Long-Baked Whole Oven Chicken with Cream Sauce - Långbakad hel kyckling i ugn med gräddsås

LONG-BAKED WHOLE OVEN CHICKEN

WITH CREAM SAUCE

Långbakad hel kyckling i ugn med gräddsås

Serves 4

1 whole chicken, approx 2,6 lbs

2 tablespoons soft butter

1 teaspoon salt

some pepper

2 tablespoons mixed French herbs

5 garlic cloves

5 red small onions or other small onions

5 shallots

1.1 lb carrots

1 tablespoon olive oil

Sauce:

1.6 cups pan juice and water

0.4 cup cream

1 teaspoon Chinese soy sauce

1½ tablespoon Maizena type corn starch

+ 3 tablespoons cold liquid, water or cream

salt, pepper, sugar

Mash the butter with salt, pepper and herbs. Rub this all around the chicken, preferably under the skin too. Place it in an oven-proof dish, large enough for the vegetables to be around the chicken too. Peel onions and carrots and cut the carrots in rough pieces. Divide it all around the chicken, drizzle with oil and mix with salt and pepper.

Cook in the middle of the oven at 437F until nicely colored on the surface, about 25 minutes. Baste now and then and lower the heat to 302F. Move the pan to the lower part of the oven and continue cooking for 1½ to 2 hours until done. Baste occasionally and make sure it's really done.

Sauce:

Remove the chicken and gently strain the pan juices into a measuring can. Fill up with water until you have 1.6 cups and pour it in a saucepan. Put the chicken back in the pan and cover with aluminum foil while finishing the sauce.

Add cream and soy sauce to the saucepan and bring to a boil. Thicken the sauce with corn starch stirred with some cold water and simmered for a few minutes. Flavor to taste with salt, pepper and sugar.

Serving:

Pre-cook the broccoli florets and drain. Place them around the chicken in the pan. Decorate with thyme sprigs. Serve the chicken with vegetables, sauce and boiled potatoes.

Enjoy!

Bella