My all-time favorite roast chicken

Ah, the leaves have turned colour in our backyard and although we had a beautiful 27 degrees on Saturday, there is no doubt Fall is here.  My cooking continues and from picking up a slew of roaster chickens, the kitchen is bubbling up some meals for the week and emitting a wonderful "come and stay awhile" smell!

My all-time favorite recipe for chicken is the simple roast chicken.  A picture perfect meal straight out of the oven, easy to prepare and you can always find something in the fridge to accompany it on the dinner plate.

When I think of roast chicken, I think of French cooking and one of my early culinary inspirations: Julia Child.  Although most people in their 20's, 30's and sometimes 40's know her only from last years movie release, I remember watching PBS every Saturday to visit with dear ol' Joooolia in her kitchen.

Thanks to the Food Network, regardless of their move to create TV food personalities from reality shows, they have kept some recipes from the Masters in their recipe box.  Here is the recipe I use as a springboard for creating my own roasted chicken.  And remember, everything tastes better with butter!

Julia's Roast Chicken

Ingredients


1 (3 1/2 to 4 pound) chicken

1 small yellow onion, quartered

1 lemon, thinly sliced

1/2 cup celery leaves

Salt and black pepper

Butter

1 small onion, chopped

1 carrot, chopped

1/2 teaspoon dried thyme

2 cups chicken broth

Directions

Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stove top to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauce boat. Carve the chicken and serve with the warm sauce.

For those more visually inclined...

http://www.youtube.com/watch?v=6Wk2cYarjOI&NR=1&feature=fvwp