Poulet rôti au beurre d'herbes



  • 1 chicken whole chicken of about 2 kilos (4,4 lbs)
  • 50 gr (0,11 lbs) butter unsalted, at room temperature
  • 1 bunch flat-leaf parsley i.e. 1 very large handful of leaves
  • ½ bunch tarragon
  • 1 shallot large
  • salt and pepper
  • 4 onions
  • 1 garlic small

Preheat the oven to 180 °C (352).

Start by making herb butter

Peel and very finely chop shallot.

Rinse, cut off sprigs and chop parsley and tarragon leaves.

In a bowl, combine the soft butter with shallot, chopped herbs and generously season with salt and pepper. Optionally add other spices of your choice and lemon zests.

Using your fingers, carefully lift the chicken skin off the breasts (see precise directions in the article), to make a small pocket in which you will insert ⅘ of the butter, being careful not to tear or cut it.

With the remaining herb butter, massage all over chicken to soften and grease it.

Roughly chop large slices of onion, prepare garlic clove, separate them from the head, remove the rough external skin but leave garlic clove shin on.

Place chicken in an ovenproof dish, arrange onion and garlic all around. Pour a bit of water and cover with aluminium foil.

Roast in the oven

Cook at 180 °C (352) for 1 hour 30 minutes (possibly a little more), regularly scoop gravy over chicken, onion and garlic (the cooking juice from the poultry mixed with the herb butter that has escaped).

Half an hour before the end, remove the aluminum foil, possibly put on the grill position for a few minutes) to obtain a very crispy skin.


 

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