Parez le poulet, frottez-le de gros sel et badigeonnez-le d'un peu d'huile d'olive. Bourrez le coffre du poulet avec l’ail vert et le citron coupé en 4.
Placez le poulet dans un plat à four entouré des tiges d’ail vert coupées. Ajoutez des brins de thym, de romarin. Versez un fond d'eau.
Enfournez à 90° (th. 3). Laissez-le ainsi cuire pendant 6 heures en le retournant à mi cuisson en l'arrosant de son jus.
Avant de servir, faites griller la peau du poulet en augmentant la température du four à 180° (th. 6) entre 20 et 30 min en le retournant à mi-parcours. Servez tiède !
Notes
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