Carving Chicken With Shears, Julia Child-Style

Julia Child's roast chicken recipe is a lesson in simplicity and technique, yielding a flavorful, perfectly cooked bird. Child, a longtime Food & Wine contributor, a household name, and a champion of French cuisine, starts by seasoning the bird inside and out. Sautéed vegetables, lemon slices, and fresh herbs are packed into the cavity, then the skin is rubbed with butter and sprinkled with salt. The bird is then trussed to promote even cooking. While Child does not specify the use of shears, kitchen scissors or shears are a great alternative to knives when carving a chicken. They can be used to cut the skin between the legs and breast to loosen the legs, and to cut along the spine and through the ribs to remove the breasts.

Preparing the chicken for roasting

Julia Child's roast chicken recipe is a lesson in simplicity and technique. Here are the steps to prepare the chicken for roasting:

Firstly, ensure your chicken is at room temperature before placing it in the oven. Take the chicken out of the fridge about an hour before you plan to cook it. This is a crucial step, as it ensures the chicken cooks evenly and thoroughly.

Next, pat the chicken dry with a paper towel. This step is important as it helps the chicken achieve that coveted crispy skin. Season the chicken inside and out with salt and pepper. You can also add other seasonings, such as thyme or parsley, to enhance the flavour.

Then, stuff the cavity with aromatics. This can include lemon slices, onion, celery leaves, and fresh herbs. These ingredients will infuse the chicken with flavour and moisture as it roasts.

After that, rub the chicken skin with softened butter or ghee. Use your fingers to massage the butter all over the skin, ensuring even coverage. This step contributes to the crispiness and golden colour of the chicken skin.

Finally, if desired, cut out the wishbone and truss the chicken. Trussing involves tying the drumsticks together and tucking the wings under the body. This step helps promote even cooking and gives the chicken a neat appearance.

Once you have completed these steps, your chicken is ready to be placed in the oven for roasting.

Carving the chicken with shears

Firstly, let the chicken rest on a carving board for at least 15 minutes. This will allow the chicken to cool down properly, and the juices to settle. You can then remove the trussing and any string used to tie the legs together.

Next, use your kitchen shears to cut the skin between the legs and breast to loosen the legs. Cut through the cartilage rather than the bone to get cleaner cuts. Cut along the spine and through the joint to remove the first leg, and repeat on the other side. Set the legs aside, and move on to the breasts.

Cut through the breastbone with your kitchen shears to split the chicken in half. Then, cut along the spine and through the ribs to remove each breast. Set the breasts aside, and reserve the spine for chicken stock or soup.

Finally, don't forget to save the carcass and any leftover bones and skin to make a chicken stock. You can store it in a zip-top bag in the freezer.

Making gravy from pan juices

To begin, pour the liquid and drippings from the pan into a bowl or measuring cup. You can then separate the fat from the drippings and reserve it for later. Next, place the pan on the stove over medium-high heat. Add butter and wait until it is bubbling. Whisk in flour and cook, whisking constantly, until the mixture turns golden brown. This usually takes 3 to 4 minutes. You are creating a roux, which will act as a thickening agent for your gravy.

Now, slowly add your chicken stock or broth to the pan, whisking constantly. You can also use water if you don't have any stock. Bring the mixture to a simmer and continue cooking until it reaches your desired consistency. This should take around 5 to 10 minutes. If your gravy becomes too thick, simply add more stock or water. If it's too thin, continue simmering and whisking until it reduces and thickens.

Finally, season your gravy with salt and pepper, to taste. For a smoother gravy, you can strain it before serving. This gravy can be refrigerated for up to two days or frozen for up to four months.

Using multi-purpose shears

When using shears to carve a chicken, it is important to use sharp, sturdy kitchen shears. Dull blades can tear the meat instead of making clean cuts. Aim to cut through the cartilage rather than the bone to reduce resistance and get cleaner cuts. If you hit a bone, simply shift the shears slightly until you feel them moving through the cartilage.

To begin carving, remove any trussing or butcher's twine from the chicken. Then, use the shears to cut the skin between the legs and breast to loosen the legs. Cut along the spine and through the joint to remove the first leg, and then repeat on the other side. Set the legs aside and move on to the breasts.

Cut through the breastbone with your kitchen shears to split the chicken into two halves. Then, cut along the spine and through the ribs to remove each breast. Set the breasts aside and reserve the spine for chicken stock or soup, along with any leftover bones and skin.

With multi-purpose shears, you can easily carve a whole chicken and perform a variety of other tasks in the kitchen. They are a useful tool to have in your repertoire, allowing you to make clean cuts and avoid the mess and awkwardness of traditional carving methods.

Julia Child's roast chicken recipe

Preparation:

• Start by seasoning the chicken inside and out with salt and pepper.
• If desired, cut out and discard the wishbone. Pull the neck skin up over the chicken breast and secure it to the back with a toothpick.
• Spoon cooked vegetables, parsley stems, celery leaves, and lemon slices into the cavity. You can also add garlic and thyme.
• Massage the chicken with softened butter and sprinkle with salt.
• Truss the chicken, or tie the drumstick ends together and tuck the wings underneath the body.
• Preheat your oven to 425°F.
• Choose a flameproof roasting pan and place a rack inside.
• Place the chicken breast-side up on the rack and salt it all over.

Roasting:

• Roast the chicken at 425°F for 15 minutes.
• Brush the chicken with butter and scatter sliced onions and carrots around it.
• Reduce the oven temperature to 350°F.
• Roast for an additional 45 minutes.
• Brush lemon juice over the chicken. If the vegetables start to burn, add 1/2 cup of water to the pan.
• Continue roasting for about 1 hour, basting the chicken with pan juices every 7 to 8 minutes.
• Check for doneness: the drumsticks should move easily and the flesh should feel soft. An instant-read thermometer inserted into the deepest part of the thigh muscle should read 165°F.
• Spear the chicken through the shoulders and lift it to drain. If the juices run clear yellow, it is done.
• Let the chicken rest on a carving board for 15 minutes, then discard the trussing string.

Carving:

• Use sharp kitchen shears or scissors to cut and carve the chicken.
• Remove the trussing and untie the legs.
• Cut the skin between the legs and breast to loosen them.
• Cut along the spine and through the joint to remove the legs.
• Cut through the breastbone to split the chicken in half.
• Cut along the spine and through the ribs to remove each breast.
• Reserve the bones and carcass for making chicken stock or soup.

Gravy:

• Place the roasting pan over medium heat and add 2 cups of stock.
• Scrape the pan to incorporate all the sticky bits into the stock.
• Simmer for a few minutes, stirring frequently.
• Pour the contents into a measuring vessel and skim off the fat.
• Add the skimmed juices back to the pan and bring to a simmer.
• Season with sea salt to taste, creating a gravy-like consistency.
• Serve the gravy with the carved chicken.

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