Make and share this Chicken In A Brick recipe from Food.com.
Provided by Kim Ong
Categories Chicken
Time 2h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
- (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
- Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
- Season well with salt and freshly ground black pepper.
- Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
- Arrange remaining vegetables and the remaining bay leaves around the chicken.
- Pour the white wine and chicken stock over.
- Place lid of chicken brick on top to cover the chicken.
- Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
- (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
- For the sauce-------------------.
- Pour off cooking liquor and reserve in a bowl.
- Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
- Place liquor in a small pan and bring to boil.
- Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
- When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
- Serve with chicken, vegetables and rice or potatoes.
Nutrition Facts : Calories 1014.2, Fat 64.6, SaturatedFat 21, Cholesterol 304.1, Sodium 446.9, Carbohydrate 24.8, Fiber 3, Sugar 5.5, Protein 74
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