So as the title says, “Amy LEARNS to cook”. Cutting up a chicken from scratch is nothing something that can be achieved perfectly the first, or even the fourth or fifth time. Without trying, you never learn. It’s not like you are giving us a MasterChef Masterclass, it’s good home cooking. Love watching you guys on your food journey. And I’m glad I’m not the only one who picks up a cookbook a week and randomly picks recipes to try 😂😊
Hi Amy and Eric!!! Your Cookbook Club sounds great. I have so...many cookbooks but cannot get to them. My dear husband ♡ put them in different places and there's no one I can get to them. The back room has many totes in it that I cannot even move. I'm sure I have alot of the Cookbooks your going to use.. So...I shall just watch this series...The recipe for today looks delish...Great Video!!!🦋
Amy and Eric, I use America's Test Kitchen's way to break down the whole raw chicken. You had the right idea with the legs/thighs. You cut the skin and pop the socket out. That is where you cut it, as close to the bird as possible, to remove. That ensures you get the oyster. The wing should be popped out of its socket so you can see the joint and cut close to the bird as well. For the breast pieces, you flip the bird on its side and use scissors to cut along that far line. You are cutting through the ribs. Do this on both sides. It removed the backbone area. Then out the bird skin side down, find the center and cut through the breast bone. You can also separate the leg and thigh as well by finding the joint. I find it easier when I really pat the bird dry with paper towels before placing on the cutting board.
Your second leg/thigh separation you did a lot better! If at any point you meet resistance, you aren't in the joint. It took me a lot of practice to get about 75% there. Still learning too
Hi Lorieann! Yeah, I totally botched breaking down the chicken. I guess it was a learning process. I can break down a cooked chicken like it is nothing. But the raw one was a lot harder for me. Next time I might just buy the parts lol tho it is good to know how to do it.
I am serving braised chicken tonight so I think I will give this a shot. I will have to change a few things. I only have breasts and no mushrooms and wine due to allergy.
I think that you were successful in conveying the spirit of the recipe. You neglected to point out your braisers, I believe you used the LeCreuset and the Tramontina. Breaking down the chicken isn't that difficult and you did a great job. Next time don't show your uncertainty just charge ahead with confidence and people will know that you are a seasoned pro. I prefer the Cookbook Club to the Recipe Vault. Thank you for a great episode.
Hi Kathy! I really like it. The screws kept coming loose so I had to put Loctite on it. So I found that position that I like it to be and cemented it in. I really like it because it is higher than a lot of cookbook stands. Here is a link to it: amzn.to/48aiq8T
In the words of Sweet Brown- ain’t nobody got time for that 🤣 Julia might be an OG but her recipes are way too lengthy for the average person these days. We’re not housewives anymore. You gave it hell, Amy!
It was a lot of work! There are definitely some things I would do differently to make it faster. I would put the onions and mushrooms directly in there without having those 2 different recipes for them. It would speed up the whole process. But...I am learning a lot from Julia so it is worth it to make it at least once her way. It has been a lot of fun! Thanks for watching, Red Jeep!
Hmm. How much time did this dish take? Will you get 3 meals out of it for the two of you? I think it’s worth trying, with skinless, boneless chicken pieces.
Hi Pamela! It took quite a bit of time. If you are experienced with the dish and can make some short cuts, it wouldn't be that bad. Yes...I would just use boneless skinless chicken next time. It is similar to making any other kind of braised chicken.
I knew someone was going to come on here and correct her, because some people don't know how to give and show grace, and accept other people and the way they talk..smh Does it make you feel important to correct people, or are you an ah for the fun of it?
@AmyLearnsToCook Amy, I'm sorry that I wasn't aware that you had a speech impediment, but you obviously manage it so well. I didn't make the comment to upset you or make you feel bad, nor does it make me feel important as someone else suggests. If this has upset you, please accept my sincere apologies. Wishing you all the best for the future. Take care.
🛍 Where to Buy:
Mastering the Art of French Cooking by Julia Child - 2 Vol. Set: amzn.to/4eECvXl
Cookbook Stand: amzn.to/4dHH2aq
Le Creuset Braiser: amzn.to/3zRkFBr
Saucier Sauce Pan: amzn.to/3Yirl4O
Chef's Knife: amzn.to/3Nn7Wth
Stainless Steel Whisk: amzn.to/4h4NXNs
Silicone Scraper Spatula: amzn.to/4dIqBug
Slotted Turner/Spatula: amzn.to/4eEUGwc
Silicone Spoon: amzn.to/4h1sh4S
Mixing Bowls: amzn.to/4gZSjFM
Portable Cooktop Burner: amzn.to/4dP4wtX
Thank you for linking the cookbook holder!! Asking Santa hubby for one
It took a while, but at last I am enjoying the memory of a fabulous movie, “Babette’s Feast.” All about French cooking.
I will have to watch it!
So as the title says, “Amy LEARNS to cook”. Cutting up a chicken from scratch is nothing something that can be achieved perfectly the first, or even the fourth or fifth time. Without trying, you never learn. It’s not like you are giving us a MasterChef Masterclass, it’s good home cooking. Love watching you guys on your food journey. And I’m glad I’m not the only one who picks up a cookbook a week and randomly picks recipes to try 😂😊
My grandmother use to make that for me! Old world cooking!!!!
