Julia Child’s “Fried” Chicken (I Have Questions)
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- Опубліковано 29 вер 2024
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Julia Child calls this the French answer to American fried chicken - shall we find out if that's true? Crisp Brown Sautéed Chicken from "From Julia Child's Kitchen" cookbook... And just for fun, I'm also gonna make some Garlicky Sautéed Potatoes and a pressure-cooked quickie!
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Ingredients:
2 1/2 lb ready cut chicken
1 cup milk
salt and pepp
about 1/2 cup flour
butter and olive oil - enough for browning chicken and for basting
Brown deglazing sauce:
1 tb minced shallot or green onion
1/4 cup dry white wine or vermouth
1 cup chicken stock
2 to 3 tb butter for enrichment (optional)
Garlicky Sautéed Potatoes and a pressure-cooked quickie
(for 4 to 6)
4 to 6 med sized boiling potatoes
2 oz salt pork
1/2 cup sliced onions
1/2 cup sliced green peppers
1 or 2 or 3 or 4 or... finely minced garlic
2 tb or so olive oil
1/4 tsp thyme, rosemary or Italian seasoning
minced parsley
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Every time I use a carbon steel pan on my induction hob, the bottom warps. Induction and carbon steel pans don’t get along!
3/8 of an inch is a commonly used increment for seam allowances in sewing. Julia probably figured the household sewists and home cooks were one and the same, so she probably used that measurement because she knew it would be easy for her consumers to estimate.
In one of the episodes of The French Chef, La Julia mentions sewing as if were a common daily activity. I think you are exactly right.
Makes absolute sense
3/8 and 5/8 are very commonly used in sewing. When I had my sewing/tailoring business, I always added more width, 7/8, to the seams for wedding gowns, formals and suits. Always better to have more to work with at the get go.When sewing machines are made, lines are etched in the metal sewing plate under the feed dog showing these very commonly used seam allowances.
Early Sunday morning while watching Jamie in the kitchen. Life's good.
Amen to that!!
can you imagine First Episode Jamie butchering a whole chicken with such skill and confidence?! my man has come a really long way. so proud of you! 👏
Oh, this is not his first chicken rodeo... Swiss Chalet.
I think this might be the only cooking he could do in the first episode! He often talks about breaking down chicken being his first job (or something)
where's the pressure-cooked quickie? What is the pressure-cooked quickie?
Based on Jaime's past escapades the pressure cooker omission was probably a good choice.
@@chadrickmansfield Probably!! haha ... But has he never heard of an Insta-Pot or electric pressure cooker? haha
This is how my Lebanese grandma fried chicken, my grandma from Appalachia did it the american way but if you season the flour with like thyme, rosemary, dill and stuff, you can really do something else with a sautee'd chicken
As someone who has recently picked up sewing, a measurement like 3/8th's on an inch comes up surprisingly often (as an imperial equivalent to 1 cm). I wonder if this was simply a more common measurement back then? Or perhaps assumed to be known by Julia's target audience?
It's not some obscure measurement. It's more than a quarter inch, but less than half. I'm not sure why it was so puzzling to anyone.
@@victoriat5470 It turns my stomach reading comments from people so mentally deficient they're afraid of fractions. I don't sew, but I find myself holding a 3/8" or 7/8" wrench all the time. My point being, no matter who you are, you have no excuse to be so incompetent. These people should be too ashamed of themselves to admit their feeblemindedness in a public forum like this.
Adds 40% more chicken .."slightly bigger"
🤘🏻
Look at you with your bougie book learning! /jk
Too early to be flexing percentages 🤣💕
So funny. You asked Siri for a centimeter conversion, and MY phone answered! Love you.
Same, but my Siri never responds to me!!
The secret and surefire way to moist and tender chicken is never use the breast.
The top 11 secrets to frying chicken:
1) make sure your homeowner's fire insurance policy is up to date.
2) have a fire extinguisher rated for oil fires close at hand. Make sure it hasn't expired.
3) move all flammable items far away from the burner. Make sure the inside of your overhead exhaust is clean.
4) have a second fire extinguisher rated for oil fires close at hand. Make sure it hasn't expired.
5) view online videos what happens when an oil fire is fought with water
6) use an oil with a high smoke point. Peanut is a good one.
7) make sure your oil hasn't gone rancid.
8) attach a thermometer to the cooking pot.
9) don't over fill the cooking pot with oil.
10) understand that as you add chicken to the hot oil the oil's temperature will drop, so monitor that.
11) keep all pets and children far away, but not so far away that you can't find them in the event of fleeing burning kitchen.
