However, after portraying Julia Child in Julie & Julia, she took one of Child’s golden rules to heart: “Never apologize.” Now, when dinner doesn’t go as planned, she simply embraces the imperfections. In the article, she shared her love for Julia’s chicken tarragon recipe, emphasizing the importance of properly drying the chicken and waiting for the butter and oil to reach the perfect “sputter” before browning.
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For this recipe, you will need a roasting chicken, salt, pepper, butter, sprigs of fresh tarragon (or dried tarragon), olive oil, sliced onions and sliced carrots. You can find the full recipe on the Glamour website.
Heat a heavy casserole pot over medium heat and melt some butter together with olive oil. Once the butter stops foaming, place the chicken (breast-side down) in the pot and brown it for three minutes. Carefully turn the chicken (avoid tearing the skin) and continue browning on all sides for 10–15 minutes, adjusting the heat so the butter stays hot but doesn’t burn. (Add a little more oil if needed.) Remove the chicken from the pot and set it aside.
Sprinkle the chicken with more salt and place it breast-side on top of the vegetables. Dab with a bit more butter and cover it loosely with a sheet of aluminum foil. Place the lid on the pot, and return it to the stovetop just until you hear a sizzle.
If you used any trussing string, remove it before carving. Serve the chicken while it's still warm and enjoy every tender, herb-infused bite!
How to Use Leftover Roast Chicken Like Meryl Streep
What's even more genius is how Streep uses the leftover chicken. According to the article, her first stop is stock.
On day two, she turns the leftover meat into a cold chicken tarragon salad and sometimes adds one piece of crispy bacon to the mix, if she's feeling like mixing things up. Day three is all about risotto with mushroom made with the rich broth, followed by soup with canned cannellini beans, corn and chopped tomatoes on day four.
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