Now it went into the oven to get a nice tan too - a good german Brathuhn. To make sure the chicken stays juicy but gets crispy and tender I sticked some home made herb butter between skin and breasts. This will add flavor and keep the breast meat juicy. Lucky the winter is unusual warm and I can still pick herbs in my garden. Even the snow drops are flowering. Looking at the hazelnut bushes my hay fever may happen really soon - whereever there is light there is some shadow.
|Chicken breast with wing, carrots and parsnips, potatoe mash with sauce|
For the herb butter:
- 4 sprigs thyme (1 for butter, 3 for sauce)
- 1 sprig rosemary (1/2 for butter, 1/2 for sauce)
- 2 sage leaves
- 1 small young garlic glove
- very small pinch pepper and paprika (mild sweet chilli powder)
- 30 g butter, cold
Wash chicken inside and outside, pat dry with paper towels. Loosen the skin over the breasts by sticking a finger inbetween (from the belly side move finger up to the end of the breasts / neck), push in the butter layers (on both sides) to cover the breasts, sprinkle salt into the chicken and rub the chicken with salt, pepper, some cajun seasoning (mixture of chilli, pepper, allspice, tarragon, thyme) or paprika.
Set chicken breastside down on a grill rack over a pan filled with
- 1 diced carrot,
- same amount diced celery
- some parsnip ends,
- 3 sprig thyme,
- 1/2 rosmary,
- 2 laurel leaves,
- 2 onions in wedges
- 1 small cup water (200 ml)
- chicken neck and stomach.
ladle with some water from time to time - just set a cup of lightly salted water aside and ladle some.
- 1 tablespoon honey
- 1 tablespoon soy sauce,
- 1 tablespoon vinegar
Bake 20 minutes more, meanwhile glaze again after 10 minutes or so.
Chicken is done when the legs are easy to move and a clear broth appears whenever you pick a toothpick into the thighs (thickest part). If not sufficiently browned turn heat to 200 degree celsius and glaze more.
Meanwhile prepare vegetables:
- 3 carrots,
- 3 parsnips,
- 1 tablespoon chopped chervill
- 1 teaspoon butter
- 3 potatoes
- 1 big slice celery
- small knob butter
- chicken liver and heart
- 200 ml water
- 1 dash sherry
- 9 damaszene plums (dried, soft)
- 1 huge tablespoon creme double*
- worcester sauce
Deglace chicken roasting pan with a small cup of water (there should be some liquids left but add water) sieve and get rid of roasting vegetables and herbs. Heat the sauce up with a dash of sherry, add finely chopped chicken liver and heart, cook 2 minutes. Sieve again. Add 1 handfull damaszene plums (soft dried), simmer for 5 minutes. Add 1 tablespoon creme double. Stir well, adjust seasoning with pepper, salt, worcester sauce. The sauce is rather thin, it can be thickened with a little starch-water solution.
*) my husband is very slender so I don't care about the fat. I just don't eat lots of this sauce only very little...