Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 6

Herb-Baked Chicken for Sunday Dinner - A Detailed Recipe.

Ingredients:

• 2 whole chickens (1.4 - 1.6 kg)
• 5 sprigs (about 2 tbsp) rosemary (leaves plucked and finely chopped)
• 10 leaves of finely chopped sage (about 2 tablespoons)
• 3 crushed and finely chopped garlic cloves
• Salt and a pinch of red pepper flakes
• 4 tbsp olive oil, plus more for greasing
• 1 large onion, diced into 1 cm cubes, or 2 small onions
• 1 large or 2 small carrots, peeled and cut into 1 cm cubes
• 3 celery stalks, diced into 1 cm cubes
• 2 bay leaves
• 1 bunch thyme (about 10 sprigs tied together with string)
• 4 cups strong chicken broth
• 1.5 cups dry white wine
• Additional device: cooking string

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, carrot, celery, onions, garlic, white wine, rosemary, sage, red pepper flakes, bay leaf, thyme

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Preparation:

Step 1
• Preheat oven to 230°C.
  
  In a small bowl, combine chopped rosemary, sage, garlic, red pepper flakes, and olive oil. Season generously with salt. Gently insert your fingertips under the chicken skin to loosen it around the breast, creating a pocket. Push the herb paste under the skin of both chickens. Use all of the mixture and try to distribute it evenly.
  
  Drizzle each chicken with olive oil again and massage it into the skin. The idea is to coat it like sunscreen. This will help create a truly crispy, golden-brown skin. Sprinkle each chicken generously with salt. Tie each chicken.
Step 2
• In a baking dish large enough to accommodate both chickens without them touching, place the diced vegetables, bay leaves, and a bunch of thyme. A 9 x 13-inch dish typically works well. Pour 2 cups of chicken broth into the dish and season generously with salt. Place the chicken on top of the vegetables in the baking dish and place in the preheated oven.
Step 3
• Check the chicken after about 15 minutes; the skin should begin to brown beautifully. Reduce the heat to 190°C (375°F) and continue baking. After another 15 minutes, remove the chicken from the oven and flip it over. At this point, check the liquid level in the pan.
  
  If most of the liquid has evaporated, add another 1 cup of broth and return the chicken to the oven. When the chicken is browned on the bottom, after about 15 minutes, remove it from the oven again. Return the chicken to the oven for a final 15 minutes. During this time, the skin should be very brown and crispy. Remove the chicken from the oven and measure the temperature in the crease between the thigh and breast. (When doing this, make sure the thermometer probe doesn't touch the bone, otherwise the reading will be inaccurate.) The temperature should be between 165 and 170°F (71 and 77°C).
  
  When cooking chicken, the general rule is 17 minutes per 450g (1lb). If the thermometer reads below 165°F (71°C), return the chicken to the oven for another 10 minutes and then check the temperature.
  
  Once the chicken reaches the desired temperature, remove it from the pan, place it on a warm plate, and cover loosely with foil. Let it rest for at least 10-15 minutes before slicing.
Step 4
• When you remove the chicken from the pan, skim off any excess fat from the surface of the remaining liquid. The easiest way to do this is to lift one end of the pan and let the fat drip down the other. You may not be able to remove all the fat, but that's a good thing—fat has a positive effect on the flavor! Place the pan on the stovetop, add the wine, bring to a boil over medium heat, and reduce by half. Add the remaining chicken broth and taste. Add salt if needed—it will likely need it.
  
  At this point, you should decide whether to strain the sauce, meaning whether to leave the vegetable pieces in the sauce. Once the sauce reaches the desired consistency and flavor, remove it from the heat and pour it into a serving container.
  
  To carve the chicken: Cut the string. Pull the thighs and legs away from the breast until the femur bone pops out of the socket. This means the chicken is cooked properly. Separate the thighs and drumsticks. Cut the breast from the ribs, feeling for the bone in the center of the rib cage and cutting away the meat. Place the chicken on a serving platter or individual plates with Mashed potatoes and gravy.

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