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French Recipe

Dinner

Serves 1
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Short Description

Julia Childs Recipe from Mastering the Art of French Cooking. This Makes a Wonderful, Moist, Juicy Bird. I Think Its the Turning Technique While Roasting That Does It. It May Sound like a Lot of Work, but It Really Isnt Much More Than Roasting a Bird Any Other Way. The Sauce Reduction is a Lot Easier Than Any Gravy, and is Out of This World! In the Book, She Suggests Serving This with Green Beans or Peas (buttered, of Course! This Is French Cooking!) and Sauted, Roasted, Fried, or Souffleed Potatoes, or Potato Crepes. I Have Also Posted the Recipe for Brown Chicken Stock, Which Can Quite Easily Be Simmering Away as You Cook the Bird (you Dont Need the Stock until the Very End). Using the Homemade Stock Makes a Huge Difference in the Flavour, but It Can Be Substituted, I Suppose.


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