Also the surefire way to *afford* chicken. Breasts are by weight *four times* the price per kg than thighs.
😂😂😂 Truth!
Watch the Good Eats Episode Fry Somemore
Going to guess you once tried to fry a turkey?
@@Mouserjan0222 It's Fry Turkey Fry.
You can improve crisping in the oven by using a baking pan with lower sides. The high-sided roasting pan you used trapped some of the moisture sublimating off of the chicken and "steamed" the chicken instead of allowing it to crisp up. For this method I prefer to use a short-lipped "cookie sheet" pan to improve the texture of baked dishes.
That is a great tip, thanks!
Regarding Julia's lack of using the metric system, remember she was writing her recipes/cookbooks for AMERICAN consumers (primarily housewives) who, to this day, still use the old "Imperial" system. Also, there wasn't some simple AI or computers or apps that could easily convert from Imperial to metric (or vice versa) back in the day. Cookbooks intended for sale in the US pretty much HAD to use "conventional" measurements or the book wouldn't sell. (I'd be surprised if copies of her books being sold in Europe, back in the day, weren't "converted" to metric but, again, the primary market for her books at the time was the US. And, if memory serves, even your native Canada was still using the old Imperial system until around the 1970s.)
Still 3/8 of an inch is such a weird measurement even for American consumers.
@@DarkQueenHelba it's weirdly specific but it's basically just a bit less than half an inch
Eighths aren't too uncommon of a mesurement for an average American home cook.
Why is imperial in quotes lol
@@fahr I know that. 😁 Looking for 3/8 on a ruler is such an annoying thing to find ruler. Why not just say 1/2 inch in the recipe?
I brown chicken like that and immediately put it in the oven. It is good and sort of crispy. But there is no substitute for frying chicken in a lot of oil. It just cannot be the same.
“Who doesn’t love a quickie?” 😂😂😂
Impressive knife skills Jamie! You have come along way in the year I’ve watching your videos. ❤
Just what i was gonna say :)
No complaints about using the Fahrenheit Scale?
Canadian stoves are in Fahrenheit, too. We're complicated that way
Love your content! Always look forward to this 🎉🎉🎉🎉🎉
Southern Fried Chicken is traditionally shallow-fried so you get the benefit of the crispy skin without needing a ton of oil, though no pan sauce at the end.
I reckon if you brine those pieces beforehand then the pieces will taste awesome
I'm sorry, I'll either bake or fry my chicken. the combo of the two, no thanks. Lol
(i have many questions) You and me both 😂😂😂😂
Jamie, flip your splatter guard over when you use it next time 😂 the metal is there to protect the wire from burning on the pan.
Salt pork _used_ to be excessively salted to help with the curing process. They ended up way too salty to eat, so you would blanch them to get rid of the excess salt. … We… uh… don’t salt them so much anymore, and they’re largely good to use without blanching. 🤷♀
You need to tilt the front of the pan forward and toss the contents away from you, trusting the curve of the pan to flip the contents right back into the pan. It’s easy but it takes practice and rejection of fear. You make more of a mess the way you’re doing it though it feels more intuitive.
Also, we didn’t use metric for cooking in the olden days. Instead we taught fractions and knew what 3/8 inch was.
We never deep fry our chicken; it's always a sautee like that, so I wouldn't say every American deep fries! We keep it in the skillet, though--no oven.
I first made those potatoes decades ago. They have been one my favorite potato dishes ever since. The green peppers, thyme, and rosemary make them special and a bit different from the usual sort of potatoes.
"check for hairs" 🤣
I’m sure all of us have done that 😂
10:19 “I hope everyone is okay!”
Lait de Poule
Chicken Milk!
Thanks Jamie ... and I wonder that letting the chicken cool on the counter while you made the side, before then baking the chicken, affected the "crispiness factor"?
Why do we still use imperial measurements? Liberty, son. Liberty.
Jamie, struggling with fractions always makes me laugh. Once again, I yelled at my TV, Jamie it’s just a little less than half an inch! lol
But how much is an inch in cm?
2.54 cm = 1 inch @@Nixx0912
Better yell again don’t think he heard you
@@Nixx0912 2.54 cm = 1 inch
I like Jamie, but he is the biggest bimbo I think I've ever come across. Makes me wonder what kind of a childhood he had. Seems to really struggle interacting with reality...
That Demeyere roasting pan is glorious. A true piece of art.
Random question, do y’all’s rulers not have metric and imperial? It’s obviously not necessary, but we just flip the ruler if we’re given metric. No need for AI or converters.
