ROAST CHICKEN WITH
REDCURRANT WINE SAUCE
By Simbooker on the 13th August 2019
Files & Tags: recipes, index, chicken, plantains and fruits,
I cook roast chicken in a variety of different ways, but I always make sure the chicken is succulent, moist and juicy.
The secret to moist juicy chicken is lots of butter, on the inside
and the outside.
and the outside.
A good roast chicken should also have a good gravy, this is my belief. This is the perfect gravy for roast chicken.
ROAST CHICKEN WITH
REDCURRANT WINE SAUCE
THE CHICKEN
You will need salt and pepper, 1 garlic bulb, 3 shallots, a stick of butter cut in half, red wine and soy sauce
Preheat your oven to (175C guideline only) cooking time depends on the size of your chicken. Pat the chicken dry place on a baking tray, generously salt and pepper the inside of the bird and add the garlic, the shallots, and half the stick of butter. Tie the legs together with kitchen string and melt the other half of the butter. Brush the melted butter onto the chicken and then sprinkle salt and pepper on the outside of the chicken. Pour wine and soy sauce into the bottom of the baking tray-NOT ON THE CHICKEN, so the wine covers the full surface of the pan. This will catch the drippings, you can add water instead if you wish.
Place in the oven and cook until the juices run clear. If you baste the chicken only do so once halfway through-otherwise you might end up with soggy chicken skin. Let the chicken rest for at least 30 minutes before carving.
Preheat your oven to (175C guideline only) cooking time depends on the size of your chicken. Pat the chicken dry place on a baking tray, generously salt and pepper the inside of the bird and add the garlic, the shallots, and half the stick of butter. Tie the legs together with kitchen string and melt the other half of the butter. Brush the melted butter onto the chicken and then sprinkle salt and pepper on the outside of the chicken. Pour wine and soy sauce into the bottom of the baking tray-NOT ON THE CHICKEN, so the wine covers the full surface of the pan. This will catch the drippings, you can add water instead if you wish.
Place in the oven and cook until the juices run clear. If you baste the chicken only do so once halfway through-otherwise you might end up with soggy chicken skin. Let the chicken rest for at least 30 minutes before carving.
THE GRAVY
You will need at least 1 cup of red wine Merlot or Port are good options,
5-6 tbs of redcurrant jelly, 4 cups of water with 2 telma stock cubes or unsalted chicken stock, 1 large or 2 small onions, 1 garlic bulb sliced,
salt and pepper to taste, drippings from the chicken, soy sauce or w sauce...
5-6 tbs of redcurrant jelly, 4 cups of water with 2 telma stock cubes or unsalted chicken stock, 1 large or 2 small onions, 1 garlic bulb sliced,
salt and pepper to taste, drippings from the chicken, soy sauce or w sauce...