As I watched Julia's original French Onion Soup episode on this very website, and she accidentally used vermouth instead of oil and was spilling cognac all over the place, I realized you truly are her disciple.
That was Julia’s super power-she could screw up a recipe royally, but she just kept trucking along and it always turned out just fine. That is how she convinced people to get into the kitchen-she showed her mistakes and her recoveries, and she straight up failed altogether but we all got to see that too. By doing that, she took the kitchen from being a scary place where scientists and arsonists spent their time to a room of gathering and fun, even in failure.
I was actually going "NOOOOOOOOOO..." before you realized that you couldn't flip the pan like that without a disaster. I love this show; it's like watching sports.
I did that once while making okonomiyaki, not realizing how much residual oil/fat there was under the pancake. I got a splash shaped burn scar on my forearm that looked really cool and hurt like a mother. 💦
Slapping that plastic cutting board down on a hot cast iron pan, too! I'm afraid this show might be done if he ever gets to the point where there is not at least one "NOOO!" per episode. But this is Jamie we're talking about so we probably have a long ways to go. 😂
I think Julia would have approved of how you handled the chicken spill. She would have laughed, thrown it back on the pan and said "just put it back on the pan." Then add, as she did on a number of shows, "Who's going to know?"
you have to remember this was the early 60s and that little bit of cayenne and the mustard was as hot as it got back then. ♡ The devil made me do it! 😈
I remember when Julia was stuffing the Thanksgiving turkey and the whole bird flipped off the counter onto the floor. She just laughed and put it back on the counter and said "well, there's something for the cat!"
The "of the devil" refers to the evil little butter splatters that attack your face while cooking. Upon close inspection, they weild very small pitchforks
I so often find myself screaming 'NO NO NO NO' at the screen when watching your videos--it's like watching a slasher movie when the character is running for their life and making poor choices. It's so stressful but I love it. I applaud your bravado and so does my cardiologist.
You should go and watch some earlier shows if you haven't. Between screaming nooo at the screen and shaking your head... He made poulet au Porto /Port Chicken a couple of years ago for example. He poured straight from the bottle and couldn't get a flame. I watched the more recent coq au vin and there was that beautiful flame, I was life: you go Jamie!
I'm so glad you don't edit out your f-ups, because that's really how people learn to get good at cooking. I know it sounds weird, but it really does help me to not be afraid to try new recipes or cooking methods. So, thank you!
This has quickly become my favorite cooking show on the internet- Jamie is amazingly authentic as an experimenting home chef and an absolute joy to watch and learn from
Could not possibly agree any more than I do. Watching him makes me feel better about myself when I have my "learning moments"... ... ...and I train people. Seriously though, Jamie is aces in my book.
man, i totally agree. it's very.... personable. and informative. and like having someone there in the trenches with you. it's really re-ignighted my will to cook. sometimes things feel like too much effort, overwhelming. but then i think of jamie valiantly taking on recipes that... my god. the TIME. the COMMITMENT. then the filming and editing would add loads to that. but yeah, just picturing him blocking out a whole day to tackle something. it's like... wholesome, and insane, and inspiring. and the fact that he demos lots of fails just takes the pressure down. i hate that someone makes it look EASY and you have zero idea of what the failures look like and how to fix. THAT is the actual teaching portion. (sometimes feels like they are so obsessed with looking perfect and such that it's more about that image than sharing technique. i like the approach where it's - the perfect way, then the fails that can occur. hell, even just cooking on SS has a whole learning curve and sh*t you gotta know!! it's frustrating to just FAIL and have no concept of where to begin on troubleshooting.)
In Europe, "grille" often means broiler. Which you realized eventually. But that's also why the recipe said partially cooking then covering with the flavor/breadcrumbs, then *returning to the oven*. Great episode as always!
Not just Europe, I had heard of the term broiler until this channel, grilling was always done in the oven as far as I was concerned. Made for an entertaining episode, thank you for still posting 😂
I was born in the United States, in the 1960s and my mother would use a broiler to cook meals in the oven and my dad would use the grill to cook meals in the backyard.
PURE entertainment. Food Network needs to give you a show. When you were going to flip your chicke onto that cutting board I was yelling, "Nooooo" and I think you heard me. How were you to know 'grill' meant broiler? But you figured it out.... Thanks Jamie. You never fail to delight.
Oh no.... If he left RUclips for some giant conglomerate cable network I, nor millions of others that don't have cable couldn't watch him anymore. :( I think RUclips is wonderful because every creator's success is their own. :)
hard disagree on giving jamie a network show. Just get him some staff to edit for him but keep the style. The Food network, or most networks, ruin the style and substance. I also don't subscribe to any TV packages so i wouldn't be able to watch his content anymore. I do support jamie on patreon though. I'm a much bigger fan of the patreon/subscriber style of paying for content than paying networks while they also shove annoying advertisements down my throat. Advertising ruins everything it touches.
