Free Julia's Kitchen Wisdom by Julia Child

a carving board and let it rest for 5 minutes. Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan. Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy. Swirl in the enrichment butter, pour over the chicken, and serve.
    VARIATIONS
     
BROIL/ROASTED BUTTERFLIED ROASTING CHICKEN—AND TURKEY. Broil/roasting a big 6-to-7-pound butterflied roaster or capon or a 12-pound turkey takes, again, half the time you’d need if you roasted it whole. Use exactly the same system as for the preceding broiled chicken except that, when you have browned the underside, and given the skin side the beginning of a brown, you then switch from broiling to roasting. Just finish the cooking in the oven—I like to roast mine at 350°F. A 6-to-7-pound bird takes 1 to 1¼ hours; a 12-pound turkey, about 2 hours. See the broil/roast times box for more details.
BROIL/ROAST CHICKEN AND TURKEY TIMES
Always allow an additional 20 to 30 minutes, just to be safe.
Butterflied Roasting Chickens
4 to 5 pounds / 45 minutes to 1 hour
5 to 6 pounds / 1 to 1¼ hours
Butterflied Turkeys
8 to 12 pounds / 1½ to 2 hours
12 to 16 pounds / 2 to 2½ hours
16 to 20 pounds / 2½ to 3 hours
DEVILED GAME HENS OR POUSSINS. For 2 birds, serving 4 people. Butterfly the birds and broil as in the master recipe, but give them only 10 minutes per side. Meanwhile, whisk together, to make a mayonnaise-like sauce, ⅓ cup Dijon mustard, a large minced shallot, pinches of dried tarragon or rosemary, drops of Tabasco sauce, and 3 tablespoons of the pan juices. Paint this over the skin sides of the birds, then pat on a layer of fresh white bread crumbs. Baste with the remaining juices. Finish cooking under the broiler.
FRESH BREAD CRUMBS. Whenever bread crumbs are called for, always make your own out of fresh homemade-type bread. Cut off the crusts, slice the bread into 1-inch chunks, and pulse not more than 2 cups at a time in a food processor, or 1 cup at a time in an electric blender. It’s useful to make a lot while you are at it and freeze what you don’t need.
    Broiled Fish Steaks—About ¾ Inch Thick
    For salmon, swordfish, tuna, bluefish, shark, mahimahi, and so forth. Here you concentrate on browning the top of the fish; no need to turn it. Dry the fish, paint both sides with melted butter or vegetable oil, and season with salt and pepper. Arrange in a shallow pan that will just hold them comfortably. Pour around the steaks ⅛ inch of dry white wine or French vermouth and set 2 inches below a preheated broiler. After 1 minute, brush a little soft butter on top of each and squeeze on drops of lemon juice. Continue broiling about 5 minutes more, or until lightly springy to the touch—cooked through but still juicy. Serve with the cooking juices spooned over.
    VARIATIONS
     
THICK FISH STEAKS—1 TO 2 INCHES THICK. Broil to brown them nicely, then finish off in a 375°F oven.
FISH FILLETS. For such fish as salmon, cod, hake, mackerel, trout. Leave the skin on, to keep the fish in shape during cooking, and follow directions for the preceding fish steaks.
    Lamb Brochettes
    Cut roasting-quality lamb, such as leg or loin, into 1½-inch chunks. You may wish to marinate them for several hours or overnight, as suggested below; otherwise, season and oil the meat. Thread onto skewers, alternating each piece with a square of blanched bacon and a piece of imported bay leaf. Arrange on an oiled broiling pan or in a hinged rack. Broil 2 inches from heat, turning every 2 minutes for several minutes, until the meat is just springy to the touch.
    HERB AND LEMON MARINADE FOR LAMB OR BEEF. Here is a basic formula that you may vary as you wish. For every 2 pounds of meat, mix the following in a bowl: 2 tablespoons freshly squeezed lemon juice, 1 tablespoon soy sauce, 1 teaspoon ground rosemary, thyme, oregano, or Provençal herbs , 2 large cloves puréed garlic, and ¼ cup vegetable