Julia Child's Chicken Fricassée | Jamie & Julia
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- Опубликовано: 17 янв 2022
- I finally made Julia Child's chicken fricassée (smothered chicken recipe)
#juliachild #chickenfricassee #jamieandjulia
Mastering the Art of French Cooking Vol 1 & 2:
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ingredients:
2½-3 lbs chicken, cut up into pieces
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stalk, thinly sliced
4 tbsp butter
½ tsp salt
⅛ tsp white pepper
3 tbsp flour
3 cups chicken stock
1 cup dry white wine
small herb bouquet (2 parsley sprigs, ⅓ bay leaf, and ⅛ tsp thyme), tied in washed cheesecloth
2 egg yolks
½ cup whipping cream
salt and white pepper, to taste
drops of lemon juice
pinch of nutmeg
onions:
18-24 shallots, peeled
½ cup water
2 tbsp butter
salt and pepper to taste
small herb bouquet (2 parsley sprigs, ⅛ tsp thyme, and ⅓ bay leaf), tied in cheesecloth
mushrooms:
¼ lb. fresh mushrooms
⅓ cup water
⅛ tbsp lemon juice
1 tbsp butter
I said fricassée wrong. Believe me, I know. Sadly, I’ve taken French classes… fairly recently too. My French teacher would not be pleased to see this video. It will be online forever and I will regret this mistake for the rest of my days. Je suis désolé
Ben, c'est pas tant mal. Si vous ne manque pas, vous n'essayez pas!
EDIT:
*Si vous ne manquez pas...
Typo unintentional, but it kinda proves my point...
I love your show! However you say it is okay by me!
it's leviOHsa not leviosAH. 🙂 haha
I used to see cartoons in which Daffy Duck talked about chicken fricasse and that's how I knew you were pronouncing it wrongly. Je suis laughing.
So frik-a-sea is correct?
Julia Child’s recipes are perfect for someone who doesn’t have to do their own dishes
Truth!!
Dishwasher!
Exactly! If you don’t have a dishwasher, do not attempt!
Hajajajajaja
Haha! so true....
The best way to understand what a bay leaf does is to boil one leaf in a cup of water for ten minutes and drink it. It has its own flavor and changes the mouth feel of the water. Bay leaf tea is also supposed to be good for your stomach.
My best hike ever, even though it was steep AF, was up a little under a mile to the Stevenson Monument at RLStevenson State Park in Calistoga, CA. The trail is lined with bay trees and you get to the Monument just saturated with the scent.
I clap and look up but no bowl ever appears, your magic. Have a great week.
The French language doesn’t accent any syllable. It’s “frick-a-see.” Hopefully that demystifies future French terms. Enjoy your take. Bon Appetite.
I think “pick out enough for a celery stalk” is one of the funniest lines. I laughed out loud Jamie.. Well done!
Me to omg he had a moment. Ha ha ha just use them get out some of the potatoes instead
@@lisabudd5979 that makes too much sense I think
5:17 Jamie really had his own “2 shots of vodka” moment with that vermouth haha!!
"Whisk like a sonofabitch..." 😂😂😂
That's absolutely precious.
I’m a cooking show junkie. This guy is fun to watch! I’m hooked!
i know right! i just found his channel recently and i’m completely addicted. i’m definitely going to purchase this cook book too, watching him just makes me want to haul ass to the kitchen.
"Wash the blood off your hands." Good advice for any situation. A very entertaining video.
