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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

I have a theory about people who enjoy cooking. When the recipe is intricate it becomes a welcoming challenge. Cooks seem to flourish on keeping their hands and their minds moving. I certainly do, and last evening’s 7-stage technique to perfectly  roast a chicken is the evidence. This original concept for roasting a chicken by David Bouley dates back to the early nineties, I added it to my repetoire for the first time on Irene Sunday. Below is his original preparation recipe, my adaptation according to Cath “will be the only way to ever prepare Chicken again”.

RECIPE The Perfect Roast Chicken

Time: 1 hour


1 3- to 3 1/2-pound natural chicken 
1 sprig thyme 
1 sprig rosemary 
1 sprig sage 
2 large cloves garlic, halved 
Salt and freshly ground black pepper 
1 lemon, halved 
Hungarian sweet paprika.


1. Preheat the oven to 375 degrees. Boil enough water to fill half the bottom of a roasting pan. 
2. Wash and dry the chicken. Remove the first two joints of the wings, and discard. Stuff the inside of the chicken with thyme, rosemary, sage and two garlic halves. 
3. Rub lemon, salt and pepper all over the chicken. Rub with remaining garlic, and sprinkle heavily with paprika to coat completely. Place the chicken on a rack set on top of the roasting pan, and steam over boiling water in the oven for 20 minutes. Remove from oven, place chicken on a vertical roaster and cross legs to catch inside the bars of roaster (to act as a truss). Pour off water, and place chicken in pan. 
4. Reduce the oven to 360 degrees, and roast the chicken about 20 minutes longer, until juices from the breast run clear when cut with a knife. Remove from vertical roaster, and cut off legs at the joint where the thigh meets the body. Return legs to pan, and roast about 10 minutes longer, until juices run clear. Allow chicken to rest 10 minutes, then remove herbs from cavity. Remove skin. Cut off each breast in one piece, and slice 1/4 inch thick on a diagonal. To serve legs, remove skin, remove meat from bone and cut into bite-size pieces.

Yield: 2 servings.



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