- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 24 Times
- A 3½-to-4-pound chicken
Timing: 1 hour and 10 to 20 minutes, at 425°F for 15 minutes and then at 350°F, to internal temperature of 170°F. See Notes below.
Before roasting, wash the chicken rapidly in hot water and dry thoroughly. For ease in carving, cut out the wishbone. Season inside the cavity with salt and pepper and, if you wish, a thinly sliced lemon, a small onion, and a handful of celery leaves. Salt the chicken lightly all over and rub with soft butter. Tie drumstick ends together, and set breast up in an oiled V-shaped rack (or fold wings akimbo and set on an oiled flat rack). After its 15-minute browning in the hot oven, reduce heat to 350°F, baste rapidly with accumulated pan juices, and continue, basting rapidly every 8 to 10 minutes. After ½ hour, strew ½ cup each of chopped carrots and onions into the pan, basting them.
WARNING: Because of possibly harmful bacteria in raw chicken, be sure to wash all utensils and surfaces the chicken may have touched.
When Is A Roast Chicken Done? When an instant meat thermometer inserted between the thigh and breast reads 165°–170°F, its legs move in their sockets, the thickest part of the drumstick is tender when pressed, and when it is pricked deeply its juices run clear yellow. When you hold the chicken breast-up, the very last drops of juice to drain from the vent run clear yellow.
Giblets–The Liver, Gizzard, And Neck: Use the gizzard and neck for making chicken stock. Tuck the liver inside the cavity and let it roast with the chicken, or save it in your freezer to make chicken-liver sauté or a French pâté.
Timing For Roast Chicken: Count on a basic 45 minutes plus 7 minutes per pound. In other words, a 3-pound chicken takes the basic 45 plus (7 × 3) 21, which equals 66 minutes, or just over an hour.
© 2000 Julia Child
This recipe serves 5, and uses a 3 1/2 lb chicken.