Pule Roti

2021/11/11 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).

A 6-minute walk from the Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward the Sendai High Court (southwest direction).


Along Itsutsubashi-dori, the back Ichibancho.

Opposite Mitsuhara-san, the shop on the first floor with the French flag

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato



I will do my best to help you today as well.


We hope that you will feel that this encounter is a very valuable and meaningful encounter.

Please stay with us until the end.


Today we would like to introduce you to the best party food for Christmas!


Especially, it is a "roasted whole chicken" with a strong presence that is indispensable for parties such as Christmas.

The point of baking deliciously is to make full use of the technique called "Aroze".

By diligently sprinkling fat and gravy on it to "aroze" it, you can bake it in the finest color while confining the deliciousness without losing the taste of the chicken that exudes from the bones and meat of the chicken.


* What is Aroze?

Aroze is the process of evenly sprinkling dripping oil and roasted juice on the ingredients during roasting to prevent the ingredients from drying out.

By applying oil to the material, the surface of the material becomes hot and the surface tightens quickly, and it also has the effect of not losing the flavor.

Here, the dripping oil was scooped up with a ladle, but if you want to do it more carefully, you should apply the oil evenly with a brush.





・ Young chicken (round chicken with limbs) ……… 1 chicken

・ Garlic ……… 3 pieces

・ Time ……… 2 branches

・ Rosemary ……… 2 branches

・ Rock salt ……… Appropriate amount

・ Salt, pepper ……… Each appropriate amount

・ Salad oil ………… Appropriate amount

・ Von Blanc (dashi stock from chicken and vegetables) ……… Appropriate amount

A. Unsalted butter ……… A small amount

A. Parsley ……… Small amount

○ Garnish (garnish)

a. Shimeji ……… 50g

a. Maitake ……… 50g

a. Mushrooms ……… 50g

a. Shiitake mushrooms ……… 50g

a. Time ……… Small amount

a. Unsalted butter ……… 1 tablespoon

a. Salad oil ……… Appropriate amount

a. Salt, pepper ……… Each appropriate amount


[How to make]

①. Put garlic, thyme, rosemary and rock salt in the chicken belly, and tie the two legs together with octopus thread. Sprinkle salt and pepper on the whole chicken and use a frying pan with salad oil to thoroughly brown the entire surface.

②. Place the chicken in ① on the top plate for the oven and sprinkle the oil remaining in the frying pan over the whole chicken. At this time, I also put it in my stomach. Refer to [How to bake whole chicken] below and bake in an oven at 180 ° C for 40 to 50 minutes while aroze.

③. Take the roasted whole chicken out of the oven, cover it with aluminum foil, and gently heat it to the inside with residual heat.

④. After taking out the chicken, heat the top plate, add a little von Blanc, and scrape off the sticky taste with a wooden spatula (called degrasse). Transfer this to a small pot and boil down to about 1/2 amount. Then melt and mix the unsalted butter of A and add the parsley of A to finish the sauce.

⑤. Cut a. Mushrooms for garnish and fry them in a frying pan covered with salad oil over high heat. Add 1 tablespoon of butter and season with salt and pepper.

⑥. Sauté mushrooms on a large plate, serve the whole chicken in ③, and decorate with herbs as a color.

⑦. How to separate. The point of cutting the roasted chicken is to insert a knife into the joint at the base of the meat and remove the meat even if the joint is cut. Put a knife in the middle of your chest and cut it in half. At this time, remove excess fillings and bones such as herbs inside. The cut thigh meat and breast meat are further cut in half, served on individual plates, and served with garnished mushrooms and sauce.


* If you add the gravy that remains on the cutting board after the chicken is separated and the remaining bones and herbs to the sauce of ④ and boil it, it will become a delicious sauce with a higher aroma.


[How to roast whole chicken]

1. Transfer the roasted whole chicken to the baking sheet for the oven so that the fat remaining in the frying pan is sprinkled over the whole chicken.

2. Put the whole chicken from 1. in an oven that has been preheated to 180 ° C and bake for 40 to 50 minutes. Take it out of the oven several times on the way, scoop up the fat and broth collected on the top plate with a ladle or spoon, and sprinkle it over the chicken.


That's all for today.


Thank you for reading to the end!



Next time again, La Fleur de Cerisier   See you on our blog! (o ^^ o)


Au voir (O   Voir)

À bientôt (A   Bianto   )


We're rooting for you.


# Miyagi # Sendai # Sendai #sendai   #miyagi   # Sendai French # homemade bread # French Sendai # pasta # surprise # birthday # dating # fashionable # fashionable # night view # Sendai Station # Ichibancho # Aoba-ku, Sendai Ichiban-cho # Itsutsubashi # hors d'oeuvres # Sendai gourmet # French cuisine # Sendai Bistro   # All-you-can-drink # charter # beef tongue # Banquet # farewell party # farewell Mukaekai # Sendai wine # sparkling wine you can drink # station near the # wedding after-party # restaurants wedding # free drink # per person # evening drink set # Sendai Women's Association # party # topic in Sendai dinner # Sendai # Sundays # wine #'re doing until late per person welcome # one person drink set # night # Sendai pasta # meat French # fish French # Sendai night rice # takeout # bachelor # back most Town # Gohashi Dori

Speaking of French in Sendai, La Fleur de Cerisier


[ La   fleur de cerisier rough ruled Surijie]

Means "cherry blossom" in French.


We hope that it will take root in this town like a cherry blossom and become a shop loved by everyone.


We hope that you will find a store that will be useful to you.


La Fleur de Cerisier  

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato