1/1 Photo of French Roast Chicken
1 hr 21 mins
1 hr 20 mins
Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.
My Private Note
Units: US | Metric
- 1360.77 g broiler-fryer chickens
- 1.23 ml salt
- 29.58 ml softened butter
- 1 small carrot, sliced
- 1 small onion, sliced
- 1Preheat oven to 425.
- 2Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- 3Truss and dry the chicken, and rub the skin with the other half of the butter.
- 4Baste: Melt butter in a small saucepan with cooking oil.
- 5Leave on stovetop with a basting brush for later use.
- 6Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- 7Scatter the veggies around it, and set it on the rack in the preheated oven.
- 8Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- 9Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- 10Reduce heat to 350.
- 11Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- 12Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- 13Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- 14Continue to baste regularly.
- 1515 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- 16Continue to baste regularly.
- 17Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- 18Let sit on a platter 5 to 10 minutes before carving.
- 19Remove all but 2 tablespoons of fat from the roasting pan.
- 20Stir in shallot or onion and cook slowly for 1 minute.
- 21Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- 22reduce to about 1/2 cup.
- 23Season with salt and pepper.
- 24Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- 25Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
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Nutritional Facts for French Roast Chicken
Serving Size: 1 (302 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 924.0
- Calories from Fat 628
- Total Fat 69.8 g
- Saturated Fat 24.4 g
- Cholesterol 295.3 mg
- Sodium 896.3 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 0.6 g
- Sugars 2.2 g
- Protein 65.3 g