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Adobo Marinated Roast Chicken with Pan Gravy

Author
JWU College of Culinary Arts

Recipe ID
C01137

Ingredients
US standard
Chicken, whole
1, 2½ pounds
For the Marinade
Salt, kosher
1 tablespoon
Black pepper, ground
1 tablespoon
Onion powder
1 tablespoon
Garlic powder
1 tablespoon
Oregano, dried
1 teaspoon
Red wine vinegar
¼ cup
Olive oil
½ cup
For roasting
Garlic, cut in ½ horizontally
1 head
Thyme, fresh
2 sprigs
Parsley, fresh
2 sprigs
Bay leaf
1 each
Yellow onion, peeled, 2-inch mirepoix
12 ounces
Carrots, peeled, 2-inch mirepoix
6 ounces
Celery, 2-inch mirepoix
6 ounces
For Pan Gravy
All-purpose flour
3 tablespoons
White wine, dry
¼ cup
2 cups
Preparation
  1. Gather all the ingredients and equipment.
  2. For roasting, preheat oven to 400°F.
  3. Remove chicken from marinade. Trim chicken of excess fat and wish bone.
  4. Fill main cavity of chicken with fresh herb sprigs, garlic and bay leaf. Place chicken on top of rack over mirepoix in roasting pan.
  5. Place chicken in the oven and roast for 15 minutes until brown. Reduce heat to 350°F and continue to roast and rotate as needed until the chicken registers at least 170°F in the thickest part of the thigh.
  6. Remove from the pan and lightly tent with foil, and allow resting for 10 minutes before carving.
  7. For the sauce, discard excess fat, leaving approximately 3 tablespoons in the pan.
  8. Singer with flour and cook for a couple of minutes over medium heat to cook roux.
  9. Add wine to deglaze; bring to simmer and reduce scraping up browned bits, reduce the wine to "Au Sec". Whisk in the fond blanc and bring to a simmer until desired viscosity.
  10. Season with salt and pepper, if needed. Strain. Depouillage carefully.
  11. Carve chicken and serve with sauce.