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Recipe : ** Roast Chicken With Mustard-Thyme Sauce And Green Salad With Olives

Roast Chicken With Mustard-Thyme Sauce And Green Salad With Olives
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    50 min
  • Difficulty
    Very easy
  • Pause
    30 h 30
  • Ready in
    31 h 40
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 3 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • peel from 1 lemon, cut into long strips with vegetable peeler
  • 1 bay leaf
  • 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves
  • 1 tablespoon butter, room temperature
  • 1 tablespoon all purpose flour
  • 2 tablespoons whole grain mustard
  • 120 g coarse kosher salt
  • 1 kg chicken (giblets reserved for another use)
  • 500 g (or more) low-salt chicken broth, divided
  • 2.6 l water

  • Recipe preparation steps

  • 1
    Bring 10 and half cups of water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot.
  • 2
    Cool slightly, then refrigerate brine until cold.
  • 3
    Place chicken in very large resealable plastic bag; add brine and seal.
  • 4
    Refrigerate chicken 6 hours.Drain chicken from brine; rinse and pat dry.
  • 5
    Place chicken on plate.
  • 6
    Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.Preheat oven to 195°C.
  • 7
    Place chicken on rack in roasting pan.
  • 8
    Roast chicken 20 minutes; add 1 cup broth to roasting pan.
  • 9
    Roast chicken 20 minutes longer; add 1 cup broth to roasting pan.
  • 10
    Roast chicken until thermometer inserted into thickest part of thigh registers 88°C, about 45 minutes.
  • 11
    Let chicken rest 10 minutes.Meanwhile, pour juices from roasting pan into 2-cup measuring cup.
  • 12
    Add more broth if needed to equal 2 cups.
  • 13
    Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes.
  • 14
    Add flour; stir 1 minute.
  • 15
    Whisk in broth mixture; bring to boil.
  • 16
    Stir in mustard and 1 teaspoon thyme leaves.
  • 17
    Season sauce with salt and pepper.
  • 18
    Slice chicken.
  • 19
    Divide chicken among plates.
  • 20
    Drizzle with sauce and serve Green Salad with Olives alongside.
  • Ready !