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:

Equipment:

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