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Paris: favourite takeaway roast chicken?

Whether from a spit outside a butchers', a supermarket, a modest restaurant. Good quality chicken a plus, as well as the roasting, herbs and spicing.

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  1. The best one is from wherever you happen to be at the time...I've never had a truly bad roast chicken anywhere in France. Some better than others, but never bad.

    (probably never from a supermarket, though....)

    1 Reply
    1. re: sunshine842

      I agree; it's probably more important that one select the chicken by product rather than place; we have three rotisseurs within shouting and there are subtle differences,. But in the end, if I'm bushed after a long day, almost any one will do.

    2. You should be able to find a tasty one in your neighborhood. Restaurant-wise, L'Ami Louis famous for theirs, but it's pricy.

      3 Replies
      1. re: ChefJune

        Lagatta; my very personal opinion is that L'Ami louis was terrific in 1968 but now is an overpriced relic. Caviat emptor or bring a a trust-funder friend to pay.

        1. re: John Talbott

          I ate at L'Ami Louis not many years after 1968 (ah, youth!) but Parisian friends have told me it is ridiculously expensive now. Thanks.

        2. re: ChefJune

          Unlike John l go to L'Ami Louis three or four times a year. If you can avoid the wine list it is not all that terribly expensive. OTOH l never get the chicken as cooked too much for me regardless of the provenance.

        3. The real trick to take away is to get one that has just become "done". Don't let them give you one that has been overcooked. That is sometimes a problem especially if you get there late.

          1. http://theframedtable.com/wp-content/...

            Wednesday and Sunday, at the Marché Grenelle, in the 15th. Great poulet roti!!

            1 Reply
            1. re: lemarais

              Those look delicious! It is dinnertime and my mouth is now watering.

            2. I agree that every market has a good poulet rôti stand.
              But I don't agree that all poulet rôti stands are equal.
              When in doubt, queue up where the queue is longest. Always.
              And in all the good PR stands, customers come early and "book" a chicken, specifying the pickup time, which means the chicken should be timed for cooked-ness at that precise time and will not be overcooked.
              Therefore, I suggest:
              1. Scout out in your local market the poulet rôti stand with the longest line.
              2. Come back another day, at an earlier hour, and book your chicken, preferably near your meal time, so as to avoid reheating. Leave your name
              3. Do try to get poulet fermier.
              4. At appointed time, get your poulet tattooed with your name.
              5. Don't forget to get a barquette of potatoes that had been roasting in a pan underneath the turning chickens that have been drip-drip-dripping heavenly juice on the said potatoes.

              9 Replies
              1. re: Parigi

                +100 on the potatoes roasted in the drippings. sometimes I let the family eat the chicken and just eat potatoes.

                (and ask for a little extra jus -- they'll ladle it into the bag with the chicken, but don't worry, it won't leak...just the think for the baguette you pick up on the way home/to the park)

                  1. re: John Talbott

                    Not entirely...most of it is just juices.
                    And tasty.
                    And part of a healthy, balanced diet.

                    All things in moderation.

                    1. re: John Talbott

                      one should not go to paris to avoid fat!

                        1. re: Parigi

                          I'm here representing Pinocchio's dilemma -
                          As a physican-scientist I know fat is fat and we Americans are dying because of it much faster than say the Japanese.
                          On the other hand, as a glutton, I had Rodolphe Paquin's lievre royale today (pix posted elsewhere) and while I'll die a day quicker, so be it.

                          1. re: John Talbott

                            just tell yourself that it's chicken fat, so it's higher in oleic acid than most other kinds of animal fat.

                            (not as watertight an argument as with duck fat...but it's close)

                            1. re: John Talbott

                              John - have you read Ebbeling & Ludwig's study published last June in JAMA, or any of Gary Taubes work? Some food for thought, guilt free Lievre Royal - but no potatoes!