Julia Child's Chicken Soup to Warm Your Heart
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- Опубліковано 9 тра 2024
- Julia Child has a well known bouillabaisse recipe... this turns it on its head. A french chicken soup recipe for the soul. Recipe from Mastering the Art of French Cooking v2.
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Bouillabaisse Ingredients:
1/2 cup sliced onion
1/2 cup sliced leek
1/4 cup olive oil
1 1/2 cup tomato pulp
2 cloves garlic mashed
whole chicken
salt
1 1/2 cup dry white wine or vermouth
2 cups chicken stock
1 bay leaf
1/2 tsp thyme
1/4 crushed fennel seeds
2 pinches of saffron
2 inch piece of dried orange peel :|
big pinch of pepper
salt (as needed)
big pinch of cayenne pepper or tabasco - Розваги
NEW KITCHEN AND STILL NO FOURTH TRY AT MACARONS.. THE OGS ARE STILL WAITING!!!
Hahaha! I gotta get on that
@@anticheflove your content man 😊😊😊❤❤❤❤
I made Macarons on my first try
Macarons are easy if you don't care that they look perfect. They will still taste amazing. 😅
MACARONS ARENT SUPPOSED TO LOOK PERFECT THEY'RE SUPPOSED TO TASTE GOOD
We couldn’t stop howling with laughter when you whipped out The Beast from off screen, to dry out a single slither of orange peel man. Love your videos they are so entertaining, please never change!
…to then throw the orange peel in the soup. Glad he dehydrated it beforehand. 😂
@@RobbDizzl thought he was going off camera to get some sores orange peel, comes back with an oven 🤣
This is my kind of chicken soup. It looks delicious. I could probably eat the whole thing! Over a few days, id est. But there's got to be a better way; Julia's recipe is so complex. I refuse to haul out a fancy oven for a 2-inch piece of orange peel.
I’m going to give this a try.
I think I would have rather seen the simple chicken soup recipe. I’d like to know if Julia uses a parsnip to flavor her chicken soup broth….but, thank you anyway…
@antichef My daughter and I have been watching your videos for 2 months now. She is 3 months old! She won't watch "normal" baby programming and cries at Ms. Rachel (a popular baby show) but when you come on it's all smiles and giggles. Since she basically forces me to watch you I have learned quite a lot, even from your older videos. I look forward to learning more and Debbie (my daughter) looks forward to watching you during any screen time that she does get.
So cute!
Love that you always say “hope everyone’s ok” when you hear sirens! Soup looks amazing! Great job. I’ve never tried to make a soup that seems so intimidating.
Chicken soup over rice is very common in Puerto Rico. It’s called Asopao, and can be any soup or stew over any starch like rice or plantain dumplings.
I may try Julia’s French preparation. It looks really good.
I do dread the day you are preparing a wonderful dish. You look into the camera, dropping an extra leaf of bay, smile and say the magic words. The dish comes out amazing, you eat greedily and you shut off the camera and lights with a feeling of satisfaction. Not 90 seconds later, the phone rings and your dry cleaning is done and needs picked up ASAP due to an upcoming holiday. YOU DO INDEED HAVE TO DRIVE TODAY!😢 Great video!
This made me laugh! Question though: why does he talk about bay leaves as if they're alcoholic? How did the running joke start?
Fewer haircuts, the slightly manic look is very entertaining! Seriously though, I love that your cooking skills have evolved to the point that you can call Julia out on some of her "less helpful" instrctions.
He reminds me of the guy from YOU…he’s ‘stalking’ Julia and well they could be cousins
As he gradually morphs into Julia...Farily sure that you could sell the movie rights to that. "Becoming Julia...* cue ominous music....@@jacquelynn2051
I think I would’ve opted for the WHOLE bottle of wine after reading Julia’s instruction for chopping the chicken
The representation of his mind while reading it was pretty much a replica of mine. Truth be told, it might have been clearer if I’d had a whole bottle of wine.
I appreciate the option of chicken, as I'm probably not up for fish heads on my counter. Thank you for being brave while I'm not.
When you were reading the long page and it starts speeding up and getting wobbly -- thats the best demonstration of how ADHD feels that I've ever seen. Thank you for that.
I have this image of Jamie wandering around midtown, hands jammed in his pockets, muttering, "I hope everyone's okay," marking his transformation into a real New Yorker.
