Julia’s Favorite Roast Chicken
I still regret the day I didn’t take time off from work to attend Julia Child’s cooking demo and book signing at the Chicago Botanic Garden years ago. I’m a huge fan of hers and, it would’ve been a wonderful thing ~ a great memory, for sure ~ and I know for a fact, nothing memorable happened at work that day!
Chicken is so popular, and there’s a good reason why; it’s delicious, healthy and the price is right. Not much beats this roast chicken of Julia’s. It’s moist and meaty on the inside with a great golden roasted color on the outside.
This is perfect roast chicken for about any occasion! You’ll have to make it to find out how delicious it is!
Julia’s Favorite Roast ChickenAdapted
2½ tablespoons unsalted butter1/3 cup each: finely diced carrots, onion and celery
1 teaspoon thyme
One 3½ to 4-pound chicken
Freshly ground pepper
Six 1/8-inch-thick lemon slices
½ cup sliced onion
½ cup sliced carrots
1 tablespoon lemon juice
¾ cup chicken stock
Preheat oven to 425 degrees.Melt 1 tablespoon butter in skillet.
Add diced carrots, onion and celery and cook over moderate heat until softened.
Stir in the herbs.
Wash chicken rapidly inside and out with hot water and pat thoroughly dry.
Pull neck skin up over the breast and salt and pepper the cavity.
Spoon in cooked vegetables, a handful of celery leaves and the lemon slices. Massage chicken with 1 tablespoon butter.
Tie ends of drumsticks together and tuck wings underneath body.
Use a roasting pan 1-inch larger than the chicken.
Salt the chicken all over and set it breast up on a rack in the pan.
Roast the chicken for about 1 hour and 15 minutes, as follows:
At 15 minutes: Brush the chicken with the remaining ½ 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 ½ cup of water to the vegetables to prevent browning.
At 50 minutes: Baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets and flesh should be somewhat soft. An instant-read thermometer registers 165 degrees.
Transfer to a carving board and let rest for 15 minutes.
Carve and serve on a platter.