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{{Template:CookTools}}
<!-- seo -->
{{recipesummary
{{#seo:
|ImageComment =  
|title=Poulet rôti (Roast chicken) a French recipe
|Servings = Serves 4
|titlemode=replace
|Difficulty = 2
|keywords=#chicken #butter #basting #roast #roasting #baste #oliveoil #roastingtin #foil #french #bakedorroastedchickenroast
|TotalTime =  1 hour, 50 minutes + 30 minutes resting time
|hashtagrev=032020
|PrepTime =  15 minutes
|description=The traditional French method of roasting a chicken
|CookTime = 1 hour, 35 minutes
|Image = [[Image:Poulet rôti (Roast chicken) recipe.jpg|300px|alt=Electus]]
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<!-- /seo -->
The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]].


The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]].
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


| 1 x 1.5kg [[Chicken|chicken]]
| 1 x 1.5kg whole [[Chicken|chicken]]
| &frac14; teaspoon [[Salt|salt]]
| &frac14; teaspoon [[Salt|salt]]
| 30g softened [[Butter|butter]]
| 30g softened [[Butter|butter]]
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}}
}}
'''For [[Basting|basting]]'''
'''For [[Basting|basting]]'''
{{recipesummary
|TotalCalories = 1516
|PortionCalories = 379
|DatePublished=18th January 2013
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime =  1 hour, 50 minutes
|PrepTime =  15 minutes
|CookTime =  1 hour, 35 minutes
|Image = [[Image:Poulet rôti (Roast chicken) recipe.jpg|thumb|middle|none|alt=Electus]]
}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review"> <span class="reviewHeader">
====Best 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&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
{{RecipeIngredientsNB
{{RecipeIngredientsNB
| 30g melted [[Butter|butter]]
| 30g melted [[Butter|butter]]
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===[[Mise en place]]===
===[[Mise en place]]===


* Pre-heat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
===Method===
===Method===


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| Place the [[Chicken|chicken]], breast side up on a rack in a [[Roasting tin|roasting tin]].
| Place the [[Chicken|chicken]], breast side up on a rack in a [[Roasting tin|roasting tin]].
| Rub it with the remaining half of the [[Butter|butter]].
| Rub it with the remaining half of the [[Butter|butter]].
| Put into the middle of the pre-heated [[Oven|oven]] and [[Roast|roast]] for 5 minutes.
| Put into the middle of the preheated [[Oven|oven]] and [[Roast|roast]] for 5 minutes.
| Turn the [[Chicken|chicken]] onto one of the breasts, [[Baste|baste]] with some of the [[Butter|butter]] and [[Oil|oil]] and [[Roast|roast]] for a further 5 minutes.
| Turn the [[Chicken|chicken]] onto one of the breasts, [[Baste|baste]] with some of the [[Butter|butter]] and [[Oil|oil]] and [[Roast|roast]] for a further 5 minutes.
| Repeat the process, turning it onto the other breast.
| Repeat the process, turning it onto the other breast.
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* Lightly adapted from a recipe in '''Mastering the Art of French Cooking''' by ''Simone Beck'', ''Louisette Bertholle'' & ''Julia Child''.
* Lightly adapted from a recipe in '''Mastering the Art of French Cooking''' by ''Simone Beck'', ''Louisette Bertholle'' & ''Julia Child''.
==See also==
* '''[[Meat cooking time calculator Metric|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
{{RecipeLine}}
[[Category:Recipes|Chicken roast]]
[[Category:Recipes|Chicken roast]]
[[Category:French recipes|Chicken roast]]
[[Category:French recipes|Chicken roast]]
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[[Category:Baked or roasted|Chicken roast]]
[[Category:Baked or roasted|Chicken roast]]


<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/butter|#butter]] [[Special:Search/basting|#basting]] [[Special:Search/roast|#roast]] [[Special:Search/roasting|#roasting]] [[Special:Search/baste|#baste]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/roastingtin|#roastingtin]] [[Special:Search/foil|#foil]] [[Special:Search/french|#french]] [[Special:Search/bakedorroastedchickenroast|#bakedorroastedchickenroast]]
</code><!-- /footer hashtags -->

Latest revision as of 08:17, 14 April 2024

The traditional French method of roasting a chicken.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For basting

Poulet rôti (Roast chicken)
Electus
Servings:Serves 4
Calories per serving:379
Ready in:1 hour, 50 minutes
Prep. time:15 minutes
Cook time:1 hour, 35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:18th January 2013

Best recipe review

Looks fab

5/5

That's Sunday dinner sorted!

Paul R Smith

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

  1. Sprinkle the inside of the chicken with ¼ teaspoons salt.
  2. Smear the inside with half of the butter.
  3. Add the garlic cloves to the cavity.
  4. Place the chicken, breast side up on a rack in a roasting tin.
  5. Rub it with the remaining half of the butter.
  6. Put into the middle of the preheated oven and roast for 5 minutes.
  7. Turn the chicken onto one of the breasts, baste with some of the butter and oil and roast for a further 5 minutes.
  8. Repeat the process, turning it onto the other breast.
  9. 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].
  10. Baste every 10 minutes.
  11. Half-way through the estimated roasting time, salt the chicken with ¼ teaspoons salt and turn it onto the other breast.
  12. Continue basting.
  13. 15 minutes before the end, salt again and turn so that it is breast up.
  14. Continue basting.
  15. 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

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#chicken #butter #basting #roast #roasting #baste #oliveoil #roastingtin #foil #french #bakedorroastedchickenroast

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