Seattle DINING! logo

 

ADVERTISING
Dukes Alki

 

Le Pichet and Café Presse
Co-owner/Chef Jim Drohman

Poulet Rôti "Le Pichet"
 Serves 2
 

Ingredients

1 natural roasting chicken, about 3.5 pounds
4 tbsp. butter
2 tbsp. sel gris (grey sea salt)
Fresh ground black pepper

Truss the chicken (there are many methods for trussing, but I prefer the traditional method using a trussing needle). Preheat over to 500° F. Move the oven rack to the middle of the oven.

Melt the butter in a heavy skillet or roasting pan large enough to hold the chicken. Put the chicken into the pan and baste well with the melted butter. Make sure to get plenty of butter into the cavity. Sprinkle the chicken with the sel gris and then season well with fresh ground black pepper.

Put the chicken in the hot oven. Rotate the pan and baste the chicken every 15 minutes with the drippings from the pan.

The chicken is done when it is hot (160° F) in the deepest part of the thigh joint. Do not overcook. Remove the chicken from the oven, let stand 2 minutes, then remove the trussing string and carve. Serve immediately.

 

We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.
Bargeen-Ellingson

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get a notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!