- 1.8kg chicken
- olive oil
- 1 shallot
- 1 lemon
- 500g potatoes (?) + one big other potato
- 1/2 stick of butter (or less)
- 1/2 head of garlic
- 1/2 cup of milk (or maybe a little more)
- 1/2 cup of white wine (optional)
- 4 cups of frozen peas
- In a 25cm skillet, pour olive oil and put the chicken in.
- Score its legs
- Sprinkle Salt and pepper for the whole chicken on its top.
- Rub the oil and the seasoning over the chicken.
- Insert herbs (e.g. Rosemary), a shallot and half a lemon inside the bird
- Preheat oven to 205º (convection)
- Turn heat on medium, fry the chicken for about 15 minutes (or until it smells like burning)
- Put chicken in the oven for about 30 mins
- Chop potatoes
- Put them in a pot, cover with water and bring to a boil.
- Meanwhile chop garlic
- Sprinkle chicken with garlic powder
- Up the temperature to 215 and re-insert the chicken in the oven
- Potatoes might be ready at this point if you can easily push a fork in them.
- With potatoes done, drain them.
- In the same pot used for boiling add a bit of butter and chopped garlic until it goes golden.
- Add milk and re-add the potatoes to the pot, cover it and let it rest out of the heat.
- After about 45 mins, the chicken is done. It should be about 71c.
- Rest chicken on a plate
- Pour half of the juices from the chicken pan in the potatoes
- Put butter in potatoes too.
- Turn heat on medium on the chicken pan
- Add some flour to make a thick paste. Wait until it goes nutty.
- Add some wine and water.
- Simmer for 5 to 10 mins.
- You can chop the shallot and add it to the gravy
- Trasnfer the juices from the plate the chicken was resting in to the gravy pan.
- Season potatoes and gravy with pepper
- Season potatoes with salt, then mash and mix
- Cover potatoes and let rest
- If gravy looks good, add extra water.
- 4 cups of peas in microwave with water (see pea instructions)
- Opt. Carve the chicken
- Tear legs, and drumsticks
- Tear breast
- Scrape the remaining bits from the carcass
- Butter and salt the peas
- Opt. Reheat plates