The Traditional “Poulet Rôti du Dimanche”

Not a specific recipe, “Poulet rôti” simply refers to the classic Sunday roast chicken in France. The French absolutely love their Poulet Rôti du Dimanche! I rekindled with this Sunday tradition since moving back home, and can’t look back. We sometimes pick a ready-made rotisserie chicken from one of the stands of our marché (farmers’ market). But more often than not, we like to take the time to make our own, using this recipe – and it never disappoints.  A must for your repertoire !

Building French Flavors

This roast chicken utilizes simple ingredients that give it the true flavors of a French Poulet Rôti : butter (lots of it!), lemon, garlic and Herbs de Provence. 

First the chicken gets slathered with butter both inside and outside the skin. This gives the meat a moist, succulent texture and a rich taste, while making for crisp, brown skin as well. Next, the chicken is stuffed with lemon wedges and whole, unskinned garlic cloves. Keeping the lemon in big wedges (vs. slices) and garlic cloves whole (vs. unskinned and/or minced) ensures they flavor the chicken nicely from the inside, without being too overpowering. 

Lastly, the chicken is basted with garlic-infused butter (yes, more butter!) and Herbs de Provence. This typical mix of dried herbs often used in French cooking includes savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found online, in specialty stores or bulk stores. But if you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

Also in French fashion, the chicken is cooked on a bed of root vegetables. 

There you have it – butter, lemon, garlic and herbs de Provence are my staple ingredients to build an authentic tasting French roast chicken. 

That said, beside quality ingredients, making a delicious French roast chicken relies on 3 key concepts :

• Trussing the chicken properly.
• Basting the chicken with lots of butter.
• Setting the right cooking time.

Here is a closer look at these 3 steps to master the classic “Poulet Rôti”. 

Trussing the Chicken for Even Cooking

Trussing means tying the chicken with twine into a compact bundle. By pressing the wings and legs close to the body, this ensures the bird will be evenly cooked from end to end. While it may sound somewhat unnecessary to do, I urge you to take the time to truss your chicken! This is a 5 minute-step that truly makes for a more succulent, well roasted chicken. 

For trussing, you simply need butcher twine. There are many resources online that explain how to truss a chicken. I personally recommend this video from Jacques Pepin, which is simple and straightforward. 

Basting the Chicken 

Basting is the process of covering the surface of the chicken (or turkey or any other roast) with a liquid, while it is roasting. The liquid can be melted butter, cooking juices or any type of sauce or marinade (ie. barbecue sauce, jam, etc). Basting is meant to keep the meat hydrated while it cooks, resulting in a moist and juicy chicken. This is particularly beneficial when roasting white meats – such as chicken or turkey- that tend to dry while cooking. 

For this recipe, the chicken gets basted with garlic-infused melted butter. This gives the chicken an incomparably moist, tender texture with a succulent taste. The butter also has the quality of making the skin of the chicken golden and crackly. 

How to Baste the Chicken? 

1. Melt the butter in a small saucepan. When melted,  let it infuse with the garlic for a few minutes. 
2. Prepare your tool: for basting, you can either use a turkey baster (relatively easy to find and cheap), a large cooking brush or simply a ladle. You also need to have a cooling rack ready on your counter and oven gloves for taking the chicken in and out of the oven as quickly as possible. 
3. Baste the chicken out of the oven. When ready, you do not want to baste the chicken directly into the oven, as the door will be open for too long and you will lose heat. Instead, open the oven, transfer the dish onto the cooling rack and close the oven door immediately. 
4. Act quickly. Use the baster, brush or ladle to apply a thin layer of melted butter over the meat, and transfer the chicken immediately back into the oven.
5. Basting should be done every 20 minutes until the chicken is fully cooked. 

How Long to Roast a Whole Chicken? 

Naturally, the cooking time for a whole chicken varies based on how big is your chicken. To figure out how long you should cook it, there is a simple rule: a whole chicken needs 20 minutes at 390° F/200°C per pound (1 pound/lbs=455gr) , plus an extra 20 minutes at the end. 

So if you are cooking a 2.75lbs (1.25kg) chicken, you will need 20 minutes x 2.75 = 55 minutes. Plus, add 20 extra minutes, so = 1 hour and 15 minutes. 

Another easy way to find if your chicken is cooked through is by using a meat thermometer. At the end of the cooking time, insert the meat thermometer into the thicker part of the thigh: the chicken is done if it hits 165°F. If the temperature is lower, continue roasting the chicken and check again 5 minutes later. 

After taking the chicken out of the oven, you should also let the chicken rest for at least 15 minutes, covered with foil, before serving it. This allows for the heat and juices to distribute evenly, which makes for tender meat. 

Any Leftovers? 

• In the refrigerator: store the leftover chicken pieces in an airtight container in the fridge for up to 4 days. Reheat the meat in the microwave or in the oven. 
• In the freezer: store the leftover chicken pieces (bone removed) in an airtight container and place it in the freezer for up to 3 months. To reheat, let the chicken thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through in the oven. 

