Roast chicken (Poulet rôti) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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

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

  • 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.

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