Julias Chicken With Herbes De Provence Recipes

HERBS DE PROVENCE CHICKEN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

JULIA'S CHICKEN WITH HERBES DE PROVENCE

Steps:

• In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
• Add the chicken and cook until lightly brown on both sides, about 5 minutes.
• Add salt and pepper, herbes de provence and garlic.
• Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
• When chicken is done, remove to a plate and keep warm.
• Mash the garlic in the casserole with the back of a spoon.
• Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
• In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
• Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
• Continue to beat the sauce over low heat until it is thick and creamy.
• Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

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.

HERBES DE PROVENCE CHICKEN

Steps:

• Combine first six ingredients to create marinade.
• Add chicken breasts and allow to marinade for at least two hours.
• Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
• Alternately, grill until cooked thoroughly using marinade to baste frequently.