{"id":343,"date":"2011-02-12T20:59:58","date_gmt":"2011-02-13T01:59:58","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=343"},"modified":"2011-05-19T22:19:26","modified_gmt":"2011-05-20T02:19:26","slug":"poulet-roti","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=343","title":{"rendered":"Poulet r\u00f4ti"},"content":{"rendered":"<p><strong>Source:<\/strong> Mimi Hiller, California, USA, rec.cooking.com<\/p>\n<p>Serves 4<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li> <span style=\"text-decoration: line-through;\">2<\/span> (1) teaspoons salt<\/li>\n<li> 1 teaspoon paprika<\/li>\n<li> 3\/4 teaspoon cayenne pepper<\/li>\n<li> 1\/2 teaspoon onion powder<\/li>\n<li> 1\/2 teaspoon thyme<\/li>\n<li> <del>1\/2 teaspoon white pepper<\/del><\/li>\n<li> 1\/4 teaspoon garlic powder<\/li>\n<li> 1\/4 teaspoon black pepper<\/li>\n<li> 1 whole roasting chicken, about 3 pounds<\/li>\n<li> 1 cup chopped onions<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li> Combine all spices (first 8 ingredients) in small bowl.<\/li>\n<li>Rinse chicken, inside and out. Drain well.<\/li>\n<li>Rub spice mixture over skin and the inside of chicken.<\/li>\n<li>Place in a resealable plastic bag, seal and refrigerate overnight.<\/li>\n<li>When ready to roast, stuff cavity with onions.<\/li>\n<li>Place chicken breast side down in roasting pan<em>.<\/em><\/li>\n<li>Roast uncovered at 250\u00baF (That:s not a typo&#8230; it&#8217;s really 250\u00baF! Anything over 225\u00baF is safe as long as the chicken reaches an internal temperature of at least 155\u00ba, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: Mimi Hiller, California, USA, rec.cooking.com Serves 4 Ingredients 2 (1) teaspoons salt 1 teaspoon paprika 3\/4 teaspoon cayenne pepper 1\/2 teaspoon onion powder 1\/2 teaspoon thyme 1\/2 teaspoon white pepper 1\/4 teaspoon garlic powder 1\/4 teaspoon black pepper 1 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=343\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-343","post","type-post","status-publish","format-standard","hentry","category-poulets"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=343"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/343\/revisions"}],"predecessor-version":[{"id":425,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/343\/revisions\/425"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}