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Stéphane Reynaud

Poulet Rôti Tout Simplement

Roast Chicken, Pure and Simple

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Preparation info
  • For

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • The twin brother of the previous chicken 1
  • Boursin-style cheese with garlic and fines herbes 1
  • Tarragon

Method

  1. Remove the chicken’s innards, and reserve the heart and the liver.
  2. Peel the garlic, fill the chicken with the cheese, garlic, tarragon and reserved giblets.
  3. Oil the chicken and sprinkle with the sea salt.
  4. Cook uncovered in a 200°C oven for

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