Coquelet Rôti au Romarin et à l'Ail

Instructions

1. Preheat oven to 220°C. Pat the coquelet dry inside and out with kitchen paper. Season the cavity generously with salt and pepper. Stuff the cavity with 3 smashed garlic cloves, a few sprigs of rosemary and a halved lemon.
2. Mix softened butter with chopped rosemary and 1 crushed garlic clove. Gently loosen the skin over the breast and thighs and push the herb butter underneath.
3. Rub the outside of the bird with olive oil and season generously with salt and pepper. Truss loosely if desired.
4. Place in a roasting tin with the remaining whole garlic cloves. Roast for 15 minutes at 220°C to brown the skin.
5. Reduce heat to 190°C. Pour the white wine into the tin (not over the bird). Continue roasting for 30–35 minutes, basting every 10 minutes, until the juices run clear when you pierce the thickest part.
6. Remove the bird and rest on a warm plate covered loosely with foil for 10 minutes.
7. Pour the pan juices into a small saucepan with the chicken stock. Simmer for 3 minutes to make a simple jus. Strain and serve alongside the carved coquelet with roasted garlic cloves and green salad.

Related Recipes

• Lapin aux Pruneaux et au Cognac
• Pavé de Saumon Sauce Citron-Câpres