!
Kristen is the Senior Editor of food52.
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.