Poulet Rôti Flambé

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a chicken, prepared for roasting, salt the inside and put in a few pieces of butter, also a handful of minced pork meat well seasoned, and two or three chicken livers whole. Cook it in the oven, basting often with melted butter; but it should hang from a hook instead of lying in a baking tin. Meanwhile, melt some pork fat. When the chicken is ready remove it, season it well all over and flambez it with the pork fat; that is, have the fat at a very high temperature, set it alight and pour it all over the chicken. It will slightly char the skin and make it crisp, so that you have the illusion that it has been roasted on a spit in front of a flaming fire. For serving put under each leg a nice bundle of watercress.