What's great, is that you take the fear out of trying new recipes for people who are afraid to step out of their comfort zone. So what if you make a mistake here and there, you learn how to recover and end up with a success. Keep doing what you're doing, Jamie. 👍
A life saving tip for your Volume 1 book: you can buy "book glue" for your book binding. Glue up the cover spine, close the book, make sure all of your pages are tucked in evenly then wrap the book with rubber bands and place several heavy books on top of it and wait a few days. Hopefully your book will be sort of close to new. 🤞 Love your videos. As a non-chefy bibliophile I appreciate your use of both cooking and print books in your videos.
Thank you Jamie! I distinctly remember my mom making this recipe twice in early to mid 1970's Once was for a summer road trip picnic from Boston to Rutland, VT and the other occasion was a fall day trip Boston to picnic in Franconia Notch, NH. My mom loved Julia. We often watched her show on Boston PBS on our only black and white TV. Julia and her recipes have featured heavily in my life and memories. My friends dad was Julia's electrician and he had every Julia book signed to him. Thanks for letting this old lady ramble about a favorite icon in my life. Keep on cooking!
oh my god, Jamie, I was watching you about to try to flip the bird over onto a cutting board and grimaCED AND SAID "NO, DON'T DO THAT" and sighed with such relief when you thought twice. Phew. I love watching you fumble your way toward knowledge, but I'm glad you don't take TOO many risks with hot pans and grease.
I too, am newly addicted to this series and everything on this journey of chef-discovery. Jamie, you are a delight to watch evolve in your culinary skills and your editing/music/humor is professional and entertaining.
I wish more cooking channels were real like this one. Mistakes are made all the time in the kitchen yet you can still recover from them and make delicious food.
Like seemingly a lot of people, I discovered this channel about a month or so ago. Since then I've watched every video-some of them two or three times!-and just finished the coffee souffle video like 30 minutes after this one was posted, so now I'm all caught up! I'm so excited to be along for the ride in real time going forward!
I’ll keep commenting this, but Jamie… you have the British edition of the book! US broiler is UK grill. And a US grill is a UK barbecue. I’ve found it handy to have a digital US version of the book handy to cross reference with my hardcover UK edition (same as yours).
As you finally snapped to at the end, “grilled” is another word for broiled; shows up more in older books and recipes. Frankly, both words have slightly different meanings depending on the version of English and its use through history.
In England we call the pan you used a "griddle" or "griddle pan" and what you call the broiler, we call a "grill". Maybe in France they have similar terminology 🤔 It looked delicious!! I think I'll make something like this now 😍😍
I'm from the western US and the terms are mostly interchangeable here. They might have specific definitions but people use them very loosely. Griddle can also be a smooth flat top, like you might make pancakes on, or a ribbed metal surface. A grill is usually a BBQ type surface, so things can fall through, like something you might "flame broil" on. But yeah, it all depends on context and who you are talking to.
@@CRneu Very interesting! "A smooth flat top, like you'd make pancakes on" is usually referred to as a "hot plate" here. Yes, context is everything! Good to know what language somebody is speaking so one can effectively translate. With English and American English "pants", for instance, are two very different things 😂
Does anybody else wince every time Jamie bashes the recipe book around? I laughed with you putting the chicken on the stove. When we say "grill" they usually say "broiler" in the US. I never knew what a broiler even was until last year 😂 love your channel, it makes my morning when I see there's a new Anti chef video in my feed. Keep em coming!
I only know "grill" means "broiler" overseas because of The Great British Baking Show. This entire recipe was supposed to be broiled in a roasting pan, but your confusion was totally valid and entertaining. At least it still turned out! I totally want to try this recipe, it looks amazing.
Jamie's imperfections is all of us! It's a lovely reminder that life isn't perfect and you can still get the results you were after by various methods.
Great Job with the Recipe, though in the future you might want to avoid using a cooling rack in the oven. They'll often have coating that aerosolize and react when heated to oven temps that, at best, may make the food taste bitter and at worse will be actively toxic. That being said, there are models that are oven safe, so just check ahead of time.
Thank God you didn't flip that chicken. I was like NOOOOO!! Hot butter burns! LOL! I have been cooking since college and I still have issues getting all the items ready at roughly the same time. LOVED the parsley flinging! Ha ha.
I love this!! To see someone who’s such a good cook struggle as much as I do is honestly nice because it helps me realize that it’s part of the process
Jamie, I HIGHLY recommend JC’s “salade d’argenson” (she says you can do potatoes or rice for this, and I way prefer the potato option). It’s amazing. I think it’s in vol 1
I am watching with my parents who are in from out of town, we are getting ready to trick or treat and its perfect as we are killing time. My Dad already is a fan! My Mom loves that its Julia who my Mom always had a hard time following.
I love how you kinda-sorta know what you're doing most of the time, but not all of the time. I kinda-sorta know what I'm doing most of the time but not all of the time.
One of the best lessons was to clean as soon as you’re done with Mis en place. Then clean again when all prep work is done. Clean again when meat is resting. Clean not that much when you’re done eating.
