Do it Solo

My Mom's Roasted Chicken

By Chef Patrick Kleinmann

I think this is the best chicken recipe ever! It's perfect for warming up during these cooler Fall temps and adding a beautiful home-cooked meal scent to your home! And you'll have delicious leftovers for a few days. Perfect for the busy single lady!

In addition to a nice free-range chicken, the main ingredient is Sorrel. Rub the chicken with egg yolk first so that the herbs stay on it while it cooks.

Herb ingredients:
4 cups of fresh Sorrel
1 cup of tarragon
1 cup of Chervil
1 cup of flat parsley
1 cup of aneth
Other ingredients:
1/3 to 4 pounds of chicken
2 egg yolks whisked
3 spoons butter
Preheat oven to 220C. Wash and dry the herbs. Chop them all in a food processor. Put the chicken in an oven platter and rub the egg yolk all over it adding salt and pepper. Rub the herbs all over the chicken. Add little bits of the butter all over as well. Put the platter in the oven on the middle rack.

Every 10 minutes, splash the juice all over the chicken using a big spoon. Cook 2 pounds of chicken for 1.5 hours.
Put the chicken on another platter and let it rest for about 10 minutes.

Add 3 tablespoon of water to the platter with the chicken juice and put it on very high on the stove. Scratch the platter of all the chicken bits and juices and let it reduce until thick like syrup. Cut the chicken in pieces and add the sauce on top.

A really good side dish for this chicken is a nice mixed green salad. Prepare and mix the salad with your favourite dressing. Then add a big spoon of the warm sauce. Mix it again and serve next to the chicken.

This way of cooking the chicken is also perfect when served cold. The flavours are amazing after a day or two in the fridge.

Bon appetit!

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