I Tried Meryl Streep’s Favorite Julia Child Recipe

I have cooked plenty of chicken in my life. Mostly chicken breast because that’s what my daughter prefers. While I’m happy to oblige this preference, I must admit that I get a bit tired of finding ways to make eating it exciting. That’s why, when anyone asks me to cook a whole chicken, I always respond with a quick and exuberant “Yes!” The whole bird is far more flavorful and exciting than its parts. Which is something Julia Child knew and is perhaps why Child’s Tarragon Chicken is one of Meryl Streep’s favorite recipes.

You may or may not remember that Streep played Child in the movie “Julie & Julia.” It was a fantastic performance by Streep, who was a natural at portraying the famous chef, flawlessly capturing Child’s wit and sense of humor. In an interview with Glamour magazine at the time, Streep admitted that she was, ironically, not much of a cook. That being said, she describes a Julia Child recipe she does like to make: Tarragon Chicken. It requires a bit of finesse to execute, but any home chef is capable of making it. And, as Streep eludes to in the interview, the work is worth the results.

How to Make Julia Child’s Tarragon Chicken

To make Child’s Tarragon Chicken:

• Start by preparing the chicken. Child suggests rinsing the chicken, but we know now this is an unnecessary step that increases the risk of cross-contamination, which can lead to foodborne illness. So skip this step and move right to patting the chicken dry.
• Next, season the cavity with salt, pepper, butter, and add a few sprigs of tarragon. Truss the chicken and cover the skin with butter.
• Heat additional butter along with olive oil in a Dutch oven, and once the butter has melted, add the chicken, breast side down. Brown the chicken on all sides, then remove it from the pot.
• Add some sliced onion and carrots and sauté for a few minutes, then add sprigs of tarragon.
• Return the chicken to the pot, breast side up, season with salt, and add more butter before covering with foil and a lid and roasting at 325 degrees F for about 1 hour and 20 minutes.

When the chicken is cooked, remove the bird from the pan and use the drippings to make a quick and easy elevated pan sauce. Deglaze with 1 to 2 cups of chicken stock, add a slurry if desired, and flavor with more tarragon and butter.

After following the instructions and then making the tarragon sauce that goes with it, I agree with Streep that this chicken is delicious.

Child knew how to cook chicken and cook it well, and this recipe is proof. Searing the chicken before roasting gives it a delightfully golden and buttery skin that tastes as good as it looks. Searing also locks in moisture, preventing the chicken from drying out as it cooks, making each bite tender and juicy. The sauce is the perfect accompaniment, the subtle tarragon adding to the warmth of the dish. I served it with roasted potatoes and enjoyed using them as a means to enjoy more sauce. 

For the times when I’m looking for something beyond chicken breast, I know I’ll be making Child’s Tarragon Chicken. Yes, there’s a little upfront “fussiness” with preparation, but if Streep, a self-proclaimed “terrible cook,” can do it, so can anyone. In the famous words of Julia Child, “Bon appétit!”