Roasted Herb Chicken With White Wine

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Roasted herb chicken with white wine makes a great meal for any night of the week. Learn to prepare roasted herb chicken with white wine with help from an executive chef in this free video clip.

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Video Transcript

Hi, I'm Michael Ferraro, executive chef at Delicatessen in Manhattan and today I'm going to show you how to make the perfect herb roasted chicken with white wine. I'm going to start by going over our ingredients. What I have here is a three pound organic free range chicken, our butter, minced garlic, olive oil, salt and pepper, oregano, fresh rosemary, fresh thyme, flour, white wine, brown chicken stock. And then our tools that we're going to use is a piping bag, a roasting pan, a mixing bowl and if you have a KitchenAid mixer, that will help. So for step one to prepare our chicken, what we're going to do today is we're going to make the butter mixture and then we actually pump the butter in between the flesh and the skin and to do that how we prepare the chicken is we simply just trim a little bit of the excess skin around the cavity, okay, just so we open it up like that. I'm going to go ahead and take the wings off. From here what I'm going to do is actually put my finger in between the flesh and the skin. What I want to do here is create a cavity so we pump the butter into. Now be gentle with this because there is a membrane that holds the skin in place and we don't want to open that up fully. We want to have two compartments basically for the butter, that's side, both sides again. This is still intact here and then for the legs and the thigh what we want to do is just stick our finger in and basically roll it around the leg and the thigh to open up that pouch for our butter, both sides. Alright so now that we have our butter mixture fully mashed and softened, we go ahead and put it right into our piping bag. If you don't have a piping bag, a plastic bag can work. You can just put it into the tip of the plastic bag and cut the tip off. As always we hold the piping bag, squeeze everything down to the bottom and then use one hand for the pressure. Take our chicken, insert it in between the breast and the skin and pump some in there. So we want to do it to all four cavities that we had opened up. Okay so now what we want to do is just go ahead and massage the butter through evenly. So we have some butter in the thigh, around the leg, the breast and even a little bit into the back area of the chicken. So now what we have, I have some butcher's twine here so I'm going to do what's called to truss a chicken. The reason to do this is we want to keep it bunched together so it's going to cook evenly in the oven. So what I do is I put the twine right around the neck bone. We're going to come across the breast or in between the breast and the legs, cross it and then bring it around. Then we want to cross the legs and tie it. Okay so now what I want to do is I have a little bit of olive oil here. Basically I'm just going to put some on my fingertips and oil the outside of the skin. This is going to help us get nice color on the outside. Then we want to go ahead and season the chicken very evenly and liberally with salt and pepper on the outside of the skin. Okay so now that we have our chicken pumped with our herbed butter, trussed and seasoned the outside we're going to go ahead and put it right into our roasting rack and we have the oven pre-heated at 500 degrees. So I'm going to go ahead and put this in at 500 degrees for the first five minutes. This is going to help sear the outside of the skin and start to develop nice color. Then I'm going to lower the temperature down, depending on your oven in between 350 and 375 degrees and it's going to roast this size chicken for about 45 to 55 minutes and then we're going to take it out and let it rest. So here's our rested chicken. I go ahead and I cut the twin off of it. Now I'm going to go ahead and portion this. I have reserved half of the amount of drippings that came out of the pan and I put them into a small sauce pot and put that over medium heat. So now at this point we're going to add a little bit of flour into the pan and whisk that in and then I have our white wine that I'm going to go ahead and put in next. The next step is I have our dark chicken stock. I'm going to go ahead and add that in and leave that over high heat to reduce. So at this point our sauce has reduced by about half and I don't want it to be too thick. I want to keep more of a natural consistency. We go ahead and we broke down our chicken into portion size and I'm just going to go ahead and drizzle our white wine sauce over and you can always go ahead and serve some more of this on the side if people would like. Again I'm Michael Ferraro, executive chef at Delicatessen in Manhattan and today I've showed you the perfect herb roasted chicken with white wine sauce. Thank you for watching.

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