1. Preheat the oven at 350 F (175C)
2. “Bridez” the chicken and put butter or oil on top. Add salt pepper and thyme.Â
3. Roast for about 45 minutes.Â
4. In the meantime, in a large bowl, mixt all other ingredients. Drop on the roasted chiken and cook for another hour, ” arrosing” frequently.Â
5. When the chicken is readey, boil the juice left until it become more dense and “put” this liquid over the chicken.
From: Le cercle des fermières du Québec. Qu’est-ce qu’on mange? (1989)