Julia Child's Roast Squab Dinner (Coqulets sur Canapés) | Jamie & Julia

[@gailpennycook3117]

I thought you were going to say “since I’m in NYC, it’s easy to find a pigeon - they’re everywhere” (like rooftops, for example 🤣

[@mellorides3379]

That is why in the squabs case... they probably catch them FROM the rooftops

[@drdem00]

LOL !

[@DreamofTea]

Was thinking the same thing!

[@abracadaverous]

"Since I'm in NYC I just stepped out my door, stuck my hand up into the air, and caught a real fresh one."

[@caittails]

I came straight to the comments to make sure I wasn’t alone. 😂

[@PassionFlower4599]

The music totally matches the 'Tarantino meets Sweeney Todd' vibe of this episode. Hysterical, but Bravo!!

[@DavidChong]

Roast squab is pretty common at Cantonese restaurants. They do get rid of the feet but serve em up with the heads. The brains (what little there are of them) are good eating.

[@sitara68]

I was thinking myself the legs and head would make a good start to an asian stock.

[@nomadmarauder-dw9re]

Jingr Berrs

[@witchapparatus]

Hey friend! Just for the record, if you get livers that have a bad odor, chunk them, they've begun to rot. Fresh livers have a mild, almost buttery scent to them, similar to raw red meat. (One of my favorite cuts!)

[@getoffmydarnlawn]

I've always felt squab was more appropriate as part of the multi course menus of days gone by (ex: 12 courses in 1st class on the Titanic), not as the protein on a more traditional one plate meal.

[@Rowgue51]

I've always felt pigeon was more appropriate as part of a post apocalypse survival menu.

[@guppy719]

They used to be more common as a food bird and I believe were the first domesticated bird. They just don't make sense for mass consumption. The ones in New York aren't native but were brought for food.

[@getoffmydarnlawn]

@@WinstonSmithGPT Although I could imagine a Second City skit with Henry VIII eating Ye Olde Bucket o' Quail on the throne

[@etienne8110]

@@Rowgue51 In northern France pigeon herding is still an alive traditions. You can find clubs in most little towns/villages. There are specific species raised for their meat. The clubs keep afloat thanks to military funding (to keep carrier pigeons already trained in case of apocalypse ^^) So finding great pigeons to eat is not that hard. Since they are species selected through centuries for their meat and taste, it is a great treat.

[@yazmigianna2422]

Your handling of the bird while trying to find meat on it WAS HILARIOUS 😭😭😭😭😭😭

[@pianistajs]

That's some legit French cuisine, J. Jacques Pépin's favorite dish - squab with buttery peas

[@PassionFlower4599]

Also, Jacques and Julia were dear friends and published a couple of books from cooking together.

[@ronschlorff7089]

@@PassionFlower4599 He's still kicking I think, and has a good TV show of his own. And he often fondly reminisces about his times cooking with Julia! :D

[@theodorecalcaterra1240]

Thank you for your entertaining videos. I just love how you jumped in. You are inspiring me to try a few of Julia's recipes. Keep up the endeavor.

[@wereid1978]

If the expiration date on organ meat is that day and it smells.. better safe than sorry, toss it. Fresh chicken livers can have up to 2 days of life in a refrigerator. So using your nose is best. If it smells bad don't use it.

[@josephpotter5766]

How would this guy know? He's so comically squeamish that you could give him the freshest chicken liver in the world and he'd call it rancid. He just has a hyperactive disgust response to things.

[@samariagirlatwell8877]

I thought you were going to say, “because I live in New York I have a lot of pigeons.”

[@antichef]

haha!!

[@ronschlorff7089]

I would not try those. There are "clean" wild pigeons such as band -tailed pigeons in the west, don't know about NY state though. But you have to take a shot gun and blow them out of the sky!! May not be for everyone! :D LOL

[@Digital_Dreaming_]

Maybe we have learned to order a DRESSED bird?? Lol but I love seeing you learn about the processes!!

