Poulet Sel Fou
- 1 roasting chicken, 5-6 lbs
- 1 tbsp Home Cook’s Pantry Sel Fou
- 2 tsp paprika
- 5 cloves garlic, minced
- 2 tbsp olive oil
- 2 lemons, seeded and sliced thin
- 2 cups chicken stock
Blend together Sel Fou, paprika, garlic and olive oil then rub onto and under the chicken’s skin. Cover tightly with plastic and refrigerate at least 1 hour.
Place chicken in a roasting pan with lemon slices on top. Roast at 420° for 90 minutes, basting every 30 minutes with stock. Done when meat thermometer inserted reads 165° and juices run clear when pierced at leg joint. Allow chicken to rest covered with aluminum foil about 20 minutes before carving.
Yields 8 servings.