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!
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
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: