A perfect Sunday dinner. Roasted Chicken, Spinach, Mashed Potatoes, and Gravy. When you make Julia Child's Favorite Roasted Chicken you are bound to end up with a happy family. Chris and both cats were head over heels for this one. One thing I did which is not in the recipe was to add a little flour to the broth and pan drippings so it was a smoother gravy. Delicious!
This was taken while the chicken was in the oven-
Julia Child's Favorite Roasted Chicken-
Ingredients -
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
One 3 1/2- to 4-pound chicken
Salt
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
Method -
Preheat
the oven to 425°. 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°.
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°**
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.
** Our chicken took about an extra half hour for it to be cooked through.
