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:
My version:
2 tbsp vinegar (I used rice wine but any white vinegar will do)
2 tsp salt
Pepper to taste
Keller’s Version (modified, of course):
1 coquelet
Brine (detailed below)
Salt and freshly ground pepper
Water
Bouillon (opt)
Brine (I copy this verbatim to show you the proportion. I personally make much less):
1 gallon water
1 cup kosher salt
1/4 cup plus 2 tbsp honey
12 bay leaves
1/2 cup garlic cloves, skin left on, smashed
2 tbsp black peppercorns
About 3 large rosemary sprigs
About 1 large bunch thyme sprigs
About 1 large bunch Italian Parsley sprigs
Grated zest and juice of 2 large lemon (for chicken only)
Apparently this brine is good for pork also, which I will definitely try!
Directions:
My Version:
Rub the chicken (externally and internally) with vinegar, salt, and pepper solution. Marinate for about 30 minutes. Roast at 225 degrees Celsius for about 1 hour or until cooked and golden, turning once.Keller’s (modified):
Put the chicken in brine for at least 6 hours. Makes sure it is completely submerged.
Preheat the oven at 225 degrees Celsius. Throw away the brine and pat dry the chicken. Place it in an oven-proof pan on top of a baking rack. Bake the chicken for 1 hour , turning it once halfway. If you see the bottom of the pan burns, pour about 50 ml water. We want to use the brown bits for chicken jus.
When done, rest the chicken before carving. Meanwhile, put the pan on the stove. Spoon off but 1 tbsp of chicken fat on the pan. Heat up the stove and when the fat starts to bubble, pour 50 ml of water (add the bouillon if using) and bring to boil, scraping the brown bits along the way. Watch for the water to thicken but not burnt. Season with salt and pepper to taste and pour it off onto the polenta (I use it to season the plain polenta cooked only with 2 parts of milk and 4 parts of water).
Yummy I love roast chicken especially the French ones, they are more tender. The ones in UK are always dry. I like using Spring chicken or Poussin. The chicken from Poulet de Bresse is famous and more expensive, passed by last Summer. You can find them in Manor : ) Never cooked artichoke btw.
V: Yes, spring chicken = poussin = coquelet. We tried bresse chicken once (in Beaune) but wasn’t impressive. Manor, huh? Will look and give it another try again. I LOVE artichoke, roasted or steamed (peeling the petals one by one and eating the base dipped in butter and lemon!) and the fresh ones taste special. Good thing my husband doesn’t like them tee..hee.. And once you get a hang of it, it’s not hard to clean but there are a lot of waste though .
Comment by Gourmet Traveller — 24 March 2009 @ 10:42 pm
haha, poussin is same as coquelet
we have the same taste. want to try your 6 hrs version one day.
Comment by Gourmet Traveller — 24 March 2009 @ 10:45 pm
V - you flatter me! I make recipes that are on your mind? No, I’d say it’s the other way around… I was going to do a roast chicken posting this weekend!! You always inspire me.
V: Thanks for the kind words
.
Comment by Hungry Gal — 25 March 2009 @ 10:55 pm