The French Chef (1962–1973): Season 1, Episode 3 - Your Own French Onion Soup - full transcript

ANNOUNCER: The following program is

ANNOUNCER: The following program
is made possible

made possible with the assistance of a grant

with the assistance of a grant
from S&H Green Stamps.

from S&H Green Stamps.

JULIA: Poulet poêle a l'’estragon.

JULIA CHILD: Poulet poele a l'estragon,

Chicken baked in a covered casserole

chicken baked in a covered casserole,

with tarragon and potatoes.

with tarragon and potatoes.



It'’s a delicious dish that we're gonna do now on The French Chef.

It's a delicious dish that we're going

to do now on "The French Chef."

[THEME MUSIC]

♪

-Welcome to "The French Chef."

Welcome to The French Chef.

I'’m Julia Child.

I'm Julia Child.

Today we'’re going to do a perfectly lovely way

Today we're going to do a perfectly lovely way

of cooking chicken called casserole roasting,

of cooking chicken, called casserole roasting.

and you can also use it for roast veal or for roast pork,



And you can also use it for roast veal or for roast pork.

and the nice thing about it is that you cook it with herbs

And the nice thing about it is that you cook it with herbs

and aromatic vegetables or whatever you would like,

and aromatic vegetables or whatever you would like,

and it steams quietly in its own juices

and it steams quietly in its own juices,

and produces a most flavorful and tender

and produces a most flavorful and tender

piece of chicken, meat, or veal.

piece of chicken meat or veal.

You do all of them the same way.

You do all of them the same way, and we're doing chicken today.

We'’re doing chicken today.

And what we'’re going to do is we'’re gonna truss the chicken,

And what we're going to do is we're

going to truss the chicken, which is very important,

which is very important, because when you serve it,

because when your serve it you want the legs and the arms

you want the legs and the arms and everything

and everything to be nicely held together so that the chicken

to be nicely held together so that the chicken

looks attractive when it'’s on the table.

looks attractive when it's on the table.

This is a four-pound, young, roasting chicken

This is a four-pound young roasting chicken,

which will serve four to five people.

which will serve four to five people.

If you want to jot down notes as I go along,

If you want to jot down notes as I go along,

I'’ll give you full details.

I'll give you full details.

Now, for the trussing, the French always use

Now for the trussing, the French always

use a-- a long trussing needle like this.

a long trussing needle like this.

I looked all over town and I was unable to find one.

I looked all over town and I was unable to find one.

But someone told me that if you had a-- a sail needle

Someone told me that if you had a sail needle

you could use that.

you could use that.

But I went to the five and ten

But I went to the five-and-ten, and I found some just wooden

and I found some just wooden knitting needles like this,

knitting needles like this, which

which my husband drilled a hole in like that,

my husband drilled a hole in like that.

and that works perfectly well as a trussing needle.

And that works perfectly well as a trussing needle.

If you don'’t have a handy man in the house,

If you don't have a handy man in the house,

you could ask your dentist.

you could ask your dentist.

They love to drill holes in things.

They love to drill holes in things.

So, to begin with,

So to begin with, we want a nice piece of white kitchen string.

you want a nice piece of white kitchen string.

And there's our needle ready.

And there'’s our needle ready.

And then we have to look over the chicken

And then we have to look over the chicken to make sure

to make sure everything's all right about it.

everything'’s all right about it.

Sometimes you find that the neck is a little bit too long,

Sometimes you find that the neck is a little bit too long,

in which case you just take your knife and cut it off like that.

in which case you just take your knife and cut it off like that.

In this case, it'’s all right.

In this case, it's all right.

And if there's extra fat, you can pull that off.

And if there'’s extra fat, you can pull that off.

And you want to look through here and see

And you want it to look through here

and see if there's any extra fat hanging around there,

if there'’s any extra fat hanging around there,

which you can also pull off.

which you can also pull off.

And I always take out the wishbone, because I find

And I always take out the wishbone

because I find that carving is much easier if you do.

that carving is much easier if you do.

And to do that, you just take a little knife

And to do that, you just take a little knife

and cut around on each side of it.

and cut around on each side of it.

You see your white meat comes up here,

You see your white meat comes up here, and then

and then goes down underneath the bone,

goes down underneath the bone.

and if you get the wishbone out, you can do a much nicer job

And if you get the wishbone out, you

can do a much nicer job of carving the white meat.

of carving the white meat.

There you have the bone

There you have the bone where it attaches to the shoulder there,

where it attaches to the shoulder there

and you just cut it out like that.

and you just cut it out like that.

