Poulet roti aux moutarde

Townsend has a policy that anyone is allowed to stop by and inspect the farm at anytime, and cameras are always welcome anywhere, lots of times our guests/inspectors arrive at dinner time and are treated to a meal. This simple recipe is one the kitchen uses because not only is it delicious it is easy to expand for unexpected company.


1  6-8 lb free ranged chicken
1 large shallot, quartered
2 fresh rosemary sprigs
2 fresh sage sprigs
1c Mustard Vinaigrette ( see recipe)
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh sage

Mustard Vinaigrette
¼ c Dijon mustard
3 Tbsp white wine vinegar
¾ c olive oil
2/3 c chopped shallots
2 Tbsp chopped fresh rosemary
2 tsp chopped fresh sage


Preheat oven to 450 deg

Pat chicken dry. Season cavity with salt & pepper. Place shallot, rosemary sprigs & sage sprigs in cavity. Slide hand between the chicken skin and meat over breast to form pockets. Spread 2 Tbsp vinaigrette under the skin over breast meat and thighs and legs.

Truss the chicken to hold shape. Place into a roasting pan. Brush with 2 Tbsp vinaigrette over chicken. Sprinkle with chopped herbs. Season with salt & pepper.

Roast chicken 20 min. Reduce temperature to 375 deg. Continue to roast till juices run clear when chicken is pierced in thickest part of thigh. Basting occasionally with pan juices, approx. 1 hr & 20 min. remove from oven and let rest and cool 1 hr.

Serve room temperature or chilled with remaining vinaigrette along side.

Mix mustard & vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt & pepper.  Cover & chill, bring to room temperature: mix well before using.