This wet-roast method of roasting whole birds works particularly well with game birds, as the liquid braises the legs while the breasts get browned by the dry heat. It also produces a particularly tasty sauce: a pool of butter-enriched red wine that the chicken swims lazily in.
Red Wine Roasted Chicken
abridged from Cooking Meat
Serves 4 to 6
Ingredients:
1 whole chicken, trussed (about 3½ pounds)
to taste Salt and pepper
1 small lemon
2 Tbsp vegetable oil
4 Tbsp butter, cold, cubed (divided)
1 small onion, diced
4 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
4 thyme sprigs
2 dried bay leaves
1 cup dry red wine
1 cup Chicken Stock
Method:
- Preheat the oven to 425°F.
- Season the chicken liberally with salt and pepper. Using your hand and a bit of pressure, roll the lemon on your work surface to “loosen” the juice by breaking up the pulp. Using a toothpick or a fork, poke a few holes in the lemon and place in the cavity of the chicken.
- Run the bird with the oil. Place the chicken on a roasting rack and roast for 20 minutes. Remove from the oven and set aside. Turn the oven down to 350°F.
- While the bird is in the oven, melt 1 Tbsp of the butter over medium-low heat in an ovenproof pot large enough to hold the bird. Add the onions, stirring frequently, until translucent. Add the garlic and sweat for a few minutes until fragrant. Add the carrots and celery and turn up the heat to medium, stirring constantly until the vegetables have softened. Season with salt and pepper.
- Add the thyme and bay leaves, then deglaze the pot with the wine. Bring the liquid to a simmer and reduce by half, about 5 minutes. Add the stock and bring to a simmer over medium heat.
- Transfer the chicken to the pot, along with any cooking juices from the roasting pan. Bring the liquid to a simmer again, then place the pot in the oven, uncovered, and roast for about 1 hour. The chicken is cooked when an instant-read thermometer inserted in the thickest part of the thigh reads 165°F. Remove the pot from the oven and let sit, still uncovered, for 20 minutes.
- Transfer the chicken to a cutting board. Strain the roasting juices into a saucepan (discard the solids) and bring to a light boil over medium-high heat. Reduce the sauce by one-quarter, about 5 minutes, and season with more salt and pepper, if necessary.
- Turn down the heat to a simmer. Gradually add the remaining cold butter, whisking constantly to emulsify the sauce. Do not let the sauce come to a boil after adding the butter or it will split. Once the butter is incorporated, turn off the heat and set the sauce aside.
- To serve, carve the chicken. Arrange the meat on a deep platter and pour half the sauce over the chicken. Pour the remaining sauce into a gravy boat and serve on the side.