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Roasted BBQ chicken with red wine jus

Roasted BBQ chicken with red wine jus recipe

Roasted BBQ chicken is a great dish to prepare for a long Sunday lunch. Beautifully roasted and crisp-skinned, this roasted chicken is basted in a sweet and smoky bbq sauce. There is a wonderful homeliness and comfort to this dish but sitting alongside it is a rich and decadent red wine jus that elevates a warming, hearty classic chicken roast to another level.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Brine time + resting time 4 hours 45 minutes
Course Dinner, Lazy Lunch
Cuisine American, British, French
Servings 6 people

Ingredients
  

For the BBQ chicken roast

  • 1 large whole chicken (1.6k)
  • 3 tablespoon of BBQ sauce
  • 2 teaspoon of mixed dried herbs

For the brine (optional)

  • Water to cover the chicken in a large pot
  • 70 g or ½ a cup of sea salt flakes
  • 2 tablespoon of sugar
  • 2 tablespoon of red wine vinegar
  • 1 Bay leaf

For the red wine jus

  • 1 large shallot, chopped
  • 1 teaspoon of redcurrant jelly
  • 1 teaspoon of BBQ sauce
  • 15 g of butter
  • 400 ml of red wine
  • 400 ml of beef stock

Instructions
 

How to prepare and cook BBQ chicken

  • To brine the chicken, place the whole chicken in a large pot and cover with water. Add the salt, sugar, vinegar and bay leaf and bring to the boil. Simmer on a lower heat for 15 minutes then put a lid on the pot and turn the heat off and leave for up to 4 hours.
  • Take the chicken out of the pot and discard the liquid. Brush over the bbq sauce and dust with the dried herbs.
  • Place the chicken in a preheated oven at 200°C/392°F and cook for 1 hour 20 minutes until crisp and the juices run clear. Reserve ⅓ of a cup of the juices with the BBQ sauce.

How to make the red wine jus

  • For the sauce add the chopped shallot to a frying pan with a little olive oil and fry for 3-4 minutes.
  • Add the redcurrant jelly and teaspoon of BBQ sauce and stir through to melt. Add the butter and melt through. Caramelise the vegetables for a few minutes until golden.
  • Add the wine and reduce by half by gently boiling/simmering the wine for about 10 minutes.
  • Add the stock and simmer for 25 to 35 minutes until you have a syrupy consistency. Add ⅓ cup of the chicken juice, bring to the boil to thicken once more.
    How to make red wine jus

Accompaniments

  • If you are serving with gratin dauphinoise, cook the layered potatoes in cream and cheese in the oven for 1 hour 10 minutes at 200°C/392°F.
    To serve with vegetables, roast the vegetables for 45 minutes of the cooking time.

Rest the chicken before serving

  • Remove the chicken from the oven and rest for 30 minutes until ready to serve.

Notes

For the gratin dauphinoise, we have a full-proof method that sees the potatoes cook for the perfect bite whilst melding into one thick slab that somehow manages to retain the layers of creaminess then potato.
We use a layering method rather than cooking the potato slices in cream and pouring them out into a baking dish. One of our tricks is to not slice the potatoes too thinly, 3-4mm.