classic

Instructions

Preheat the oven to 220°C. Melt 25 g butter with 1 dl oil.

Chop the carrot and shallots into pieces. Take 10 g butter and rub it inside the chicken cavity along with 1/4 tsp salt. Use about 15 g butter and massage it into the chicken skin. Scatter the carrot and shallots in an ovenproof dish and place the chicken on top, breast side up.

When the oven is hot, put the chicken in. Now the work begins:

1) Turn the chicken onto its right side after 5 minutes, quickly brush with the oil/butter mixture.

2) Turn the chicken onto its left side after 5 minutes, quickly brush with the oil/butter mixture.

3) Lower the oven temperature to about 180°C.

4) Leave the chicken on its left side, continue brushing every 8-10 minutes.

5) Halfway through the estimated cooking time (about 60 minutes here), lightly salt the chicken and turn it to the opposite side (right side). Continue brushing every 8-10 minutes. If you run out of basting mixture, use the fat from the pan.

6) 15 minutes before the estimated cooking time, turn the chicken breast side up. Continue brushing.

Signs that the chicken is done: fat suddenly spurts from the chicken, the breast skin has lifted slightly from the body, and when you insert a fork into the thickest part of the thigh, the liquid that runs out should be clear. If unsure, remove the chicken and let liquid drain from the cavity - if the liquid is clear and golden, the chicken is done.

Let it rest for 5-10 minutes before carving.

During this time, make a sauce: Strain the fat from the roasting pan, leaving about one tablespoon. Pour over about 3 dl boiling chicken or beef stock to deglaze all the tasty bits from the roasting process. Transfer to a saucepan with the vegetables from roasting, let it boil hard for 5 minutes until reduced by half. Strain to remove the onions and carrot. Whisk in a few pieces of butter, spoon about 1 tsp over the chicken and pour the rest into a gravy boat for serving.