Julia Childs roast chicken is the best chicken recipe you will ever make.
Your family will not be able to get enough of this buttery chicken. If you are lucky enough to have leftovers, you can always make a chicken pot pie or a wonderful chicken salad with apples and cranberries.
I have long been a fan of Julia Child. Not only was she a wonderful cook, she was an accomplished woman. She studied at Le Codon Bleu, became the first woman to be inducted into the Culinary Institute of America’s Hall of Fame, created a cooking school, wrote many cookbooks and created her own television cooking show. She is definitely a woman to look up to.
Julia Child owned a home in D.C. where she spend hours on writing “Mastering the Art of French Cooking.” Sadly it is in ill repair now.
When I found out the Julia Child’s exhibition would be at the Smithsonian, I piled my family in the car and we went to see it. I wish I could have stepped inside the kitchen and learned from the Master.
Julia Childs Roast Chicken
I decided to us my All Clad stainless steel pan to make Julia Childs roast chicken recipe. I often use a Dutch Oven, but I wanted to try a pan that is closer to the one Julia would have used. I found that it was much easier to work with. I was able to baste the chicken with ease.
Julia Child’s roast chicken recipe deserves to shine and be the star of the dinner. Because of this I prepate a quick side dish of baby new potatoes with butter and parsley.
Here is how to make the potatoes:
- Boil the new potatoes, skins on
- When cooked, drain and place back in pan
- Using a sharp knife, cut the potatoes in half or quarters (this will be approximate, since you won’t take them out of the pan)
- Add 1/2 stick butter, salt and pepper to taste and 1 – 2 TBL fresh parsley.
- Stir and serve
If at all possible, use fresh herbs when making this (or any recipe). I love to use fresh herbs when cooking and make sure I always have fresh herbs growing outside my door. Read how to turn a grill into a herb garden.
Julia Childs Roast Chicken
Savory roast chicken just like Julia Child would make. You don't want to miss this.
- 2 1/2 tablespoons unsalted butter
- 1/3 cup finely diced carrots
- 1/3 cup finely diced onion
- 1/3 cup finely diced celery
- 1 teaspoon thyme savory or mixed herbs, or 2 fresh thyme or savory sprigs
- 1 3 1/2 - 4 pound chicken
- Freshly ground pepper
- Parsley stems
- Celery leaves
- Six 1/8-inch-thick lemon slices
- 1/2 cup sliced onion
- 1/2 cup sliced carrots
- 1 tablespoon fresh lemon juice
- 3/4 cup chicken stock or broth
Preheat the oven to 425 degrees. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.
Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. For easier carving, cut out and discard the wishbone. 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 and celery leaves and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter, then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.
Choose a flameproof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.)
Roast the chicken in the oven 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 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 degrees.
Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string.
Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.
I am excited to be sharing Julia Childs Roast Chicken recipe with you. Take a few moments to see what my other home cooking friends are making to celebrate the birthday of Julia Child.
Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table
Petits Pains by Karen’s Kitchen Stories
Crepes Suzette by Grumpy’s Honeybunch
Coq Au Vin by Monica’s Table
Homemade Puff Pastry by Amy’s Cooking Adventure
Cherry Clafouti by The Freshman Cook
Creme Brûlée by Culinary Adventures with Camilla
Cauliflower Gratin by A Day In The Life on The Farm