Julia Child’s Broiled Chicken recipe and cookbook give-away!
Julia Child’s cookbook, Mastering the Art of French Cooking, can be very intimidating even for the servantless American cook. I found this out when I flipped through all 684 pages while standing in Barnes and Noble. Silly me figured that if Julie Powell could complete the whole book then surely I could make a few recipes!
Meryl Streep as Julia Child in Julie & Julia by Sony Pictures in theaters now.
If you have read Julie Powell’s blog, The Julie/Julia Project, you know that she swears quite a lot as she plows through the project. I must admit that as I looked for even one recipe I felt that I could try I wanted to do the same. I had to put the book down for five days before I could even come back to it. I am a picture book girl when it comes to learning. Textbooks drive me bonkers. That said, here is my picture book version of Julia Child’s Broiled Chicken a.k.a. Chicken Broiled with Mustard, Herbs, and Bread Crumbs on page 265 in her book Mastering the Art of French Cooking Volume 1.
Step 1:
Two ready-to-cook, 2 1/2-lb. broilers, halved or quartered – Uh, let’s see, I have 5 chicken breasts
A saucepan containing 6 Tb melted butter and 2 Tb oil – Missed the mixing them together part but made do
A pastry brush – Yeah! I did something right
A broiling pan minus rack
Salt
Check. Julia’s first instruction was to dry chicken thoroughly, paint it with butter & oil and put the chicken skin side down.
Then lightly salt. I forgot to breathe, but I made it through step one.
Place oven on broil and put pan about 5-6 inches from broiling element.
While the chicken broiled for 10 minutes on side one, I went on to step two and placed 6 tablespoons of mustard of the strong Dijon type into a bowl – Okay, all I had was French’s but I wasn’t in the mood to go to the store again.
Add 3 Tb finely minced shallots or green onions – Don’t get too confident, Deanna, there is still plenty of time to screw this recipe up.
Thyme, basil, or tarragon – Pesto! Fresh basil, my favorite! I have lots of it too from my recent visit to Pike Place Market. Oh wait, I only get to use 1/2 tsp? Fine, I will throw in one teaspoon for good measure. I do love basil.
Time to turn the chicken over and broil ten minutes on the other side – What’s this? I was supposed to baste it every five minutes?? I can’t even make it through one recipe. How did Julie do this?
Back to the mustard sauce… 1/8 tsp pepper and pinch of cayenne pepper – Hmmm… I only have crushed red peppers. Better take a trip to google to see if some random stranger can tell me if this will work. A shout out to geistswoman who says, “They are the same but a different consistency” and eases my guilt. She is probably a six year old from Norway but I still feel better.
Oui la! According to geistswoman, we now have cayenne pepper!
After all of the ingredients were together, it was time to blend, adding half of the leftover butter & oil mixture a little at a time.
It is supposed to become a “mayonnaiselike cream.” My spell check doesn’t like the word “mayonnaiselike.” I’ll let you decide if you think that looks mayonnaiselike. I ponder my liking for the word “mayonnaiselike” but then again maybe I am just avoiding the next step of this arduous recipe. My brain is becoming mayonnaiselike.
By the way, side two of the chicken has been done for a while now and has been patiently waiting for me.
Step three: 4 cups fresh, white crumbs from homemade-type of bread (make the crumbs in an electric blender, 3 or four slices of bread at a time) - Sure, I don’t live anywhere near a bakery in France and we use wheat bread. Croutons it is!
I’m such a rebel.
Going back to step two: Paint the chicken pieces with the mustard mixture – I do like to paint, especially with mayonnaiselike mixtures!
Back to step three: Pour crumbs into (doesn’t she mean onto?) a big plate, then roll the chicken in the crumbs, patting them on so they will adhere – “…patting them on?” Oops, I forgot to do that part. That explains a lot.
Step four: Arrange chicken pieces skin-side down on the rack (Oh now we are using the rack? Dang, another mistake) in the broiling pan and dribble half the remaining basting fat (Must we say fat? Why not butter?) over them. Brown slowly for 10 minutes.
Then turn and baste with the last half of the fat, and brown 10 minutes more on the other side – Really? This chicken has been in and out of the oven more times than my kids are in and out of the house on a hot summer day.
The chicken is done when the thickest part of the drumstick is tender, and, when the meat is pricked with a fork, the juices run clear yellow – Where is my new meat thermometer? I don’t think I care to see clear yellow juices coming out of my dinner. Yep, 180 degrees and no clear yellow juices. I like that.
Step five: Transfer to a hot platter and serve – How about a cold plastic plate from Target?
