Roast Chicken

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Well this week I decided to go old school with a family classic, Roast Chicken. I am reading Julia Child's book, My Life in France, at the moment and thought I would consult her book, Mastering the Art of French Cooking for inspiration. I must say whilst it was extra work to cook the chicken this way, it was worth it.

So here goes. Preheat the oven to 220 degrees Celsius. Firstly you will need a whole chicken, approx 2 kg chicken. This will easily feed 4 people. Wash the chicken and pat dry. Set aside whilst you melt 2 tablespoons of butter with 1 tablespoon of good quality cooking oil into a small saucepan.

Once melted set aside. Now to finish prep of the chicken. Sprinkle the inside of the chicken with salt and smear 1 tablespoon of butter inside the chicken. Rub 1 tablespoon of butter over the chicken. Place the chicken breast up in a roasting tray. Spread some vegetables around the chicken. Put the chicken into the preheated oven and brown for 15 minutes. Turn the chicken on each side and cook for a further five minutes per side.

Now reduce the heat to 160 degrees Celsius and turn the chicken back to breast up. Baste the chicken with the melted butter prepared earlier. Continue to do baste every 8-10 minutes. After about four bastes sprinkle a quarter of a teaspoon of salt onto the chicken.

My chicken took an hour and a half but it may vary depending on your oven. To check if the chicken is cooked I find the easiest way is to prick the breast with a metal skewer. If the liquid runs clear the chicken is cooked. Allow to rest whilst you make the gravy.

To make the gravy remove 3 tablespoons of cooking oils from the roasting pan into a small saucepan and half a minced shallot and cook for a minute. Add 1 cup of good quality of chicken stock and boil over a high heat. Allowing to reduce to 1/2 a cup. Season with salt and pepper. Just before serving mix in 1 tablespoon of softened butter.

I served mine with roast vegetable and baked cauliflower in cheese sauce.


This method of basting made the chicken really moist. Whist it was time consuming because you had baste it so often it was worth it in the end.

Until next time, Happy cooking.

***Ingredients
  • 1 2kg Whole chicken
  • 4 tbs butter
  • 2 tbs olive oil
  • 1/2 shallot, minced
  • 1 cup chicken stock

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