When you broke that chicken leg joint…ouch! It reminded me of when I awoke during knee replacement surgery. 😳 Other than cutting up the chicken (I’m an arthritic 74 yr. old), this is one recipe I dish I could actually prepare. Looks like a great winter soup. I think I’ll serve it over gnocchi. Thanks for the vid!!
Literally laughing out loud by myself whilst folding laundry. My favourite cooking show of all time. I need more!
I make chicken bouillabaisse all the time. Julia’s original straight from the book is amazing.
This is the second video of yours I’ve found and the “I’m not driving tonight” sent me into orbit. Fan for life.
That soup looked absolutely delicious 😋
I hope everyone's okay too
This is my favorite cooking show - EVER!
A leek trick is to slice them up and then add them to a large bowl of water - the dirt and grime will sink to the bottom while the leek slices float.
revisiting the old Swiss Chalet skills.
Honestly Jamie you could make a boiled egg recipe entertaining 😅
Regarding the orange peel - I think she's assuming that if you have an orange, and are not using a recipe that calls for orange peel, you'll remove the orange zest before peeling and using the flesh of the orange. Then dry and save the zest for other uses. You could do the same with lemon peel. Perhaps grapefruit and lime as well.
And if a recipe calls just for zest/peel, you could probably swap in the saved dried peel that you have, rather than zesting an orange just for one recipe. (Especially if the peel is cooked into something, versus using it raw.)
Extra zest can also be kept in a jar of sugar, to make a flavored sugar. (You don't need to dry it first, the sugar will pull out the moisture with the flavor.) The same as one might do with a fresh vanilla bean, after it has been seeded and used to, say, flavor a custard for dessert. If you're making cookies, or a pie, sprinkling with flavored sugar before baking is nice. It's also good in coffee, particularly vanilla sugar.
What stops the whole kit and kaboodle from molding?
@@suran396Sugar is a preservative, similar to salt.
@@suran396 If the peel is dried, there isn't enough moisture for molding. And a few pieces of peel to flavor a larger amount of sugar will have the sugar pull the moisture out of the peel, again, leaving it to dry to mold. You could even, I suppose, do the same thing with salt, if you wanted an orange flavored/scented salt for some purpose. The salt would pull out the moisture, keeping it from molding.
Salting and curing foods to draw out the moisture to preserve it is an ancient practice. No moisture, no mold. It's why salt pork was so common prior to refrigeration, or dried salted fish that needed to be soaked to remove the salt prior to cooking.
@@uleubner I get it in reference to salt. But I wasn't sure about sugar. Where I grew up in the Mojave desert, we always added a slice of apple to our brown sugar to keep the brown sugar from drying into a hard lump.
Thar means the fruit is introducing moisture to the equation.
Now that I live in a humid area where I do NOT need to add fruit to my brown sugar, I would be concerned that the orange rind would mold.
Do you dehydrate the rind first?
Why I love Sundays!!!!
I always look forward to your videos, they’re always entertaining to watch and I’ve learned a few from your videos but I still haven’t been able to summon the bowl giver from my ceiling.
I’ve always imagined that the bowl giver is Julia from heaven or wherever she’s at😂
@@suemclaughlin8319 I love that!!!
My husband a bouillabaisse as a gift. I think I will turn it into this. It sounds fantastic.
"And enjoy each moment."
I'm trying, man... I'm trying.
Your videos help. 😊
I am so glad soup season is here! That looked very tasty, and it's one of her more straight forward recipes.
I think a big part of why the chicken butchering was confusing was the spacing of the instructions. A huge dense paragraph is always more confusing than bullet points in these situations
Look at you! "This recipe is too basic, I need something worthy of my talents!" 😁 You've really come a long way!
I bought the cookbook and felt like making this recipe. And I also followed along with your video. It turned out so delicious!!
I love the “hope everyone’s okay” every single time, every single video ✨
The very first money shot on that bowl of soup made me give out a gasp. It was definitely a thing of beauty😊❤
I think the reason I love your channel so much is because you said you have ADD. So relatable 😂
The clips from the first bouillabase (is that how it's spelled??) had me giggling. The fish heads...🤣🤣
Great job as always! Cheers 🥂
I was going to make Enchiladas, red beef and green chile chicken, but now I’m gonna make this.
