In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!
I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.
I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥
If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.
Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.
Hi Jamie, I love these cage matches! Thank you for making them for us! I think this is the first time I’ve heard you say you love cooking! Creepy Martha Elf was hilarious! 😂😂😂
My guess is that Jaques Pepin has a different, more traditional recipe in another one of his cookbooks. That recipe really seemed like an attempt at an easier, weeknight version. But when i make coq au vin, I expect it to take some time. That's how you get an amazing sauce!
How lovely to have seen your earlier videos, and to be here now, watching you create 3 beautiful coq au vin and expressing your love for cooking. Bravo Jamie!
My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens," as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.
I know...why the creepy music to go along with it? But, weirdly, I liked it. Added some intrigue for no reason. At least no reason that I know. Maybe I missed an episode that explained it? But yeah, it was creepy.
Yes!! I've been waiting for this one! I've made a combination of Julia's and my dad's recipe for years. He was a French trained chef and he jokingly called it "Kokkovang" because that's what it sounds like in Danish.😅 Either way, you can't go wrong with chicken, wine and bacon.
Jamie I love you so I'm gonna let you in on this: they have frozen, peeled pearl onions in the grocery store. They're awesome for coq au vin but also pot pies, FYI. Save yourself some hassle.
This is awesome. I don’t cook at all…. But perhaps I’ll make Julia’s recipe for Christmas. It looks fool proof!?!?? Very entertaining.!!!! Thank you!!!💕🫶🏼💕
Jacques version looked very unlike him. I feel like he might have made that during the fat is the enemy phase in the 80s/90s. He likes simple but that recipe didn’t make a whole lot of sense coming from someone who’s watched him cook forever. The removal of skin, omission of bacon, not using butter. All stems from that terrible culinary time period 😂
Hmm. I have never really liked Julia's versions of coq au vin or Boeuf Bourguignon, so there's that. But she has sort of defined how those dishes should taste for an American public, so it's no surprised that even though you are Canadian, this is what works for you. That said, my favorite coq au vin is the Mme Maigret's coq au vin from the Larousse Gastronomique, and I've been making that for more than 30 years, but recently I realized I completely misunderstood the instructions for all those years. It wasn't bad before, but now it is on a whole other level, and I feel that is what you are doing with the Pepin recipe, because I think he is working with the same method. It's night here, and I might return to explain more, but now you are so famous, you might be able to invite Pepin to explain. All that said, I am a huge fan of your channel. Keep on the great work!
Her version is almost exactly the same as the country-style coq au vin recipe also found in the Gastronomique, except that one uses a real cock and thickens the sauce with chicken blood, something I'd like to try. I'd also like to see a recipe using a capon, which I imagine would be the ultimate in terms of flavor.
@@calvinsbnb76 I know, I just don't enjoy it. And also there is a huge difference between using a traditional old hen or rooster and a modern chicken, Once I had the opportunity to cook a coq au vin with the real old thing, and it was educational.
Small thing but it's just so nice to see you cooking without gloves. I feel like a lot of youtibe cooks cook with gloves like it's some dirty thing to touch the food thats going to go in your mouth, so it's nice to see that you treat cooking as a normal thing that it's ok to get your hands a little dirty in
Pepin's dish not having any sauce caught me off-guard...now I'm thinking maybe they missed writing something or wrote it wrong? tony's dish is my personal favourite, but I must say that I don't cook the chicken whole, also I never made Julia's recipe so maybe that will change my perspective 😁 that being said, another great video from you Jamie!
I was always confused about the boiling of the bacon myself. I guess it's just to remove some of the salt and the strong smoke flavor, because if you're merely rendering it, sautéing would be the way to go, I would think. A similar addition would be fresh pork belly. Feel free to give your thoughts.😊
Loved this! I’m looking through recipes as we are making bougie appetizers for our Christmas Eve celebration. This was great to watch while I looked through cookbooks.
Could have made a cartouche with the baking parchment, take the paper, folding in half then half again, continue to fold on itself making smaller and smaller wedge shape, then you can put the point in the middle of the pan, trim the paper to the radius of the pan, unfold and you have a circle to cover or line the pan!
Yes - that is what Anthony meant. He did not intend you to use parchment on top of the pot, he meant to make a cartouche and sit it right on top of the liquid.
Remember when "GHOST JULIA" made her appearance a long time ago, and it was GREAT?!🤔❤🤣 Would have been FUN to see that again along with a "GHOST TONY" this time.😁🥰
@mygirldarby I thought about that, I really did. But to me, I thought enough time has passed. Which leads me to wonder, because I know not everyone's time-frame is the same: WHEN is the right time?💖
Another great cage match Jamie. Jaques recipe seems odd. I’m guessing he has a proper full recipe some where. For Bourdain’s recipe I wonder did he mean to leave the lid on when cooking the chicken ? It would have helped to give a more tender chicken.
