Poulet rôti (Roast chicken): Difference between revisions
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|title=Poulet rôti (Roast chicken) a French recipe | |||
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|keywords=Poulet rôti (Roast chicken) French recipes | |||
|description=The traditional French method of roasting a chicken | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=18th January 2013 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * 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 | | 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:Poultry recipes|Chicken roast]] | [[Category:Poultry recipes|Chicken roast]] | ||
[[Category:Baked or roasted|Chicken roast]] | [[Category:Baked or roasted|Chicken roast]] | ||
Revision as of 08:20, 5 October 2014
| Poulet rôti (Roast chicken) | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour, 50 minutes + 30 minutes resting time |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 18th January 2013 |
The traditional French method of roasting a chicken.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 x 1.5kg chicken
- ¼ teaspoon salt
- 30g softened butter
- A few cloves of garlic, peeled
- 2 x further ¼ teaspoons salt
For basting
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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