‘Who doesn’t live a quickie?’ 😆
The BEST thing I learned was the plastic bag hack. I'm short and it's a total ordeal when the alarm goes off (fairly often).
I would have made the sauce in the chicken pan, stove top. Heat chicken in the oven briefly. There was no need to cook it for an additional 30 min.
you should’ve painted the cabinets of your kitchen Julia child Blue!
CHUCK🟡⚫️
I have never thought to steam potatoes! Definately gonna give this a try!
If you want to revive that crispy skin, refry it for a few minutes in hot oil when you take it out of the oven.
Julia: lived in France, worked in France, wrote French cooking cookbook, can’t use the metric system 🤦♀️
The plastic bag on the smoke detector hack is genius. Of course, in my house, that's pretty much the dinner bell. :)
If its a short one you know not much went wrong 🤣
One of my favorite Julia Child episodes; she was butchering chicken, wiped her hands on a paper towel and proceeded to tear the lettuce for the salad!!!
The browning is what the milk was for. Milk contains sugars which promote browning.
Damn that looks delicious!
YUM. Looks delicious, Jamie. As a staple in our Southern California home, nothing savory ever escaped Lawry's seasoning salt. This style of cooking takes time and it's one very familiar with me. Also used for chicken and beef liver.
If you want crispy chicken it has to be fried in oil. I have made chicken this way before, it was good, but isn't the same as American fried or Korean fried chicken, both if done properly have really crispy skin.
Like, and comment for Guelph, and whatever your hometown is. (No Sub, because that was a LONG time ago.)
Julia was American. In America, we use the imperial system, and we're never gonna change. Ever.
I question your origin story for the Yukon Gold potato. Since my Grandfather, who worked at the experimental farm in Charlottetown P.E.I. Was heavily instrumental in its development.
When you asked Siri to answer your question, my phone was triggered. Siri cringe ! 😮
A bit of panko bread crumbs to the flour would help with "crunchiness" or fried vibe. If chicken is not fried, it will never ever by crispy. Period.
That recipe looks a lot like the way my grandmother made fried chicken up to the point of putting into the oven. She just panfried the pieces and made sure they were cooked through, then made pan gravy to go with the meal. It was delicious!
Congress passed the matrices conversion act in 1975, so it would make sense that JC who wrote her classic French cook book in the early 60s would use the old system.
I make my chicken this way all the time except I used a wire rack in the oven to finish the chicken and don't baste. The wire rack allows the cooking oil to drain away which makes the skin crispy and ensure the chicken is fully cooked.
Also, replace milk with buttermilk for added flavor.
Metric system all the way!!
For goodness sake, put some damp kitchen roll under that plastic board to stop it moving...gives me palpations 😅
"Lait de poule," or "chicken milk" you may also know as Egg Nog, as a fellow Canadian. Here in New York, it's already on the shelves at the grocery store.
Thanks for the plastic bag hack. I've had to wave a towel under it ,so it would shut up🤦♀️😂😂😂😂
My mother, who was raised in Tennessee, called this oven-fried chicken. Same recipe but no butter when it goes in the oven. That keeps the crunch.
Jamie! Thank you for saving my Sunday!
Also, if you put a damp paper towel or tea towel under your cutting board, things won’t slide around while you’re smiting your chicken. Saves a lot of frustration!
Jamie just casually coming for the US measuring system 😂 side note: that plastic bag hack is amazing and I will 100% be using it
My favorite part of this episode was when you said Hey Siri, and my Siri responded, and gave me the measurement conversion. I guess my Siri will respond to anyone.
So I’m going to say what I have been thinking this whole video where’s the fried chicken because what’s that, that is not friend chicken lol. Those are basically cutlets that were baked with no crust. The lack of proper crust hurts my foodie soul.
- I speak for the trees- Jaime I appreciate you and always look forward to your videos
Julia didn't use the metric system, most likely, because her audience generally didn't. It's a strange national blind spot in the USA. A national allergy to the metric system for reasons I cannot explain.
My mom would fry beautiful crispy chicken but my dad liked her to then steam it with a bit of water at the end. Maybe it was an issue with teeth, maybe it was how his mom made it. I always tried to get a piece set aside before that last process. LOL
You blanche the lardons before frying them to wash off some of the salt. The salt does wonders to preserve the meat, but if you don't blanche it first, the final dish will taste like a salt lick.
Its amazing anything Julia basted could ever cook as she has the oven open every 5 minutes.
Seems like an awful lot of work for so so chicken. Chicken isn't that hard!
We love You jamie! ❤❤❤
Hey!!! My son just bought chivken✅️🥰🥰🥰🥰
It's closer to a half centimeter but if you can't figure that out, the result probably doesn't matter to you either.
