<< Back to La Cucina Italiana
Pollo Arrosto con Rosmarino e Salvia
Roast Chicken with Rosemary and Sage
Roast Chicken with Rosemary and Sage
Imagine fragrant rosemary, sage and garlic infusing a juicy chicken.....simple and so satisfying.
Serves 4
-
chicken, 3 pounds whole organic or free-range
-
extra-virgin olive oil
-
fresh rosemary sprigs
-
fresh sage leaves
-
garlic cloves, crushed
-
sea salt to taste
-
1/2
cup dry Italian white wine
-
stock
-
strained, de-fatted juices from roasting pan
1. Clean the chicken, pat dry and lightly rub olive oil into surface coating well. Tuck some rosemary and sage under the skin and also put into the cavity along with some crushed garlic cloves. Let flavors infuse the chicken for an hour.
2. Preheat the oven to 400º F/200ºC. Put the chicken in a roasting pan and place in the center of the oven. Roast for 10 minutes to sear in juices, then reduce the heat to 350º F/175º C and continue to roast for 10 minutes. Remove the chicken from the oven, pour the white wine over the chicken, put back in the center of the oven and roast for 10 minutes. When the wine is almost evaporated, pour in enough stock to be 1/8" deep in the pan and continue to roast for another 20 minutes. The chicken will have golden brown crisp skin.
3. Remove the chicken from the oven and transfer to a carving board. Rest for 10 minutes to redistribute juices, carve. Meanwhile, remove any fat from the pan juices. Pour these juices into a small saucepan, and simmer to reduce a little, season to taste and serve.
2. Preheat the oven to 400º F/200ºC. Put the chicken in a roasting pan and place in the center of the oven. Roast for 10 minutes to sear in juices, then reduce the heat to 350º F/175º C and continue to roast for 10 minutes. Remove the chicken from the oven, pour the white wine over the chicken, put back in the center of the oven and roast for 10 minutes. When the wine is almost evaporated, pour in enough stock to be 1/8" deep in the pan and continue to roast for another 20 minutes. The chicken will have golden brown crisp skin.
3. Remove the chicken from the oven and transfer to a carving board. Rest for 10 minutes to redistribute juices, carve. Meanwhile, remove any fat from the pan juices. Pour these juices into a small saucepan, and simmer to reduce a little, season to taste and serve.
