Our tips for making a very soft roast chicken

It is one of the favorite dishes of the French, young and old alike: roast chicken.

We like to share it with the family with fries or baked potatoes.

Problem?

Often the chicken is dry, diminishing our pleasure a little.

To finally obtain a chicken with firm and soft flesh, Laurent Mariotte and his columnists give us their advice to avoid having any nasty surprises when they come out of the oven on the program

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White or thigh? 

First of all, you have to be careful with the cooking time because the chicken breast or the thigh does not need the same time.

But what can be done without dismembering the chicken in question?

"You should never put the breast in contact with the oven", explains Laurent Mariotte.

"For that, I put it on one thigh for half an hour at 170 ° C. I water it regularly. I turn it over on another thigh. Same again for half an hour. I water it and then I flips it squarely on the breast. The back of the chicken is left in the air. You continue 45 minutes, without forgetting to baste it. " 

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The other tip according to Olivier Poels is to start cooking cold: "If you start cooking roast chicken in a hot oven, it will contract immediately and it will tend to dry out. When you start an oven, we quietly increase the temperature, we do not attack the meat and we generally have a softer chicken. "

For Charlotte Langrand, this is advice from chef Chloé Charles who "advised her to put leek greens inside during cooking, to both moisten and flavor."

All you have to do is try it all for the next Sunday meal.