Julia Child Chicken
Riley Dyen
What, no butter? I kid! The chicken looks great. I had the film's website on a separate window while watching your video so I could hear the movie's theme song being played in the background while you narated the recipe. It fit so well, I initially didnt realise the music wasnt part of your video. Chef John, you are our Julia Child. ok, just how badly did that come out?
Very nice commentary for your Monday post on Julia Child. In honor of your honor, being named Blog of the Day by Sony Pictures, your comments are well written, interesting, personal and heartfelt, and it goes without saying the recipe looks delish!
This looks delicious. We frequently do an indoor picnic dinner of roast chicken, baguette, spreadable cheese, apple or grapes and roasted cashews. The cashews round out the flavors and textures perfectly. Try it! Add a big fruity zinfandel and you have our all-time favorite meal. Can't wait to try this recipe. Thanks Chef.
Joseph Campbell?! Amazing!
When I first saw 'The Power of Myth' it changed my life and radically altered the way I understood religious myths. He was an amazing man and would definitely be near the top of my list of historical personalities to chat with.
I still love your blog. Keep up the great work, Chef!
To get the caramelized juices out of a roasting pan that is NOT flameproof, if your pan is small enough and/or your microwave is large enough, you can heat the pan with the liquid addition to help loosen the pan drippings.
Sooo proud of you, Chef John! You always inspire! Bon appetit indeed!
Wow just finished making the chicken the sauce is great Chef John thx.The chicken is a delite.made Jill Dupleix's crashed hot potatoes and some snow peas in butter ginger fresh five spice stufs to go with it,what a great meal.Your the best Chef.
P.S. from when I walked in the door with chicken an potatoes an beans not even ten minutes to prep and I pealed the garlic case someone (me) wants to eat it lol.can take that long to put an order in at a fast food place.Thx again.
Just a fyi, she was Julia Child, not Julia Childs, and it's watercress, not watercrest.
This meal looks fantastic! Sadly, we can't get watercress down here in the Louisiana boondocks. If you had to pick another green, what would it be?
I didn't see you misspell anything, chef. But if you re-watch the video, you'll see where I got it from. No big deal though. I just thought you didn't know.
Ouch, wordsmith. Why so anti-Louisiana?
Oh no, Blogalog, I love to hear the drawl of Louisiana speak, and I find New Yorkers just as much fun to listen to, so my comment meant that each has a very distinct "sound," but neither is more correct, than the other.
hello
thank you so much for sharing such a great recipe. i have followed your instructions and have the chicken in the oven as i am typing. hopefully i will be able to send you some pictures in the next couple of hours.
Shai from Mauritius
hi chef john
it took nearly two hours for the chicken to cook, most probably because of the type of oven which i have but the end result was really good for a first try. however the onions did not caramelized at the bottom of the pan. i used gas mark 7 to cook the chicken so i guess next time i will use gas mark 8. how can i send you the pictures of my first roast chicken? once again, thanks very much for sharing the recipe. mum, dad and my little sister enjoyed it a lot. ta!
I came across your recipe on YouTube - i love a roast chicken - and loved the sound of this fresh recipe. I made it for my family for lunch today and was not disappointed - it was so easy and tastie the green salad (I used rocket as watercress is not easily available here in Malta - the peppery taste of the rocket was excellent). Chef John - I am now a committed fan of yours - your no-nonsense and easy going instructions are a joy to listen to and follow.
This meal is a must!
I made this dish last night and it was a hit! The chicken was moist and juicy and the au jus from it was amazing! Instead of making the salad, we just drenched the chicken with the au jus. I will definitely try out your Irish stew recipe for St. Patty's day. Thank you for sharing!
Chef John,
I had some red grapes so I squeezed their juice and put the skins inside the chicken with the lemon skins and herbs, it was just fantastic, and the roasted onions and juices in the pan were perfect, Thanks.
Hi,
I roasted my first chicken ever using your recipe. Although I did use the dried stuff for the herbs, the result was really good. I've redone the recipe since and have added some liquid (chicken stock) to the pan and that helped to prevent the burning of the onions. Thanks.
