Julia’s Roast Chicken, with Love

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Today, August 15th, is Julia Child’s birthday. She would have been 105 years old. Like many people, I watched her cook on PBS growing up.

Of course, I was like ten years old, so maybe that makes me a little strange. But I don’t care.

In her honor, I roasted a chicken for dinner tonight as I learned from her and Mastering the Art of French Cooking, Volume I many years ago.

I once had both of her Mastering books on my shelf. Alas, somewhere along the way, I’ve lost them. So what you get is the way I remember.

“We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.” — Julia Child

Julia Child

Finely dice a stalk of celery, a carrot, and half an onion. Saute these and a teaspoon of thyme in a tablespoon of butter until it starts to get tender.

Wash a roasting chicken, about 3 pounds, and stuff it with the cooked vegetables, some chopped celery leaves and parsley stems, and a lemon cut into slices. Truss the legs with some kitchen string. Trim the wings or tuck them underneath so they don’t burn. Rub a room-temperature pat of butter all over the chicken and give it a good salting.

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.” — Julia Child

She taught a right proper way to roast a chicken. Happy Birthday, Julia Child. Visit suppertimeblues.com to learn more.

Roast the chicken in a 425°F oven for 15 minutes. Baste it with another pat of melted butter. Toss in 1/2 cup each of sliced onion and carrots around the chicken. Lower the temperature of the oven to 350°F and roast another 30 minutes.

I used rainbow carrots today. I thought they looked a little like flowers and that seemed good for a birthday.

She taught a right proper way to roast a chicken. Happy Birthday, Julia Child. Visit suppertimeblues.com to learn more.

 

“A party without cake is just a meeting.” — Julia Child

Baste again with a tablespoon of lemon juice. Cook another 15 minutes. Check the internal temperature at the thigh for 165°F. If it’s less than that, continue roasting until it is.

“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child

Let the chicken rest on a cutting board for about 15 minutes. Carve and serve.

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” — Julia Child

 

She taught a right proper way to roast a chicken. Happy Birthday, Julia Child. Visit suppertimeblues.com to learn more.

Happy Birthday, Julia Child. And thank you.

 


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4 thoughts on “Julia’s Roast Chicken, with Love

  1. Ha! I loved those quotes.
    Honestly, Bill, you’re fixin’ to make me start cooking again. I have declared myself a cooking burnout and just pretty much have given up the ghost, but these recipes make me go, “Hmm … I could maybe cook ONE thing…” (Except, of course, in my current state of singletude, one roast chicken lasts a lifetime or more …)

    • That is the nicest thing you could ever say, thank you. You can eat for days on one chicken, heck of a bargain. Then you make stock from the carcass and freeze that too. Julia also once said, ” In cooking you’ve got to have a what-the-hell attitude.” Thanks so much for stopping by!

  2. Bill, what a lovely reminder of Julia Child! We loved her show! Your neighbors here still have both volumes of Mastering the Art- Volume 1 is in tatters, but I still use it for so many things. Volume 2 is in better shape. If you need to copy a recipe, give me a call or come across the driveway! Glad you cooked a chicken for Julia on her birthday which in France is also my feast day (Assumption of the virgin Mary!–a legal holiday in France).

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