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Roast Chicken Over Leeks

The famous Corre (Coco) Larkin roasted chicken over leeks recipe is a social media favorite known for transforming simple pan juices and melted leeks into an exceptional
Prep Time25 minutes
Cook Time1 hour 30 minutes
Course: dinner, Main Course
Cuisine: American, French
Keyword: bread., Chicken, leeks
Servings: 6 servings

Ingredients

Protein:

  • 1 whole chicken approx. 5 lbs, patted dry and trussed

Base:

  • 3–4 large leeks white and light green parts only, cleaned and cut into 1-1/4 inch coins
  • 4-5 cloves garlic smashed
  • 6–7 tbsp of butter cut into pats
  • Homemade chicken bone broth/white wine 1:1 enough to shallow-braise the leeks
  • ~1/3-1/2 cup Heavy cream for drizzling
  • Fresh herbs: 8 thyme stems and a handful of fresh tarragon leaves do not skip
  • 1 loaf day-old sourdough bread or Italian bread torn into bite-sized pieces [1, 2, 3]

House Seasoning: A blend of kosher salt, pepper, and garlic powder (See instructions)

Instructions

Build the Leek Base

  • Arrange the sliced leek coins and smashed garlic in an even layer at the bottom of a large braiser or deep oval roasting dish.
  • Pour in a generous splash of chicken bone broth or combination of chicken broth and white wine. Enough to barely cover the leeks.
  • Scatter the butter pats evenly over the leeks, then top with the whole thyme stems and fresh tarragon.[1]

Season and Roast the Chicken

  • Season the chicken generously all over with your house seasoning.
  • Place the trussed chicken directly on top of the bed of leeks and herbs.
  • Gently drizzle heavy cream all over the top of the chicken, taking care not to wash the seasoning off.
  • Roast in a 400°F (200°C) oven for about 1.5 hours, or until the chicken's internal temperature reaches 165°F and the skin is deeply golden brown. [1, 2]

Make the Panade Stuffing

  • Remove the chicken from the pan and transfer it to a cutting board. Let it rest for 15 minutes.
  • While the chicken rests, pluck out and discard the thyme and tarragon stems from the pan.
  • Add the torn bread pieces directly into the braiser with the melted leeks and rich chicken juices. Press the bread down firmly so it thoroughly soaks up all the liquid.
  • Return the pan of bread and leeks back to the 400°F oven for 15 minutes until the top of the stuffing turns beautifully crisp and golden.
  • Serve

Seasoning base:

  • 4 tbsp kosher salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp freshly cracked black pepper
  • 1 tsp paprika (for a hint of color and warmth)

Directions:

  • Mix: Combine all ingredients in a small bowl.
  • Store: Transfer to an airtight spice jar. Store in a cool, dark place for up to 6 months.