POULET RôTI (ROAST CHICKEN)
This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.
Provided by momaphet
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Rinse and pat chicken dry.
- If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
- Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
- Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
- Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
- Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
- If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
- You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
- Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
- Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
- When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
- NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
- I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.
Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6
POULET ROTI TOUT SIMPLE (SIMPLE ROAST CHICKEN)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Stuff the cavity of the chicken with the thyme, garlic and bay leaf. Do not truss the chicken. Place the chicken in a Pyrex baking dish, breast side up. Distribute onions, tomatoes and margarine or butter and oil around and on top of the chicken. Add salt and freshly ground black pepper to taste.
- Roast the chicken in the preheated oven for 45 minutes or so, basting every now and then.
- Turn the bird breast side down. Add the potatoes and mix well with the juices in the pan. Add more margarine or butter - 1 or 2 ounces, if necessary. Lower the heat to 350 degrees. Cook another 45 minutes, basting occasionally. Serve. The skin should be very, very crisp. The chicken may be garnished with the potatoes.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 58 grams, Carbohydrate 48 grams, Fat 81 grams, Fiber 7 grams, Protein 70 grams, SaturatedFat 17 grams, Sodium 2047 milligrams, Sugar 6 grams, TransFat 1 gram
CROCKPOT ROASTED CHICKEN (POULET ROTI - A RECIPE INSPIRED BY CHE
I took chef momaphet's posted recipe for Poulet Roti (Roast Chicken) - recipe#234424, and changed it slightly so it could be cooked usiing a crockpot. This is such an easy recipe to prepare and tastes similar to a rotisserie chicken. The chicken is moist and flavorful. Feel free to change amounts or types of herbs to your liking! This would be great with mashed potatoes and gravy. If your whole chicken has a neck and giblets, you can reserve them in your refrigerator until about an hour before dinner time and make a gravy with them. Just put them in a small pot, cover with water and a little onion and carrots and a little herbs, bring to a boil and then simmer for about an hour, strain this and use for your gravy (however you normally make gravy) for extra flavor. Enjoy!
Provided by LifeIsGood
Categories Whole Chicken
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put the onions in the bottom of your crockpot.
- Mix together the herbs and spices, rubbing them together with your fingers to blend.
- Gently lift the skin from either side of the breast and using your fingers, push a bit of the herb mix under each side.
- Turn the chicken over and make a small slit behind each thigh and push some of the herb mix under the thigh skin.
- Sprinkle the rest of the herb mixture over the top of the chicken and if you have any left sprinkle it inside the chicken.
- Put your chicken into the crockpot, on top of the onions, breast side up. No liquid is needed, the chicken will make it's own juices!
- Cook in the crockpot on the low setting for 4-6 hours. My crockpot cooked the chicken in about 5 hours. I'd recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others.
Nutrition Facts : Calories 1006.3, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 638.5, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 78.6
ROASTED CHICKEN WITH KOHLRABI, CARROTS AND THYME
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, roasts, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Season the chicken with salt, pepper and thyme.
- In a large, heavy skillet heat 2 tablespoons of the butter and the oil. When very hot, add the chicken, and brown on all sides. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
- Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
- Add the kohlrabi, carrots and garlic to the casserole. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices. The chicken is done when the juices run pale yellow. Transfer it to a baking dish, and set aside. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
- Carefully deglaze the casserole, adding the remaining stock. Bring to a boil on top of the stove, and reduce by a third. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon. Taste, and correct the seasonings. Add the reserved vegetables to the sauce and keep warm.
- Remove and discard the trussing string, quarter the chicken, and place on a serving platter. Arrange the vegetables around the chicken, and spoon the sauce over the chicken. Garnish with sprigs of parsley, and serve immediately.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 28 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 8 grams, Protein 52 grams, SaturatedFat 17 grams, Sodium 1580 milligrams, Sugar 9 grams, TransFat 1 gram
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