Casserole Roast Chicken | The French Chef Season 1 | Julia Child
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- Опубліковано 2 чер 2022
- Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.
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!
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As a latch key kid during this era, I often got dinner going after the bus from Jr. High let me off. I was mesmerized by this down to earth, confident woman. She taught me how to cook. I still adore tarragon. I also was inspired to aquire a rather sizeable collection of tin lined copper cookware as an adult. Nowadays, when a box arrives at my house I always tell my husband, "Julia wanted me to have this."
That Scandinavian casserole dish (a Finnish design by Sarpaneva) is an absolute classic...
I love that line you tell your husband! Hopefully she also inspired you to make some wonderful meals with those pots. I have learned a ton watching her old videos
She influenced me to become a chef
What a special comment. Wish I had had that type of interest in cooking early on.
I’ll🎉🎉🎉🎉🎉🎉
Love it! "Ask your dentist. They love to drill holes in things ..." 😂😂
I know, I laughed my ass off at that too.
Lmao! 😂😂😂 🦷 classic Julia! 🥰
🤣🤣🤣🤣🤣
PRICELESS
Classic lol
These early episodes are my favorites. BUT, as a young man newly fledged from the parental nest, I learned to cook watching her later series. She enriched my lifebeyond telling, and I owe her a huge debt.
“If you don’t have a handy man in the house, you can always ask your dentist,; they love to drill holes in things.”🤣😆
She was a national treasure.
S&H green stamps, boy does that bring back memories.
My first sleeping bag came from S&H green stamps. Sperry & Hutchinson, iirc.
After all these decades I still marvel at how much at ease Julia is in these lessons - the epitome of confidence. She is thorough and warm and welcoming to the viewer.
When she patted the chicken after buttering it. I've done that so many times 😂 Julia is a legend!
It's almost like she's singing when she's talking and cooking. She was definitely one of a kind.
I assumed this was a well designed set until someone kept ringing at the door. *Julia Child - The Original UA-camr before it was a thing!*
Television! The original tube! Lol
If I'm not mistaken she used her own kitchen. Due to the fact she is tall and her counters fit her.
@@renesonjakenner-rutledge2355 Later in her career that was the case. In the early days it was a studio set.
These videos are great😮
I’m not going to answer the door….lol😂
The best thing ever. A fearless cook.
I grew up in Massachusetts and PBS had all the shows my mom would let us watch. My mom always cooked Julia’s recipes she had them on vhs tapes. I remember when I was 5 years old ( this was 39 years ago ) I decided to get the chicken out of the fridge and make this. I wrapped it up in Christmas ribbons and put it in a black skillet in the oven…it wasn’t too long before the fire 🔥 started and my mom came running in. I wanted to be a French chef lol 😂.
Awesome family story!
Your Mom was right.
Coq et Maison au Feu! The firemen would have been impressed!
Julia always made me feel like I could do this too - she exuded confidence that was comforting. "There," I can listen to her say that all day.
I was born in the 50's, I remember my Mom watching The French Chef,I would watch her with my Mom. I adore Julia Childs, she was an AWESOME Lady. I learned alot from her. Thank you Julia Childs, we all love and miss you.
This is a special treat at the campground, with the chicken "baked" in a Dutch oven covered with charcoals. The dark meat is best for dinner...the white meat goes in the cooler and used for chicken salad for lunch. Leftover potato, carrot and onion becomes hash for breakfast.
The chickens look so.. tiny and anemic....no hormones back then, real food.😄 All the butter she uses was probably ok because the chickens were truly organic !
Yes, I thought so too, but I'm sure it was delicious!
I thought the same thing! Whoah! Thats an eye-opener.
They really weren't. Anti-biotics were a HUGE thing and over used everywhere. Farming included.
I love that her TV kitchen is in the Smithsonian! Can’t do better than that!’
I’ve probably seen a million videos about how to tie up a chicken for roasting. Never walked away confident that I can do it. But this black and white, low quality sound video was the first time I genuinely understood what was going on. She’s a great teacher!
Oh I miss these shows. It reminds me of my childhood, my mom, my gma, great gma great aunts! Back when families ate dinner together every Sunday. No one had cell phones. We played outside until dinner was ready. Life was easy ❤
I'm sure that pot was copper. Wonderful recipe for chicken 🐔 btw that chicken would be 60 years old today!
A main course on Medicare! Thank you, President Johnson!
She is so natural. Not like the crappy cook shows of today. They are educational and she teaches you and you actually learn something. Beautiful !
an upholstery needle would also work also do the trick.
14:53 This casserole (4 litre) is still produced by the Finnish company Iittala. There's also a (more famous) smaller, round, 3 litre version with a wooden handle!
Both are excellent - designed by Timo Sarpaneva in the late 50s - and are far more chic than Le Creuset et al 🇫🇮
The model Julia is using has a glossy finish; the modern ones are matte black in colour.
The casserole is MADE IN cHINA now, as is Le Crueset, "DESIGNED in" wherever, MADE IN cHINA.
She taught me to cook and changed my life for the better. Even in the not so good times I would come home and cook something delicious. Thanks, Old Girl!
