Wineshark Cooking Class - Poulet roti au jus 烤全雞

Ingredients (for 4):

• Chicken - 1
• Onion - 30 g
• Carrot - 30 g
• Celery - 30 g
• Garlic - 1 clove
• White wine - 100 ml
• Chicken stock - 250 ml
• Herbs - 1 bunch
• Butter - 10 g
• Tomato - 4
• Garlic - 1 clove
• Parsley - 10 g
• Bread crumbs - 50 g
• Olive oil - dashes
• Snow peas - 60 g
• Bacon - 40 g
• Butter - 10 g

Procedures:

1. Remove the neck, feet and tips of wing of the chicken. Season with salt and black pepper finely on both inside and outside. Drizzle some oil on the outside.

2. Brush some oil on the baking tray, and then heat it up slightly. Put the chicken in and then cut the butter into pieces and put on top.

3. Put the chicken in oven, pre-heated at 200 degree Celsius, and cook for 45 minutes. Use a brush to 'arroser' the chicken with the oil and jus regularly to keep moist.

4. Cut the carrot into cubes.

5. Cut the celery into cubes.

6. Cut the onion into cubes.

7. Put the vegetables into the baking tray, along with a crushed garlic clove, to continue to bake for 10 minutes.

8. Remove the chicken and keep warm. Then scrap the jus on the tray by pouring white wine in and put on heat. Then add chicken stock to cook. Add herbs and then filter to get the sauce. Season with salt and black pepper finely.

9. Cut the tomato's top part and a bit on the bottom. Season with salt and black pepper finely.

10. Mix the bread crumbs with parsley, minced garlic and olive oil.

11. Put the mixture on top of the tomato. Then put in oven to bake until turning golden.

12. Peel the fiber off the snow peas.

13. Blanch the snow peas with water, adding a bit of salt. 

14. Cut the bacon into strips.

15. Saute the bacon with butter.

16. Add the snow peas and mix well.

17. Serve by cutting the chicken and then putting the tomato, snow peas on the side, then drizzle with the sauce.