We've been wanting to roast a chicken for a while and this was our first pick. The result was fantastic. To be sure the skin was nice and crisp, we loosened the skin, put the bird in the fridge for a half a day and added some butter to the olive oil. Needless to say, we had a fantastic meal. The jus was amazing!
Oh Em Gee. I made this chicken with your crispy roasted potatoes, Maple Dill Carrots, and homemade Caesar Salad tonight. Firstly, Im not making any friends with the amount of blood in my garlic stream, but secondly, WOW...the 'jus' is SO good, im likely to eat it with a spoon later. Im sure thats not healthy, but I cant say that I care. Thanks for some fantastic videos, and great ideas, Chef John!
Dear Chef. I just found this recipe and realized I happen to have everything on hand except for the watercress. However I do have a lot of baby arugla and it occurs to me that might make a good substitute. Whatcha think, chef? Apologies if this is double post? I think I misclicked something the first time I tried.
We just finished dinner and wow was this excellent chicken! We had to use sweet potatoes instead of potatoes (hubby is on a doctor-ordered nightshade free diet for 6 weeks), arugula instead of watercress (it was what they had at market), and it all turned out incredibly well. Question: did anyone else's garlic cloves turn a bright green blue? Ours did, like a copper patina!
This is the first video I ever watched from your blog more than 5 years ago. Dozens of recipes I have tried of yours later and I am just now getting around to finally making this tonight for dinner.
I tell all of my friends and family about your blog, and just wanted to thank you again for dropping all that knowledge, keep up the good work CJ!
Er, so I just realized this post is from '09, so I guess been watching for about 4 years.
Quick question, can I brine my chicken before making this? Never have brined, been meaning to try it out.
Usually dinner with hubby is full of conversation. This recipe caused a stunned, near-silence... other than... "Can you believe how good this is?"
No wonder your household has repeatedly enjoyed this dish for so many years.
Thanks.
Making this tonight! Just wondering, would it be ok to marinade the chicken in the lemon/herb/garlic mixture a couple hours beforehand? Not sure if the lemon juice will affect the chicken skin texture or something...
While in culinary school, the brother of a good friend of mine was informed that Julia child would be visiting the following day. He decided on his dish, and stayed up all night preparing the ingredients.
The next day she proclaimed his dish her favorite of the day. Why? He had chosen to make biscuits and gravy, probably for the reasons that you yourself mentioned:
"Rustic, simple, big flavors, rough around the edges..."
Thank you for your videos, they are a true pleasure to watch!
AU: I absolutely LOVED the series, Julia, and it inspires me to get in the kitchen and be fearless, like she was. When I produced food segments on Good Morning America, I always felt like Julia Child was watching over me, since she was a contributor to the show. Then, when I worked on The Chew (RIP), we were really blessed, because we shot in the same studio in which Julia did most of her Good Morning America cooking segments in the 70s & 80s!
With the chicken, she suggested fresh peas cooked with butter, Boston lettuce, and more scallions, and dessert was her delicious apple tart with a layer of Grand Marnier-spiked applesauce and a layer of apricot-glazed apple slices on top.
You want to make sure that the internal temperature is about 140F in the breast and 160F in the thigh (it will finish cooking once you add the sauce and the panko bread crumbs). The final temperature should be 160-165F in the breast and 180F in the thickest part of the thigh.
EK: Thanks for that clarification, A! It sounds confusing that you need to reach 2 separate end temps for one bird, but the dark meat is more tender and tastes better when cooked longer!
When you make the chicken, reserve some of the mustard sauce, and spread it on top of tomatoes that have the top sliced off. Add panko breadcrumbs, and grill them on a small sheet pan during the final cooking time until they are bubbling.
Happy Thursday W4D friends! Do you ever long for a trip to France without leaving your kitchen? Well, you\u2019re in luck, because this week\u2019s recipe is inspired by the patron saint of French food in America, Julia Child.
EK: Did you watch Julia on (HBO)Max? If you love all things culinary and have not yet, you should! Helen Rosner writes a compelling summary of the series in The New Yorker, and if that doesn\u2019t convince you, maybe my version of \u201CFrench Chicken\u201D will.
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