Julia Child’S Favorite Roast Chicken *Jb

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Servings: 4 Difficulty: Advanced
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A classic roast chicken with crispy skin, juicy meat, and aromatic lemon-herb stuffing
Julia Child's Favorite Roast Chicken *Jb recipe image

This recipe captures the essence of a perfect Sunday roast, featuring a golden, crispy-skinned chicken infused with the bright flavors of lemon and fresh herbs. The cavity is stuffed with sautéed mirepoix, thyme, parsley, and lemon slices, which steam the bird from the inside out while roasting. The result is incredibly tender, succulent meat with a rich, savory depth. Served with a quick pan sauce made from reduced chicken stock and pan drippings, this dish is ideal for family dinners or entertaining guests. It requires patience but rewards you with a timeless, comforting meal that feels both elegant and homey.

Julia Child's Favorite Roast Chicken *Jb recipe image
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Julia Child’S Favorite Roast Chicken *Jb

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 75.4

Description

This recipe captures the essence of a perfect Sunday roast, featuring a golden, crispy-skinned chicken infused with the bright flavors of lemon and fresh herbs. The cavity is stuffed with saut&# 195;©ed mirepoix, thyme, parsley, and lemon slices, which steam the bird from the inside out while roasting. The result is incredibly tender, succulent meat with a rich, savory depth. Served with a quick pan sauce made from reduced chicken stock and pan drippings, this dish is ideal for family dinners or entertaining guests. It requires patience but rewards you with a timeless, comforting meal that feels both elegant and homey.

Ingredients

Directions

  1. Melt 1 tablespoon of the butter in a skillet over moderate heat.
  2. Add the diced carrots, onion, and celery to the skillet. Cook until softened, about 5 minutes.
  3. Stir in 1 teaspoon of thyme, savory, or mixed herbs (or 2 fresh thyme sprigs). Remove from heat.
  4. Wash the chicken rapidly inside and out with hot water and pat thoroughly dry with paper towels.
  5. Cut out and discard the wishbone for easier carving later.
  6. Pull the neck skin up over the breast and secure it to the back with a toothpick.
  7. Season the cavity with salt and freshly ground pepper.
  8. Spoon the cooked vegetable mixture into the cavity. Add a handful of parsley stems, celery leaves, and six 1/8-inch thick lemon slices.
  9. Massage the remaining 1 tablespoon of softened butter all over the chicken skin.
  10. Truss the chicken by tying the drumsticks together and tucking the wings under the body.
  11. Preheat the oven to 425ðF (218ðC).
  12. Place the chicken breast-up on a rack in a flameproof roasting pan that is 1 inch larger than the bird.
  13. Season the outside of the chicken generously with salt and pepper.
  14. Roast the chicken at 425ðF (218ðC) for the first 15 minutes.
  15. At 15 minutes, quickly brush the bird with the remaining 1/2 tablespoon of butter. Scatter additional sliced vegetables around the bird in the pan.
  16. Reduce the oven temperature to 350ðF (175ðC).
  17. At 30 minutes, baste the chicken with the pan drippings.
  18. At 45 minutes, brush the chicken with 1 tablespoon of fresh lemon juice. Add 1/2 cup of water to the pan to prevent vegetables from burning.
  19. At 60 minutes, baste the chicken again with pan drippings.
  20. Begin testing for doneness around 75 minutes. The drumsticks should move easily in their sockets and feel soft.
  21. If not done, continue roasting, basting, and testing every 7-8 minutes.
  22. To check final doneness, spear the chicken through the shoulders and lift it slightly to drain juices. The juices should run clear yellow.
  23. Transfer the chicken to a carving board and discard the trussing string.
  24. Let the chicken rest for 15 minutes before carving.
  25. While the chicken rests, spoon all but 1 tablespoon of fat from the roasting pan juices into a small saucepan.
  26. Add 3/4 cup of chicken stock or broth to the saucepan. Boil rapidly until reduced and lightly syrupy.
  27. Strain the sauce. Serve with the carved chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 75.4kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 4.8g24%
Cholesterol 20.2mg7%
Sodium 14.0mg1%
Total Carbohydrate 2.0g1%
Dietary Fiber 0.6g3%
Sugars 0.9g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast chicken, julia child, lemon herb, pan sauce, crispy skin, whole chicken, thyme, parsley, dinner party, comfort food, classic recipe, roasting, chicken stock, garlic, onion, carrots, celery, buttermilk, oven roasted, family dinner
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