Her explanation of the various stages of aging is absolutely hilarious. My maternal grandfather made the best roast chicken. He cooked it in a bag and it was seasoned to perfection. I was always so happy when we went for a visit on Sundays and saw he had made it with rice, gravy, peas and snaps, boiled okra and homemade buttermilk biscuits. Peas and snaps and okra from his garden. Those were the good old days.
I am so hungry right now and your description of your grandfather's dinner sounds so good, I can imagine how delicious it must have been with so much love and care put into the cooking.
Long before Gordon Ramsay, we had Julia child. She also told us about the strong lesson of the fear of failure when it comes to cooking. She was truly ahead of her time.
I have a whole new respect for those nice people at Costco who turn out perfectly roasted chickens throughout the day and save me the trouble, but this is way more entertaining!
I'd try this if I had a rotisserie. Then again, I could just roast it in the oven and turn it often I guess. The explanation of the different kinds of chicken's was good to know. Julia was a great role model for women of her time, and still teaching today with these video's. One of the better things on PBS
I know it’s a different time, but raw chicken juices are everywhere in this episode ! Fridge door, taps, ball of string, kitchen roll and every single work surface.
If I remember correctly, this was filmed live (no editing). If so, she may not have been able to take the time to wash or wipe her hands because of a need to keep on time.
The salmonella issue started in the mid 80s, mostly having to do with how chicken producers changed how chickens were raised in a cramped feed lot factory setting rather than the older less crowded farm method.
Normal portion sizes 1chicken for 6 to 8 people. Nowdays i devide one chicken betvine my father and my brother. She said 1 drumsticks for two people my two dogs are mini size and they each eat minimum 1 drumsticks .
You mean because she only used a towel but did not use soap and water after touching the raw chicken? I was wondering about that too. I wonder if anybody actually eats the food or if it's just thrown away like an old prop.
An American true icon. In a time that our country (and the world) had some normalcy. Today the polarization is just unbearable. I'm glad I'm 63 and live through the 70's 80's and 90's before tech took over and absolutely ruined everything.
I love a roasted chicken, but my oven lacks a rotisserie. I don't think they're as common as they once were. And look at the rich yellow color of those chickens! Must've been free-range ones, rather than factory farmed.
I don’t have one either, so I use a roasting rack and pan. The rack raises the chicken well away from the juices that will come out of it. Start the chicken breast side down for 15 minutes, then turn it breast side up the rest of the cooking time
I wash all meat but bacon. Reason is the purge can contain other stuff or specs. But also agree on 400⁰ thing. If coated in fat/grease then it won't wash. Butchers spray em down best they can up to us to finish. It certainly don't ruin a thing if you don't leave in water.
You really have to ask. Am I curious enough to bake my own? And try it in my short existence? Or should I settle with my own shortcomings? Motivation is key.
If you were to follow all these completely unnecessary stages you would have to start preparing your roast dinner 2 weeks in advance. I’ve never seen so much string used to truss a chicken - is it chicken or string she’s trying to roast?
One of the best intros ever in television history😅😅😅
She is a HOOT! I’ve always said it, I just love this woman. As a child, she fascinated me. I’ll always adore her. 😻😻😻
When she went done the line naming the chicken sisters, I coulda passed out I was laughing so hard.
I just keep rewinding it over and over
A parade of chickens!😚
People need to research her and her history. She was not only a top notch European chef, but a hero. My kinda lady.
Worked for the OSS!👍
Her explanation of the various stages of aging is absolutely hilarious. My maternal grandfather made the best roast chicken. He cooked it in a bag and it was seasoned to perfection. I was always so happy when we went for a visit on Sundays and saw he had made it with rice, gravy, peas and snaps, boiled okra and homemade buttermilk biscuits. Peas and snaps and okra from his garden. Those were the good old days.
Sounds yummy!
I am so hungry right now and your description of your grandfather's dinner sounds so good, I can imagine how delicious it must have been with so much love and care put into the cooking.
I god i love him
I've been looking for a full version of this episode for YEARS I'm so glad to find it now
#cookingchickenispower
Absolutely one of the best episodes. Her commentary on the geriatric chickens was the bomb.
Long before Gordon Ramsay, we had Julia child. She also told us about the strong lesson of the fear of failure when it comes to cooking. She was truly ahead of her time.
I worked at WGBH with her. All a lot of memories. Everyone I loved is dead. She crossed over to the Other Side in Santa Barbara
What are some of your favorite memories working with Julia Child? It's important to fans. God Bless you.
I have a whole new respect for those nice people at Costco who turn out perfectly roasted chickens throughout the day and save me the trouble, but this is way more entertaining!
Always will think of Dan Aykroyd when watching this.
Save the liver!
"Beyond the age of consent..." made me 😂
Finally...never saw the whole episode. The opening is as legendary as Julia herself. One of my my favorite dishes and specialties.
I'd try this if I had a rotisserie. Then again, I could just roast it in the oven and turn it often I guess. The explanation of the different kinds of chicken's was good to know. Julia was a great role model for women of her time, and still teaching today with these video's. One of the better things on PBS
Great show! Love Julia!
I remember this episode very well. It was one of my favorites, along with the soufflé episode and bouillabaisse episode.
