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
julia childs presents, the chicken sisters! ms. boiler, ms. fryer, ms. roast, ms. stewer, old mother hen, but we re spotlighting this roaster of the year. i am with this burning desire let me stand next to your fire hey, yeah, let me stand next to your fire listen here, baby get right into that skin, get that lovely flavor that helps it brown nicely. french food is just wonderful. i haven t been turned on by anything until i really got into french food. let me stand next to your fire let me stand next to your fire yeah, let me stand, baby you can roast it the old fashion way, in the oven, or you can roast it on the spit. i found that if people are interested in food, if not, i m not very interested in them. seem to lack something in the way of personality. i want to turn this chicken to brown so whenever you think of roast chicken you think of it this way. yeah, that s what i m talking about now dig this just love that food. i could eat
How much longer are we going to see you doing television? well, till i drop, probably. we re going to start out with a bone stuffed roasted turkey. here you are but now julia redefined age by example. when she was 87, she launched a 22-part series with jacques pepin. happy cooking. bon appetit. in classic julia fashion, she had a detente with pbs, she did a few series with them. this is a really good dessert. she was 91 when we were working together on her memoir. she did not recognize her advancing age. she would be resistant to it. she would not admit to it. she would not lie down to it.
Light, usually in the basement. julia said cooking should not be relegated to a back corner. if today young generations have this love for food and instagram and twitter, without a doubt, julia planted that seed that now we re seeing the fruits of it. in this stew, we don t want sliced mushrooms. we want quartered mushrooms. we just cut them like that. we re going to saute them. it always takes a little while. you just have to be patient and wait. one of the first programs that we ever did was the single take of boeuf bourguignon. and our sauted mushrooms. she starts with the raw meat, and she finishes with this lovely stew.
Professional? in france, cooking was a word of man. [ speaking foreign language ] in my youth, i always heard a woman cannot be a chef because in kitchens, pans and pots are heavy and it s too heavy for her. it s fascinating to see how much there was to learn. the more i be the into it, the more i loved it, and the more i appreciated it as a true art form that you could spend your life over. we french love