Chicken Dinner In Half An Hour | The French Chef Season 3 | Julia Child

Rachel Ray made an entire career with 30 minute meals. And a fortune. But for me, Julia is still the greatest of all time!

I remember watching her as a little boy on channel 13 in NY nearly 60 years ago. I loved her then, and love her even more today. I'm so grateful to watch her cooking on an electric stove with limited special equipment. A renter with an electric stove, which I hate, I remind myself that if Julia could produce fine food on such a contraption then so can I.

She was so personable. I have her books and cook from them as a treat. She warms my heart in these episodes.

Julia presents a weekday family meal, simple kitchen, cookware and utensils. She understood the American kitchen of the time and tastes. The episode reminded me as a child I'd happily watch the show with my grandmother who was amazed by the use of so much butter and wine (not here) and herbs, many not even available in our grocery stores at that time. Later in life these techniques stayed with me and made me a much better cook. Thank you Julia.

I LOVE how Julia uses language; whether it’s French, “le petit quelque chose pour commencer” (the little something to start with) or it’s English, “When chicken is overcooked it losses it’s charm.” What’s not to love about Julia?

This is a woman who could quickly peel a large potato without looking at it. She understood how all the tools worked. She respected her ingredients. Cooking was not a chore for her. She enjoyed it.

I had the privilege of meeting this fine lady in Boston at a book signing. She is an icon!!

Julia Child revolutionized the way we think about cooking. Not only is she demonstrating how to cook vegetables, protein and potatoes, she's also demonstrating knife skills, seasoning and so many more basic but important kitchen skills. Today we have Food Network and cooks with their own programs, but Julia was the trailblazer.

At age 59 I'm just discovering that Julia Child was demystifying the process and making it easy for anyone to cook delicious food. I had assumed that Julia was making extravagant dishes that I would never attempt. Of course there are some things I still wouldn't make as a matter of preference but I'm confident I could follow any of her recipes and not be frustrated. Kudos to PBS for creating a channel for those of us who missed it the first time around. What a gift to finally figure out that I'm ready for her now and here she is! ☺

I watched all these shows with my mother in the 60s. What great memories.

She was, and still is, the master instructor for anyone who wants to produce a perfect table

So happy to find these episodes here, ridiculously happy to find this! ❤️.I love the fact that she could teach us these wonderful recipes without the need for drama or some kind of shtick to entertain us. It was all about the food and the techniques/tips to help home cooks to enjoy their kitchen and try new foods. It's all her passion and that's what makes her and the recipes timeless, enduring even the most extreme fusion trends. Thank you Julia, and PBS for bringing her back to our screens!

Julia: you can do French cooking without wine. Me: but why?….

how can you not have affection for this woman.

Julia Child really fascinated me in my younger years as I watched her chef’s skills being televised. Her language and voice were so enjoyable to hear, and she was amazing with her cooking demonstrations. I especially loved her down home approach with her audience, including forgetting an ingredient or where she placed an item. That’s real. Such a brilliant woman with a sense of humor! A true trailblazer!

What a hoot. My cardiologist would take gas watching this lol. It isn't the fat, that's the problem, it is the salt. But even with the salt, this meal is healthier than what most people eat today. The last time I was at a restaurant, I was served so much food that I brought the leftovers home and it made 5 more meals.

Nicely done. Good food doesn't have to be elaborate or laborious, just well done.

Thank you Miss Julia... I watched you and learned from you. I'm a Chef now and I couldn't have done it without you.

Its so lovely that she is actually cooking in a real kitchen. A single long continuous take and no army of minions who actually do all the cutting and washing and measuring. Its so REAL compared to the foolishness of today.

In serving eggs as the first course before the chicken, Julia unknowingly answered the age old question "Which came first, the chicken or the egg?"