Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Green Onion Veloute
Method
Chicken Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken
Rinse the whole chicken under cold water and pat it dry with paper towels.
- 3
- 4
Roast the Chicken
Place the seasoned chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 5
Let the Chicken Rest
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Green Onion Veloute
- 6
Prepare the Green Onions
Chop the green onions finely, separating the white parts from the green tops.
- 7
- 8
Add the Chicken Stock
Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently.
- 9
Incorporate Green Onions
Add the white parts of the green onions to the sauce and let it simmer for about 5 minutes until slightly thickened.
- 10
Finish the Veloute
Stir in the heavy cream, and season with salt and black pepper to taste. Remove from heat and stir in the green tops of the green onions.
