Julia Child’s Roast Chicken

Rustic, classic and no fuss is what Julia is all about. Roast chicken is on the menu this week. I was skeptical and excited to cook this weeks assignment because it was all too familiar. See, I have a thing with raw poultry. I don’t like to touch it…at all.

What kind of cook am I if I don’t like to touch raw meat? Joe laughs at me and sarcastically rolls his eyes. I’m used to it as I obsessively bleach the entire kitchen at even the thought of chicken tickling the counter. I make perfectly sure that there is a designated cutting board for such protein and hyper-actively wash the utensils used after each step…its a sad compulsion.

Of course her recipe calls for buttering the bird. And baby…I buttered it alright. I massaged the heck out of it in ways that are passed PG standards. Go big or go home, right?  I then trussed, tucked and stuffed the bad boy and sent it on its way. (Gosh…I may need a cocktail after this). What emerged was a golden globe of poultry. Crispy skin and tender meat. The secret and not so secret is basting. I have never basted before, but took Julia’s advice and basted every 10 minutes or so. I allowed the accumulated juices to pour over the bird and soak in the flavors. It was worth the extra effort.

I accumulated 2 of her recipes for this dish. This one for the flavorings, because I love the combination of rosemary and lemon, and the one from the #JC100 assignment was mostly based on technique.

Method:

1) Wash and pat dry the chicken. Remove the innards and either roast with or discard.Pre-heat oven to 425 degrees Fahrenheit.

2) In a large bowl, add 2 sprigs rosemary, juice of 1-2 lemons and smashed garlic.

3) Place chicken in bowl and rub juice mixture around. Stuff the lemons, rosemary and garlic inside the chicken cavity.

4) In a baking dish, line with 1/2 sliced onion and place chicken atop. Rub chicken with softened butter all over and season with salt and pepper, liberally. Drizzle with olive oil. Pour the rest of lemon juice at bottom of pan.

5) Roast chicken at 425 degrees first 15 minutes, then reduce to 350 degrees for the next hour and 5 minutes. (This is for a 3lb chicken) or when thermometer reads 170 degrees.

6) Throughout cooking, baste the accumulated pan juices every 10-15 minutes over the chicken.

Julia Child’s Roast Chicken

Excerpted from Julia’s Kitchen Wisdom by Julia Child. Copyright © 2000 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Ingredients

  • 1 3lb chicken, cleaned and dry
  • 2-3 Tb softened butter
  • 1-2 lemons, halved
  • 2-3 rosemary sprigs
  • 2-3 garlic cloves, smashed
  • Salt and pepper
  • Olive oil
  • 1/2 onion, sliced

Instructions

  1. Wash and pat dry the chicken. Remove the innards and either roast with or discard.Pre-heat oven to 425 degrees Fahrenheit.
  2. In a large bowl, ad?d 2 sprigs rosemary, juice of 1-2 lemons and smashed garlic.
  3. Place chicken in bowl and rub juice mixture around. Stuff the lemons, rosemary and garlic inside the chicken cavity.
  4. In a baking dish, line with 1/2 sliced onion and place chicken atop. Rub chicken with softened butter all over and season with salt and pepper, liberally. Drizzle with olive oil Pour the rest of lemon juice at bottom of pan.
  5. Roast chicken at 425 degrees first 15 minutes, then reduce to 350 degrees for the next hour and 5 minutes. (This is for a 3lb chicken) or when thermometer reads 170 degrees.
  6. Throughout cooking, baste the accumulated pan juices every 10-15 minutes over the chicken.
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Bon Appetit!

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