Poularde Rôtie

Roast Chicken

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  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