Young Yellow Hen in Fresh Herb Butter with Roasted Potatoes and Asparagus
- 2 young yellow Landes hens, 4 pounds each (1.8 kg)
- 1 cup chicken jus (20 cl)
- 1 head garlic
- 1 pound baby creamer (new) potatoes (500 g)
- 7 ounces butter (200 g)
- fleur de sel
Step 1: Hens
Singe the chickens, dress, and draw them. Remove the nerves from the legs, and singe the feet to remove the thin layer of skin. Loosen the skin of the chicken without tearing it, and spread the herb butter (prepared below) over the meat. Cover it with the skin so that the meat does not dry when it is cooked.
Scrape the first skin off of the potatoes and cut in half.
Butter a cast iron pot, and place the chickens into it on one leg side. Place the potatoes around it. Put dabs of butter all around the pot, and add the halved head of garlic.
Bake the chicken and potatoes for 13 minutes in a 430°F (220°C) oven, basting with the butter as they cook. Turn the chickens over, and cook for another 13 minutes on the other leg side, basting frequently. Turn the potatoes over once they are lightly browned.
Next, place the chickens on their backs. Cut the string around the legs, and continue cooking for another 11 minutes. Check the level of doneness by pricking the drumsticks with a fork—the juice should be clear.
Remove the chickens, season, and place on a sheet pan, breast side down. Place another sheet pan on top to cover the first. Set aside for a maximum of 5 minutes.
Remove the fat from the pot, deglaze with the chicken jus, and bring the sauce to the desired consistency before filtering through a chinois.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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