French Roasted Chicken

chef.magician's picture

Jan. 03, 2012


Chicken 5 Pound (1 no.)
Salt 1 Teaspoon
Pepper 1/2 Teaspoon
Chicken giblets 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm)
Ground thyme 1/4 Teaspoon
Soft butter 2 Tablespoon
Dry mustard 1 Teaspoon
Cold liquid 1 Cup (16 tbs)



1. Get rid of any extra fat found on the chicken.

2. Dice it and pile it on a middle of a roasting pan.

3. Preheat the oven to 350°F.


4. Sprinkle some salt inside the chicken and rub some outside.

5. Sprinkle the pepper on inside part only.

6. Keep heart, cleaned liver, garlic, thyme and cut -up gizzard inside the cavities of chicken. This imparts a unique flavor the chicken. Or this step can be omitted and the cavities can be filled with big bunch of fresh unchopped parsley.

7. Truss the chicken in a very usual way.

8. Take another bowl and add dry mustard and melted butter and blend it well.

9. Spoon this mixture over chicken breast and place it over the chicken fat.

10. Keep the roasting pan in preheated oven and roast for about 70-120 minutes until the chicken is done. Don-€™t try to sear it, or cover it or add water. Check the doneness through a drumstick test.

11. Take out the chicken from pan and keep it in serving platter.

12. Keep the pan over direct heat and when pan drippings start bubbling, stir in cold liquid like chicken bouillon, water, orange juice, white wine or cream. Stir the mixture well and scrape the bottom of the pan.

13. Boil, and strain the dripping sauce.


14. Serve the French roasted chicken with dripping sauce or English bread sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 460Calories from Fat 254

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 353 mg14.71%

Total Carbohydrates %

Dietary Fiber %


Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet