- 12 crushed juniper berries
- 3 sprigs of fresh rosemary
- 1 medium-sized chicken
- 3 tablespoons softened unsalted butter
- Maldon sea salt (preferred) or Kosher salt
- 5 oz medium dry Madeira (Verdelho or Rainwater) – if you do not have any Madeira, try a medium dry Sherry such as Amontillado.
- 1 ¼ cups chicken stock
- 2 teaspoons Kitchen Bouquet
- 2 additional tablespoons unsalted butter
- 2 tablespoons flour (preferably Wondra)
- cayenne to taste or try the TFD version with ground Urfa Biber pepper instead
- Preheat the oven to 375°.
- Shove the juniper berries and rosemary into the cavity of the chicken, then smear it with the softened butter and shower it with a good rain of coarse Maldon or kosher salt.
- Roast the chicken until done, usually in about 40 minutes.
- Put the chicken on a new baking dish and tent it with foil while it rests.
- Increase the oven temperature to 450°.
- Set the oven dish that held the chicken on the stove and whisk the Madeira and stock into the pan drippings and debris. Fish the juniper berries out of the chicken and add them to the dish, then turn the heat to high and reduce the liquid by half.
- Add the Kitchen Bouquet, cook for a few more seconds and turn off the heat. Strain the sauce and scrape out the dish.
- Return the empty chicken dish to the burner on medium heat and melt the butter, then whisk the flour into the butter until it loses its raw tone but does not color to make a roux.
- Slowly pour the reduced stock mixture into the roux, whisking constantly, until the sauce obtains a smooth and uniform texture.
- Add cayenne (or TFD’s preferred ground Urfa Biber) at your discretion and check the seasoning: You should not need any. Keep the sauce warm.
- Return the chicken to the oven for a few minutes to brown and crisp the skin, then carve and serve with the sauce.