Author Notes
Mes ami, the provenance of this roast chicken is a filmmaker friend of Madame's who found it great fun to cook one evening for her. I must say I like this simple, flavorful preparation. —La Bonne Femme
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Ingredients
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1
Whole chicken
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1 tablespoon
Butter
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1 tablespoon
Olive oil
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1
Boursin cheese, plain or flavored
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Salt and pepper
Directions
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Wash and thoroughly dry the chicken. Salt it all over lightly. Place the cheese in the chicken cavity.
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Melt butter with oil in an ovenproof casserole or deep skillet. Add the chicken
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Roast at 425 for 10 minutes. Lower heat to 350 and finish roasting (45-50 minutes, depending on size).
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During the roasting period, the cheese will melt and seep out. This is the sauce.
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Remove chicken to a platter. If needed, thin sauce with equal amounts of stock and white wine.
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Carve and arrange pieces on a platter. Pour the sauce over the meat. Season lightly with pepper. Serve.
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