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One of my French girls. Joyce Farms poulet rouge a la Heston Blumenthal with chicken demi glace, mashed potatoes, and haricot verts. Kind of a hybrid between Heston’s recipe and ChefSteps’s recipe. 

Brined, then blanched and shocked 3 times and left for two days for the skin to dry out in the fridge. Coated with olive oil, she glistens…

Then into a 200F oven for 3.5 hours, slow and low.

Several hours later, sides done, ready to fire the bird and sear that skin.

Yes.

Served up with a moat of homemade chicken demi glace mounted with butter and finished with thyme, garlic, and lemon juice. 

One of my French girls. Joyce Farms poulet rouge a la Heston Blumenthal with chicken demi glace, mashed potatoes, and haricot verts. Kind of a hybrid between Heston’s recipe and ChefSteps’s recipe. 

Brined, then blanched and shocked 3 times and left for two days for the skin to dry out in the fridge. Coated with olive oil, she glistens…

Then into a 200F oven for 3.5 hours, slow and low.

Several hours later, sides done, ready to fire the bird ahd sear that skin.

Yes.

Served up with a moat of homemade chicken demi glace mounted with butter and finished with thyme, garlic, and lemon juice.