Christian Delouvrier's Roast Chicken with Herbed French Fries
"In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter. This recipe first appeared in our Jan/Feb 2013 issue along with the article La Mangeoire's Roast Chicken...."
INGREDIENTS
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In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter. This recipe first appeared in our Jan/Feb 2
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SERVES 2–4
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Canola oil, for frying
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2 large russet potatoes (about 1½ lb.), cut into thick french fries
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8 tbsp. unsalted butter
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½ cup soy sauce
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1 3–4 lb. chicken
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Kosher salt and freshly ground black pepper, to taste
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7 cloves garlic (4 crushed, 3 minced)
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1 bunch thyme, plus 1 tbsp. finely chopped
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