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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. ....
So thick, in that case you thin it out with a little lemon juice. i had the young producer lucy lockwood, she said you want to come in with a bang and you don t want to go out with a liver. what s missing in this picture? the goose. and here it is all juicy and ready to eat. look at this magnificent head. it was often just one dish. they had to have food in different stages ready, the raw fish, the partially cooked fish, the fully cooked fish. there, now that s ready to eat. we used a heavy nasty mic, in fact it even had a little charge to it. occasionally she would get a little shock. every time i touched the stove the microphone would go if paul wasn t busy he d be ....
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