Roast Chicken Chez Louis

Name: Roast Chicken Chez Louis
Yield: 2 to 4 portions
Ingredients: 4 sprigs thyme; 7 cloves garlic; 1½ cups corn oil; ½ cup extra virgin olive oil; 1 cup Berta’s Chicken Stock or canned broth; 1 cup Berta’s Chicken Stock or canned broth; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 chicken (3 to 3½ pounds), well rinsed and patted dry; 1 chicken (3 to 3½ pounds), well rinsed and patted dry; 4 sprigs rosemary; Freshly ground black pepper, to taste; 3 tablespoons unsalted butter; Watercress sprigs, for garnish

Preparation info

2 to 4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

David Liederman has been a great friend over the years. As the David of David’s Cookies, his fame has certainly spread worldwide. But, we are lucky enough to have his excellent restaurant, Chez Louis, in New York. When we go, we dine on this fabulous roast chicken.

One of the reasons his chicken is so good is because he grills it first to sear in the flavor. If you don’t have a grill, sear the chicken in a skillet in 2

Ingredients

Main course
Gluten-free

Ingredients

Method