Roast chicken (Poulet rôti) from Mastering the Art of French Cooking, Volume One (page 240) by Julia Child and Louisette Bertholle and Simone Beck

  • whole chicken
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute green onions for shallots.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant casserole (Ratatouille)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots.

  • ashallen on October 14, 2019

    This recipe makes a great roast chicken. Skin doesn't get very crispy but it does brown nicely and the chicken's moist and flavorful. I don't know that it's one of the better recipes available - but I stopped trying new ones once I started using this one and focused instead on tweaking it to my liking :). My preferred implements for turning the chicken during roasting are two forks with relatively short tines. I spear the chicken at the neck and behind one of the legs where any damage won't show much. I like roasting in a relatively high-sided container (e.g., a 6-quart dutch oven or, if I'm also roasting veggies with the chicken, a graniteware roaster) - the high side provides a steadying surface when the chicken's on its side. Recipe calls for throwing a few veggies in the roasting pan - I often use a larger roasting pan and add more carrots and onions/shallots. Those "pan vegetables" are exceptionally delicious and add great flavor to gravy made with the drippings.

  • vickster on August 21, 2017

    A very good roast chicken recipe with minimal ingredients. The method of turning the chicken from side to side makes for even browning. I did increase the temperature from 350 to 375 degrees. Very moist, delicious chicken!

  • Lee on January 04, 2015

    I use long tongs to turn the bird. Easy to maneuver, without breaking the skin.

  • Bloominanglophile on October 23, 2013

    I have cooked more chicken parts than roasting whole chickens through the years. The time I attempted this roasting technique, I got quite frustrated. I had difficulty turning the chicken on its side without breaking the skin and gouging the meat. I would love to hear how other people manage this. I do think starting with the back-side-up first and then flipping the chicken to breast-side-up to finish roasting is an easier technique. The sauce that accompanies this recipe is fabulous.

  • Delys77 on October 31, 2011

    Such a nice simple but perfect roast chicken

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