Frango assado com manteiga de ervas

Ingredientes

• 2 kg chicken
• 2 medium onions, peeled and roughly chopped
• 2 carrots, cleaned and roughly chopped
• 1 tablesp. flour
• 300 ml chicken stock/water
• 60 ml white wine, optional

Modo de preparo

1. 1

   Heat the oven to Gas Mark 6, 200°C (400°F).

2. 2

   Combine the butter, chopped herbs, fennel seeds, 1 chopped garlic clove, lemon rind and a little salt and pepper in bowl, mix well.

3. 3

   Place the chicken in a roasting tin. Untie the legs and place the lemon, remaining garlic cloves and the sprigs of parsley, thyme and rosemary inside the cavity.

4. 4

   Starting at the neck end of the chicken, slide your fingers under the skin of the breast and upper part of legs to loosen the skin.

5. 5

   Spread most of the herb butter under the skin. Keep a little to spread over the top of the chicken. Tie the legs together loosely to hold the shape. Season with salt and black pepper.

6. 6

   Place the onions and carrots around the chicken. They will add great flavour the gravy.

7. 7

   Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F) and roast for another 50-60 minutes. Half an hour before the end of the cooking time remove the foil.

8. 8

   To check if the chicken is cooked, pierce the thigh with a skewer. It is fully cooked when the juices run clear. Transfer to a carving board, cover with foil and leave to rest while you make the gravy.

9. 9

   Remove any excess fat from the roasting tin and set it over a medium-high heat.

10. 10

    Stir in the flour and cook for a minute or two. Add the stock and wine (if using) and bring to a simmer, stir to loosen the caramelised meat juices from the bottom of the roasting tin.

11. 11

    Then strain into a medium saucepan and allow to simmer for a couple of minutes until slightly thickened, whisk occasionally. Taste and season with salt and pepper.

12. 12

    Delicious served with roast potatoes and a selection of vegetables tossed in a little oil and roasted. Carrots, parsnips, red onions and peppers are a great combination.