Poulet Roti

Poulet Roti is French for roast chicken. French cuisine is all about doing amazing things with pretty humble ingredients. To make a great roast chicken the way the French do it, wash and dry a very fresh roasting chicken. Rub coarse salt and fresh ground pepper inside and out. Truss the chicken (If you don’t know how, I’m sure there are how-to videos on YouTube) and fill the cavity with half a peeled onion, half a lemon, and a sprig each of fresh rosemary and thyme. Gently lift the skin from the breast and insert about a tablespoon of butter on either side. Put the bird in a roasting pan with about a cup of chicken broth or white wine (non-alcoholic works, too). Roast at 375 F for 30 minutes. Turn up oven to 450 and cook about 25 more minutes. Let chicken rest about 15 minutes before carving.