Julia Child'S Roast Chicken
- 3 lbs roasting chickens or 3 lbs frying chicken
- 3/4 teaspoon salt
- 6 tablespoons softened butter
- 1 small sliced carrot
- 1 small sliced onion
- 1 tablespoon good cooking oil
- 1/2 tablespoon minced shallots or 1/2 tablespoon green onion
- 1 cup brown chicken stock, canned chicken broth or 1 cup beef bouillon
- Preheat oven to 425 degrees.
- Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
- Truss the chicken and dry it thoroughly.
- Rub the skin with 1 Tb. butter.
- In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
- Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
- Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
- Reduce oven to 350 degrees.
- Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
- Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
- Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
- When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
- While the chicken is sitting, remove all but two tablespoons of fat from the pan.
- Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
- Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
- Pour a spoonful over chicken and serve the rest at the table as gravy.
roasting chickens, salt, butter, carrot, onion, cooking oil, shallots, brown chicken stock
Taken from www.food.com/recipe/julia-childs-roast-chicken-420150 (may not work)