8 thoughts on “Roasted Chicken”

  1. John Brzezinski

    My wife and I dined at Le Pichet about 6 weeks ago. The restaurant ambiance and service were outstanding, but your chicken was simply sublime. It was so good that we returned to Le Pichet two nights later for an encore. Yes, we ordered the chicken again. And again, it was sublime. Bravo!

    Of course, I was delighted to find that you posted the recipe. I plan to try my hand at it at home.

  2. My boyfriend and I were in Seattle 2 years ago. A coworker recommended Le Pichet and said you have to get the chicken. We did and haven’t stopped thinking about it since! I found a recipe that said it was the Le Pichet chicken pretty soon after or trip there. I made it and it was delicious but it was just slightly different. It said to just lay the stick of butter on the top of the chicken and put it in the oven like that. It didn’t say to melt it first. It also recommended rotating the chicken every 15 minutes on all 4 sides. But I have been following this sites recipe for the last year and it’s so delicious. I’m actually making it right now. My home smells DELICIOUS!!!

    1. Hello Kim; Thanks so much for your kind words about Le Pichet. You are right that the recipe you describe is not the way that we do it, as you will know by comparing with the recipe on my blog. I am curious, you say that the recipe you read said it was “Le Pichet’s”? Where did you see that at? Best – Jim

  3. Thank you for the great recipe!

    I took to heart your recommendation to get the highest quality bird possible (I am lucky enough to live near wonderful farm shops, like this one: http://www.hartley-farm.co.uk/butchery-i-44.html) and was very happy with the results, as were my guests. Utter simplicity and flavor.

    Now we just need an equally good chicken stock recipe that uses the leftover carcass…

    Thanks again!

  4. Hi. My husband and I just returned from a trip to Seattle and we ordered this chicken at your restaurant. I recall a small bit of sauce. Was that just the pan juices, or do you make a pan sauce with a little wine? I’m surprised at how simple this recipe is because it is so memorably delicious.

    Also, what happens if you don’t remove the wishbone and tail? Is that just aesthetic or does it affect the cooking process?

    1. We generally do serve a sauce with the chicken; for example right now we are serving a roasted sweet pepper coulis.
      Removing the tail is just for looks, for basically the same reason that the wing tips are removed in a good French restaurant. The wishbone needs to come out or it interferes proper carving of the breast.

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