[@jelsner5077]

We've made something like this using Cornish game hens. Use the leftover chicken livers in a pâté.

[@anotherblonde]

My preferred method for cooking pigeon is to cut open like a spatchcock, then fry in butter and sea salt whilst drizzling with lemon juice, which creates a sort of caramelized crust, 2 pigeons a portion. Yum

[@MultiJono81]

Look great Jamie, you did a stellar job.

[@taylora5224]

These are my favorite type of episodes lol It did look delicious though

[@robinbadura2226]

Yea I agree...it can be a little creepy....cutting off the head and feet...when I was a little girl my Aunt at Thanksgiving time would always chase me around the house with the Turkey feet after she cut the fresh Turkey feet off and I went screaming and hide under my bed...And yes we were the the weird funny family who did crazy things....good old fashioned pranks and scary stories...!

[@KFrost-fx7dt]

They are literal dinosaur feet man! I remember the first time I saw wild turkey tracks, I was looking over my shoulder the rest of the hike, half expecting a velocirapor to jump out of the trees and get me.

[@Sailor_S]

To anyone who may need to know, a 6th of a TBSP is 1/2 of a tsp.

[@RubyPlanet81]

Thanks once again for the vid. Squab and other derivatives are superb. You have to slowly pick the bones clean and have a delicious gravy with bread and butter to mop everything up. Then use crab claw utensils to crush the bones eat the marrow out of them. So tasty! 🤤😋

[@2Wheels_NYC]

I happen to love pigeon, and liver for that matter. That was a good looking plate!

[@Junkinsally]

The lack of meat on the squab reminds me of when my husband and I were dating and I fixed him Cornish game hen for valentines dinner. Spent hours fixing that dinner. We ate and shortly after we were done he said “You want to order a pizza? I’m still hungry….”. I was too but wasn’t going to say anything. The Game hens were stuffed with wild rice and mushrooms…about a tablespoon full! 😂 I think I had green beans and I made bread. Anyway the pizza was filling and we never made Cornish game hen again. I suspect squab would be even less of a filling meal! I agree with some other commenters that this dish was probably best served as a single course in a larger meal. Glad the liver pate turned out good.

[@cinemasenses]

Very adventurous meal, kudos for giving it a try. I have had quail before but never squab/pigeon. The lack of meat would frustrate me to the point of wondering why it was a suggested component to the recipe

[@wallybonejengles5595]

This might be nice to do with a bunch of Cornish Hens from the food pantry or something. I like the changes between translations. From Julia, to you, to me. Its like a game of kitchen telephone.

[@Ayaaya-np7nk]

I think that they leave the head of the bird so that you know it is a BIRD and not a RAT in my country they do that for rabbits so we know we will eat a rabbit not a CAT

[@ronschlorff7089]

Marketing marketing! Not many people will eat pigeon, but they will eat squab! I've had both, in restaurants, and wild verson (band-tailed pigeon), it's ok, but being small, not worth too much effort to cook. I like to cook like you would a Cornish hen, simple best, maybe roasted, like this, with a little stuffing or spatch-cocked, but not too long. Nice to try for a change. As pigeons are good flying birds, they will have dark meat in the breast, rather livery tasting, maybe even wild duck-like, as I recall. It's but nice to say you've tried it, at least once, like escargot, for example!! Good job on this one Julia and Jamie!! :D

[@pjef1956]

I always wash mushrooms. They are always covered in dirt (and maybe other stuff??). I don't know how people can eat unwashed mushrooms.

[@johnhandley6123]

Movie: Babette's Feast, head left on, in a nest of puff pastry!

[@VickiTakacs.]

God that was such a great movie. Thank you for reminding me.

[@herbwitch5681]

Try this one again with Cornish game hens - which are neither Cornish nor game hens, but that’s marketing for you. There’s a bit more to them and I think you’ll be more pleased with the dish. And definitely get fresh livers next time. They shouldn’t smell rancid.

[@janetmills375]

Kudos for cooking the squab! I am a Survivor of Squab myself. I haven’t gone back there since 1975! They are HORRIBLE!

