Coq Au Vin | The French Chef Season 2 | Julia Child
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- Опубліковано 7 лип 2022
- Julia Child cooks up France’s most famous chicken dish -- Coq au Vin --and makes dining at home just as easy and exciting as dining out.
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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I'm reading comments from people who are horrified by Julia cooking on an electric coil cooktop. Julia herself had a massive professional Garland gas range in her own kitchen but I remember reading that she specifically wanted to use the same type of low-end appliances that most average Americans had in their own kitchens. She wanted to make fine cooking accessible to all people. She had none of that chef-snobbiness that you see on cooking shows today - one of the reasons people loved her so much.
That was her entire intention, to make fine cuisine to the average woman or man. Using utensils that working class people would have access to, and keeping her instructions as simple as possible made her extremely popular. As a small child, I watched her cooking show along with my mom. Now, 60+ years later, Julia Child is giving me ideas to take the 'boring' out of cooking. God rest her soul.
Not low end. My grandma had this entire kitchen. Cabinets as well. She could give JULIA a run. My grandma could make dirt taste fabulous.
My goodness, people today are horrified over the most mundane matters imaginable. It gives me comfort she cooked on a coiled pan. My mother cooked in one of those too around the same time as Julia.
The irony is people are in an uproar because gas stoves are cheaper and upset they may have to replace them with electric though now. The whole thing is absurd as I;m sure Camus would say. The snobs are far removed from the most likely orgins of this dish even before Julia. Which is to say it is a rustic dish generally accepted to be made by peasants outside of unproven legends. That is the point. It's like how jeans were co-opted into brand names and were clothing of the working class. Coq Au Vin is a dish of the working class.
Significantly easier to run an electric line than a gas line as well!
*lights a pan of brandy-covered chicken on fire and begins to gently shake it*
“Now I don’t know if this does much of anything except make people feel good.” 😂
Thank you for keeping it real, Julia. 14:05
Yes, especially pyromaniacs.
It really does feel great lol.
I was taught by a French chef to put cognac on my duck breast when it's almost done and light it up. The taste difference is subtle at best, but man is it fun and looks impressive to my family.
They don't need to know that it's mostly just a show.
I think brandy whether flamed or not adds another level of taste to a dish. I love it in certain dishes, especially mushrooms. My holiday gravies are seasoned, at the end with two tablespoons each of brandy and wine. I learned that from Ina Garten. It boosts the flavor dynamic of the sauce.
It burns off the alcohol
Caramelization and Millard
I watched her on TV in Iran in 1976.She was fantastic.
Julia Child wanted to make fine dining meals as easily accessible so that everyone could make them in their own homes with appliances that most people had.
Most didn't and don't have a chef's kitchen with expensive appliances. That's what truly made Julia Child special and widely admired. She was a teacher and wanted home cooks to be successful. Her personality and cooking style wasn't fussy and complicated. It just sounded like it was.
It's hard to not think of the Dan Aykrord skit on Saturday Night Live in 1978. The most sincere form of flattery!
I'm so grateful to have met Julia and have a picture with her
I miss her terribly. She is so gracious about meeting a young chef at the time
🎉🎉🎉❤
That's really cool.
I love that she made such an effort to share fine recipes and made it user friendly- she was so matter of fact in her delivery. She continues to be a national treasure! I’m so glad her shows are still available to us.
HBO had made Julia check it out ❤please
I bet those guys on the set ate well
The crew said they were always excited because in the end they get to eat all the dishes
I just watched the hbo series about Julia and omg was she something else. Her personality was so different from what I always thought growing up. She was not only a phenomenal cook but her personality was hysterical.
The hbo show is driving me nuts. Julia was so much more confident and slimmer than she is being portrayed. Also the accent and voice are pretty bad.
Even from this clip you can discern the difference between the show and reality
@@lurleenbeckneywimple3270 wow, wh would have thought. the woman portraying Julia Child in the HBO show.. isn't... Julia Child??? Wow, groundbreaking.
@@saltlessbreadoooh aren’t you clever you really schooled me
@@lurleenbeckneywimple3270 you're welcome ma'am
Rubbing chicken juice into her glasses, lol.
Julia was a treat. One of those people that just ooze kindness. It really makes you want to be a more pleasant person along with cooking like a rockstar. I am watching the new HBO show..it is great.
I too just started watching it too. It was so good I binged all of season 1 in 2 days, season 2 eps last night then the bio. I hadn't really watched her before. So glad I have now
She was working for the CIA.
Well said, yes indeed!!
