French Food Friday - Poulet Roti/Roast Chicken
We love poulet roti and we can buy delicious, freshly roasted chickens from the local weekly markets, at our village butchers and even at our supermarket.We only eat free range chickens and there are always plenty of locally sourced chickens available.This weekend the forecast is not pleasant, it is going to be chilly and wet so I am planning on roasting a chicken.Thanks to Thomas Keller for his simple yet delicious recipe which always turns out well
Poulet Roti/Roast Chicken
INGREDIENTSOne 2- to 3-pound free range chickenKosher salt and freshly ground black pepper2 teaspoons minced thyme (optional)Unsalted butterDijon mustardPREPARATIONPreheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.Now, salt the chicken, rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste wit...
Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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