Jamie, you never fail to bring back a great memory for me. Particularly yummy green beans were "Minnie Lee's Green Beans," which we had all the time at a smokehouse called the Meteor, in Key West (Florida). The beans were a foot long and they were smoky, smoldering-hot and richly lacquered with deep caramelization, sweet soy sauce, dark sesame oil and all things mahogany brown. So. Freaking. Savory. The vegetal equivalent of a cigar dipped in cognac. Which may have also been splashed into the pan. We weren't privy to the recipe (no one was) but I detected a little tamarind in there as well. I never thought I'd miss a dish of green beans but I could eat an entire plate of them as a main dish with a side of buttery spoonbread and some giant sweet potato steak fries. The pulled pork (if you had room for it) was the best in South Florida (IMO). The beans squeaked loudly between your teeth when you bit into them -- good fun for a bunch of hung over thirty-year-old children.💚
Great recipe as always Jamie! The problem with the recipe and the 'grilling' is that Americans use the word 'broil' to mean grilling something under a grill. The rest of the world uses the word grilling to mean grilling under a grill element.
Every single time I see that book two thoughts go through my head. 1. that is such a well-loved/used cookbook and I love it 2. I really want to rebind that and make it look better and more functional again The dilemma lol
Jamie - I absolutely loved this. When I think back to your early episodes, there were times I would cringe when you started to do something that I did't expect to come out well. When it didn''t, you almost always found a way to rectify it. That's the lesson Julia taught me 50 years ago and it's so lovely to watch you go through the process now. You did a great job of correcting potential disaster today just in the nick of time. Of course, the lesson Julia taught us about dropping a chicken on the floor is "Your guests will never know!" I do have one suggestion about this grilled chicken episode: The easiest way to spatchcock a chicken is with a good sturdy pair of poultry shears. Mine came from Chicago Cutlery about 30 years ago, and are still going strong.Just go down both sides of the backbone and you're done. It's also a good idea to remove the breastbone and its attached cartilage so the chicken lays flatter. Good job on clipping out the rib bones as well! Now, I've never made this dish before and it looks delicious. I'm doing it tomorrow! Thanks for everything! MichaelCDC
Chicken bones are easy to cut through, so I think a big heavy knife is easier. Just don't use a good knife that you care about, use the crappy knife that you bought at a yard sale or something. Soft stainless steel is actually beneficial in this case since it's unlikely to chip, so the standard 440C is perfect.
I love your cooking confidence vs when you started your Jaimie And Julia series. You are much closer to being a professional than I will ever be. Absolute chef-chad.
You putting the bird back in the oven because it wasn’t fully cooked to temp, makes me think of watching her on the old B&W episodes. She was cross contaminating everything in her kitchen. Lol
Excellent meal, sir. I shall have to try that myself. I don’t think you needed the rack on your grill pan. I think JC was referring to the old time 2 piece broiler pan that usually came with new ovens 🤷♀️
I dearly love this series! My late brother & I made this recipe in the early 1980’s. We left out the cayenne pepper as neither one of us could handle spicy foods. As I remember we used a whole grain Dijon mustard. It was fantastic! Sadly, Jamie, you really do need to cook this dish under the broiler element. Sorry.
He did, but his gas oven's broiler element is a salamander cuz it isn't electric. If he'd finished it with that rather than the bottom flame it would have burned. It was already close to that lol
I feel like I'm learning so much from this show -- and I love how Julia combines mustard and bread (thinking back to the ep with the Beef rolled and stuffed with the mustard bread fried thingie)... I'm gonna try this one.
The thing about heat and protein is, the meat will release from the pan when it's ready to do so. Normally when the meat is nicely sealed. So just leave it. Check occasionally if it is ready to release.
Watching you assess your next steps whilst looking at a breaded par-cooked chicken on a cooling rack over a pan whilst trying to make broiled chicken absolutely made my morning a lot brighter. I'm glad it still came out as a tasty meal.
i’m not diagnosing you with adhd, but as someone with adhd, i see myself in the constantly forgetting what you’re doing and having to repeat it over and over until you remember 😂
Jamie, you da man! I thought I was the only one that followed recipes that closely. For whatever reason, this episode gave me a couple of really good ideas of putting together my own sunday chicken dinner. Thanks man.
just recently found you through the algorhythm. how do you only have 190k subs? been binging your videos and what you do is sooo goood. i hope others find you too!
I love spatchcocking a small fryer. Similar to what you did, I sear it on the outside first, though I use a cast iron skillet (it's naturally non-stick, making it easy to flip the bird...you know what I mean) and then I throw the whole thing in the oven to roast it to completion. I sometimes make a lemon sauce to go with it, a la Lucinda Sala Quinn's Flat Roast Chicken.
Bro where have you been all my life? Just found your channel and these videos are great. I really dig your choice of music too, it’s not generic and annoying like so many others. Looks like you have some nice cooking chops too, probably better than mine. I’m inspired to try some of these recipes myself now.
OMG!! You're my new favorite channel!!! I'm dying laughing because these are all things I've thought and done and laughed at myself about. LOVE IT!!!!!
