Christmas Roast Chicken

Last Christmas, I hosted a Christmas dinner party for friends and the menu was roast chicken with risotto and mushrooms, and simple cookies for dessert. I was a nervous wreck about making the chicken, but with the help of a friend it came out so delicious. It was a perfect match with the risotto  The meal was a huge success with my friends. I was so happy with the review, I decided to make this meal a Christmas tradition.

Here’s how I make the chicken. A day before roasting it, I seasoned it and let it marinate in a zipper bag in the refrigerator. The next day, just before roasting it, I stuffed it with chopped onions and leeks and put it in the oven for an hour and a half at 350F.

Ingredients for the seasoning 

Sea salt
Freshly ground black pepper
Whole Cumin
Whole Coriander
Cloves
A teaspoon of curry powder

Method

Add cumin and coriander to a porter and light beat with the mortar. Be careful we do not want to a powder mixture. Mix it with the reminding ingredients and rub it on the outside if the chicken.

Ingredients for stuffing

1 Onion
1 Leek
Rosemary bunch
Thyme bunch

Method

Chop the onion and leeks and stuff the chicken with it. You can place a stick of the rosemary and thyme inside the chicken or at the tail end. Place in the oven at 400F for an hour and a half until.

For the risotto, I followed this recipe from Michel Roux (without the truffle). So easy and delicious.