Chef Yassine Riahi, who works at the <a href="https://www.lordysparisclub.com/" target="_blank" rel="noopener">Lordy&#39;s Paris Club</a> restaurant, gives us the secret to his foolproof recipe for Lord&#39;s roast chicken.

Ingredients :<ul class="ul1"><li class="li1" style="text-align: justify;"> 1.8kg of free-range yellow chicken</li><li class="li1" style="text-align: justify;"> 80g white onion</li><li class="li1" style="text-align: justify;"> 1 clove of garlic</li><li class="li1" style="text-align: justify;"> 200g butter</li><li class="li1" style="text-align: justify;"> 1.5L of chicken stock</li><li class="li1" style="text-align: justify;"> 150cL of white wine</li><li class="li1" style="text-align: justify;"> 1 kg of Agria potatoes</li><li class="li1" style="text-align: justify;"> 250g of a homemade spice mix</li><li class="li1" style="text-align: justify;"> 1 tablespoon of old-fashioned mustard</li></ul>

Preparation :
FOR THE CHICKEN
Rinse the outside and inside of the chicken with cold water, then dry gently with kitchen paper.
Using a knife, remove the skin from the neck and the rump. Place the bird on the breast and make incisions on each side along the backbone to remove it.
Open the chicken like a book, remove the cartilage and ribs from the inside, reserve the chicken trimmings.
Place the chicken on a baking sheet lined with parchment paper. Brush the outside and inside of the chicken with marinade.
For more even cooking and juicier chicken, place each chicken half in a vacuum bag with the marinade for low-temperature cooking.
Cook the poultry for 45 minutes in a combination oven at 72&deg;C.
Just before serving, pan-fry the chicken skin side down to crispy skin and bake for 7 minutes.
The chicken is ready to serve.

FOR THE POULTRY JUICE Crush poultry carcasses and giblets using a blade. Peel and cut the onion into eighths. Crush the garlic clove. In a casserole dish, heat a drizzle of grapeseed oil. Brown the chicken flesh and bones until they are nicely colored. Add the butter, onion and garlic. Lower the heat and let it brown gently. Remove the meat and the aromatic garnish to a colander. Filter the cooking butter through a sieve. Deglaze the juices with white wine, return the carcasses to the chicken stock. Cook gently for 1 hour 15 minutes, skimming regularly. Pass the contents of the casserole dish through a large strainer. Filter the juice base collected through a chinois. Cool and set aside in a cool place. Reduce the juice to a syrupy consistency. Add a tablespoon of old-fashioned mustard.

FOR THE CHIPS
Cut the potatoes into chips .
Run under water to remove the starch (tip: when the water becomes clear, there is no more starch).
Dry the chips well with a clean cloth.
Cook the chips twice: cook for 8 minutes at 140&deg;C, then cook for the final second time at 180-190&deg;C.
The chips are ready.

How to make the perfect chicken and chips?

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