[@dizbhangu]

Hahaha 😄 you just cracked me up. Yeah I agree with you totally 💯 👍

[@Doktracy]

Never had squab but had plenty of dove,quail and pheasant. Elk venison filled the freezer. Used to have a hunter neighbor,father and ex-husband. I now get deer venison from a friend but not enough upland birds to bother.

[@paulamain7922]

I really enjoy your videos and am feeling inspired to try some recipes! 😊❤

[@ashapee09]

You should REALLY take it as a compliment that I watch all your videos all the way through, because I have been thoroughly put off by some of the stuff you’ve made, but for some reason, I still watch the whole thing 😂

[@BahmannBlades]

The Canadian accent always gets me haha

[@whatthestuffisthis]

Just get a tube of "Braunschweiger " (liver pate) from the deli, it's available in most supermarkets.. And get Cornish Game Hens instead of squab.

[@MeiraV-]

I had to forward over three sections to get to something that didn't make me want to gag lmao. You're very brave!

[@jenniferk9242]

Oh, regarding oven temp-dark colored or non stick cookware usually cooks hotter so you can try lowering your oven temp by 25 degrees Fahrenheit when using.

[@TheMimiSard]

I have had something of a similar experience to the whole squab when I visited China. I went (with Mum) to a hotpot place not far from our hotel and the soup base we got had fresh chicken pieces in it. That included the head and feet. Mum was even less amused than me.

[@blueeyedbehr]

chicken livers -- southern fried chicken livers with white rice, and milk gravy -- OMG so delicious! i hope you didnt throw those livers away, or i'd just have to rebuke you! lol.

[@rere2425]

Ur videos are so neat thank you

[@alankohn6709]

I often forget how sheltered most people are my father grew up on a farm with no electricity so the slaughtered all their own food and dad passed that blasé attituded on to me I've helped slaughter chickens, sheep and cows a pigeon with it's head and feet on is meh so it is amusing watching you moments of dread but I like how you power through keep it up.

[@joysgirl]

It looked delicious. Maybe Cornish game hens would be better. They're also much more reasonably priced.

[@IridescentJaguar]

Washed mushrooms❤❤❤❤

[@dennisfarris4729]

This is what it sounds like when doves fry.

[@lynnann5019]

I'd have tapped out after opening the bird. Well done.

[@nnebundoannaobi1386]

I too wash my mushrooms, you're in good company😂

[@AlisonLWiebe]

Over it. This was a blast, but I’m not about to go through the nonsense. Better you than me, Jamie, and thanks for the education.

[@nathanliteroy9835]

Your reaction to chicken liver is hilarious, Americans who are only conditioned to eat muscle are so funny

[@neuralwarp]

Silly question .. her recipes are in °F .. is your cooker calibrated in °C ?

[@passiveaggressive6175]

Hi Jamie, may I respectfully disagree with you when it comes to washing mushrooms? I tried washing mine and then tried sautéing them. No matter how much I tried they wouldn’t brown/crisp. They just boiled instead. I dunno maybe I didn’t dry them properly, anyway I think I’ll go back to not washing them if it’s OK with you?🤔🙄😂🙏🏾❤️well done btw you did an awesome job

[@LolaRyck]

Wouldn’t Cornish hens work too ? We had those for a holiday once. Everyone got their own whole bird.

[@stephenking354]

Think the mistake was that the book only says that chickens will take 30-40 minutes while not saying how long the alternatives need, just what colour the juices need to be.

[@peglamphier4745]

I think you would have liked this more with a Cornish Game Hen. They're a little bigger, not so pricey and way more eater friendly. I mean, how disheartening to work that hard for so few bites? But you did good... great video!

