Savoury recipe - 2-cook roast chicken
Here's a perfect dish for Sunday lunch! The chicken is first poached, then roasted: twice cooked, twice the flavor.
Use a 22x22cm square tin for a fluffy focaccia.
Serve with a nice green salad or baked potato for those with a sweet tooth.
The white stock obtained from poaching the chicken can be reheated the next day with the remaining chicken on the carcass and some pasta such as cornettes.
- Chef Julian
| Portions | Preparation time |
| 4 | 1h20 |
Ingredients
| 320g | Water |
| 5 + 3 tablespoons | olive oil |
| 500g | Flour |
| 10g | Salt |
| 14g | Fresh yeast |
| - | Fresh herbs of your choice |
| 1 | Whole chicken |
| 1 | Onion |
| 1 | Leek |
| 1 | Carrot |
| 2 | ClovesGarlic |
| 1 tbsp | Provençal herbs |
| 1 tbsp | Gros Salt |
Instructions
Step 1/4
In the bowl of a food processor with the hook, combine the water, 80g olive oil and flour. for about 5 minutes, until the dough is smooth.
Add the Salt on one side, the yeast on the other, and knead for a further 5 minutes. Leave to rest for 15 minutes.
Step 2/4
Add the remaining 30g of olive oil and continue kneading at low speed, then increase the speed a little until the dough is smooth and sticky.
Place the dough in an oiled mold, cover with oiled cling film and leave to rise for 1h30 to 2h00 in a warm place. The dough should double in height.
Step 3/4
Meanwhile, peel theOnion, leeks, carrots and cloves.Garlic. Coarsely chop them and place in a large pot.
Add the chicken, the large Salt, olive oil, herbes de Provence and cover with water.
Cover and cook on a low simmer for 25 minutes.
Once cooked, drain the chicken and reserve the stock.
Step 4/4
Preheat oven to 180°C.
Place the pre-salted, peppered and spiced chicken in the center of the focaccia.
Sprinkle with fresh herbs and bake for 30 minutes.
And there you go, telling us all about it!
Enjoy!
