French · IV The Method
Roast Chicken: The Robuchon Method
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Robuchon's approach to roast chicken — the preparation he described as his favourite and the one he used to test chefs — establishes the precise requirements for a correctly roasted chicken: a specific temperature progression, basting frequency, resting time, and the test for doneness that does not involve a thermometer.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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