Today is Julia Child’s birthday. She is an American icon. The impact she had on cooking, food, wine and the enjoyment of cooking, wine and food lives on in the food bloggers around the world. As a young girl I remember hearing about her shows. Then as I got older I got to watch her on PBS. My favorite show was with Jacques (Pepin) and Julia. Their show was Julia and Jacques Cooking at Home. A companion cookbook to that show was published and my wonderful Mom bought me an autographed copy. It’s that cookbook I used to find this recipe for Julia’s chicken. A recipe all of use thoroughly enjoyed.
Earlier this year we were in Washington, DC and I got to fulfill an bucket list item by visiting the Smithsonian Institution’s National Museum of American History. It was beautiful. Even my family enjoyed seeing her entire kitchen displayed. We marveled at all her copper pots and pans and how the things she used in her kitchen were not different at all from the things I use in mine.
We eat a lot of chicken and our Sunday meal is often whole roast chicken. This was an easy pick. Roast chicken with lemon and herbs is a more sophisticated version of the roast chicken I normally make. A few notes about how I changed her recipe up. I did not roast any vegetables with it. I used herbs de provence because it’s what I had and we like it best. I also did not truss the bird. It’s not something I ever do and in the interest of time I decided to forego it. I actually made two roast chickens this particular night. I have teenage boys, need I say more?
Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table
Petits Pains by Karen’s Kitchen Stories
Crepes Suzette by Grumpy’s Honeybunch
Coq Au Vin by Monica’s Table
Julia Child’s Roast Chicken by Feeding Big
Homemade Puff Pastry by Amy’s Cooking Adventure
Cherry Clafouti by The Freshman Cook
Creme Brûlée by Culinary Adventures with Camilla
Cauliflower Gratin by A Day In The Life on The Farm