Cooking Notes and Substitutions: 

• Take the chicken out of the fridge at least 1 hour prior to cooking it, to allow it to get close to room temperature. 
• Salt the chicken at least 1 hour prior to cooking it, to allow the salt to penetrate the meat. 
• I like to season a whole chicken with 2 teaspoons of salt, not more. Some recipes call for more, but I find it too salty for my taste. If you are afraid 2 teaspoons won’t be enough to your taste, you can use up to 4 teaspoons. 
• Take the butter out of the fridge a few hours prior, so it is soft and at room temperature. 
• This recipe is tailored for a medium chicken (about 2.75lbs/1.25kg), but it is adaptable. Refer to the section above “How long to roast a whole chicken” for adjusting the cooking time. 
• Make sure you choose a baking dish large enough to host the whole chicken with the root vegetables around it. The edges of the dish should be at least 2-inches high. 
• Let it rest. Once cooked, let the chicken rest for at least 15 minutes. This ensures all the heat and juices get distributed evenly throughout the meat.

More Chicken recipes you may like: 

• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

I hope you’ll love this French Roast Chicken (Poulet Rôti) as much as I do! If you have any questions, please leave a comment. 

French Roast Chicken (Poulet Rôti)

Print Recipe

Serves: 6 people Prep Time: 20 Minutes Cooking Time: 1 hour 15 minutes 1 hour 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 medium chicken (about 2.75lbs/1.25kg), skin-on
2 tsp salt
4 tbsp (56g) unsalted butter, at room temperature
1 whole lemon, cut in 4 wedges
4 garlic cloves, whole and unpeeled
3 sprigs rosemary
1 tsp freshly ground black pepper
For the Vegetables:
2 cups root vegetables, roughly chopped (potatoes, carrots &/or parsnips)
¼ tsp salt
1/4 tsp freshly ground black pepper
2 tbsp Extra virgin olive oil
1 tsp lemon zest
2 garlic cloves, whole and unpeeled
¼ cup (60ml) water
For Basting :
4 tbsp unsalted butter
2 garlic cloves, peeled and smashed
¼ tsp freshly ground black pepper
½ tsp Herbs de Provence

Instructions

Step 1 – One hour prior to cooking, take the chicken out of the fridge. Rinse it thoroughly under cold water and place it on a cutting board. Pat the whole chicken dry with paper towels, making sure you get into all the nooks. It is important to get the chicken as dry as possible so the chicken browns properly. Season the chicken with salt, including inside the cavity, under the wings and between the breasts and the legs. Let the chicken sit on the board for 1 hour.

Pre-heat your oven to 390° F/200°C with a rack in the middle.

Step 2 – Cut the 4 tablespoons of room temperature butter into small chunks. Using your index finger, gently lift the breast skin of the bird and place little butter chunks under the skin atop the breasts (about 2 tablespoons). You may have to slightly "push" to separate the skin from the meat - be gentle. Cover the outside of the bird with the rest of the butter, covering the breasts, legs and wings. 

Step 3 – Stuff the chicken with the lemon wedges, 4 garlic cloves and a sprig of rosemary.

Step 4 – Truss the chicken. Season it all over with black pepper (underneath too).

Step 5 – In a roasting pan or large baking dish, combine the root vegetables, salt, black pepper, extra-virgin olive oil and lemon zest. Toss to coat evenly. Place the bird in the pan, onto the vegetables. Garnish pan with remaining rosemary sprigs and garlic cloves. Add ¼ cup (60ml) water at the bottom of the dish and place in the oven.

Step 6 – Bake the chicken in the oven for 20 minutes, until the skin starts to turn gold.

Step 7 – Meanwhile, melt the butter in a small sauce pan over low heat. Add the smashed garlic, black pepper and Herbs de Provence and let it infuse.

Step 8 – After the first 20 minutes mark, take the pan out of the oven and baste the chicken (see: "how to baste the chicken" section above). Place the chicken back into the oven immediately. Baste the chicken every 20 minutes or so.

Step 9 – After 1 hour and 15 minutes (total cooking time), check if the chicken is cooked: a meat thermometer should read 165°F/64°C or juices should run clear when chicken thigh is pierced with a skewer or pointy knife. Take the pan out of the oven, leave the vegetables in the pan and place the chicken onto a cutting board. Cover it with foil and let it rest for 10-15 minutes before carving. Give a toss to the vegetables – you can place them back in the oven if you feel they aren’t crispy enough for your liking.

The post French Roast Chicken (Poulet Rôti) appeared first on Pardon Your French.

But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France.

In this mountain-and-plateau part of France, 80% of the land is devoted to cattle farming. So it’s no surprise that beef is at the centre of most of the region’s culinary specialties. And of all its locally raised bovines, the most renowned is probably the Fin Gras du Mézenc. Its beef is praised as a delicacy meat achieved by feeding the cows with top-quality natural hay from the local mountains. This beef is traditionnaly sold and enjoyed at Easter, known to be a great protein-packed feast to break the fasting period of the Lent (in French,“Le Carême”). 