chicken fricassee is my absolute favorite meal and it’s so great to see other people appreciate it! such an amazing comfort meal
Carrots that have cooked a long time in any stew-like dish are always one of my favorite parts! I'd have kept them in too. I often think that one of the main differences between "haute cuisine" and Just Folks traditional European cookery is how much do you leave in the finished dish. Julia Child's recipes are delicious but she sure does recommend a lot of straining out aromatics and fishing for parsley sprigs and other stuff my grandma never did! We ate the carrots, added the parsley chopped, and ate around the bay leaves if we got them in our bowls. (And there was never just one bay leaf, let alone one THIRD of one!). lol
Definitely important to point out that there is a difference between the so called “refined” technical cooking and the everyday stuff. I jokingly call it “the peasant” way. The way you would learn how to make a certain dish in culinary school vs how your grandma made it can be very similar but have a lot of key differences! Reading the recipe for this, it’s clear there’s a major presentation component-the onions are “white” blanched. You’re supposed to use white mushrooms. The chicken is not seared but slowly roasted in butter to keep it ever so slightly golden. White pepper is recommended over black pepper. Definitely more of the “fancy” way than the everyday person way. Which is great! You learn the technique and then you can modify it for however you want to cook it.
There is a Greek chicken soup that I absolutely love that is very similar to this but without cream.
Julia always had a bunch of extra steps that I always end up streamlining whenever I’ve made her recipes more than once. They’re always delicious tho!
imagine if you do exactly the same , you will give a chef dish on home
I've never cooked one of her recipes but I was wondering if this was the case, thanks. I've made fricassee before and it's supposed to be a 1-pot dish!
@@fisharmor I think it's because this (and similar chicken stews like coq au vin which is traditionally made with a rooster, hence the name) is traditionally made with tougher, older chickens. You keep chickens for eggs until they don't lay eggs anymore, and then ... or you cook the rooster after he had impregnated all the chickens. So, if you cook it all in one pan, the onions and mushrooms would turn to mush before the chicken became tender.
I suppose you could cook the onions and mushrooms, then set them aside to cook the chicken, then add them back, but for a housewife whose job was to do all these things (remember, this was the 40s-50s), she didn't need cooking to be quick and streamlined. It was kind of a mark of honor that the housewife was tired because it meant she was doing her job, kind of like how we sometimes feel good after a long day at work.
@Vinícius Matheus Even professional chefs don't cook like that at home. They are tired of cooking, and don't want to spend hours cooking at home every day. Most chefs cook frozen pizzas and use no boil pasta for their lasagna because it's unreasonable to do everything from scratch at home everyday.
I have a naughty rooster who may end up being coq au vin soon.
How is it that this channe doesn't have 1M subscriber is beyond me. You're amazing, man!
Aw shucks. Thank you!
Whenever you have to whisk while adding something in it helps to wrap a kitchen towel around the base of the mixing bowl so it doesn't run away from you. It helps me a ton. Your meals are inspiring me to learn to cook new things and not be too particular about measuring to still get amazing results. 10/10
Compare rice cooked plain with just salt added vs rice cooked plain with salt + a bay leaf. It makes a difference, bay leaf brings a sort of herbal nutmeg-ish profile to food.
I love every one of these episodes so much! So fun and refreshing - and the fact that they're all done in small kitchens really floats my apartment-dweller boat. I have swiftly become addicted!
I do miss "order UP!" at the end when he doesn't do it, though. Love that. Very dramatic and fun! 🙂
OK. I am officially in love with Jamie. I get a tingle every time he says "bowl me" or "order up." And those tattoos ...
Honestly? Same. Handsome devil.
He looks so much like Penn Badgley! He’s so hot haha
Here in Brazil we make fricasse completely different. We blend corn, milk, requeijao(which is similar to sour cream but more creamy and less sour), heavy cream and then heat it up with shredded chicken. Place on a oven safe dish, cover with cheese and bake until golden brown and serve with crispy crumble hash brown, that we call batata palha. Its creamy, cheesy and delicious.
This sounds delicious. Thanks for sharing 👍
My mom cooked chicken frikassée quite regularly when I was a kid, since everybody in my family loved it (except for me - I loathed it!).
In our part of Germany, it contains green peas, carrots and capers. To me, it's always interesting how things that are named the same still vary by country/region. (Same same, but different!)
I just found your channel and instantly liked the way you keep on fighting your way through French Cuisine, no matter how hard it is!
My mom made a Hungarian version of this recipe that included tomato sauce. She cooked it all day until the meat fell off of the bones. Yum.
Bay leaves add an herby flavor. It’s not strong, but it does make a difference.