And then you just take the two ends and twist it around

And then you just take the two ends and twist it around,

and there, it'’s out.

and there it's out.

And then you have your solid meat going from there to there,

And then you have your solid meat going from there to there

and it makes carving much easier.

and makes carving much easier.

And now we have two ties.

And now we have two ties.

The first one is to hold the...

The first one is to hold the-- is to make the chest look well,

is to make the chest look well

and to hold the wings to the body.

and to hold the wings to the body.

And you start this way.

And you start this way.

You lift the legs up like that and then

You lift the legs up like that, and then

you go right through where the second joint in the leg

you go right through where the second joint in the leg

connect onto each other,

connects-- connects onto each other,

and then just pull your string through.

and then just pull your string through.

Then...

Then, see there your string is coming out that side.

See, there your string'’s coming out that side.

So as you turn your chicken over

So as you turn your chicken over and you

and you have your wings folded akimbo,

have your wings folded akimbo.

And then you take your neck skin and pull it.

then you take your neck skin and pull it.

Sometimes you don'’t have very much neck skin,

Sometimes you don't have very much neck skin, in which case

in which case you just have to forget about that step.

you'll just have to forget about that step.

Then you go through that part of the wing

Then you go through that part of the wing,

and that part of the wing.

and that part of the wing.

A little hard to get through sometimes.

It's a little hard to get through sometimes.

And then with your neck skin pulled,

And then with your neck skin pulled,

you dig down into the back, like that.

you dig down into the back like that.

Then you go through the other part of the wing.

And then you go through the other part of the wing.

There. And then if you have a towel handy,

There, and then if you have a towel handy,

you just pull the string through like that.

you just pull the string through like that.

And then tie it up, nice and tight.

And then tie it up nice and tight.

It's better to make a double twist here.

It'’s better to make a double twist here...

...like that, and then twist it over again.

Like that, and then twist it over again and tie.

And tie.

There, you see now that gives the-- the breast a nice look.

There. Now, you see that gives the breast a nice look.

In France they call that une belle poitrine.

In France they call that [FRENCH].

And now, French...

And now French-- a small chicken like this

a small chicken like this doesn'’t need any stuffing.

doesn't need any stuffing.

And most of the French chickens aren'’t stuffed.

And most of the French chickens aren't stuffed.

We'’re gonna put in a little tarragon

We're going to put in a little tarragon,

or you can put in other herbs.

or you can put it other herbs.

Tarragon you can get at any supermarket now,

Tarragon you can get at any-- any supermarket now,

and it just goes beautifully with chicken.

and it just goes beautifully with chicken.

I'’m putting in about a teaspoonful.

I'm putting in about a teaspoonful,

and then about a half teaspoon of salt.

And then about a half teaspoon of salt.

Just goes in there.

This goes in there.

We don'’t put any pepper in.

We don't put any pepper in.

But it'’s always nice to have a little bit of onion,

But it's always nice to have a little bit of onion,

because that flavors it up nicely.

because that flavors it up nicely.

Or you can use shallot or anything else.

Or you can use shallot or anything else.

I mean, shallot or green onion.

I mean shallot or green onion.

Here, I brought along a shallot

Here I brought along a shallot and some green onions

and some green onions or scallions.

or scallions.

You can use those inside.

You can use those inside.

And now, when that'’s been...

And now, when that's been-- that's all the stuffing you

that'’s all the stuffing you need, and as it...

need and as it-- as it-- even with these new glasses of mine,

Even with these new glasses of mine,

I can hardly see to thread a needle in even this big one.

I can hardly see to thread a needle and even this big one.

There.

There. Now, the second and final tie

Now the second and final tie is to get the legs together,

is to get the legs together.

And to pull the breast down. So that'’s very simple.

and to pull the breast down.

So that's very simple.

You just go underneath this part.

You just go underneath this part,

And then your legs are like that.

and then you-- your legs are like that.

You just go under that bit of skin

You just go under that bit of skin,

and then through the tip of the breastbone,

and through the tip of the breastbone.

And then through that way.

and then through that way.

And then tie it again.

And then tie it again.

Twist it around.

Twist it around.

There.

There.

Now I'’ll review these ties again for you.

Now I'll review these ties again for you.

The first one you lift the legs up,

The first one you lift the legs up,

put your needle through, turn the chicken over

put your needle through, turn the chicken over

and go through there and there.

and go through there and there.

And then the second one you just go under here

And then the second one, you just

go under here and through there.

and through there, and it doesn'’t hurt the chicken at all

And it doesn't hurt the chicken at all

to have these little holes in it.

to have these little holes in it.

