bohemianwanderer – This succulent roast chicken crown recipe begins with a flavorful brine that infuses the meat with moisture and seasoning. To make the brine, combine 100g of sea salt, lemon peel, smashed garlic, fresh thyme, and black peppercorns in a large saucepan. Add a liter of water and bring the mixture to a boil. Whisk until the salt dissolves completely. Remove the brine from heat and allow it to cool completely.
Once the brine has cooled, submerge the chicken crown in it, ensuring that the chicken is fully covered. Let the chicken steep in the brine for 1.5 hours, allowing the flavors to penetrate the meat.
While the chicken is soaking, prepare the herb butter stuffing. In a large bowl, whisk 115g of butter until it becomes light and fluffy. Once the butter is aerated, fold in 25g of mixed soft herbs (such as tarragon, chives, and chervil), 10g of smoked salt, 10g of roasted garlic paste, and 100g of brioche or panko breadcrumbs. Add the juice and zest of one lemon to taste. Season the herb butter mixture with additional salt if needed and transfer it to a piping bag for easy stuffing.
Roasting the Chicken and Making the Diane Sauce
Once the chicken has finished soaking in the brine, remove it from the liquid and pat it dry with paper towels. Loosen the skin over the chicken breasts and pipe the prepared herb butter underneath the skin. If you’re not cooking the chicken right away, cover it and refrigerate it until you’re ready. Make sure to remove it from the fridge an hour before cooking, so it reaches room temperature.
Preheat your oven to 120°C (100°C fan)/260°F/gas ½. Place the chicken on a rack set inside a baking tray and roast it for 1 hour and 10 minutes, or until it reaches an internal temperature of 58°C (136°F). Once done, remove the chicken from the oven and cover it loosely with foil. Let it rest for 10-15 minutes.
While the chicken is resting, prepare the Diane sauce. Heat 30g of olive oil in a pan over medium heat. Add 120g of finely diced white onion and cook for 1-2 minutes, until softened. Add 150g of mixed mushrooms (shiitake, oyster, button, or wild mushrooms) and 1 grated garlic clove, then cook for an additional 2 minutes. Pour in 80ml of brandy and turn the heat up to high, allowing the liquid to bubble and reduce. Once the brandy has thickened and coated the mushrooms, stir in 1 tsp each of wholegrain, Dijon, and English mustard.
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Next, pour in 150ml of good-quality dark chicken stock and bring the sauce to a boil. Take the pan off the heat and stir in 30g of crème fraîche and 2 teaspoons of finely chopped parsley. Keep the sauce warm while you finish the chicken.
Increase the oven temperature to 240°C (220°C fan)/475°F/gas 9. After the chicken has rested, return it to the hot oven for an additional 8 minutes, until the skin becomes golden and crisp. Serve the roast chicken with the creamy Diane sauce and enjoy the rich flavors of this decadent meal.
