André Soltner’s Roast Chicken Recipe
"“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat..."
INGREDIENTS
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2 sprigs fresh thyme
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3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig
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2 small white onions, halved
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1 poussin or small chicken (about 20 ounces)
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons peanut oil
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2 sprigs fresh parsley
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1/4 cup white wine
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1/4 cup chicken broth
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2 tablespoons minced Italian parsley
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1 tablespoon butter
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