Bistro Style Chicken
Yield : 4-6 Servings
1 Stick Unsalted Butter, Room Temperature
1 Tablespoon Classic Bistro Seasoning
2 Teaspoons Lavender Sea Salt Divided
1 1/2 Teaspoon Ground White Peppercorns Divided
1 Large Roasting Chicken (5-6 Lbs.)
2 Lemons, Quartered
2 Stalks Celery, Roughly Chopped
2 Cloves Garlic
1 ½ Cup Dry White Wine
Here’s another simple recipe that is loved by everyone at the farm. It only takes a little effort to create this great meal that makes you feel that you’re eating in a bistro somewhere in Provence. We start by making a Classic Bistro compound butter, seasoned with grey salt and Tellicherry peppers. And we end by serving with mashed potatoes and a pan gravy made from the juices left in the pan. Add some crunchy green beans, and you’ll be serving your guests a 5 Star meal.
Make the compound butter by placing room temperature butter, seasoning, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl. Mix well until ingredients are well combined. Create a log from the mixture, wrap tightly in plastic wrap, and refrigerate until chilled.
Wash chicken and pat dry. Working gently with your fingertips, carefully separate the skin from the meat. Carefully insert several pats of compound butter between the skin and meat. Working on the outside of the skin, gently massage until the butter has covered the entire surface of the meat. Place the lemon quarters, celery, garlic cloves, and remaining salt and pepper inside the cavity of the chicken. Using baker’s twine, tie the chicken to secure the wings and legs to the body.
Heat oven to 375 degrees. Place chicken in Dutch oven and pour the wine in the bottom of the pot. Roast at 375 degrees for 20 minutes, then turn down the oven temperature to 325 degrees. Continue roasting, basting occasionally, for 20 minutes per pound. If necessary, add water during the process. Check temperature with a meat thermometer inserted into the breast of the chicken. When the temperature reads 160-165 degrees remove from oven and allow to stand for 15 minutes before serving.
While the chicken is standing, mash the potatoes and make the pan gravy. Serve family style on a large platter.