Christian Delouvrier's Roast Chicken with Herbed French Fries

Christian Delouvrier's Roast Chicken with Herbed French Fries

In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umami-rich mixture of soy sauce and butter.Todd Coleman

In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umami-rich mixture of soy sauce and butter. This recipe first appeared in our Jan/Feb 2013 issue along with the article La Mangeoire's Roast Chicken.

Christian Delouvrier's Roast Chicken with Herbed French Fries
This recipe's secret to a perfectly moist bird with bronzed, crisp skin is basting with an umami-rich mixture of soy sauce and butter.
Yield: serves 2-4

Ingredients

  • Canola oil, for frying
  • 2 large russet potatoes (about 1 1/2 lb.), cut into thick french fries
  • 8 tbsp. unsalted butter
  • 12 cup soy sauce
  • 1 (3–4-lb.) chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 7 cloves garlic (4 crushed, 3 minced)
  • 1 bunch thyme, plus 1 tbsp. finely chopped

Instructions

  1. Pour oil to a depth of 2" into a 6-qt. heavy-bottom Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 375°. Add the potatoes and cook, turning occasionally and maintaining an oil temperature of 325°, until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet, and refrigerate until chilled, about 1 hour.
  2. Meanwhile, heat oven to 475°. Melt butter in 2-qt. saucepan over medium heat; stir in soy sauce; set aside. Season chicken with salt and pepper, stuff cavity with crushed garlic and bunch thyme; tie legs together. Transfer to 9" x 13" baking dish. Brush heavily with some of the soy mixture, and cook, basting twice more, until an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour. Let rest for 10 minutes.
  3. Return oil to medium-high heat; increase temperature to 385°. Working in batches, add chilled potatoes, and cook until crisp, about 2 minutes. Using a slotted spoon, transfer fries to a large bowl. Toss fries with minced garlic, chopped thyme, and salt. Carve chicken; serve with fries and pan juices.