julia childs roast chicken recipe

3  lbs broiler-fryer chicken 
1/4  teaspoon salt 
2  tablespoons softened butter 
1  small carrot, sliced 
1  small onion, sliced 
Baste
2  tablespoons melted butter 
1  tablespoon cooking oil 
1/4  teaspoon salt 
1/4  teaspoon salt 
1/2  tablespoon minced shallots or green onions 
1  cup brown chicken stock or canned chicken broth 
 salt 
 pepper 
1-2  tablespoon softened butter 

Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't 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 don't 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.