Truss the Chicken (Optional): Tie the legs together with kitchen string to ensure even cooking.
Roast: Place the chicken breast-side up on a roasting pan. Roast for 1–1.5 hours, depending on size, until the skin is golden and juices run clear.
Rest Before Carving: Let the chicken rest for 10–15 minutes before slicing to retain its juices.
Tips for the Perfect Poulet Rôti Doré
Baste Occasionally: Spoon pan juices over the chicken during roasting for extra flavor and moisture.
Use a Thermometer: The internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
Accompany with Sides: Serve with roasted vegetables, potatoes, or a fresh salad for a complete meal.
Conclusion
Poulet entier rôti doré is more than just a meal—it’s an experience. The golden, crispy skin, aromatic herbs, and juicy meat make it a dish that impresses effortlessly. Whether it’s a special occasion or a cozy family dinner, this roast chicken brings warmth, flavor, and a touch of French elegance to your table.
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