Cold Farm Chicken with Homemade Mayonnaise tender and flavorful

1 Preheat your oven to 390°F (200°C) (gas mark 6)

2 Stuff the inside of your bird with all your seasonings then place it on an oven-safe dish, mix a generous knob of butter by salting and peppering it, then brush the bird all over, salt it, pour a large tablespoon of your chosen oil, then place it on one thigh, cook for 15 minutes then repeat on the other side, cook for 15 minutes then put it upright again while basting, cook for 40 minutes, remove the dish then place it on a plate, let cool then put it in the fridge for overnight cooling.

3 In the morning prepare the mayonnaise and blanch your fries then remove the breastbone from the chicken, the 2 thighs which you will cut in half, remove the 2 breasts and cut at the height of the wings which you will keep aside.

4 You have your carcass in front of you, at mid-height cut it so that you are left with just the bottom of the carcass in the shape of a small boat which you will place in the center of a large platter.

Plating

All the pieces of the bird around it then the breasts sliced and arranged in our small boat, a few cornichons around, give your fries a second stronger cooking so they become crispy, season a good salad nicely.