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Posts Tagged ‘deglaze’

I was later to the market than usual on Saturday and my favorite chicken stall had sold out of medium sized birds. There remained very large ones to feed a family or these neat little numbers she called coquelets. 

coquelet is a small chicken, aka a poussin–(though I read that an American poussin is larger*).

The one I bought on Saturday morning weighed two pounds, perfect for the recipe I remembered in Diana Henry’s lovely and unusual book Crazy Water and Pickled Lemons.

A simple marinade and a quick roast made this an agreeable and easy supper for the two of us–a treat in fact, with the oranges and lemon/lime twist in the marinade.

for 2

*1 small chickencoquelet-poussin–(if you can’t find a small chicken, a larger one could be spatchcocked to cut the cooking time)

2 oranges–quartered and then each quarter, halved

1 sweet potato--sliced in rounds (optional)

the marinade:

juice of 2 oranges + the rind of one**

juice of a lemon or lime + the rind

2 tblsps balsamic vinegar

2 garlic cloves–peeled and crushed

2 tblsps olive oil

2 tblsps dried oregano

a few thyme sprigs

salt and pepper

Mix the marinade ingredients together in a bowl.

Put in the chicken, breast side down and let it rest in the mixture, for 3 or 4 hours in our case–overnight if you can.

set the oven to 180C/350F

  • Put the chicken in a roasting tin surrounded snugly by the orange pieces and sweet potato slices (if using).
  • Pour a little of the marinade over the chicken.
  • Roast in the oven for an hour or more–depending on the size of the chicken.
  • Baste with the marinade two or three times.
  • Let the chicken rest a little, keeping it warm under a sheet of foil.
  • Halve the bird from front to back, along the breast bone and the back bone–best done with kitchen sheers.
  • Remove the orange slices and the sweet potato slices to a warm dish.
  • Deglaze the pan with a couple of tablespoons of water, scraping off the sticky bits to dissolve them in the liquid.
  • Heat the gravy through gently, while stirring.
  • Pour over the plated half-a-chicken and sweet potatoes.

**(Meredith wasn’t sure what the rind is and how it differs from the pith.  Same thing but the first is solid and obtained by carefully running a knife under the skin/rind, lifting it from the orange with as little of the white as you can. The second (pith) is scraped from the orange with a scraper/pither or a  call- it- what-you-willer!)

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