Recipe of the day: Julia Child’s juicy roast hen

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Julia Child’s roast hen recipe was to start with released in August 2009, and considering that then, the recipe has been well prepared and loved by family members all about the globe. This is the great roast hen for your hearty Sunday meal.

The components desired to develop this tasty recipe should really previously be offered in your kitchen’s pantry, but if there is everything which you do not have then you will be confident to discover it at your nearest grocery store.

Julia Child’s roast rooster

Julia Child’s juicy roast hen. Photograph: Pinterest


  • 2 1/2 tablespoons unsalted butter
  • 1/3 cup finely diced carrots1/3 cup finely diced onion
  • 1/3 cup finely diced celery1 teaspoon thyme, savory or blended herbs, or 2 fresh new thyme or savory sprigs
  • Just one comprehensive rooster
  • Salt
  • Freshly floor pepper
  • Parsley stems
  • Celery leaves
  • Six thick lemon slices
  • 1/2 cup sliced onion
  • 1/2 cup sliced carrots
  • 1 tablespoon clean lemon juice
  • 3/4 cup rooster stock or broth

ALSO Read through: Recipe of the working day: Pulled pork quesadilla’s


  1. Preheat the oven to 425 levels. Melt 1 tablespoon of the butter in a skillet. Insert the diced carrots, onion and celery and cook dinner about moderate warmth till softened. Stir in the herbs.
  2. Wash the chicken quickly within and out with scorching water and pat completely dry. For much easier carving, reduce out and discard the wishbone. Pull the neck pores and skin up about the breast and secure it to the again 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 more than with 1 tablespoon of the butter, then truss it. Alternatively, tie the finishes of the drumsticks alongside one another and tuck the wings under the entire body.
  3. Pick a flameproof roasting pan that is about 1 inch larger sized than the chicken. Salt the chicken all about and established it breast up on a rack in the pan. (Carefully wash all surfaces and utensils that have been in speak to with the uncooked rooster.) 
  4. Roast the hen in the oven for about 1 hour and 15 minutes, as follows: At 15 minutes Brush the hen with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all about. Lower the oven temperature to 350 degrees. At 45 minutes Brush the lemon juice about the hen. If required, include 1/2 cup of water to the greens to protect against burning. At 60 minutes Baste with the pan juices. Exam for doneness: The drumsticks ought to go easily in their sockets their flesh need to truly feel considerably gentle. If not, continue roasting, basting and tests every 7 to 8 minutes, until an prompt-examine thermometer registers 165 degrees. 
  5. Spear the chicken by way of the shoulders carry to drain if the very last of the juices operate apparent yellow, the hen is done. Allow rest on a carving board for 15 minutes discard the string.
  6. Spoon all but 1 tablespoon of extra fat from the juices in the pan. Insert the stock and boil until eventually lightly syrupy, 5 minutes. Strain you will have just plenty of to bathe each individual serving with a aromatic spoonful.

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