I am going to have nightmares of Martha Stewart overlooking at my shoulder for a week now 😂I love your cage matches Jamie! Bring us more of Anthony bourdain please!
I think you could take some of the best parts from each recipe and make an uber recipe. Deboning the chicken like Pepin, adding the butter to the sauce at the end like Bourdain's maybe more wine, like Bourdain's, but otherwise, like Julia's.
The reason Julia has you simmer bacon before using as lardons is to get the smoke flavor out of them. She says that in Mastering the Art of French Cooking.
If I may give a bit of advice. harsh cooking with wine, such as this, I found that cheap aged wines do a better job then expensive ones. Expensive wines are made to taste directly, not to burn through chicken. on an unrelated note, I saw in another video having problems with piping bags. Here a hint. always do a small hole to test how the mixture spread if you're not certain how
Usually recipes just call for one or two, for a little flavor and by putting in an extra bay leaf he's making it stronger. He's saying "I'm not driving tonight" implying he's going to be intoxicated from the extra flavor, like one would be intoxicated by alcohol.
The only thing I can imagine is maybe you've never heard the saying, "What the heck... I'm not driving" when a person who is drinking alcohol is offered another alcoholic drink?
Julia's Coq au vin is what it is supposed to be. the other two were like variations on theme -- different from the original, but maybe not as good. I also usually use cipollini onions instead of pearl ... but that's just me
Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1224-antichef
Love your content! Thanks For this ❤❤❤
In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!
😞 💔 🕊
I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.
Having Martha Stewart overlooking the cage match was hilarious. Love the way you add mood music and sound effects. Brilliant creative film making.
I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥
As it should be.
you were raised riiiiiight.
If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.
For sure: that and cooking a French style omelet. Oh....!
Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.
Would LOVE to see you do a HYBRID version of all 3...meaning taking all of the elements that you liked and creating something MAGICAL !
Excellent idea!!
Awesome idea!
Hi Jamie,
I love these cage matches! Thank you for making them for us!
I think this is the first time I’ve heard you say you love cooking!
Creepy Martha Elf was hilarious! 😂😂😂
3:28 I like this confidence. He has come so far.
---
4:20 Oh...
Exactly why we watch
LMAOO
My guess is that Jaques Pepin has a different, more traditional recipe in another one of his cookbooks. That recipe really seemed like an attempt at an easier, weeknight version. But when i make coq au vin, I expect it to take some time. That's how you get an amazing sauce!
That was my take. It seemed like a pretty easy recipe. So a quick/cheats version.
I love Sundays with Jamie and who doesn’t like coq au vin? Delish 😋
I love cage fights! Great way to compare little differences in techniques ❤
💛💛 Jamie's commercials are better than manufacturers' - thank you, Jamie!
I love the Martha on the shelf!! ❤
I’m afraid of Martha on the shelf.
How lovely to have seen your earlier videos, and to be here now, watching you create 3 beautiful coq au vin and expressing your love for cooking. Bravo Jamie!
My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens," as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.
LOVE YOUR CONTENT! YOU ALWAYS MAKE MY DAY
Par boiling the bacon is to remove the smokey flavor that American bacon has.
Can't wait to see how these turn out, especially Bourdain's version!
That Martha Stewart doll is going to give me nightmares now.
I know...why the creepy music to go along with it? But, weirdly, I liked it. Added some intrigue for no reason. At least no reason that I know. Maybe I missed an episode that explained it? But yeah, it was creepy.
I really thought Martha was going straight into the Coq au Vin at one point 😂😂😂
I knew Julia would win this. I would just use bone-in skin on thighs though. No loose, small bones or overcooked white meat.
Early squad where you at? 🙌🏻
🙌🏼
If only there were an emoji of bay leaves, this episode would get 3 leaves!
If he ever gets a membership status there could be a custom emoji for it
The weirdest thing you've ever had to do? Jamie. I've watched you peel a tongue. Twice.
Martha remembers, Jamie. Martha always remembers.
Great video! They all looked incredible. Love the Martha on the Hearth-a.
Do you have a "2 bay leaves, im not driving" t-shirt yet?
I would buy that t-shirt or on a hoodie!❤❤❤
Yes!! I've been waiting for this one! I've made a combination of Julia's and my dad's recipe for years. He was a French trained chef and he jokingly called it "Kokkovang" because that's what it sounds like in Danish.😅 Either way, you can't go wrong with chicken, wine and bacon.
