Ep 2. The French Chef: Four In Hand Chicken

In this episode of The French Chef with Julia Child, entitled Four In Hand Chicken, Julia demonstrates how to make a delicious and impressive chicken dinner using a unique tying technique to keep the bird evenly cooked. With her signature charm and humor, Julia explains each step in detail, from spatchcocking the chicken to seasoning it with herbs and butter, to trussing it using four strings.

As the chicken roasts in the oven, Julia also prepares a classic French accompaniment known as pommes Anna, which consists of thinly sliced potatoes layered with butter and baked to perfection.

Throughout the episode, Julia shares helpful tips and tricks for cooking chicken, such as how to determine when it's done and how to carve it properly. She also offers suggestions for variations on the recipe, such as using different herbs or spices to flavor the chicken.

In addition to the main course, Julia also demonstrates how to make a simple but elegant dessert: baked apples. Using just a few ingredients, including brown sugar, cinnamon, and butter, she transforms ordinary apples into a flavorful and comforting dessert.

Overall, this episode of The French Chef with Julia Child is a masterclass in classic French cooking, showcasing the techniques and ingredients that made Julia a beloved icon of the culinary world. Whether you're a seasoned chef or a beginner in the kitchen, you're sure to learn something new and delicious from this episode.