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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Thursday, December 11, 2008

Le Poulet de Muriel

Have I posted this before? I don't remember but I don't imagine that you do either. Anyways, I going to do it next week if I have time. Stay tuned.

Chocolate & Zucchini: Cocotte-Roasted Chicken

Le Poulet de Muriel

1 large free-range chicken, about 2 kilos (4 pounds)
1 tablespoon olive oil
Fine sea salt, freshly ground pepper
1 large head garlic
1 organic lemon, cut in four quarters
4 sprigs of fresh thyme
2 sprigs of fresh rosemary

Rub the skin of the chicken with olive oil, sprinkle it with salt and pepper on all sides, tie the legs together, and place the animal, breasts-side up, in a clay pot or cast-iron cocotte large enough to accommodate it. Peel the outer layers off the head of garlic to separate the individual cloves -- don't peel the cloves themselves. Arrange the cloves, lemon, and herbs around the chicken.

Put the lid on, slip the pot in the cold (not preheated) oven, and turn the oven on to 150°C (300°F). Bake for three hours, or until cooked through (if you have a meat thermometer, insert it in the inner part of a thigh: the chicken is done when the thermometer registers 82°C / 180°F), basting the chicken with its own juices every 45 minutes or so. If the skin of the chicken is still rather pale, remove the lid, turn the oven up to 220°C (440°F) or switch to the grill mode, and put the pot back in for 20 to 30 minutes, watching it closely, until the chicken is nicely golden.

Transfer the chicken to a cutting board, carve the different serving parts, and transfer to a warm serving dish (pour very hot water from the kettle into it and let stand as you cut the chicken). Transfer the juices, herbs, and cloves to a gravy boat, and serve immediately, with green beans and mashed potatoes.


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