Gradual Roast Fragrant Hen by Hanna Geller of Constructing Feasts – Crane Cookware

Fri, Dec 04, 20

“There’s something in regards to the winter months that provides us permission for gradual cooking. In contrast to a lot of my recipes, this hen cooks at low warmth for 3 hours, leaving loads of time for pottering round and produces succulent, falling off the bone warmly spiced hen as a prize on the finish. This hen is scrumptious both served shredded again into the cooking sauce, or extra delicately carved on a serving plate.” 

Hanna Geller of Constructing Feasts

  • 4 banana shallots or 2 medium yellow onions
  • 1 head of garlic, cloves separated however unpeeled
  • 1 tsp floor cinnamon
  • 1 tsp floor coriander
  • 1/2 tsp floor ginger
  • 1/2 tsp chili flakes salt and pepper
  • 1 tbsp olive oil, divided
  • 1 pink chili
  • 2 star anise
  • 2 recent bay leaves
  • 1 tsp soy sauce
  • 180ml – 250ml water


An hour earlier than you need to cook dinner the hen, take away it from the fridge to carry it to room temperature. Preheat your oven to 160C.

Mix the cinnamon, coriander, ginger and chili flakes collectively in a small bowl and add the salt and pepper. Rub the spice combination all around the dried hen and permit to sit down when you begin the remainder of the dish.

Drizzle over 1/2 tbsp olive oil and rub all the things into the pores and skin yet another time. Peel and slice the shallots into rounds. In case you are utilizing onions, halve by way of the basis, peel and slice into skinny half moons.

Place a heavy bottomed casserole onto a medium warmth, overlaying the underside with the remaining 1/2tbsp olive oil. Add the sliced shallots or onions, garlic, star anise, entire chili, bay leaves and a small pinch of salt to the pan and warmth till the onions are translucent and starting to brown. Take away from the warmth and place the hen breast aspect down. Drizzle over the soy sauce (for color and umami).

Simply earlier than inserting within the oven add sufficient water to return 1/4 means up the aspect of the hen. (The amount right here is imprecise because it is dependent upon the scale of your pan) Cook dinner for 3 hours, turning the hen over after the primary 90 minutes and basting each half-hour thereafter.

Enable to relaxation within the pan for 20 minutes earlier than carving or shredding off the bone and again into the sauce with the onions.

Hanna Geller of Constructing Feasts

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