← Back to Search Results
roasting French
Roast Chicken

Photo by: Joseph De Leo
Comments: 2
 

Recipe

Poulet Roti

You can always judge the quality of a cook or a restaurant by roast chicken. While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn. Spit roasting, where the chicken is wrapped in fat and continually rotated, is far less exacting than oven roasting where you must constantly turn and baste.

Small French chickens are frequently roasted without a stuffing. The cavity is seasoned with salt and butter, and the skin rubbed with butter. For oven roasting, it is browned lightly for 10 to 15 minutes at a temperature of 425 degrees, then the temperature is reduced to 350, and the chicken is turned and basted until it is done. A simple, short deglazing sauce is made with stock and the juices in the pan, giving just a scant spoonful for each serving.

Yield: For 4 people
Cooking time: <Br>

Ingredients

  • A 3-lb, ready-to-cook roasting or frying chicken
  • 3/4 tsp salt
  • 2 Tb softened butter
  • To flavor the sauce: a small sliced carrot and onion
  • For basting: a small saucepan containing 2 Tb melted butter
  • and 1 Tb good cooking oil
  • 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

Directions

Preheat oven to 425 degrees.

Sprinkle the inside of the chicken with 1/4 tespoon salt, and smear in half the butter. Truss 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 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.

Halfway through estimated roasting time, salt the chicken (1/4 teaspoon) and turn it on its other side. Continue basting.

Fifteen minutes before end of estimated roasting time, salt (1/4 teaspoon) again and turn the chicken breast up. Continue basting.

Indications that the chicken is almost done are: a sudden rain of splutters 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 drain 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.

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 ½ 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.

Notes

Equipment: A shallow roasting pan just large enough to hold the chicken easily and a basting brush

AHEAD-OF-TIME NOTE:

Roast chicken can wait for 20 to 30 minutes in the turned-off hot oven, its door ajar. It cannot be reheated or it loses its fresh and juicy quality.

VEGETABLE SUGGESTIONS:

Broiled tomatoes, buttered green beans or peas, and sautéed, roasted, souffléed, or fried potatoes, or potato crêpes. Stuffed mushrooms, glazed carrots, and glazed onions. Ratatouille and sautéed potatoes

WINE SUGGESTIONS

A light red wine, such as a Bordeaux-Médoc, or a rosé


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

914kcal (46%)
44mg (4%)
6mg (9%)
272mcg RAE (9%)
705mg
70mg
64g
1g
0g
2g
296mg (99%)
1050mg (44%)
27g (137%)
71g (109%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Alheckert

    07.29.13 Flag comment

    @hhhh: Although we love Julia Child sometimes her instructions can be a bit confusing.

    This recipe is based on personal preference when it comes to stock, broth, or beef bouillon. You can use whatever you may have on hand.

    "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."

    The chicken should be place on a rack with the vegetables stewed around and underneath to catch all the drippings.

    The chicken should roast for about 1 1/2 hours or until the juices run clear when cut between the leg and thigh. The chicken is done when an instant-read thermometer reads 165 degrees F into the thigh.

  • hhhh

    06.06.13 Flag comment

    NOT POSSIBLE TO FOLLOW!

    . From “Roast Chicken” - 1 cup brown chicken stock, canned chicken broth, or beef bouillon – which? “Place the chicken breast up in the roasting pan.” And not on a rack? (A rack is mentioned at THE END of the recipe.) “Regulate oven heat so chicken is making cooking noises, but fat is not burning.” Huh???
    “Halfway through estimated roasting time, salt the chicken (1/4 teaspoon) and turn it on its other side.” She doesn’t mention the total length of the time so we don’t know what halfway through estimated roasting time is!

    “Indications that the chicken is almost done are: a sudden rain of splutters 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 drain 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.” You’ve got to be kidding!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
living-raw-food Living Raw Food
by Sarma Melngailis
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?