Roasted Poulet Rouge
You’re probably wondering what in the world a poulet rouge is right now if you weren’t Googling it. Well, the short story is that’s it’s an heirloom varietal of chicken out of France. Some would argue a fancy chicken :). To a certain degree it is, especially the flavor. However, when it comes to cooking a poulet rouge, it’s not any different than a regular chicken. Salt, pepper, maybe some herbs stuffed into the cavity and that’s it. The meat of a poulet rouge has a deeper flavor profile than a regular chicken which means all it needs is some salt and pepper. I think that’s one of my favorite things about this chicken, it’s taking a great ingredient and letting it shine. There is no need to hide the flavor.
Serving it with some roasted spring vegetables make’s this a delicious one pan meal that’s perfect for Sunday supper, a weekday meal or even for entertaining for some friends.
Enjoy and happy cooking!
Roasted Poulet Rouge with Spring Vegetables (Heirloom Chicken)
- 1 Poulet Rouge
- 3 sprigs of fresh thyme
- 5 cloves of garlic
- 1 lemon
- 3-4 carrots
- 2-5 spring onions or shallots
- 1 bunch of asparagus or hericot verts
- 1 tablespoon of olive oil
- Kosher salt
- Crusty French bread and some dijon mustard for serving
- Preheat your oven to 425F
- While it's preheating, take out the poulet rouge and pat dry. Then you will want to stuff it with the lemon cut in half, 2 of the garlic cloves that are peeled, the thyme and some salt. Then you'll want to tie it up. Rub with some olive oil. Then heavily coat with salt and a sprinkle of black pepper. Place in a roasting pan and then the oven.
- Once the poulet rouge is roasting, start gettin your veggies together. Peel the carrots, snap off the ends of the asparagus, peel and slice the onions in half.
- After about 20-25 minutes, take the chicken out of the oven and place the carrots, the other 3 garlic cloves and onions into the roasting pan. Toss with a bit of olive oil and salt. Place back in the oven and turn it down to 400F.
- After about 45 minutes, the chicken should have a nice brown color to it the the veggies should be done or just about done. Pull out the roasting pan and the chicken. Set the chicken aside and let rest. Place the asparagus in the roasting pan and toss with a touch more olive oil and salt. Place back in the oven for about 5-7 minutes while the chicken is resting and you are slicing it.
- Once the chicken is sliced, the veggies should all be done. Plate the chicken with the veggies and serve with some crusty French bread and dijon mustard.
Update: I wrote an article about the differences I feel, as a chef and non-scientist, animal breeder, chicken farmer, etc. that the Poulet Rouge and a regular chicken has, while discussing the good things about the farm. One of those differences was the appearance of a thicker skin after roasting the chicken, along with a different feel in the mouth. Graham from the farm decided to comment: “sorry to pick at the information provided on this, but the skin is actually Thinner on the Poulet Rouge, not Thicker.” I’ve since taken the article down and will not be purchasing any products from the farm for catering in Bend, Oregon. There just wasn’t a need for the comment.