I'm Canadian French on my mother's side. My heart skips a beat at the words "butter" and "heavy cream." I absolutely love your channel and this is one of my favorite Julia recipes. My mouth was literally watering and I could almost smell the sauce simmering. You cooked the chicken to perfection. Her glazed carrots are the best complement to this dish. C'est magnifique!
@@jimbob-robob 😂 Still here and my annual exam last month was great. I do 10-12K steps/day and use weights for upper body. My internist said my health was like someone half my age. All my numbers were in normal range. 🤷♀️
I remember reading a book written by her nephew. Julia went on and on about how much better the chickens were in France. She said they were smaller and much more flavorful. That might be why you didn’t see yellow juice running out. I love watching you make these recipes! Thank you.
Unfortunately this is true of most food stuff nowadays, especially in the United States. Everything went towards "larger is better" so more money could be made. Flavor/nutritional value is what was sacrificed. US butter has less fat, all our oils are blended with canola/filler, our chickens are HUGE but lack any flavor and they're injected with salt water, our beef is the same, all our grains are fortified which makes our breads different, etc. One can find higher quality items but it's gonna cost 2x what store bought items will. It'll also eat up a lot more of your time.
This was the first recipe I made from her book and it was incredible. I had some friends over for dinner and they were blown away. That sauce is everything!
You are Awesome!! I've been wanting to get her cook book for years and just got it last weekend! I started following you last week 😊👏 I finally just passed my veterinary technician state board exam and now I can focuse on my second passion! Mastering the Art of French Cooking! I am French & I've been living in the US. In Memory to My Loving Mother. Merci Maman 😌
I just started binging on your videos, and especially love those pertaining to Julia Child. The fact that you are not a chef only makes your videos more appealing as you go through the trials and tribulations that a normal person might experience. Thank you.
I just made her French Onion Soup yesterday (after watching your video) and I shall now undertake this meal tomorrow night! Thanks for inspiring me to expand my culinary experiences!
I stumbled upon this show a a week or so ago and I LOVE IT! I have been a fan of hers for as long as I can remember! You have convinced me to get back into cooking her food. I got this cookbook for Christmas last year and just opened it while watching your videos. I actually made this chicken dish for dinner tonight. It was delicious and it was a big hit with my family!! Thank you!
You cooked those carrots literally the same way my mother and grandmother cook their candied yams. I’ll definitely try this castor method in the future! 😋
I have made this, and my first reaction was the same. Now I have to try the carrots. You made me get out my "The Art of French Cooking" book again. Thanks for reinspiring my inner Julia.
You can use the wrapper of a butter pack instead of paper. I keep all the wrappers in the freezer, great for greasing cake tins/baking dishes, too. I love this channel, you are endlessly entertaining as well as talented. Thank you 😊
Hi Jamie - I found your Julia series recently and have been enjoying watching you explore and learn. I kinda taught myself how to cook like this as well. I was WAY into adulthood and had never learned how to make more than chocolate chip cookies. I decided that (1) I am reasonably intelligent and (2) I can read and follow instructions. All I needed then, was good instructions. I found them in good cookbooks (like this one) and some Food Network shows (which seem like they were more instructional/informative then they are lately with competition shows, etc). Anyway, it's good to see another person navigate these waters afresh. I think you're doing great! BTW, you were correct on the buttered paper technique. It'll pop up again. :-)
If you love butter, if you love cream ...! Yeah, I do! BTW, I've watched a dozen of these and they make me remember the Saturday afternoons on PBS--Julia, Jacques and Justin!
This recipe was in my newsfeed. The author in the newsfeed mentioned many different methods i.e. drumsticks and thighs instead of breasts, or lemon added only after chicken cooked, etc- for different preparation in having to make last a minute dish to impress. Your video compelled me to make it how Julia Childs made it and that is what I did. It turned out divine!!!! And yes,, the carrots too!!!! Wonderful tutorial as well as entertaining. Every bite was accompanied by "MMMMMM!" I will make this again only as Julia did. I hope to learn more of her recipes through your channel, a well worth subscription!
