CookEat Recipe
Roast Philadelphia Chicken
Butter-glazed roast chicken with watercress.
Method
Steps
Step 1
Use one dressed chicken from a bird of about two and a half pounds before trimming.
Step 2
Use a commercially dressed, eviscerated bird.
Step 3
Keep raw-poultry utensils separate and do not wash the raw bird.
Step 4
Before roasting, remove the head and both legs at the hip joints.
Step 5
Retain the coherent breast/back carcass with two wings attached, without splitting, flattening, deboning or portioning.
Step 6
Truss this remaining body.
Step 7
Place the remaining bird in a roasting pan.
Step 8
Season with one teaspoon salt and half teaspoon white pepper.
Step 9
Pour two tablespoons cold water into the pan and glaze all the remaining bird surface with one tablespoon melted butter.
Step 10
Roast in a moderate oven for about forty-five minutes, basting frequently with the same pan gravy and turning occasionally.
Step 11
Continue until the thickest meat reaches 82°C, away from bone.
Step 12
Place the roast bird on a hot dish, remove the trussing and garnish with fresh watercress.
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