Poulet Rôti (Roast Chicken)
Roasted to perfection and served with rich pan juices and crisp watercress, L'Ami Louis's roast chicken is bistro food at its best. Patricia Wells included a version of this dish in Bistro Cooking...
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Cooking tools:
- Oven
- Roasting pan
- Instant-read thermometer
- Paper towel
- Serving platter
- Butcher's twine
- Stove
- Saucepan
- Spoon
- Kitchen scraper
- Chef's knife
- Cutting board
- Pastry brush
- Measuring spoon
- Kitchen towel
Ingredients
- 1 3-4-lb. chicken, liver, gizzard, heart, and neck reserved
- 4 tbsp. rendered poultry fat or butter
- Kosher salt, to taste
- 4 tbsp. unsalted butter
- 1 bunch watercress, stemmed
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