Roast Spring Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Poussin (or young chickens)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 4 garlic cloves
- 8 shallots
- 2 rosemary
- 1 Tbsp chopped rosemary
- 2 Tbsps chopped thyme
- 100 grams black Olives (pitted)
- 400 milliliters Veal stock
- 100 milliliters white wine
- 1 Tbsp fennel seeds
Preparation steps
1.
Rinse chickens and pat dry. Rub inside and out with salt and pepper. Cut two sprigs of rosemary in half and place each piece in cavity of chicken.
2.
Peel and quarter shallots.
3.
Heat the oil in a large roasting pan. Cook chickens over medium heat until golden brown on all sides .
4.
Place the shallots, peeled garlic cloves, herbs, olives and fennel seeds in the pan. Pour in white wine and veal stock. Roast in preheated 160°C (approximately 325°F) oven about 50 to 60 minutes or until cooked through. Baste occasionally with drippings. Season with salt and pepper.
