Roast Chicken Quebecois

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An incredibly crispy-skinned roast chicken technique from quebec.

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Steps

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Thi is easily doubled or tripled , if you have enough roasting rack space.

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Rinse , then dry chicken with paper towels.

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Salt the cavity with 1 tsp salt , and put a cut-up lemon , some garlic cloves , and the fresh rosemary inside the cavity.

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Butter the outside of the chicken with soft butter.

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Then flour the whole thing.

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Put it on a rack , and roast it in a 400 degree oven until juices run clear.

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Remove from oven , let sit 10 minutes uncovered.

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Discard the flavoring ingredients from the cavity.

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Meanwhile , de-grease the roasting pan leaving about 3 tablespoons of fat , add 1 / 2 cup of white wine and 1 / 2 cup water to the crusty fond at the bottom of the roasting pan , and boil over high heat , scraping to incorporate the fond.

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Reduce the juices by about half , put the juices into a serving bowl.

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Carve the chicken at table to show off the beautiful , crisp skin , which everyone will want to taste.

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Pass the reduced juices for a natural , flavorful and elegantly simple sauce'.

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Ingredients

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chicken, lemon, fresh rosemary, garlic clove, salt, butter, wheat flour, dry white wine, water