Poulet de Bresse Roast

🛒 Ingredients

• Poulet de Bresse (whole chicken) 1800 g · 3870 kcal
• Unsalted butter 100 g · 717 kcal
• Fresh thyme sprigs 10 g · 3 kcal
• Fresh rosemary sprigs 10 g · 3 kcal
• Garlic cloves, crushed 20 g · 30 kcal
• Lemon 100 g · 29 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Ensure the Poulet de Bresse is at room temperature; pat it dry thoroughly inside and out with paper towels.
2. In a small bowl, combine softened butter with crushed garlic, finely chopped rosemary and thyme, salt, and black pepper to create an aromatic herb butter.
3. Carefully loosen the skin over the breast of the chicken without tearing it, then spread half of the herb butter underneath the skin.
4. Rub the remaining herb butter all over the exterior of the chicken. Season generously with more salt and pepper.
5. Stuff the cavity of the chicken with the lemon halves and any remaining fresh herb sprigs. Tie the legs together with kitchen twine.
6. Place the chicken on a roasting rack in a roasting pan. Roast for 15 minutes, then reduce the oven temperature to 180°C (350°F).
7. Continue roasting for another 80-100 minutes, basting every 20-30 minutes with the pan juices, until the internal temperature reaches 82°C (180°F) in the thickest part of the thigh.
8. Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes before carving.