Poulet Grande Mere (Provencal Roasted Chicken)
YIELD = serves 4 people
2-2.5# organic chicken (whole) - 1 each
peeled carrots (large diced) - 2 each
celery stalks (cleaned and cut into large dice) - 3 each
medium yellow onion (chopped) - 1 each
Smashed/Beaten Raw Garlic - 2 Tbsp
Olive Oil (good quality) - 1 cup
Herbes de Provence - 2 Tbsp
Dried Mustard Powder - 1 Tbsp
Chopped Fresh Sage - 1 Tbsp
Chopped Fresh Tarragon - 1 Tbsp
Chopped Fresh Rosemary - 1 Tbsp
Chopped Fresh Parsley - 3 Tbsp
Fresh Squeezed Lemon Juice - 2 lemons
Light chicken stock - ½ cup
Kosher 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 ½ the amount of garlic and ½ 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 ½ 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.