If you want a slightly easier way to spatchcock a bird with small bones (like chicken or quail) I highly recommend a very sharp pair of kitchen shears! It takes away a lot of the danger of using a knife, since the blade can slip or snap and cause injury. I love to see your humor with cooking, and your improvised solutions. Thank you for sharing your learning and joy with the world! ❤
Hey Julien! I started watching your cooking videos and became inspired to cook more myself. Cooking is such an interesting skill to learn and it always makes me feel good, even if I make mistakes sometimes. Anyway, keep doing what your doing and thank you for being my inspiration :)
Lemon juice is an every-day condiment at my house. We can't afford to bring in as many fresh lemons as would be required every week, so we mostly just use a bottle of lemon juice (and buy lemons for special meals), but the majority of meals we eat, one of us wants at least a little lemon juice on at least one thing on the plate. And green beans, for me, are something that ALWAYS gets lemon juice; it's the only way I ever eat them as a side! Didn't know Julia had a green bean recipe to incorporate it. So glad to have found your channel - a couple of weeks ago, I finished binge-watching every cooking video you've put up, so I'm now watching your content in real time. I'm raising my own chickens (as of this year), so after a GenX lifetime of cooking with/eating industry chickens (which are almost a different animal to cook with than pre-WWII breeds) I'm learning how to best cook heritage breeds. I have a small flock of Chanteclers, which is the only recognised breed to ever have been developed in Canada (I became interested in them because of their extreme cold-hardiness).
I love the US vs the UK terminology switches. In Aus and the UK the grill is the broiler. Keep an eye out for differences in metric vs imperial measurements. Metric tablespoons are different to US ones the volume difference is significant.
Jamie another saunter down memory lane for me. After a month of coq au vin (t get it right) this was the second chicken dish I assayed. I got it right the first time and it became a quick staple for me if I needed a dish to please company. wonderful job. you still haven't decifered that grill in the UK means broil but we're getting close to the grand revelation. I love the way you toss things around with abandon. All the best Jim Oaxaca
love watching you cook all these dishes !! FYI, "grillés" is pronounced close to " gree-yay" the é in French is like long A sound in English, close anyway...free French course !!! Keep on cooking Jamie, I'll keep on watching !!!!
Jamie, thanks for tackling this recipe...makes it so much easier for me to make knowing that in the end it will taste divine, and I can't go wrong, LOL!
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As I watched Julia's original French Onion Soup episode on this very website, and she accidentally used vermouth instead of oil and was spilling cognac all over the place, I realized you truly are her disciple.
Twice she grabbed the vermouth 😂
Sweet humour there. 😊
that is incredibly accurate
I snorted tea reading this comment :D spot on!
That was Julia’s super power-she could screw up a recipe royally, but she just kept trucking along and it always turned out just fine. That is how she convinced people to get into the kitchen-she showed her mistakes and her recoveries, and she straight up failed altogether but we all got to see that too. By doing that, she took the kitchen from being a scary place where scientists and arsonists spent their time to a room of gathering and fun, even in failure.
I was actually going "NOOOOOOOOOO..." before you realized that you couldn't flip the pan like that without a disaster. I love this show; it's like watching sports.
I very nearly had a heart attack😂
I literally said it out loud! LOL
NO! NO! NO! 🙈
lol I too was saying out loud, "NO! The butter, Jamie! Don't do it!!" I'm so glad he didn't! Whew!
I did that once while making okonomiyaki, not realizing how much residual oil/fat there was under the pancake. I got a splash shaped burn scar on my forearm that looked really cool and hurt like a mother. 💦
Slapping that plastic cutting board down on a hot cast iron pan, too! I'm afraid this show might be done if he ever gets to the point where there is not at least one "NOOO!" per episode. But this is Jamie we're talking about so we probably have a long ways to go. 😂
I think Julia would have approved of how you handled the chicken spill. She would have laughed, thrown it back on the pan and said "just put it back on the pan." Then add, as she did on a number of shows, "Who's going to know?"
you have to remember this was the early 60s and that little bit of cayenne and the mustard was as hot as it got back then. ♡ The devil made me do it! 😈
I remember when Julia was stuffing the Thanksgiving turkey and the whole bird flipped off the counter onto the floor. She just laughed and put it back on the counter and said "well, there's something for the cat!"
THAT DIDNT HAPPEN
@@shevahauser1780 yes it did hahaha and they kept on going as it was a live show♡ I'm old so I remember I actually watched it.
The "of the devil" refers to the evil little butter splatters that attack your face while cooking. Upon close inspection, they weild very small pitchforks
This mental image is killing me!
Lol, that is funny!
I thought of it as the chicken being "sinful" aka way too delicious for anyone's good.
I so often find myself screaming 'NO NO NO NO' at the screen when watching your videos--it's like watching a slasher movie when the character is running for their life and making poor choices. It's so stressful but I love it. I applaud your bravado and so does my cardiologist.
You should go and watch some earlier shows if you haven't. Between screaming nooo at the screen and shaking your head...
