Sherry roast chicken recipe


For me, this recipe for roast chicken with sherry is the most traditional I know. This is how they taught us to do it at school and if I tell you the truth, since then I have not repeated it since I usually make roast chicken in a totally different way.

Never say never, in fact every time I find myself more and more surprised by making old recipes that bring back many memories. In addition, with this way of making roast chicken, a very juicy chicken is obtained, and now it will be necessary to fight over who eats the thigh or the breast.

Ingredients for 4 people

  • 1 chicken of 1.5 kg, 50 ml of olive oil, 1 dl of dry sherry wine, 1 dl of poultry broth or water, 1/2 tablespoon of cornstarch, salt and pepper.

Preparation of roast chicken with sherry

We clean the chicken eliminating the rest of possible feathers on the wings or thighs. We clean them well inside and season them with salt and pepper. Tie the chicken to make it tight.

We put the oil in a casserole that can be placed in the oven or on a baking sheet. When it is hot, put the chicken and turn it to grease it well. Leave it on one side of the thigh for a couple of minutes and place it in the preheated oven at 180ºC for 15 minutes.

Then turn it over on the other thigh and leave it in the oven for another 15 minutes.And finally, turn it over and leave it with the breasts facing up for another 15 minutes. When removing it, reserve the chicken in a warm place and put the liquid that has been released along with the fat on the fire. Let them caramelize and add the wine. Cut in half.

Add the broth with the dissolved cornstarch and boil for about 5 minutes until it thickens.

Processing time | 1 hour 30 minutes Difficulty | Easy


To serve the roast chicken with sherry, we remove the bridle and accompany it with sauce and chips or a salad. Now, I prefer french fries.

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