The French Chef Season 1, Ep. 3 “Casserole Roast Chicken”

Trussing

There is no way I could describe this. Go find a video on youtube.

Easier Carving

To make carving easier, remove the wishbone before cooking the chicken.

Using Bacon

In a French recipe, unless it explicitly calls for “smoked bacon,” you have to blanch the bacon first in a pan of simmering water for 10 minutes before using.

Heat the dish

Casserole dishes must be heated up before putting in the oven inorder to get accurate cooking time.

Re: Browning the chicken

“This is an illustration of you have to wait and let the fat get hot. You can’t rush it b/c you can’t brown anything in fat that isn’t hot. It just steams and nothing happens.”

Lessons from Julia is a weekly series where I post what I am learning from watching episodes of The French Chef with Julia Child starting at season 1, episode 1.

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