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.
- Canola oil, for frying
- 2 large russet potatoes (about 1 1/2 lb.), cut into thick french fries
- 8 tbsp. unsalted butter
- 1⁄2 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
- 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.
- 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.
- 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.