Roasted chicken with sauce fines herbes: a lesson in using slurry or beurre manié from Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

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Notes about this recipe

  • fprincess on December 06, 2011

    I made the roasted chicken but not the beurre manié. The chicken was delicious, extremely crispy thanks to the liberal use of salt. It's one of the easiest recipes for roasted chicken too with no monitoring/basting necessary. One drawback is that the juices from the chicken were extremely salty so they cannot be used as is, that's where the beurre manié would normally come into play.

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