Beautiful browning. Hi Chuck.
It's delicious I'm sure but looks a bit overcomplicated.
Guelph potatoes? What, no Ghibbeline?
Hi Jamie,
I see you got a lot of crap for your comment about the Imperial Vs Metric systems. I’m American born and raised but I much prefer the metric system!!! I mean it seems pretty stupid to divide by 12 and all the other ways things are done in the imperial system when it’s so much easier to divide by 10 for everything in the metric system! And folks I’m going to be 60 next year so don’t be thinking I was taught metric as a kid!
Jamie you be you and don’t let the people that leave nasty comments get to you! They probably don’t have anything better to do with their lives than crap on others! 😂😂😂
Haha appreciate that!! You rock I usually make a comment a video that bothers someone out there. I can never predict what it’s gonna be. Metric all the way! And Celsius all the way (except for oven temps)! 😅
“Hey Siri?”
“Uh huh!”
“Hey….” 😂
Yeah Julia just say a goddamn centimeter!!
09:32 This is the reason the metric system of the REST OF THE WORLD is superior. 3/8 inches it's confusing as Hell.
and .95 centimeters isn't? FFS round up. The important thing is to cut uniformly. As Chef John says, pick a size and stick with it.
Not if you know your fractions. 3/8" is right between 1/4" (2/8") and 1/2" (4/8").
It's an 1/8th of an inch more than a 1/4 inch, what's so confusing about that? /s
I worked in carpentry for 20 years, so all that gobbledygook is second nature to me now, the metric system is the superior system.
@@nomadmarauder-dw9re - TBF, if Julia had given the measurement in metric, she would have just said 1 centimeter, if she did want .95 centimeters she would have written it as 95 millimeters.
Dumps out a bunch of mllk, only to use a few Tablespoons. What a waste! Yay for Julia Child recipes! .. haha
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤you could buy a baking dish of DESSERT 🍰 🎉🎉🎉🎉🎉🎉🎉more people can see this. ❤❤❤❤❤❤❤❤❤❤work it out....🎉🎉🎉🎉🎉🎉🎉🎉you can master it ... baking 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
As a Southern American... aaaaahahahahahahahahahahaha
I love Julia but WOW even done perfectly I doubt that holds a candle to a lunch at Popeye's much less a good mom and pop fried chicken joint in ATL
My mother used to make fried chicken like this when I was a kid. Possibly using Child's recipe. Like you said, it's very delicious but also very different to southern fried chicken. I felt a disconnect there with my peers for a long time before trying the southern variety.
Time: 9:43 Anti-Chef: "HEY, SIRI."
Siri: "UH, HUH."
Me: 🙀🤣
I cooked those spuds this evening! They are delicious! I really enjoy your videos. Greetings from the UK!
Ok, so milk and buttermilk are two different things. If you only have milk, just use some white vinegar to turn the milk into buttermilk. 1c mllk + 1 Tbsp white vinegar = buttermilk. Its the acid in the vinegar that helps to tenderize the chicken. Alos try baking the chicken first and then crisp up the skin at the end on the stove top.
"Check for hairs" LOL LOL You never fail to make me laugh!
Everytime you mention your hometown I can't help but think of the Skeksis and the Dark Crystal.
Hmm, maybe Jamies having a boy. Thanks for the potato recipe, looks lovely!
This is good.. Would love to see more MPW White Heat or Wild Food from Land to Sea is another good MPW cookbook as well! The visuals are very helpful in recreating MPW recipes at home! 😊
They don't call it the 'Golden Horseshoe' for nothing. Shout out to Ontario produce! (Oh, also your cooking🤣)
That's pretty much how my mom cooked chicken, except she over filled the frypan (she was cooking for a large family and pressed for time) and she overbaked the chicken. (She had a phobia of undercooked meat, everything was prepared to shoeleather consistency). Still, I miss her and would gladly sit down to one of her meals, again.
No one knows what a centimeter is (nor do they know what 3/8 inch is...).
That chicken is certainly fried, but not french. We say Poulet roti, and it is fried in the oven until browned.
I will admit, to no one but you Jamie, that I enjoy your videos so much I actually watch the advertisement for
Made In.
The fact that I own and use Made In has nothing to do with it.
I just enjoy watching your adventures!!
A really nice quick and uncomplicated recipe! It looked so good and something you would have ingredients on hand to make!!!
Who uses a whole chicken to make fried chicken?! That’s why it comes in pieces of your choice. Thighs are the best pieces for fried chicken, unless you’re a drumstick person.
That's a roasted chicken, Julia.