I’m determined to spot the taste in dishes, I’ve just been struggling to separate it from other flavours
@@antichef : I would describe bay leaves as "resinous". A quick way to learn the flavor is to boil 2 little pots of rice with some onions sauté in butter, putting a bay leaf in one pot but not the other. The resulting contrast is really interesting.
@@antichef Honestly, I can't tell the difference either. I'm from Louisiana. I put bay leaves in things because my Granny (who was from Mississippi and who taught me how to cook) thought they were important in the dishes she taught me. And a few that we developed in collaboration once I knew what I was doing. She passed away about twenty-seven years ago. My friends frequently request that I make my/our gumbo, jambalaya, or etouffee. (Side note? Granny was one of the first people in my family I came out to. She'd already figured it out -- she was just waiting for me to be comfortable saying that I'm gay.) Do the bay leaves make a difference? Who cares? I throw one or two in, anyway, because that's what my Granny told me to do. And I smile every single time. 🙂
I don’t taste much from the bay leaves either, but recently I found there is also a bay leaves powder and that does indeed make a difference *tip*
@@antichef laurel trees are abundant in the Bay area of California, a nice aromatic fragrance, but the dry ones who knows. I heard it's to "get the dishwasher", those who get it in a dish have to wash dishes; that would work well for you I guess! So put two in and make sure you don't get one!! LOL ;D
That is an incredible amount of work for that dish. Looks completely delicious
I love your channel, and your approach and determination. And your pronunciation! You hit all the right notes, thank you, Jamie. You are a delight!
I'm curious if you've re-made any or the recipes you've tried? Not for content, but just to eat...because you really liked them.
This is the episode, the one where I'm amazed at how far you've come. I watched you go from wtf is chuck to breaking down a whole chicken. Great work and thanks for sharing your cooking journey!
I ordered myself her volume one book after watching multiple of your videos. I think this recipe right here will be the first recipe I try out of it. The Beef Borongne (sp?) video is the reason why I bought it. I have seen many cooking shows of chefs making that dish and it has always looked delicious, but I didn't think it attainable with my level of house cooking skill. Watching you cook these dishes makes them seem much more attainable.
Bœuf Bourguignon ?
Which recipes have you tried already? How did they turn out?
@@FutureCommentary1 I did the boeuf bourguignon! I actually thought it was helpful to watch Jaime do it, because of the variation between Julia’s recipes. I plan on making French onion soup next
@@tigersangria8011 You're on your way to French cuisine greatness!
Yes, seeing Jamie blunder through recipes has helped me avoid mistakes and just in general helped me visualize the steps even when I have a written recipe.
I make this quite often, I always make a shit ton of the wine gravy though because I like to have mashed potatoes on the side and the sauce is great on them
I just watched Chef John's video. Honestly, one pot dish. A plate on the side to rest the chicken but that's it.
I admire your chicken cutting technique. I also admire that you bought the whole chicken with chicken stock in mind.
I’ve never tried this one, but will soon. Thanks for sharing!
Thank you for putting together this video. I too am going through Child's book. But some of these recipes have so many moving parts that it's hard to visualize what I am supposed to do. Your video helps clear my confusion!
I am finding that I really dig your videos, your humor and your style! Bravo!
I saw you execute your recipe and wow, loved it! I had the same feels as watching Julie & Julia. Thank you for sharing! I am on a similar journey but I am trying Julia’s recipes from the way to cook videos. And one other thing - the dry vermouth Julia used was dry French vermouth. I don’t know if that makes a difference, but maybe it will be another bay leaf situation, really - I don’t know for sure if I will miss vermouth if I don’t add it. Bon appétit!
With special guest: Celery. LOVE IT!
What a channel!!! One video is worst then the other. I love it. Makes me feel elegant and educated
That looks so good! Good job Jamie.
Thank you!
I agree adding back to vegetables not only added color to the dish but also fiber.
What odd directions! My fricassee (FRICK-ah-see) is made with lightly dredged and seasoned chicken which is browned then removed THEN the veggies are browned in the chicken stock. Dump it all back in the pot and simmer. Julia's seems a bit unnecessarily complicated, but it sounds delicious!
