Photo: Julian Kingma / Styling: Maxwell Adey
“We constantly work on the quality of our roast chicken as this is considered an important dish historically in France,” says chef Geraud Fabre. “Our clientele prefer tender chicken, rather than traditional cockerel which requires brining to tenderise.
Note: The best chicken stock is made from scratch. If unavailable, substitute chicken bone broth.
Ingredients
Method
Preheat oven to 220°C fan-forced. Remove wishbone, then halve chicken\ lengthways on either side of the breast bone (discard breast bone).
Season chicken. Heat duck fat in a large cast-iron frying pan over high heat. Add chicken, skin-side down, and cook until golden (3 minutes). Turn chicken, add garlic halves to pan, then transfer to oven and roast until chicken is golden and juices run clear when thigh is pierced with a skewer (35-40 minutes). Remove from pan; set aside to rest (15 minutes).
Carefully drain excess fat from pan. Return frying pan to medium-high heat; squeeze garlic from its skins into pan, add wine, stock and herbs; simmer until reduced to a jus (7-8 minutes).
Arrange chicken on a serving plate. Scatter with extra rosemary and serve with jus and frites on the side.
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