Julia Child's roast chicken with pan sauce
French cuisine · ANTI-CHEF · ♥ 15K likes · 448.8K views · 29 min video
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Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole chicken
- ¼ tsp salt
- 1 tbsp softened butter
Sprinkle a quarter teaspoon of salt into the cavity and smear a tablespoon of softened butter inside.
Julia Child: buttering and trussing the bird
Truss the chicken with a trussing needle and string, through the lower carcass, under the legs, over the drumsticks and through the tip of the breastbone, then fold the wings behind and draw the string tight and tie.
Pat the chicken thoroughly dry and smear a tablespoon of softened butter all over the outside.
Julia Child: vegetables in the roasting pan
- 1 tbsp softened butter
- carrots
- onion
Slice the carrots and onion and strew them around the chicken in a shallow roasting pan, breast side up.
Preheat the oven to 425F; he set a convection oven to 415F instead.
- 2 tbsp melted butter
- 1 tbsp oil
Roast breast side up for five minutes, then left side up for five, then right side up for five, basting with the melted butter and oil after every turn.
Turn the oven down to 350F, he used 340F on convection. After about eight minutes switch to breast side up and keep rotating and basting every eight to ten minutes until done.
Salt the chicken halfway through and once the reserved butter and oil are used up, baste with what is in the bottom of the pan.
Check with a thermometer; the recipe calls for an hour to an hour and twenty minutes, this bird was done early.
Rest the chicken on a platter five to ten minutes.
- ½ tsp shallot
- 2 tbsp cooking fat
Remove all but two tablespoons of fat from the pan, add the shallot and cook over medium heat for one minute.
- 1 cup beef stock
- pepper
- salt
Add the beef stock, boil and scrape up the fond, and reduce to about half a cup. Season with pepper and a touch of salt.