You'’d have just as much if you had skewers.

You'd have just as much if you had skewers.

And now we're going to brown it in hot oil.

And now we'’re gonna brown it

in hot oil.

But first I'’m gonna give it a little butter massage,

But first I'm going to give it a little butter massage,

which is always very nice for it.

which is always very nice for it.

That also prevents it from sticking to the pan.

That also prevents it from sticking to the pan.

There.

There.

That looks nice, doesn'’t it?

That looks nice, doesn't it?

And it'’s so neat and it'’ll cook just that way.

And it's so neat and it'll cook just that way.

And it'’s much nicer than having the legs flapping around.

And it's much nicer than having the eggs--

legs flapping around.

Now, we can brown it in butter and oil,

Now we can brown it in butter and oil,

but I think I'’ll just brown it in oil.

but I think I'll just brown it in oil.

This is a light olive oil.

This is a light olive oil.

Or you can use a peanut oil.

Or you can use a peanut oil.

It'’s going to get more butter later on.

It's going to get more butter later on.

And after we brown it, it'’s gonna go into this casserole.

And after we brown it, it's going

to go into this casserole.

Now, if you don'’t... Some people brown it in the casserole.

If you don't you-- some people brown it in the casserole.

I just find it easier to do in a frying pan,

I just find it easier to do in a frying pan,

because it's easier to turn around

'’cause it's easier to turn around

and you can see what you're doing much better.

and you can see what you'’re doing much better.

Now, as always with browning,

Now as always with browning, we want

we want to make sure that our oil is very hot.

to make sure that our oil is very hot.

If you had butter, you could tell

If you had butter you could tell by looking at the butter foam,

by looking at the butter foam, but we don'’t...

but we don't-- we're not using butter this time because I

we'’re not using butter this time,

'’cause I think, for browning, the butter burns a little bit

think for browning the butter burns a little bit,

and gets sort of an off flavor.

and gets sort of an off flavor.

Now, as soon as that'’s hot, which it almost is,

Now as soon as that's hot, which it al-- almost is.

you just... this is an illustration

You just-- this is an illustration.

And you'll just have to wait and let the fat get hot.

of you just have to wait and let the fat get hot.

You can'’t rush it, because if you...

You can't rush it, because if you--

you cannot brown anything in fat that isn'’t hot.

you can't brown anything in fat that isn't hot.

It just steams and nothing happens.

It just steams and nothing happens.

Now, that's beginning to get hot enough.

Now that'’s beginning to get hot enough.

And you start on the breast side.

And you start on the breast side.

I think it'’s easier to turn the chicken with your hands.

I think it's easier to turn the chicken with your hands.

Actually, when you'’re cooking, you ought

Actually, when you're cooking, you-- you

ought to get used to using your hands a lot,

to get used to using your hands a lot,

'’cause they're the best instruments that you have.

because they're much the best instruments that you have.

We'’re trying to brown on this side

We're trying to brown on this side, and a little bit

and a little bit on the breast side.

on the-- on the breast side, and it'll take about five minutes.

And it'’ll take about five minutes.

You just keep turning it.

You just keep turning it.

You can, of course, brown it...

You can, of course, brown it, turn it with two spoons.

turn it with two spoons.

But if you do, you have to be very careful

But if you do, you have to be very careful that you don't

that you don'’t break the chicken skin,

break the chicken skin because as it browns and crisps up,

'’cause as it browns and crisps up,

it becomes quite delicate,

it becomes quite delicate and we want

and we want it to keep itself whole.

it to keep-- keep itself whole.

The back is not so important, because you...

The back is not so important because you--

'’cause you don't see it.

because you don't see it.

It'’s gonna cook in the casserole breast-up.

It's going to cook in the casserole, breast up.

Now, if you'’re cooking a roast of veal,

Now if you're cooking a roast veal,

you'd have the veal tied into a-- sort of a sausage shape.

you'’d have the veal tied into a sort of a sausage shape

And then you'd brown it just exactly the same way.

and then you'’d brown it just exactly the same way.

In fact, you can think

if fact, as we-- you can think of-- that you're either

that you'’re either doing pork or veal

doing pork or veal when you're looking at this chicken,

when you'’re looking at this chicken,

because the method is exactly the same.

because the method is exactly the same.

We'’re gonna cook this with potatoes,

We're going to cook this with potatoes,

but you could also cook it with onions...

but you could also cook it with onions and potatoes, which

and potatoes, which is an awfully nice combination.

is an awfully nice combination.

