Julia Child's Chicken Waterzooi | Jamie & Julia
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- Опубліковано 7 лис 2021
- Chicken Waterzooi, a Belgian recipe from Julia Child. I had to go searching for this one, as it wasn't the ol' faithful 'Mastering the Art of French Cooking'.. This recipe is in "The French Chef Cookbook" #juliachild
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As some one who has tipped their finger on a mandolin, you raised my anxiety so much in so few seconds. I too now do everything via knife work.
I was having a panic myself! Sorry about your finger!
my whole body tensed up while he was using th mandolin....
IT WAS SCARY TO WATCH.
I was hollering at him: "Get your #%$&+ fingers out of there!!"
I was glad to see I'm not the only one who finds the mandolin almost useless verging on downright dangerous. 😂
Once in a great while I use it for a BIG pot of soup or stew or something with a lot of vegetables but like you and the video, more often it's easier and faster to me to just use a knife. And simpler cleanup!
I think you'd have a lot of fun with The Way to Cook. It's basically her culinary arts textbook and has photos instead of drawings
Very interesting!
@@antichef Thriftbooks has a copy for $5.39.
That series is on youtube with her, and as per this one he just made, a LOT simpler and easier than the earlier Julia.
One of the things I love about your channel is the honest feedback on the recipe, it's so refreshing. I appreciated the comment that this might be better just as a straight forward soup, so I decided to try that last night. I cut the recipe down by around a third, used 1 lb boneless, skinless chicken breasts cut into small pieces, and it was delicious. I suppose this means it's not really waterzooi, but it ended up being something I would make again, even for company.
Had a mild anxiety attack when you were trying to mandolin the celery 🤣 I miss Belgium so much 💕💕
So did I! And so do I!
I DID THE SAME THING!
My face was cringing ,my eyes were bulging and my eyebrows were lifted to the top of my head watching that part lol
@@CookingWithNeighbors LOL!! but tell us how you really looked :O
I’ve sliced my fingers multiple times on mandolins, but I’ve never hurt myself with a chef’s knife
The care you take with that book is so sweet. A well loved book is incredible
After watching many of your Jamie and Julia videos the recipes all seem very simple with repetitive ingredients but the techniques aren’t simple. You’ve come a long way in understanding and figuring out how to get the end result. I’ve enjoyed these so much that I purchased a second hand copy of Mastering the Art of French Cooking Vol. 1 and have been following along!
It would be lovey to see you make some of the favourite recipes that the person who owned the book before you circled 🥰❤️
I am so happy that you still take the mandolin seriously! I know a few people who used it safely a few times and got overconfident and ended up needing stitches.
you can really see the Swiss chalet experience in this one
You should make beouf carbonnade. Julia's recipe is the best I've found yet. How could you not love beef and onions braised in beer?
Lived in Belgium for 6 years and we just started making that (Carbonnade Flamade) within the last month. So delicious!! Trying Waterzooi tonight!
Waterzooi is one of my favorite dishes. I prefer chicken version over fish. However, traditionally capon is used instead of chicken. Capon is a castrated rooster. It has a very special taste. Your omission of giblets took away the dept of chicken flavor which is necessary to get the full flavor. Also, the sauce/gravy has to be more thick. As simple as this dish looks, it is not easy to get it right. But when you do get it right, the taste is unforgettable. I also thought your quantity of celery was not enough. I have tried to order this outside Ghent and it just does not come out the same as in Ghent. That’s when I found out that in Ghent they use Capon and not regular chicken to make this dish.
Thank you for sharing this information with us; interesting. 😊
I’ve never had this dish before but I was thinking that the sauce was probably supposed to be thicker. Im thinking that he was worried about curdling the eggs and didn’t heat it enough
Ghent is the first place I had Waterzooi. I was immediately hooked. On that, and those little gummy noses they sell. Ghent is actually a really cool town. I was staying in Bruges, and took the train to Ghent for a day, and actually wished I'd stayed in Ghent so this autumn we're taking the eurostar down from London, and we're just going to post up in Ghent for 5 days, and EAT. I mean, I had champagne and oysters on the street! Now, THAT is my kind of street food.
