Le poulet rôti aux pommes de terre et aux légumes

So much for a bird that has been previously jointed. When cooking a whole bird, one popular family method roasts the chicken on a bed of potatoes, vegetables and/or mushrooms cooking in water with the bird placed dry on the top. The chicken is jointed and served together with the vegetables, which will have absorbed the juices from all the ingredients and have substantially reduced. The quantities are for 4 people, but it is surprising how many portions a skillful carver can achieve with th