[@MsOrganique]

I resonate with looking for "bang for my buck". I think a baby chicken would have had more meat ... looks delicious. Is it wrong to say that I enjoyed the (legal!) gratuitous violence more than I imagined - super interesting! I am new to your channel, from Cape Town South Africa and I am considering buying the Julia Child book's now. I also am happy to recommend South African foods to try esp. in your countries series. Peace and love

[@gabriellanataloni6531]

Squab is delicious

[@krankarvolund7771]

I love my meat realy rare, or even raw meat sometimes (sashimi, tartare, etc...), but even I would pass a raw liver, even chopped finely ^^'

[@kamitoki]

Im Filipino. That was just a big version of balut.

[@arlysveen706]

Jamie, I have a very simple palate. I love your videos but, having just watched the fish heads and now this, I feel I need to take a break(sigh)

[@lupelupelupe]

yummy is all i can say

[@heatherbergensten3680]

holy shit, I couldn't get past the toast with the broiled gut spread.

[@adambrocklehurst4211]

Hes so funny!

[@twistedkitty1958]

💗

[@joubess]

Maybe use a Cornish game hen next time? They have more meat than that tiny squab that was way expensive.

[@anthonywyattStylist]

Still never got my question answered? Have you seen the Julia child TV show or no and do you like it and will you comment on it in a video? Or make a video reviewing it?

[@antichef]

Haven’t seen it yet! All the free time goes into this. I’ll get around to it. The new Julia documentary was really good though.

[@michellezadianwilliams536]

OK my apologies,😂 I should’ve waited to comment about the liver

[@SoTypicallyMeh]

God, I must be _hella_ attracted to Jamie cuz I can't normally stand to watch meat eaters butcher an animal, but I stuck around to watch the whole thing. Anyhoo...why spend $20 on that tiny little pigeon when there are billions of them all over the city? 🤫

[@starrynyte158]

I am always so surprised how many techniques I've done from these videos because of Hello Fresh. Particularly the sauces.

[@kerrycale2710]

City boy....try doing it from scratch. You know killing it, plucking it, gutting it, prepping it.. Shot my first pig for harvest when I was like 12. People REALLY need to know WHERE there food comes from. We have lost all the skills I just mentioned in less then 100 years.

[@ChrisTackettMusic]

Dude, seriously, if you don't like liver why do you make things with liver in them? I think Julia herself would be the first to say if you don't like it, don't fix it or eat it!

[@ronschlorff7089]

I think the "mission statement" or theme of this show was done a while back; and that was to open the Julia book and cook what he sees; don't know if he repeats always. But yes, not everything is going to be a "cup of tea" for everyone, including him at times I guess; but it does make the show "unique". I think only old Jackie still does a lot of Julia's recipes on a tv show. I'm not a big fan of liver either; it is The organ that filters poisons out of an animal's body, so I don't think of that as something to eat.

[@VickiTakacs.]

But he had never tried it and then loved it. Did you miss that part?

[@James52172]

Pleeease tell me you washed the chicken liver

[@Gina1010]

A smoker… u crack me up

[@Romero_m8]

Thank you for giving timestamps to skip the gross stuff, had to skip the liver gore too cause that was super scary

[@knittingnana2939]

I feel that way about bone in chicken wings. They're messy and not worth the effort to eat. Boneless ones, however, are a different matter.

[@Natalie-hg3gh]

I love getting boneless wings and think it's just a way to let adults feel ok eating nuggies 😂

[@jillkoch5296]

Sorry in don"think i will make this, but you 🤩

[@philoctetes_wordsworth]

6:03 Why not use the processor? Have you considered a small processor? The Cuisinart is recommended by America’s Test Kitchen. Also the Black and Decker is very good. 7:26 MISTAKE. if one allows such a juicy bit of chopped chicken liver and pork fat to rest upon toast, it will soak through. If that is not mush, when you try to eat it, I will be blown away.🫶🏻🫶🏻🫶🏻🇺🇸🌸 12:56 I take it back. It would appear that the bread was fried solid. 13:18 Game bird, yes. A pigeon. A bird, exactly like the ones a few blocks away, in the park-but raised, so, game?

