Poulet Rôti
Directions
- 1Roughly chop parsley leaves and combine with room temperature butter, Espelette pepper, lemon zest, and mashed confit garlic cloves to make compound butter.
- 2Confit the garlic by cooking peeled cloves submerged in oil on medium-high heat until they reach a light color.
- 3Season the inside of the chicken with salt.
- 4Stuff the chicken with fresh thyme, bay leaves, and reserved parsley stalks.
- 5Truss the chicken with butcher's twine.
- 6Spread the compound butter over the chicken, focusing on the breast and thighs.
- 7Place chicken on a roasting tray rack and arrange chopped carrots, potatoes, and onions around it.
- 8Roast in the oven, starting at 350°F (full fan), then increasing to 380°F for the final 10-15 minutes.
- 9Halfway through roasting, deglaze the pan with white wine and chicken stock.
- 10Remove chicken from the oven and let it rest.
- 11Remove vegetables from the roasting tray and prepare the pan sauce on high heat by reducing the pan juices with demi-glace, lemon juice, black pepper, and a knob of butter.
- 12Carve the chicken and serve with the pan vegetables and sauce.
Ingredients
- 1 stick butter
- Espelette pepper
- parsley, chopped
- lemon zest
- 3-4 garlic clove, confit
- chicken, dry-aged
- salt
- thyme
- 2 bay leaf
- parsley stalks
- potato
- onion
- carrot
- white wine
- chicken stock
- lemon juice (optional)
- demi-glace
- black pepper
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