I accidentally sent. I was going to add..... I've been listening to the companion podcast and it's making me want to watch the episodes over.
Omgosh that looks like the electric fry pan that was gifted me as a wedding present!
Married in '81 and dang I feel old!!!
They are really nice to have when you have a 4 burner stovetop
This was the first of Julia's dishes that I learned to do when I was learning how to cook when fresh out of college....and still my favorite to serve for company 25 years later!
Mine too!
do you flambe'?
I know she said you could make it in advance but 25 years in advance is taking it to extreme. How much did you make up to perfect your skills?
Even in black and white it looks delicious.
no
yes
I like seeing her use the Granny Parer knife, which was sold in supermarkets in the 1960s, with its black handle and golden band at the foot of the blade. They were good for about thirty years before the handle would break.
Oh dear Julia, you are missed.
My Mother loved watching her. I remember hearing her in the background a lot when I was in my bedroom..
Our family motto, grimly chanted before meal " Don't eat the bay leaf!"
Lol. Nobody eats at my house until I track that sucker down!
My husband and I watched Julia with delight every week, and incorporated her creations into our kitchen. His favorite was the laid-back turkey. Look it up! We loved this funny, inventive lady!
Everyone else: Watching our wonderful Julia
Me, from my tiny kitchen: Look at all that counter space!😁
I have a tiny kitchen. Doesn’t change taste
Right!? LMAO. I just love when cooking/prep spills into the living room. 😂
The barefoot contessa said her small kitchen in their NYC apartment is her favorite kitchen to cook in.
I have the same problem but heck, I'm game to give this a go. I remember someone used to make it for me years ago and it was delicious.
Yuuppp
You had me at Bacon and Chicken!
I own some of her cookbooks, and refer to the videos to just see what I read is correct. It is. I made it today as my treat. Such an easy cook, and tastes even better than it smells. 1hr and 45min total, and violá. A feast to feast on.
She is so much fun
i grew up watching a lot of cooking shows on tv. also classic french cooking. in the 80s. but this now was my first cooking show in black and white i think. very interesting experience. my brain is not only adding the smells, it also adds the colors. it works. amazing.
This is the most extensive Julia channel I’ve ever seen 😊
At the time electric ranges were the best and new things out there. Plus my Moms lasted for 30+ yrs. and had two ovens. I loved this women watching her in high school taught me to cook. Mom was great but this was different and elegant.
Tout un bon programme gourmand !
Great to learn how to peel those little onions without all the tears!
Have just made my Coq for dinner ce soir and NO TEARS! Bon appetit 🥰
I now buy them frozen, already peeled. Pearl onions. A huge time saver, and very inexpensive, especially if you get the store brand.
@@DavidHall-ge6nn that's a great idea! thanks for that!!!
I've made this a day ahead or even early morning and let it get cold. Then I slowly reheated back to temp and served it at a dinner party. The flavors blended very well, and it was a hit. It's like letting a tomato sauce sit overnight. It always develops a better flavor.
Almost every stew or braise (or soup for that matter), in my experience, is far better the next day. The flavours develop tremendously with time.
A Lady with true attitude. She does her best making children and keeping everyone happy, well, that’s absolutely ok. ❤
Sadly, Julia didn't have any children, but did make everyone around her happy.
She worked for the CIA. It was a charade.
I love the scorch marks on the wooden spoons - we all have, even the pros.
Julia Child had such great insights to share, and so many of them still hold up. The part about cooking the peal onions separately so you know they're done, for example. If you've got a gentle simmer going on your meat so it doesn't try out, some vegetables just don't break down quick enough at that temperature. You're meats good to go, but your onions, celery, or potatoes may still be a little al dente. Giving those pearl onions their own pan, with their own temperature, can certainly be helpful.
Of course, some things don't quite hold up today. Our poultry, especially these days, is not so trustworthy that I'd handle some raw meat and then put on glasses without washing my hands first. Stuff changes.
It's also fun to notice the nuances of black-and-white cooking instructions. When talking about the level of the browning of meat, she can't just say, "Cook it until it looks like this." She describes the level of browning, because it was necessary to do so.
