Commentary: I love the creativity that cooking permits.
Having conquered the obstacles to a perfect chicken through the pioneering, at least in m=y circles, of the slow-roast method I thought of a way that bring to the fore the richness inherent in drier birds, notably pheasant.
And finishing the bird in a braise worked perfectly.
While a good quality chicken doesn’t need the moisture of the braise, I thought it might be handy as an alternative preparation, to block boredom.
I carefully recorded the measurements and present them here.
Note that
I’ve added this recipe to the Recipe Blog found in our blog’s index.
Any ideas for a catchier nomenclature are welcome.
Braise of Slow-Roasted Chicken
A whole 4-pound chicken serves four
Make a mixture of:
3 TB garlic olive oil and
¼ t of each of these powders:
bay leaves, celery, dill, garlic, onion, paprika, and
½ t each of
fresh black pepper, salt, and tarragon leaves
Paint the bird with the mixture.Slow roast for 1 hour per pound.
Remove it and allow it to cool
Make braise while chicken is roasting.
in a large frying pan, make a sauce
Cook 1 1/2t flour in 3TB butter for 4 minutes, then add
3 TB Port
3 TB dry white wine
3 TB chicken stock, our own
s/freshly ground black pepper
Bring to a simmer
When the bird is no longer hot enough to burn, cut it into serving pieces, catching all juices in the frying pan.
Cover and simmer for 10 minutes.
Cook an additional 5 minutes, uncovered if you want the sauce to thicken. covered if thick enough.
Serve over rice.
______________________