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Roast Chicken with Chicken Glaze Hollandaise

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Succulent butter-basted roast chicken is paired with a hollandaise enriched with the deglazed and reduced drippings from the roasting pan. On the side, chicken fat potatoes, roasted in the pan with the chicken.

Serves 3-5.

Demo

 

Ingredients

&

Equipment

 

Roast Chicken

Recipes adapted from Mastering the Art of French Cooking, Vol. 1, pp. 84, 240.

  • 3 lbs roasting chicken, innards removed

  • 1 carrot

  • 1 onion

  • 2 tbsp softened butter

  • 2 tbsp melted butter

  • 1 tbsp neutral oil (such as canola)

  • Salt and pepper to taste

  • Optional: 1 lbs of fingerling potatoes

  • Small to medium roasting pan (large enough to fit the chicken)

  • 1 large cutting board

  • Basting brush

  • 1 cutting knife

  • 1 serrated or carving knife

  • 1 pair of large tongs

  • 1 small to medium strainer or colander

  • 1 small to medium bowl with pouring spouts (or other pouring vessel)

  • Potato masher

  • Optional: oven safe temperature probe or thermometer

Hollandaise

  • 2 tbsp of cold butter

  • 1/2 cup of melted butter

  • 2 egg yolks

  • Reserved and reduced cooking liquid

  • 1 shallot

  • 1 cup dry white wine

  • 2-3 tbsp of white wine vinegar

  • Salt, pepper, and white wine vinegar to taste

  • 1 small to medium sauce pan

  • 1 small to medium wire whisk

  • Optional: Minced fresh herbs (here, basil and parsley)

  • Optional: lemon wedges for garnish

  • 1. Prepare the Chicken

    Dry the chicken thoroughly with paper towels. Optionally, you may generously salt the chicken on all sides, and leave uncovered in the fridge for 6 to 24 hours. Doing so will dry the skin (making it crispier) and deepen the flavor of the meat.

    When ready to roast, preheat the oven to 425 degrees. Mix the melted butter with the neutral oil, and set aside for basting. Slice the carrot into quarter-inch rounds. Peel and thinly slice the onion. Scatter the vegetables in the roasting pan, leaving room in the middle for the chicken. Rub 1 tbsp of softened butter in the inside cavity of the chicken. Rub the remaining tbsp on all sides. Season with salt and pepper. Place in the center of the roasting pan. If you are preparing the chicken fat potatoes, add them to the roasting pan.

  • 2. Roast the Chicken

    Your total roasting time will be approximately 1 hour 15 minutes to 1 hour 20 minutes. During that time, you will periodically rotating and basting the chicken, according to the instructions below.

    Roast the chicken for five minutes breast side up, or until the breast has just begun to take on color.

    Then, baste the chicken, and rotate to its left side using the tongs.

    Five minutes later, baste the chicken, and rotate to the right side. Roast for five minutes more.

    Then, lower the heat, and roast the chicken on its right side for about 20-25 minutes.

    Baste every 10 minutes. Use the drippings in the roasting pan if you run out of butter and oil.

    After 20-25 minutes have elapsed, flip the chicken on its left side. (At this point, you can insert your thermometer.) Roast for another 20 minutes, basting every ten minutes.

    During the last 15 minutes of roasting (when the chicken’s internal temperature is approximately 145-150 degrees), flip breast side up. Roast bread side up until the chicken reaches 155 degrees. Remove, and set on the cutting board to rest.

  • 3. Prepare the hollandaise

    Place the roasting pan over medium heat. Add the wine, vinegar, and shallots. Bring to a rapid boil, scraping the bottom of the pan. Mash the veggies to release their juices and flavor. Boil and reduce until only a few syrupy tablespoons remain. Strain into a pouring vessel, and set aside.

    Add the two egg yolks to the sauce pan. Whisk vigorously until they are thick and sticky. Slowly whisk in the reserved cooking liquid. Set the sauce pan over very low heat, add 1 tbsp of cold butter, and whisk constantly. Remove from heat when the butter has melted and the egg mixture has slightly increased in volume, thickened, and streaks are visible on the bottom of the sauce pan. Off heat, immediately add 1 tbsp of cold butter, and whisk vigorously to combine. Once the butter has been incorporated, whisk in the melted butter (first by drips, and then more quickly). Do not add the white butter fats. Off heat, season to taste with the salt, pepper, and vinegar.

  • 4. Plate

    Carve the chicken. Transfer to a serving plate, drizzle with hollandaise (serving the rest in a gravy boat or bowl), and sprinkle with fresh herbs. Enjoy.