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Recipe Detail Page
Cider & Maple-Glazed Chantecler Chicken with Roasted Leeks, Sweet & Baby Potatoes & Mushrooms
Autumn 2013
Rich and earthy mushrooms, sweet maple and sweet potatoes all complement this full-flavoured heritage breed perfectly. Because it’s a heritage variety, it isn’t as fatty as the commercial birds we’re so familiar with, so it’s necessary to add the butter and it’s very important not to overcook. A clock is not the only way to time a chicken. The bird is done when its juices run clear, not pink, when poked with a knife and the legs feel very loose when wiggled.
Serves 4
½ cup (125 mL) Maple Cider Reduction (recipe follows)
3 tbsp (45 mL) Lemon Thyme Compound Butter (recipe follows)
4 leeks, washed, trimmed, tough green parts discarded
2 large ribs celery, trimmed
1 whole free-run chicken, (4 to 5 lbs/2 to 2.2 kg) heritage if possible
Sea salt and pepper to taste
1½ lbs (750 g) or about 24 baby Yukon Gold potatoes
2 large sweet potatoes, peeled and cut into 3 inch (8 cm) pieces
15 large button or cremini mushrooms, brushed or wiped with damp cloth
1 Preheat oven to 450°F (230°C).
2 Make the Maple Cider Reduction and the Lemon Thyme Compound Butter (see recipes).
3 Trim roots off leeks. Trim and discard the tough green tops, leaving pieces about 8 inches (20 cm) long. Cut each leek in half lengthwise and soak in cold water to release any trapped grit. Set aside to drain.
4 Wash and trim tops and bottoms of the celery. Cut each rib in half crosswise.
5 Grease the bottom of a large roasting pan with about 1 tbsp (15 mL) of the compound butter.
6 Into the bottom of the roasting pan, add the lengths of 3 leeks (reserving 1 leek for the potatoes and mushrooms) and all the celery, in an alternating pattern, creating a “rack” for the chicken to rest on while it roasts. Set the chicken on top of the leek and celery rack.
7 Chop the 1 reserved leek into approximately 4-inch (10-cm) pieces.
8 Smear the chicken all over with about 2 tbsp (30 mL) of the compound butter, season with salt and pepper to taste and drizzle some of the cider reduction over the bird.
9 Into a large bowl, add the potatoes, sweet potatoes, chopped leek and mushrooms. Melt about 1 tbsp (15 mL) of the compound butter and drizzle over the potatoes and mushrooms. Toss to coat, then tumble into the roasting pan and arrange around the chicken.
10 Roast chicken for about 30 minutes, then reduce heat to 350°F (180°C) and continue to roast for about an hour. You will need to remove the chicken from the oven about every 15 to 20 minutes to drizzle a bit more of the reduction over it until it’s all used up.
11 To serve, lift the chicken onto a platter and spoon the potatoes, mushrooms, celery and leeks all around. The pan drippings are fantastically flavourful, sweet and rich. There should be about 1 cup (250 mL) of drippings but, if not, place the roasting pan on the stovetop over medium-low heat and add 1 cup (250 mL) of cider and heat through, scraping the pan bits up. Transfer pan jus to a serving dish or gravy boat.
Serves 4
MAPLE CIDER REDUCTION
In a small saucepan, over medium-high heat, bring 2 cups (500 mL) hard cider to a low boil to reduce by half. Add ¼ cup (60 mL) pure maple syrup, stir, reduce heat to low and simmer until reduced to about ½ cup (125 mL) of liquid. Set aside.
LEMON THYME COMPOUND BUTTER
Into a small bowl, add 3 tbsp (45 mL) room temperature or slightly softened butter, 1 tbsp (15 mL) finely minced fresh thyme, 3 finely minced cloves of garlic, the zest of 1 lemon, ½ tsp (2 mL) salt and pepper to taste and blend with a fork until well combined. Set aside.
