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Roast Chicken With Savory Vegetables Stewed In Au Jus - chicken

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chicken bacon salt ground black pepper sage thyme tarragon marjoram rosemary basil thyme garlic shallots olive oil water carrots red potatoes Brussel sprouts stalks of corn chicken broth
Viewed: 5 - Published at: 3 years ago

Ingredients

  • 3-5 lb chicken with giblets
  • 6 thick-cut strips of bacon
  • 1 Tbsp coarse sea/kosher salt
  • 1 Tbsp freshly ground black pepper (or to taste if a peppered bacon is used)
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp tarragon
  • 1 tsp marjoram
  • 5 sprigs of fresh rosemary
  • 5 sprigs of fresh basil
  • 10 sprigs of fresh thyme
  • 3-5 cloves fresh garlic, smashed + 3-5 cloves fresh garlic, smashed
  • 3 shallots or 1/2 onion + 3 shallots or 1/2 onion
  • 2 tbsp olive oil
  • 1/2 cup water/broth/wine (deglazer liquid)
  • 3 large carrots
  • 3 red potatoes
  • 20 brussel sprouts or 4 stalks of celery
  • 2 stalks of corn, cut kernals from cob
  • 2 cups chicken broth

Method

  • Preheat oven or rotisserie for 450F degrees.
  • Wash and refine (de-feather as needed) bird. Let sit.
  • Wash and set aside giblets.
  • Put salt, pepper, and dry spices of sage, thyme, tarragon and marjoram into plastic bag.
  • Add separated bacon strips to bag and toss/massage seasonings into bacon.
  • Work fingers under skin of bird and separate broad pockets.
  • Stuff 3 strips of seasoned bacon under skin on both sides of bird, working the bacon into the limb-cavities as much as possible.
  • Stuff fresh herbs and seasonings into the cavity (rosemary, basil, thyme, garlic, and shallot/onion).
  • Truss bird for rotisserie or oven roast as needed.
  • Place in oven/rotisserie for approximately 1 hour for a 3 lb bird, adding 20 mins per lb.
  • For the most tender-juiciest bird using temperature testing: after 1 hour, place meat-thermometer into center of breast without touching bone. It's done when 165F degrees.
  • Meanwhile, in a very large, oven-proof sautee pan, with olive oil, heat other half of garlic and shallot/onion portion for a few minutes, savoring the aroma but keep the ingredients moving in the pan.
  • Add giblets.
  • Sautee ingredients until they "thicken" at the bottom but not yet burning.
  • Add deglazer liquid, stir.
  • Add to sautee pan: carrots, potatoes, brussels/celery and corn.
  • Season salt and pepper.
  • Add broth, remove from heat, put in oven with chicken until it's all done.

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