But we did so many onions in our last recipe,

Well, we did so many onions in our last recipe,

I thought you'’d probably seen enough of them.

I thought you'd probably seen enough of them.

Now we'’re gonna take it over on this other side.

Now we're going to take it over on this other side.

You keep regulating your heat.

You keep regulating your heat.

You want your fat always to be hot, but never burning.

You want your fat always to be hot, but never burning.

And now this part, you want-- because the-- the breast is

And now this part, you want...

'’cause the breast is what you'’re going to see,

what you're going to see, you really

you really want to get a nice little color onto the breast.

want to get a nice little color onto the breast.

Um...

And you can cook the chicken without browning it at all.

And you can cook the chicken without browning it at all.

You could just rub it with butter

You could just rub it with butter

and put it in the casserole like that.

and put it in the casserole like that.

That's- in France, this method of cooking is called poulet,

That'’s... in France, this method of cooking is called poêler,

because in the old days before they had covered pots,

because in the old days before they had covered pots,

they'’d brown it in a pan like this

they'd brown it in a pan like this,

and then they'’d put a frying pan called a poêle

and then they'd put a frying pan,

called a poele, on top of it.

on top of it.

So that was where the name poêler came up.

So that was-- that was where the name poulet came up.

There.

There.

This is the one step in it

This is the one step in it that you just

that you just have to watch and do carefully.

have to watch and do carefully.

I can't say that there's anything

I can'’t say that there'’s anything

very difficult about it. There.

very difficult about it.

There.

But once the chicken gets into the casserole,

But once the chicken gets into the casserole,

you don'’t have to do anything at all about it.

you don't have to do anything at all about it.

It just cooks by itself.

It just cooks by itself.

The only little bit that you have to watch is the browning.

The only little bit that you have to watch is the browning.

Browning, besides looking nice, gives the chicken skin

Browning, besides looking nice, gives

the chicken skin a nice-- a good taste.

a nice, good taste.

You can also do duck this way, which is awfully good.

You can also do duck this way, which is awfully good.

One thing about the browning it, if you do it fairly slowly,

One thing about the browning, that if you do it fairly slowly

an awful lot of the extra fat comes

an awful lot of the extra fat comes out,

out, which is a help, always.

which is a help, always.

I'm just going to do a little bit more on the side of that.

Now it'’s gonna go a little bit long, the side of that.

And another good thing are those little game

And another good thing are those little game hens,

hens done in a casserole are simply lovely.

done in a casserole, are simply lovely.

You can always cook them with a little bit of wine, too.

You can always cook them with a little bit of wine, too.

Now, that's browned sufficiently so we're going to put it--

Now, that'’s browned sufficiently,

so we'’re gonna put it in the casserole.

we're going to put in the casserole.

There.

There.

And next...

Now it'’ll have a little bit of salt

Now it'll have a little bit of salt,

and we'll put a little bit of more tarragon in.

and we'’ll put a little bit of more tarragon in.

You can use-- there's a nice seasoning called

You can use-- there'’s a nice seasoning

called Italian seasoning

Italian seasoning, which has sort of a mixture of herbs,

which has sort of a mixture of herbs

which is awfully good with chicken.

which is awfully good with chicken.

So you can really use either one.

So you can really use either one.

You want to have enough flavor of the tarragon

Want to have enough flavor of the tarragon,

because as the chicken starts cooking,

because as the chicken starts cooking,

its juices will come out.

its juices will come out.

Again, we don'’t put any pepper on it,

Again, we don't put any pepper on it.

but we want the breast to be protected,

But we want the breast to be protected.

so I'’m gonna put this over here--

So I'm going to put this over here.

You always want to warm up a casserole

you always want to warm up the casserole

before you put it in the oven.

before you put it in the oven.

So we'’re going to protect the breast with bacon.

So we're going to protect the breast with bacon.

But this is ordinary bacon, but it's

But this is ordinary bacon,

but it'’s been simmered for ten minutes in water,

been simmered for 10 minutes in water

because we want to get the smoky, salty taste out

'’cause we want to get the smoky, salty taste out of the bacon.

of the bacon.

If you don'’t do that, you would have chicken bacon

If you don't do that, you would have

chicken bacon rather than chicken tarragon.

rather than chicken tarragon.

And very often, you see a recipe saying that

And very often you'll see a recipe saying that bacon is

"bacon is to be used,"

to be used, and unless it's specified smoked bacon,

and unless it specifies smoked bacon--

and you're reading a French recipe, always blanch it,

and you'’re reading a French recipe-- always blanch it.

and that means just drop it in a pan of simmering water.

