We Cuisinettes are very proud of our cooking chops and share recipes with each other and clients when we pick cookbooks, new products and gear for the shop. But, in gender fairness, I want to give OTBD readers my husband’s roast chicken recipe which gets rave reviews from family and friends. It is SO easy, you will have plenty of time for a little cocktail–or two–before dinner.
The recipe is my husband’s by way of Patricia Wells’ Bistro Cooking. In fact, it is actually her take on the roast chicken served at Chez l’ami Louis, a restaurant in Paris where the dish is served at extortionate prices. Check Trip Advisor for the hilarious disparity in their reviews by both French and American consumers!
Furthermore, after the recent chain of comments on www.food52.com about the lentil salad recipe in Wells’ Bistro Cooking, you may want to take a look at her book in the shop or pull it off your shelf if you haven’t used it. I have several of her cookbooks, but the one pictured here–my personal, very worn copy–published in 1989 is her best.
Alright, back to the recipe. I recommend running to Society Fair and picking up a 3-4lb whole roasting chicken. Rinse and pat dry.
You will need:
- 1 heaping TBSP of duck fat, chicken fat or butter
- Best quality sea salt (we use sel de Guerande)
- 4 TBSP butter
- Bunch of watercress (optional)
Preheat your oven to 425F. Place liver, gizzards heart, neck, etc. in cavity and truss chicken.
(Nancy note: trussing is very important. It doesn’t matter if it looks sloppy or like you wrapped a present, but it makes an incredible difference in your roast chicken.)
Put chicken in roasting pan just large enough to hold it. Avoid a non-stick pan as you won’t get the stuff to make the sauce. We use a copper round gratin that fits the chicken.
Place trussed chicken in center of oven. Roast and baste every 15 minutes for about 90 minutes.
Remove the chicken and pour any juices from the chicken cavity into your roasting pan.
Add butter and 3 tbs water to the roasting pan to deglaze over high heat, scraping all those delicious little bits that stick to the pan.
Cook until this is thick and syrupy, whisking. Season to taste with salt and white pepper.
Pour into bowl or sauce.
Carve your chicken and place on a warmed platter. If you need advice on a carving knife and platter, check in with the Cuisinettes. We have some favorites. For the warmed platter, you can stick the platter in the oven, which you have now turned off, while the chicken is resting (10 minutes) and you are putting together the sauce.
I recommend making this with the Potato Cake from the same cookbook, but that is another blog post topic.
My husband has a comical way of presenting the carved chicken (see above). And Bon Appetit without spending 85 euros at Chez l’ami Louis!
If you are short on supplies for this recipe, you can find the following items at La Cuisine: