While I was in SF last week I went to Park Tavern with some friends. Below is picture of the restaurant.
On the menu is Poulet Noir. Sounded good, but did not want to wait 30 minutes for the meal.
Curious I found the recipe for the Park Tavern Poulet Noir.
Looking at the recipe it looked like I could do it. One of the recommendations is to use a Staub vertical chicken roaser which is what I use in my weekly chicken cooking. Below is a 5lb roasting chicken. the Park Tavern has a 1 1/2 cornish hen. They do a better job of presentation. I’ll think about taking the roasted vegetables and place them in the roaster.