Upside Down
Chef: Carl Heinrich
Prep time: 15 min Cook time: 1hr 10 min
Ingredients:
1 3 lb roasting chicken, neck and giblets reserved
1 tsp Kosher salt
1 tsp freshly ground black pepper
3 tbsp fresh rosemary, roughly chopped
3 cloves garlic
2 medium carrots, coarsely chopped
2 shallots, peeled, and cut in half
2 tbsp flour
1 cup chicken stock
1/4 cup sherry
3 sprigs thyme
Directions:
1. Preheat the oven to 400°F. Sprinkle the chicken evenly with salt and pepper on the inside and out, rubbing it into skin. Place the rosemary, garlic, carrots, shallot, neck and giblets in a bowl, toss with oil and lay in a roasting pan. Place the chicken breast down on parchment in the roasting pan. Roast for 20 minutes.
2.Turn the bird breast side up and roast for another 35 to 40 minutes, until the skin is brown and crisp. An instant read thermometer inserted in the breast should read 165°F.
3. Pour the pan juices into a small measuring cup, leaving the carrots and shallots behind. Add some fat back to the pan then add the flour and cook until brown. Pour the juices back into the roasting pan set over moderate heat. Add the stock, sherry and thyme. Simmer for 5 minutes. Strain the sauce into a small bowl, discarding the neck and giblets. Adjust seasoning to taste and serve.