Poulet Rôti (Roasted Chicken)
A little how-to from the legendary Julia Child
Temperature, salt, and fat, combined with a bit of technique and care make an ordinary bird, extraordinary. This is Mastering the Art of French Cooking. Everything I had always ever done in the kitchen, only better understood. Granted, I have yet to dabble in the more adventurous categories (e.g., aspics) bu…
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