He made poulet au Porto /Port Chicken a couple of years ago for example. He poured straight from the bottle and couldn't get a flame. I watched the more recent coq au vin and there was that beautiful flame, I was life: you go Jamie!
Meat will release from the pan easily when it’s ready to be flipped. U have good pans, trust them.
I'm so glad you don't edit out your f-ups, because that's really how people learn to get good at cooking. I know it sounds weird, but it really does help me to not be afraid to try new recipes or cooking methods. So, thank you!
This has quickly become my favorite cooking show on the internet- Jamie is amazingly authentic as an experimenting home chef and an absolute joy to watch and learn from
Could not possibly agree any more than I do. Watching him makes me feel better about myself when I have my "learning moments"...
...
...and I train people.
Seriously though, Jamie is aces in my book.
man, i totally agree. it's very.... personable. and informative. and like having someone there in the trenches with you. it's really re-ignighted my will to cook. sometimes things feel like too much effort, overwhelming. but then i think of jamie valiantly taking on recipes that... my god. the TIME. the COMMITMENT. then the filming and editing would add loads to that.
but yeah, just picturing him blocking out a whole day to tackle something. it's like... wholesome, and insane, and inspiring.
and the fact that he demos lots of fails just takes the pressure down. i hate that someone makes it look EASY and you have zero idea of what the failures look like and how to fix. THAT is the actual teaching portion. (sometimes feels like they are so obsessed with looking perfect and such that it's more about that image than sharing technique. i like the approach where it's - the perfect way, then the fails that can occur. hell, even just cooking on SS has a whole learning curve and sh*t you gotta know!! it's frustrating to just FAIL and have no concept of where to begin on troubleshooting.)
In Europe, "grille" often means broiler. Which you realized eventually. But that's also why the recipe said partially cooking then covering with the flavor/breadcrumbs, then *returning to the oven*.
Great episode as always!
Not just Europe, I had heard of the term broiler until this channel, grilling was always done in the oven as far as I was concerned. Made for an entertaining episode, thank you for still posting 😂
I’ve only every heard the term ‘broiler’ used by North Americans.
It’s likely because we call the outdoor, gas or charcoal cooking thing a grill.
same in Australia!
I was born in the United States, in the 1960s and my mother would use a broiler to cook meals in the oven and my dad would use the grill to cook meals in the backyard.
I’m addicted to this series 😭😭
The way I held my breath when I thought he was going to flip the hot skillet upside down with the butter in it was unreal. Love these videos.
PURE entertainment. Food Network needs to give you a show. When you were going to flip your chicke onto that cutting board I was yelling, "Nooooo" and I think you heard me. How were you to know 'grill' meant broiler? But you figured it out.... Thanks Jamie. You never fail to delight.
Oh no.... If he left RUclips for some giant conglomerate cable network I, nor millions of others that don't have cable couldn't watch him anymore. :( I think RUclips is wonderful because every creator's success is their own. :)
hard disagree on giving jamie a network show. Just get him some staff to edit for him but keep the style. The Food network, or most networks, ruin the style and substance. I also don't subscribe to any TV packages so i wouldn't be able to watch his content anymore. I do support jamie on patreon though.
I'm a much bigger fan of the patreon/subscriber style of paying for content than paying networks while they also shove annoying advertisements down my throat. Advertising ruins everything it touches.
What's great, is that you take the fear out of trying new recipes for people who are afraid to step out of their comfort zone. So what if you make a mistake here and there, you learn how to recover and end up with a success. Keep doing what you're doing, Jamie. 👍
A life saving tip for your Volume 1 book: you can buy "book glue" for your book binding. Glue up the cover spine, close the book, make sure all of your pages are tucked in evenly then wrap the book with rubber bands and place several heavy books on top of it and wait a few days. Hopefully your book will be sort of close to new. 🤞
Love your videos. As a non-chefy bibliophile I appreciate your use of both cooking and print books in your videos.
the glue makes sense, but he bought a new copy of the thing. with julia, money is apparently no object.
Thank you Jamie! I distinctly remember my mom making this recipe twice in early to mid 1970's Once was for a summer road trip picnic from Boston to Rutland, VT and the other occasion was a fall day trip Boston to picnic in Franconia Notch, NH. My mom loved Julia. We often watched her show on Boston PBS on our only black and white TV. Julia and her recipes have featured heavily in my life and memories. My friends dad was Julia's electrician and he had every Julia book signed to him.
Thanks for letting this old lady ramble about a favorite icon in my life.
Keep on cooking!
oh my god, Jamie, I was watching you about to try to flip the bird over onto a cutting board and grimaCED AND SAID "NO, DON'T DO THAT" and sighed with such relief when you thought twice. Phew. I love watching you fumble your way toward knowledge, but I'm glad you don't take TOO many risks with hot pans and grease.
I too, am newly addicted to this series and everything on this journey of chef-discovery. Jamie, you are a delight to watch evolve in your culinary skills and your editing/music/humor is professional and entertaining.