Jamie I love you so I'm gonna let you in on this: they have frozen, peeled pearl onions in the grocery store. They're awesome for coq au vin but also pot pies, FYI. Save yourself some hassle.
Posted an hour ago and ALREADY more than 90 comments. Can't wait to watch this cook!
Thank you for yet another great video! I'm always excited when you put out your latest work, and it brightens my day! Loves from Canada!!
This is awesome. I don’t cook at all…. But perhaps I’ll make Julia’s recipe for Christmas. It looks fool proof!?!?? Very entertaining.!!!! Thank you!!!💕🫶🏼💕
Your videos are always so entertaining and informative! Thank you for this! 🍒🧡
Jamie, Ina Garten uses frozen pearl onions in her Coq au Vin. She says the taste isn’t that different and the saved time is definitely worth it.
Jacques version looked very unlike him. I feel like he might have made that during the fat is the enemy phase in the 80s/90s. He likes simple but that recipe didn’t make a whole lot of sense coming from someone who’s watched him cook forever.
The removal of skin, omission of bacon, not using butter. All stems from that terrible culinary time period 😂
Very much from the fat free era of cooking that resulted in fat asses in the people who are that way.
Another great video!
Off to a good start, Jameson-san. @0:50 "FUN FACT: ROOSTER IS A CHICKEN." I fell out my damned gaming chair laughing. You too much fun. Don't stop.
Well done sir. You have inspired me to make this dish.
Hmm. I have never really liked Julia's versions of coq au vin or Boeuf Bourguignon, so there's that. But she has sort of defined how those dishes should taste for an American public, so it's no surprised that even though you are Canadian, this is what works for you.
That said, my favorite coq au vin is the Mme Maigret's coq au vin from the Larousse Gastronomique, and I've been making that for more than 30 years, but recently I realized I completely misunderstood the instructions for all those years. It wasn't bad before, but now it is on a whole other level, and I feel that is what you are doing with the Pepin recipe, because I think he is working with the same method. It's night here, and I might return to explain more, but now you are so famous, you might be able to invite Pepin to explain.
All that said, I am a huge fan of your channel. Keep on the great work!
Her version is almost exactly the same as the country-style coq au vin recipe also found in the Gastronomique, except that one uses a real cock and thickens the sauce with chicken blood, something I'd like to try. I'd also like to see a recipe using a capon, which I imagine would be the ultimate in terms of flavor.
@@calvinsbnb76 I know, I just don't enjoy it. And also there is a huge difference between using a traditional old hen or rooster and a modern chicken, Once I had the opportunity to cook a coq au vin with the real old thing, and it was educational.
Martha on the Mantle is not nearly as chill as Snoop on the Stoop! 😂
Small thing but it's just so nice to see you cooking without gloves. I feel like a lot of youtibe cooks cook with gloves like it's some dirty thing to touch the food thats going to go in your mouth, so it's nice to see that you treat cooking as a normal thing that it's ok to get your hands a little dirty in
3 bay leaves might be pushing it, Jamie
3 different wines 3 different tastes, normal.
Thank you for a Great episode
Pepin's dish not having any sauce caught me off-guard...now I'm thinking maybe they missed writing something or wrote it wrong? tony's dish is my personal favourite, but I must say that I don't cook the chicken whole, also I never made Julia's recipe so maybe that will change my perspective 😁 that being said, another great video from you Jamie!
Our friend Julia’s ghost hasn’t visited in a while
Love you and this episode!
I was always confused about the boiling of the bacon myself. I guess it's just to remove some of the salt and the strong smoke flavor, because if you're merely rendering it, sautéing would be the way to go, I would think. A similar addition would be fresh pork belly. Feel free to give your thoughts.😊
Loved this! I’m looking through recipes as we are making bougie appetizers for our Christmas Eve celebration. This was great to watch while I looked through cookbooks.
Great video!!❤️❤️❤️
Love this !! You did great , Jamie !! Thank you ! I have to say Julia ❤️🙏🏼
The Martha Stewart doll and music - LOLOLOL
The croutons are a take on traditional fleurons. Historically it would be puff pastry in parsley.
BRB off to explain to my husband why he has to make coq au vin not roasted chicken.
I love Coq au Vin, it's one of my favorite French dishes.
Julia's chicken falling-off-the-bone Coq au vin, made me drool! Going to make her recipe very soon for the holiday season!
Thank you Jaime!
Digging the new cut. Good choice, Jamie!
i never thought i’d want to make this but julia’s looked amazing, i gotta try!
My spouse, a 32 year-old woman is terrified of your Martha Elf.
