Roast Chicken 3

For this week's IHCC theme, we have to cook a Jacques Pepin's dish that I would make as the Dish of the Day... for me, nothing is more special than a deliciously cooked roast chicken.  So for this weekend, I made this deliciously simple roast chicken recipe I found ( yes it's in a men's magazine, I found the recipe when I googled for one).  What is very interesting is that there is no extra fat used, he used the fat that was found in the thigh of the chicken and heated it so that the fat melted. You can't make a roast chicken more simpler than this.
Recipe : Roast Chicken recipe from Jacques Pepin's Ultimate Roast Chicken recipe.

1300g whole chicken, skin and all
salt
a generous helping of pepper
For the sauce: 1 cup water, salt and pepper

Remove the fat found under the skin of the thigh.  Chop it up and add to a hot roasting pan or oven-proof, large frying pan.

Preheat oven to gas mark 5  about 200- 220 degrees C.

Pat the chicken dry . Remove the wishbone of you like. Season the chicken with salt and pepper, inside and outside.

Once the fat starts to release the oils add the chicken, one side of it. Sear one side and then turn it to the other side. Sear another 5 minutes on that side. Pop in the oven.

Change the position of the chicken every 15 minutes, and finally on its back to finish off.  After 45  minutes, check for doneness by slicing through the thickest part, that is thigh and drumstick. If the juices run clear, meaning no blood, then its done. Baste in a little fat and remove.

Place on chopping board cover loosely with foil and let it rest 10- 20 minutes.

To make the sauce, remove the fat in the pan that was used for roasting into a bowl. Place the pan on the stovetop and heat till the fat stops splattering. Then add water and swirl it around, rubbing a wooden spoon to remove any bits and pieces at the bottom. Simmer till slightly reduced. taste add salt and pepper if needed and a teaspoon of the fat removed.  Switch off.

Carve the chicken and serve drizzled with the sauce.

Serving this up at this week's IHCC event ,Le Plat du Jour.....