I’ve never made waterzooi with chicken. Always fish. I saw the name years ago, got curious, looked up some recipes online, usually use the same one. Apparently the chicken version is not as original but it’s probably more usual nowadays.
The first step in the recipe I usually use involves making a court-bouillon mostly from the trimmings of the vegetables. Very economical.
I almost fainted when you brought the mandolin out. So glad you put it away and didn't have an accident!
The fact that in dutch it's translated to water teash/clutter and the fact that the belgians just named it that 😭
We have our way with words. Almost all our item and place names are like this
Love watching you cook-you’re hilarious and informative.
This actually makes me want to try to adapt this into a version of cream of chicken rice soup. I’m going to think about it a little but thanks for the inspiration!
Interesting recipe. I love buying cookbooks from used bookstores or library sales, because of the notes.
Well Done! Definitely cut the eggs/cream in half. One can also cook the chicken whole with the vegetables and wine (aka a la cocotte) then carve the bird and serve with a sauce of the vegetable/eggs/cream
Totally on the same page!
No do not cut the eggs and cream in half.
One of the best and worst times of my life was when I lived in Paris, 2 years there and loved it. But I was glad to return to the UK.
This is a variation on chicken soup, as is more clear in La Julia's book . I love Waterzooï, but there's no need to make it if you intend to cut back on the cream.
I love that pot! You are amazing Jamie great video as always !
Thanks so much Jerri-Ellen!
Bite your tongue, Jamie! No such thing as too much cream! Next thing you’ll say that there is too much butter.
Although, the chicken did look very pale like it needed to be browned. But congrats on that great book find!
This inspired me! Thank you 😊
you did a phenominal job on seperating that chicken omg
You make me laugh @ one point EVERY EPISODE
I love this guy !
This looked delicious! 😘
Had to pause and retake : old book from 1968! I was headed for Vietnam shortly thereafter😢. Great video
Julia taught me to put a little water in my eggs before scrambling them.
How could you live in Belgium and not have heard of waterzooi? Honestly, I'm just jealous that you lived in Belgium, land of nice people and great beer.
I love watching you making Julia Child recipes for the 2020's. I particularly love when you make mistakes. I'm the same in my kitchen! As it happens I watched Julia making this and you are right about the amount of heavy cream. Unnecessary and just too much. The dish just doesn't need it. In the UK I use single cream [you'd probably call it thin cream or something instead of her insistence on heavy cream in everything]. A side note on giblets. The correct pronunciation is Jib not Gib - sort of Jiblets. Butchers rarely include them in the chicken cavity anymore so you were right to just ignore that step. Hope that helps Jamie.
I think the sauce Havnt thickened enough maybe that's why it has the consistency of a soup. The eggs act as a thicken agent. Your chicken is beautiful 😍
You are the next best thing to listen after harry potter audiobooks for anxious mind to fall asleep ❤
The tian with zucchini (2nd book, tian des courgettes au riz?) is a great side, if you were looking to do a Thanksgiving episode. Also it has a thousand steps, as per usual with Julia.
Beautiful
Forget the hand guard, get yourself a cut-resistant kitchen glove, they're cheap and make using a mandolin 1000x easier and safer
FYI - there is a video of Julia making this dish on PBS (On UA-cam). The ingredients and methods are slightly different than the book.
I found an online version of chicken waterzooi on a food52 page. The author says her Belgian father used to make it. Her recipe says to slice up the chicken and definitely identifies it as a soup. I agree with you that the amount of cream Julia Child used was old fashioned. Not good for one’s cholesterol levels!
I admire your perseverance in following recipes from a book, even when they are not well written. As a visual learner, I have had much more success teaching myself how to cook from watching UA-cam. Yesterday’s recipe was baked arancini, made from leftover risotto, made with mushroom soup containing chicken stock made from the carcass of a rotisserie chicken. Along the way there was a mushroom pasta sauce. The Instant Pot was heavily involved in the week-long cooking odyssey, which was extremely cost effective. As I recall, I put one tablespoon of heavy cream into the 2L of mushroom soup.
thanks, Gerarda! That recipe you made yesterday sounds fire!!
