Julia's Favorite Roast Chicken
Minerally, full-bodied Cour-Cheverny.
Disappointing. Skin did not crisp and timing a little off-used by thermapen for temp. This is a variation of her poulet roti in the Art of French Cooking. Will try that one since Julia has never steered us wrong before.Read More
Have made this classic Julia Child chicken for years. My family loves it. For company I will cook 2 or 3 depending on how many guests - always appreciated although simple. As to sides - cook some rice or pasta and spoon vegetables you stuffed chicken with over it along with some of the juices. Add a green vegetable or salad - some rolls?? - and your done!!Read More
I wish that y'all would pair these with recommended sides!Read More
Thank you for this recipe, it looks great, but #4 (roasting instructions) needs to be rewritten, it makes no sense.Read More
Hi ! This really is such a excellent roast chicken dish. Simple and delicious !!Thanks for sharing with us :-)Read More