How I loved Julia!!! I didn’t appreciate her cooking until I was a grown woman. Then I envied he cooking. Of course where I lived most of the herbs weren’t available. But now I realize her style is rather simple. It’s just the way she seasoned them that made them delicious. ❤❤😊
I do actually enjoy taking my time and roasting a turkey however; Julia has just inspired me to spatchcock roast my turkey this year. Happy Thanksgiving, let's rediscover and share gratitude.
Julia is a lovely lady in the kitchen and her voice helps my insomnia in the night! I have seen the movie about her with Merryl Streep and when I found her here on UA-cam my luck was made😊
haven't seen broiler (or fryer) chicken in a store in almost 30 years. They only sell failed layers about 10 months old. But thanks, Julia. It's a fond memory.
I’m using this style to make a chicken for our thanksgiving. I’m having trouble finding Mediterranean seasoning by Sadef but that is always a hit with my family.
The chicken is broiled in a countertop broiler, which would have been innovative at that time. If you look behind her in the video, you see the counters there are not filled with kitchen appliances, only a kitchen clock and possibly a spice rack. Interesting how her recipes then include instructions on how to dice onions and chop veggies, which alot of folks no longer do by hand. There's also alot of pots and pans being used on an electric range stovetop, while most cooking shows nowadays with her level of expertise use a gas range stovetop. The 1960's style of food and kitchens have to be adjusted for, if you want to successfully follow her recipes.
That broiler was made by General Electric. If I recall, she used General Electric appliances a lot; my guess is that they may have been sponsors for the show but not credited. I also think that she used what was easily available for people. Having said that, General Electric appliances at that time were extremely high-quality having very even heat and were very responsive. My electric range is from that time. And I find those calrod burners to be very responsive. They are not as responsive as a good gas range but most gas ranges sold in America have enormous cast-iron tops and once you heat those up, you might as well be using an electric range because the gas becomes not responsive. What she does not do is use huge quantities of heat to cook things extremely quickly as the idea was longer slower cooking made food more tender and flavorful. That happens to be my style of cooking as well because I like the flavor. Everything is based upon your own taste of course.
I love gas stove tops. Unfortunately, natural gas leaks all over the country ... getting it to and inside your house. Part of the contribution to climate change. Much of California is not allowing any natural gas in construction.
It would probably be better to compare what a whole broiler costs at your local high quality butcher shop. Mass-produced, hormone treated, antibiotic-laden, brine-injected birds weren’t really a thing in 1965 - I would guess.
@@BC25citizen in fact antibiotic use for chickens was approved in 1951 in the US and many industrial farming techniques were in use by the time this was filmed (1964). Larger chickens are the product of selective breeding and possible force feeding. In fact the chicken Julia is using would be much larger than what would be considered the “organic, free range” of the day. Also, while there is a lot of discourse and advertisement of hormone free chicken products, the use of hormones on chickens is prohibited in the US but not on cattle.
@@miguelcereceres169 interesting, thanks. I knew I was kinda making up a scenario. But there has to be a reason that a giant chicken from Walmart is comparatively cheaper than one from the 60s. Breeding and feeding probably accounts for a lot of it.
@@BC25citizen Possibly a Walmart chicken would be considered cheaper today. On the other hand Julia was using ingredients that were available in any supermarket. So it might be similar today.
Heat the butter up before storing it to kill any nasties that might have gotten in it. I think we are more concerned about bacteria because of how chickens are raised now in factory farms, hundreds of birds crowded together in large sheds, locked away from fresh air & sunlight. My great-aunt was a chicken farmer back in the 1950s & 1960s. Her chickens were in a large barn but she let them roam around outside. Same with the pigs she raised. This was long before people talked about free range methods. So perhaps salmonella and e. coli were less of a problem back then. I do remember no one ever worried about eating raw eggs in those days. You would add raw egg to a breakfast beverage and to a dressing for salad. Caeser salad used to be made with a raw egg dressing, for example. And I remember hangover cure drink that used tomato juice & raw egg. It was a different time.
@@LeesaDeAndrea Thx. I recall that too. I recently saw Jacque Pepin handle a raw chicken and then immediately take salt and pepper from small salt holders with his fingers and there was ALOT of salt left over for future use. I cannot see doing this……..
@@babasheeny3634 I agree with you. I can’t stand seeing that. My fingers are sometimes wet from what I’m doing such as cutting up meat. I don’t want that in my salt, thank you.
