POULET RôTI (ROAST CHICKEN)
This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.
Provided by momaphet
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Rinse and pat chicken dry.
- If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
- Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
- Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
- Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
- Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
- If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
- You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
- Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
- Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
- When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
- NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
- I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.
Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6
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
POULET ROTI TOUT SIMPLE (SIMPLE ROAST CHICKEN)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Stuff the cavity of the chicken with the thyme, garlic and bay leaf. Do not truss the chicken. Place the chicken in a Pyrex baking dish, breast side up. Distribute onions, tomatoes and margarine or butter and oil around and on top of the chicken. Add salt and freshly ground black pepper to taste.
- Roast the chicken in the preheated oven for 45 minutes or so, basting every now and then.
- Turn the bird breast side down. Add the potatoes and mix well with the juices in the pan. Add more margarine or butter - 1 or 2 ounces, if necessary. Lower the heat to 350 degrees. Cook another 45 minutes, basting occasionally. Serve. The skin should be very, very crisp. The chicken may be garnished with the potatoes.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 58 grams, Carbohydrate 48 grams, Fat 81 grams, Fiber 7 grams, Protein 70 grams, SaturatedFat 17 grams, Sodium 2047 milligrams, Sugar 6 grams, TransFat 1 gram
More about "poulet roti au beurre butter roasted chicken food"
BUTTER CHICKEN - TROIS FOIS PAR JOUR
From troisfoisparjour.com
Servings 4-6Estimated Reading Time 1 min
CARI AU CHOU-FLEUR RôTI AVEC POULET AU BEURRE — PATAKS
From pataks.ca
Servings 4Category Main Courses, Plats Principaux
POULET AU BEURRE à LA MIJOTEUSE, DE RICARDO - CHâTELAINE ...
From pinterest.fr
Estimated Reading Time 50 secs
ROTI BOTI DELIVERY & TAKEOUT IN LAVAL | MENU ... - UBER EATS
From ubereats.com
4.3/5 (298)Location 1631 boul Curé-Labelle, Laval, H7V, QCCuisine Indian, South AsianPhone (450) 687-9998
POULET ENTIER RôTI AU BEURRE DE SAUGE ET FARCE à L’éRABLE ...
From poulet.ca
Servings 8Calories 870 per serving
POULET AU BEURRE THALI / BUTTER CHICKEN THALI | ROYAL ...
From royalindiaqc.com
Cuisine Indian FoodPhone (514) 696-9999Currencies Accepted CAD
POULET AU BEURRE / BUTTER CHICKEN | ROYAL INDIA - SAINTE ...
From royalindiaqc.com
Cuisine Indian FoodPhone (514) 696-9999Currencies Accepted CAD
SPICEBROS (3343 BOULEVARD DES SOURCES, DOLLARD-DES-ORMEAUX ...
From skipthedishes.com
Brand SPICEBROS (Boul. Des Sources)Location 3343 Boulevard des Sources, Dollard-des-Ormeaux, H9B 1Z8, QC
POULET DéSOSSé / BONELESS CHICKEN | GOLDEN THALI
From golden-thali.com
Cuisine Indian FoodPhone (438) 375-3575Currencies Accepted CAD
ORDER H2 HYDERABAD HOUSE DELIVERY ONLINE | MONTREAL | MENU ...
From ubereats.com
4.1/5 (200)Location 4723 Rue Saint-Denis, Montreal, H2J 2L5, QCCuisine Indian, Vegetarian, Asian, Allergy FriendlyPhone (514) 379-4455
SPICEBROS (91 RUE SAINTE-CATHERINE E, MONTRéAL, QC H2X 1K5 ...
From skipthedishes.com
Brand Spicebros (Rue Ste-Catherine E.)Location 91 Rue Sainte-Catherine E, Montréal, H2X 1K5, QC
BUTTER-BASTED CHICKEN WITH WATERCRESS - JAMES BOND FOOD
From jamesbondfood.com
Estimated Reading Time 2 mins
POULET BHUNA / CHICKEN BHUNA | GOLDEN THALI
From golden-thali.com
POULET-ROTI-AU-BEURRE-A-L-AIL-AUX-FINES-HERBES-ET-AU-CITRON
From pinterest.ca
CHICKEN ROASTED IN BUTTER (POULET RôTI AU BEURRE) RECIPE ...
From eatyourbooks.com
ROASTED BUTTER HERB CHICKEN | CANADIAN GOODNESS | RECIPE ...
MADRAS CURRY HOUSE LIVRAISON ET PLATS à EMPORTER | 1242 ...
From doordash.com
POULET RôTI (ROAST CHICKEN)
From saveur.com
MENU - RENDEZVOUS
From ashevillerendezvous.com
RECIPE - ROASTED-GARLIC-BUTTER-RUBBED ROAST CHICKEN
From lcbo.com
BUTTER ROASTED CHICKEN/POULET RôTI AU BEURRE: (GARDEN ...
From youtube.com
POULET ROTI AU FOUR/RECETTE FACILE - EASY RECIPE OF ...
From youtube.com
POULET ROTI A LALGERIENNE ALGERIAN ROAST CHICKEN RECIPES
From tfrecipes.com
AU RESTAURANT FLASHCARDS | QUIZLET
From quizlet.com
15 IDéES DE POULET | POULET, POULET ROTI, RECETTE POULET
From pinterest.ca
POULET ROTI AU BEURRE (BUTTER ROASTED CHICKEN)
From old.post-gazette.com
POULET ROTI FRENCH ROAST CHICKEN RECIPE COMFORT FOOD
From french-culture-adventures.com
COMMENT FAIRE UN POULET RôTI AU BEURRE (HD) | ROASTED ...
From pinterest.co.uk
DINNER MENU - LE VAL DE LOIRE
From le-val-de-loire.com
ORANGE, GARLIC AND FRESH THYME ROAST CHICKEN | METRO
From metro.ca
POULET RôTI AU BEURRE ET AUX HERBES | PLAISIRS LAITIERS
From producteurslaitiersducanada.ca
POULET ROTI AU BEURRE BUTTER ROASTED CHICKEN RECIPES
From tfrecipes.com
RECIPE - CHRISTINE’S GO-TO LEMON-&-BUTTER-ROASTED …
From lcbo.com
POULET ROTI, I.E., ROASTED CHICKEN – THE BLACKWELL BOUTIQUE
From theblackwelllegacy.com
RIVE SUD SPÉCIAUX DU MIDI • LUNCH SPECIAL
From rajmahalrivesud.com
POULET AU BEURRE/BUTTER CHICKEN | BUTTER CHICKEN, GRILLING ...
From pinterest.com
MEILLEUR POULET RôTI DU MONDE 2 | KIP, GEVOGELTE
From pinterest.com
MADRAS CURRY HOUSE DELIVERY & TAKEOUT | 1242 RUE MACKAY ...
From doordash.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love