Wineshark Cooking Class - Roast Chicken with Lemon Thyme Jus 法式烤雞配檸檬香草汁

Ingredients (for 4):

• Spring chicken - 2
• Lemon - 1
• Garlic - 4 cloves
• Thyme - 1 tbsp
• Olive oil - 2 tbsp
• Salt - 1 tsp
• Black pepper finely - 1/2 tsp
• Red wine - 50 ml
• Chicken broth - 100 ml
• Salt - 1/4 tsp
• Black pepper finely - 1/8 tsp

Procedures:

1. Clean up the spring chicken.

2. Mix the thyme with olive oil, then season with salt and pepper.

3. Rub the herbs on the skin and inside of the spring chicken thoroughly.

4. Crush the garlic cloves.

5. Cut the lemon into slices.

6. Stuff the garlic and lemon slices inside the spring chicken alternatively. Then use string to hold the shape together.

7. Pre-heat the oven to 200 degree Celsius, then roast the chicken on the side for 15 minutes.

8. Turn the chicken over and roast the other side for another 15 minutes.

9. Turn the chicken with the back facing up, continue to roast for 5 minutes.

10. Turn the chicken over with breast up, continue to roast for 10 minutes.

11. Remove the baking tray and put the chicken to rest for 5 minutes. Keep warm. Retain the jus.

12. Pour in the jus and add red wine and chicken broth on a pan, simmer for 20 minutes. Season with salt and black pepper finely.

13. Sieve off the residue to get the sauce.

14. Cut the chicken in halves and serve with the jus.