Just got the book through the post today! This will be my first recipe, the book is a little confusing, but thanks to your videos I should work it out! :)
Really enjoying Jamie and Julia....that sauce looks fabulous and the whole dish sublime. If I got that in a restaurant I wouldn't be disappointed . Top job.
You have to try. The sauce will blow your mind... and make sure you make the carrots to go with it. They are the best glazed carrots I have ever eaten. You can't go wrong with Julia!
Came back to remind myself of how you cooked 2 years ago and laughed when you said 'an insane amount of butter'. Nowadays you don't even blink at 'insane amounts of butter'.
So I bought dry vermouth .... I can have that for dinner. Nah, you don't need that for dinner cos you can COOK. That looked super delicious, and I think cooking a double portion of the sauce (by mistake) was inspired. In France when she was there they would automatically have a lettucey salad and baguette on the side, so your chicken and carrots pairing would have been complete in her eyes. Looked fabulous, cannae wait for the next one 👍
I can see what you mean with the lemon bottle. Had a feeling someone would comment on that. But as far as freshness, remember that she used dry herbs primarily. Not too fresh.
Hey Jamie. Missed This One. WHAT IS THAT? 4:27 thought it was a skylight, now it looks like shelving. ORDER UP 8:39 you need one of those, Counter Top Bells....OH HELL YA. NICE. AWESOME JOB. AGAIN
Have u guys noticed that we went from being obsessed with reality TV and loving any show like that, to NOW, watching these people on our phones and computers living their everyday lives. WE AS PEOPLE LOVE TO BE NOSY. Sorry anyway I love you ❤️
Love your show, been cooking your dishes. You make is so much easier as compared to reading and following the book. My wife also says you're eye candy as well.
This is the only Julia Child recipe I’ve ever made and it is DELICIOUS. That sauce is just amazing. Havent made this in a while so I guess its about time to make it again for the family❤️
6:53 I never realized that you used to live sous les toits! In the Netherlands? I stayed in a 3 story apartment that looked out, over the cafe under the Nieuwe Kerk, in Amsterdam. The palace was to the left…do you know the area?
I made the supremes with the diced aromatic vegetables and herbs and it was so good (almost like a potpie sauce)! Going to make this version this weekend.
Ohhh our chicken order just came in from hubby's cousin, farm-raised one road over, and the carrots are ready to be picked .. onions have already been harvested .. I think this is do-able .. just have to buy some booze, as I don't drink, so there's just hubby's beer in the house .. and the Captain .. wish me luck!
3:26 In the culinary world the breast with the first knuckle of the wing attached is called an “airline” breast. I do not know why, but it is 100% true. JC has a recipe.
hm looked like the thicker part of the chicken was just a taaaad undercooked. I think for safety sake I woulda popped it back in for about 5 more mins but it still looks great!
Wow! Look so good. Got the book for Christmas... have to get the guts to try now. Btw, loved how you mixed up coriander with colander .... I mix words up all the time. It's the brain moves faster than your mouth syndrome :)
Crush the oxo cube in its silver wrapper, then open it up and sprinkle it in the boiling water then whisk. Cuts down on the nuggets of cubes you keep finding.
That cut of chicken is known as the airline breast or frenched breast. I learned how to butcher a whole hen into that cut in culinary school and it is hard to master!!!
MFK Fisher on Martini Rossi Dry vermouth, no other brand will do. Great food writer/ chef. Not in Julia’s league, no one is. But her own delightful style. Nice dinner, we’ll be over at eight.
Very good description. I use Julia Child's book all the time though I am French. I have cooked all my life. Yet, Julia provides an outstanding methodology to cook better. You must be a masicien.... your chicken breasted changed to chicken legs in the middle of the show LOL
It is sooooo easy to overcook a "supreme" breast. One minute longer and boom, it's not tender anymore and while the sauce will help with moistness, nothing can cover up chicken that's not tender. Yours looked perfect!
