Poulet Papillon Provencal
Escape to Provence with Poulet Papillon Provencal: an elegant, yet rustic take on chicken.
- 1 whole roaster chicken ingredients assume 6-8 lb bird
- 1 ¼ tsp kosher salt
- ½ tsp pepper
- 1 ½ tsp herbs de Provence
Remove organ meats from inside bird and trim fat. Rinse and pat dry.
Mix dry brine and set aside.
Locate spine of chicken and cut one side from leg end of chicken using shears. Cut the other side and remove spine.
Press rib cage and flatten out bird. Pat dry.
TIP: if you cannot break the rib cage, snip the breast bone to help flatten bird.
Preheat oven to 425° F.
Cook until exterior is browned, about 20 minutes or so.
Reduce temperature to 375-400° F (for larger birds, lean toward higher temp) and cook until internal temperature of the thickest part of the breast reaches 150° F and internal temperature of thigh is 165° F. Cover with foil to prevent overbrowning if needed.
Let sit 10 minutes before slicing and serving.
Serve with a salad, steamed broccoli, mashed potatoes or other vegetable side. Add to the rustic elegance of the meal with artisan dinner rolls.
Save the organ meat and spine for chicken stock.