Julias Roast Chicken With Lemon And Herbs Food

WHOLE ROAST CHICKEN WITH LEMON AND HERBS

Steps:

• Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
• Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
• Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
• Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
• Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)

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.

JULIA'S ROAST CHICKEN WITH LEMON AND HERBS

Steps:

• Special equipment:.
• A roasting pan 2 inches deep; a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine.
• 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 inches
• 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.