Christian Delouvrier's Roast Chicken with Herbed French Fries
This recipe's secret to a perfectly moist bird with bronzed, crisp skin is basting with an umami-rich mixture of soy sauce and butter.
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Ingredients
- Canola oil, for frying
- 2 large russet potatoes (about 1 1/2 lb.), cut into thick french fries
- 8 tbsp. unsalted butter
- 1⁄2 cup soy sauce
- 1 (3–4-lb.) chicken
- Kosher salt
- freshly ground black pepper
- 7 cloves garlic (4 crushed, 3 minced)
- 1 bunch thyme, plus 1 tbsp. finely chopped
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