And that means just drop it in a pan of simmering water--

And I've already blanched this, so I'm not going to do it.

and I'’ve already blanched this, so I'’m not gonna do it--

Let it simmer quietly for 10 minutes

let it simmer quietly for ten minutes,

and pour it through a sieve and...

and pour it through a sieve and rinse it in cold water

and rinse it in cold water and then dry it

and then dry it and you've gotten out the smoky taste.

and you'’ve gotten out the smoky taste.

You could, in the beef stew that we did the other day,

You could, in the beef stew that we did the other day,

you could add bacon to cook with that

you could add bacon to cook with that, and it would be very nice.

and it would be very nice, had you blanched it first.

Had you blanched it first.

Now, we want to be sure that the casserole

Now we want to be sure that the casserole is going

is going to be good and hot when it goes into the oven.

to be good and hot when it goes into the oven.

That'’s one of the things you always want to watch

That's one of the things you always

want to watch when you're cooking something like this.

when you'’re cooking something like this.

If you want to time it accurately,

If you want to time it accurately,

heat up your casserole first.

heat up your casserole first.

This is a very nice, imported casserole, which I love,

This is a very nice imported casserole, which I love.

but I'’ve also seen at the hardware store

But I've also seen at the hardware store some very nice

some very nice heavy aluminum oval casseroles

heavy aluminum oval casseroles, which are not terribly

which are not terribly expensive

expensive, but it's the kind of thing

but it'’s the kind of thing that will last you a lifetime.

that will last you a lifetime.

Now that's beginning to sizzle a little bit, which

Now, that'’s beginning to sizzle a little bit,

which means the casserole is heating up.

means the casserole is heating up.

We'll just cover it and let it go for another second or two.

We'’ll just cover it and let it go for another second or two.

If you don'’t have the casserole heated,

If you don't have the casserole heated,

then you can't time correctly.

then you can'’t time correctly.

Now, I can consider that that'’s hot enough,

Now I can consider that that's hot enough

and we're going to put it into our oven.

and we'’re gonna put it into our oven.

And this is going to go into a 325 oven.

And this is going to go into a 325 oven

And we'’ll cook for... very slowly.

and will cook for-- very slowly.

You want to make sure that it's making cooking noises,

You want to make sure that it'’s making cooking noises

but you don't want it to cook too fast.

but you don'’t want it to cook too fast.

It's supposed to be a slow, steamy cooking

It'’s supposed to be a slow, steamy cooking,

and that will allow all the flavors of the tarragon

and that will allow all the flavors of the tarragon

and the onion and the butter to penetrate into the chicken.

and the onion and the butter to penetrate into the chicken.

And this chicken is going to take--

And this chicken is going to take-- I've written it down,

I'’ve written it down, 'cause I'’m very bad at mathematics.

because I'm very bad at mathematics.

I'll have to get the glasses.

I'’ll have to get my glasses.

It takes-- this is a four-pound chicken,

It takes-- this is a four-pound chicken,

it's going to take about an hour and 15 to 20 minutes.

is gonna take about an hour and 15 to 20 minutes.

A three-pound chicken would take an hour and five to ten minutes,

A three-pound chicken would take an hour and five to 10 minutes.

and a five-pound one would take an hour and 20 to 30 minutes.

And a five-pound one would take an hour and 20 to 30 minutes.

You'’ll notice that the larger the chicken,

You'll notice that the larger the chicken,

the less time per pound it takes to cook.

the less time per pound it takes to cook.

So that if you go by something like 20 minutes a pound,

So if you go by something like 20 minutes a pound,

it's just isn't going to work if you get a big chicken.

it just isn'’t gonna work if you get a big chicken.

I'’ve found the best method is it'’s seven minutes a pound

I found the best method is it's seven minutes a pound plus 45.

plus 45.

In other words, there's always a 45 minutes in there,

In other words, there'’s always a 45 minute in there

and then you just-- say this is a four-pound chicken.

and then you just say, this is a four-pound chicken,

that'’s four times seven is 28,

That's four times seven is 28, plus 45,

plus 45, which is-- I'’m gonna put on my glasses--

which is I'm going to put on my glasses-- an hour

an hour and 15 to 20 minutes.

and 15 to 20 minutes.

Well, that'’s a good rule to go by, and it always seems to work.

So that's a good rule to go by and it always seems to work.

