Poulet Grande Mere

Serves 4 people 

1 2-2.5 pound organic chicken (whole)
2 peeled carrots (large diced)
3 celery stalks (cleaned and cut into large diced)
1 medium yellow onion (chopped)
2 Tbs Smashed/Beaten Raw Garlic
1 cup    Olive Oil (good quality)
2 Tbs Herbes de Provence
1 Tbs Dried Mustard Powder
1 Tbs Chopped Fresh Sage
1 Tbs Chopped Fresh Tarragon
1 Tbs Chopped Fresh Rosemary
3 Tbs Chopped Fresh Parsley
2 Fresh Squeezed Lemon Juice
1/2 cups Light chicken stock

Kosher salt and Fresh Grounded Pepper for Seasoning
In small mixing bowl- mix together 2 Tbs kosher salt, 1 Tbs of grounded black pepper, all dried ingredients. In small mixing bowl- mix together all fresh herbs and ½ the amount of garlic and 1/2 cup of olive oil. Wash the chicken in the sink with cold water. Remove any insides of the chicken (liver, neck). Trim the wings with scissors. Pat dry the Chicken from the sink and place on a cutting board. Season the inside of the chicken with generous amount of both the dry herb seasonings and the fresh herbs with oil. Season the outside of the chicken with both mixtures and under the skin of the chicken. Stuff the inside of the chicken with ½ of the celery, yellow onion, carrots. Truss the chicken with butcher twine- tie the legs and back wings together. Purpose of trussing the chicken is to have an even cooking time.

Add the remaining vegetables, oil, garlic, and any fresh or dried herbs mixture to the bottom of the Revol Chicken Roasting Pan. Place the tied, seasoned, and stuffed chicken in the roasting pan. Add chicken stock to the pan. Roast the chicken open in the oven at 375 F for 45 minutes and baste the chicken with the juices in the pan for two minutes.  Reduce oven to 350 F and cook for another 30 minutes until the juices run clear and the internal temperature is 155 F degrees.