1/1 Photo of Julia Child's Roast Chicken
1 hr 35 mins
1 hr 30 mins
A delicious and fairly simple to prepare roast chicken recipe. The key is in the attention you give the chicken while it is roasting, the more you baste, the juicier it will be! This is a delicious recipe on it's own but is also a wonderful base recipe for anything that calls for shredded or diced cooked chicken. Would be great to roast a few and then keep the shredded chicken/chicken pieces in the freezer for use in salads or on sandwiches.
My Private Note
3 pound ...
Units: US | Metric
- 3 lbs roasting chickens or 3 lbs frying chicken
- 3/4 teaspoon salt
- 6 tablespoons softened butter
- 1 small sliced carrot
- 1 small sliced onion
- 1 tablespoon good cooking oil
- 1/2 tablespoon minced shallots or 1/2 tablespoon green onion
- 1 cup brown chicken stock, canned chicken broth or 1 cup beef bouillon
- 1Preheat oven to 425 degrees.
- 2Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
- 3Truss the chicken and dry it thoroughly.
- 4Rub the skin with 1 Tb. butter.
- 5In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
- 6Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
- 7Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
- 8Reduce oven to 350 degrees.
- 9Leave 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.
- 10Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
- 11Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
- 12When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
- 13While the chicken is sitting, remove all but two tablespoons of fat from the pan.
- 14Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
- 15Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
- 16Pour a spoonful over chicken and serve the rest at the table as gravy.
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Nutritional Facts for Julia Child's Roast Chicken
Serving Size: 1 (336 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 692.0
- Calories from Fat 506
- Total Fat 56.2 g
- Saturated Fat 21.5 g
- Cholesterol 208.0 mg
- Sodium 832.8 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 0.6 g
- Sugars 2.3 g
- Protein 39.7 g