I gotta remember to remove the wish bone first next time.
Maybe on the turkey as well.
ASK YOU DENTIST, THEY LOVE TO DRILL THINGS...LOL Julia is number one! Gordon??? Who's that?
Haha! You can ask your dentist! They love to drill holes in things. Julia with the comedy! 😂
Of all the TV 'Stars' I've ever watched meeting this lady was always my impossible dream
You know, in about 1987 I was at a fancy hotel in Seattle for a business event and as I was leaving I happened to glance behind me. There was Julia, standing with a few people! I will forever kick myself that I didn't have the courage to approach her and say THANK YOU!
Toujours intéressant. Hautement pédagogique et très appétissant!
Pour de vrai! Je toujours reponds a elle "Bonne Appetit, Maman! a la fin de chaque emission".
She is the G.O.A.T ! Elegant woman ! Love her manner of speech.
I loved the movie about her life and going to the cooking school in France. I can only imagine how great of a student she was at Cordon Bleu.
She is still teaching people how to cook and I learned a trick tonight, the water drop method from her 1st TV episode about how to prepare a poached egg, I normally use a poaching pan, but the extra information of a different style is most helpful.
I never truss a bird with string, for a chicken I use either or both toothpicks and bamboo skewers and for a turkey I have bendable aluminum pins.
I think it's also important to respect Julia's mastery of the French cooking language and calling what's what.
@15:54 Math School is in session, so funny
I adore her
The doorbell lol
Seven minutes per pound plus 45 minutes... stitch that on a sampler and hang it on your kitchen wall!
Isn't that great?!!
So calming to watch her cook.
this is a really great dish, I really love how the roasting makes it a juicy chicken!
I remember her as a child. . . enjoyed and learned alot. . . . I watched the 2 season biography recently. . . it was fascinating. . . but I just realized today how many pans she uses in one show. . . . LOL. I still love to cook.
Baked chicken is one of my favorite things, the tarragon surprises me, I used it once with ham and asparagus crepes, has a little licorice flavor
Every kid was glued to watching Julia. Yes the boys in the house watched her also
We had cable before some of our foodie neighbors. As I recall Julia was on Sunday nights. Even the men, most of whom were able to brew coffee or open a beer, would come by to watch. Whatever she cooked..we all tried it…
I use herbs de Provence on my chicken, tastes wonderful.
I must be doing something wrong. Everything I cook with Herbs de Provence ends badly. Help.
I'm cooking this right now
She was such a sweet lady.
What amazed me mostly in this video is the tip of cutting a big potato into small ones and smooth out the surface because I assume at that time baby potatoes were not yet a thing maybe? (she never mentions them) so she casually makes her own baby potatoes 😮 A true legend who was ahead of her time ❤
Baby or New potatoes have always been a thing but they were confined to salads. Lunch. Almost as though, like children, they were too young to be at the adult dinner table.
When I trained in Cordon Bleu we we taught to shape the potatoes this way without real explanation. It was just assumed we understood how coarse and even rude a hunk of flat-sided spud was, with all its angularity! These days, I appreciate those sharp corners and how they crunch after roasting.😂
@@tostamixtabifana97 Oh thanks for the great information! 🙏 And maybe because at that time people were not aware much about waste as much as they are now.. I suppose Le Cordon Bleu are still loyal to the classic ways of doing things 🤷🏻♂️
I would say people were far More conscious of waste back then. There was a hangover from the “post war” years and food shortages that the older generation sought to remind us of. There wasn’t the disposable culture we have today. Potato trimmings didn’t get wasted. In a busy kitchen there was always a use for trimmings. If not, we would freeze trimmings, peelings, bones, bacon rind etc for the eventual and inevitable stock pot. Even butter wrappers were saved to be stacked into a pan together and warmed until the tiny butter scraps melted off. Or used to put over, say, a chicken, while roasting. Wastage was scandalous!
@@tostamixtabifana97they are a different variety with a different texture and starch content
@@tostamixtabifana97 Butter wrappers, always a must for greasing baking pans.
I'm cracking up 🤣
Yum
After browning the chicken, reduce the font in the pan with white wine. Never waste a good font! That’s concentrated flavor!
*fond
@@annehajdu8654 I realized that, but was too lazy to correct it. Lol 😀
@@ivoe1574 spell check
Reduced font - magnifying glass required.
she went to the 5&10...charming. I remember those. now it's 5 dollars and 10 dollars.
S&H green stamps. Feeling old here
The thing about trussing is that certain areas of the chicken can remain undercooked a bit.
Not with these sized chickens that don't have over bred breasts..and were manipulated to have more meat then the ones Julia had used in that time
No "Bon appétit !" at the end of this episode? I'm amazed...
HAHA! She flubbed it, but it didn't faze her at all. No retakes, just keep on goin'. Love that 👍
The chicken is so much smaller than the hormone chickens of today!
Yes, and the breasts are so small compared to those of today. We've been breeding them so big and they're so dry. 😕
There are still chickens in the 3 to 4 lb range, but they're snapped up by the stores and used for Rotisserie chicken. Because, just as every recipe for roast and rotisserie birds tell us, that's the ideal size.
