Poulet Rôti Four – With this easy week night recipe for a roast chicken dinner, we’re taking on everyday homestyle French cooking à la mode de chez nous. In other words, the way we cook at home.
It could not get any simpler than this reasonably priced recipe for the best roast chicken dinner. It’s almost a set it and forgoet it type meal if you do what I did last night. I put the chicken in the oven and drove off to Target® do some quick shopping!
Of course, I don’t recommend walking out on your cooking as a regular practice. It’s not as safe as walking out on your slow cooker meal!
It just illustrates the fact that this recipe allows you to multi-task to a certain extent.
Start with a plump chicken, a roasting pan rack with handles (makes it so much easier to transfer the bird to a platter), salt and pepper or a blend of your favorite spices for chicken.
Oh…and a sturdy pair of oven mitts. Those heat resistant silicone paw pads are perfect when grabbing the roasting pan itself or the handles on the rack.
There are times when only these gloves will do!
The fun part of this simple recipe is that you can really do your own thing as far as the seasonings and the way you roast the chicken.
Instead of rubbing soft butter on the chicken before putting it in the oven (requires keeping an eye on things), I opted to start the cooking process with nothing more than seasonings.
Half an hour into the cooking process (that’s how long it took me to drive to Target® and get back), I basted the chicken with pan juices.
The chicken quickly took on a golden color. Only then did I add the bacon for a slightly smoky flavor. The butter was reserved for the old-fashioned stuffing side dish.
The stuffing has plenty of
all sautéed in butter. Season with poultry seasoning, some salt and pepper.
Cook the vegetables until translucent and tender. Crumble the toasted bread directly into the pan and then add the two slices of fresh bread, either crumbled or broken into small pieces. I did not even take the time to cut the toast into nice even croutons.
Combine to mix well with the sautéed veggies and add just enough chicken bouillon to wet the toasted bread crumbles. Adjust seasonings if needed . Think of it as a mini version of my turkey stuffing.
The roast chicken dinner menu included old-fshioned bread stuffing – a special request from the DH.
Bread stuffing for poultry is really more of an American thing.
The French do have what we call “farces” but they tend to be more of a meat stuffing – as in the simple yet so tasty sausage stuffing my Grandmère made for potatoes or tomatoes.
One of my favorite wedding gifts was a large spice rack where the jars were suspended by their teak lids to a simple but beautiful teak rack. They seemed to float on the kitchen wall.
I used it for years where I had the wall space but in my current kitchen, the under-counter wall space is not high enough to allow me to hang the spice rack within easy reach of the kitchen prep counters.
How to solve the problem? Magnetic lids allow you to attach the spice rack to the side of the fridge and it looks so much nicer than a collection of calendars and magnetic calling cards from the neighborhood plumber or landscaper!
The herbs and spices also add a touch of color to the kitchen decor.
Dinner last night was Poulet Rôti Four aka oven roasted chicken with vegetables. Oh wait – what to have as a vegetable?
Tender, steamed haricots verts are a must and whether you pop open a can to reheat or steam fresh beans, they are the perfect side for oven roasted chicken.
Plain or seasoned, I would eat a whole dish of green beans! I’ve been known to eat them raw right off the vine.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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