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Julia Child’s perfectly roasted chicken.
Preheat oven to 425 F.
Remove giblets from inside of the chicken if necessary. Wash the chicken well, inside and outside, and dry well. Salt and pepper the cavity and place the sliced onion (1/2 of an onion) and the celery leaves inside. Fold the wings under the chicken. Julia says to fold them “akimbo”, which is I am sure what she meant. Tie drumstick ends together. Rub the outside of the chicken with the butter and sprinkle on the salt and Herbs de Provence, to taste.
Oil a cast iron pan or small roasting pan (use one with a V-shaped rack) with the olive oil. Place chicken in the pan breast side up and put the pan into the preheated oven. Roast the chicken, basting it every 10 minutes for 30 minutes. Then remove the chicken from the oven. Scatter the chopped onions and carrots around the chicken and reduce the oven temperature to 350 F. Put the chicken back into the oven. Continue to baste every 10 minutes now including the vegetables. The chicken will take an hour and 10 to 20 minutes total to reach an internal temperature of 170 F. When it’s done remove chicken from the oven. Remove chicken from the pan and let it rest on a cutting board while you make the sauce.
Remove vegetables and all of the drippings from the pan but leave 1 tablespoon of drippings. Heat the pan on the stove over medium heat and add the chicken and beef stock. Bring up to a rapid boil and reduce heat slightly. Add the fresh thyme leaves. Stir the cornstarch and port wine together in a small bowl or cup then add it to the sauce stirring constantly. Adjust seasoning with salt and pepper. If too thick adjust with more stock.
Slice chicken and serve over mashed potatoes with cooked green beans (or veggie of choice) and the roasted carrots and onions. Pour the sauce over and serve immediately.
Adapted from Julia’s Kitchen Wisdom by Julia Child. Copyright © 2000 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!