1 free-range chicken
1 onion, small chopped
1 cup celery, chopped
1 carrot, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
4 garlic cloves
4 quarts chicken stock, cold
2 pounds fingerling potatoes
3 fluid ounces olive oil
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped
2 teaspoons fresh herbs, assorted, chopped
1/2 ounce butter
Servings: 4
1. Cut the chicken into two skin-on airline breasts and two skin-on, boneless leg and thigh portions, reserving the carcass and bones.
2. Roast the chicken bones at 400°F (200°C) until brown. Put the bones in a saucepot with the onion, celery, carrot, rosemary, thyme and garlic and cover with cold chicken stock. Bring to a boil, reduce to a simmer and cook for 3 to 4 hours. Strain the stock into a small saucepot. Bring to a boil and reduce by two-thirds or until the flavor becomes strong and the stock begins to thicken.
3. Toss the potatoes in 1 fluid ounce (30 milliliters) of the olive oil, salt, pepper and rosemary. Roast at 400°F (200°C) until done, approximately 15 minutes.
4. Heat a large sauté pan over high heat and add the remaining olive oil. Season the chicken with salt and pepper. Place the chicken in the pan, skin side down, and cook without turning until the skin is crisp. Transfer the pan to a 400°F (200°C) oven and roast until the chicken is done, approximately 7 minutes.
5. Add the chopped herbs to the reduced stock and swirl in the butter. Serve one piece of chicken accompanied by fingerling potatoes. Spoon the sauce around the chicken.
1 onion, small chopped
1 cup celery, chopped
1 carrot, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
4 garlic cloves
4 quarts chicken stock, cold
2 pounds fingerling potatoes
3 fluid ounces olive oil
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped
2 teaspoons fresh herbs, assorted, chopped
1/2 ounce butter
Servings: 4
1. Cut the chicken into two skin-on airline breasts and two skin-on, boneless leg and thigh portions, reserving the carcass and bones.
2. Roast the chicken bones at 400°F (200°C) until brown. Put the bones in a saucepot with the onion, celery, carrot, rosemary, thyme and garlic and cover with cold chicken stock. Bring to a boil, reduce to a simmer and cook for 3 to 4 hours. Strain the stock into a small saucepot. Bring to a boil and reduce by two-thirds or until the flavor becomes strong and the stock begins to thicken.
3. Toss the potatoes in 1 fluid ounce (30 milliliters) of the olive oil, salt, pepper and rosemary. Roast at 400°F (200°C) until done, approximately 15 minutes.
4. Heat a large sauté pan over high heat and add the remaining olive oil. Season the chicken with salt and pepper. Place the chicken in the pan, skin side down, and cook without turning until the skin is crisp. Transfer the pan to a 400°F (200°C) oven and roast until the chicken is done, approximately 7 minutes.
5. Add the chopped herbs to the reduced stock and swirl in the butter. Serve one piece of chicken accompanied by fingerling potatoes. Spoon the sauce around the chicken.
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