Pollo asado untado con mayonesa

Ingredientes

• 1/2 cup (120ml) mayonnaise
• A big handful of mixed herbs (e.g., parsley, sage, rosemary, thyme), stems removed (reserve stems for jus)
• 2 medium garlic cloves, trimmed
• 2 scallions, trimmed
• Small pinch of MSG (optional)
• Large pinch of salt
• A few big grinds of black pepper
• Zest of 1 lemon (reserve juice for the jus)
• 1 whole chicken (3 1/2–4 1/2 lb / 1.5–2kg)
• 2 tsp (10ml) olive oil
• 1 medium onion, roughly chopped
• 2 ribs celery, roughly chopped
• 1 medium carrot, roughly chopped
• Herb stems + a few extra sprigs
• 1 bay leaf
• 2 cups (480ml) low-sodium chicken stock
• Juice from reserved lemon
• 2 tsp (10ml) soy sauce
• 3 tbsp (40g) unsalted butter
• 1 tbsp minced fresh parsley

Preparación

1. 1

   Preheat the Wonder Oven Pro to 425°F (220°C) on Roast.

2. 2

   Make the mayonade: In a container just large enough to fit an immersion blender (or in a food processor), combine the mayonnaise, herb leaves (save the stems for later), garlic, scallions, MSG (if using), salt, pepper, and lemon zest. Blend until the mixture is smooth and the herbs are fully broken down.

3. 3

   Prepare the chicken: Using poultry shears, cut along both sides of the chicken’s backbone to remove it. Snip the backbone into a few pieces and set them aside for the jus.

4. 4

   Flip the chicken so it’s skin-side up. Spread the legs outward, then press down firmly on the breastbone until you feel a crack and the chicken flattens. Tuck the wing tips behind the breasts to secure them.

5. 5

   Coat the chicken: Rub the herby mayo mixture all over the chicken, making sure to cover every surface—including underneath the skin where possible.

6. 6

   Transfer the chicken, skin-side up, to the Wonder Oven Pro bake pan.

7. 7

   Roast the chicken for about 45 minutes on the middle rack, until the skin is deeply golden and a thermometer inserted into the thickest part of the breast registers 145–150°F (63–66°C). Remove from the oven and rest for 10 minutes before carving.

8. 8

   Meanwhile, make the jus: While the chicken is roasting, heat olive oil in the Mini Perfect Pot Pro over medium-high heat. Add the chopped onion, celery, carrot, and reserved backbone pieces. Cook for a few minutes, stirring occasionally, until everything is lightly browned.

9. 9

   Add the herb stems, bay leaf, and chicken stock to the pot. Bring to a simmer and cook until the chicken is done roasting.

10. 10

    Strain the broth through a fine mesh sieve back into the Mini Perfect Pot Pro, discarding the solids. Return the liquid to medium-high heat.

11. 11

    Add a squeeze of lemon juice, soy sauce, and the butter. Boil hard to reduce into a rich, glossy jus. Season to taste with salt and pepper.

12. 12

    Stir in chopped parsley just before serving. Carve the rested chicken and serve with warm jus spooned over top—plus extra on the side.