Laura The Gastronaut > Julia Child Recipes > Poultry

Julia Child Poultry Recipes

Completed Chapter 6 Recipes

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✽ All of these recipes come out of Julia Child's Mastering the Art of French Cooking, Volume I which you can buy here (affiliate link). This cookbook was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and published by Alfred A. Knopf in 1961.

✽ This blog, Laura the Gastronaut, and these blog posts were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views expressed on this blog are my own.

✽ Click here for the entire Julia Child Recipe Checklist! ✽

Julia Child Curry Sauce Mastering the Art of French Cooking

Curry Sauce, p. 261

Julia Child Old-fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms Mastering the Art of French Cooking

Old-fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms, p. 258

Julia Child Poulet Saute aux Herbes de Provence Mastering the Art of French Cooking

Chicken Sautèed with Herbs and Garlic; Egg Yolk and Butter Sauce, p. 257

Julia Child Poulet Saute a la Creme Mastering the Art of French Cooking

Deglazing Sauce with Cream, p. 256

Julia Child Sauteed Chicken Mastering the Art of French Cooking

Sautéed Chicken, p. 254

Julia Child Casserole-roasted Chicken with Bacon, Onions, and Potatoes Mastering the Art of French Cooking

Casserole-roasted Chicken with Bacon, Onions, and Potatoes, p. 252

Julia Child Mushroom Stuffing for Roast Chicken Mastering the Art of French Cooking

Mushroom Stuffing, p. 251

Julia Child Casserole-roasted Chicken with Tarragon Mastering the Art of French Cooking

Casserole-roasted Chicken with Tarragon, p. 249

Julia Child Roast Chicken Basted with Cream, Herb, and Giblet Stuffing Mastering the Art of French Cooking

Roast Squab Chickens with Chicken Liver Canapés and Mushrooms, p. 246

Julia Child Roast Chicken Steeped with Port Wine, Cream, and Mushrooms Mastering the Art of French Cooking

Roast Chicken Steeped with Port Wine, Cream, and Mushrooms, p. 245

Julia Child Roast Chicken Basted with Cream, Herb, and Giblet Stuffing Mastering the Art of French Cooking

Roast Chicken Basted with Cream, Herb and Giblet Stuffing, p. 243

Julia Child Roast Chicken Mastering the Art of French Cooking

Roast Chicken, p. 240