Meryl Streep & Julia Child's Tarragon Chicken Recipe |
(Image courtesy of Glamour © 2009)
Considering it stars America’s greatest actress and tells the story of its most famous cook, it’s little wonder the film “Julie & Julia” has garnered so much attention and critical praise.
Being big fans of the thespian, the chef and tarragon, we’re pleased that our friend Amanda Williamson of Glamour called our attention to her magazine’s publication of an item by Ms. Streep’s about her regard for a classic recipe from Ms. Childs. It seems the actress’s skills in the kitchen are not in the same class as her talent on the stage and screen, timing being one major challenge. She writes, “I have usually timed everything wrong, and we have the whole meal, with the potatoes, ready right after dessert.”
Undaunted, she’s found inspiration from the words of Ms. Childs, who said, “Never apologize” and never make excuses. Ms. Streep need make no excuses when it comes to her sense of thrift. She’s offered tips on “how you make a chicken last the workweek.”
As for the recipe’s main ingredient, she writes, “And make sure it’s organic chicken with no growth hormones or antibiotics added. I like Julia’s chicken tarragon recipe.” We like Ms. Streep’s preference for sustainable food!
Here’s Julia Child’s Tarragon Chicken Recipe:
Ingredients
• 1 Three-lb. roasting chicken, rinsed in cold water inside and out
• 3/4 Teaspoon. salt, divided
• Pinch of pepper
• 7 Tablespoon butter, divided
• 8 Sprigs fresh (or 1 teaspoon dried) tarragon
• 1 Tablespoon olive oil, plus more if needed
• 1/2 Cup sliced onions
• 1/4 Cup sliced carrots
Preparation
1. Preheat oven to 325°F. Season cavity of chicken with 1/4 tsp. salt, ground pepper and 1 tbsp. butter. Insert 4 sprigs (or 1/2 tsp. dried) tarragon. Feeling ambitious? Truss chicken with kitchen string. (Learn how online at mahalo.com/how-to-truss-a-chicken.) Dry chicken well and rub skin with 1 tbsp. butter.
2. On a stove top, set casserole pot over medium heat; melt 2 tbsp. butter and add 1 tbsp. oil. When butter foam subsides, lay in chicken, breast side down. Brown for 2 to 3 minutes, regulating heat so butter is always hot but not burning. Turn chicken on another side using wooden spoons or a towel. Do not break the chicken skin! Continue browning and turning (about 10 to 15 minutes) until golden all over. Add more oil if necessary to keep bottom of casserole filmed. Remove chicken; set aside.
3. Pour out fat if there are a lot of blackened bits on the bottom of the pot. If necessary, add 3 more tbsp. butter. Cook onions and carrots on low in casserole pot, 5 minutes, without browning. Add 1/4 tsp. salt and 4 sprigs (or 1/2 tsp. dried) tarragon.
4. Sprinkle chicken with 1/4 tsp. salt. Set it breast side up over the vegetables; dab with butter. Lay a piece of aluminum foil over chicken, cover casserole with lid and reheat on top of the stove until chicken sizzles. Place the casserole pot on a rack in the oven.
5. Roast for 1 hour and 10 minutes to 1 hour and 20 minutes, basting once or twice. Chicken is done when the drumsticks move in their sockets and juices run clear.
6. Discard strings (if trussed) and serve!
If you’d like to read Meryl Streep’s thoughts on cooking in Glamour go to: Hollywood Cooking: Julia Child Is Making You Dinner
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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