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Whole Roasted Chicken on a Bed of Root Vegetables
Page 22
Cuisine: North American | Course Type: Main Courses
(8 reviews)
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kateq from annapolis, md
I have been using Keller's method for roasting chicken (Bouchon) for a long time and so it was a natural to try it with the root vegetables. I did, however, omit some of the oil and most of the butter and trim excess fat from the chicken. I think that had I not done this, I would, like reviewer Andrew, have been unhappy with the fat which would have soaked into the vegetables.
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