Poulet rôti (Roast chicken): Difference between revisions
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<span class="review"> <span class="reviewHeader"> | |||
====Random recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Looks fab</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">That's Sunday dinner sorted!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
}} | }} | ||
The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | ||
Revision as of 16:57, 16 September 2022
| Poulet rôti (Roast chicken) | |
|---|---|
Random recipe reviewLooks fab 5/5 That's Sunday dinner sorted! Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 379 |
| Ready in: | 1 hour, 50 minutes + 30 minutes resting time |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 18th January 2013 |
The traditional French method of roasting a chicken.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 x 1.5kg whole chicken
- ¼ teaspoon salt
- 30g softened butter
- A few cloves of garlic, peeled
- 2 x further ¼ teaspoons salt
For basting
Mise en place
- Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
Method
- Sprinkle the inside of the chicken with ¼ teaspoons salt.
- Smear the inside with half of the butter.
- Add the garlic cloves to the cavity.
- Place the chicken, breast side up on a rack in a roasting tin.
- Rub it with the remaining half of the butter.
- Put into the middle of the preheated oven and roast for 5 minutes.
- Turn the chicken onto one of the breasts, baste with some of the butter and oil and roast for a further 5 minutes.
- Repeat the process, turning it onto the other breast.
- After 5 minutes, leaving the chicken on its side, reduce the heat to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour].
- Baste every 10 minutes.
- Half-way through the estimated roasting time, salt the chicken with ¼ teaspoons salt and turn it onto the other breast.
- Continue basting.
- 15 minutes before the end, salt again and turn so that it is breast up.
- Continue basting.
- When cooked, wrap in foil and allow to rest for 30 minutes before carving.
Serving suggestions
Serve with roast potatoes and vegetables, or eat when cold with salad.
Recipe source
- Lightly adapted from a recipe in Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle & Julia Child.
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
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