I wish more cooking channels were real like this one. Mistakes are made all the time in the kitchen yet you can still recover from them and make delicious food.
it still baffles me that you don't have millions of subscribers yet. your personality and editing are top notch :)
This is truly the greatest modern mystery 🤔
Me too. I don't understand the RUclips algorithm.
I agrée. Jamie is wonderful. He should have way more.
Like seemingly a lot of people, I discovered this channel about a month or so ago. Since then I've watched every video-some of them two or three times!-and just finished the coffee souffle video like 30 minutes after this one was posted, so now I'm all caught up! I'm so excited to be along for the ride in real time going forward!
me too 😭 i’m so glad the algorithm introduced me to jamie
I actually gasped when you put the cutting board over the pan with the intention of flipping it. I'm SO glad you changed your mind on that one!
I yelled *NO! NO! NO!* at my screen louder than I’ve yelled at any screen since the first O.J. verdict.
I’ll keep commenting this, but Jamie… you have the British edition of the book!
US broiler is UK grill. And a US grill is a UK barbecue.
I’ve found it handy to have a digital US version of the book handy to cross reference with my hardcover UK edition (same as yours).
As you finally snapped to at the end, “grilled” is another word for broiled; shows up more in older books and recipes. Frankly, both words have slightly different meanings depending on the version of English and its use through history.
In England we call the pan you used a "griddle" or "griddle pan" and what you call the broiler, we call a "grill". Maybe in France they have similar terminology 🤔 It looked delicious!! I think I'll make something like this now 😍😍
I'm from the western US and the terms are mostly interchangeable here. They might have specific definitions but people use them very loosely. Griddle can also be a smooth flat top, like you might make pancakes on, or a ribbed metal surface. A grill is usually a BBQ type surface, so things can fall through, like something you might "flame broil" on.
But yeah, it all depends on context and who you are talking to.
@@CRneu Very interesting! "A smooth flat top, like you'd make pancakes on" is usually referred to as a "hot plate" here. Yes, context is everything! Good to know what language somebody is speaking so one can effectively translate. With English and American English "pants", for instance, are two very different things 😂
Oh mon dieu I LOVE this series ❤there is nothing... I mean NOTHING else like it...Jamie I’m not sure I can live without you and Julia😅
I love that you make mistakes but you you check and temps, improvise and correct until it's perfect. You teach and inspire me to keep going
Discovering anti chef has been one of the best moments of my year
I appreciate that you didn’t delete this footage and do it over.
Holy cow, Jamie is zooming toward 200k subscribers at lightning speed. Happy to see so many enjoying this channel!
This has become one my absolute favorite series to watch on RUclips!
It's amazing how much progress you've made on this show! PS: It's easiest to spatchcock a chicken using heavy kitchen scissors to cut the bone out!
Does anybody else wince every time Jamie bashes the recipe book around? I laughed with you putting the chicken on the stove. When we say "grill" they usually say "broiler" in the US. I never knew what a broiler even was until last year 😂 love your channel, it makes my morning when I see there's a new Anti chef video in my feed. Keep em coming!
That chicken looks sooo good and it was so tender, I noticed you cut it with a butter knife! This is a keeper for sure.
I only know "grill" means "broiler" overseas because of The Great British Baking Show. This entire recipe was supposed to be broiled in a roasting pan, but your confusion was totally valid and entertaining. At least it still turned out! I totally want to try this recipe, it looks amazing.
Jamie's imperfections is all of us! It's a lovely reminder that life isn't perfect and you can still get the results you were after by various methods.
Great Job with the Recipe, though in the future you might want to avoid using a cooling rack in the oven. They'll often have coating that aerosolize and react when heated to oven temps that, at best, may make the food taste bitter and at worse will be actively toxic. That being said, there are models that are oven safe, so just check ahead of time.
Watching Jamie cook makes me relax and think "I could try that!" Thank you for taking the effortless PERFECTIONISM out of it.
Love this show.
Kitchen shears are what you need to spatchcock a bird. Only way I cook a whole chicken or turkey anymore. Smoked, grilled, baked
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Thank God you didn't flip that chicken. I was like NOOOOO!! Hot butter burns! LOL! I have been cooking since college and I still have issues getting all the items ready at roughly the same time. LOVED the parsley flinging! Ha ha.
I love this!! To see someone who’s such a good cook struggle as much as I do is honestly nice because it helps me realize that it’s part of the process
Jamie, I HIGHLY recommend JC’s “salade d’argenson” (she says you can do potatoes or rice for this, and I way prefer the potato option). It’s amazing. I think it’s in vol 1
I am watching with my parents who are in from out of town, we are getting ready to trick or treat and its perfect as we are killing time. My Dad already is a fan! My Mom loves that its Julia who my Mom always had a hard time following.
I appreciate your transparency.
I love how you kinda-sorta know what you're doing most of the time, but not all of the time. I kinda-sorta know what I'm doing most of the time but not all of the time.
One of the best lessons was to clean as soon as you’re done with Mis en place. Then clean again when all prep work is done. Clean again when meat is resting. Clean not that much when you’re done eating.
