Chicken with Bread Sauce
Succulent chicken roasted with herby butter, served with creamy bread sauce, rich jus, and sweet redcurrant jelly. Add creamy mash and crispy sage for a meal that’s hearty and delicious!
Ingredients
For the chicken
- 1 x 1.6kg chicken
- 150g butter
- Few sprigs tarragon
- Salt and pepper
- Olive oil
- 1 lemon
- 1 bulb garlic, sliced in half
For the bread sauce
- 700ml milk
- 50g butter
- 1 onion, chopped
- 6 cloves
- 1 bay leaf
- 200g white breadcrumbs
- Nutmeg, freshly grated about ½ of a nutmeg
For the chicken sauce
- 300ml veal jus
- 15g butter
To serve
- Redcurrant jelly
- Watercress
- Deep fried sage leaves
- Mash
Method
- Pre heat the oven to 200°C
- Pop the butter, lemon zest and herbs into a bowl mix until smooth put into a piping bag. carefully release the skin from the breasts of the chicken then pipe the butter mixture under the skin.
- Put the chicken onto a roasting tray then drizzle in olive oil. Season and pop the lemon and garlic into the chicken and roast for 1 hour and 10 minutes.
- Remove from the oven and rest the chicken for 20 minutes. Remove all the large pieces from the roasting tray, add the stock bring to the boil reduce by ½ add the butter and whisk. Sieve if required.
- To make the bread sauce, simmer the milk, onion, bay cloves and peppercorns in a pan for 10 minutes. Strain and return the liquid to the pan.
- Add the breadcrumbs and simmer for 3-4 mins.
- Add the nutmeg and season.
- Carve the chicken into 8 pieces and pile onto a plates with the mash.Spoon over the sauces, sprinkle over the sage and garnish with watercress and redcurrant jelly.
Ingredients
For the chicken
- 1 x 1.6kg chicken
- 150g butter
- Few sprigs tarragon
- Salt and pepper
- Olive oil
- 1 lemon
- 1 bulb garlic, sliced in half
For the bread sauce
- 700ml milk
- 50g butter
- 1 onion, chopped
- 6 cloves
- 1 bay leaf
- 200g white breadcrumbs
- Nutmeg, freshly grated about ½ of a nutmeg
For the chicken sauce
- 300ml veal jus
- 15g butter
To serve
- Redcurrant jelly
- Watercress
- Deep fried sage leaves
- Mash
Method
- Pre heat the oven to 200°C
- Pop the butter, lemon zest and herbs into a bowl mix until smooth put into a piping bag. carefully release the skin from the breasts of the chicken then pipe the butter mixture under the skin.
- Put the chicken onto a roasting tray then drizzle in olive oil. Season and pop the lemon and garlic into the chicken and roast for 1 hour and 10 minutes.
- Remove from the oven and rest the chicken for 20 minutes. Remove all the large pieces from the roasting tray, add the stock bring to the boil reduce by ½ add the butter and whisk. Sieve if required.
- To make the bread sauce, simmer the milk, onion, bay cloves and peppercorns in a pan for 10 minutes. Strain and return the liquid to the pan.
- Add the breadcrumbs and simmer for 3-4 mins.
- Add the nutmeg and season.
- Carve the chicken into 8 pieces and pile onto a plates with the mash.Spoon over the sauces, sprinkle over the sage and garnish with watercress and redcurrant jelly.
