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Recipe Category / Chicken and Turkey

Chicken in a Crust with Butter Sauce

Method

For the dough

  • In a mixer’s bowl, add the water, yeast and sugar. Beat until the yeast dissolves.
  • Add the flour and beat until the flour is completely incorporated in the water.
  • Add the salt and the finely chopped aromatics. Continue to beat until you create a soft, elastic dough.
  • Transfer to a bowl. Cover with a towel and allow to rise for 45 minutes to 1 hour, until it doubles in size.

For the aromatic butter

  • Soften the butter at room temperature, in a bowl. When it reaches room temperature, add the aromatics, garlic, salt and pepper. Mix with a spoon. Set aside until needed.

For the butter sauce

  • In a pan, add the bouillon cube and water. Mix until it dissolves. Heat the mixture.
  • Dissolve the cornstarch in 2 tablespoons cold water. Add to the bouillon-water mixture.
  • Bring to a boil and simmer until it thickens. Then add salt, pepper and the mustard, a little at a time. Since each type of mustard differs in taste and intensity, be careful with the amount of mustard you use. Finally, add the butter and stir to combine and create a velvety sauce.

For the chicken

  • Preheat oven to 220* C (428* F) Fan.
  • Beginning from the neck, carefully lift the skin off of the chicken to separate the meat form the skin. Use your fingers to slowly work your way as far down along the chicken as possible. Rub the aromatic butter under the skin, onto the meat. If any mixture is left over, rub over the skin. Generously season with salt and pepper.
  • Tie the chicken legs together with some kitchen twine. If necessary, tie the wings together behind the chickens back.
  • Roast for 10 minutes, until golden. Remove from oven and allow to cool.
  • Lower oven temperature to 180* C (350* F) Fan.
  • Use a rolling pin to roll out dough on a lightly floured working surface. We need to create a circle of dough, 3 mm thick.
  • Place the chicken over the dough with the breast side down. Wrap the chicken in the dough. Brush the edges of the dough with some water to seal securely.
  • Transfer chicken, breast side up, to a baking pan lined with parchment paper. If there is any left-over dough, create a flower and decorate dough. Brush some egg wash all over dough. This will add an extra golden color when baking.
  • Bake for 1 ½ hours.
  • Remove from oven. It is best if you allow it to rest for 15 minutes before cutting.
  • Use a sharp knife to cut the edges of the crust, to release the chicken. Be careful not to cut into the chicken. Upon breaking open the crust, the aromas will spread around the table.
  • Cut chicken into portions. Serve chicken with pieces of crust and butter sauce.
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Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
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Nutritional
Chart

Nutrition information per 100 gr.

178
Calories (kcal)
9 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

7.0
Total Fat (g)
10 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

4.2
Saturated Fat (g)
21 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

13.8
Total Carbs (g)
5 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.33
Sugars (g)
0 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

14.6
Protein (g)
29 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.73
Fibre (g)
3 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.55
Sodium (g)
9 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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