Jacques Pepin’s Basic Roast Chicken

http://cooking.nytimes.com/…/11353-jacques-pepins-basic-roa…

Jacques Pepin’s Basic Roast Chicken Recipe

Changing a meal’s status requires more than a change of name, but not much more Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this…

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