Margarita's International Recipes
Poulet Rôti Familial
I must confess that I got a phone call in the middle of making this chicken so I didn't follow the relatively easy instructions to the letter. Rather than turn it to lie on its side for the second 20 cooking minutes - something hard to do while holding a phone - I turned it on its back for the last 30 minutes. I also forgot to add the garlic head to the chicken, so I wasn't able to eat it with the meat. Still, this recipe made for a very tasty, moist chicken and were pretty pleased.
Family-style Roast Chicken
- 1 garlic head
- 1/4 french baguette
- 1 whole chicken, 4-5 lbs
- salt & pepper to taste
- 2 Tbsp. duck fat or cooking oil
- 1/4 cup white wine
- 1/2 cup water
Heat oven to 350° F.
Remove, peel and slice 3 garlic cloves. Cut the bread into 2" cubes.
Remove giblets from the chicken, pat dry and season with salt and pepper. Place garic and bread cubes in the chicken cavity.
Heat fat or oil over medium-high heat in a roasting pan. Brown chicken on all sides. Place chickeon on one of its sides, baste with pan juices and place roasting pan in the oven. Cook for 20 minutes. Turn chicken to the other side and baste with juices. Add unpeeled garlic head to the roasting pan. Cook for 20 more minutes. Turn chicken so it's lying on its back, cook for an additional 10 minutes or until juices from the chicken run clear.
Remove chicken from pan. Transfer juices to a small pot, add wine and water and simmer for about 5 minutes. Serve chicken with stuffing and au jus.
Adapted from Pierre Koffmann's recipe at The Telegraph
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