Poulet Roti

A whole chicken is roasted on a bed of onions, carrots, and potatoes so the vegetables cook alongside the bird and become a side. The chicken is coated with a compound butter made from room-temperature unsalted butter, lemon zest, parsley, and piment d'Espelette, with garlic added either confited for tenderness or used raw finely chopped or grated. The chicken is stuffed with thyme, bay leaves, and parsley stems before roasting. Midway through cooking, the pan is deglazed with white wine and chicken broth, combining with rendered chicken fat to form a savory pan sauce. The sauce is finished with chicken demi-glace or thickened with chilled butter for body.

"A whole chicken gets roasted atop carrots, potatoes, and onino, which become a side along with the built-in sauce from the pan drippings. Duchêne starts with a heritage bird, keeping the feet intact so they render into crisp nubs for diners to snack on."

"It starts by coating the chicken in a flavorful compound butter that includes lemon zest, parsley, and piment d'Espelette -a variety of dried pepper with a fruity, slightly smoky flavor and mild heat. In the restaurant, this butter mixture includes garlic cloves that have been confited in olive oil until tender and jammy, but finely chopped or grated raw cloves make for a good substitute at home."

"The bird gets stuffed with thyme, bay leaves, and parsley stems before getting set over vegetables. Halfway through cooking, the pan is deglazed with white wine and chicken broth, which mingle with the rendered chicken fat to create a savory pan sauce. Duchêne finishes her sauce with chicken demi-glace, but a few pats of chilled butter bring similar body."

Read at Bon Appetit