Chicken and Mash by @owen.han

2h

4 servings

🍗

2 kg

Whole chicken

🧂

10 g

Kosher salt

⚫

2 g

Black pepper

🫗

15 ml

Neutral oil

🥔

1.3 kg

Potatoes

🧈

180 g + 8 tbsp

Butter

🥛

210 ml

Milk

🍗

480 ml

Chicken carcass

🥕

70 g

Carrot

🧅

150 g

Onion

🥬

40 g

Celery stalk

💧

1.4 l

Water

🌾

24 g

All-purpose flour

🍲

480 ml

Chicken stock

🥛

120 ml

Heavy cream

🌼

15 ml

Dijon mustard

🌼

15 ml

Whole-grain mustard

🌿

Fresh herbs

  1. Step
    • whole chicken

    Break down the whole chicken into portions, keeping the breast skin on.

  2. Season
    • whole chicken
    • kosher salt

    Season the chicken generously with kosher salt and black pepper.

  3. Refrigerate
    • whole chicken

    Refrigerate the seasoned chicken uncovered for at least 60 minutes or overnight.

  4. Add
    • carrot
    • onion
    • celery

    Add chicken bones, carrot, onion, celery, and water to the large pot if making homemade stock.

  5. Simmer
    • water

    Simmer the stock for 45 to 90 minutes, then strain it.

  6. Heat

    Heat the oven to 400°F (205°C).

  7. Pierce
    • Yukon Gold potatoes

    Pierce the Yukon Gold potatoes all over with a knife.

  8. Bake
    • Yukon Gold potatoes

    Bake the potatoes directly on the oven rack for 60 to 75 minutes until fully tender.

  9. Peel
    • Yukon Gold potatoes

    Peel the hot baked potatoes and pass them through the potato ricer.

  10. Fold
    • Yukon Gold potatoes
    • butter

    Fold 6 tablespoons of butter into the riced potatoes.

  11. Stir
    • whole milk
    • kosher salt

    Stir in warmed whole milk, kosher salt, and black pepper until the mash is smooth.

  12. Heat
    • neutral oil

    Heat the oven-safe skillet over medium heat with neutral oil.

  13. Place
    • whole chicken

    Place the chicken skin-side down in the skillet and cook until deeply golden and crisp.

  14. Add
    • butter

    Lower the heat and add 4 to 6 tablespoons of butter to the skillet.

  15. Baste
    • whole chicken
    • butter

    Continuously baste the chicken with the foaming butter until glossy and fragrant.

  16. Transfer
    • whole chicken

    Transfer thick chicken breasts to the oven and roast until the internal temperature reaches 160 to 165°F (71 to 74°C).

  17. Rest
    • whole chicken

    Remove the chicken from the skillet and rest it for 10 minutes.

  18. Melt
    • butter

    Melt 3 tablespoons of butter in the same skillet.

  19. Whisk
    • all-purpose flour

    Whisk in the all-purpose flour and cook for 1 to 2 minutes until lightly golden.

  20. Whisk
    • chicken stock

    Gradually whisk the chicken stock into the roux until smooth.

  21. Whisk
    • heavy cream
    • Dijon mustard

    Whisk in heavy cream, Dijon mustard, and whole-grain mustard.

  22. Simmer

    Simmer the gravy until thick and glossy.

  23. Season
    • kosher salt
    • fresh thyme

    Season the gravy with kosher salt, black pepper, and fresh thyme.

  24. Spoon
    • Yukon Gold potatoes
    • whole chicken

    Spoon mashed potatoes onto four plates and top each portion with chicken.

  25. Spoon
    • chicken stock
    • heavy cream
    • Dijon mustard

    Spoon creamy mustard gravy over the chicken and serve immediately.

Chicken and Mash by @owen.han

2h

4 servings

🍗

2 kg

Whole chicken

🧂

10 g

Kosher salt

⚫

2 g

Black pepper

🫗

15 ml

Neutral oil

🥔

1.3 kg

Potatoes

🧈

180 g + 8 tbsp

Butter

🥛

210 ml

Milk

🍗

480 ml

Chicken carcass

🥕

70 g

Carrot

🧅

150 g

Onion

🥬

40 g

Celery stalk

💧

1.4 l

Water

🌾

24 g

All-purpose flour

🍲

480 ml

Chicken stock

🥛

120 ml

Heavy cream

🌼

15 ml

Dijon mustard

🌼

15 ml

Whole-grain mustard

🌿

Fresh herbs

Preparation Steps

  1. Step 1/25

    Break down the whole chicken into portions, keeping the breast skin on.

    🍗whole chicken
    🔪chef's knife
    🪵cutting board

  2. Step 2/25

    Season the chicken generously with kosher salt and black pepper.

    🍗whole chicken
    🧂kosher salt
    ⚫black pepper

  3. Step 3/25

    Refrigerate the seasoned chicken uncovered for at least 60 minutes or overnight.

    🍗whole chicken

  4. Step 4/25

    Add chicken bones, carrot, onion, celery, and water to the large pot if making homemade stock.

    🥕carrot
    🧅onion
    🥬celery
    💧water
    🍲large pot
    🔪chef's knife
    🪵cutting board

  5. Step 5/25

    Simmer the stock for 45 to 90 minutes, then strain it.

    💧water
    🍲large pot
    🧺fine-mesh sieve

  6. Step 6/25

    Heat the oven to 400°F (205°C).

  7. Step 7/25

    Pierce the Yukon Gold potatoes all over with a knife.

