Cold Roast Chicken Mojibi Recipe
Ingredients
| Chicken | 3 1/2 4 Pound | |
| Butter | 3 4 Tablespoon | |
| Sprig of fresh rosemary, or 1 teaspoon dried rosemary | ||
| 1 1/2 cups stock, made from chicken giblets | ||
| Bunch of watercress (for garnish) | ||
| Gelatin envelope | 1 (For aspic) | |
| 2 1/2 cups (2 cans) consomme | ||
| Brandy | 2 Tablespoon (For aspic) | |
| Trussing needle and string | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Set oven at hot (400°F).
Rub chicken with butter; put 1 tablespoon butter inside bird with rosemary and seasoning and truss it.
Place bird in a roasting pan with half the stock, cover with foil and bake in the heated oven for 1 1/4 hours or until tender, basting from time to time.
The chicken should be well browned on all sides.
Watchpoint: to brown evenly and keep good shape, start cooking with the bird lying on its back.
After first basting, i.e.
after cooking for about 20 minutes, turn bird on its side.
When well browned, turn it over, baste again and continue cooking.
Finish cooking with breast up.
Remove bird and cool it.
Add remaining stock to juices in pan and bring to a boil over direct heat.
Taste for seasoning and strain through cheesecloth into a small bowl.
Chill and remove all fat from top.
When chicken is cold, carve it and arrange pieces on a platter; the jelled cooking juices may be spooned between pieces if you like.
Chill.
For aspic, sprinkle gelatin over 1/2 cup consomme in a small pan.
Leave 5 minutes or until spongy; then dissolve over pan of hot water.
Stir into remaining consomme, add brandy and stir over a pan of ice water.
When aspic is on the point of setting, spoon it quickly over chicken to coat it.
Chill, but do not let it become too cold or the aspic will crystallize.
Just before serving, garnish with watercress.
Serve with pistachio rice salad and your favorite green salad.
Rub chicken with butter; put 1 tablespoon butter inside bird with rosemary and seasoning and truss it.
Place bird in a roasting pan with half the stock, cover with foil and bake in the heated oven for 1 1/4 hours or until tender, basting from time to time.
The chicken should be well browned on all sides.
Watchpoint: to brown evenly and keep good shape, start cooking with the bird lying on its back.
After first basting, i.e.
after cooking for about 20 minutes, turn bird on its side.
When well browned, turn it over, baste again and continue cooking.
Finish cooking with breast up.
Remove bird and cool it.
Add remaining stock to juices in pan and bring to a boil over direct heat.
Taste for seasoning and strain through cheesecloth into a small bowl.
Chill and remove all fat from top.
When chicken is cold, carve it and arrange pieces on a platter; the jelled cooking juices may be spooned between pieces if you like.
Chill.
For aspic, sprinkle gelatin over 1/2 cup consomme in a small pan.
Leave 5 minutes or until spongy; then dissolve over pan of hot water.
Stir into remaining consomme, add brandy and stir over a pan of ice water.
When aspic is on the point of setting, spoon it quickly over chicken to coat it.
Chill, but do not let it become too cold or the aspic will crystallize.
Just before serving, garnish with watercress.
Serve with pistachio rice salad and your favorite green salad.
Chef
