Poulet Rôti du DimancheFrench Sunday Roast Chicken

Bring the chicken towards room temperature

• 1 Take the chicken from the refrigerator, place on a tray and leave at room temperature for 30 minutes.
• 2 Putting it in the oven with a cold centre leads to uneven cooking.

Prepare the chicken and preheat

• 1 Start preheating the oven to 220°C.
• 2 Dry the chicken thoroughly inside and out with kitchen paper until the surface is completely dry; residual moisture spoils the skin texture.
• 3 Sprinkle 1/2 teaspoon salt into the cavity and insert 3 lightly crushed garlic cloves and 4 thyme sprigs.
• 4 Cut the onion into 1cm rounds and lay in the centre of the roasting dish.

Truss the chicken

• 1 Truss the whole chicken with about 80cm kitchen string.
• 2 Fold the neck skin onto the back, pass the middle of the string under the tail, cross the leg ends and tie.
• 3 Run both ends along the body to hold the wings close and knot firmly at the neck.
• 4 Shaping helps it cook evenly, allowing the thighs to finish before the breast dries.

Rub with butter and salt

• 1 Rub 40g softened room-temperature butter by hand over the entire skin.
• 2 Cover breast, legs and back without gaps.
• 3 Sprinkle all over with 1 teaspoon salt and black pepper and place breast-side up on the onion.

Roast and baste for crisp skin

• 1 Roast at 220°C for 20 minutes to colour the skin, then reduce to 180°C and roast for another 40–50 minutes.
• 2 Every 20 minutes, take it out and spoon the collected juices and butter over the whole skin: this is basting, or arroser.
• 3 These repeated coats create the skin’s colour and gloss.
• 4 Insert a skewer at the thigh joint; clear juices indicate it is roasted.
• 5 If the juices are reddish, roast for 10 more minutes and check again.

Rest the juices

• 1 Transfer the roasted chicken to a board, cover loosely with foil and rest for 15 minutes.
• 2 Resting distributes the juices so they do not run out when carved.

Make jus from the roasting juices

• 1 Meanwhile(While the chicken rests) make the jus.
• 2 Set the roasting dish directly over medium heat, or transfer its juices and onions to a saucepan if it is not hob-safe; add 100ml white wine, bring to a boil and scrape the browned deposits with a wooden spoon.
• 3 Reduce for 2–3 minutes until the alcohol smell has gone and the liquid is roughly halved; strain through a tea strainer to remove the onion.
• 4 Turn off the heat, melt in 20g butter while stirring, then season with a little salt once lightly thickened and glossy.

Carve and serve

• 1 Remove the string and carve the legs, wings and breasts in that order.
• 2 Cut the legs away at the joints and slice the breast meat off along the bones on both sides.
• 3 Arrange on warmed plates and serve with plenty of hot jus.