Posts Tagged ‘Pan Sauce’

Ode to the Roasted Chicken

I’ve been thinking about Julia Child lately. It began when I was perusing my cookbook library and on a whim, began looking at some of Julia Child’s cookbooks. As it happened, a few days before, I tuned into my local public television station and watched old episodes of ‘The French Chef’ and smiled at the sight of Julia Child preparing a chicken for roasting on a spit. It made me realize just how much I learned from her AND just how much I love a good roasted chicken. It was marvelous to watch her truss the chicken, bard it with salt pork and place it on the spit. And then to watch her carve the bird made me salivate.

Sauce Dreams

When I was in culinary school many moons ago, I fell in love with the idea of being a saucier. In fancy restaurant kitchens long ago, there were many chefs in the kitchen, so many that they were referred to as the ‘brigade’. One of the chefs in that brigade was the sauce chef or ‘saucier’. This person, as the name implies made all the sauces to be used during service. In order to make good sauce, one starts with a good stock. So this person made all that as well. I have always loved making stock.