Dry Roasted Heritage Chicken

I learned this traditional french method for making crispy skinned heritage chicken from 3 star Michelin chef Antonie Westermann. This recipe is all about highlighting the naturally full flavor that makes heritage chickens so special.

  • 1 ~2.5-4lb heritage chicken
  • ~2 quarts chicken stock
  • ~2 quarts water
  • salt to taste

Preheat Oven to 325°. Place enough stock and and water in a pot so as to fully or mostly submerge your bird and heat water until it reaches a gentle boil. Place bird in the pot, once water begins to simmer let it cook for 30 minutes.

Take the chicken out of the pot and place it on a roasting rack above an oven pan. Place the pan in the oven and let your bird roast for 30 minutes, flipping it about halfway through the cooking time.

Remove your chicken from the oven and let the meat it rest for 10 minutes. To finish, carve chicken and season with salt. Serve with potatoes and red wine or beer.

Recipe courtesy The Kosher Omnivore's Quest