Poulet Frites Recipe

Prepare persillade

In a small bowl combine minced garlic, chopped parsley, thyme, lemon zest, lemon juice, olive oil, salt and pepper. Mix to form a loose paste — this is your persillade.

Pat the half Cornish hen dry with paper towels. Gently loosen skin over the breast and thighs with your fingers to create pockets for seasoning.

Rub about two-thirds of the persillade under the skin (in the pockets) and the remaining over the skin and cavity. Let sit at room temperature for 15–20 minutes to marinate while you prepare the fries and beans (or refrigerate up to 2 hours).

Preheat oven to 425°F (220°C). Place the hen breast-side up on a rack set over a rimmed baking sheet or in a roasting pan. Drizzle any remaining olive oil over the skin if needed.

Roast the hen 25–35 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove hen from oven and transfer to a cutting board. Tent with foil and rest 8–10 minutes before carving. Reserve pan juices to spoon over chicken if desired.

While the hen marinates, cut potatoes into 1/3–1/2-inch fries. Soak cut potatoes in cold water for at least 20 minutes (up to 2 hours) to remove excess starch; this helps crisp them.

Drain and rinse the potatoes, then dry thoroughly with a clean towel. Toss the dry fries with cornstarch (optional) to lightly coat, then season with half the salt and half the pepper.

For deep frying: heat 3 cups (or enough) vegetable oil in a heavy pot or fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and season immediately with remaining salt and pepper.

For oven fries (alternate): toss fries with 1 tbs oil and spread in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden. Season with remaining salt and pepper.

Keep fries warm in a low oven (200°F / 95°C) while finishing the hen and green beans.

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and crisp-tender.

Immediately transfer beans to an ice bath (or very cold water) to stop cooking and keep color. Drain and pat dry.

In a medium skillet over medium heat, melt butter. Add the drained green beans and sauté 2–3 minutes to heat through. Stir in lemon juice, salt and pepper; toss to coat. If using, sprinkle toasted sliced almonds and toss once more.

Carve the rested half Cornish hen into breast and leg portions. Spoon any reserved pan juices or a little extra persillade over the carved pieces.

Arrange fries alongside the carved hen and a portion of green beans. Garnish with extra chopped parsley and serve with lemon wedges on the side.

Serve immediately so fries remain crisp and chicken is warm.