Saucier Roast Chicken with Gravy

Ingredients

• 1 whole chicken (whole; size not specified)
• 2 L water (for the brine)
• 36 g salt (for the brine)
• 2.5 g sodium bicarbonate (for the brine)
• 1 lemon (for the brine; later used with the vegetables)
• 2 bay leaves (for the brine)
• 2 sprigs rosemary (for the brine; later used with the vegetables)
• 4 sprigs thyme (for the brine; later used with the vegetables)
• 2 carrots (medium; chopped)
• 2 celery stalks (chopped)
• 1 onion (large; chopped)
• 2 tbsp butter (melted for brushing; source also says clarified butter)
• plain flour (a couple of tablespoons for gravy)
• dry white wine (for deglazing; amount not specified)
• chicken stock (amount not specified)
• 1 tbsp chicken gravy granules (description lists 1 tbsp; gravy method says a couple of tablespoons, optional thickener)
• garlic (chopped; mentioned in the vegetable-pan instructions but omitted from the ingredient list)
• olive oil (a splash, for the vegetables)
• salt (for seasoning the chicken; amount not specified)
• black pepper (for seasoning the chicken; amount not specified)
• 2.5 m butcher’s twine (for trussing; not an edible ingredient)

Steps

1. 1

   Combine the brine ingredients—water, salt, sodium bicarbonate, lemon, bay leaves, rosemary, and thyme—in a pot. Bring to a simmer and simmer for 1 minute.

2. 2

   Add the remaining brine water if it was held back, then let the brine cool completely to room temperature. The transcript says to add the rest of the water after simmering.

3. 3

   Put the chicken into the cooled brine and refrigerate overnight. The source says the low-salt brine can be left for up to 24 hours.

4. 4

   Remove the chicken from the brine and rinse it thoroughly, then pat it dry. The transcript notes that it may instead be left uncovered in the refrigerator for a few hours to dry further.

5. 5

   Truss the chicken with 2.5 metres of butcher’s twine, securing the wings and legs against the body as described in the transcript.

6. 6

   Chop the onion, carrots, and celery. Put them in the bottom of the roasting pan with the garlic, lemon, and herbs from the brine. Add a splash of olive oil and mix.

7. 7

   Set the trussed chicken on top of the vegetables.

8. 8

   Brush the chicken with melted or clarified butter, then season it with salt and pepper.

9. 9

   Roast at 240°C. The description says 20 minutes, while the transcript says 25 minutes; follow the description’s stated 20 minutes.

10. 10

    Reduce the oven temperature to 180°C and continue roasting until the chicken reaches an internal temperature of 65°C. The transcript gives 25 minutes for this stage, but the description says to cook until the temperature is reached.

11. 11

    Remove the chicken from the oven and let it rest. No resting duration is specified.

12. 12

    Set the roasting pan with its juices and vegetables over medium heat on the stovetop. Fish out the lemon, then add a couple of tablespoons of plain flour and mix it through the vegetables.

13. 13

    Cook until some color develops on the bottom of the pan.

14. 14

    Pour in dry white wine to deglaze the pan, scraping up the browned bits, and cook for a few minutes.

15. 15

    Add chicken stock and cook for 5 minutes.

16. 16

    Strain the gravy into a smaller pan, or clean out the roasting pan and use it again.

17. 17

    For a thicker gravy, add chicken gravy granules; the description says a couple of tablespoons, while its ingredient list gives 1 tablespoon. Alternatively, reduce the gravy to the desired consistency without granules.

18. 18

    Serve the gravy with the roasted chicken. The transcript suggests serving the gravy on the plate beneath the chicken.

Notes

The source conflicts on roast timing (20 versus 25 minutes at 240°C) and on gravy granule quantity (1 tablespoon in the ingredient list versus a couple of tablespoons in the method). Use a thermometer and the stated 65°C target. Garlic is named in the method but has no quantity in the ingredient list. Flour, wine, and stock quantities are not given. The source says to rest the chicken but gives no duration.

Nutrition per serving

• main
• roast
• chicken
• brined
• oven-roasted
• gravy
• gluten-containing