@@antichef Thanks! I really enjoy your channel. Looks like your subscribers are slowly increasing.
9:52 was hilarious!
To julienne with the mandolin, don't use the "hat" to push the celery like that. There are spikes under the hat that skewers the veg in place, THEN push it down over the blades. I'm sure there must be a YT video to show you how to best to use that contraption. But heck, doing it by hand improves your knife skills!
Could have been just a celery thing. The videos I was watching didn’t cover celery…also those spikes wouldn’t hold onto the celery…I don’t know. I’m just gonna keep the mandolin outta it until I know what the hell I’m doing!
@@antichef I refuse to use mandolins any more. I think they were invented by Satan.
@@kell_checks_in I have a mandolin but I’m afraid to use it. I’m fond of my fingers. 🤚
Wasn't there an instruction manual with your mandolin?
Improve the knife skills?? Don't know about him, but give me the gadget ANY day.
Mmmmm… chicken soup!
Don’t forget to plug in the fridge!
7:16 had me laughing.
So glad you used your judgement and put the mandolin away. My niece sliced off the pad of one of her fingers using one. =( Your dish looked pretty good! I'd eat it! lol
Now that I think about it, I think this recipe would be a good place to use a vegetable spiralizer.
loved your video, I would never attempt this dish. 😜
Omg,I think that’s the book my class used as a textbook in college and I can’t find.
Jamie plates the food, then plops it back in a bowl. Me: Are you high?
I think that soup would be the way to go there.
In Romania, a lot of our soups, or at least how my parents make it, involve having meat with the bone in, not most soups, but quite a few.
Oh my gosh. That looks like it would be banging dumped over some drop biscuits, or with some dumplings simmered in it. 😋
5:27 Was really expecting a Swiss Chalet flashback, there...
I personally would have rendered the skin before adding the chicken into the liquid. It would have been tastier and you wouldn't have soggy skin texture.
..."This fridge is so goddamn loud" fuck Jamie you're so fucking adorable 😂
Hope you plugged the fridge back in!
they make special cut resistant gloves that work with mandolins
Its was more common in the past for soup with meat and fish to be served with bones in it. Mostly every soup my grandmother served had bones in it.
bones add flavor they say.
A quail or a duck waterzooi would also be nice for those who want to be fancier.
Oh the duck sounds amazing. The only problem is missing the crispy skin fried in its own fat. But I could see a way to make it work…
Kinda want to see the guy cosplay as Collin Farrell in "In Bruges" now.
Why were the bells in the beginning in the exact same pattern as the intro to Freezing Moon by Mayhem?
Jamie, nice one once again. Looks like a good hardy economical dish that could feed many folks. They used to call this sort of dish "depression food", in the thirties when we had our last depression. Seems appropriate for now a days as we may be heading into another one soon. I'd make this all day long. Sort of a "frick ah see" as it is in phonetics. Originally they say it was made with fish; so that would be good, as there would be less big bones to deal with. Use a nice firm fish with no or few bones. I usually skip the eggs thickener thing as it is too risky to ruin the dish with a scramble at the end. I pour in more heavy cream and butter, and that does the trick, and use thickener is needed. Hey, it says it's French cooking, in your books, eh? ;D Speaking of books, I'll bet you are "banned" from the local public library!! LOL ;D
As for the mandolin, none in my kitchen, I don't need to be that quick, and don't want to add a "pink hue" to the color of my dishes, if you get my meaning. Knife skills not great, but get it done. Yeah, I'd only pick up a mandolin if I wanted to play a Vivaldi Concerto for Mandolin in C Major!! ;D LOL.
And the name is fun, Water Zooi, like "little animals in the water", fun for your guests to know that. As for Ghent, I'll pass; looks too smoggy or foggy, not a fan of either. Hence, I'm down in sunny (300+ days per year) Arizona and getting plenty of vitamin D without supplements that Scandinavians and northern Europeans need to take to stay heathy, it being so "gloomy" all the time up there. Cheers! :D
Yes,I do it with a white fish,too. It’s like a chowder. I don’t use the eggs,but,add butter and cream….really yummy!
