Video není dostupné.
Omlouváme se.
Chicken In Cocotte | The French Chef Season 5 | Julia Child
Vložit
- čas přidán 20. 05. 2023
- After a butter massage, this chicken takes a steam-bath in herbs and is carved in the French manner.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
- Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter: / pbsdistribution
Facebook: / pbsdistribution.org
One thing I like about Julia is when she doesn't quite know the word on how to describe something she just simply refers to it as "The Business"....LOL...
Now I'm gong to add "juicily" to my vocab
Julia child is my spirit animal. And a sidenote… My son-in-law taught me something about cooking a whole chickens that is just incredible. He taught me to take the chicken and completely submerge in a brine solution of water which has one cup of sugar and one cup of pickling salt dissolved in it.
For a really big whole bird, he soaks it for 6 to 8 hours… But you don’t have to go that long. 4 hours is just adequate.
Once the bird has been brined you pat it dry and then cook it however you wish but the best way I think is slow roasting it over indirect charcoal heat in a covered grill. It turns the chicken into a into A delectable, mouthwatering insanely delicious thing.
I made a brined whole chicken like this and roasted it over charcoal… My guests were absolutely stunned by how good it was. There was literally nothing left of that bird by the time dinner was over. They just couldn’t stop having more servings of it. Believe me… Julia would have flipped out over this chicken.
Can you imagine asking your dentist to cut the end off your knitting needle? Boy, different times!
Really? Have you a knitting needle? Run it by the dentist. Get back to us....
@@nomadmarauder-dw9re for $1000 or so. B*stards, all.
I've done this recipe a few times. It makes an excellent chicken!
A butter massage and a nice steam? Don't mind if I do!
This is extremely informative, intelligent and the memory just has been lingering somehow, some wei.
I have an oval Le Creuset pot almost identical to that one, plus a lot of other pieces. I'm surprised she didn't cook with them more often, I use mine a lot....even for rice, makes an excellent rice cooker, start on stove, finish in oven.
I love her discussions about different ages of chickens but in our era we don't easily have that choice anymore.
Depends on where you shop.....
All Julia’s episodes are on Prime PBS app. 😊
So funny this was added 23 hours ago and I’ve been watching her show called cooking at home with Julia and Jacques? I believe that’s the name. This is my first time hearing about her and it made me google her because I figured she had since passed. She was pretty older on this cooking show. I’ve been enjoying it. Very relaxing.
She was part of the culture for a very long time. There’s a movie called Julie & Julia that I recommend. Search for the Saturday Night Live (SNL) skits done on her. They’re hilarious.
I started watching her as a young child in the 60s and was making omelettes and crepes by the time I was 10. She made French cooking accessible to Americans and people all over the world.
I follow a few people who cook her recipes. Including that guy who says, “Bowl me” and the bowl appears to fall from the ceiling and into his hands.
Bon appétit!
@@60AirflyteJamie & Julia... His channel is Anti-chef. I love watching Julia, Jaime, I watched that movie in my 20s & the SNL skits when I was even younger. You're right, she's a cultural icon. I'm glad I'm finally getting to watch all the original stuff. ❤
Looks tender & juicy.
Who doesn’t love a full body massage in butter?😅
Remember she also offered the option of chicken fat rubdown.
Excellent instruction and delightful, delicious looking chicken.
Looks absolutely incredibly fantastic!
Betty Crocker is dead to me.
Today’s Betty Crocker is just “how do we sell our convenience food, that is filled with unhealthy additives.” Now the first edition cookbook from about 1950 is awesome.
@@nathanjustus6659 Actually, it's not awesome as it gives very bad information when it comes to cooking temperatures. It states '140 F" for rare...which is overcooked and ruined. Rare should be 120 and with carryover cooking to 125F.
@@baritonebynight not according to todays food safety guidelines but it’s personal taste. Accurate measures and techniques are very nicely described and unlike todays cookbooks which seem to have virtually untested recipes, these work
I wonder what this was shot on? Super8?! Film should be better.
1960s public tv.
DuH! they did the best for the time this was made.
"Live to videotape" says Wikipedia. Some version of a kinescope, I imagine, judging by the blurry quality and the dazzle aura effect when aimed at a shiny surface. Film is usually far crisper and clearer as with I Love Lucy.
Who doesn't love a butter massage?
I learned a lot by watching this but it was driving me nuts with all the cross contamination with raw chicken all over the place.
🙄
I felt the same way, she did not even wash the bird!😮
Welcome to the Russian chef im e communis but I was born in California
Troll.
Who cares what it looks like just put it in the oven and cook it stop playing with it 13:21