Now, we'’re gonna do the potatoes,

Now we're going to do the potatoes,

which go into the chicken.

which go into the chicken.

I'm going to get my-- get my water boiling.

I'’m gonna get my water boiling.

And these potatoes, you always boil a little bit in water

And these potatoes,

you always boil a little bit in water first,

first, and then saute briefly to dry them off,

and then sauté briefly,

which will dry them off,

and then they go right into the casserole with the chicken.

and then they go right into the casserole with the chicken.

And it'’s a lovely way to do the potatoes,

And it's a lovely way to do the potatoes because the chicken

'’cause the chicken juices and the potatoes

juices and the potatoes all sort of meld together

all sort of meld together, and they'’re just lovely.

and they're just lovely.

And you want, one thing, is you want it to look nice and neat

And you want-- one thing is you want it to look nice and neat,

and the potatoes should all be somewhat the same size.

and the potatoes should all be somewhat the same size.

I'll show you how-- how you cut them.

I'’ll show you how you cut them.

Here we have an enormous potato, and you could cut this in three

Here, we have an enormous potato.

And you can cut this in three like that.

like that.

And then just trim it,

And then just trim it.

and you can save all the trimmings to make soup.

And you can save all the trimmings to make soup.

But what you want to do is to get off all the rough edges.

But what you want to do is to get off all the rough edges,

And you don't want any flat things like that.

and you don'’t want any flat things like that.

-There. -[ringing]

There.

I guess someone's at the door, but I'm

I guess someone'’s at the door,

not go and answer it at this time.

but I'’m not gonna go and answer it at this time.

Now, all these peelings are fine to make a leek and potato

Now, all these peelings are fine to make

the leek and potato soup, or something like that, with.

soup or something like that with.

But this is mostly sort of a little nicety

Well this is mostly sort of a little- a little nicety

of having your potatoes look...

of having your potatoes look all about the same way.

all about the same way.

There.

There.

This is called, in France, these are-- I'’m gonna take--

This is called, in France, these are [INAUDIBLE].

So that's on a flat edge and when I saute it

see that'’s a flat edge, and when I sauté it,

that's going to stick to the pan, so I'm cutting that off.

that'’s gonna stick to the pan.

That'’s why I'm cutting that off.

Potatoes cut in this shape are called, in France,

Potatoes cut in this shape are called

in France, pommes-- pommes chateau.

pomme château, I suppose,

I suppose because people who lived in chateaus

because people who lived in chateaus always took the time

always took the time to do this kind of peeling.

to do this kind of peeling.

And now they go into rapidly boiling water,

And now they go into a rapidly boiling water

and... [clears throat]

and you let them come back to the boil,

you let them come back to the boil,

and boil for about a minute.

and boil for about a minute.

And they should have a bit of salt in them.

And they should have a bit of salt in them.

Oh, I guess the salt is over here.

Oh, I guess the salt'’s over here.

There.

There.

I'm putting in about a-- you use--

I'’m putting in about a...

you use a teaspoon and a half of salt per quart of water,

you use a teaspoon and a half of salt per quart of water,

and I've got about two quarts of water there.

and I'’ve got about two quarts of water there.

And that hasn'’t quite come to the boil.

And that hasn't quite come to the boil.

But this gives a little precooking to them.

But this gives a little pre-cooking to them.

Then-- no, I've got to drain them out after that.

Then, no, I'’ll... drain them out after that.

There.

There, now those have come to the boil.

Now those have come to the boil.

We drain them out.

We drain them out.

And then we're going to saute them briefly in hot oil.

And then we'’re going to sauté them briefly

in hot oil.

We use lots of oil here.

We use lots of oil here.

I like using olive oil for cooking,

I like using olive oil for cooking, because...

because it doesn't have any off odors to it.

it doesn'’t have any off odors to it.

We want to get our oil hot, as usual.

We want to get our oil hot, as usual.

Now the reason that you saute them

Now, the reason that you sauté them quickly

quickly is to dry them off.

is to dry them off.

If you didn't saute them, they might stick to the casserole

If you didn'’t sauté them, they might stick to the casserole

and be sort of a mess.

and be sort of a mess.

This is just one of those little tricks.

This is just one of those little tricks.

I'’m using one of these...

I'm using one of these no stick'em pans.

no-stickum pans.

I like it very much.

I liked it very much.

They're awfully good for potatoes because you

They'’re awfully good for potatoes, because you don'’t...

don't-- because they don't stick,

they don'’t stick, and very often potatoes do stick,

and very often potatoes do stick and then

and then you have a terrible time.

you have a terrible time.