“FREE KAH SAY”
@@isabelleriche4485 Frickasee *or* frickasay. The word has been naturalised into English over the centuries, but if you want to be all Ooh La La faux French à la "erb" for "herb", go right ahead.
All of Julia's recipes seem to be high restaurant versions - lots of unnecessary straining and cooking components separately when home-cooks can just make do with one pot.
Not quite... Rather it'd be 'free kass SEY' in French...
@@ApplepieFTW good thing we're speaking English, not French then
I am really impressed by your pronunciation. ""TOUT DE SUITE" has been said perfectly! For those who don't speak french, it means right now.
Thanks for the Maths, 3 to 4 minutes, 3.5 minutes 😆 Your videos always bring me a smiley face 😃
Love the presentation, and I agree with you about the carrots. It looks like the perfect comfort food for winter. I’m gonna get Ryan to make this one for me! :)
I had no idea that a quick swim in boiling water helps make onions easier to peel! Thanks for the tip!!
This was totally enjoyable to read (wrong that is). Helps onions to pee… I had to take a second look and you wrote peel. Love this channel.
That was great! I’m gonna make that.
I'm sure I'm late to the party and someone else already told you. I think its pronounced "frick-a-zee", my grandma made an amazing all white sauce one.
No it’s pronounced “free kah say” that’s the correct French pronunciation
@@isabelleriche4485 in North America there are many versions of this, all called “frick a see”. True, Julia was teaching French cuisine, but for Americans.
Lol was killing me
@@rosezingleman5007 Right on, Rose.
@@rosezingleman5007 that is how I have heard it pronounced in Georgia.
Ahh, the COMMITMENT you show of getting that celery Jamie!!🤣🤣
I love watching your videos! You read/follow recipes the way I do 😂 I enjoy the concept of Julia Child’s recipes and am impressed with your undertaking to make them….but they are soooo complicated! I wonder if it was just the time/era in which she became chef, or if it was just who she was.
I made this today, using your video as a guide. It was so delicious! It looks pretty plain, but the flavour is excellent.
love it
I have just found your videos and are working through them slowly but surely. That are terrific. How much of a cook were you before you began doing this. I was impressed you cut up the chicken yourself.
It's actually not that hard to do, once you get the hang of it and where to make the cuts.
Oh please, your pronunciation is part of the fun! Green peas at the last minute also adds color and another element of complexity. This is the base for many comfort foods that everyone already knows. Put this in pastry or under biscuits and bake it for a nice pie. Once again, I would never agree to do your wash-up. Nobody knows what bay leaf does, but it is still magical. You miss it if it isn't there -- somehow. Oh, for everyone who is left without something, a little (very little) celery seed takes care of that and don't forget your dried spice rack. It contains a lot of magic in these instances!
as far as I know Bayleaf is usually added to greasy and or meaty stew things. it helps digesting stuff like that better.
Try to find fresh bay leaves and you’ll be able to detect them much more. They’re great in a creamy sauce.
That was a delicious journey
This looks really good. A piece of bread to dip in some of that liquid would be lovely too! 😋🤌🏽
Bay leaf adds a very nice flavour to any soup or stew :-)
The bay leaf gives the dish a nice flavor. Sometimes it’s hard to detect but it’s there. Smell the bay leaf, it’s lovely.
that was my favorite Sunday dinner when I was a little girl. It wasn’t serv ed often enough, although I begged.
Awesome video. My cousin cooks this, but her recipe is different I think.
Nice job! If you don't have another plan for them, the extra mushrooms will be nice in your stock. That looked like a fair bit of work, but the final dish looked fantastic. Probably not a weeknight dinner for me - but she did call it a Sunday dinner, didn't she?
Lots of step…Not a weeknight meal!! Unless you eat REALLY late 😬
From what I understand, bay leaves add a background flavour that is "woodsy" and slightly bitter. I suppose if you really want to understand them, make up some bay leaf tea to see what it tastes like. I have also read bay leaves have a pile of nutrients that they add to food, so consider them also part of your micronutrients.
