Poularde Rôtie

Roast Chicken

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 whole roasting chicken, capon, or turkey, or 6 (12-ounce)
  • Cornish hens, or


  1. Remove neck and giblets from the body of the bird. Cut off wing tips and second joints of wings. Cook giblets, wing pieces, and neck in water seasoned with onion, carrot, parsley, and 1 teaspoon salt. Cook until done, then use in a sauce.
  2. Sprinkle cavity of bird wi