POULET ROTI (ROAST CHICKEN FRENCH-STYLE)
Classic roast chicken made with fresh herbs, butter, garlic, and lemon.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
- Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
- Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
- Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
- Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
- Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
- Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
- Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 475 calories, ServingSize 4 Servings
SUPER SIMPLE FRENCH ROAST CHICKEN RECIPE
How to make the most succulent, flavorful, crispy skinned chicken that looks like it belongs in a magazine. This Super Simple French Roast Chicken recipe is so easy to make! You will want to make this recipe for your next dinner party with friends, Sunday lunch with the family or Tuesday night dinner for the kids!
Provided by lechefswife
Categories Dinner
Time 2h
Number Of Ingredients 9
Steps:
- Preheat your oven to 350F - use the convection setting if you have it.
- Start with a whole chicken, about 3.5-4 lbs.
- Remove the insides. Your bagged chicken might have a neck and gizzards inside the cavity. Reach your hand inside and pull them out. You can wear a glove if you prefer. You can discard the neck and the gizzards unless you are planning to make chicken Soup with the carcass - in that case keep the neck to add to the bouillon for flavor.
- Pat down the chicken with a paper towel or clean kitchen towel. Removing the moisture helps to make a crispy skin!
- Set the chicken in a roasting pan greased with olive oil. I use a pan big enough with space around it for the potatoes (Roasted Chicken is always served with potatoes in France!)
- Inside the chicken cavity add the Rosemary, sage and thyme for flavor as well as several cloves of garlic and a pinch of coarse salt.
- Using cooking twine, tie the legs together. This is not necessary but a chicken does look more elegant with her knees together...!
- Sprinkle coarse salt over the top of the chicken
- Drizzle 1/4 cup of olive oil generously over the chicken.
- Slice a whole head of garlic, skin on, in half (width wise) and place each half on opposite sides of the pan (skin side down)
- Arrange the diced potatoes around the chicken and garlic.
- Add the remaining olive oil over the garlic and potatoes.
- Place 3 tablespoons of butter around the potatoes. (Using butter as well as olive oil on the potatoes makes for the most amazing crispy potatoes!)
- Place your roasting pan on the middle rack of your oven. Set the timer for 1 hour 45 minutes
- Halfway though, take the roasting pan out of the oven and give the potatoes a stir so that they brown on all sides. Spoon some of the liquid at the bottom of the pan over the chicken to keep it moist. Set the chicken back in the oven and leave it alone until time is up!
- Remove the chicken from the oven and let it rest in the pan for 20 minutes before serving.
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat 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-I like to 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 with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
FRENCH ROAST CHICKEN
Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.
Provided by ChipotleChick
Categories Chicken
Time 1h21m
Yield 1 bird, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- Truss and dry the chicken, and rub the skin with the other half of the butter.
- Baste: Melt butter in a small saucepan with cooking oil.
- Leave on stovetop with a basting brush for later use.
- Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- Scatter the veggies around it, and set it on the rack in the preheated oven.
- Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- Reduce heat to 350.
- Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- Continue to baste regularly.
- 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- Continue to baste regularly.
- Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- Let sit on a platter 5 to 10 minutes before carving.
- Remove all but 2 tablespoons of fat from the roasting pan.
- Stir in shallot or onion and cook slowly for 1 minute.
- Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- reduce to about 1/2 cup.
- Season with salt and pepper.
- Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Nutrition Facts : Calories 924, Fat 69.8, SaturatedFat 24.4, Cholesterol 295.3, Sodium 896.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.3, Protein 65.3
More about "french roast chicken food"
FRENCH ROAST CHICKEN ~ POULET RôTI | LEITE'S CULINARIA
From leitesculinaria.com
4.6/5 (7)Total Time 1 hr 50 minsCategory MainsCalories 585 per serving
- In a small saucepan, melt the butter. Add the smashed garlic and place over very low heat. You will use this to baste the chicken while it’s roasting.
- Once the chicken is cooked, remove it from the oven (leave the vegetables in the roasting pan), place it on a cutting board (preferably one that has a drain ridge to catch any juices), cover it loosely with aluminum foil and allow it to rest for about 10 minutes before you carve it.
10 FRENCH CHICKEN RECIPES TO MAKE RIGHT NOW | KITCHN
From thekitchn.com
- French Chicken Casserole a la Normande from Vikalinka. Bacon, apples, sautéed shallots, and a little fresh thyme bring the classic flavors of Normandy into this French chicken casserole.
- Braised French Onion Chicken with Gruyère. French onion soup is one of the most iconic dishes around, and somehow, improbably, this version — adding chicken thighs and mustard — manages to leave the best parts intact while creating a wholly different dish.
- Slow Cooker Creamy French Mustard Chicken. “More mustard” is all but a motto when it comes to cooking chicken in the French style, and this slow-cooker dish takes that to heart, adding both grainy and smooth Dijon mustards to the classic base of white wine, shallots, and cream.
- Chicken Cordon Bleu from A Family Feast. If comfort food were designed in a lab to be the most comforting, it would come out like chicken cordon bleu: breading on the outside, creamy sauce over top, and cheesy ham inside.
- Crispy Skillet Chicken in White Wine Sauce from A Saucy Kitchen. Wine is chicken’s culinary best friend. The French are well aware (you’ll see it multiple times on this page), and incorporate it nicely into recipes like this one.
- Creamy Champagne Chicken from Cafe Delites. Silky sauces and perfectly cooked chicken complement each other’s textures in a way that makes for a stellar dish.
- Roasted Chicken Thighs with Garlic from Cooking Classy. Roasted chicken is good, but roasting the thighs alone gives you all the best parts without having to share or settle for breast meat.
- Lemon Garlic Chicken Thighs from Damn Delicious. While the previous recipe highlights how well the skin of a chicken thigh crisps up, this one takes the same garlicky goodness, adds some lemon, and shows how great the thigh — minus the skin and bone — can hold moisture through a high-heat trip to the grill.
- Slow Cooker Coq au Vin from Diethood. Another classic from the annals of French chicken dishes, but this time turned into an easy slow cooker, set-it-and-forget-it recipe.
- Dorie Greenspan’s Herb Butter Chicken. Of course, nothing is better than a simple roast chicken, and everybody has their own favorite. So why not look to one of our kitchen queens for her standard version?
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