[@kristenamaezing]

Eataly probably did you dirty on the price- I bet you might be able to make it cheaper if you can find a good, small ethnic butcher in your spot. I've got a good mix of Central American/Koreans as well as a little bit of North African further up, so I can sometimes source those less-common meats a little bit cheaper. I bet seasonality might help as well...

[@MtnNerd]

I went through a similar experience the first time I brought a duck home. Head and feet still attached.

[@peterdewberry3082]

Make chicken liver pate from the leftovers.

[@cenoviopereira8603]

At least it was WOG

[@JenIsHungry]

Yep definitely made me gag lmao I'll keep to my tofu 😝

[@Sibelle83]

If the head is still on, how did they kill it? 😳

[@gabberdoo2180]

picked the wrong video to watch while eating dinner lol

[@HMFan2010]

"Mastering the Art of French Cooking and Light BDSM."

[@marcandreyko4251]

Good lord, watching this bloodbath on friday the 13th feels appropriate.

[@greghoffman8223]

I don't care how the food turns out, you're just so damn entertaining. Thank you.

[@michaeltres]

I love squab. It's probably my favorite fowl, although it isn't something to eat every day. The head and feet are for stock, and you were lucky to get them. I've plucked and eviscerated birds before, and it's all just part of the process, along with cutting off the head and feet. I would say that you overcooked the bird, unfortunately. I prefer mine almost "blue", but the meat must be no more than pink. There isn't a lot of meat, as you discovered, so most people serve it after a full first course. Generally, people only eat the breast at the table, and the cook can cut off the legs and wings before cooking and use them for a different dish, or the guest can cut them off the cooked bird. You need a sharp knife to eat a game bird at the table, though. Sets of game forks and knives used to be popular, and you can find them online. Thank you for another great video.

[@antichef]

enjoyed reading that & good to know - thanks, Mikael

[@legendofayda]

In Egypt we have stuffed pigeon either with rice or freekeh (a grain). It’s delicious and it definitely solves the lack of meat problem and fills you up with something else. Plus the stuffing soaks up a tonne of flavour from the bird.

[@stephaniejaniczekssmugglerscan]

He needs you.

[@rrkaminski9]

I was waiting for this comment. The perseverance here is astounding as it’s not a squab recipe (just a totally different bird). But this series is amazing and I’m so glad I found it!

[@johnr797]

@@rrkaminski9 quail could have been good for it

[@phillyguy8541]

How about a Cornish hen for the small chicken? Readily available in any store.

[@antichef]

I’m sure that would do the trick!

[@kenc1000]

That’s exactly what I was going to suggest.

[@DelGuy03]

I was just going to suggest that -- Julia emphasizes Rock Cornish hens in her later (more American) books. "Mastering" presents traditional French methods, and Rock Cornish hens are not really a thing in France, but every American supermarket has them as @phillyguy said. There's a yummy recipe in one of the Julia Child & Company books, in which they're served on a giant grated-potato pancake.

[@ronschlorff7089]

Love those, they are my Thanksgiving bird lately; no guests, just wife and me, and the two little "Turkeys"!! :D

[@williammcdorman6426]

Best choice

[@CookingWithNeighbors]

I love the potatoes! Oh man I don’t think I would want to cook squab oh man. I do enjoy your videos. You are an inspiration actually. Hope you are well and thank you so much for your videos.

[@ZombicidalMadMom81]

In case you want to do something w/ the rest of the chicken livers; my aunt dredges them in flour w/ seasoning and fries them in butter; they're surprisingly good.

[@jlafunk]

I'd suggest a Cornish Game Hen next time. They're easy find at grocery stores, taste similar to chicken with a slightly gamey flavor (not strong, just more "dark-meat" flavor) and they have more meat than squab. But your plate looked delicious. I wanted to dig in.

[@SuccLvl9k]

“Dry the poor ol’ squab off-“ I have laughed harder at your videos of honest struggle than at many comedians. Thank you for your service 🫡

[@adbreon]

Next time soak the chicken liver in milk to remove the smell. If you bought them frozen, defrost them in the milk to not only remove the smell but also protect the texture (looking for chicken liver? It’s in the freezer case of most grocery stores). I’m not sure about this canapé but I love chicken liver pâté.

