Main INGREDIENTS
- Chicken
Ingredients
Method
Ingredients
- 1 5-pound whole chicken
- 2 teaspoons salt, divided
- ½ teaspoon freshly ground pepper
- 1 bunch thyme, divided
- 1 bunch sage, divided
- 2 lemons, halved
- 1 orange, halved
- ¼ cup clarified butter or ghee
- 1 onion, sliced
- 2 stalks celery, large slices
- 2 carrots, large slices
- ¾ cup sparkling wine
- Additional salt and pepper to taste
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Method
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1Pat the chicken dry inside and out, then season all over with 1 ½ teaspoons salt and pepper. Stuff the chicken with 1 lemon and half an orange. Squeeze the juice from the remaining lemons and orange, and reserve. Add a half bunch of thyme and sage to the inside of the chicken. Using kitchen twine, tie the legs together and tuck the wings behind the breasts for even cooking.
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2Preheat the oven to 200°C. In the 24cm Round Casserole, heat 1 tablespoon butter. Add onions, celery and carrots and ½ teaspoon salt. Sauté until the vegetables begin to soften, 5-6 minutes. Add sparkling wine and reserved citrus juices to deglaze the Dutch Oven. Place the prepared chicken on top of the vegetables and place in the oven.
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3Cook for 15-20 minutes until the chicken is beginning to brown. Reduce the heat to 180°C and continue cooking for about 1 1⁄2 hours, basting every 15-20 minutes with butter. Check the temperature of the chicken with a meat thermometer. The chicken is done when it is at least 75°C when tested in between the thigh and lower breast. Allow the chicken to rest for 15-20 minutes before slicing and serving. Serve the chicken with the pan sauce, and garnish with remaining herbs.
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