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.
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