Jacques Pépin, executive culinary director and master chef at Oceania Cruises has put together his mouthwatering roast chicken recipe to make at home…
It’s official – the pandemic has made culinary wizards of us all. According to research commissioned by Tesco, a quarter of British households are spending increased time cooking together and 33% said mealtimes have become more of an occasion. The study of 2000 adults also found that the classic dishes – roast chicken, casseroles and spaghetti Bolognese – are the favourites to make from scratch.
We have been asking some of our favourite chefs from around the world to share their signature recipes and we will be sharing them with you over the coming weeks.
Recipe (serves 6):
Seasonal blend:
- 2 bay leaves, minced
- 2 tablespoons each dried rosemary, thyme, sage and sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground ginger
- ¾ teaspoon ground mace
- ½ teaspoon ground white pepper
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
Chicken
- 50g butter, melted
- 1 (4- to 6-pound) chicken
- Fleur de sel or Maldon salt, for finishing
Method
In a small bowl, combine all ingredients and mix well. Store unused seasoning blend in a sealed sterilized jar for up to 3 months. Preheat the oven to 400°F/204°C. In a small bowl, combine the butter and 2 heaping tablespoons of the seasoning blend and brush the spiced butter generously over the chicken. Place the chicken on a roasting rack, breast side up. Roast the chicken, brushing every 15 minutes with spiced butter, until the meatiest part reaches an internal temperature of 160°F/71°C, about 15 minutes per pound. Remove from the oven and let rest for 15 minutes. Carve the chicken and finish the pieces with salt.
Bon Appétit!