Looks delicious - Thank you! Hope things are Ok for you in Europe. We hear (in the US) that things are getting tight in Germany, but that since France has plenty of electricity, they are doing Ok.
Great video! Creative and entertaining. Curious, what camera do you use?
Yum! No worries about the pronunciation. We knew what you meant. ❤
I am so enjoying your channel. Love the cooking, especially as you appear to be trying the dishes first time and often need to omit or substitute (which I do) and yours always turns out perfection (unlike mine). You're doing great.
Looks like a spectacular recipe, but this could be one of those occasions where a fine country recipe is overwhelmed by French technique. The home cook's goal on this one should be a stew like dish in a cream sauce where the chicken predominates and the vegetables impart flavor, but don't take over the sauce. So the lemon on the mushrooms is supposed to tell your pallette "Oh, this doesn't all taste like carrots." Nice work, Julia and Jamie.
Terrific, you gave this a goos go..it would of been devine .worrh your time indeed .🇦🇺👏🏻👏🏻😊💕
Love your yt channel! Greetings from Vienna!✌🏼
✌🏻
@@antichef is that Wolfy!? LOL ;D
The neck is the best part!
Watching this after Chef Johns version is mind blowing...
bay leaf is a mild minty-herbal flavor, you probably wouldn't really notice if it was missing but it adds a bit
I didn’t know this was a well known dish! I grew u on this and no one I went to school with knew what it was lol
That's werid lol, it's at even pizza places for me😂
Okay, the intro… fricasse v stew… the look on your face. omg hilarious!
You’ve become such a confident chef. I’m proud of you, Jamie!!
thanks Karen! Good to hear from you again!!
@@antichef I don't miss a single episode!
Jaime birdseye sells those onions in a steam packet with no skins on them also could you put the mushrooms and onions together? I am lazy and don't have a ton of pans love 😘 your channel
It was so good I had to comment at the end. New favorite channel
The "variation" with tarragon is a much better dish. I can't even imagine a French fricassee without tarragon.
Ah the chicken Waterzooi also had tarragon
@@antichef : Well, there you have it!
@@antichef ah yes, the chicken with "animals in water", very appetizing image that!! ;D LOL
Hi Anti-Chef, would like to know what is that LC "casserole" dish? I have Christmas money to spend (whippee!) & I'm wondering, is that the LC 4.7 qt braiser?
yes it is! I have it linked in here: www.amazon.com/shop/antichefjamie?listId=1YB3XLBHEXBNP
did you taste for seasoning before the chicken was actually cooked???
You must use every pot/saucepan/casserole dish you have. I hope you have help with the cleanup. I admire your courage in taking this on.
I Never saw any French chef cooking a Frikassee like you did 😂. It’s made with a Béchamel sauce 👌.
This has all the ingredients of Béchamel without the extra pan. Butter, flour and liquid!
Amazing video directing! Mind making a video on cream puffs?
Thank you! Here’s the cream puff video:
ruclips.net/video/ts2Odh2uJTk/видео.html
The Magnolia Network is now showing original French Chef episodes of Julia's show from the early 60s !
Love her show
@@antichef yes, I have many Julia shows on a DVD set! Such a chill thing to watch, just to, well, chill, and be calm, even if you don't want to cook, but usually you might have to after watching it. :D
Where can I get the apron?
I think that sauce would have been interesting with the full mix of veg you had in the tub, including potato and turnip IIRC. The seasonings would have meshed pretty well as written.
Make a sauce without bay leaf and then with a bay leaf. You will see that the leaf adds a wonderful flavor
Just watched Jay on the Sip And Feast channel create this dish. I prefer his method to Julia's. Much more streamlined and logical.
Lay in a supply of dried celery flakes and celery seed. They work in a pinch.
how did the bowl appear from the ceiling?
Love pearl onions, can never be bothered :(
New here! Pretty cool❤️😎✌️
This was great. I legit laughed out loud.
