Roasted Chicken with Cognac,Orange and Honey
Utensils
Fest Lithos non-stick saucepan N18cm – click here
Fest Lithos non-stick pan N30cm – click here
Fest Lithos non-stick rectangular pan 41×32 cm- click here
Ingredients (for 5-6 people)
1 chicken
3 + 2 tbsp. honey
2 oranges, in julienne with the special grinder and their juice
50 + 50 ml olive oil
100 ml cognac 3 *
1/2 cup of chicken broth (if using a cube put less than half in hot water)
3 kilos of potatoes cut into quinces, relatively thin
Salt Pepper
3 + 2 tbsp. honey
2 oranges, in julienne with the special grinder and their juice
50 + 50 ml olive oil
100 ml cognac 3 *
1/2 cup of chicken broth (if using a cube put less than half in hot water)
3 kilos of potatoes cut into quinces, relatively thin
Salt Pepper
For the filling:
1 cup groats
1/2 sliced leeks
2 spring onions in slices2 tbsp. black raisins
2 tbsp. Pine nuts
1 sliced orange cut in half
Salt Pepper
1 tbsp. olive oil
1 cup groats
1/2 sliced leeks
2 spring onions in slices2 tbsp. black raisins
2 tbsp. Pine nuts
1 sliced orange cut in half
Salt Pepper
1 tbsp. olive oil
Method
1. Prepare the sauce: In a Fest non-stick saucepan mix the hot broth chicken with 3 tbsp. honey and stir to melt. Add the juice oranges, brandy and 50 ml of olive oil.
2. Preheat the oven to 160 ° C.
3. Prepare the filling: In Fest’s non-stick frypan and in medium heat, add 1 tbsp. olive oil and once its warmed , sauté the leeks, onion and pine nuts for 5 minutes stirring, until the pine nuts begin to brown.
4. Add the groat, raisins and 150 ml of the prepared sauce. Bake for 5 minutes, add the chopped orange slices, salt, pepper and a pinch from orange zest. Saute another 2-3 minutes while stirring and your filling is ready.
5. Prepare the chicken: Place it in a Fest large non-stick oven tray and put the filling from the belly to the neck. Close either with toothpicks or by sewing (special string and sackcloth).
6. Add the potatoes all around. Pour over chicken and potatoes all over sauce, 50 ml olive oil, a little salt and pepper (mainly on potatoes) and spread only on the chicken the remaining 2 tbsp. honey. Sprinkle with orange zest and
leave the chicken in the non-stick oven tray with the breast facing up.
7. Roasting Phase One: Put the food in the preheated oven at 160C ° for 1 hour. Take it out and raise the temperature to 180C ° with air.
8. Vaccination (required for normal chickens on the market): Using cooking syringe, suck juice from the oven tray and inject the chest and legs in 5-6 points for extra taste and moisture in the meat.
9. Roasting Phase Two: Turn the chicken upside down (back up), Stir in the potatoes and put back in the oven. In half an hour you turn it so that to finally brown the breast, wetting it with the juice and stirring the potatoes again.
10. In the next half hour, the chicken is done. Transfer the chicken to a serving tray and cover with foil, letting it rest for 10 minutes.
11. Turn the oven on the grill and cook only the potatoes for another 10 minutes or so, to come out crispier. Add them around the chicken, tossing whatever juice is left in the oven tray.
2. Preheat the oven to 160 ° C.
3. Prepare the filling: In Fest’s non-stick frypan and in medium heat, add 1 tbsp. olive oil and once its warmed , sauté the leeks, onion and pine nuts for 5 minutes stirring, until the pine nuts begin to brown.
4. Add the groat, raisins and 150 ml of the prepared sauce. Bake for 5 minutes, add the chopped orange slices, salt, pepper and a pinch from orange zest. Saute another 2-3 minutes while stirring and your filling is ready.
5. Prepare the chicken: Place it in a Fest large non-stick oven tray and put the filling from the belly to the neck. Close either with toothpicks or by sewing (special string and sackcloth).
6. Add the potatoes all around. Pour over chicken and potatoes all over sauce, 50 ml olive oil, a little salt and pepper (mainly on potatoes) and spread only on the chicken the remaining 2 tbsp. honey. Sprinkle with orange zest and
leave the chicken in the non-stick oven tray with the breast facing up.
7. Roasting Phase One: Put the food in the preheated oven at 160C ° for 1 hour. Take it out and raise the temperature to 180C ° with air.
8. Vaccination (required for normal chickens on the market): Using cooking syringe, suck juice from the oven tray and inject the chest and legs in 5-6 points for extra taste and moisture in the meat.
9. Roasting Phase Two: Turn the chicken upside down (back up), Stir in the potatoes and put back in the oven. In half an hour you turn it so that to finally brown the breast, wetting it with the juice and stirring the potatoes again.
10. In the next half hour, the chicken is done. Transfer the chicken to a serving tray and cover with foil, letting it rest for 10 minutes.
11. Turn the oven on the grill and cook only the potatoes for another 10 minutes or so, to come out crispier. Add them around the chicken, tossing whatever juice is left in the oven tray.
Serving
Cut the chicken into 6 portions and serve with 5-6 potatoes, 2 tablespoons filling and a little sauce on top. It goes perfectly with a nice rosé or a light one Red wine.
Source: Caruso.gr