Jamie, you never fail to bring back a great memory for me. Particularly yummy green beans were "Minnie Lee's Green Beans," which we had all the time at a smokehouse called the Meteor, in Key West (Florida). The beans were a foot long and they were smoky, smoldering-hot and richly lacquered with deep caramelization, sweet soy sauce, dark sesame oil and all things mahogany brown. So. Freaking. Savory. The vegetal equivalent of a cigar dipped in cognac. Which may have also been splashed into the pan. We weren't privy to the recipe (no one was) but I detected a little tamarind in there as well. I never thought I'd miss a dish of green beans but I could eat an entire plate of them as a main dish with a side of buttery spoonbread and some giant sweet potato steak fries. The pulled pork (if you had room for it) was the best in South Florida (IMO). The beans squeaked loudly between your teeth when you bit into them -- good fun for a bunch of hung over thirty-year-old children.💚
Jamie, I absolutely love your videos! I grew up watching Julia Child and I'm so glad your making her wonderful recipes.
I love doing my green beans that way, tossed with lemon juice/zest and garlic.....SO GOOD!
oml, when i saw him put the cutting board over the chicken to flip it, i said "dont do that!" out loud. so much panic!
My day isn't complete without catching a Jamie video!
I think we are all glad you didn’t flip the bird (so to speak!) I was actually yelling at you, “No! Too much butter & chicken fat!” Phew 🫠
Great recipe as always Jamie! The problem with the recipe and the 'grilling' is that Americans use the word 'broil' to mean grilling something under a grill. The rest of the world uses the word grilling to mean grilling under a grill element.
Every single time I see that book two thoughts go through my head.
1. that is such a well-loved/used cookbook and I love it
2. I really want to rebind that and make it look better and more functional again
The dilemma lol
Jamie - I absolutely loved this. When I think back to your early episodes, there were times I would cringe when you started to do something that I did't expect to come out well. When it didn''t, you almost always found a way to rectify it. That's the lesson Julia taught me 50 years ago and it's so lovely to watch you go through the process now. You did a great job of correcting potential disaster today just in the nick of time. Of course, the lesson Julia taught us about dropping a chicken on the floor is "Your guests will never know!" I do have one suggestion about this grilled chicken episode: The easiest way to spatchcock a chicken is with a good sturdy pair of poultry shears. Mine came from Chicago Cutlery about 30 years ago, and are still going strong.Just go down both sides of the backbone and you're done. It's also a good idea to remove the breastbone and its attached cartilage so the chicken lays flatter. Good job on clipping out the rib bones as well! Now, I've never made this dish before and it looks delicious. I'm doing it tomorrow! Thanks for everything!
MichaelCDC
Kitchen shears are easier to remove the back bone, also, if you put the beans in ice water after blanching, they will keep their color. ♥
Chicken bones are easy to cut through, so I think a big heavy knife is easier. Just don't use a good knife that you care about, use the crappy knife that you bought at a yard sale or something. Soft stainless steel is actually beneficial in this case since it's unlikely to chip, so the standard 440C is perfect.
I love your cooking confidence vs when you started your Jaimie And Julia series.
You are much closer to being a professional than I will ever be.
Absolute chef-chad.
You putting the bird back in the oven because it wasn’t fully cooked to temp, makes me think of watching her on the old B&W episodes. She was cross contaminating everything in her kitchen. Lol
Excellent meal, sir. I shall have to try that myself. I don’t think you needed the rack on your grill pan. I think JC was referring to the old time 2 piece broiler pan that usually came with new ovens 🤷♀️
I've never felt more stress watching a cooking video. Haha. Nicely done, dude.
I am so glad i found your channel bc I laugh so hard every single episode.
I dearly love this series! My late brother & I made this recipe in the early 1980’s. We left out the cayenne pepper as neither one of us could handle spicy foods. As I remember we used a whole grain Dijon mustard. It was fantastic!
Sadly, Jamie, you really do need to cook this dish under the broiler element. Sorry.
He did, but his gas oven's broiler element is a salamander cuz it isn't electric. If he'd finished it with that rather than the bottom flame it would have burned. It was already close to that lol
Probably why he had to cook it longer in the oven at the end. c'est la vie
7:20 i love and appreciate the little edits like this you do!
I feel like I'm learning so much from this show -- and I love how Julia combines mustard and bread (thinking back to the ep with the Beef rolled and stuffed with the mustard bread fried thingie)... I'm gonna try this one.
The thing about heat and protein is, the meat will release from the pan when it's ready to do so. Normally when the meat is nicely sealed. So just leave it. Check occasionally if it is ready to release.
Watching this episode was wonderful. Thank you Jamie, you've made my night.
Watching you assess your next steps whilst looking at a breaded par-cooked chicken on a cooling rack over a pan whilst trying to make broiled chicken absolutely made my morning a lot brighter. I'm glad it still came out as a tasty meal.
The world is loving you Jamie..
