Poulet Roti

Straight from L’Enfante Julie herself. Dog simple: chicken, heat, and fat. But here is a collection of important points:

1. Any chicken up to about 7 pounds can be roasted. Heavier fowl should be fracasseed, or worse.

2. Rub inside with salt and butter before cooking; rub outside with butter alone.

3. Brown at 425 for 15 minutes, turning from center to left side to right side in five minute intervals. Baste at each turn with a bit of melted butter.

4. After 15 minutes, reduce heat to 350 and cook until done (roughly 1½ hours total for a four pound beast.) Half through the total cooking period, salt the bird and flip it so its left side is facing up. With 15-20 minutes to go, salt again and flip so breast is facing up.

5. Allow to cool for 5-10 before carving so juices are reabsorbed into the flesh.

6. A wonderful brown sauce can be made with the giblets: first brown them in oil, then drain and add two cups stock, along with a handful of herbs. Boil mercilessly for an hour, semi-covered. Rather than use this sauce as is, add about a cup to some scallions sautéed in a few tablespoons of the pan drippings. Reduce, remove from heat, and add a tablespoon of butter. This calorie bomb is served over the meat.

7. Chicken is done when its skin pops and coos, and juice from a fork wound run clear.