Poulet rôti (Roast chicken): Difference between revisions
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The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | |||
{{RecipeIngredients | |||
| 1 x 1.5kg whole [[Chicken|chicken]] | |||
| ¼ teaspoon [[Salt|salt]] | |||
| 30g softened [[Butter|butter]] | |||
| A few [[Cloves of garlic|cloves of garlic]], peeled | |||
| 2 x further ¼ teaspoons [[Salt|salt]] | |||
}} | |||
'''For [[Basting|basting]]''' | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1516 | |TotalCalories = 1516 | ||
| Line 18: | Line 27: | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour, 50 minutes | |TotalTime = 1 hour, 50 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour, 35 minutes | |CookTime = 1 hour, 35 minutes | ||
|Image = [[Image:Poulet rôti (Roast chicken) recipe.jpg|alt=Electus]] | |Image = [[Image:Poulet rôti (Roast chicken) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
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<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Looks fab</span>'' | ''<span class="reviewTitle">Looks fab</span>'' | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 30g melted [[Butter|butter]] | | 30g melted [[Butter|butter]] | ||
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[[Category:Baked or roasted|Chicken roast]] | [[Category:Baked or roasted|Chicken roast]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- 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]] | ||
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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
- 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
| Poulet rôti (Roast chicken) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 379 |
| Ready in: | 1 hour, 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 18th January 2013 |
|
Best recipe reviewLooks fab 5/5 That's Sunday dinner sorted! |
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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