Le poulet les cazes from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
No apology is offered for proposing our own way of roasting a chicken whole, which we hope is in the South-Western idiom, but has a few touches of our own.
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Ingredients
- 1 tbsp verjus or lemon juice
- salt
- 1 tsp piment d’Espelette
- 60 g butter
- tarragon stalks
- 1 yellow chicken (poulet jaune) about 2 kg with its giblets
- pepper
- 1 tbsp butter
- handful of tarragon (stalks and leaves)
- 5 to 10 cloves garlic, according to size and taste
- 1 medium-sized onion
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