Poulet Roti au Jus, Pollo Asado, Roast Chicken

By whatever name this one's always a hit at home. When it's nice and juicy and flavorful that is. if dry and tough it's not so popular.

The LCB instructions are easy enough to follow at home; the tricky bit is that the oven can't maintain the correct tempurature at all well. Every time I opened the door to turn or check the pollo (chicken) the temp dropped like a stone and took forever to get back to the cooking temp. This is the disadvantage of the home versus the professional oven. I'll need an upgrade (= $$).

Also, this pic is mine; in the style of Mishmosh (close and not fuzzy).

Oven @ 180C; top & bottom heat on if you have dual heat available

1 1/2 kg chicken; trimmed & cleaned (save trimmings, you meed 200 gr misc chicken pieces [wing tips, carcsasses saved from before etc])

Inside the chicken put
salt & pepper

Goose fat (or just use oil) in pan
Salt (no pepper) the chicken outside
Put chicken on its side in a roasting pan just big enough; & add the chicken pieces
and heat it on top of the stove to start sizzling
then into the oven with the thing

The chicken has 3 sides in this recipe; roast it 20 minutes per side (15 minutes if it's only a 1,2 kg chicken); watch the color & adjust heat up or down to keep the skin browning
Sides are: left, back, & right (facing down)
Baste when turning (don't open the oven too much) If you have an oven like mine the temp will drop quickly and take time to build back up and thus the cooking time will increase.
The bottom of the pan ought to be browning.

When turning to the last side add a mirepoix (roughly chopped) of:
1/4 onion
1/4 carrot
1 shallot
2 garlic cloves

The chicken is done when you pick it up, tilt it and the juices run out clear (not rosy/bloody); or prick 1/2 cm deep in the thigh and press the meat to see the juices.
If the skin needs a little more color pop the top element on higher at the very last moment.
Don't overcook this thing; it will finish cooking completely while it's resting & you are making the jus.

Remove chicken from pan; cover with buttered parchment paper
Boil the pan juices until the water has evaporated and there's only the oils/greases remaining - then pour off the grease (or strain & return "debris" to the pan).
Brown what remains quite well, slowly, to develop flavor - do not burn (messes up the flavor something awful).
Add a little water to deglaze & then transfer the mix (veggies & chicken pieces & liquid) to a smaller pan.
Just cover with water - cook briefly (the real work of cookig the jus was actually done in the oven with the chicken).
Strain; pressing lightly
Now you have your jus.


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