    🥔Yukon Gold potatoes
    🔪chef's knife

  8. Step 8/25

    Bake the potatoes directly on the oven rack for 60 to 75 minutes until fully tender.

    🥔Yukon Gold potatoes

  9. Step 9/25

    Peel the hot baked potatoes and pass them through the potato ricer.

    🥔Yukon Gold potatoes
    🥔potato ricer
    🔪chef's knife

  10. Step 10/25

    Fold 6 tablespoons of butter into the riced potatoes.

    🥔Yukon Gold potatoes
    🧈butter
    🍲large pot

  11. Step 11/25

    Stir in warmed whole milk, kosher salt, and black pepper until the mash is smooth.

    🥛whole milk
    🧂kosher salt
    ⚫black pepper
    🍲large pot

  12. Step 12/25

    Heat the oven-safe skillet over medium heat with neutral oil.

    🫗neutral oil
    🍳oven-safe skillet

  13. Step 13/25

    Place the chicken skin-side down in the skillet and cook until deeply golden and crisp.

    🍗whole chicken
    🍳oven-safe skillet
    🥢tongs

  14. Step 14/25

    Lower the heat and add 4 to 6 tablespoons of butter to the skillet.

    🧈butter
    🍳oven-safe skillet

  15. Step 15/25

    Continuously baste the chicken with the foaming butter until glossy and fragrant.

    🍗whole chicken
    🧈butter
    🍳oven-safe skillet
    🥄ladle

  16. Step 16/25

    Transfer thick chicken breasts to the oven and roast until the internal temperature reaches 160 to 165°F (71 to 74°C).

    🍗whole chicken
    🍳oven-safe skillet
    🌡️meat thermometer

  17. Step 17/25

    Remove the chicken from the skillet and rest it for 10 minutes.

    🍗whole chicken
    🥢tongs

  18. Step 18/25

    Melt 3 tablespoons of butter in the same skillet.

    🧈butter
    🍳oven-safe skillet

  19. Step 19/25

    Whisk in the all-purpose flour and cook for 1 to 2 minutes until lightly golden.

    🌾all-purpose flour
    🍳oven-safe skillet
    🥄whisk

  20. Step 20/25

    Gradually whisk the chicken stock into the roux until smooth.

    🍲chicken stock
    🍳oven-safe skillet
    🥄whisk

  21. Step 21/25

    Whisk in heavy cream, Dijon mustard, and whole-grain mustard.

    🥛heavy cream
    🌼Dijon mustard
    🌼whole-grain mustard
    🍳oven-safe skillet
    🥄whisk

  22. Step 22/25

    Simmer the gravy until thick and glossy.

    🍳oven-safe skillet
    🥄whisk

  23. Step 23/25

    Season the gravy with kosher salt, black pepper, and fresh thyme.

    🧂kosher salt
    ⚫black pepper
    🌿fresh thyme
    🍳oven-safe skillet

  24. Step 24/25

    Spoon mashed potatoes onto four plates and top each portion with chicken.

    🥔Yukon Gold potatoes
    🍗whole chicken
    🥄ladle
    🥢tongs

  25. Step 25/25

    Spoon creamy mustard gravy over the chicken and serve immediately.

    🍲chicken stock
    🥛heavy cream
    🌼Dijon mustard
    🌼whole-grain mustard
    🥄ladle

Composition

Ingredients

Types

Meat, Seasoning, Oil, Dairy, Vegetables, Liquid, Baking, Condiment

Ingredients

Whole chicken, Kosher salt, Black pepper, Neutral oil, Potatoes, Butter, Milk, Chicken carcass, Carrot, Onion, Celery stalk, Water, All-purpose flour, Chicken stock, Heavy cream, Dijon mustard, Whole-grain mustard, Fresh herbs

Notes

Whole chicken (4-5 lb, or substitute 4 skin-on chicken breasts), Kosher salt (to season chicken generously), Black pepper (freshly ground), Neutral oil (for searing chicken), Potatoes (2½-3 lb, Yukon Gold preferred), Butter (for the mash, 4-6 tbsp, for basting the chicken, for the gravy), Milk (¾-1 cup, warmed, for the mash, or cream), Chicken carcass (bones, if breaking down a whole chicken, for optional stock), Carrot (chopped, for optional stock), Onion (quartered, for optional stock), Celery stalk (chopped, listed twice in source, for optional stock), Water (to cover, for optional stock), All-purpose flour (for the gravy), Heavy cream (for the gravy), Fresh herbs (thyme, parsley, or chives)

Allergens

Milk, Gluten, Mustard

Dietetics

Dietary regimen

High protein

Calories

890 kcal

Macro nutrients

Protein: 53g, Carbohydrates: 58g, Fat: 48g, Fiber: 6g, Sugar: 6g

Nutritional Information

Minerals

Potassium: 1260mg, Calcium: 180mg, Iron: 3.2mg, Sodium: 890mg

Vitamins

Vitamin A: 310mcg, Vitamin B6: 0.9mg, Vitamin C: 28mg, Vitamin D: 1.4mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

25 steps

Equipments

Utensils

chef's knife, cutting board, oven-safe skillet, large pot, fine-mesh sieve, potato ricer, whisk, tongs, ladle, meat thermometer

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Sunday lunch, Family meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

British, American, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Creamy, Smooth, Tender, Velvety

Flavors

Savory, Buttery, Rich, Tangy, Peppery, Herbal, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool promptly,Store in an airtight container,Keep chicken, mash, and gravy separately when possible), freezer : 2 months (Freeze in airtight portions,Freeze gravy separately,Thaw overnight in the fridge)