[vc_row][vc_column][vc_column_text]Knowing how to truss, roast, and carve a chicken is a wonderful skill for the home cook. So is knowing how to make a great pan sauce to go with it. The key to a great one is incorporating the chicken drippings.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/4E94WjIOxIQ” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 1 hour[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 1 whole chicken 2-3 lb (1-1.5 kg)
- Salt and freshly ground black pepper
- 2 tsp thyme, minced
- 1 shallot, minced
- 1 cup stock, chicken
- 1 tsp French mustard
- 3-4 tbsp unsalted butter
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Remove the chicken from the refrigerator and let stand at room temperature for 1 hour, or until it comes to room temperature. Preheat the oven to 450°F (230°C).
Using a paring knife, cut out the wishbone from the chicken. Truss the chicken. Generously season the outside and the cavity of the chicken with salt. pepper and thyme. Roast for 45 to 60 minutes or until the temperature registers 160°F (71°C) in the thickest part of the thigh and the juices run clear.
Transfer the chicken to a carving board and allow to rest for 15 to 20 minutes, while you make the sauce. Pour the drippings from the chicken into a small sauce pan and add the shallot. Saute over medium heat for 5 minutes, then add the chicken stock and reduce for about 5 minutes. Add the mustard and stir to combine. Use the butter to enrich the sauce, add one tbsp at a time until thickened and glossy.
Carve the chicken and pour over the pan sauce. Serve.
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