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Alma Lach
Poularde Rôtie
Roast Chicken
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Preparation info
Difficulty
Medium
Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
About
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Recipes
Contents
Ingredients
1
whole roasting chicken
,
capon
, or
turkey
, or
6
(
12
-
ounce
)
Cornish hens
, or
Europe
France
Main course
Mediterranean
Method
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.
Sprinkle cavity of bird wi