Chicken In A Brick Recipe
Description: Impress your guests with this exquisite Chicken In A Brick recipe from lovewithrecipes.com. Perfect for special occasions like Christmas or Thanksgiving, yet easy enough for a weeknight meal under 4 hours!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Whole chicken |
| 175g | Shallots |
| 175g | Baby turnips |
| 175g | Carrots |
| 2 | Celery stalks |
| 1 | Lemon |
| 4 | Bay leaves |
| 1 | Fresh tarragon sprig |
| – | Salt |
| – | Ground black pepper |
| – | Dry white wine |
| 150g | Butter |
| 150g | Margarine |
| 25g | Plain flour |
Nutritional Information (per serving):
- Calories: 1014.2
- Fat: 64.6g
- Saturated Fat: 21g
- Cholesterol: 304.1mg
- Sodium: 446.9mg
- Carbohydrates: 24.8g
- Fiber: 3g
- Sugar: 5.5g
- Protein: 74g
Cooking Instructions:
- Preparation: Place both halves of the chicken brick in a sink and cover completely with cold water, allowing it to soak for at least 30 minutes. This step ensures the brick does not dry out and crack during cooking.
- Preheat Oven: Preheat your oven to 190°C (375°F), ensuring it’s ready 15 minutes before roasting the chicken in a brick.
- Prepare Chicken: Fill the clean chicken cavity with lemon pieces, bay leaves, and tarragon sprigs. Season generously with salt and freshly ground black pepper.
- Layer Vegetables: Place half of the prepared vegetables in the base of the drained chicken brick, then position the chicken on top. Arrange the remaining vegetables and bay leaves around the chicken.
- Add Liquid: Pour the white wine and chicken stock over the chicken and vegetables. Place the lid of the chicken brick on top to cover it securely.
- Roasting: Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes or until the chicken is thoroughly cooked. To check for doneness, insert a skewer into the thickest part of the chicken thigh; the juices should run clear.
- Prepare Sauce: While the chicken is cooking, prepare the sauce. Pour off the cooking liquor and reserve it in a bowl. Keep the chicken and vegetables hot, covered, in the oven while you make the sauce.
- Make Beurre Manie: In a small pan, bring the reserved liquor to a boil. Cream the fat and flour together to make a beurre manie. Drop small amounts of the mixture into the boiling liquor, whisking continuously.
- Thicken Sauce: When the sauce is thickened, smooth, and glossy, remove it from the heat. Stir in the cream, then reheat gently. Season the sauce to taste.
- Serve: Serve the chicken with the vegetables and your choice of rice or potatoes, accompanied by the delicious sauce.
Indulge in the succulent flavors of this Chicken In A Brick recipe, perfect for any occasion. 🍗✨
