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Julia Child Roast Chicken

Posted by Melissa Schmalenberger on April 30, 2011 in Family, Food, life, Moms |

When you think of Julia Child, what image pops into you head? For me it is 3 different images. First one is this SNL skit SNL

The next image is Julia Child herself from her cooking show The French Chef, it almost feels like she is doing a paradoy of herself  The French Chef

Now how about the image from the Movie Julie and Julia with Meryl Streep? Julie and Julia

(I couldn’t get the videos to load, please visit my original blog post here to view all of the videos if you can’t get it to work either)

What fun to view all of these videos out there! It was only a matter of time before I picked up on of Julia’s cookbooks….it is ok if I call her Julia because we are best friends….if we ever would have met. The French cooking is because my middle son is in his second year of French class and he had an assignment to cook a French meal with a main dish, side dish and dessert. He chose to make the main dish of the classic roasted chicken. This is a dish that everyone should know how to make. And if you are 15 and learning how to cook, why not start with the master Julia Child?

This is the book that started it all. What more can be said about it that you don’t already know? She is the master of French cooking and she isn’t even French. Originally published in 1961 where she takes all of the traditional French dishes and sauces and makes them for the average home cook to conquer. The directions are full of descriptions and will make for an entertaining day in the kitchen. Give it as a gift to your foodie friends or try making one for yourself. I think it will give you an understanding of the daunting task that Julie had in Julie and Julia.

The Ruling: Everyone loved it…..it was picked to the bone. My son made this with a classmate of his and she had it with ketchup. Yeap, you read that right! She must be related to my youngest son who likes everything with BBQ sauce. So if you make this….try to eat it without the American condiments. He skipped the section on the gravy. In retrospect maybe he should have made it so that the ketchup would have been skipped.

Roast Chicken (Poulet Roti), page 240

Ingredients:

  • A 3 pound, ready to cook roasting or frying chicken
  • 1/2 teaspoon salt
  • 2 Tablespoons softened butter
  • small carrot
  • onion
  • salt
  • 2 Tablespoons melted butter and 1 Tablespoon of good cooking oil for basting

Directions:

  1. Estimated roasting time for a 3 pound chicken, 1 hour and 10 to 20 minutes.
  2. Preheat oven to 425 degrees.
  3. Sprinkle the inside of the chicken with the salt, and smear in half the butter. Truss the chicken. Dry it throughly, and rub the skin with the rest of the butter.
  4. Place the chicken breast up in the roasting pan. Strew the vegetables around it, and set it on a rack in the middle of the preheated oven. Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, on the right side for the last 5 minutes, and basting it with the butter and oil after each turn. Baste rapidly, so oven does not cool off. 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. Regulate oven heat so chicken is making cooking noises, but fat is not burning.
  5. Halfway through estimated roasting time, salt the chicken and turn it on its other side. Continue basting.
  6. Fifteen minutes before end of estimate roasting time, salt again and turn the chicken breast up. Continue basting.
  7. Indications that the chicken is almost done are: a sudden rain of splatters in the oven, a swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket. To check further, prick the thickest part of the drumstick with a fork. Its juices should run clear yellow. As a final check, lift the chicken and rain the juices from its vent. If the last drops are clear yellow, the chicken is definitely done. If not, roast another 5 minutes, and test again.
  8. When done, discard trussing strings and set the chicken on a hot platter. It should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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