Julia Child Whole Chicken Recipel ((EXCLUSIVE))

We eat a lot of chicken and our Sunday meal is often whole roast chicken. This was an easy pick. Roast chicken with lemon and herbs is a more sophisticated version of the roast chicken I normally make.

I have a chicken in my freezer that needs to be acknowledged! My only problem is that I would have to deal with Brenna in my kitchen the whole time it is cooking. Sitting in front of the oven...screaming...give me chicken!!! That little kitty can smell chicken as soon as it enters the house! Seriously though...I think I'm just going to have to suck it up and make this chicken!!!

Great recipe! I used a similar one my whole life! Often this was our Sunday lunch where I grew up( in France). Serve it sometimes with any vegetable you like! Green beans cooked just right seasoned with parsley and butter! A salade of watercress is delicious with it. It is difficult to find water cress over here. I find it at the international market( Atlanta) . Bon appétit! A scrumptious easy meal! When my children were growing up, I would often serve it with baked potatoes . It was an easy Sunday meal. Thank you for sharing!

\n \u2018Julia Child's poulet po\u00eale a l'estragon says as much about the Gallic way of life as it does the art of haute cuisine'\n \n \n Elisabeth Luard\n \n Casserole-roasted chicken (poulet po\u00eale a l'estragon)\n\nExtract from Julia Child's Mastering the Art of French Cooking (with Louisette Bertholle and Simone Beck)\n \n Published by Penguin Books 2009 (first published in 1963) \n \n \n Serves 4 people \n \n Estimated roasting time: 1 hour and 10--20 minutes for a 3lb bird Preheat oven to 160\u02daC\/325\u02daF\/ \nGas Mark 2\n \n Ingredients \n \n A 3lb roasting chicken\n\u00betsp salt\nPinch of pepper\n3\u00bdoz butter\n6 or 8 sprigs of fresh tarragon or \u00bdtsp of dried tarragon\n\u00bdtbsp oil, more if needed\n1 medium sliced onion\n1 small sliced carrot\nA fireproof casserole large enough to hold the chicken on its back and on its side, with a tight-fitting cover\nA bulb baster \nAluminium foil\n\nFor the brown tarragon sauce \n \u00bept brown stock or beef bouillonand tinned chicken broth combined to make \u00bept\n\u00bdoz cornflour blended with \n\u00a01tbsp Madeira or port \n2tbsp fresh chopped tarragon or parsley \n\u00bdoz softened butter\n\nTo serve\n 10-12 fresh tarragon leaves blanched for 30 seconds in boiling water, rinsed in cold water and dried \non absorbent paper\n Season the cavity of the chicken with a quarter of a teaspoon of salt, the pepper and half an ounce of butter. Insert 3 or 4 sprigs of tarragon, or sprinkle in a quarter of a teaspoon of dried tarragon. Truss the chicken. Dry it thoroughly and rub the skin with half an ounce of butter.\n Place the casserole over a moderately high heat with one ounce of butter and the oil. When the butter foam has begun to subside, lay in the chicken, breast down. Brown for 2 to 3 minutes. Turn the chicken on another side, being sure not to break its skin. \n Continue browning and turning the chicken until it is golden almost all over, particularly on the breast and legs. This will take 10-15 minutes. Add more oil if necessary to keep the bottom of the casserole filmed. \n Remove the chicken. Pour out the browning fat if it has burned, and add one-and-a-half ounces of fresh butter. \n Cook the carrots and onions in the casserole for 5 minutes without browning. Add a quarter of a teaspoon of salt and the remaining tarragon. \n Salt the chicken, using a quarter of a teaspoon of salt. Set it breast up over the vegetables and baste it with the butter in the casserole. Lay a piece of aluminium foil over the chicken, cover the casserole, and reheat it on top of the stove until you hear the chicken sizzling. Then place the casserole on a rack in the middle of the preheated oven.\n Roast for 1 hour and 10-20 minutes, regulating heat so that the chicken is always making quiet cooking noises. Baste once or twice with the butter and juices in the casserole. The chicken is done when its drumsticks move in their sockets, and when the last drops of juice drained from its vent run clear yellow. Remove the chicken to a serving dish and discard trussing strings. \n To make the sauce, add the stock or bouillon and broth to the casserole and simmer for 2 minutes, scraping up coagulated roasting juices. Skim off all but a tablespoon of fat. Blend in the cornflour mixture, simmer for a minute, then raise heat and boil rapidly until sauce is lightly thickened. Taste for seasoning, adding more tarragon if you feel it necessary. Strain into a warmed sauceboat. Stir in the herbs and butter. \n To serve, pour a spoonful of sauce over the chicken, and decorate the breast and legs with tarragon leaves. The dish may be garnished with sprigs of fresh parsley or-if you are serving them-saut\u00e9ed potatoes and grilled tomatoes.\n","url":"https:\/\/www.countrylife.co.uk\/food-drink\/greatest-recipes-ever-julia-childs-casserole-roasted-chicken-20952","thumbnailUrl":"https:\/\/keyassets.timeincuk.net\/inspirewp\/live\/wp-content\/uploads\/sites\/8\/2010\/09\/chicken_casserole.gif","image":"https:\/\/keyassets.timeincuk.net\/inspirewp\/live\/wp-content\/uploads\/sites\/8\/2010\/09\/chicken_casserole.gif","dateCreated":"2010-09-23T16:22:00+00:00","datePublished":"2010-09-23T16:22:00+00:00","dateModified":"2014-06-12T12:35:42+00:00","articleSection":"Country Life","author":{"@type":"Person","name":"Country Life"},"publisher":{"@type":"Organization","name":"Country Life","logo":{"@type":"http:\/\/schema.org\/ImageObject","url":"https:\/\/keyassets.timeincuk.net\/inspirewp\/live\/wp-content\/uploads\/sites\/8\/2019\/01\/countrylife-google-logo.png"}},"mainEntityOfPage":{"@type":"WebPage","@id":"https:\/\/www.countrylife.co.uk\/food-drink\/greatest-recipes-ever-julia-childs-casserole-roasted-chicken-20952"},"keywords":["Country Life","Food and Drink"]}!function(n,e,i){if(!n){n=n||{},window.permutive=n,n.q=[],n.config=i||{},n.config.apiKey=e,n.config.environment=n.config.environment||"production";for(var o=["addon","identify","track","trigger","query","segment","segments","ready","on","once","user","consent"],r=0;r

Hi Denise, this method should work with chicken drumsticks as long as they have plenty of meat on them as very lean drumsticks may dry out a little. Be sure to baste them and check at around the 1.5 hour mark to see if they are done, as drumsticks cook a little faster than the whole bird. Let me know how you get on! J.

Child started her master roast chicken recipe with a 425-degree oven to brown and then reduced the heat to 350 degrees for cooking. However, she knew that ovens cook differently, so she advocated monitoring the chicken through the whole cooking process, changing the heat levels if needed. She was fine with the chicken sizzling but warned against any signs that the fat was burning. 2b1af7f3a8