JULIA'S ROAST CHICKEN WITH LEMON AND HERBS
Steps:
- Preparing the chicken:
- Set the rack on the lower middle level and preheat the oven to 425°F.
- Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
- To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
- Trim the small bony protrusions, or "nubbins," from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
- Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
- Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
- Roasting the chicken:
- Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
- Final Steps:
- While the chicken is resting, make the deglazing sauce in the roasting pan.
CHICKEN JULIENNE
This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.
Provided by snowgirl9
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
- Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
Nutrition Facts : Calories 650.7 calories, Carbohydrate 14.7 g, Cholesterol 208.4 mg, Fat 53.7 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 31.6 g, Sodium 386.5 mg, Sugar 0.4 g
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
JULIA CHILD'S ROAST CHICKEN
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.
Provided by KellyMac6
Categories One Dish Meal
Time 1h35m
Yield 1 3 pound chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
JULIA'S KOREAN-FRIED CHICKEN
This recipe that I developed quickly became a favorite in the test kitchen. One coworker has me make it for him for his birthday every year.
Provided by TheOtherJuliaGulia
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
- Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
- Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
- Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
- Return chicken to the skillet in batches and fry again, about 2 minutes per side.
- Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 34.3 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 55.1 g, SaturatedFat 5.6 g, Sodium 978.1 mg, Sugar 7.4 g
More about "chicken julia recipes"
JULIA'S FAVORITE ROAST CHICKEN RECIPE - JULIA CHILD | FOOD ...
From foodandwine.com
5/5 Total Time 2 hrs 15 mins
- Preheat the oven to 425 degrees. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.
- Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter, then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.
- Choose a flameproof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.)
- Roast the chicken in the oven for about 1 hour and 15 minutes, as follows:At 15 minutes Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350 degrees.At 45 minutes Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.At 60 minutes Baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165 degrees.
BUTTER CHICKEN SIMPLE RECIPE - JULIA RECIPES
From juliarecipes.com
5/5 (11)Total Time 50 minsCategory Main CourseCalories 561 per serving
- In a large skillet, reheat 2 Tbsp of butter over medium-high heat. Brown onion for about 5 minutes or until soften and brown. You may lower the heat to medium-low the last 2 minutes. Don't burn the onion.
- Add to the skillet garlic, garam masala spices, fresh grated ginger and stir to combine it all together. Cook all this for about a minute.
- Add to the skillet another 2 tbsp of butter and once the butter is melted, add cubes of the chicken. Season the chicken with salt and pepper and brown them from all sides. Cook for about 5-10 minutes or until you the colour of the chicken turns white.
- Add the tomato sauce and tomato paste and coat the chicken with it. Bring the Indian butter chicken to a simmer and cover with a lid. Cook for 15 minutes.
FAVORITE RECIPE: JULIA CHILD'S CHICKEN - ABC NEWS
From abcnews.go.com
CHICKEN FRIED CHICKEN – JULIA PACHECO
From juliapacheco.com
JULIA CHILD CHICKEN POT PIE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ROAST CHICKEN | BAKED BY RACHEL
From bakedbyrachel.com
THE ULTIMATE JULIA CHILD RECIPE COLLECTION | THE CULINARY ...
From theculinarytravelguide.com
JULIA CHILD'S CHICKEN FRICASSEE (FRICASSEE DE POULET A L ...
From whatscookinchicago.com
10 BEST JULIA CHILD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
JULIA CHILD’S CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
From sweetdashofsass.com
THE JULIA CHILD CHICKEN RECIPE THAT NEVER LETS ME DOWN ...
From thekitchn.com
CHICKEN ARCHIVES - JULIA'S ALBUM
From juliasalbum.com
20 GREAT FAMILY CHICKEN DINNERS - JULIA'S CUISINE
From juliascuisine.com
JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
From theendlessmeal.com
10 ESSENTIAL JULIA CHILD RECIPES EVERYONE SHOULD MASTER ...
From southernliving.com
SIMPLY JULIA: 110 EASY RECIPES FOR HEALTHY ... - JULIA TURSHEN
From juliaturshen.com
JULIA CHILD CHICKEN POT PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
JULIA CHILD'S CREAMY CHICKEN AND MUSHROOM (LIGHTENED UP ...
From cafedelites.com
JULIA CHILD CHICKEN THIGH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
JULIA CHILD'S SAUTEED CHICKEN WITH PEPPERS, ONIONS, GARLIC ...
From parade.com
THE RECIPES FROM JULIA AT HOME | AMERICA'S TEST KITCHEN
From americastestkitchen.com
RECIPES - COOKED BY JULIE
From cookedbyjulie.com
JULIA CHILD'S CHICKEN BREASTS WITH PAPRIKA, ONIONS AND ...
From everydaycookingadventures.com
JULIA CHILD'S CHICKEN AND MUSHROOM RECIPE | RECIPES.NET
From recipes.net
CAJUN CHICKEN WITH BELL PEPPERS - JULIA'S ALBUM
From juliasalbum.com
CHICKEN CACCIATORE - JULIA'S CUISINE
From juliascuisine.com
JULIA CHILD'S ROAST CHICKEN RECIPE | TASTING TABLE
From tastingtable.com
FRENCH CHICKEN CASSEROLE A LA NORMANDE (VIDEO) - VIKALINKA
From vikalinka.com
JULIA CHILD'S CHICKEN WITH HERBES DE PROVENCE
From littleferrarokitchen.com
LEARN HOW TO SAUTé CHICKEN WITH JULIA CHILD - YOUTUBE
From youtube.com
5 RECIPES FROM JULIE AND JULIA TO BRING A FRENCH TOUCH TO ...
From hungryforever.com
SAUTEED CHICKEN THIGHS WITH SAVORY HERBS & GARLIC ALA ...
From thelunacafe.com
47 CLASSIC JULIA CHILD RECIPES | COOKSTR.COM
From cookstr.com
SHEET PAN PESTO CHICKEN – JULIA PACHECO
From juliapacheco.com
CHICKEN À L’ORANGE {A RECIPE INSPIRED BY JULIA CHILD
From themountainkitchen.com
JULIA CHILD'S ROASTED CHICKEN – BAKED IN THE SOUTH
From bakedinthesouth.com
ROASTED LEMON CHICKEN JULIA CHILD STYLE FROM PLATTERTALK ...
From plattertalk.com
CHICKEN SUPREME RECIPE JULIA CHILD - KEY MY HEALTH
From keymyhealth.com
HOW TO MAKE FRIED CHICKEN WITH JULIA CHILD « POULTRY ...
From chicken-recipes.wonderhowto.com
CHICKEN FRICASSEE JULIA CHILD RECIPE - CREATE THE MOST ...
From recipeshappy.com
JULIA CHILD'S FAVORITE ROAST CHICKEN | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
JULIA CHILD'S COQ AU VIN | ALBERTA CHICKEN PRODUCERS ...
From chicken.ab.ca
MARRY ME SKILLET CHICKEN – JULIA PACHECO
From juliapacheco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love