julia child presents, the chicken sisters. ms. broiler, ms. fryer, ms. roaster. ms. capenette and old madam hen. but we re spotlighting ms. roaster of the year. manage to get in between the vertebrae. all right now dig this baby good and tight. slices right down i have only one and burning desire let me stand next to your fire it should have a butter massage. gets right into that skin and gives it a lovely flavor, and it helps it brown nicely. french food is just wonderful. i hadn t been turned on by anything until i got into french food let me stand next to your fire you can poach it or you can roast it the old-fashioned way in the oven. or you can roast it on the spit. i find that if people aren t interest in the food i m not interest in the them. they seem to lack something in the way of personality. yeah, get on with it, baby i m going to turn this chicken around, so whenever you think of roast chicken, you think of it this way. that
the last 200, 300 years, french codified the technical skills and the fundamentals of cuisine. it s like an architecture or in music you have to know your fen fundamentals and you can play with it. a lot of it is hand work. perfect dicing of things. all that takes practice. it really requires every aspect of your psyche and imagination and creativity. nothing was too much trouble if you were going to produce a beautiful result. i would go to the cordon bleu at 7:00 in the morning and finished around 11, and then i would rush home and prepare a fancy lunch for my husband paul.