Braised Roaster

Name: Braised Roaster
Cuisine: French
Ingredients: One 4½- to 5-pound roaster, washed and patted dry; 2 cloves garlic, crushed; 1 sprig each fresh rosemary, thyme, and savory; 1 sprig each fresh rosemary, thyme, and savory; 2 sprigs fresh lavender with flowers on; Large bouquet garni of parsley stems and 1 Turkish bay leaf; Large bouquet garni of parsley stems and 1 Turkish bay leaf; Salt; Pepper from the mill; 2 tablespoons unsalted butter; 4 medium-size white creaming onions, thickly sliced; 4 shallots, thickly sliced; 2 cups Secondary Stock; 3 tablespoons crème fraîche; ½ teaspoon fresh lavender flowers; 1½ teaspoons chopped fresh chervil leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Good entertaining at less expense and in less time than a piece of veal. The perfect accompaniment would be artichoke bottoms topped with some of the chicken sauce.

Ingredients

One 4½- to 5-pound roaster, washed and patted dry
2 cloves garlic, crushed

Europe
France

Method

Remove all traces of fat from in the chicken cavity. Stuff it with the garlic cloves, herb sprigs, and the bouquet garni. Salt and pepper the bird’s cavity and truss. Set the bird on a roasting pan fitted with a rack and sear in a preheated 375°F oven for 15 minutes.

Turn the oven down to 325°F. Meanwhile, heat the butter in the braising pan over medium-high heat and sauté the onions, t