I know it’s a different time, but raw chicken juices are everywhere in this episode ! Fridge door, taps, ball of string, kitchen roll and every single work surface.
If I remember correctly, this was filmed live (no editing). If so, she may not have been able to take the time to wash or wipe her hands because of a need to keep on time.
@@BearWithMe-Jillian I appreciate that. A little scary 50 years later. (as are most things half a century on!)
The salmonella issue started in the mid 80s, mostly having to do with how chicken producers changed how chickens were raised in a cramped feed lot factory setting rather than the older less crowded farm method.
I know! I was like, did they know about salmonella back then!?!?
She did not wash her hands once!!!!
Ty for keeping these on.
I love this.
Normal portion sizes 1chicken for 6 to 8 people. Nowdays i devide one chicken betvine my father and my brother. She said 1 drumsticks for two people my two dogs are mini size and they each eat minimum 1 drumsticks .
even after several previous viewings I still love watching these episodes
My favorite episode! ♥
I have fallen off my freaking chair at the senior citizens group and old lady hen bah hahahahahaha
Tarragon is so nice with chicken.
It's became my favorite herb after watching the British and French masters of mid 20th century.
Chicken S & M, I love it!!!
She’s the GOAT! I’m quite concerned though that she’s cross-contaminating all over that kitchen!!
The way she contaminated the entire kitchen 😂
You mean because she only used a towel but did not use soap and water after touching the raw chicken? I was wondering about that too. I wonder if anybody actually eats the food or if it's just thrown away like an old prop.
Never heard a report of a salmonella outbreak because of her routine. People are too paranoid today.
Iconic
I remember watching this as a little peeper.
An American true icon. In a time that our country (and the world) had some normalcy. Today the polarization is just unbearable. I'm glad I'm 63 and live through the 70's 80's and 90's before tech took over and absolutely ruined everything.
I don't think there's an inch of that kitchen that hasn't been touched by raw chicken... her glasses my gosh!
hahahaha i had the exact same thought
I love a roasted chicken, but my oven lacks a rotisserie. I don't think they're as common as they once were. And look at the rich yellow color of those chickens! Must've been free-range ones, rather than factory farmed.
Sit it in a beer can in the oven with the racks out. 😊
Naw that was the marigolds Frank Perdue fed them.
I don’t have one either, so I use a roasting rack and pan. The rack raises the chicken well away from the juices that will come out of it. Start the chicken breast side down for 15 minutes, then turn it breast side up the rest of the cooking time
@@opwave79 Oh, I've done the rack-and-pan thing a jillion times. I'd just love to do the oven rotisserie sometime, just for fun.
In Germany we have perfectly yellow chickens, they are called “ maishänchen“, they are fed with mostly corn. Not necessarily a good thing.
'... the delights of a large bird', lol!
Dang, now i wanna run to costco and grab that 5$ roast chicken for dinner
It's not chicken from Costco it's chihuahuas from Mexico
I would give myself the satisfaction of roasting my own chicken. But if one is on a budget, I guess Costco will do.?
Tehe “twice as much expensiver”
This should be renamed “Chicken: BDSM edition”. 😂
This week's episode, 'To Roast A Chicken'. Next week's episode, 'To Serve Man'
"IT'S A COOK BOOK!"
@@iskandertime747😅😂🤣
I love watching Julia Child shows I watched them when I was a little kid. I thought it was amazing and still is she’s the best.
Same as a kid and yes she is! What a lovely personality she had!
BBQ rotisserie would work as well.
Save the giblets!
And the whales!
I think this was the episode that is based on.
The audio is incredible quiet! Can you please reupload?
It took Julia child to settle the ‘should you wash chicken’ debate.
I'm with Jacques: "Anything that survives being in a 400-degree oven for an hour deserves to live."
I wash all meat but bacon. Reason is the purge can contain other stuff or specs. But also agree on 400⁰ thing. If coated in fat/grease then it won't wash. Butchers spray em down best they can up to us to finish. It certainly don't ruin a thing if you don't leave in water.
All that stitching and tying up..totally everyday recipe with everybody having rotisserie machine at home😀
Sexual innuendo, political commentary, and violence. What more could one want⁉️
Her sheer chaos is really missed.
I can tell she is excited. She is breathing heavily. I would not say it is agonal yet.
whats a chicken gotta do to get a butter massage these days
You can also
Twice as much expensiver equals moar better 😁
There was no Salmonella in the 70's.
How to make roasted chicken ten times more difficult. I love when people tried to do more.
Anyone else catch her snort during the intro?
That's an awful lot of work. I'll just keep getting the $5 rotisserie chicken from Costco.
You really have to ask. Am I curious enough to bake my own? And try it in my short existence? Or should I settle with my own shortcomings? Motivation is key.
Seems to me, our beloved Julia was just a BIT into her cups in this episode....
She washes the chicken but not her hands or anything else. . . I did really enjoy her commentary on everything else though.
Ugh, just cut it up & saute. Which she does, in a later show 😉
“…you have to do a cosmetic job on the chicken…”
If you were to follow all these completely unnecessary stages you would have to start preparing your roast dinner 2 weeks in advance. I’ve never seen so much string used to truss a chicken - is it chicken or string she’s trying to roast?