Poulet rôti (Roast chicken): Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 22: | Line 22: | ||
|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|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | |||
====Random 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 R Smith]] </span></span> | |||
}} | }} | ||
The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]]. | ||
Revision as of 16:57, 16 September 2022
| Poulet rôti (Roast chicken) | |
|---|---|
Random recipe reviewLooks fab 5/5 That's Sunday dinner sorted! Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 379 |
| 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 whole 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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#chicken #butter #basting #roast #roasting #baste #oliveoil #roastingtin #foil #french #bakedorroastedchickenroast