This week's French Friday with Dorie recipe is Hurry-Up-and-Wait Roast Chicken. It's just a classic roast chicken, rubbed with salt and the cavity filled with lemon and herbs if you like, but cooked rapidly at high temperature and then allowed to rest for half an hour or so to allow the juices to run back into the chicken.
Here is my patiently waiting, upended chicken (I upended it both ways as I was not clear on which way was best):
The resulting chicken had crispy skin and was lovely and moist.
I served my chicken with stir fried veges and alas, discarded that crispy skin. I also made the sauce using the pan juices and water, which I thickened with a dessertspoonful of plain flour.
What else is there to say - this was roast chicken in the classical way. To see what the other Doristas thought, visit the LYL section of the FFWD website.