WHOLE ROASTED POULET BLEU                                                                                                      

Lemon, Fennel, Laurier, Thyme  

                                                                    

1ea.  Poulet Bleu (Whole 4lbs)                                                                                                        3 oz. Fennel Branch (Cut Coarsely)  

.25oz. Fresh Thyme Branch                                                                                                              ½ Fresh Lemon (cut in quarters)

½ Medium White Onion (cut in quarters)                                                                                      ½ Whole Garlic Crushed (Skin- on)

4tsp. Whole Grain Mustard                                                                                                              1 tsp. Shallot (Minced)

3ea. Garlic Cloves (Chopped)                                                                                                           2 tsp. Chives (Minced)

1 tsp. Tarragon (Leaves)                                                                                                                    2 tsp. Chervil (Chopped)

2 tsp. Flat Parsley (Chopped)                                                                                                            2-3oz. Olive oil

Fleur de Sel-To taste                                                                                                                          Cracked Pepper-To taste 

 

Brush the Chicken with olive oil and season with salt and pepper. Fill the cavity with onions, lemon, fennel, crushed garlic, Thyme and Bay leaf.  Place chicken on an elevated cooking grate and place in a pre-heated 300 degree oven for 50 min. after chicken is cooked increase temperature to 475 degrees to brown the exterior skin thoroughly (this could take 3-5 minutes). Remove chicken from oven and let rest for 10-15 minutes before serving 

For Herb Mixture-“Moutard Vert”

Place the chives, parsley, tarragon, chervil, shallots, garlic and whole grain mustard into a small mixing bowl. Using a small teaspoon mix all ingredient together until well combined (splash of fresh lemon and olive oil optional) Season correctly and set In the center of a large serving plate place the portioned whole chicken. Place a spoonful of the herb mixture on the plate and splash the composition with the remaining olive oil finishing with a sprinkle Fleur de Sel.  Garnish with sprigs of fresh herbs of you choice and serve immediately.