CRACKED BLACK PEPPER, RED WINE VINEGAR AND GARLIC ROAST CHICKEN

CRACKED BLACK PEPPER,GARLIC AND RED WINE VINEGAR ROAST CHICKEN

CRACKED BLACK PEPPER,GARLIC AND RED WINE VINEGAR ROAST CHICKEN

Ingredients

There is nothing most classic and comforting than a roast chicken dinner.

To cook a roast chicken that has a golden crispy skin and a fully cooked but moist inside make sure the oven is preheated when the chicken goes in. I like to cook mine at a low temperature for the first 35 minutes and then increase the temperature towards the end.

I recommend serving this chicken with Pommes Dauphinoise Gratin and a simple green salad.

Serves 4-5

1.25-1.5 kg chicken for roasting

1/4 cup black peppercorns, coarsely smashed

6 cloves garlic, smashed

1 teaspoon coarse salt

4 tablespoons unsalted butter

1/4 cup red wine vinegar

2 tablespoons vegetable oil

Large roasting pan

Instructions

In a small saucepan melt the vinegar, butter and oil over a slow flame. Whisk to emulsify. Do not boil this. Remove from flame and cool.

If you have washed the chicken wipe it dry with paper towels.

Tuck the wings under the sides.and truss (Tie together) the chicken legs with some kitchen string.

Using a pastry brush or a spoon coat the chicken with the vinegar mixture. Use your fingers to apply this to the inside of the skin. Push 3 smashed garlic cloves into the chicken cavity. Rub the remaining over the chicken and tuck inside the skin. Coat the top of the chicken with the crushed black pepper.

Cover chicken and refrigerate 30 minutes

Remove the chicken from the fridge and let sit 10 minutes.

Preheat oven to 325F nd prepare bottom rung.

Roast chicken for 45 minutes for a 1.5 kg chicken and ten minutes less for a 1.25 kg in the lower rung.

Move chicken to the middle rung. Using a tablespoon or a basting brush brush the juices at the bottom of the pan all over the chicken. and increase the temperature to 400F.

Cook until the chicken skin in golden brown.

Remove from the oven and let rest 15 minutes before serving. This is important to allow the meat to rest and the juices to settle before you carve it.

Remove the chicken from the pan onto your carving plate and strain any remaining liquid into a gravy dish.Discard bits unless there are pieces of garlic. Keep those -they are yummy.

Serve the jus on the side.

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