Chef of the day: T VENKATESH ( BHM&CT 2nd Sem)
Ingredients
2.3 kgs Whole chicken with skin
For Marination
50 ml Olive oil
16 gms Salt
20 gms Black pepper
20 gms Garlic chopped
25 gms Dried mix herbs
12 gms Fresh rosemary
For Sauce
200 gms Onions chopped
200 gms Carrots Chopped
12 gms Garlic minced
2 nos Bay leaves
350 ml Chicken stock
30 gms Butter
30 gms Flour
100 ml Milk
5 gms Dried thyme
For Roasting
100 gms Red capsicum, cut into diamond shape
100 gms Potatoes
75 gms Cherry tomatoes
150 gms Carrots
100 gms Broccoli
100 gms French beans
100 gms Green peas
75 ml Balsamic vinegar
30 ml Olive oil
15 gms Mixed herbs
1 bunch Fresh parsley, chopped
Method of Preparation
- Preheat the oven to 400°F.
- Rinse the chicken under cold water and pat it dry with paper towels. Rub the chicken with olive oil and season with fresh thyme, rosemary, mixed herbs, salt and pepper.
- Scatter roughly chopped onion and roughly chopped carrots over the base of a roasting tin that fits the whole chicken. Sit the chicken on the vegetables, smother the breast and legs all over with softened butter and roast for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F.
- While the chicken is roasting, prepare the velouté sauce. In a saucepan, sauté the onion, carrot, and garlic in butter until the vegetables are soft.
- Add the bay leaf and chicken stock to the saucepan. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
- Strain the mixture and discard the solids. Return the liquid to the saucepan.
- In a separate bowl, whisk together the flour and milk until there are no lumps.
- Slowly pour the flour and milk mixture into the saucepan with the chicken stock, whisking constantly.
- Add the dried thyme and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- To prepare the grilled vegetables, heat a grill pan over medium-high heat. Brush the vegetables with olive oil and season with salt and pepper.
- Grill the vegetables for about 3-5 minutes on each side or until they are tender and have grill marks.
- Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes before carving.
- In a small bowl, whisk together the balsamic vinegar and 2 tablespoons of olive oil.
- Arrange the grilled vegetables on a serving platter and drizzle with the balsamic vinaigrette.
- Carve the chicken and serve with the velouté sauce and grilled vegetables. Garnish with chopped parsley.