Poulet rôti (or in plain English, Roast Chicken)
One day, I was obsessed with the thought of salty and sour flavours from salt and vinegar, on roast chicken. I just had to make it to see how it tastes. I normally dry-roast my chicken with only salt and pepper as seasoning because I like the crisp texture and smoky flavour on the chicken skin. But, like imagined, vinegar melds the saltiness with the richness of the chicken. The chicken turned out to be more flavourful without losing its smoky skin.
Then I tried the Poulet rôti as per Bouchon’s recipe. My husband and I were blown away! It was extremely delicious and allow me to elaborate why. The chicken was soaked for a minimum of 6 hours in a brine. The layered flavours (salty, sweet, sour) penetrate deep into the bone. Rosemary and thyme wafts in the air. The meat texture is more firm and drier (less oily) yet more fragile. How is it possible? I’m not sure. When I removed the trussing thread and carved it, it stayed intact but when I scraped my fork over it, the meat crumbled.
Which one is better? I think they’re two different dishes: for an easy, work-day, finger-licking dinner, go with the simple, vinegar-rubbed roast chicken served with potato wedges and a simple corn, cucumber, and potato salad. To impress guest, do go with the Keller version, carved out of their bone and served with a side of polenta dressed with chicken jus and a plate sophisticated greens for a more complexly flavoured dinner.
BTW, chicken here means 500 g to 1 Kg. Do not come crying back of uncooked chicken if your chicken is bigger than that!
Ingredients: (continue…)
