Foele Poulet Recipe

  • 1 3-to-3 1/2-pound chicken
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 stalk celery with leaves, chopped
  • 2 carrots, chopped
  • 1 stick butter or 4 ounces
  • bouquet garni made of 1 bay leaf,
  • 3 sprigs parsley,
  • 1/8 teaspoon thyme
  • 6 peppercorns

Melt 3 tablespoons butter in bottom of heavy casserole and saute onions, celery, and carrots for 5 minutes. Put 1 stick of butter inside chicken, sew up, and truss. Put chicken on top of vegetables, and add bouquet garni. Cover and place in preheated 350°F. oven. Immediately turn oven down to 300°F. and cook for 11/2 hours, basting frequently.

Remove cover and continue cooking for 30 minutes more. Transfer chicken to heated serving platter. Strain liquid left in casserole, carefully pressing vegetables with spoon to squeeze out as much of their juices as possible.

Serve juice in sauceboat.