2081. Cream Leek Roast Chicken

I had hyped this recipe in my mind so much that I was disappointed with the outcome. It is good, just perhaps with my recent punch dishes intake from Libya, Lebanon, and Thailand, this French roast chicken came up short. A chicken is covered in cream and roasted on top of leek. It is then set aside under a foil tent while torn bread is baked in its juices.

Ingredients:

2 leeks

2 Tbsp butter

salt and pepper

thyme and tarragon

1 cup broth

1 whole chicken

1 cup cream

½ loaf sourdough bread

Method:

In a snug rimmed baking dish, please the roughly chopped leek and top with butter slices, salt, pepper, thyme, tarragon, and the broth. Season a whole chicken generously all over with salt and place over the leek. Gently pour the cream all over the chicken, allowing it to drip over the leeks. Roast in a 400F oven for 90 minutes, basting every 15 minutes. Remove the chicken and cover lightly in foil to rest. Meanwhile, tear up the bread and stir it in the pan juices. Return to bake 15 more minutes. Serve hot.

صحة و عافية