Roast Chicken with Ginger, Macaroni with Roasting Juices (Poulet Roti au Gingembre, Coudes au Jus)

From Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard

Cookbook

Author(s): Richard Olney, John Thorne

Page 242

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

kateq

5 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

This is really good chicken--actually a good chicken dinner. The pasta and the tomatoes with the juices from the chicken, the lovely note of flavor from the ginger--great meal! I think it's really important to use a really good free range organic bird and to trim away the obvious fat near the cavity. The turning may sound like a pain but it's really no big deal.

Report