The French Chef with Julia Child Season 1 Episode 3 The French Chef: Casserole Roast Chicken

The French Chef with Julia Child is a cooking show that was first aired in 1963. The show ran for several years and is still regarded as a classic in the world of cooking shows. In season 1 episode 3, titled "The French Chef: Casserole Roast Chicken," Julia Child teaches viewers how to prepare a delicious chicken dish using a casserole.

The episode begins with Julia Child explaining the benefits of using a casserole for cooking chicken. She explains that a casserole is excellent for slow-cooking meats, ensuring that the meat is fully cooked but still tender and juicy.

Next, she introduces the ingredients needed for the dish, which include a whole chicken, bacon, mushrooms, onions, carrots, garlic, red wine, chicken broth, and seasonings. She advises viewers to use a fresh whole chicken for better flavor and texture but notes a frozen chicken will also work.

Julia Child then proceeds to prepare the chicken by trussing it, which involves tying its legs together using kitchen twine. She explains that trussing helps the chicken cook more evenly and stay juicy. Next, she seasons the chicken with salt and pepper, both inside and out, before placing it in the casserole.

The next step is to add the bacon, which Julia Child explains will add flavor and keep the chicken moist. She also adds mushrooms, onions, and garlic, which will infuse the dish with more aromatics. Lastly, she adds carrots and herbs, such as thyme and parsley, before pouring in the red wine and chicken broth.

Once all the ingredients are added to the casserole, Julia Child shows viewers how to seal the dish by placing a sheet of parchment paper over the chicken and then covering it with the lid. She explains that sealing the casserole is an important step because it ensures that all the liquids and flavors remain inside while the chicken cooks.

The final step is to put the casserole in the oven and let it cook for approximately two hours, or until the chicken is fully cooked. Julia Child advises viewers to check on the chicken frequently and add more liquid if necessary.

As the chicken cooks, Julia Child takes a few moments to talk about the history of casseroles in French cuisine. She explains that casseroles have been used in French cooking for centuries and are often associated with rustic, hearty meals.

Finally, the moment of truth arrives as Julia Child takes the casserole out of the oven and removes the lid. The chicken is beautifully browned and tender, and the aromas are irresistible. She serves the chicken alongside the vegetables and juices in the casserole, explaining that this is the best way to enjoy the dish.

In conclusion, "The French Chef: Casserole Roast Chicken" is an excellent episode for anyone looking to learn how to cook a classic French dish. Julia Child's step-by-step instructions are easy to follow, and her tips and tricks make the process even more enjoyable. By the end of the episode, viewers will have a delicious, flavorful meal that is sure to impress.