Roast Chicken with Shallots and Apple Balsamic Vinegar
Prep time
Cook time
Total time
Author: Christine (Waitrose Kitchen, Apr 2011, p47)
Recipe type: Main
Cuisine: English
Serves: 8
Ingredients
- 2 organic Chickens, each about 1.5kg
- 50g unsalted butter
- 2 tbsp olive oil
- 20 shallotts, peeled
- 6 garlic cloves, unpeeled
- 20 bay leaves
- 4 tbsp apple basamic vinegar
Instructions
- Preheat the oven to 180C, gas mark 4
- Un-truss the chickens and streach out the legs.
- Place the birds in a suitably sized roasting tin
- Rub half the butter gently into their skin
- Trickle over the olive oul and season well
- Scatter the shallots and garlic around the birds.
- Scrunch the bay leaves to release their oils, then tuck them in and around the chickens.
- Roast for 1 hour, trickle vinegar over the shallots and stir well.
- Cube the remaining butter over the chicken and roast for a further 10 mins, or until the chicken is cooked through an the juices show no sign of pink.
- Rest the birds somewhere warm for 15 mins.
- Carve the chicken and serve with the tender shallots and the buttery chicken and balsamic juices.