CookEat Recipe
Roasted Chicken Finished in Cream
Young chicken browned by roasting, then immediately jointed and finished gently in a butter, onion and cream sauce.
Method
Steps
Step 1
Gather the ingredients: 1 young chicken, about 1.1 kg, already eviscerated with head, neck and feet removed; About 1 tablespoon olive oil; Salt to taste; 1/4 medium onion, very finely chopped; 50 g butter; 10 g plain flour; 300 ml cream; 300 ml whole milk may replace it.
Step 2
Heat the oven to 200°C and arrange a rack in a roasting pan, or prepare a domestic rotisserie according to its instructions. Brush the cleaned chicken with the olive oil and season with salt. Do not rinse it. Roast until the outside is coloured and the bird is partly cooked, about 35–45 minutes for this size. This is the first stage of one continuous cooking process, not a preparation to cool or store.
Step 3
While the bird roasts, prepare the sauce so it is already hot before the chicken leaves the oven. In a wide saucepan melt the 50 g butter and cook the finely chopped quarter-onion until golden. Stir in the weighed 10 g flour, then gradually add the cream, stirring smooth after each addition. Simmer gently for about 5–8 minutes to cook the flour; keep the sauce hot.
Step 4
As soon as the browned chicken leaves the oven, use clean heat-resistant utensils and poultry shears on a board reserved for raw poultry to divide it at the joints, cutting the breast into two portions. Transfer each hot piece directly into the hot sauce as you cut it. Do not rest, cool, refrigerate or hold the partly cooked bird for later. Keep this transfer brief and wash and sanitize the shears, board and utensils afterwards.
Step 5
Bring the chicken and sauce promptly back to a gentle simmer. Cover partly and finish cooking, turning the joints occasionally, until every piece reaches at least 74°C in its thickest part without touching bone, about 15–25 minutes or longer if needed. Add only a small splash of hot water if the sauce becomes too thick before the chicken is done. Serve immediately.
Step 6
If cream is unavailable, make the same sauce with 300 ml whole milk and the same butter and flour. Keep the cooking sequence continuous and use the same final temperature checks.
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