Devil chicken for Halloween🎃🕷🧙♀️🦇
Love your editing 🥰
i’m not diagnosing you with adhd, but as someone with adhd, i see myself in the constantly forgetting what you’re doing and having to repeat it over and over until you remember 😂
Thanks!
the chaotic nature of this show is just *chef's kiss*
I Was audibly saying nononono when you were thinking about flipping the pan
I love that you cook the way I do. Not reading the recipe beforehand always leads to shenanigans.
Jamie, you da man! I thought I was the only one that followed recipes that closely. For whatever reason, this episode gave me a couple of really good ideas of putting together my own sunday chicken dinner. Thanks man.
just recently found you through the algorhythm. how do you only have 190k subs? been binging your videos and what you do is sooo goood. i hope others find you too!
I love spatchcocking a small fryer. Similar to what you did, I sear it on the outside first, though I use a cast iron skillet (it's naturally non-stick, making it easy to flip the bird...you know what I mean) and then I throw the whole thing in the oven to roast it to completion. I sometimes make a lemon sauce to go with it, a la Lucinda Sala Quinn's Flat Roast Chicken.
Bro where have you been all my life? Just found your channel and these videos are great. I really dig your choice of music too, it’s not generic and annoying like so many others. Looks like you have some nice cooking chops too, probably better than mine. I’m inspired to try some of these recipes myself now.
i used to like watching Seinfeld because it guaranteed at least one hearty-out-loud laugh. ANTI CHEF is the new Seinfeld for me. Thank-you!
Hey great job man. One tip i can share is you can take it out at 160, because after it comes out itll slowly reach 165 after ~10 minutes.
Yessss! I always do! That’s my mistake not making it clear in the vid 👊🏻
Nice one Jamie, will be having a crack at that this weekend 👍
OMG!! You're my new favorite channel!!! I'm dying laughing because these are all things I've thought and done and laughed at myself about. LOVE IT!!!!!
Just caught your show cooking in the bush in Africa. I was saying Oy Vey! at all the flies. Made me shiver!
Hello fellow Canadian… have binged watched all of your shows….now up to date,…super entertaining! Cheers!
If you want a slightly easier way to spatchcock a bird with small bones (like chicken or quail) I highly recommend a very sharp pair of kitchen shears! It takes away a lot of the danger of using a knife, since the blade can slip or snap and cause injury. I love to see your humor with cooking, and your improvised solutions. Thank you for sharing your learning and joy with the world! ❤
Hey Julien! I started watching your cooking videos and became inspired to cook more myself. Cooking is such an interesting skill to learn and it always makes me feel good, even if I make mistakes sometimes. Anyway, keep doing what your doing and thank you for being my inspiration :)
Lemon juice is an every-day condiment at my house. We can't afford to bring in as many fresh lemons as would be required every week, so we mostly just use a bottle of lemon juice (and buy lemons for special meals), but the majority of meals we eat, one of us wants at least a little lemon juice on at least one thing on the plate. And green beans, for me, are something that ALWAYS gets lemon juice; it's the only way I ever eat them as a side! Didn't know Julia had a green bean recipe to incorporate it.
So glad to have found your channel - a couple of weeks ago, I finished binge-watching every cooking video you've put up, so I'm now watching your content in real time.
I'm raising my own chickens (as of this year), so after a GenX lifetime of cooking with/eating industry chickens (which are almost a different animal to cook with than pre-WWII breeds) I'm learning how to best cook heritage breeds. I have a small flock of Chanteclers, which is the only recognised breed to ever have been developed in Canada (I became interested in them because of their extreme cold-hardiness).
Nice save of the chicken not falling on the floor!
You are a Hoot! Always entertaining!
I love the US vs the UK terminology switches. In Aus and the UK the grill is the broiler.
Keep an eye out for differences in metric vs imperial measurements. Metric tablespoons are different to US ones the volume difference is significant.
COOKING AROUND THE WORLD - when you get to Cameroon please make Koki corn, Ndole and suya!
Please 🙏🏽
Us Englishmen would have never fell for the grill confusion
So much fun fella good work loving it
Jamie another saunter down memory lane for me. After a month of coq au vin (t get it right) this was the second chicken dish I assayed. I got it right the first time and it became a quick staple for me if I needed a dish to please company. wonderful job. you still haven't decifered that grill in the UK means broil but we're getting close to the grand revelation. I love the way you toss things around with abandon. All the best Jim Oaxaca
I like the longer videos. You are so fun to watch!
love watching you cook all these dishes !! FYI, "grillés" is pronounced close to " gree-yay" the é in French is like long A sound in English, close anyway...free French course !!! Keep on cooking Jamie, I'll keep on watching !!!!
I needed that! Looks scrumptious.
yaaaayy another julia recipe! 💛
You remind me a bit of myself when I was learning to cook more adventurously. You are, however, much much braver than I was.
Very entertaining! Great approach/personality 👍
Kitchen scissors are a spatchcocked chickens best friend
YES! Kitchen scissors are great here (and so many other kitchen jobs)
one of my favourite channels
Jamie, thanks for tackling this recipe...makes it so much easier for me to make knowing that in the end it will taste divine, and I can't go wrong, LOL!