What people are saying about Susan's books and cooking classes
		The instruction was so friendly, but also professional. I loved the meals, and having the kids join us at times—made me feel almost like part of the family. The mix of field trips provided good balance—the market was spectacular, and Rouen an interesting visit. Susan's personality was the best though—the instructor really sets the tone, and Susan was excellent.
		Barbara Munson, 2008
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Roast Chicken
Poulet Rôti

Nothing simpler!

	1 roasting chicken, with giblets
	Sea salt and freshly ground black pepper
	12 imported bay leaves

1. Preheat the oven to 450 F (230 C).
   
   
2. Pat the chicken dry all over with paper towels. Remove the giblets from the cavity of the chicken, generously salt and pepper the cavity, and return the giblets. Stuff the bay leaves into the cavity.
   
   
3. Truss the chicken and place it breast side up, on a rack if you like in a large baking pan. Roast in the center of the oven until the bird is golden on the outside and the leg joint moves easily when you rotate it, about 1 hour.
   
   
4. Remove the chicken from the oven, and salt and pepper it generously all over. Flip the bird onto the breast side and let it rest, uncovered, for at least 15 minutes and as long as 30.
   
   
5. Carve the chicken and arrange it on a warmed serving platter. Cut the giblets into thin slices and arrange them on the platter. If a substantial amount of cooking juices remain in the baking pan, place it over medium heat and bring to a boil. Scrape up any browned juices, add ½ cup (125 ml) water, reduce by about one-third and pour over the chicken.

4 to 6 servings