I need to go pick up a leek…
The timing of the sirens is impeccable haha Perfect recipe for a fall/winter day ❤
Beautiful dish. You have arrived at your destination. You are a great cook. Next step Chef! 😊
Cincidentally, just last weekend I felt the call of chicken soup. My go to, and simplistic basic method is a Ragusea recipe. You more or less start with a whole chicken (no need to cut up it up) and some water. 2-3 hours and a ton of veggies later you've used every part of the bird except bones and skin and it is a very full flavored bettle (makes a ton) of soul warming goodness. Not sophisticated, but when whole chickens are on sale, mmmm.
Was last weekend International Chicken Soup Day? I made some too.
Mine was closer to speed cooking. I threw the leftovers of a rotisserie chicken, meat and bones and juices, into my InstantPot with onion and carrot, seasonings and a couple quarts of water. Pressured the life out of it (45 minutes), then when it was safe to open, removed all the bones, added more carrot and onion, some barley, and corrected the seasoning. Cooked until the additions were done.
Honestly, watching these videos is just like eating chicken soup on a cold fall day ☺
…almost. But nothing beats the real thing! I’m so glad soup season is here, too!! ❤️
Looks fabulous. I do love any chicken and rice dish. A wee tip, sounds odd but when cooking tomatoes add a pinch of sugar. It doesn’t make it sweet, if it did I wouldn’t eat it but it really dispels any bitterness that the tomatoes have.
Sir you did not question your life choices during this recipe… toooo easy!!
I have a cold and I feel this is exactly what I need to feel better 😅
I just love you! Shhhh...I don't want to make your wife mad. Hehe. I giggle every time you say "I hope everyone's ok"! I've told so many people about you! Keep up the great work!
Love the videos, man. Always a treat to get home from work and enjoy the content while I eat my own, much less impressive, dinner. lol
Oh goodness! You got off easy here. I was bracing for directions like: press all ingredients through a sieve twice, clarify with eggs whites, stir in cream, flour and butter. Nope! Just a delicious chicken soup. Great job!❤
Yeah, the dishes from the south of France tend not to be as fussy as other classical French dishes. And they are supremely aromatic and flavorful
So much appreciation to you for bringing back good memories through food.
That soup looked delicious nice job Jamie
Made it! Two bay leaves and all. Outstanding!
A tip: in most cases, if a recipe calls for dried orange peel you can sub out double the amount of fresh.
Also, I'm so adding a dressed-down version of this recipe to my dinner rotation.
That soup actually sounds delicious, and I may give it a go!
However, thanks for your personality, Jamie. And the siren responses. My weekend doesn't feel complete without you!
That looks like a wonderful soup!! Some fun ingredients and that orange peel sounds very intriguing!! And how can you go wrong with the rice. Another winner Jamie.
I make a pot of soup every week except the hottest weeks of summer. So many different kinds. Not expensive to make. And SO satisfying.
Looks so good, must taste delish. For a Julia Child recipe, it seems one of her easier ones to accomplish. I just might give this one a try. Also, fun that you responded to the siren and peeked back in camera range. I was expecting you might 😂
Fun fact about rouille (which I'm glad you adressed the lack of, it's not a big deal but it definitely enhances the flavours o so very much), it just translates to rust. And yes it's, apparently, due to its colour. Either way, great video, the soup looked really good!
I’m thinking a squirt of sriracha would work ?
America's Test Kitchen (a channel I love) just put a video out yesterday for Chicken Bouillabaisse (I'd never heard of it before)and now today you have a great video too. While I love ATK for their concise instructions, your videos are far more entertaining & frankly i think I'd prefer this version... Oh, and you inspired me to buy the boxed set of Mastering The Art Of French Cooking. I've yet to try cooking anything from them yet...
(respectfully) you are gorgeous and your videos always brighten my day. 🥂
Yum, yum! Thank you, Jamie!
Good job, Jamie, it looks incredible!
Absolutely GORGEOUS.
I loved this one!
Being soup season now, I will 100% need to try this!
I've never heard of a bouillabaisse with chicken! It makes it way more approachable. It looks delicious!
Looks delicious! A fantastic start to soup season
I love your style! Your little variations on the recipes make them unique! Thanks for these informing and amusing videos!
