Fir Honey Roast Chicken

 
Poulet au four, parfait pour la saison hivernale et les repas à partager.

Recipe : Chloé Ostiguy

 
 

Ingredients

  • 1 chicken

Marinade 

  • 1 teaspoon salt

  • 1⁄2 teaspoon Fir honey

  • 1⁄2 teaspoon sugar

  • 2 tablespoons pepper

  • 4 bay leaves

  • 3 l (12 cups) water

  • 1⁄2 apple

  • few fir tree branches

 Broth vegetables

  • 6 garlic cloves

  • 1 large ginger root

  • 1 small parsnip

  • 1 onion

 

Preparation

In a seal pot, mix all the ingredients for the marinade, the chicken aside. Add the chicken and cover the pot. Refrigerate for 24 hours.

Preheat the oven to 400°F.

Cut the vegetables for the broth in large pieces. In a deep baking tray, blend all vegetables with a bit of oil. Place the chicken on the vegetables in the tray. Poor some marinade in order to cover the bottom of the tray.

Put in the oven and reduce the heat to 325 °F. Baste every 30 minutes. Bake for 2 hours.

Optional: Once cooked, put aside the chicken. Poor and blend what is left in the pan in a high-speed mixer. Serve as purée with the chicken.