As a Ghent Native, please do come!! Summers in Northern Europe are lovely and sunny, all other seasons are indeed gloomy and depressing lol
Where do you find a capon these days? I’ve never seen one in the grocery store. My mom used to cook a capon frequently when I was a kid. I don’t even know where to find one these days.
Don't hold back the heavy cream, she lived to be in her 90s.... lol!!
I would have failed EVERY class in culinary school if I broke down a chicken that way! Whatever works though 🤣
The French have not felt the need to dial back the butter and cream. The heart disease stats do not suggest otherwise in France either. Medicine changes constantly and the government guidelines almost always bear out to be incorrect over time.
Govt guidelines are not just incorrect, they are outright lies meant to harm you in every way conceivable. Thank you for speaking up. The ignorance on this stuff here in America is astounding.
Ok…strange…I was looking through volume two while watching you tube. This video came on, I turned the page, and there was Waterzooi of Chicken on page 259!
See, that's another dish that should have been significantly thicker than how it ended up. I wonder if, since it came out of her TV show cook book if there's an episode somewhere about it you could watch.
"Treated like a 'child' 😂👍🏼
OMG, thank you for your comment on not being sure how to eat it. There are sooo many recepies in my country that are some kind of broth/stew but with chunks of meat or fish that still have bones in it. So you want a spoon and enjoy it, but wait! There is chunk of meat with bone still in it, soooo you need fork? Ana a knife?
What`s the deal? What is the appeal of this kind of food?
I wonder if you'd removed the meat and then added the tempered eggs and cream to the existing broth, thickened it up and then added the chicken back on? And maybe serve it on some rice? hrm. Might have to try this.
Waterzooi does literally mean watery mess in Dutch.
Hmmm, nice image that!! ;D
Book was published the year I was born lols
❤😊
So this is chicken fricasee just without the pearl onions and mushrooms?
Maybe have patreon people pick you are recipe from the books!
Yeah I remember the first time I tried to cook high too
French cuisine seems to focus alot on cream,butter,cheese,and wine.witch I fine delicious and awesome
This looks like it would be good served over rice
Are you sure the mandolin is supposed to be used lengthwise? I only ever see it used with the stalk perpendicular to the knives... which has a bit more structural integrity with carrots and celery i guess.... no real difference when cutting onions or potatoes though :P
I think you were supposed to reduce the liquid to get something thicker.
Start at the beginning of the book and make each recipe one by one.
The mandolin is better for harder vegetables like carrots and potatoes.
Waterzooi, means water mess... Im dutch and it's a Dutch/Belgian word ;)
Does anyone own a mandoline that actually does that without struggling and feeling like you're going to chop your fingers off?
I have that exact model mandolin & those stick-up blades scare me! Otherwise, I only sliced off the tip of a finger once.
Weston Price and butter…just saying. Not a sin. In fact life giving.
why would you leave all that..... for the US? I am from washington/arizona and I dont get it.
The pandemic ended the European adventure
Don’t forget to plug back the fridge!
lol🤣We absolutely love your videos. However, that meal would have tasted better if you used the giblets. (Giblets is pronounced "Jib-lets... not Gib)
scolled to avoid the mandolin
You *could* dial back on the cream - if you didn't want to have joy in your life.
Mandolin works better for fruit and veggies with a littlw more integrity than cellery. Would work with the carrots i bet.
Maybe it’s keto.
Butter, bacon, heavy cream. Keto!
I think you should have cooked the recipe on the stove with the lid off at least for part of the cooking time, leaving just a smaller amount of sauce. The preparation is fairly like an Italian fricassea.
it's eggy chicken soup?
White dry vermouth in the Waterzooi????
This seems very unappetizing to me, but props to you! LOL
I ordered that slicer off Amazon. I sliced the crap out of a finger just removing the tape that was on it. Had to get butterfly closures to avoid stitches. Needless to say, I refused to use it and gave it as a gift. But nobody wanted it. It's a death trap.
I think you needed to cook it a little longer so the sauce could thicken more
Looks like a chicken pot pie without the pie! Also don’t mandolin without a guard!