So today’s recipe for a great Roast Sirloin Tip (although not made with some exquisite Fin Gras du Mezenc) is my ode to this lesser-known regional tradition of the Easter Beef. Once again, a little way of showing you another side of French culinary tradition… with regional individualities in the spotlight.

The Recipe

Contemplating the idea of feeding guests with a beef roast is something I would have never thought of up until a few years ago. But as you may know, my passion for the kitchen had me try a few successful meat recipes . And of all them to date, I have to say this recipe is the one I have no doubt will stay in my cookbook for life.

This roast sirloin tip recipe requires a few simple ingredients, very minimal preparation and is sure to give you a perfect roast – every single time. You’ll achieve tender, juicy meat with a great sear all-around.

The key here relies on following precise resting periods for the meat: at least 12 hours in the fridge, 1 hour resting on the counter, 30 to 40 minutes resting in the oven, and a final 30 minutes rest before serving. Don’t be tempted to skip or speed up these recurrent resting periods as they are crucial to build up the flavours and tenderness in the meat. 

Searing the meat in a pan and then roasting it in the oven at 250F will caramelize the outside, then the temperature is turned down.

To top off this sirloin tip roast, I am suggesting a delicious Warm Sherry Vinaigrette, that you can put together is less than 10 minutes. This warm sherry vinaigrette goes perfectly with horseradish too, so you can choose to offer both options to your guests.

Cooking notes:

• These cooking instructions are ideal for a 2.5lbs sirloin tip, which will serve about 4 people.
• Having a meat thermometer for this recipe is not mandatory, although recommended. I have been able to achieve a perfect roasting several times without a thermometer – but if you’re planning on splurging on a roasting meat every once in a while, investing in a thermometer to ensure it’s always properly cooked will be well worth it.
• If the roast is not tied up already when purchased, use some butcher twine to tie it up which will help to hold the roast together during the cooking process.
• If you don’t have a meat thermometer, check the roast at the end of the cooking time by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. 
• For the warm Sherry Vinaigrette, I used Maille Sherry Vinegar (one of the best around, in my opinion). But because the vinaigrette is cooked down and warmed-up, any sherry vinegar of your choosing could work.

If you try this Roast Sirloin Tip & Warm Sherry Vinaigrette, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sirloin Tip Roast with Warm Sherry Vinaigrette

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 2h15 2h15

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 13 voted )

Ingredients

For the roast:
2.5 lb sirloin tip roast
1 tsp salt
1 tbsp olive oil
1 tsp fresh ground black pepper
3 larges cloves of garlic (minced)

For the Warm Sherry Vinaigrette :
1 medium shallot, minced
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and Pepper
9 tablespoons extra-virgin olive oil

Instructions

The day prior -  With the tip of your fingers, evenly rub the outside of the roast with a teaspoon of salt. Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.

The next day - Take the roast out at least an hour before cooking, allowing it come up to near room temperature ( very important step – this will ensure an even cooking of the roast).  

Once the roast has come to room temperature, unwrap from the plastic wrap and gently pat dry with a paper towel.

Preheat your oven to 250F.

While oven is preheating – Over medium-hight heat on your stove, heat up the olive oil and minced garlic in a large pan (heavy bottomed, cast-iron style).

As soon as the olive oil is heated (it should start to smoke a bit), place the roast in the pan and sear it on each side for 3 minutes, in order to get a golden brown colour all over.

Once the roast is seared on all sides, transfer to a baking tray with a rack. Make sure you scrape off the bits of cooked garlic from the pan and sprinkle them on the roast.

Cook the roast for about  1 hour and 20 minutes (if you have a meat thermometer: until the roast is 120F for medium-rare, or 130F for medium).

After this cooking time, (or once the roast has reached this temperature), turn off the oven and let the roast rest inside the oven, for 30-40 minutes (if you have a meat thermometer: until the roast is around 130F for medium-rare or 140F for medium).

Important: do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking (it will be tempting to take a peak, but don’t!).

Remove the roast from the oven, and allow to rest 30 minutes before slicing and serving. Allowing this resting time is very important, to allow the meat to re-distribute all the inner juices evenly.  

For serving, top each slice with a generous dollop of warm sherry vinaigrette and a sprinkle of horseradish.

For the warm sherry vinaigrette :

In a small saucepan, over low heat, whisk together the shallot, the sherry vinegar, lemon juice, the Dijon mustard, and salt and pepper to taste. Cook slowly for about 5 minutes, until the shallot is translucent (to kill its sharpness).

Add the oil in a stream, whisking continuously until the dressing is emulsified.

Just before serving, make sure the vinaigrette is moderatly heated up (warm, but not hot).

The post Roast Sirloin Tip & Warm Sherry Vinaigrette appeared first on Pardon Your French.