I was too tired to make any side dishes. This is exactly what my family had for dinner. The chicken was delicious and moist and I am completely smitten yet frustrated with Julia Child. At the same time, I am incredibly impressed with Julie Powell and her blog… even without pictures! If my family is lucky, I may try a dessert next week… er, next year.
Now let’s have some fun!
It is only fitting for a give-away to reward you for enduring my Broiled Chicken fiasco. Enter to win a copy of Julia Child’s cookbook, Mastering the Art of French Cooking Volume 1 – Yes, just one copy to give away to one lucky winner. I am just a new baby blog after all.
Although the thought of giving away my own personal copy is tempting, this is not my copy. This is a brand new book just for the winner!
- Just leave a comment on this post.
- If you win, I will be sending you Julia Child’s hardback cookbook, Mastering the Art of French Cooking Volume 1
- Leave your comment with a way for me to contact you if you win (either a blog link or email)
- Deadline to enter is August 25, 2009 (recorded by the time stamp of your comment).
- The winner will be announced sometime on August 26th on this post.
* One winner will be chosen using the Random.org integer generator.
And the winner of the Julia Child’s Mastering the Art of French Cooking cookbook is:
Congratulations, Danielle, and may the force be with you!
Are you a gluten for punishment? Then check out these Julia Child’s recipe blog posts too:
Vote on the next Julia Child’s recipe! Voting ends 08.30.09.
Julia Child’s Pommes Normande En Belle Vue (Applesauce Caramel Mold) recipe
Julia Child’s Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon Onions, and Mushrooms) recipe
Ooh, yea! I’m the first to comment! Thanks for leaving a comment on my blog yesterday! I love getting new readers! And how I would love to have this book. Best of luck to you, may you have lots of people enter!
Pick me, Pick me, Oh oh oh, Pick me!
*LOL*
I love reading your blog! You make me laugh each time that I read it. See you next week!
Great step-by-step pictures and commentary! Hilarious! Oh… pick me!
Glad to have discovered your blog this week. Inspiring!
I tried two recipes of Julia’s and both were difficult, but yummy. Wish I had the cookbook!
Deanna,
I love how you show pictures of everything you’re cooking, and all step-by-step! Your meals always look so good, even the recipes that you cooked from Julia’s book!
I’d love to win the book, so please enter me, too!
Best wishes on continued success for The Old Hen!
Sarah
How fun – I’m just dieing to see this movie. I just love how you illustrate your recipes on your blog…I’m such a visual person,it doubly makes me want to try each of your recipes!!!! Thanks so much for offering this cookbook, I would be so blessed to have it.
I enjoyed reading your blog and your successful attempt at the chicken recipe. I recently went to see the movie Julie and Julia and loved it. I came home wanting to try a recipe also. I want to try the Beef one referenced in the movie. I was just going to start looking for Julia’s cookbook Mastering the Art of French Cooking online. I saw as the movie ended that it is now in its 49th edition. I have to say there is something about watching that movie that makes you want to just come home and start cooking. The movie was so well done. I give alot of credit to Julie to be able to have completed all those recipes in a years time. That was quite a goal to accomplish.
I also enjoyed reading your blog with all the recipes and the pictures. It is so inspiring I think to see the pictures as you progress through the recipe. Through pictures at least you can get an idea of how things are supposed to look.
Happy Cooking!
Marion
Yummy! I’m making that chicken next week…it looks tasty! I agree with Marion about wanting to go right home and start cooking after seeing that movie.
I found your website while searching google to purchase a copy of Julia Child’s book. What I found was so much more entertaining. I can certainly relate to your frustrations of not having the ingredients and trying to make do. The kitchens of 2009 are quite different than the kitchens of the 1950′s.
Best of luck to you as you continue with your wonderful blog, it is now bookmarked and I will be checking up on you to see how your cooking experiences are going.
Carol
I was thinking that my impulse-buy of “Mastering the Art of French Cooking” was a big mistake…but I’m glad to see that you succeeded!! Thanks!
you crack me up!!! Thanks for my giggle today!!
I’m a new “commenter” and was simply motivated after reading the book and seeing the movie “Julie and Julia.” I’ve always been enamored of Julia Child and used to shop at the same market she did in Cambridge, though I’m a transplant to the west coast. I enjoy cooking on the weekends mostly since I arrive home after 7 and often later every day. And my husband and I have traveled in France several times where we looooove the food–no matter where we eat. And we eat in lots of different places–bistros, boulangeries where they might serve some small meals, supermarket malls, take-out from the supermarket, MacDonalds (occasionally–but never Starbucks! Sorry, Seattle). Like Julie and Julia–and probably all of you–I love food! And when I say I’m a new commenter, I mean this is the first time I’ve ever commented on line about anything. Looking forward to many more. Thanks for asking. . .