But I use the pan just as I do any-- just

But I use the pan just as I do any...

just as I do any ordinary pan-- I use oil and everything else.

as I do any ordinary pan, I use oil and everything else.

Now, you can, if you want, brown them a little bit.

Now you can, if you want, brown them a little bit,

Just depending on what affect you want.

just depending on what effect you well want.

Now, that'’s enough-- they'’re dried off.

Now that's enough.

They're dried off and they go back

And they go back into the oven...

into the oven with the chicken.

...with the chicken.

Now as you see, this chicken now doesn't

Now, as you see, this chicken now doesn'’t need

need any more attention at all.

any more attention at all.

The potatoes just go in there around it,

Potatoes just go in there around it,

and they're going to cook with it.

and they'’re gonna cook with it.

And if you want, you can...

And if you want to-- I think is a good idea

I think it is a good idea to baste the potatoes

to baste the potatoes with a bulb baster

with a bulb baster, so that they'’ll get

so that they'll get a little bit of the butter and juices

a little bit of the butter and juices from the chicken.

from the chicken.

And there you are.

There you are-- that'’s all you have to do with the chicken

That's all you have to do with the chicken

until it's done in about an hour and 10 minutes.

until it'’s done,

in about an hour and ten minutes.

And now we have this chicken which has stayed warm

And now we have this chicken,

which has stayed warm, and I'’m gonna show you how to carve.

and I'm going to show you how to carve.

I'll go get my carving things.

I'’ll go get my carving things.

It'’s awfully nice if you can have the...

It's awfully nice if you can have the--

if you can have the chicken carved at the table,

if you can have the chicken carved at the table, but that...

but that-- you don't always have somebody

you don'’t always have somebody in the house

in the house who does know how to carve.

who does know how to carve.

So the best way to learn how to carve

So...

The best way to learn how to carve

is to do it yourself in the kitchen,

is to do it yourself in... in the kitchen.

and when you get expert at it, you can--

Then, when you get expert at it, you can...

you can carve at the table.

you can carve at the table.

This looks like a wild thing.

This looks like a wild thing.

And I'll show you what I'm going to use it for.

But I'’ll show you what I'’m gonna use it for.

Now the great problem is when is the chicken done.

Now, the great problem is: when is the chicken done?

And you can tell by--

And you can tell by-- and I'll move this over here

I'’ll move this over here...

and turn off the heat.

turn off the heat--

you can tell by pressing the chicken'’s legs--

You can tell by pressing the chicken's legs.

if they seem tender, that means it'’s done--

If they seem tender, that means it's done,

and lifting them like that.

and lifting them like that.

And then your final check is

And then your final check is draining

draining the juices out of the chicken.

the juices out of the chicken.

And if the last juices come out-- come out clear,

And if the last juices come out...

come out clear, the chicken is done.

the chicken is done.

I'll put that over there.

Put that over there.

Now I've got to put on my glasses.

Now, I'’ve got to put on my glasses.

Now we take off the trussing strings.

Now we take off those trussing strings.

This if you were... someone was gonna carve it at the table.

This, if you were-- someone was going to carve it

at the table, the trussing strings

The trussing strings you would take out

you would take out in the kitchen, of course.

in the kitchen, of course.

Because it's awful if strings and skewers and things like

'’Cause it's awful if...

strings and skewers and things like that

that are sticking out.

are sticking out.

Now first thing is we take the legs off like that.

Now...

first thing is we take the legs off, like that.

You just bend the leg back with your fork

Just bend the leg back...

with your fork...

and then cut in half like that.

and then cut it in half, like that.

And then you take the leg off on the other side,

Then you take the leg off on the other side.

which is just a matter of bending it.

Just a matter of bending it.

And there you are.

There you are.

Now, for the wings,

Now for the wings, in France, you always

in France you always cut a little bit of the breast

cut a little bit of the breast along with the wing, like that.

along with the wing, like that.

And the wing is attached right onto the shoulder.

And the wing is attached right onto the shoulder.

And then you do the same thing on the other side.

And then you do the same thing on the other side.

There.

There.

And now, that makes a nice serving piece

Now, that makes a nice serving piece,

with a wing like that.

with a wing like that.

Then, to get the breast meat off,

Then, to get the breast meat off-- of course,

of course this is-- you can't do this except in the kitchen.

this is... you can'’t do this except in the kitchen--

You cut your breast using poultry shears like that.

cut your breast...

using poultry shears.

Like that.

There.

There.