I keep celery salt in the cupboard.... so handy when you need the dash of celery flavor. It keeps well, but will get nasty and rank after a decade or so..... mom's did.
Hey, man, really video, funny enough the fricassê I know here in Brazil is something totally different, so I guess she's right when she refers to the term being improperly used.
Btw, just wanted to give you a heads up, that shun knife is both thinner and has a harder still than the typical German knife, so its less tough and can most likely chip if you hit bones like you did, maybe you should get a more workhorse knife for that dirty work...
Thanks for that tip! I’m ordering a cheaper German workhorse knife right now!
Bay leaves add a bit of aroma to a dish. Given the link between taste and scent, that translates to a subtle change to flavor, but it's not much, and often you won't miss it if you leave it out. One thing I have trouble figuring out is why Julia sometimes says to put in a fraction of a leaf, considering how subtle the flavor is, and the best I can come up with is tradition. That or she used already broken leaves for some things and found it worked out just fine, so why waste a whole leaf for the dishes that came out fine with a partial one.
Yeah you really don't. I often leave bay leaves out of dishes because I always forget to buy them😂 and this is actually one of my best and often made dishes, and I have never used a bay leaf in it
Please remember that this was written in a time when American kitchens had salt and black pepper for seasoning. Buying bay leaves was just another reason not to cook, so Julia tried to keep it economical for her audience. Remember postage stamps? They were 3¢ then, and everyone needed them.
Me and Julia must be on the same wavelength because I too worship butter
Putting your ingredients through a sieve means using a vegetable mill. I've said this before several times. You need this essential tool which EVERY French kitchen has. That way, by the way, you would not lose the contribution of your carrots. My late mother who learned cooking at the hands of Madame Dubox in French occupied Rheinland Germany after the war, used to make Fricassée about once a month and I helped her and learned in the kitchen. She swore by the incomparable vegetable mill. And sometimes at it. Another point I would make is that bay leaves really do make a difference. I would put it this way. Back in the 60s when I was a child and you went for a haircut, they would ask you if you wanted bay rum in your hair. Sometimes I did. I remember that wonderful subtle scent. The scent of bay. And I still use it today. Sometimes. Rarely even. But bay has a wonderful scent and when I cook, when I'm allowed to enter my kitchen, when my Swiss and German cooks are having a weekend break and I'm left to fend for myself, I love the scent of bay leaves in the stew or fricassée. Oh yes they make a difference, a subtle difference, but you know when it is absent. Then the stew tastes like zero alcohol beer. There's something missing. But you can't quite put your finger on it. Well I can. It's the bay leaf. In the house in Iceland I make sure I have two staple herbs: 1. bay leaf which I get from Netto in Reykjavik; and 2. Lovage. A herb not much rated by Mrs Child but essential for lamb stews. (My wife hates it. But I love it.)
i like how you called it fricassee instead of fricassee
The reason why your chicken didnt brown is because the pan was over crowded and there was not enough space between each pieces. So the chicken steamed rather than brown. Very cool recipe actually 😁
Also, you needed to reduce the sauce some more. You have the same problem I have when making a sauce; waiting long enough for the reduction to happen. When ever I wait long enough, I am like, oh yeah that's how it works.
It sounded like the recipe said it shouldn’t be browned. Idk I always heard color is flavor and not browning it is a missed opportunity for some more depth.
👍🏼
When I saw that Jamie almost sliced his finger off cutting the chicken, the infamous and hysterically funny Saturday Night Live skit with Dan Ackroyd- dressing up as Julia-- from 1978 came to mind. You can find it on RUclips. Look up SNL The French Chef.
I cannot cook anything without measuring all of my ingredients out first. Doing any prep work first. I just get so scattered if I try to do it as I go.
That is really how it should be done, even at home for best results at the end. I find I do better when I have most prep done before I even begin the rest of the recipe and that begins by getting all the ingredients out first.
It does save forgetting stuff or something important and getting most of your tools out at the ready, or do as I do, have crocks at the ready with what you need in them for day to day use so you can just grab quickly and go and clean up as you go.
I laughed so hard when he was left shocked by the neck