Roast Chicken alá Julia Child
When thinking about classic meals, we often turn to cookbooks from the legendary Julia Child. We suspect that she must be enjoying the much touted return of families enjoying meals together in the home - she has definitely been instrumental in many meals at our house. Even though some people choose to implement this return to family dining by picking up prepared meals from various stores and restaurants, many of us prefer to tackle new ideas and concepts in our own kitchens. Our culinary history ranges a first attempt at scrambled eggs (thank you Joy of Cooking) to crepes, tarts and souffles (compliments of Ms. Child). We have learned many of the classic cooking techniques by reading a number of the cookbooks produced by Julia Child in conjunction with other chefs, as well as watching her shows that frequently appear on public television. We particularly enjoyed a recent show in which Ms. Child was joined by Jacques Pepin, an excellent chef and teacher in his own right. The two of them together are both entertaining and informative. If you see a listing for another of their shows, don't miss it.
One of the traditional hallmarks of excellent food is the presentation of a perfectly roasted chicken. The simple but delicious meal in this column is from Mastering the Art of French Cooking by Child, et. al. (Alfred Knopf 1967). If the recipe is followed exactly, the chicken will, indeed, be perfect.