Also, I love her critique of flaming. The only thing that's burning is the alcohol vapor, which was already on its way out because of boiling. Complex chemical compounds--some of them quite flavorable--are produced when something is burning, but I think most of those compounds are going to follow the momentum and go up into the air rather than in the food. The one thing that's left is maybe an extra kiss of radiant heat coming down from the top from the flames. Which is nice, but an alcohol flame doesn't emit much heat. It's a great bit of excitement for your guests. If you're cooking for yourself, it's also kind of entertaining. I don't _not_ value entertainment. It's not nothing. But I don't know if it does a lot for the taste, so my whole thing is, if the actual payoff is just entertainment and not flavor, then that really puts a fine point on the safety aspect. If you're not careful and you burn off your bangs and/or beard, it ought to be worth it. If the payoff is flavor, then fine, maybe. But if it's just a little entertainment, then it's really not worth the burnt hair, so take extra care not to burn yourself. Flambe is one of the few instances in the kitchen where turning the lights _down_ may actually be the safer move. It can be hard to see if those alcohol flames are still burning when there's lots of ambient light.
A popular legend says that flambe was contrived as a way to ensure that restaurant customers food was hot. It's done table side, and served quickly. And with the lights low, quite spectacular. Bon Appetit!
This is not a comment, this is a commentary on Julia's work.
Could you please give more detail.
She is just lovely .
I just LOVE Julia! Her dedication to her craft and attention to detail is inspiring.
Love this. Will have to re attempt Coq Au Vin
And it came out awesome...
One of my favorite dishes to eat is a Coq au vin , and she makes a Excellent one ♥️😋😋😋♥️♥️.
This is my favorite Julia episode. Thank you for sharing it for free.
Electric frying pans are quite fun as you can use them anywhere… (proceeds to use it sitting over regular stove top) 😅😅
Advertisement for electric fry pans.😊
My mother learned how to cook this from this episode and it was fantastic! I'll have to try it myself some time.
She was a great chef .
I love Julia. I freq up watching her and Justin Wilson cooking. Yan can cook! The great ones!!
I miss her 🥺
The TV show Julia brought me here😊
Used this same recipe for years. Always a hit.
Glad I watched this, what a solid video.
So many useful hints and tips….thanks Julia
bravo bravo, learned so much
Thank you for posting
Julia Childs recipes. I love to learn from the best.
It's a sad indictment of the World that this video has so few views, likes and subscribers. If you're a Julia Child fan, do your part to elevate Julia's hard work and passion for good food.
A wonderful slice of history. Priceless.
That looks so yum.
Such a master!
I watched her make hash. I was never so glad to learn a new dish it is wonderful!
I am learning to shake and find it easier on my dominant hand which is ever so painful from the shoulder girdle to finger tips so thank you once again dear Julia🌹🤗
What a gem!
I love her!
Had to watch this after watching the new show about her!
I Love Julia , Always and every where. We come from the same generation.
Heavens! Such skill Julia!! I Cook a lot, & very well but heck, I don’t juggle well with hurrying & watching so much at once! I’m not hurrier & Husband has supper when it’s ready ;)
❤Es como Chepina Peralta de México!!😅😊🙋🏻♀️🍾🧀
Outstanding
Wonderful!
Great Julia.
I have to tell you, I have a hard time carrying on with the dish, even knowing how good I know the outcome is. Once that chicken is done frying, I want to eat it.
Omg. I always dread prepping the pearl onions, but I didn't know that you blanch them!! I've been either doing it the hard way or paying more for processed ones!
U can cheap and buy frozen ones already peeled and cooked . My husband just came back with unfrozen , what a pain
Cheat not cheap lol
"Not terribly thoroughly." Love the cut of Julia's jib!
She is wonderful
I just made this. It was AMAZING!!! But it took 4 hours for everything but well worth it 🤩
Why? Julia made it in 28 minutes.
@@ThePrissy11 it was condensed for the show. According to the HBO episode I just watched, it takes about 4 hours to properly make it which includes 30 minutes in the oven.
@@ThePrissy11 maybe they missed the stunt chicken.
I’m almost done , 3 hrs
I just finished making this labor of love & now, I’m eating it while re-watching the whole episode. So gratifying!😅( …& also so AMAZING!)
The towel lid clamp!! 😮 🤯
She would be in such trouble these days, for her jokes they crack me up every time + fantastic food.
Those onions look like a pan of eyeballs, lol - 11:47
Beautiful Legend. Wonderful recipe. Too many stars to count. Awesomeness. ❤❤❤❤
Brilliant
What a woman!!!!!!!!!!!!!!
I was curious to see if there was the series here, the one thats streaming on Max. Wanted to see comments and so delighted theres very very recent ones. The series must have sparked renewed interest in her. Im just so totally fascinated with her fascinating
She is the best
Thanks a lot for this video! It was the only one I found where I could learn how to cut a chicken properly cause we're going to prepare our home grown rooster 😅
Classic
I took school off just because to watch her & Graham Kerr!!!
