Equipment
* optional
Ingredients
Main
- 910 g chicken
- 41 g unsalted butter, room temperature
- 5 g salt, to taste
- 2 g black pepper, freshly ground
Sauce
- 240 ml water
- 120 ml heavy cream
- 60 ml dijon mustard
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Coat the exterior of the chicken with butter and season the cavity and skin with salt and pepper.
Tie the chicken legs and wings close to the body with kitchen twine and place it on its side in a shallow roasting pan.
Roast the chicken for 20 minutes at 200°C (400°F).
Flip the chicken onto its other side and baste with the juices from the pan.
Roast for 20 more minutes at 200°C (400°F), continuing to baste frequently.
Turn the chicken onto its back and roast for a final 20 minutes, or until the internal temperature reaches 74°C (165°F) and juices run clear.
Remove the chicken from the pan and let it rest while preparing the sauce.
Discard excess fat from the roasting pan, then add water and scrape the bottom to release browned bits.
Transfer the liquid to a saucepan and simmer until the volume is reduced by half.
Whisk in the heavy cream and bring the mixture to a brief simmer.
Incorporate the mustard and stir for 30 seconds until heated through, avoiding a boil.
Carve the roasted chicken and serve immediately with the warm mustard sauce.
Chef's Notes
- For an even crispier skin, pat the chicken thoroughly dry with paper towels before applying butter. You can also let the chicken air-dry in the refrigerator, uncovered, for a few hours before roasting.
- Don't overcrowd the roasting pan. Ensure there's enough space around the chicken for hot air to circulate, promoting even browning.
- When making the sauce, be careful not to boil it after adding the cream and mustard, as this can cause the sauce to separate or curdle.
- Taste and adjust the seasoning of both the chicken and the sauce before serving. A final pinch of salt and a grind of pepper can make a big difference.
- For a richer sauce, you can deglaze the pan with a splash of white wine or vermouth before adding the water.
Storage
Refrigerator: 3 days — Store sauce and chicken in separate airtight containers.
Freezer: 2 months — Freeze chicken only; cream sauce may separate upon thawing.
Reheating: Reheat chicken in a 150°C (300°F) oven until warm; warm sauce gently on the stovetop.
