All of our recipes are made to make you “cook”, connect to your food and learn how to look at recipes as a guide line and inspiration. These recipes are also meant to be relatively quick and simple to make, using few but great quality ingredients. - Rei Peraza, Panzur Restaurant - Tivoli
Chicken: Fully thaw chicken. Don’t wash your chicken, just pat it dry. Spread the herb butter in between the flesh and skin, gently so as not the rip the skin. Split a head of garlic, a few slices of lemon and a handful of thyme sprigs into the cavity.
Herb Butter:
- butter
- thyme, minced
- sage, minced
- shallot, onion or scallion, finely minced
- garlic finely minced
- lemon peel, micro planed or finely grated
- salt/black pepper
Combine all ingredients and mix together with your clean hand, food processor, a bowl etc…
Sauce:
- Cut bacon into lardons, render slowly. Once crisp remove bacon.
- onions, sliced very thin, add to rendered bacon fat
- mushrooms, sliced add to rendered bacon fat
- thyme, just leaves
once onion and mushrooms have cooked down add thyme, chicken stock (homemade or store bought)
cook down until it has thickened slightly, season and keep warm.
Roasting chicken:
Pre heat oven, 350 degrees. Liberally season chicken and place breast side up on a roasting rack. Cook uncovered for approximately 1.25 hours. Allow to rest for 25-30 minutes before slicing. Juices from thigh should run clear.