Julia Child's Grilled Chicken is NOT What You Think it is 

Twice she grabbed the vermouth 😂

Sweet humour there. 😊

that is incredibly accurate

I snorted tea reading this comment :D spot on!

That was Julia’s super power-she could screw up a recipe royally, but she just kept trucking along and it always turned out just fine. That is how she convinced people to get into the kitchen-she showed her mistakes and her recoveries, and she straight up failed altogether but we all got to see that too. By doing that, she took the kitchen from being a scary place where scientists and arsonists spent their time to a room of gathering and fun, even in failure.

I very nearly had a heart attack😂

I literally said it out loud! LOL NO! NO! NO! 🙈

lol I too was saying out loud, "NO! The butter, Jamie! Don't do it!!" I'm so glad he didn't! Whew!

I did that once while making okonomiyaki, not realizing how much residual oil/fat there was under the pancake. I got a splash shaped burn scar on my forearm that looked really cool and hurt like a mother. 💦

Slapping that plastic cutting board down on a hot cast iron pan, too! I'm afraid this show might be done if he ever gets to the point where there is not at least one "NOOO!" per episode. But this is Jamie we're talking about so we probably have a long ways to go. 😂

you have to remember this was the early 60s and that little bit of cayenne and the mustard was as hot as it got back then. ♡ The devil made me do it! 😈

I remember when Julia was stuffing the Thanksgiving turkey and the whole bird flipped off the counter onto the floor. She just laughed and put it back on the counter and said "well, there's something for the cat!"

THAT DIDNT HAPPEN

@@shevahauser1780 yes it did hahaha and they kept on going as it was a live show♡ I'm old so I remember I actually watched it.

This mental image is killing me!

Lol, that is funny!

I thought of it as the chicken being "sinful" aka way too delicious for anyone's good.

You should go and watch some earlier shows if you haven't. Between screaming nooo at the screen and shaking your head... He made poulet au Porto /Port Chicken a couple of years ago for example. He poured straight from the bottle and couldn't get a flame. I watched the more recent coq au vin and there was that beautiful flame, I was life: you go Jamie!

Meat will release from the pan easily when it’s ready to be flipped. U have good pans, trust them.

Could not possibly agree any more than I do. Watching him makes me feel better about myself when I have my "learning moments"... ... ...and I train people. Seriously though, Jamie is aces in my book.

man, i totally agree. it's very.... personable. and informative. and like having someone there in the trenches with you. it's really re-ignighted my will to cook. sometimes things feel like too much effort, overwhelming. but then i think of jamie valiantly taking on recipes that... my god. the TIME. the COMMITMENT. then the filming and editing would add loads to that. but yeah, just picturing him blocking out a whole day to tackle something. it's like... wholesome, and insane, and inspiring. and the fact that he demos lots of fails just takes the pressure down. i hate that someone makes it look EASY and you have zero idea of what the failures look like and how to fix. THAT is the actual teaching portion. (sometimes feels like they are so obsessed with looking perfect and such that it's more about that image than sharing technique. i like the approach where it's - the perfect way, then the fails that can occur. hell, even just cooking on SS has a whole learning curve and sh*t you gotta know!! it's frustrating to just FAIL and have no concept of where to begin on troubleshooting.)

Not just Europe, I had heard of the term broiler until this channel, grilling was always done in the oven as far as I was concerned. Made for an entertaining episode, thank you for still posting 😂

I’ve only every heard the term ‘broiler’ used by North Americans.

It’s likely because we call the outdoor, gas or charcoal cooking thing a grill.

same in Australia!

I was born in the United States, in the 1960s and my mother would use a broiler to cook meals in the oven and my dad would use the grill to cook meals in the backyard.

This is truly the greatest modern mystery 🤔

Me too. I don't understand the RU-vid algorithm.

I agrée. Jamie is wonderful. He should have way more.

Oh no.... If he left RU-vid for some giant conglomerate cable network I, nor millions of others that don't have cable couldn't watch him anymore. :( I think RU-vid is wonderful because every creator's success is their own. :)

hard disagree on giving jamie a network show. Just get him some staff to edit for him but keep the style. The Food network, or most networks, ruin the style and substance. I also don't subscribe to any TV packages so i wouldn't be able to watch his content anymore. I do support jamie on patreon though. I'm a much bigger fan of the patreon/subscriber style of paying for content than paying networks while they also shove annoying advertisements down my throat. Advertising ruins everything it touches.

I'm from the western US and the terms are mostly interchangeable here. They might have specific definitions but people use them very loosely. Griddle can also be a smooth flat top, like you might make pancakes on, or a ribbed metal surface. A grill is usually a BBQ type surface, so things can fall through, like something you might "flame broil" on. But yeah, it all depends on context and who you are talking to.

@@CRneu Very interesting! "A smooth flat top, like you'd make pancakes on" is usually referred to as a "hot plate" here. Yes, context is everything! Good to know what language somebody is speaking so one can effectively translate. With English and American English "pants", for instance, are two very different things 😂

I yelled *NO! NO! NO!* at my screen louder than I’ve yelled at any screen since the first O.J. verdict.

me too 😭 i’m so glad the algorithm introduced me to jamie

YES! Kitchen scissors are great here (and so many other kitchen jobs)

Chicken bones are easy to cut through, so I think a big heavy knife is easier. Just don't use a good knife that you care about, use the crappy knife that you bought at a yard sale or something. Soft stainless steel is actually beneficial in this case since it's unlikely to chip, so the standard 440C is perfect.

He did, but his gas oven's broiler element is a salamander cuz it isn't electric. If he'd finished it with that rather than the bottom flame it would have burned. It was already close to that lol

Probably why he had to cook it longer in the oven at the end. c'est la vie

I was about to write this too…

if your ingredients are fresh and you clean up frequently it really isn't a big deal. you might not wanna eat in a restaurant if you think this is bad.

@@CRneu Oh it was just an observation…. I love everything Jamie does. FoodNetwork TV should offer him his own show! He is so much better than a lot of the current shows on. And yeah I’d probably cringe seeing Grade B or below restaurants. Happy Holidays

Yessss! I always do! That’s my mistake not making it clear in the vid 👊🏻

PS - how on earth do you find anything in the index of MTAOFC? I had to find it online as I couldn’t see it in either book 😜🤣

This affects the pan too - grill pan is something very different in UK - more like a roasting dish that fits onto shelves of oven/broiler. Comes with a removeable rack inside usually too. No idea if in USA these sorts of things are common?

@@davehlewis, yes, ours have a solid tray/ pan with a removable rack. The removable rack often has small slits that allows grease to flow through into the pan beneath. I'm sure it's the same design for you guys, but you never know, lol.