Name: Poulet Roti
Yield: Serves 2
Cuisine: American
Ingredients: salt (preferably sea salt) and freshly crushed black pepper; 1 sprig of fresh thyme (what did I just say?); 1 onion, peeled and cut in half; ½ lemon; a little chopped flat parsley; 1 whole chicken, about 4 lbs/1.8 kg, giblets reserved; 2 tbsp/28 g herb butter; 1 sprig of fresh rosemary (do not get that dried trash anywhere near my bird!); 1½ cups/340 ml white wine; 3 tbsp/42 g butter, softened

Preparation info

Serves
2

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

That’s roast chicken, numbnuts! And if you can’t properly roast a damn chicken then you are one helpless, hopeless, sorry-ass bivalve in an apron. Take that apron off. You do not deserve to wear the proud garment of generations of hardworking, dedicated cooks. Turn in those clogs, too.

Perhaps I’m being a little unfair. Perhaps I’m being unreasonable. Given that ninety-five percent of the chickens roasted in this country are clearly the result of insensitive and murderous ove