Gastronomixs

Roast whole chicken au jus

A classic and extremely delicious dish, which also makes a perfect starting point for endless variations. The chicken is stuffed with breadcrumbs and fresh herbs.

Roast whole chicken au jus

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

whole chicken, approx. 2kg

50

g

coarse breadcrumbs or panko

1

 

onion

50

g

butter

4

sprigs

parsley, chopped

2

sprigs

tarragon, chopped

1

clove

garlic, chopped

100

ml

chicken stock

200

g

butter, at room temperature

As needed:

 

starch

 

 

salt and pepper

Preparation method

  • Finely chop the onion and gently fry in the butter.
  • Mix in the breadcrumbs, chopped herbs, and garlic.
  • Season to taste with salt and pepper.
  • Trim the chicken and season the cavity with salt and pepper.
  • Fill the cavity with the bread mix.
  • Tie up the chicken with butcher's twine.
  • Pu the chicken in a roasting tray.
  • Rub a layer of butter over the chicken and season to taste with salt and pepper.
  • Cook the chicken in an oven preheated to 180°C for approximately 90 minutes.
  • Regularly baste the chicken with the butter.
  • Remove the chicken from the oven and place in a different oven-proof dish. Cover with aluminium foil and rest for ten minutes in a warm place.
  • Place the roasting tray with the roasting juices on medium heat.
  • Deglaze the roasting tray with the chicken stock. Scrape a spoon over the bottom of the tray to loosen all the roasting bits. Use the starch to thicken the jus.
  • Pour the sauce through a sieve and serve with the roast chicken.

Serving suggestions

  • Serve with roast potatoes and glazed parsnips with a honey and parsley sauce.
  • Cut the chicken into pieces and serve with colcannon.

Previous page