Herb chicken with celery

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the herbs, dab dry and chop finely, except for something to garnish. Wash chicken, pat dry and rub with salt and pepper inside and out. Place half of the chopped herbs in the abdominal cavity. Fold wings over back and tie legs together. Put 100 millilitres of broth into a roaster and place the chicken with the breast side down. Roast in a preheated oven (electric: 200°C/ gas: level 3) for 1 1/4 hours. In the meantime, wash the potatoes and cook in plenty of boiling water for 20 minutes.

2. 2

   Clean and wash the celery and cut it diagonally into pieces. Put some green aside for garnishing. Peel and quarter the onion. After 30 minutes, turn the chicken and spread the onion and a few pieces of celery around it. Pour in white wine and some stock and continue to fry. Drain the potatoes, rinse with cold water and remove the skin. Quarter potatoes lengthwise. Heat clarified butter in a pan and fry the potatoes for eight minutes until golden brown, season with salt and keep warm. Steam celery in little boiling salted water for eight to ten minutes. Drain the vegetables. Heat the fat in a pot and toss the celery in it. Season to taste with salt and pepper. Spread the remaining herbs on the chicken ten minutes before the end of the frying time.

3. 3

   Heat clarified butter in a pan and fry the potatoes for eight minutes until golden brown, season with salt and keep warm. Steam celery in little boiling salted water for eight to ten minutes. Drain the vegetables. Heat the fat in a pot and toss the celery in it. Season to taste with salt and pepper. Spread the remaining herbs on the chicken ten minutes before the end of the frying time. Remove the chicken and pour the frying stock through a sieve. Dissolve and add the roast stock with the remaining broth. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt and pepper. Arrange chicken, vegetables and potatoes on a plate. Serve garnished with herbs and celery leaves. Serve with sauce extra

4. 4

   Remove the chicken and pour the frying stock through a sieve. Dissolve and add the roast stock with the remaining broth. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt and pepper. Arrange chicken, vegetables and potatoes on a plate. Serve garnished with herbs and celery leaves. Serve with sauce extra

Nutrition Facts

KCAL
610 kcal

CARBS
27 g

FATS
31 g

PROTEINS
49 g