• 6servings
  • 13minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B9, C, D, E, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the chicken:

  2. 1 (5kg) chicken

  3. 1 knob butter

  4. 1 tablespoon softened butter

  5. salt and pepper to taste

  6. 1 onion, studded with cloves

  7. For the sauce:

  8. 250g blanched almonds

  9. 250ml chicken stock

  10. 2 slices white bread, crusts removed

  11. 1 pinch ground cinnamon

  12. 60g caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220 C / Gas 7.

  2. Make an incision into the skin of the chicken. Place 1 knob butter under the skin with a knife. Smear remaining butter all over the chicken. Season with salt and pepper.

  3. Place the clove-studded onion into the cavity of the chicken and transfer to a rack over a roasting tin. Add 1 tablespoon water to the tin and roast for 20 minutes.

  4. Reduce oven heat to 180 C / Gas 4. Cover the chicken and bake for at least 3 hours, basting regularly. An instant-read thermometer should read 75 C when inserted to the thickest part of the chicken.

  5. Meanwhile make the sauce. In a food processor, grind the almonds with 1 tablespoon stock to make a thin paste. Add bread and cinnamon. Place into a saucepan and heat. Stir in the sugar and reduce until thick. Strain the sauce before serving.


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