Chicken Roasted with Garlic, Lemon, Rosemary & Ver
Category
Entrees - Maindishes
Sub
Category
None
Preptime
40 minutes
Ingredients
rosemary - 10 long sprigs halved
chicken breasts - 4 or 10 corn-fed free-range poussins
olive oil - 50ml (2fl oz)
garlic - 5 heads halved
lemons - 5 halved
vermouth -7fl oz
chicken stock - 18 fl oz warm on the stove
Instructions
Preheat the oven to 190°C/375°F/gas mark 5. Place half a sprig of rosemary inside each poussin. Arrange the poussins in a roasting-tray, season well, pour on a little olive oil, and place the garlic and lemons around them. Bake for 10 minutes. Sprinkle with the vermouth, place the remaining rosemary sprigs over the top and roast for about 40 minutes, occasionally basting the top with a few ladles of stock. Ten poussins will take a bit longer to cook than usual. Pierce the legs with the top of a knife- if a clear juice runs out, they are done.
Once cooked, take the poussins out of the oven and pour the cooking juices into a saucepan. Cover the poussins tightly with two layers of foil and a thick cloth. Set aside for 20 minutes. Reduce the sauce over a medium heat for a few minutes, tasting to make sure the reduction is to your liking – you might need more seasoning. Just before serving, reheat the sauce and pour over the poussins. Serve each poussin with the garlic and lemon halves.
Serve with a golden potato gratin and roasted baby beetroot with balsamic vinegar
Originally Submitted
12/17/2013
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