Roasted Chicken by Master Chef, Jacques Pépin: Oceania Cruises
Recipe (seasoning blend):
- Two bay leaves, minced
- Two tablespoons each dried rosemary, thyme, sage and sweet paprika
- One teaspoon dried oregano
- One teaspoon ground ginger
- ¾ teaspoon ground mace
- ½ teaspoon ground white pepper
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
Recipe (chicken):
- 55g butter, melted
- 1 (4- to 6-pound) chicken or chicken cuts (230kg)
- Fleur de sel or Maldon salt, for finishing
(Serves 6)
Method:
In a small bowl, combine all ingredients and mix well. Store unused seasoning blend in a sealed sterilized jar for up to 3 months.
Preheat the oven to 400°F/204°C. In a small bowl, combine the butter and two heaping tablespoons of the seasoning blend and brush the spiced butter generously over the chicken.
Place the chicken on a roasting rack, breast side up. Roast the chicken, brushing every 15 minutes with spiced butter, until the meatiest part reaches an internal temperature of 160°F/71°C, about 15 minutes per pound.
Remove from the oven and let rest 15 minutes. Carve the chicken and finish the pieces with salt.
About the chef:
As Oceania Cruises’ Executive Culinary Director since 2003, Master Chef Jacques Pépin has long inspired the award-winning culinary programme, which is renowned for The Finest Cuisine at Sea. In close collaboration with Oceania Cruises’ Executive Culinary Director, Master Chef Jacques Pépin, Chef Kelly ensures that the first hands-on cooking school at sea balances enrichment and culinary technique with the joy of learning about the world through food and wine.
More information can be found here.
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