"this one cost 0.98 cents"...imagine Julia going grocery shoppin in 2023. I think she'd go all MMA on the store manager....and undoubtedly, kick their butt.
I cringed at the lack of hand washing. It's an almost shocking anachronism, considering how cognizant we are nowadays of salmonella contamination. The chicken is expertly cooked and beautifully presented, and as much as I loathe peas, I would definitely give these a taste.
It depends upon where you go. I have found in recent years in supermarkets, like the last 20 years, most chickens were in the 2 1/2 to 4 pound range and as I like roast chicken I’d given up eating it because I did not feel those chickens could be roasted well. I called them softballs with wings. I’ve since found someone who produces chickens and buy directly from him. The size is better for what I do.
Julia Child always was a fan of broiling. But the technique seems to have fallen out of fashion. I suspect that the reason is that broiling causes smoke and sets of smoke detectors, at least it has for me. Be advised, if you live in an apartment building and your apartment gets smoky, just be sure that the oven fan is on and the windows open. If you open the hallway door the smoke will set off the whole building alarm and everyone will have to evacuate. Happens here often.
@@baritonebynight maybe if you salt the meat way ahead of time but if you salt it right before cooking it's usually fine. You get a better flavor too if you salt it while it's cooking versus afterwards.
She can even make a roasted piece of chicken sound and look chic! Now I want roasted chicken.
How I loved Julia!!! I didn’t appreciate her cooking until I was a grown woman. Then I envied he cooking. Of course where I lived most of the herbs weren’t available. But now I realize her style is rather simple. It’s just the way she seasoned them that made them delicious. ❤❤😊
I love that countertop contraption with the hinged top that she was using.
I do actually enjoy taking my time and roasting a turkey however; Julia has just inspired me to spatchcock roast my turkey this year. Happy Thanksgiving, let's rediscover and share gratitude.
It may be in black and white but it still looks delicious. Yum!
Julia is a lovely lady in the kitchen and her voice helps my insomnia in the night! I have seen the movie about her with Merryl Streep and when I found her here on UA-cam my luck was made😊
haven't seen broiler (or fryer) chicken in a store in almost 30 years. They only sell failed layers about 10 months old. But thanks, Julia. It's a fond memory.
So grateful for this channel 🙏 so many recipes from Julia ❤
I’m using this style to make a chicken for our thanksgiving. I’m having trouble finding Mediterranean seasoning by Sadef but that is always a hit with my family.
Flattened chicken will cook half the time than a whole looking chicken because of heat distribution and thats the trick of the chef.
WOW does that ever look GOOOOOOD!!!
0.98¢ for a WHOLE broiler chicken. Those were the days.
The minimum wage in 1965 was $1.50. Things are probably cheaper today adjusted for inflation.
@nathanjustus6659 Surprisingly you're correct, 0.98 cents would be about $9.00 today
Ah, the silver standard.
That broiler is crazy!
The chicken is broiled in a countertop broiler, which would have been innovative at that time. If you look behind her in the video, you see the counters there are not filled with kitchen appliances, only a kitchen clock and possibly a spice rack. Interesting how her recipes then include instructions on how to dice onions and chop veggies, which alot of folks no longer do by hand.
There's also alot of pots and pans being used on an electric range stovetop, while most cooking shows nowadays with her level of expertise use a gas range stovetop.
The 1960's style of food and kitchens have to be adjusted for, if you want to successfully follow her recipes.
That broiler was made by General Electric. If I recall, she used General Electric appliances a lot; my guess is that they may have been sponsors for the show but not credited. I also think that she used what was easily available for people.
Having said that, General Electric appliances at that time were extremely high-quality having very even heat and were very responsive. My electric range is from that time. And I find those calrod burners to be very responsive. They are not as responsive as a good gas range but most gas ranges sold in America have enormous cast-iron tops and once you heat those up, you might as well be using an electric range because the gas becomes not responsive.
What she does not do is use huge quantities of heat to cook things extremely quickly as the idea was longer slower cooking made food more tender and flavorful. That happens to be my style of cooking as well because I like the flavor. Everything is based upon your own taste of course.
I love gas stove tops. Unfortunately, natural gas leaks all over the country ... getting it to and inside your house. Part of the contribution to climate change. Much of California is not allowing any natural gas in construction.
I was curious so I looked and 98 cents in 1965 is $8.75 today! Walmart sells whole chickens (probably a bit larger than back then) online for $8.15.