63 year old man here. That doll is very unnerving 🫣
I think the bones and skin are important to coq au vin.
Love a cage match day😁😁😁
We are indeed dazzled by your brilliance sir!
Awesome, comparative cooking techniques
You should have put the lid on! Stewing is with the lid on...
He did put the lid on.
Great match as always! Bravo 👍👍👍👍👍
You always make me smile ❤❤❤❤
Could have made a cartouche with the baking parchment, take the paper, folding in half then half again, continue to fold on itself making smaller and smaller wedge shape, then you can put the point in the middle of the pan, trim the paper to the radius of the pan, unfold and you have a circle to cover or line the pan!
Yes - that is what Anthony meant. He did not intend you to use parchment on top of the pot, he meant to make a cartouche and sit it right on top of the liquid.
Jaque, started to make things faster and healthier for feasibility for the masses. I’m sure his “full” version is in point
The rare triple bay leaf! 😯 You love to see it..
Got a feeling Martha is going to get her revenge 😂
I’m not surprised by who won but I can say that I was definitely surprised by Anthony Bourdain’s performance. “Wildcard” indeed!
Remember when "GHOST JULIA" made her appearance a long time ago, and it was GREAT?!🤔❤🤣
Would have been FUN to see that again along with a "GHOST TONY" this time.😁🥰
I think it is too soon for an anthony bourdain ghost. It would be insensitive.
@mygirldarby I thought about that, I really did. But to me, I thought enough time has passed. Which leads me to wonder, because I know not everyone's time-frame is the same: WHEN is the right time?💖
That whole Anthony down the River on a boat is so Humphrey Bogart on/in the African Queen! ☺️
Wondered how long that rogue bacon bit would hang out. 🙂
Another great cage match Jamie. Jaques recipe seems odd. I’m guessing he has a proper full recipe some where. For Bourdain’s recipe I wonder did he mean to leave the lid on when cooking the chicken ? It would have helped to give a more tender chicken.
Neither Tony or Jacques had stock in their recipe. Might have made a difference.
I think the parboiling of the bacon is supposed to remove the smoke flavor in the bacon which is not present in lardon?
I am going to have nightmares of Martha Stewart overlooking at my shoulder for a week now 😂I love your cage matches Jamie! Bring us more of Anthony bourdain please!
I think you could take some of the best parts from each recipe and make an uber recipe. Deboning the chicken like Pepin, adding the butter to the sauce at the end like Bourdain's maybe more wine, like Bourdain's, but otherwise, like Julia's.
If one learns only two recipes of Julia Child's - coq au vin and boeuf bourguignon. Supreme.
Julia mentions in the episode where she makes this that she par boils the bacon because otherwise the smoke flavor would overwhelm the dish.
The Martha elf 😂😂😂
The reason Julia has you simmer bacon before using as lardons is to get the smoke flavor out of them. She says that in Mastering the Art of French Cooking.
Damn dude, great video 🥹
I now know what I'm having for dinner next weekend.
That wss brilliant! 👏👏👏
If I may give a bit of advice. harsh cooking with wine, such as this, I found that cheap aged wines do a better job then expensive ones. Expensive wines are made to taste directly, not to burn through chicken. on an unrelated note, I saw in another video having problems with piping bags. Here a hint. always do a small hole to test how the mixture spread if you're not certain how
I think about the inbetweeners every time I hear coq au vin. what a show!
After all this time - I still don't know what the joke is about bay leaves. "I'm not driving tonight"
😂😂😂😂😂
Usually recipes just call for one or two, for a little flavor and by putting in an extra bay leaf he's making it stronger. He's saying "I'm not driving tonight" implying he's going to be intoxicated from the extra flavor, like one would be intoxicated by alcohol.
The only thing I can imagine is maybe you've never heard the saying, "What the heck... I'm not driving" when a person who is drinking alcohol is offered another alcoholic drink?
23:16 *TWEET* 10 yard penalty for gratuitous "moist"
"Play the chiropractor" took me out😭
I love the cage matches. Isn't Julia's recipe for Coq au Vin the exact recipe for her Beef Bourguignon just with chicken??
I was wondering the same thing.
OMG 😳 that Martha Stewart elf is gonna gimme nightmares tonight
I have a small heart-shaped cookie cutter. Perfect for making croutons.
I need to know where you got the Martha Stewart elf because I want one
I'm over here high as well...oh you were talking to the camera.still looking good AF Jamie
Julia's Coq au vin is what it is supposed to be. the other two were like variations on theme -- different from the original, but maybe not as good.
I also usually use cipollini onions instead of pearl ... but that's just me
Julia’s just great.
Love these comparison segment as a non-meat eater would love to see one!