Julia Child's Roasted Chicken with Mushroom Stuffing and Tarragon Sauce

Roasted Chicken with Tarragon Sauce and Baked Cucumber

What can I say about Julia Child's recipe for Casserole Roasted Chicken with Tarragon Sauce? First off, it's ridiculously amazing. The first time I made this recipe I knew I would be making it again and again. If you are familiar with Julia's recipes, you know that nothing she did was quick and simple; however, you also know it is WELL worth the time and effort you put into it. This recipe is not what I would call “low-fat.” If you are very conscious of your calories you might only want to make this dish once or twice a month or perhaps just for special occasions; however, you can make it a little lighter (I'll explain later). I think it's the epitome of a Sunday dinner. This recipe you want to follow exactly as you can. So I'm posting all the instructions....and it's a long one! I really wish I had taken a photo, but I didn't. :( 

This time I stuffed the chicken with a mushroom stuffing. This stuffing is almost identical to the duxelle used in beef wellington. You want to make the stuffing first so you can cram it into that bird and roast it.

Ingredients for stuffing:

¾ lbs. Finely minced fresh mushrooms

3 tbsp butter

1 tbsp oil

1 ½ tbsp minced shallot (shallots are a small oval-shaped brown onion, I strongly suggest that you find them, but you could use green onion if you need to.)

Chicken gizzards, including liver, minced. (If you are really opposed to this you can skip it, skip the kidneys or just add the chicken liver. Really, every ingredient adds depth and flavor that will blow your mind – so I recommend including it.)

¼ cup Madeira wine or port

¼ cup dry breadcrumbs

3 tbsp cream cheese

½ tsp fresh or dried tarragon

2 tbsp minced parsley

¼ tsp salt

1 big pinch of pepper

Trussing tools

In a large skillet, saute the mushrooms in 1 tbsp of butter and oil with shallots for 5-8 minutes, scrape out into a mixing bowl and set aside. Saute the gizzards in 1 tbsp of butter for 2 minutes, add to mixing bowl with mushrooms. Pour the wine into the skillet and boil down rapidly until it has reduced to a spoonful, scrape into mixing bowl.

Blend the remaining ingredients into the mixture and season to taste. Let cool, then stuff into chicken loosely. You will want to prepare your chicken first, so see the beginning instructions for the chicken to do so. Skewer the vent and truss the chicken. If you are unsure as to how to truss a chicken, you can visit this site for a tutorial: http://culinaryarts.about.com/od/chickenturkeymore/ss/trusschicken.htm

Ingredients for Roasted Chicken:

1-3lbs. Roasting chicken (cleaned and ready to cook)

2 tbsp of butter

3 tbsp of butter (if necessary)

6-8 sprigs of fresh tarragon or1/2 tsp of dried tarragon

1 heavy fireproof covered casserole dish, large enough to hold the chicken. (This is what I use: http://www.amazon.com/Cuisinart-CI755-30CR-Enameled-Casserole-Cardinal/dp/B0017HMKW6/ref=sr_1_6?ie=UTF8&qid=1343664614&sr=8-6&keywords=enameled+cast+iron - - - The price of these casserole dishes varies from $100 - $350 (Le Creuset being on the high end) This is an investment into something that will last a very long time and can be used for multiple recipes.)

1 tbsp oil, more if necessary

½ cup sliced onion

½ cup sliced carrots

3/4 tsp salt

Okay let's get this started!

First make sure your chicken is washed well and dried. Season the cavity of the chicken with salt, pepper, and l tbsp of butter. Insert half the tarragon leaves or sprinkle with dried tarragon. If you are stuffing your chicken, now is the time to do it. Truss and rub the skin with 1 tbsp of butter.

Set the casserole dish over med-high heat with 2 tbsp butter and the oil. Lay the chicken in, breast down. Brown for 2-3 minutes, regulating the heat so the butter is hot but not burning. Turn the chicken, browning on all sides. Try not to break the skin. Use a towel or wooden spoons to turn. Make sure the chicken is nicely browned on all sides, particularly the breast and legs, this will take approximately 15 minutes. Add more oil if necessary while cooking to make sure the bottom of the casserole has a film at all times.

Remove the chicken and set aside. If the butter has burned, discard and add fresh butter (3 tbsp). Cook the carrots and onion for approximately 5 minutes, cook without burning. Add the salt and the remaining tarragon to the casserole, removing it from the stem. Sprinkle the chicken with salt one last time and place it back in the casserole breast side up and baste with the butter from the casserole.

Reheat the casserole on the stove top until sizzling, then place in the oven at preheated at 325. Roast for 1 hour 10 minutes to 1 hour and 20 minutes. If you stuff the chicken, add 15 minutes to your cook time. You know the chicken is done when the legs are easily pulled from their sockets and juices run clear. Remove the chicken from the casserole and remove trussing.

The home stretch: this is a long process so far, but the sauce will complete this fantastic dish!

Ingredients for Brown Tarragon Sauce

2 cups brown chicken stock, or 1 cup canned beef bouillon AND 1 cup canned chicken broth

1 tbsp cornstarch blended with 2 tbsp of Madeira or port

2 tbsp fresh minced tarragon

1 tbsp softened butter

On the stove top, add the stock or bouillon and broth and simmer for 2 minutes scraping up up the brown bits and roasting juices. Skim off all but 1 tbsp of fat. Blend in the cornstarch mixture, simmer for one minute then bring to a rapid boil until sauce thickens. Taste and season accordingly, adding more tarragon if you think its needed. At this moment you will probably want to drink the sauce by itself as I did!

Lastly, serve the sauce along side the chicken and stuffing. As an additional side, you can serve with brussel sprouts or asparagus. I went a step further and used the Baked Cucumber recipe of Julia Child's as well. I thought it was lovely, but cucumbers are not everyone's cup of tea. If you are interested in trying the recipe for baked cucumbers, please let me know and I can add it to this blog. Also very lovely is braised celery. These sound slightly odd at first, they did to me at first. But give them a try, you will be pleasantly surprised!

Bon Appetit!