It would probably be better to compare what a whole broiler costs at your local high quality butcher shop. Mass-produced, hormone treated, antibiotic-laden, brine-injected birds weren’t really a thing in 1965 - I would guess.
@@BC25citizen in fact antibiotic use for chickens was approved in 1951 in the US and many industrial farming techniques were in use by the time this was filmed (1964). Larger chickens are the product of selective breeding and possible force feeding. In fact the chicken Julia is using would be much larger than what would be considered the “organic, free range” of the day. Also, while there is a lot of discourse and advertisement of hormone free chicken products, the use of hormones on chickens is prohibited in the US but not on cattle.
@@miguelcereceres169 interesting, thanks. I knew I was kinda making up a scenario. But there has to be a reason that a giant chicken from Walmart is comparatively cheaper than one from the 60s. Breeding and feeding probably accounts for a lot of it.
@@BC25citizen Possibly a Walmart chicken would be considered cheaper today. On the other hand Julia was using ingredients that were available in any supermarket. So it might be similar today.
Once using that butter for basting, do not save for later use for somethg else as she stated; it is now contaminated with raw chicken.
Yes save it for soup, stew, or gravy! All this worry about raw chicken is pretty ridiculous. Learn to cook!
@@ggwoman oh! So there’s no bacteria worries then from raw chicken🙄
Heat the butter up before storing it to kill any nasties that might have gotten in it.
I think we are more concerned about bacteria because of how chickens are raised now in factory farms, hundreds of birds crowded together in large sheds, locked away from fresh air & sunlight. My great-aunt was a chicken farmer back in the 1950s & 1960s. Her chickens were in a large barn but she let them roam around outside. Same with the pigs she raised. This was long before people talked about free range methods. So perhaps salmonella and e. coli were less of a problem back then. I do remember no one ever worried about eating raw eggs in those days. You would add raw egg to a breakfast beverage and to a dressing for salad. Caeser salad used to be made with a raw egg dressing, for example. And I remember hangover cure drink that used tomato juice & raw egg. It was a different time.
@@LeesaDeAndrea Thx. I recall that too. I recently saw Jacque Pepin handle a raw chicken and then immediately take salt and pepper from small salt holders with his fingers and there was ALOT of salt left over for future use. I cannot see doing this……..
@@babasheeny3634 I agree with you. I can’t stand seeing that. My fingers are sometimes wet from what I’m doing such as cutting up meat. I don’t want that in my salt, thank you.
"this one cost 0.98 cents"...imagine Julia going grocery shoppin in 2023. I think she'd go all MMA on the store manager....and undoubtedly, kick their butt.
I cringed at the lack of hand washing. It's an almost shocking anachronism, considering how cognizant we are nowadays of salmonella contamination. The chicken is expertly cooked and beautifully presented, and as much as I loathe peas, I would definitely give these a taste.
I think it has to do with doing the show in one take in 30 minutes. It doesn't leave much time for anything else.
@@chrisben3 Undoubtedly.
She did, after all, tell us to have impeccably clean hands before bruising the peas. Perhaps a little of "do as I say, not as I do"?
Welcome to the German chef
Interesting differences in then vs now. All our whole chickens now weigh around 5 to 6 lbs and are just labeled "Chicken "
It depends upon where you go. I have found in recent years in supermarkets, like the last 20 years, most chickens were in the 2 1/2 to 4 pound range and as I like roast chicken I’d given up eating it because I did not feel those chickens could be roasted well. I called them softballs with wings. I’ve since found someone who produces chickens and buy directly from him. The size is better for what I do.
In the United States...but not in France. Their food is superior in everyway.
Yeah, it’s true. There were even soup chickens!
Julia Child always was a fan of broiling. But the technique seems to have fallen out of fashion. I suspect that the reason is that broiling causes smoke and sets of smoke detectors, at least it has for me. Be advised, if you live in an apartment building and your apartment gets smoky, just be sure that the oven fan is on and the windows open. If you open the hallway door the smoke will set off the whole building alarm and everyone will have to evacuate. Happens here often.
I disagree with what Julia has to say all the time about salt making the juices run out when cooking meat. I have never found that to be the case....
It's called osmosis.
@@baritonebynight maybe if you salt the meat way ahead of time but if you salt it right before cooking it's usually fine. You get a better flavor too if you salt it while it's cooking versus afterwards.
salmonella on her glasses!
YUMMY! 🤤