Poulet Grande Mere (Provencal Roasted Chicken) - Recipe

Poulet Grande Mere (Provencal Roasted Chicken)

YIELD = serves 4 people

2-2.5# organic chicken (whole) - 1{}eachpeeled carrots (large diced) -{}2 eachcelery stalks (cleaned and cut into large dice){}-{}3 eachmedium yellow onion (chopped) -{}1 eachSmashed/Beaten Raw Garlic -{}2 TbspOlive Oil (good quality) -{}1 cupHerbes de Provence -{}2 TbspDried Mustard Powder -{}1 TbspChopped Fresh Sage -{}1 TbspChopped Fresh Tarragon -{}1 TbspChopped Fresh Rosemary -{}1 TbspChopped Fresh Parsley -{}3 TbspFresh Squeezed Lemon Juice -{}2 lemonsLight chicken stock{}-{} 1/2 cupKosher salt and fresh ground pepper for seasoning


In small mixing bowl- mix together 2 Tbsp kosher salt, 1 Tbsp of ground black pepper, all dried ingredients. In small mixing bowl - mix together all fresh herbs and 1/2 the amount of garlic and 1/2 cup of olive oil.

Wash the organic chicken in the sink with cold water.{}Remove any insides of the chicken (liver, neck). Trim the wings with scissors. Pat dry the chicken from the sink and place on a cutting board.{}Season the inside of the chicken with generous amount of both the dry herb seasonings and the fresh herbs with oil.{}Season the outside of the chicken with both mixtures and under the skin of the chicken. Stuff the inside of the chicken with 1/2 of the celery, yellow onion, carrots.{}Truss the chicken with butcher twine-tie the legs and back wings together.

Add the remaining vegetables, oil, garlic, and any fresh or dried herbs mixture to the bottom of the roasting pan. Place the tied, seasoned, and stuffed chicken in the roasting pan.{}Add chicken stock to the pan.{}Roast the chicken open in the oven at 375 F for 45 minutes and baste the chicken with the juices in the pan for two minutes.{}Reduce oven to 350 and cook for another 30 minutes until the juices run clear and the internal temp is 155 degrees.

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