This week, I’m opening my kitchen to Audrey Le Goff, a fellow food writer from Brittany, France, who brings us a beloved family recipe: her herb-butter roast chicken.
I’m so happy to see this though it might be made on the grill as the weather is heating up.
I was thinking about making a salad for accompaniment and saw your artichoke and grain which sounded delicious but since Sfiziosa Antichi Cereali Del Colle isn’t available could I just use farro?
This would definitely be delicious on the grill! Controlling the temperature might be a touch tricky, but if you know your grill, you can make it work and have an amazing result! Enjoy!
Giulia, thank you for introducing us to Audrey. Audrey, thank for an interesting read and a great recipe. I love the personalized stories that surround the food.It is what we would talk about if we were sitting at your table, enjoying this chicken.
Much appreciated, Rex! I am so glad to have found you as well, and I hope you'll continue following along and enjoy the countless recipes available on my Substack and blog. Feel free to ask any questions you may have.
As for personalized stories, I wholeheartedly agree. I feel like some folks are going away from that, but storytelling is vital for me.
I'm saving this beautiful recipe for next Sunday. I live alone so I'll need to plan left-overs for the week. But before Sunday, I'd better learn how to spatchcock a chicken. Life is rich.
The chicken tastes fantastic the next day, Will, don't worry about that! There are some great youtube videos that teach how to spatchcock a chicken, but I prefer to ask my butcher to do it, if possible. If you have a solid pair of kitchen shears, they make removing the backbone much easier. Enjoy!
What a great post! Making roast chicken is one of my favourite dishes to make and I always make some kind of flavoured butter to go under the skin but I didn't know it had a French name, "beurre contisé", I like it! I always serve with some kind of roasted/cooked potatoes and tenderstem broccoli as a minimum... Nice post, thank you
Sounds perfect, Francesca! Us French seemingly have a name for everything in the kitchen, which I always enjoy sharing with readers. There's always something I learn too, because cooking is like a never ending education. Just an FYI, on my blog I have an amazing recipe for a Classic French Gratin Dauphinois that goes amazingly with this chicken.
Hello, Kat. Typically all my recipes on my Substack have a printable pdf to go along with them, but as this is my first ever crosspost, I didn't know how to include one properly. I will try to get one up asap, if possible!
I’m so happy to see this though it might be made on the grill as the weather is heating up.
I was thinking about making a salad for accompaniment and saw your artichoke and grain which sounded delicious but since Sfiziosa Antichi Cereali Del Colle isn’t available could I just use farro?
This would definitely be delicious on the grill! Controlling the temperature might be a touch tricky, but if you know your grill, you can make it work and have an amazing result! Enjoy!
Giulia, thank you for introducing us to Audrey. Audrey, thank for an interesting read and a great recipe. I love the personalized stories that surround the food.It is what we would talk about if we were sitting at your table, enjoying this chicken.
Much appreciated, Rex! I am so glad to have found you as well, and I hope you'll continue following along and enjoy the countless recipes available on my Substack and blog. Feel free to ask any questions you may have.
As for personalized stories, I wholeheartedly agree. I feel like some folks are going away from that, but storytelling is vital for me.
I'm saving this beautiful recipe for next Sunday. I live alone so I'll need to plan left-overs for the week. But before Sunday, I'd better learn how to spatchcock a chicken. Life is rich.
The chicken tastes fantastic the next day, Will, don't worry about that! There are some great youtube videos that teach how to spatchcock a chicken, but I prefer to ask my butcher to do it, if possible. If you have a solid pair of kitchen shears, they make removing the backbone much easier. Enjoy!
What a great post! Making roast chicken is one of my favourite dishes to make and I always make some kind of flavoured butter to go under the skin but I didn't know it had a French name, "beurre contisé", I like it! I always serve with some kind of roasted/cooked potatoes and tenderstem broccoli as a minimum... Nice post, thank you
Sounds perfect, Francesca! Us French seemingly have a name for everything in the kitchen, which I always enjoy sharing with readers. There's always something I learn too, because cooking is like a never ending education. Just an FYI, on my blog I have an amazing recipe for a Classic French Gratin Dauphinois that goes amazingly with this chicken.
Oooh I will look it up, thanks for letting me know!
Oh my word, that chicken looks and sounds incredible
It's a favorite over here, I hope you'll get a chance to enjoy it, Mark!
This dish looks wonderful. Thank you.
Merci, Judy. If you get a chance to try it I'd love to know what you think.
Is there a print option for this gorgeous recipe?
Hello, Kat. Typically all my recipes on my Substack have a printable pdf to go along with them, but as this is my first ever crosspost, I didn't know how to include one properly. I will try to get one up asap, if possible!