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Josh's chicken


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Poulet Roti aux Croutes d'Ail

(Chicken with Garlic Croutons)


This is Josh's favorite way to eat chicken. The secret is to find the fattest bird in the store. The more fat, the more flavor. C'est bon!!!


9 oz day old french bread, cut into 1 1/2" square chunks

3 large cloves garlic, peeled cut in half and green germ removed

3 1/2 to 4 # chicken for roasting (rinsed)

Sea salt and pepper to taste

1/2 lemon

1 large fresh bunch of thyme or 1/2 tsp dried (not as good)


Preheat oven to 450*. Rub the chunks of bread all over with the garlic. Pat chicken dry, generously salt and pepper cavity, squeeze the lemon juice into the cavity and place it in with the fresh thyme sprigs. Truss chicken if necessary ( I dont) . Place it, breast side up in a large baking dish. Roast until golden and almost done; about 50 minutes. Add the chunks of bread, arranging around the chicken. Continue roasting until leg joint moves freely when rotated; maybe 10-20 minutes depending on size of bird. Remove the chicken from the pan and salt and pepper the outside generously all over. Place the bird on a warm platter, breast side down and let rest 15 minutes to distribute the juices. Stir the croutons in the dish so they are well coated with the drippings and return them to the oven. Roast until they are golden brown and very crisp (about 15 min). Carve the chicken and scatter the croutons around and over the chicken. Pour any remaining juices over it all. Garnish with additional fresh thyme if desired.

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