1 – Preheat the oven to 425 degrees. Melt 1
tablespoon of the butter in a skillet. Add the diced carrots, onion and celery
and cook over moderate heat until softened. Stir in the herbs.
2 – Wash the chicken rapidly inside and out
with hot water and pat thoroughly dry. For easier carving, cut out and discard
the wishbone. Pull the neck skin up over the breast and secure it to the back
with a toothpick. Salt and pepper the cavity and spoon in the cooked
vegetables, a handful of parsley stems and celery leaves and the lemon slices.
Massage the chicken all over with 1 tablespoon of the butter, then truss it.
Alternatively, tie the ends of the drumsticks together and tuck the wings under
3 – Choose a flameproof roasting pan that is
about 1 inch larger than the chicken. Salt the chicken all over and set it
breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that
have been in contact with the raw chicken.)
4 – Roast the chicken in the oven for about 1
hour and 15 minutes, as follows: At 15 minutes Brush the chicken with the
remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all
around. Reduce the oven temperature to 350 degrees. At 45 minutes Brush the lemon juice over
the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent
burning. At 60 minutes Baste with the pan juices.
Test for doneness: The drumsticks should move easily in their sockets; their
flesh should feel somewhat soft. If not, continue roasting, basting and testing
every 7 to 8 minutes, until an instant-read thermometer registers 165 degrees.
5 – Spear the chicken through the shoulders;
lift to drain; if the last of the juices run clear yellow, the chicken is done.
Let rest on a carving board for 15 minutes; discard the string.
6 – Spoon all
but 1 tablespoon of fat from the juices in the pan. Add the stock and boil
until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe
each serving with a fragrant spoonful.
Reprinted from: http://www.foodandwine.com/recipes/julias-favorite-roast-chicken