Title: Poulet Roti (French Roast Chicken)
Categories: Poultry Check
Yield: 4 Servings

1	lg	Roasting chicken (3-4lb)
1/2		Lemon
		Salt & pepper
1	ts	Fresh tarragon OR
1/2	ts	Dried tarragon
3		(To 4) Strips bacon
2	tb	(To 4) butter; melted
		Fresh watercress garnish

Preheat oven to 400 degrees F.

Wipe chicken with damp towel. Rub with lemon. Sprinkle cavity with tarragon. Salt and pepper outer skin. Place chicken on a rack in a shallow roasting pan. Cover with bacon and roast for 30 minutes. Remove bacon, baste with butter and pan juices. Roast another 30 minutes. Baste, and roast a final 10 minutes. Remove chicken, let stand 5 minutes before carving. Garnish with watercress. Makes 4 servings.

Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996

previous

next