Poulet Roti. The poulet roti ended up tasting great, but it was a lot of work constantly basting the chicken as it baked in the oven. While brushing the chicken with butter is key to getting a chicken with crisp, golden skin, I've found that a simple brush of butter in the beginning is just as effective as continually basting it.. Poulet roti was something I ate at least weekly during my time in France, whether from a brasserie, a cafe, or, of course a white paper bag from a market.

Tout le monde aime le poulet rôti. Dans un petit bol, bien mélanger l'huile, le thym, le romarin et l'ail haché. Rincer la cavité et l'extérieur du poulet, éponger avec du papier essuie-tout. You can have Poulet Roti using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Poulet Roti

It's 1 of whole Chicken with skin preferably around 1 kg..and not more.
You need of For the Marinade.
You need 1 tbsp of pepper corns.
Prepare 1 of whole garlic bulb.
Prepare 1 tbsp of mustard sauce(Dijon mustard).
Prepare 50 ml of olive oil or butter.
Prepare to taste of Salt.
You need 3 tsp of Lemon juice.
You need of For Stuffing.
You need 1 cup of pearl onions.
Prepare 150 gm of button mushrooms.
It's 1 bunch of coriander leaves.

Poulet Roti French Roast Chicken Recipe. Poulet Roti is the French version of roasted chicken. This traditional French food is served at many a dinner table in France. Prendre le poulet et le "masser" avec de l'huile, partout, même sous les ailes.

Poulet Roti instructions

To start with grind together the ingredients for the marinade.
Place chicken onto s baking tray..Rub the marinade over and under the skin of the chicken..Reserve some marinade for the stuffing and allow the chicken to marinate for a couple of hours.
Mix the stuffing ingredients with the remaining marinade and fill the cavity of the chicken,pull the skin to cover the opening and seal with toothpicks or use thread to cover and tie the legs..spread any leftover stuffing on the sides..
Pre heat oven to 200c.. Place the marinated chicken in the oven and grill for 25 to 30 min or until the chicken is cooked and nicely browned... intermittently keep basting the chicken with the liquid in the tray....
Check by inserting a skewer or tooth pic if the meat is cooked..once done remove from oven..and allow it to rest.. Drizzle the top side with the liquid in the tray so that the meat does not dry up..Cut and serve with Bread of your choice.. preferably french baguette if you can get one...

Roasted to perfection and served with rich pan juices and crisp watercress, L'Ami Louis's roast chicken is bistro food at its best. Patricia Wells included a version of this dish in Bistro Cooking. Il vous suffit de mettre le poulet dans un plat à four. Prenez le beurre et découpez-le en morceaux pour le mettre sur le poulet un peu partout. Cuisses de poulet rôties à l'oignon.