2002. Mustard Sauce Rotisserie Chicken

This mustard sauce rotisserie chicken is the closest recreation to an authentic poulet roti from a French bistro, and it is as simple as it can get. Not counting salt and water, this recipe comes at a grand total of four ingredients. The chicken is roasted uncovered with only salt; no oils, liquids, or spices.

Ingredients:

1 chicken

salt

1/2 cup water

2 Tbsp vinegar

1 tsp (heaped) dijon mustard

1/4 cup cream

Method:

Salt the chicken front and back well. Roast in a rimmed metal pan for 1 hour and 15 minutes in a preheated 400F oven. Drain any liquids back into the roasting pan and remove the chicken aside to rest, covered loosely in foil. Add water, vinegar, and mustard to the pan, whisk to combine. Add the cream and cook stovetop on a gentle simmer until slightly reduced. Serve the sauce around the roast chicken with a salad on the side.

صحة و عافية