Roasted Loué Chicken with rosemary
| 1 Loué Chicken 1.5 kg |
| 8-10 sprigs Rosemary |
| 1-2 tbsp Olive oil |
| Salt, pepper |
| 2 tbsp Honey |
Sweet and sour blackcurrant sauce |
| 10 g fresh Ginger (finely chopped) |
| 200 ml Port |
| 20 ml Balsamic vinegar |
| 250 g Blackcurrants |
| 2 tsp Cornflour |
| 200 ml Chicken stock |
| 1-2 tsp Sugar |
Preheat the oven to 230ºC/450ºF/Gas 8. Rinse the chicken inside and outside under cold running water. Pat dry with kitchen paper and allow the chicken to come to room temperature. Stuff half of the rosemary into the chicken and brush the chicken with oil all over. Season with salt and pepper. Place the chicken into a roasting tin and place in the centre of the oven and cook for 15 minutes. Then turn the oven down to 180°C/360ºF/Gas 4 and cook for a further 45-60 minutes.
Meanwhile chop the remaining rosemary and mix with honey, drizzle over the chicken for the last 10 minutes of cooking time. Before serving switch off the oven and allow the chicken to rest for 10 minutes in the oven with the door slightly ajar, or in a warm place.
For the blackcurrant sauce place all ingredients in a pan. Bring slowly to the boil, stir continually. Reduce to a smooth consistency.
Alternatives: Chicken Supremes, Guinea Fowl Supremes, Chicken legs
– Please note the cooking time for alternative suggestions vary.
Serve with noodles.
