Julia Child's Favorite Roast Chicken
Julia Child's Favorite Roast Chicken requires around 1 hour and 25 minutes from start to finish. This recipe serves 1 and costs $6.79 per serving. One portion of this dish contains about 145g of protein, 144g of fat, and a total of 1977 calories. 17 people were impressed by this recipe. A mixture of sea-salt, thyme sprigs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as an expensive main course. It is a good option if you're following a gluten free and primal diet. It is brought to you by For the Love of Cooking. With a spoonacular score of 92%, this dish is spectacular. Try From Julia Child: "My Husband's Favorite Coq Au Vin", Julia Child’s Chicken Liver Mousse, and Julia Child's Vichyssoise for similar recipes.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 75 minutes
Ingredients:
1/2 cup carrots, sliced
1/3 cup celery, finely diced
Handful of celery leaves
1 3 1/2- to 4-pound chicken
3/4 cup chicken broth
6 1/8-inch-thick lemon slices
1 tbsp fresh lemon juice
1/2 cup onion, sliced
Handful of fresh parsley stems
Sea Salt and freshly ground pepper, to taste
2 fresh thyme sprigs
2 1/2 tbsp unsalted butter, divided
1/2 cup of water (to help veggies from burning if needed)
Equipment:
oven
frying pan
toothpicks
roasting pan
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 425. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery then cook over medium heat until softened; add the thyme sprigs.Wash the chicken inside and out then pat dry. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems, celery leaves, and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter. Place a roasting rack in a roasting pan. Salt the chicken all over and set it breast up on a rack in the pan. Place the chicken into the oven and Roast for about 1 hour and 15 minutes, as follows:* At 15 minutes: Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350 degrees.* At 45 minutes: Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.* At 60 minutes: Baste the chicken with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165.Let the chicken rest on a carving board for 15 minutes before slicing. Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until slightly syrupy, 5 minutes. Strain the sauce; you will have just enough to bathe each serving with a spoonful. Serve the sliced chicken and sauce with carrots and onions on the side. Enjoy.
Step by step:
1. Preheat the oven to 42
2. Melt 1 tablespoon of the butter in a skillet.
3. Add the diced carrots, onion, and celery then cook over medium heat until softened; add the thyme sprigs.Wash the chicken inside and out then pat dry. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems, celery leaves, and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter.
4. Place a roasting rack in a roasting pan. Salt the chicken all over and set it breast up on a rack in the pan.
Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350 degrees.* At 45 minutes
1. Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.* At 60 minutes: Baste the chicken with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 16
2. Let the chicken rest on a carving board for 15 minutes before slicing. Spoon all but 1 tablespoon of fat from the juices in the pan.
3. Add the stock and boil until slightly syrupy, 5 minutes. Strain the sauce; you will have just enough to bathe each serving with a spoonful.
4. Serve the sliced chicken and sauce with carrots and onions on the side. Enjoy.
Place the chicken into the oven and Roast for about 1 hour and 15 minutes, as follows* At 15 minutes
Nutrition Information:
covered percent of daily need
