Roast Chicken Antidote

Picture of Susan Loomis
Susan Loomis

Back from California to a gorgeous, cold, sunny Parisian day then Boom!  Awash with rain.  So, I’m doing what any sane person would, and filling the house with the glorious scent of roasting chicken.  It’s one of the best tonics I know to scare away the post-California sun doldrums!

Here is how I do it.  Don’t be offended or otherwise shocked; chickens have heads, and we buy them with here in France. Happy Preparation!

Seasoning the cavity with salt and pepper after removing the giblets.
Seasoning the cavity with salt and pepper after removing the giblets.
Adding the lemon, cut in half, to the cavity, then adding the giblets.
Adding the lemon, cut in half, to the cavity, then adding the giblets.
Separating the skin from the meat - carefully - so you can slip bay leaves under the skin.
Separating the skin from the meat – carefully – so you can slip bay leaves under the skin.
Slipping the trussing string under the chicken
Slipping the trussing string under the chicken
The first tie
The first tie
Securing the legs
Securing the legs
Crossing the string under the back
Crossing the string under the back
Securing the wings and the neck
Securing the wings and the neck
Trussed chicken
Trussed chicken
Pouring water into roasting pan.
Pouring water into roasting pan.  This prevents juices from burning.  Not too much water; just want the pan moist.
Et voila! A dinner of perfectly roasted,perfectly presented chicken
Et voila! After 1 hour in a 450F (230C) oven, making sure the pan is never completely dry, you have a dinner of perfectly roasted, perfectly presented chicken.  At this point, squeeze over the half lemons used to stuff the chicken. The juice combines with the cooking juices to make an amazing sauce.

BON APPETIT!

 

 

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