Roast chicken with Paris mash

Nothing beats a roast chicken. Combined with creamy mashed potato and chicken jus, this little taste of France will be a family favourite for generations to come.

• serves

  4

• prep

  20 minutes

• cook

  1:25 hour

• difficulty

  Easy

Stream free On Demand

Episode 10

episode • Guillaume's Paris • 

travel • 

25m

G

episode • Guillaume's Paris • 

travel • 

25m

G

Ingredients

• 1 x 1.8 kg whole free-range chicken
• 180 g unsalted butter, softened
• sea salt and freshly ground white pepper
• 1 small bunch thyme
• 1 head garlic, cut in half
• 5 bay leaves
• 200 ml chicken jus
• 1 tbsp roughly chopped flat-leaf parsley

Paris mash

• 1 kg small désirée potatoes
• 200 ml milk
• 200 g cold unsalted butter, dicedFine sea salt

Resting time: 15 minutes

Instructions

1. To make the mash, place the unpeeled potatoes in a large saucepan and cover with cold water and season with salt. Bring to the boil, then reduce the heat and simmer for 40- 50 minutes, or until tender. The potatoes are ready when they are easily pierced with a sharp knife. Drain.
2. Meanwhile, roast the chicken. Pre-heat the oven to 200°C. Rub the butter all over the chicken and sprinkle with sea salt and white pepper. Fill the cavity with half of the thyme, garlic and three bay leaves. Place the remaining herbs on the base of a roasting tray and place the chicken on top. Roast the chicken for 55 minutes to 1 hour, or until golden and cooked through. Remove the chicken from the oven and allow to rest in a warm place for 15 minutes before carving.
3. When the potatoes are cooked, peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the potatoes through a mouli or potato ricer. Place into a saucepan, using a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch).
4. In a small saucepan, bring the milk to the boil, then reduce to a simmer. Place the mashed potato over low heat and add 50 ml of milk. Stir until combined. Pass the potato purée through a drum sieve.
5. Return potato purée to the saucepan. Add the butter and beat with the spoon, add the remaining milk and continue to beat. Season with salt to taste. Set aside.
6. Carve the chicken. In a small saucepan, bring the chicken jus to the boil. Serve some of the breast and the leg with the Paris mash and spoon over the jus. Sprinkle with parsley.

 

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 10

episode • Guillaume's Paris • 

travel • 

25m

G

episode • Guillaume's Paris • 

travel • 

25m

G