Poulet Rôti (French Roast Chicken)
Ingredients: chicken, butter, Espelette pepper, parsley, lemon · 115 min cook time · 650kcal · ₩49,100
Ingredients
1마리 chicken, 1스틱 butter, 1tbsp Espelette pepper, 1한다발 parsley, 1ea lemon, 5ea garlic, 50ml olive oil, 1to taste salt, 1줄기 thyme, 2ea bay leaves, 3ea potatoes, 2ea onions, 3ea carrots, 100ml white wine, 200ml chicken stock, 1tbsp demi-glace
Instructions
1. Make the compound butter by mixing softened butter with Espelette pepper, chopped parsley leaves, lemon zest, and mashed confit garlic until spoonable.
2. Prepare the chicken by salting the inside cavity. Stuff the inside with thyme, bay leaves, and parsley stalks, then truss the chicken tightly with butcher's twine.
3. Spread the compound butter generously over the breast and thighs of the chicken.
4. Cut potatoes, onions, and carrots into medium pieces. Place them around the roasting tray, season with salt and garlic oil.
5. Roast the chicken and vegetables in the oven at 350°F for 45 minutes, then bump up to 380°F for another 10 to 15 minutes.
6. Deglaze the pan halfway through or after roasting by adding white wine and chicken stock to the tray juices and vegetables.
7. Check for doneness by poking the thickest part of the thigh; clear juices should release. Let the chicken rest before carving.
8. Remove vegetables from the pan and reduce the remaining juices on high heat with Espelette, lemon juice, demi-glace, and a cube of butter to finish the sauce.
9. Carve the chicken into portions, plate with roasted vegetables, season with salt, and pour the rich sauce over the top.
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