Then, if you were doing it at the table

Then...

if you were doing it at the table,

you'd be slicing the breast off.

you'’d be slicing the breast off,

But here, this is what I have this big mallet for.

but here--

[laughs]: this is what I have this big mallet for--

you just cut it in half.

You just cut in half if it's a big--

If it'’s a big... if it'’s a big chicken,

if it's a big chicken you-- there.

you...

There.

Now, you can use the back as sort of...

Now, you can use the back as sort

of as a rest for the rest of the chicken.

as a rest for the rest of the chicken,

and then you just arrange the rest of the chicken

And then you'd just arrange the rest of the chicken

around that way.

around that way.

There.

There.

And there'’s your wing-- that makes a very nice little piece.

And there's your wing.

That makes a very nice little piece.

You've got your drumsticks.

You'’ve got your drumsticks.

And you can-- that tarragon smells

And you can... that tarragon smell,

just lovely as it'’s coming out,

just lovely as it's coming out.

It's really cooked all through the chicken.

it'’s really cooked all through the chicken.

Then... you have your potatoes.

Then you'd have your potatoes.

And you can just pour everything right over.

And you can just pour everything right over,

so there'’s the juices that have cooked with the chicken,

So there's the juices that have cooked with the chicken.

and there are the potatoes.

And there are the potatoes.

And you can put a little parsley around.

Then you can put a little parsley around.

And we're ready to serve.

And we'’re ready to serve.

And there we are.

There we are.

You can, if you want to,

You can, if you want to, put the chicken

put the chicken right back into the casserole--

right back into the casserole.

that is, if you'’re not gonna serve it right away--

That is, if you're not going to serve it right away.

Carve it, and put it back into the casserole,

carve it and put it back into the casserole, and then...

and then take it out onto a platter

take it out onto a platter, or else...

or else just serve it from the casserole.

just serve it from the casserole.

And once you cook this chicken, it will-- you can-- oh,

And once you'’ve cooked this chicken, it'’ll...

you can... oh, it'’ll stay warm for about half an hour,

it little stay warm for about half an hour

if you keep it in a very slow oven,

if you keep it in a very slow oven, only partially covered.

only partially covered.

But once it cools off, you can'’t really reheat it again

But once it cools off you can't really

reheat it again and get the nice juicy taste.

and get the nice, juicy taste.

And with the chicken, we'’re going to have

And with the chicken, we're going

to have fresh buttered peas.

fresh buttered peas.

And you could... had you cooked onions with this,

And you could-- had you cooked onions with this and mushrooms,

and mushrooms, which you could have,

which you could have, you would have had a green salad,

you would have had a green salad,

which would have been very nice.

which would have been very nice.

And we have our table set up for four.

And we have our table set up for four,

and we'’re going to have a red Bordeaux wine,

And we're going to have a red Bordeaux

wine or claret, as some people call it.

or claret, as some people call it.

You want to be sure with the wine, that the-- you don't

You want to be sure, with the wine,

that the... you don'’t serve a heavy, rough wine.

serve a heavy rough wine, because chill--

'’Cause chicken is delicate.

chicken is delicate.

So you should have a red wine

So you should have a red wine that would, as they say,

that would, as they say, marry nicely with it,

marry nicely with it, so that the chicken

complements the wine and vice versa.

so that the chicken complements the wine,

and vice versa.

And as always, we have French bread.

And, as always, we have French bread.

And we don'’t have any butter,

And then we don't have any butter, because you've

because we'’ve used enough butter in the cooking,

used enough butter in the cooking,

so we don't use butter on the table at all.

so we don'’t use butter on the table at all.

Now, next week, we'’re going to do French omelettes.

Now, next week, we're going to do French omelets.

And you saw that no-stickum pan

And you saw that no stick'em pan that

that I used for browning the potatoes--

I used for browning the potatoes.

well, that'’s exactly the pan that we'’re gonna use

Well, that's exactly the pan that we're

going to use with our omelets.

with our omelettes.

This is Julia Child.

This is Julia Child.

Welcome to "The French Chef," and see you next time.

Welcome to The French Chef,

and see you next time.

[THEME MUSIC]

ANNOUNCER: Julia Child is coauthor of

ANNOUNCER: Julia Child is co-author of "Master the Art

Mastering the Art of French Cooking.

of French Cooking."

[THEME MUSIC]

Accessories courtesy of Design Research.

Accessories courtesy
of Design Research.

The preceding program
was made possible

This has been a WGBH videotape production.

This has been
a WGBH videotape production.

with the assistance of a grant
from S&H Green Stamps.