Ingredients

  • 1350 grams chicken Rinse, wipe dry
  • 30 grams butter
  • ½ small onion sliced
  • 1 slice lemon reserve zest
  • salt and pepper
  • 1 bay leaf
  • ½ carrot sliced
  • Sauce
  • 15 grams butter, unsalted
  • 12 shallots blanch, peel
  • 12 dried prunes stoned
  • 1 tablespoon sugar, caster
  • 1 tablespoon wine vinegar
  • Garnish
  • watercress

Directions

1. Preheat oven to 400*F/200*C/GM 6. Soak prunes in boiling water, to cover, for 20 minutes.
2. Place half the butter, half the onion and the lemon in the breast cavity. Place breast side down in a roasting pan with .5cm/1/4in water. Spread the remaining butter over the chicken and season with salt and pepper. Add giblets (except for liver), bay leaf, remaining onion and carrot to water.
3. Roast for 1-1 1/4 hours, basting 3-4 times, and turning bird over halfway through. The chicken is cooked when the juices run clear.
4. Meanwhile, prepare the sauce. Sauté shallots until nice and brown. Add the prunes and reduce heat to a minimum.
5. Slowly melt the sugar in a heavy saucepan until an even caramel colour. Add the vinegar, becareful it spits. Add 30 ml/2 tablespoons of the chicken stock from the bottom of the roasting pan. Simmer until the caramel is dissolved. Season with salt and pepper to taste.
6. Joint chicken. Spoon over the prunes and shallots and glaze with the caramel sauce. Garnish with watercress.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
Chicken, main course
Keywords
Chicken, main course
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