Roasted chicken (Poulet roti) from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • basil
  • whole chicken
  • rosemary
  • honey
  • parsley
  • thyme
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lnbrittain on July 13, 2019

    Make this super amazing, perfectly tender, well seasoned roast French chicken. Do it. For trussing instructions, I like Jacques Pepin’s video. Bourdain’s instructions were, ahem,unclear. (Cut a hole in the skin WHERE and insert chicken leg tips?) Make the perfect sauce. Don’t eat much of it because it’s chicken fat.Make the herb butter. It’s worth it! Finally, if you follow the timing and size of the chicken, you’ll have a tender bird with some pink. As he says, don’t be afraid. I gave it five extra minutes. But the fact that it isn’t over cooked is the main point. Perfect roast French chicken from an old-school master.

  • fprincess on June 22, 2011

    I tried this recipe with some shortcuts (week night, I was trying to get dinner on the table fast) and used butter instead of herbed butter. The chicken was very tasty and the sauce a nice touch (I got rid of the fat in the roasting pan before making it although that was not specified in the recipe).

  • Cheri on March 31, 2011

    Made this again. This is the best roasted chicken recipe I have ever made.

  • Cheri on March 13, 2011

    Excellent. Roasted 6 lb. bird at 375 deg. convention for 1 hr 45 min. Sauce is good. Very moist and tender. Served with big salad and hearty hearth bread.

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