Entrees » Roasted Chicken Pot-au-Feu
Print RecipeIngredients
- 4 lb whole chicken, rinsed with cold water & pat dry
- 1 tsp salt
- ½ tsp black pepper
- olive oil to coat saute pan
- ¾ cup each seasonal uniformly cut or baby vegetables of choice - Chef DiBicarri uses Thumbelina carrots, blanched & peeled pearl onions, radishes, quartered & cored fennel, fingerling potatoes
- 1-2 garlic cloves
- pinch of salt
- 2-3 ladles chicken stock or broth
- ½ lb unsalted butter, room temperature
- generous pinch of salt
- 1 tsp cayenne pepper
- ½ to 1 tbsp herbs of choice, finely chopped - Chef DiBicarri uses fresh oregano, thyme, tarragon & mint
Special Equipment
- Oven-proof pan
- Instant-read thermometer
How-to
- Preheat oven to 400-450º
- Rinse chicken under cold water and pat dry with towel
- To make compound butter, whip butter, salt and fresh herbs together and season with cayenne pepper
- Gently loosen the skin of the chicken. Place compound butter under the skin and gently press down to distribute the butter. Truss chicken with kitchen twine to keep butter inside
- Place chicken in a 400-450º oven for 20-30 minutes (skin should be taking on a golden crispy skin at this point)
- Heat olive oil In a large saute pan or pot. Add vegetables, chicken stock and garlic. Season with salt and pepper and saute for 5 minutes
- Reduce oven temperature to 350º. Remove chicken from oven and place in pot with vegetables. Place pot in the oven and cook for 20-25 minutes. Check with an instant-read thermometer at thickest part of the chicken (innermost part of the thigh and wing and the thickest part of the breast, not touching bone as it will read higher) for a temperature of 165º
Louis DiBiccari
As the eldest of 4 brothers, Louis DiBiccari’s greatest childhood stories always bring him back to the dinner table, so it was only natural that he would choose a profession inspired by his treasured family meals. A Lynnfield, MA, native, Louis began his culinary journey at Scottsdale Culinary Institute in Arizona. Upon graduating, with practically no professional restaurant experience, Louis used his wit and charm to talk his way into the kitchen at Christopher’s Fermier Brasserie, Chef Christopher Gross’ award-winning “farmer’s tavern” in Phoenix. In 1996, Louis returned to Boston and secured a position at L’Espalier alongside Chef Frank McClelland. and then sous chef Geoff Gardner. Louis left L’Espalier to go back to his Italian cooking roots with a stint at Sage in Boston’s North End, but rejoined Chef Gardner for the launch of the flagship location of Sel de la Terre in 2000. Louis also played an integral role in the opening of the second location of Sel de la Terre in the Natick Collection in August 2007. Louis now spends his days as Chef de Cuisine at Sel de la Terre in the Back Bay of Boston, where he has been since its inception in the fall of 2008.
Sel de la Terre
Louis DiBiccari from Sel de la Terre shows you a classic French technique for cooking a whole chicken and keeping it nice and moist.
Louis DiBiccari 5 stars based on 1 reviews
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