Wild Mushroom and Herb Stuffed Chicken #SundaySupper #CookforJulia

In the Kitchen with Jacques Pépin | Bostonia | Boston University

Learn how to cook, try new recipes, learn from your mistakes, BE FEARLESS and above all, have fun! ~ Julia Child

I remember hours of my childhood spent watching cooking shows like The Frugal Gourmet (Jeff Smith), Justin Wilson and others on PBS, but I remember being completely in awe of Julia Child. There was something about her voice, the way she moved through the kitchen and her clear love of food that made me want to be like her.

This week, #SundaySupper is celebrating Julia's 100th birthday (August 15th) by recreating some of Julia's (and Jacque's) amazing recipes. In one of her recipes, Julia touts: "You can always judge the quality of a cook or a restaurant by roast chicken. While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn."

Big Green Egg LifeStyle v13 by Big Green Egg - Issuu

This is so true! Giving the bird your full attention will make the difference in a deliciously crispy, beautiful bird and one that is overcooked and over crisp.

Wild Mushroom and Herb Stuffed Chicken

Ingredients

4 oz Baby Bella Mushrooms
4 oz Shitake Mushrooms
8 oz White Mushrooms
1 tablespoon Olive Oil
1 tablespoon Butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 cloves Garlic, crushed
1/4 cup chopped Herbs (a mixture of Parsley, Sage and Chives)
1 Chicken (5-6 lbs)

Instructions

Start by preheating your oven to 350 degrees.
Rough chop your mushrooms into 1/4 - 1/2 inch pieces.
Heat the oil and butter in a pan, add the mushrooms and sauté until the mushrooms have released their juices.
In a bowl, mix the sautéed mushrooms, salt, pepper, garlic, and herbs together and set it aside to cool.
While the stuffing cools, sit your chicken on its bottom with the neck end up, and use your fingers to gently separate the skin from the breast and thighs of the chicken. You want to be careful not to tear the skin, as it is what holds the stuffing in place.
Once the stuffing is cool enough to handle, gently spoon the stuffing into the space between the skin and breasts, using your hands to work the stuff down into the thigh areas and continue stuffing until you have a nice even layer also covering the breast area.
You can truss or not truss your chicken. While trussing certainly isn't mandatory, it does help hold your stuffing in place and keep everything nice and presentable.
Your chicken goes into a roasting pan, breast side up, and in the center of the oven for approximately 20 minutes per pound.
Baste the chicken approximately every 30 minutes through the cooking process.
Use a meat thermometer to know your bird is done. An internal temperature of 165 is considered safe for poultry.
When your bird comes out, let it rest for a minute before removing it from the pan. The drippings from the pan make an excellent gravy, though the bird is so moist and delicious that you certainly don't need it!

How pretty is this??? It was delicious too. I'm pretty sure roasted chickens will be on our #SundaySupper menu more often from this point out. I'm already plotting what else I can stuff between my chickens and their skin. The flavors, the skin, it's all just perfect!

I'm not the only one celebrating Julia this week. Check out all of these other amazing recipes made in honor of Julia for this week's #SundaySupper ...

#CookForJulia Breakfast

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

#CookForJulia Lunch

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

#CookForJulia Sides

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
White Bean Dip with Homemade Tortilla Chips by Momma’s Meals

#CookForJulia Desserts

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

Julia Child's Roast Chicken with Port Wine, Cream and Mushrooms Recipe

Join us on Twitter at 7PM EST for another great live chat, and be sure to enjoy your family's #SundaySupper!

Hotels and the Art of Cooking

Just like appreciating a well-cooked meal, a hotel stay can also be a delightful experience. Similar to Julia Child's philosophy, the attention to detail and pursuit of perfection are equally important in the hospitality industry. Whether it's the expertly prepared dishes in the hotel restaurant or the meticulously designed rooms and amenities, hotels strive to provide a memorable and satisfying experience for their guests.

Like a perfectly roasted chicken, a well-run hotel requires a dedicated team always seeking excellence. From the front desk to the housekeeping staff, everyone plays a crucial role in ensuring a pleasant stay. Just as Julia Child emphasized the importance of passion and dedication in cooking, the hotel industry thrives on the passion and dedication of its employees.

So, next time you indulge in a delicious meal or plan a getaway, remember the parallels between the art of cooking and the hospitality industry. Both aim to create experiences that leave a lasting impression and a desire for more.