Roast Chicken (Poulet Rôti)
Sylvie brings Erik a portion of roast chicken for his dinner on the night she decides to follow him down the stairs. It would have been at room temperature, with probably a little dish containing a gratin of potatoes.
No one really needs a recipe for roast chicken, as we all have our favorite ways of making it, but the French way tends to use more fresh herbs and of course, some wine.
Directions: Preheat oven to 350° F. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel.Place the chicken in a large roasting pan. Brush the oil and butter over the skin of the chicken. Place the garlic, bay leaves, rosemary and thyme inside the cavity. Season well with salt and pepper. If you like, you can add pieces of onion and potato around the chicken at this point. Drizzle the wine and chicken stock over the chicken (and vegetables if you are using them).
Roast the chicken in preheated oven, basting occasionally in the pan juices, for11/2-2 hours or until the juices run clear when a skewer is inserted into the thigh. If using a thermometer, it should read 180° F.
Remove from oven and set aside for 10 minutes to rest before serving. This is an important step, because when the chicken rests, the juices will return to the inside of the bird, keeping it moist.