Categories: Chicken

Ingredients

• 2 cups diced onions
• 1 cup sliced carrots
• 1 cup diced celery
• 2 dried bay leaves
• 5 lb. whole chicken, fat trimmed and reserved, neck reserved, giblets discarded, and seasoned inside and out with salt and black pepper
• 1/2 bunch fresh parsley sprigs
• 1/2 pkg. fresh dill sprigs
• 4 tbsp. unsalted butter, melted
• 3/4 cup Madeira
• 1 1/2 cups chicken broth
• 1-1 1/4 cups chicken broth
• 4 tsp cornstarch
• 1 tsp minced fresh dill
• 1/2 tsp red wine vinegar
• Salt to taste

Directions

1. Preheat oven to 350 with rack in bottom third.

2. For the chicken, combine onions, carrots, celery, and bay leaves in bottom of a large Dutch oven.

3. Stuff chicken cavity with parsley and dill sprigs; tie legs together with kitchen string. Place chicken, trimmed fat, and neck in Dutch oven. Brush chicken with butter, cover, and transfer to oven.

4. Roast chicken 1 hour, basting twice with drippings in bottom of Dutch oven. Uncover Dutch oven and roast chicken until golden and thermometer registers 165, about 50 minutes more. Transfer herbs from chicken cavity to drippings, then transfer chicken to a plate, and tent with foil.

5. Reduce drippings in Dutch oven over high heat by about half, 5-6 minutes.

6. Stir in Madeira and reduce by about half, 5-6 minutes. Stir in 1 1/2 cups broth and reduce to 1 cup strained drippings, about 10 minutes; discard solids.

7. Degrease strained drippings.

8. For the sauce, whisk together 1-1 1/4 cups broth with the chicken base and cornstarch in a saucepan over medium heat until thickened. Whisk in minced dill and vinegar, then season sauce with salt. Serve sauce with chicken.

Email to a friend | Print this recipe | Back