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
because it makes all the difference in the taste, that care. that s what gives it that lovely french taste. she really taught what was the essentials of the dish. you re going to get a much smoother and nicer tasting sauce. if you felt it didn t have enough garlic, you can put some in now. and you must remember to taste as you re cooking. does it need more salt? we need more sugar. is it getting too sticky? that s very good. here is a great big old bad artichoke and some people are terribly afraid of it. at that point people weren t very advench s. the general public had never eaten a fresh artichoke or fresh asparagus until we began showing them.