I found a de-boned whole Poulet Rouge chicken at my grocery store yesterday and picked it up on a whim. I'd planned to:
1. season it simply with salt, pepper, maybe some fresh herbs and a little garlic....let it air-dry overnight to dry the skin a little
2. lay it flat (skin-side down) in an oven-proof pan, sear on the stovetop over medium-high heat(perhaps weighted a la chicken under a brick?)
3. remove the weight, flip the bird skin-side up, then put into a preheated 400'F oven till cooked through.
This is my first time cooking with a de-boned chicken, so I'm concerned that the breast may ovecook in this preparation before the thighs are done. (I can cut into pieces and remove as they are done, but I like the presentation factor of a whole bird if possible.)
Thoughts? Advice? Because it cost a pretty penny, I want to do it justice. :) Thanks!