julia child's roast chicken

julia child did things a little differently as far as listing ingredients and directions so read carefully!ingredients (for 4 people):
1 three lb. ready-to-cook roasting or frying chicken
1/4 tsp salt
2 Tb softened butter
suggested vegetables: broiled tomatoes, buttered green beans or peas and fried potatoes (we also did mushrooms, carrots, etc).

small sliced onion or carrot (to flavor the sauce)
2 Tb melted butter
1 Tb cooking oil

1/4 tsp salt
1/4 tsp salt

1/2 Tb minced shallot or green onion
1 cup brown chicken stock, canned chicken broth or beef bouillon
salt and pepper
1 to 2 TB softened butter

estimated roasting time for a 3-pound chicken: 1 hour and 10 to 20 minutes.
preheat oven to 425 degrees fahrenheit.
sprinkle inside of chicken with the 1/4 tsp salt and smear in half the 2 Tb butter. Truss (sew) the chicken. Dry it thoroughly, and rub the skin with the rest of the butter.
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 ride 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 fahrenheit. leave the chicken on its side, and baste every 8 to 10 minute, using the fatten the roasting pan when the butter and the oil are exhausted. regulate oven heat so chicken is making cooking noises, but fat is not burning.
halfway through estimated roasting time, 1/4 tsp salt the chicken and turn it on its other side. continue basting.
fifteen minutes before end of estimated roasting time, salt (1/4 tsp) again and turn the chicken breast up. continue basting.

indications that the chicken is almost done are: a sudden rain of sputters 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, the chicken is definitely done. if not, roast another 5 minutes and test again.

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.

remove all but two tablespoons of fat from the pan. stir in the minced shallot or onion and cook slowly for 1 minute. add the stock and boil rapidly over high heat, scraping up coagulated roasting juices with a wooden spoon and letting liquid reduce to about 1/2 cup. season with salt and pepper. off heat and just before serving, swirl in the enrichment butter by bits until it has been absorbed. pour a spoonful of the sauce over the chicken, and send the rest to the table in a sauceboat.

courtesy of julia child, mastering the art of french cooking.

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