https://www.copymethat.com/r/ywoFihzem/perfecting-roast-chicken-the-french-way/
63615472
2HaKvTZ
ywoFihzem
2024-05-01 22:28:27
Perfecting Roast Chicken, the French Way
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Ingredients
- 1 large chicken, about 4 lbs.
- 2 whole garlic heads
- 1 bunch rosemary
- 1 bunch thyme
- 3 qts. chicken stock
- Sea salt and coarsely ground pepper
- 4 oz. butter, melted
- 1 Tbsp. sugar
- 1 Tbsp. white-wine vinegar
- subheading: Equipment:
- A medium-sized pot, higher than it is wide-it should be big enough to submerge the bird but not so big that you need vast quantities of liquid to cover it
- A large, slotted spoon or kitchen spider (not tongs-you don’t want to tear the skin when removing the bird)
- String, for trussing (optional)
- An instant-read thermometer
- A basting brush
- A roasting tray
Steps
Directions at newyorker.com
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