Theme Recipe: Poirot's Perfect Belgian Roast Chicken

Poirot can cook.  He is quite the little Chef with traditional French fare through the eyes of his native Leige in Belgium.  There are a few instances of him cooking for his colleagues.  In one case he serves a suprebly roasted chicken with vegetable to Hastings and Japp.

Simple chicken ready for roasting

1 Good chicken, Poirot's bird looks about 3 1/2 to 4 lbs, and he would have gotten it from an actual butcher (we know that he has a butcher, he takes Japp to him for some excellent beef tenderloin for Christmas dinner in Hercule Poirot's Christmas).  


1 tbsp. Good Sea Salt


1/2 tbsp. Fresh Black Pepper


You favorite seasoning (nothing over to top!  Remember, this is Poirot, he keeps things neat, tidy and simple--and he his a real gourmet.  I'm pretty fond of Thyme myself, and Tarragon is very French and has a real affinity for chicken!!)


Whole Peeled White Potatoes


1.  Preheat oven to 450 degrees.  Do not dry the chicken, season very with the salt and black pepper, all over the outside and inside of the bird.


2.  Add in your chosen seasoning (keep in mind that any of the green herbs, citrus and some savory spices will work, as long it's not over used--if I am using a spice like powdered coriander, I don't put too much on the skin, but season the cavity very well).


3.  Poirot does not truss.  Place the bird in a roasting pan, slip the wings underneath.  Roast to seal in juices for 30 minutes.  Remove from oven and cut heat down to 375 (or 365 if you have temperature control that will allow that--this is the heat I use.).  


4.  Add in the potatoes and season with salt and black pepper.  If you are using fresh herbs, add some into the cavity of the bird at this time.  Return the chicken to the oven and roast off for another 60 minutes.  


5.  Chop extra fresh herb, remove chicken from oven and toss in the herbs with the potatoes.   Return to oven for another 15 to 30 minutes depending on the weight of the bird--I really go for the 3 1/2 pounders.  At any time, you may cover the bird loosely with foil--I just lay it on top and do not fold it down at all.

This looks a lot like Poirot's try

6.  Remove chicken from oven.  Let stand for 5 to 10 minutes.  Transfer to a nice serving tray (Poirot uses a Silver tray), lay the potatoes around and lay on a carving set.  Bring to set table and carve the chicken for your guests, as Poirot does for Japp and Hastings.  Serve 1 or 2 potatoes per plate.  Buttered green peas on the side are a great companion to the poultry and potato.  For an aperitif, he serves Liqueur. 


If you click here, you'll that I'm not the only weirdo on the web writing about food and Poirot!  Oh thank god, I'm not alone!!

I found the clip with Japp serving Poirot his pedestrian London food at his home.  Poirot's expression says it all:  he is not enthused!  Now, this scene WILL give English food a bad name!!  I recommend, since there is a song-over, watching it with the sound down.  Again...that expression is all you need!