Best Julias And Jacquess Deglazing Sauce For Roast Chicken Recipes

JULIA'S AND JACQUES'S DEGLAZING SAUCE FOR ROAST CHICKEN

Steps:

• Remove the chicken to rest; have ready a strainer set over a small saucepan. Tilt the roasting pan so the remaining fat and juices accumulate in one corner. Carefully spoon off most of the fat (reserve for vinaigrette or other uses).
• Place the roasting pan on a stove burner over medium heat; add the shallots and stir for a moment until sizzling. Pour in the wine or vermouth and the stock and heat rapidly to a simmer, scraping up all the glazed bits in the pan. Cook briefly until the glaze is melted and the liquid is slightly syrupy. Strain into the saucepan, pressing the strained bits to release their juice. (If you like the bits, don't strain.)
• Taste the sauce and adjust seasoning; you may add more wine or stock and boil it down a bit to thicken. Whisk in the butter just before serving, if you wish, for a richer finish.
• If you find it difficult to deglaze a large roasting pan over a burner, first scrape the defatted juices and as much of the glazed bits as you can into the saucepan. Pour a small amount of boiling water into the roasting pan and scrape to melt the remaining glaze. Add to the saucepan with the shallots, wine, and stock; bring to the boil and cook until thickened. Strain and whisk in optional butter.

JULIA'S ROAST CHICKEN WITH LEMON AND HERBS

Steps:

• Preparing the chicken:
• Set the rack on the lower middle level and preheat the oven to 425°F.
• Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
• To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
• Trim the small bony protrusions, or "nubbins," from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
• Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
• Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
• Roasting the chicken:
• Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
• Final Steps:
• While the chicken is resting, make the deglazing sauce in the roasting pan.

JULIA CHILD'S ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
• Truss the chicken and dry it thoroughly.
• Rub the skin with 1 Tb. butter.
• In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
• Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
• Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
• Reduce oven to 350 degrees.
• Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
• Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
• Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
• When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
• While the chicken is sitting, remove all but two tablespoons of fat from the pan.
• Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
• Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
• Pour a spoonful over chicken and serve the rest at the table as gravy.