2:16 "Say Doc, could you skip the cavity and drill this instead? Dinner at 8. Black tie.😊"
Yep the revered cast iron pot
Than
Upgraded
To
Glazed iron pot
The Best tasting ever
❤
Oh lord look at her touching everything after handling the raw chicken, it really was a different time lol
A raw chicken from her time is not the same as a raw chicken now.
Someone always has to say this in every video of her, give it a rest, nobody died...
Lol my nightmare
I am not sure what you mean, most modern cooks handle whole chickens pretty much fine.
This was a bit before the government "erected a multitude of New Offices, and sent hither swarms of Officers to harrass (sic) our people, and eat out their substance" which resulted in make-work "public health" campaigns that were little more than the fever dreams of paternalistic bureaucrats.
"Take your needle to the dentist..." 🥰
The chicken, along with the people, got huge since this video was made.
So would I use a slow cooker now as the casserole dish
🤗❣
17:27 😂😂
💘J'adore Mademoiselle Julia Child💘
"there"
23:50-24:10 😂😂😂😂😂 #dead
You could put the casserole in the oven while it’s heating to avoid having to warm it.
The skin will stick and will tear off when you remove the chicken after it's done cooking. Never preheat the casserole dish.
LOL dentists!!!
Now I remember where I learned keeping some breast meat on the wings.
I bet that was her friend Snoop Dogg at the door ringing the bell...
Im gonna call them “no stickem pans” from now on
I live Julia..used to watch her and Graham Kerr (Galloping Gourmet) as a kid but this show would be in trouble these days-she handles a chicken, touches everything from her glasses, spices and then potatoes..without washing her hands! I understand no one will be eating it (I also notice that too with Martin Yan old shows)..how can that little chicken feed 4-5 people?
Can you imagine our young generation watching this! She didn't was her hands she didn't wash the chicken blah blah. They would rip this apart lol. I've seen people scrub chicken so hard with salt and lemon lol like they are using sandpaper. We all lived without doing that lol
I remember when someone was interviewing her and they asked what she thought of Dan Akroyd’s imitation of her on SNL. She loved it and thought it was hilarious!! She had a great sense of humor!!
Did we ever find out who was at the door??
Seems that contamination wasn't much of an issue back then...everything went on that board the raw chicken was on without her flipping it over, or washing her hands...not done these days in cooking shows..
Noticed that as well. The world was a different place back then
It never occurred to me or anyone that I learned to cook from. We even washed it😱 There is still no “cross contamination” if you use the same utensils to peel the vegetables because 😱it’s all going in the same pot. 60+ years cooking and never made anybody sick. Clean up with hot soapy water and call it a day.
she touched just about everything in her kitchen with raw chicken hands. The needles her husband drilled and then she put them back in the crock with other utensils in there, using the butter off the dish with chicken hands, touching her glasses, hair, etc. That is a giant petri dish there. Germs are germs - unless someone comes behind her and cleans everything you risk getting sick. I love watching her but still wash your hands.
When this was taped, there was no “industrial” poultry industry. Jacques Pepin stated that as was learning to cook, there was no such thing as “organic” because there were no commercial hormones, fertilizers, or pesticides.
Ask your dentist they like to drill holes in things 😂😂😂
I wish they would add color to the show
How practices have changed, look at how many things she touches after handling the chicken without handwashing
Cooking can be kind of gruesome lol. "Just cut the wishbone out"
Now herb de Provence
I love how needlessly complicated and technical her recipes are.
What? No Bon Appétit signoff!
A normal looking chicken without a massive bulging breast. I wish you could still get smaller breasted chicken at the grocery store.
Even back then, she should have washed her hands after tying and rubbing the chicken instead of wiping with a dry towel, lol.
Heavy aluminum casserole…..ouch
Good God in heaven..Who removes the gorgeous fat from a beautiful roast chicken...???!!
One thing I cannot get past is how many things she touches after handling raw meat. I understand she is hard pressed for time, but it makes me cringe every time.
What on earth are ‘erbs’? Surely she means herbs? The aitch is not silent.
It is in the US
One has to wonder how often she and the staff got food poisoning. Her contamination of her cooking environment is rather appalling compared to today’s standards. I read once that what we think may be a virus, i.e., the “stomach flu”, was really food poisoning. Since she and her husband each lived to their 90’s, you could guess that poultry wasn’t as contaminated back then as now. Ha!
I'd completely forgotten that these shows were done in black and white. My God it's just irritating to watch it this way now. 😂.
Snowflake..
We've been spoiled! 😂
Yeah that parsley at the end just looked murky
This does look better black and white photos in some of my old cookbooks that have pictures printed on rather low-quality paper that wasn't really meant for photographs.
🚨🚨🚨
She never washed her hands once. Not even when touched the cooked chicken. Nope I'm done.
No one died.
Gross she never washed her hands
This is a man
You need to Educate yuorself.
Another stupid comment from someone who knows everything about nothing. 🤦♀️🤦♀️🤦♀️