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 😊
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!
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!
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!
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! :)
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.
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 ❤️
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!
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.
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 👍
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❤️
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
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.
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.
Oh my goodness when you said order up all I could think of is real time it’s been like 4 hours lol customer has probably left lol 😂 dying laughing at 3 am
I don't really care for chicken (I'm a seafood lover) but this looks good. Megan, my wife, says to say hello. She is having problems but will be back asap. Thank you for the videos as always.
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.
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.
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 :)
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!
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!!!
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!
![[TH] VALORANT Champions Seoul - Grand Final - EDG vs TH](http://i.ytimg.com/vi/WvObMc9VelI/mqdefault.jpg)
This is turning out to be one of my favourite cooking series
Same!!!
Moi aussi! 😇
Me too! He gets a little dramatic when he's overwhelmed, but that's understandable.
Mine too, it's like cooking with a friend
It's a brilliant idea, charmingly executed.
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!
That might be an arrhythmia...
@@kpkelsey 🤣 In great health, heart A-OK! My mom and grandmother both lived to nearly 93!
That heart skipping a beat at the mention of butter and fresh cream is your arteries struggling to cope.... 😅
@@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.
Julia may have been using corn fed chicken! They're a little smaller than a roast chicken (at least here where I live) but they taste lovely
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!
one piece of advice , ALWAYS ! place a towel over the handle of any pan pulled out of the oven . It is to easy to forget that the handle is hot .
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 love that this guy shows us sunsets! 🌅
K so Jamie and Jolia is now officially my new favourite YT cooking show.
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 just found this series and im obsessed. In this weekend i think i saw all of them
I've made this dish and I agree.....it's all about that sauce! Great job.
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!
Oxo cubes are made so that you can unfold the little corners on foil wrapper and crumble the stock cube before opening it, it's very handy 😅
Jaime This is Dinner tomorrow night! Thanks!
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! 😋
This is one of my favorites from this cookbook. Everyone always loves it.
Your “Hello!” Made me laugh!
Thanks for sharing that sunset!
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.
Order Up! Bravo. Loving the French cooking. Learning so much!
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 😊
Thank you for showing us that beautiful sunset!! I love Julia also.
You do very well. I enjoy watching you cook.
So glad I found this channel! On my own journey with Julia. Just added her photo to my kitchen ❤
When you panned to the sunset I thought "so it’s what 3 pm?" 😛
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!
❤It’s 2023 today and I’m watching your Oldies. You’re adorable! and your food looks amazing, as always.
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!
Don’t know how I found your channel, I watch it all the time. Good job.
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. :-)
Good job, entertaining. Loved it!
I’m making this tonight because of your video. :)
New Years resolution to read the recipes completely before starting?
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!
I just cooked this tonight with my youngest brother and we loved it! Definitely going to cook this again in the future. ^^
Good video. GOD Bless.
VERY cool channel !! I’ve been inspired to start cooking myself. Also, thanks for the amazing quality of videos.
I love butter, cream and your videos! always entertaining!
😁😁thank you!!
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! :)
That looked supremely delicious and fairly easy to make. I'd like to try it.
Please invest in a bag of fresh lemons. As Julia said, Freshness is essential!
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.
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 ❤️
For entertainment, your videos never disappoint. This looks delicious!!! I really might try this.
Aw shucks!
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!
Merry Christmas
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.
I haven’t had dinner yet and you do this??? Oh man but this looks delicious.
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'.
Ya, lovin’ it!
Looks good. Have fun and success always.
Just followed this recipe to the tee and it was really good! Thanks for the metric conversions. Delicious. ORDER UP!
Happy New Year, Jamie! Another fabulous recipe. Those carrots looked divine. And the mushroom sauce? Oh YUM!
Jamie's first "order up!"?
this is something that I could actually make.
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 👍
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❤️
Hey have you watched the movie about julia child with meryl streep? Its amazing
another great recipe- I love this series!
Ah, the advent of Order Up!
Brilliant in every way.
ngl the sauce looks incredible. lot of simple but great tasting ingredients in there - mushroom and beef reduction, good ol cream, ahhh!!!
Loved this!
Looks banging
I love how you pronounce things, never change.. "Turn-a-doz" or "Chicken-free-casa" ...again, never change !! Its part of what works here !
oh yeah love it, you rock bro.
🙌🏼🙌🏼
Hey, I think even I could do this one. Buying the ingredients on my next grocery trip. Thanks for sharing. I just found your channel, and subscribed!
I can’t wait for him to discover that oxo cubes crumble in the packet to save all the whisking and straining of stock !
He's just eating the sauce with a big spoon, straight from the pan, haha.
Nice view!!!!! Gooood job!!!!!
First "Order Up" I've heard on this after 134 shows.
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
omg, Jamie is learning!!! lmao. great job! keep the videos going!
I misread recipes all the time too. Mistakes is part of the learning process IMO.
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.
I know that Jamie’s straight, but I agree with your wife: he’s absolutely adorable in every way.
the sunset was the same color as the carrots!!
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.
You have ignited my interest in cooking, I am so excited to get this cookbook.
Oh my goodness when you said order up all I could think of is real time it’s been like 4 hours lol customer has probably left lol 😂 dying laughing at 3 am
I don't really care for chicken (I'm a seafood lover) but this looks good.
Megan, my wife, says to say hello. She is having problems but will be back asap. Thank you for the videos as always.
Butter paper is the foil paper that fancy butter comes in :) hope that helps
ended up making this, it was great! might’ve gone well with some pasta too or something
Great, dear Friend
.
Have a great time.
I love your channel..you are awesome
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.
I thought you peaked at the sunset. Lol
But this is a simple dish and looks amazing, especially with those carrots. Love this series.
2:44 so cut’s ❤️ trop mignon votre accent anglais
Love this show!
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.
I have always messed up glazed carrots. Ty so much for this vid. Also my mom made this using canned cream of mushroom. I have to try this!!!!
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 :)
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!
Buttered paper is towel paper soak in melted butter.
That’s divine!!!!
I get Supremes with the skin on from my butcher. Lovely crispy skin, yummy!!😋
The chicken was perfectly cooked, very faint pink blush
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!!!
I am Fanatic of Grand Mushroom Sauce!!
Mouth watering
Hi, j'adore votre vidéo. magnifique!
I have made this dish and it is one of my favourites. This mushroom sauce is absolutely fantastic. (I love shrooms anyway, but this is extra-good!)
yummo
u r the besttt chefff ❤️❤️❤️❤️❤️❤️❤️ Alwys love ur recipes and the way U cook Ahh i just love it ❤️❤️❤️lots of love from pakistan🤩
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!