[@Sanecrist]

I second that. I scrolled, hoping someone else would offer the milk suggestion. You can also use buttermilk, the acid neutralizes the flavor for those not used to it. After eating livers for a while, you’ll start craving them as your body gets used to the nutritional benefits. I like fried livers. Almost like nuggets. Use any dip you want. That’s also a newbie trick. I haven’t acclimated myself up to pate yet, unfortunately.

[@stringstorm]

I'm noticig that Julia uses means and methods you'd see in 18th century. They cook everything in butter or lard. In some of your videos, she recommends studding onions with cloves, mixing butter and flour to make a paste before tossing it in the watery mixture to make a sauce, all of these are ye olde techniques.

[@kyihsin2917]

I was expecting you to say, "Because I live in New York, it's easy to just go out on the street and catch one."

[@paulfely3008]

Your dedication to accurate ingredients is admirable. Anyone else who have started substitutions.

[@scoutfinch7727]

Cover the chicken livers in flour and fry and serve with a milk gravy made from the fond and oil. It's sooo good.

[@ThePhilly501]

Right, and they shouldn’t stink when you open the container.

[@nomadmarauder-dw9re]

Merci. I like livers, but here in USA they're battered and deep fried. Drain them, season, and dredge in flour to remove surface moisture. Voila.

[@marcvanpoucke5560]

Chicken livers are not only cheap, they are delicious, baked with a spoon of cognac and on a canapé. With a small salad...

[@richbulena8847]

You used to be able to go into any deli in New York and get chopped chicken livers on a toasted bagel. I believe they're cooked in chicken fat (schmaltz) and onions. It's so good!

[@marcvanpoucke5560]

@@richbulena8847 Right you are. Long live the livers.🤗

[@infamoussphere7228]

I've never had squab but I'm a big fan of quail. I cook it every year for Christmas. What I do is butterfly the quails and cut them in half along the backbone (because Christmas is a bit-of-everything buffet sort of meal for us, and there's cured salmon and other stuff so not everyone wants a whole bird). I use a Stephanie Alexander recipe for spiced quail where it's a mixture of butter and Indian spices under the skin, and then it gets barbecued for about 8 minutes. Quick to cook and delicious. If I had to pick quail is probably my favourite meat - rich and flavoursome like duck but without a kilometre of fat to get through - but you have to be OK with little bones. The quails usually come partially dressed - like, their heads and feet are gone but some of their innards are still in there! I've cooked guinea fowl before and that came with the head still attached. It was nice but don't think the taste of guinea fowl is impressive enough for me to bother cooking it again. At least duck and quail have very distinct tastes. Also I'm so glad the liver canapé ended up cooked - I was worried that it was just going to be some kind of tartare.

[@skylarjxdn7648]

Thanks for the videos they have inspired me to cook 👩‍🍳

[@antichef]

😊 so awesome. Thanks, Skylar!!

[@skylarjxdn7648]

No. Thank you 😊

[@kathyscrazylife]

The plate looked delicious. I’ve never cooked a bird smaller than a chicken. Where did you buy your cup of chicken livers? My son just move to NYC from Seattle. He loves chicken livers but could never find them in Seattle. -Kathy O’Gorman

[@Natalie-hg3gh]

He got them from Eataly

[@sour-cabbage]

this is a wrong video to eat my lunch with, I had to pause when I saw the birds head! Im curious, have you had any dreams about birds/lobsters you cooked?

[@glennrotton7129]

I think you might have to reconsider the name of your program, you're hardly the Anti-chef anymore. You've become a really good cook, good technique, great knife skills. Maybe the Fearless Chef since you seem willing to take on anything.

[@antichef]

Thank u, Glenn! I'll always be an anti-chef in some capacity, even if the cooking slightly improves

[@ronschlorff7089]

@@antichef Good, and Auntie Chef would not be a good move for you either!! ;D LOL