Julia Child's Roast Chicken

Recipe by KellyMac6
READY IN: 1hr 35mins




  • Preheat oven to 425 degrees.
  • Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
  • Truss the chicken and dry it thoroughly.
  • Rub the skin with 1 Tb. butter.
  • In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
  • Place 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.
  • Allow 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.
  • 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.
  • Halfway 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.
  • Fifteen 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.
  • When 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.
  • While the chicken is sitting, remove all but two tablespoons of fat from the pan.
  • Stir 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.
  • Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
  • Pour a spoonful over chicken and serve the rest at the table as gravy.