Country Pate Recipe Julia Child Recipe For Chicken Recipe Cards Food

FRENCH-STYLE COUNTRY PâTé

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan and set aside.
• Saute the onions in the butter until they are translucent and tender. Set aside to cool. Place the chicken livers into a food processor and pulse until well ground.
• In a large bowl, place all of the ingredients, including the onions and chicken livers, and mix together until all of the ingredients are well incorporated. Turn the mixture into the loaf pan and pack well. Cover the pan with a piece of waxed paper and foil. Set the loaf pan into another larger pan. Pour boiling water into the larger pan, and then bake for 1 1/4 to 2 hours, or until the juices are a clear pale yellow and the internal temperature reaches 170 degrees F. (Mine took 2 hours.)
• Remove the loaf pan from the larger water bath. Pour out the water from the larger pan and then set the loaf pan back in. Place a board or another pan directly on top of the covered pâté, and then weigh it down with a 5-pound weight. (Canned goods worked for me.) Be careful because some of the juices may spill out of the loaf pan, but this step is necessary to create a compact and dense pâté. Let the pâté sit at room temperature until it cools, and then place it, weights and all, into the refrigerator to chill.
• Allow the pâté to chill for at least a day before serving to develop the flavor.

DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD)

Steps:

• Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil.
• Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well.
• Taste and add more salt/pepper/lemon juice if required.
• Let mixture marinate for at least 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients.
• Garnish before serving, if desired.
• Note: Salad may be prepared a day in advance; cover and refrigerate.

MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)

Steps:

• Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
• Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
• To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.

JULIA CHILD'S ROAST CHICKEN

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.