After seeing the advertisements for the movie, I have to admit I googled Julia Child’s cookbook to see if I could also get some good cooking tips and ideas. I too am a visual
cook and need to see pictures, so it was really good to read that there are others out there
just like me. I plan to see the movie. HOWEVER, I am bookmarking your blog because you make it sound so much more enjoyable! (And yes, your not having the right ingredients is also right up my alley!)
Thank you for offering the chance to win a copy of the book. Wow!
Iwannacook, I wannacook, I wannacook!
(recipe looks too hard…)
Iwannaeat, I wannaeat, Iwannaeat!!!!
(you cook it for me…!)
Thanks for the recipes and humor!
Sadly, I don’t have the Mastering the Art of French Cooking in my collection…yet. Maybe I’ll win??!!
I love this….saw the movie and am smitten too!! Will read the project blog later. I like the fact you put pictures in, makes it easier to visualize the rest. I will have to try this recipe and look at the others now I know where you are…LOL. So please enter me too for the contest and we can both try all the recipes. (I thought the lobster part of the movie was hillarious!!!)
Love ya girl, keep up the good work!!
Sally
I saw the movie last night and I loved it. Meryl Streep was awesome and Amy Adams is, as always, cute as a button! Add that to the fact that I am a fanatical cook and lover of anything to do with cooking, and it was a winner for me! I used to enjoy watching Julia, though have to admit I have never made one of her recipes! Your tutoral was fun…perhaps I’ll give this one a try this week. Your blog is lovely and I can’t wait to read more so I’m becoming a follower. Crossing my fingers and hoping to win your fantastic giveaway!
Elaine
I saw the movie with my wife last night. It’s really a great movie that we both enjoyed. I might try to make this chicken recipe as a surprise for my wife.
PS……..Thanks for pointing me in the right direction Deanna!
Count me in!! I want to see the movie so bad and now I’m starved!!!
This recipe was so yummy! I hate mustard. The smell makes me gag. But this was awesome. If you want to cook it again I am more than willing to eat it again. Please keep up the great work. You are so Blogolicious!!
You are such a dork! Blogland, this is my husband John and he is so disqualified from winning!
I saw the movie today and then came home and did a search for the cookbook. I loved your description of your “chicken fiasco.” I’ve had several of those myself.
I grew up watching Julia Child’s TV show “The French Chef” and I can say that Meryl Streep captured her perfectly. I remember her praising McDonald’s french fries and exhorting people to cook green beans until soft, and telling viewers that if they are afraid of not getting enough vitamins from the beans, then just eat more of them. Enjoyed your commentary on making the broiled chicken — just goes to show you that necessity is the mother of invention. I think Julia would be proud.
Yesterday afternoon, before seeing the movie, I went to Borders (because it was closer than Barnes and Noble) and bought Julia Child’s “My Life in France” and Julie Powell’s “Julie and Julia.” I immediately starting reading Julia’s book and love it! I almost bought “Mastering the Art of French Cooking” but I have admitted that I am powerless over all-things-cooking in my life and am now in recovery as a cookbookaholic. (The cashiers at Shop-Rite are forbidden from letting me purchase anything with a recipe.)
However, after seeing the movie (which I LOVED!!), I would have run right up to the bookstore to get my very own copy of MtAoFC if only my husband wasn’t with me. (So, if I win it from you, I technically wouldn’t be “purchasing” it. Plus, I already blew it and bought a cookbook on traditional English savory pies because the saleswoman walked right into my addiction and told me that all cookbooks are 30% off. So now I’m back to Day One of my recovery.)
My point is this: Thank you for your blog because now I have one recipe that I can make from her book to satisfy my need to purchase the whole thing. And your step-by-faltering-step commentary along with photos is a reminder that none of us need to cook perfectly; we only need to cook faithfully. So I will purchase my chicken, mustard and herbs and try it out for myself. And I’ll check your blog frequently so I can move on to a new addiction in my life – reading blogs about other people’s cooking. THANKS!
I’ve been wanting to try this recipe myself. Our local Chapters (Canada’s version of Barnes & Noble) is out of MtAoFC so I’ll have to wait. In the meantime, I’ve seen the movie twice, read the blog and Julie Powell’s charming book and had a Julie/Julia inspired dinner party last weekend. Boeuf bourginnione is at the top of my list. Made Ina Garten’s version and it took me most of a day. Can’t imagine what Julia Child’s version will be like.
