Brick Roasted Chicken With Chestnut Stuffing And Chicken Jus Recipe
- 2 x chickens - (3 lbs ea)
- 4 Tbsp. oil
- 2 x garlic cloves mashed
- 2 Tbsp. marjoram minced Zest of 2 lemons
- 2 Tbsp. oil Chestnut Stuffing (see recipe)
- 2 ounce extra virgin olive oil Reserved bones from chicken
- 8 x garlic cloves
- 1 c. roughly minced shallots
- 1 c. white wine
- 1 c. port wine
- 1 quart chicken stock
- 1 quart veal stock
- 2 ounce extra virgin olive oil
- 2 ounce butter Salt to taste Freshly-grnd black pepper to taste Polenta cakes Sauteed Swiss chard
- Preheat oven to 450 degrees.
- Cut backs, collarbones and wing tips from chickens and reserve.
- In a bowl combine oil, garlic, marjoram, and lemon zest.
- Place chicken in marinade and marinate for up to 12 hrs.
- In a warm skillet heat oil and place chicken skin-side down.
- Wrap a brick or possibly weight in foil and place on top of each piece of chicken.
- Reduce heat and brown chicken slowly.
- When skin is proportionately browned, turn chicken over, pour off fat, and replace brick on top of chicken.
- Place skillet in oven for about 20 min or possibly till chicken is cooked through.
- Chicken Jus: Heat a casserole and add in extra virgin olive oil.
- Adds reserved bones and begin browning.
- Reduce heat to avoid burning.
- Continue to brown for about 20 min.
- Add in garlic and shallots and roast for 10 min.
- Pour off fat and add in wine and port.
- Reduce to near dry.
- Add in stocks and reduce to desired consistency.
- Strain through a sieve.
- Finish with oil and butter.
- Season with salt and pepper to taste.
- Assembly: Plate chicken with Chestnut Stuffing, Chicken Jus, polenta cakes, and sauteed Swiss chard.
- This recipe yields 4 servings.
chickens , oil, garlic, marjoram, oil chestnut stuffing, chicken, garlic, shallots, white wine, port wine, chicken, veal, olive oil, butter salt
Taken from cookeatshare.com/recipes/brick-roasted-chicken-with-chestnut-stuffing-and-chicken-jus-92192 (may not work)