@@marksilver9291 Thank you Mark.
It was delicious!
I love that you are doing this
@@kathyeichholz1516 Thank you Kathy.
Thanks, Kathy! It has been so much fun so far. I am learning a lot. I am excited again about cooking!
Thank You for doing all that hard work, showing me that I wouldn't make it. Probably good but not worth it to me. Great Job as always Amy!
With Julia it's not a sprint....it's a marathon.
Yep!
Hi Amy and Eric!!! Your Cookbook Club sounds great. I have so...many cookbooks but cannot get to them. My dear husband ♡ put them in different places and there's no one I can get to them. The back room has many totes in it that I cannot even move. I'm sure I have alot of the Cookbooks your going to use.. So...I shall just watch this series...The recipe for today looks delish...Great Video!!!🦋
@@DianeC. Sorry to hear that DiDi. Thank you for watching. We appreciate it.
Hi DiDi! Cookbooks are totally addictive! I am looking forward to this series because I am already learning a lot. I can't wait even for the next one!
Julia would be proud!
I hope she would be proud! I definitely learned a lot so even tho I messed up....It was definitely worth the effort. I am excited about the next one!
Amy and Eric, I use America's Test Kitchen's way to break down the whole raw chicken. You had the right idea with the legs/thighs. You cut the skin and pop the socket out. That is where you cut it, as close to the bird as possible, to remove. That ensures you get the oyster. The wing should be popped out of its socket so you can see the joint and cut close to the bird as well. For the breast pieces, you flip the bird on its side and use scissors to cut along that far line. You are cutting through the ribs. Do this on both sides. It removed the backbone area. Then out the bird skin side down, find the center and cut through the breast bone. You can also separate the leg and thigh as well by finding the joint.
I find it easier when I really pat the bird dry with paper towels before placing on the cutting board.
Your second leg/thigh separation you did a lot better! If at any point you meet resistance, you aren't in the joint.
It took me a lot of practice to get about 75% there. Still learning too
Hi Lorieann! Yeah, I totally botched breaking down the chicken. I guess it was a learning process. I can break down a cooked chicken like it is nothing. But the raw one was a lot harder for me. Next time I might just buy the parts lol tho it is good to know how to do it.
It looks delicious 🎉.
Thank you!
I am serving braised chicken tonight so I think I will give this a shot. I will have to change a few things. I only have breasts and no mushrooms and wine due to allergy.
Sounds delicious!! Please let me know if you try it and how you like it!
I think that you were successful in conveying the spirit of the recipe. You neglected to point out your braisers, I believe you used the LeCreuset and the Tramontina. Breaking down the chicken isn't that difficult and you did a great job. Next time don't show your uncertainty just charge ahead with confidence and people will know that you are a seasoned pro. I prefer the Cookbook Club to the Recipe Vault. Thank you for a great episode.
Where did you get the cook book holder I love it
@@kathyeichholz1516 Ours needed Loctite or it comes loose.
Hi Kathy! I really like it. The screws kept coming loose so I had to put Loctite on it. So I found that position that I like it to be and cemented it in. I really like it because it is higher than a lot of cookbook stands. Here is a link to it: amzn.to/48aiq8T
In the words of Sweet Brown- ain’t nobody got time for that 🤣 Julia might be an OG but her recipes are way too lengthy for the average person these days. We’re not housewives anymore. You gave it hell, Amy!
It was a lot of work! There are definitely some things I would do differently to make it faster. I would put the onions and mushrooms directly in there without having those 2 different recipes for them. It would speed up the whole process. But...I am learning a lot from Julia so it is worth it to make it at least once her way. It has been a lot of fun! Thanks for watching, Red Jeep!
Hmm. How much time did this dish take? Will you get 3 meals out of it for the two of you? I think it’s worth trying, with skinless, boneless chicken pieces.
Hi Pamela! It took quite a bit of time. If you are experienced with the dish and can make some short cuts, it wouldn't be that bad. Yes...I would just use boneless skinless chicken next time. It is similar to making any other kind of braised chicken.
Sorry, I'm not being picky so please don't take this the wrong way but.... it's Chicken (FRIC- A- SEE) Fricassee not (Fris- ca- see). Great video.😂
Sorry that word is hard for me to say with my speech issues. I have that issue with certain words...like it is hard for me to say the word specific.
I knew someone was going to come on here and correct her, because some people don't know how to give and show grace, and accept other people and the way they talk..smh Does it make you feel important to correct people, or are you an ah for the fun of it?
@AmyLearnsToCook Amy, I'm sorry that I wasn't aware that you had a speech impediment, but you obviously manage it so well. I didn't make the comment to upset you or make you feel bad, nor does it make me feel important as someone else suggests. If this has upset you, please accept my sincere apologies. Wishing you all the best for the future. Take care.
@@JLG57 At least we spelled it correctly. 👍
No worries! You will probably hear me stumble my words at times. It is just how I am!
I always pronounced it Fric a see. There’s no s before the c
Yeah I have trouble pronouncing words at times. Thanks for watching!
It is frick-ah-see not frisk -ah-see.