WHOLE ROAST CHICKEN ON A BED OF ONIONS
Portions : 4 - Preparation : 15 minutes - Cooking : 60 minutes
Ingredients
- 250 ml (1 cup) unsalted butter, softened
- 45 ml (3 tablespoons) thyme, leaves removed
- 45 ml (3 tbsp.) tarragon, leaves removed
- 3 garlic cloves, minced
- 15 ml (1 tbsp.) honey
- 1 whole Québec chicken
- 4 large onions, thinly sliced
- 1 chicken bouillon cube
- 250 ml (1 cup) white wine
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to xx°C (375°F).
- In a bowl, combine butter, thyme, tarragon, garlic, honey, salt and pepper.
- Using your fingers, slide the butter under the chicken skin and season with salt and pepper.
- Place a bed of onions, stock cube and white wine in the bottom of a roasting pan and place the chicken on top. Cover, seal with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for a further 1 hour.