Love this video!!!. Will definitely try this recipe 😋❤🌹
Coq Au Vin? I never thought of cooking bacon and adding it to Chicken. I hope if you made it that you enjoyed it. I call Julia a foodie. She loves everything and isn’t afraid to try different dishes.
My Mom used to make this in the 1970's for dinner parties I was too young to eat it because of the alcohol but it smelled divine.
Mom liked to fry chicken in an electric skillet too.
I do, too
That cover askew tip is a great way to save some dirtying of unnecessary dishes. Smart.
Regards chicken one of my favorites is chicken with mushroom and leek fricasee
Here after watching Julia in HBOMax.
Same, lol. Not exactly like on the show but some similarities. 😂
Are those little onions commonly found these days? Don't think I've noticed them at the market.
“Don’t use rot-gut brandy!” I’ve never seen that vineyard before.
"We have eight nice serving pieces, and this will serve four very hungry people, or eight moderately hungry people."
Or two teenagers...
Or just me when I was 19.
😂 Truth right there. But my daughter would say, where's your dinner? 😂
they always underestamate
I'm wondering if a person could use what we call 'fresh bacon' instead of the blanched bacon she's used in a couple dishes I've seen? Fresh bacon is the bacon of pork that hasn't ever been salted or smoked
You can use panchetta as well. It's bacon cured in salt and not smoked. That's usually what I use. You use fresh bacon also known as fat back. That's perfect.
@@charleshash7381agreed
I love Julia Child and I love this recipe. However, did you notice back in that time they didn't worry about washing their hands after touching chicken? She handled the chicken and then picked up her tools off the counter with the chickney hands and put them right in the drawer! Haha we wouldn't do that today would we?
Chickens weren't produced on massive factory farms back then. They were healthier. You didn't hear of people getting samonella poinsoning from raw chicken. After cooking everyone cleaned up anyway, but we weren't paranoid. Today's standards are a lot different because the industry is producing an inferior product.
And her glasses
i would. but i dont live in the US.
It’s shit lot a work to cook some chicken but must admit it is delish once is done!!! 😎👻
It's a dish for when you have guests--nice because you can make it ahead and then the day of the party you just make the side dishes and dessert.
For an alternate and hilarious rendering, watch the excellent film ‘Donnie Brasco’ and watch Al Pacino, as Lefty, make this dish.
What red wine should I use?
Hi all, has anyone got how to cook the second chicken? The one in the oven? Th one she used to make a sauce? I've got sort of confused. Does it mean that recipe call for two chickens, cooked almost identically until some point? Thank you very much in advance!
The second chicken is the same recipe. You can cook it either in the fry pan/stove top or in the Dutch oven in the oven. She said the temperature to set the oven to if you cook it that way.
She just used that one to make the sauce since the frying pan one was not fully cooked yet
Since French Lardons are difficult to get into the U.S., can I use Pancetta or Guanciale (which is also difficult and expensive to get) instead of the Lardons for Beef Bourguignon? I feel that the bacon that they make in the U.S. is still smoky even after blanching it. Thanks.
No
@@CowSaysMooMoo would you please elaborate?
@@jesusgamboa9899 I would say that pancetta is closer, but both are cured and seasoned as well as smoked. If you can get salt pork (not smoked) and then blanch it to get rid of some of the salt, that would be closest.
@@ThomasDawkins88 neither Pancetta nor Guanciale are smoked. They are dry cured and seasoned. French lardons can be either smoked or cured, but I find that many French chefs prefer unsmoked lardons.
In short, yes, but there would be some debate. It's my understanding that it doesn't really matter much - as long as it's cured pork, preferably pork belly, use what you can get. She specifically calls for 'lean bacon' in her book, so aim there.
Salt Pork is a decent substitute, if you can get it, or talk to a butcher about slab bacon! But pancetta or guanciale will work fine as long as you compensate for and extra fat or salt.
I've used regular US bacon in bourguignon and it turns out fine. I have some hot-smoked bacon I'll be using tomorrow that I'll report back on.
Surprised there’s no comments on her handling RAW chicken and then her glasses 👓
French G U M B O !
I only wish these shows were in color!
So this would have been sent in 1964 or there abouts?
I saw the Julia Child exhibit at the Henry Ford Museum. She was a fascinating individual. I was blown away to learn she was in the CIA before it was called the CIA.
Omg, she just explained how to cook with bacon and not have everything "taste like bacon". Just dropped the knowledge and moved on like she didn't just tell me how to split the freaking atom. I'm starting to chop veggies like her. I'm being brainwashed. Yum.