By the way, I’m so glad I discovered your blog. It’s delightful.
Congratulations on making it through the recipe! Even without side dishes, the chicken looks delicious!
Loved the movie and your blog! When are you boning a duck?
Spent last night at the Old Hen and couldn’t wait to get on the computer to check out the blog — and if our breakfast this morning was any indication, your recipes are GREAT. I just might have to invest a little effort in trying them. I hate to cook, but I do love to eat! Anyway, thanks again for a great stay at the Inn, and I look forward to checking out the blog adventures!
Loved the movie. Eager to try my hand at some of the recipes.
Okay, so I’m not always the hippest in the crowd, but I’m a nice person. I am a little young to have paid attention to Julia when evidently her recipes were all the rage, and I am a little old to be much in tune to blogging – though some of my hipper friends actually have their own blogs. So, after thoroughly enjoying the movie Julie and Julia today, I find myself making a grocery list so that I might try my hand at authentic French cooking with real butter (love that part), and I also find myself leaving my first comment on a blog. Yes, I was motivated by the offer of a free cookbook, and I thank you for that. Who knows where this could lead? You have given me a recipe to try (complete with pictures, yes!) and now I guess I understand the whole blog thing, well, I mean, sort of. Cool.
You are a riot! After reading Julia and Julia 3 years ago, I started teaching a weekly cooking class at my B&B. We had a great time cooking and eating, but nothing as complicated as a MtAoFC recipe. I’ll try the broiled chicken. Thanks for the real experience – I will recommend your blog.
Delicious recipe! I had so much fun reading your blog, you really crack me up! Although I’d love to have that book, I’m learning a lot just by looking at how you made the dish yourself! Looking forward to more yummy recipes
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A comment
Great post…I love your fun comments on each step. Sounds like me when I’m cooking.
And the end result sounds delicious.
You are great, what fun seeing the pictures and your comments. I really enjoyed your recipes. Saw the movie today and you are funnier. Could use a copy of the book so I can try to make crazy recipes also.
You are so funny! I loved your blog – with pictures! Suggest you make ahead the veggies and starch, so your family doesn’t starve
I just saw the movie last night. Oh it was sooo good. I can’t believe as much as I love to cook I have never even looked at Julia Child’s cookbook. Now I want to go out and get one!
I grew up with watching Julia on TV. I’ve never tried her receipes but now that I’m older and after seeing the movie last week I want to try! I love your blog…it really helps with the pictures. I remember my mom having her cookbook…she doesn’t know where it is anymore, what a shame! Maybe I will win one! Thanks for giving one away!
OMG..I just found your blog..it’s hilarious..love the apple dessert..what a deal….better off making apple crisp..I got a kick out of that..all that work..whew…..
Love the cookbook contest…
my blog is a baby blog for sure..I’m still cutting my teeth…
It’s on Facebook at : My Farmhouse Kicthen.blogspot.com/
I think..I am having so much blog trouble…..yikes……
Best,
Kary
i would love to have this great book. pat…………………..
Hi–I would love to have a chance to win this book. I’ve been eyeing it for awhile. : )
You inspire me cuz!
I might even cook something new tonight…maybe…lol
Tina
I just wanted to be sure to say thank you to everyone who made comments and a big “Yahoo!” out to Danielle who won the Mastering the Art of French Cooking” cookbook.
I loved reading your comments. You made me laugh! It is so fun to share my blog with other people who have a great sense of humor. I think I’ll keep you!
I hope you will take a minute to vote for my next Julia recipe here: http://theoldhenblog.com/2009/08/24/decide-deannas-kitchen-fate/
Soon we’ll be having some fall fun so be sure to return to theoldhenblog.com again and again.
<3 Deanna
Hey good stuff…keep up the good work!
I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks,)
You inspired me…to try boeuf bourguigon first. I like the creative substitutions.
That’s great! Let me know how your boeuf bourguigon turns out, okay!?
I saw the movie on Tuesday. I made the boeuf bourguignon on Friday. It was devine. The best beef pot roast I ever made. Now I’m looking for a chicken breast receipe with sundried tomatoes and sauce but came across your broiled chicken receipe and I think I will make that now. Thanks, I like pictures too. Your web site is good (I’ve only seen this one).
I went to purchase the book today and found out it was $40. Guess I’ll keep going on line but please enter me for your free one. I’ll glady pay the shipping if I win.
We might be sisters separated at birth…laughed with you all the way on the apple caramel experience. Please enter my name for the cookbook…my empty nest needs a new somthin’ and a good cookbook might be just right. Thanks, K.