I hope everyone is ok! I love it. Every time the sirens blare. Also two bay leaves because I'm not driving. Hhahhaha
Thank you for such wonderful videos. I really enjoy the times you share with us from your home!
Love your videos man! You Always make my day with julia! Love myself a twist😊😊😊😊❤❤❤❤
Thanks for the inspo! I needed dinner for tonight and now this is it!
Looks like the best!
I LOVED the fast forward graphics and audio because it totally represents what it’s like in your brain! You are so awesome!
That looked lovely. Yum.
Jaime tip....I grab my microplane grater for a clove of garlic and it's faster to clean up, nothing get stuck in the grater that I have to dig out. Rinse the microplane, done. I like that the garlic paste gets easily incorporated into my sauce. Nice twist of this recipe.
Amazing work as always Jamie! You and julia are fantastic! 🔥🔥🔥🔥🫡🫡🫡🫡🫡
This looks fantastic, I can imagine all the smells and they are mouthwatering!
My eye always drifts to that Alocasia. It’s gorgeous 😍
Jamie absolutely love your cooking Style..... since I've been watching you.... you always make me smile.👏🏼👏🏼👏🏼👏🏼😚
Fresh orange peel would work just as well as dried. You might want to use some more, just as you use more fresh herbs than dried.
Wow! I definately have to try this soup. When i look at the ingredients it must have a lot of flavour.
That looks glorious! Fire up a bowl my way.😋💕
Love a twist!👋👋
This is going to be fun!
Looks delicious! I’ve been making soups lately too. But I use my instant pot. 🤪 There’s something so comforting about soup. Bon appétit!
Please also do the simple chicken soup, sometimes these recipes are the toughest to master. ❤
But I will definitely try this one.😊
Wow, that looks peak cozy Autumn meal.
Wow… haven’t tuned in since near your beginnings on YT. You seem quite technique polished! You are great fun!
Great job! The soup looks great. I like more veg in mine, but I’d scarf this soup down in a hot minute. 😋👍
I loved the video! I'm pretty new to your channel, so apologies if I say something you already know, but if you wash leeks, always rinse away from the root or sand washes deeper into the plant and gets stuck between the narrowing layers and becomes very difficult to remove unless you completely take it apart first. Thanks for another very enjoyable video 😄
YUMM ya totally sold it with the bread dipping.
Discovered you today. I watched this and laughed out loud while brushing my teeth. Please teach us the French words - pronunciation and meaning. Watched your 50 min long beef show and passed my bedtime! 😂😂😂
When he got the Beast out I absolutely LOST it 🤣🤣🤣🤣
rouille sounds good!
lol. I got it. Nurse understands instructions. Good job 😊
Thanks!
When you pulled out the beast I became completely invested.
@2:14 I had to pause and make some popcorn 😂. This is gonna be a good time!
Yum!!
Yeah, those instructions on how to break down the chicken are written like a law exam question trying to trip you up. Left, up, down. I dunno. That was a roller coaster ride for Jaimie. I'd just wanna eat by the time in the time it takes to understand what she meant in that old school way. Where is the tik tok version of those instructions, lol.
The dish looked delightful and more filling than what a regular soup, however tasty, would have been. That was cool how Jaimie mentioned that you could taste every ingredient in a way that made sense, from common to the fancy saffron...There was some vid about whether or not bay leaves really did anything.. and I could feel the fire of a thousand suns from the ghost of Julia. Here we know the various ingredients matter. That is useful and satisfying to hear. Don't like something then you know, love something and then you can punch up the flavor with more. The world is your chicken oyster. Go for it.
Leeks are darn nice to have, as an aside. A potato leek soup would be super cozy in another month or two. Cozy like this episode was. Seeing food simmering away is just relaxing plus you can practically smell the aroma. Camera work, top notch per usual.
Noticed how Jaimie's kitchen is so organized. Totally jelly even tho it takes a lot of work, time and discipline to get it there. One day, One day.
"I hope everyone's ok" should be on an anti chef t shirt
Drooling
I need to raise another batch of heritage roosters one of these days and try some Julia chicken recipes. I bet the old fashioned chicken breeds raised in the old fashioned ways would be a game changer.
Rouille is delicious, especially with bouillabaisse. I absolutely can recommend you give it a go next time!
That recipe is also in her book Julia Child &Company. It looks good-I'll have to make it one of these days!
Superbe!