Meme washed her chickens inside and out before cooking them, removing every last bit of fat, overlooked feathers, and any bruises, blemishes, or blood spots. She said if you didn’t, it tasted too “chickeny.” That bird was sanitized—or so she thought. I would never argue with Meme, but according to the USDA, washing chicken is not necessary. If the bird is contaminated, dangerous bacteria are not going to be affected by cold tap water. Washing the chicken actually increases the chance of cross-contamination; water that has touched raw chicken and splashed into the sink can potentially contaminate other food. This recipe relies on a classic French preparation: stuffing the bird with aromatics, roasting it to perfection, and using the pan juices plus added shallots, wine, and stock to make a light sauce. There’s not a lot to cloud the plate or palate or mask a mistake. I will often order chicken, seemingly the most boring dish on the menu, when trying a new restaurant. Simple roast chicken is the test of a good cook. Herbes de Provence, used here, is a mixture of dried herbs that typically contains some of the following: basil, cracked fennel, rosemary, sage, thyme, marjoram, lavender, and savory.
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