Want to make a good roast chicken this Sunday? We’re giving you the step that our grandmothers never missed when preparing this convivial dish.
Our grandmothers are often real examples in cooking. And for good reason… Their advice is very valuable and allows many recipes to be successful. Among them, Sunday roast chicken, a great classic of family cooking. If their secret crosses generations, it’s not for nothing.
In fact, it is because it is based on a simple but essential step : our ancestors always precooked poultry in a casserole dish. It is only then that they delicately place it in their oven to finish cooking. By carrying out these actions, the chicken flesh is tasty and above all very soft.
This way of doing things is also validated by our Marmitons who give a rating of 4.8 stars out of 5 to this recipe. “My chicken was delicious”, “Very good recipe”, “A treat”, “Perfect and easy to make”, “Super, very good and soft”they commented after testing this tip.
Ingredients for 4 people
Coarse salt
Pepper
oil
1 chicken of approximately 1.5 kg
8 cloves of pink or purple garlic (tastier)
Herbs from Provence
The steps to follow to make this delicious roast chicken recipe
Carefully untie the strings from the chicken, remove any forgotten feathers, then gently flame the skin to remove the down.
Remove excess fat and unnecessary pieces of skin, especially around the neck.
Peel four cloves of garlic, cut them in half and remove the central sprout.
Make sure the chicken is well gutted, then garnish the inside with the garlic pieces, a few generous pinches of coarse salt, ground pepper and a little Provence herbs.
Heat a casserole dish with a drizzle of oil over high heat.
Brown the chicken on all sides, then close the casserole dish and lower the temperature.
Leave to simmer for about thirty minutes, shaking the container lightly to prevent the poultry from sticking.
Preheat the oven to 200°C (thermostat 6-7).
Then transfer the chicken to a lightly oiled dish, season again with salt, pepper and herbs.
Sprinkle with the cooking juices, add four cloves of garlic, then put everything in the oven until the skin is golden brown and crispy.
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Editor
After training as a journalist at ESJ Paris and several experiences in the women’s press, I chose to combine my two passions: writing, cooking and more precisely…
