JEREMIAH TOWER DIDN'T START OUT WITH A COOKING CAREER IN MIND; IN FACT, ALTHOUGH HE'D ALWAYS LIKED TO COOK AND EAT WELL, HE TRAINED AS AN ARCHITECT.

AFTER GRADUATING FROM HARVARD IN THE EARLY 1970'S, HE SET OUT TO WORK WITH JACQUES COUSTEAU IN HAWAII, BUT LINGERING IN THE SAN FRANCISCO AREA ON HIS WAY, HE BECAME SO INTRIGUED WITH ALICE WATERS' FLEDGLING CHEZ PANISSE RESTAURANT IN BERKELEY, THAT HE TOOK A JOB THERE.

IT WAS HE WHO INTRODUCED THEIR CALIFORNIA REGIONAL DINNERS WHICH BECAME SO HUGELY SUCCESSFUL THAT THEY GAVE HIM, ALICE WALTERS AND CHEZ PANISSE A NATIONAL REPUTATION.

ON THE FOURTH OF JULY, 1984, JEREMIAH OPENED HIS OWN RESTAURANT, "STARS", IN SAN FRANCISCO.

IT TOO BECAME AND HAS REMAINED A HUGE SUCCESS.

TODAY CHEF JEREMIAH IS GENERALLY ACCLAIMED AS GLAMOROUS MASTER CHEF, GREAT RESTAURATEUR, SUCCESSFUL AUTHOR AND TEACHER, AND WITH ALICE WATERS, HE STANDS AT THE FOREFRONT OF THE FRESH FOOD PHILOSOPHY MOVEMENT.

WE SPENT THE DAY TOGETHER IN A SPECTACULAR HOUSE OVERLOOKING SAN FRANCISCO BAY WHERE HE WAS INTENT ON WAYS TO COOK CHICKEN.

THERE ARE CHICKENS EVERYWHERE IN AMERICA AND I'M GOING TO SHOW A FEW REASONS AND A FEW CHOICES THAT I'VE MADE AND A FEW SIMPLE WAYS TO COOK THE CHICKEN.

AND SIMPLE IS SOMETIMES ALL YOU NEED TO DO.

OLIVE OIL OR BUTTER, FRESH LEMONS, AND FRESH HERBS.

HERE WE HAVE SAGE, ROSEMARY, FRESH THYME, AND TARRAGON.

AND HERE ARE THE CHOICES.

POUSSIN, OR SMALL CHICKEN - THIS IS ABOUT 3 1/2 WEEKS OLD, AND IF YOU CAN'T FIND THAT IN A MARKET, YOU CAN ALWAYS GET A CORNISH GAME HEN.

IT'S A LITTLE BIT BIGGER, BUT ACTUALLY THIS IS ABOUT 3 1/2 WEEKS OLD AS WELL.

THEN THERE'S THE FRYER, WHICH IS, AS YOU CAN SEE BIGGER AND OLDER, THIS IS ABOUT 7 1/2 WEEKS OLD.

THEN THE BIG ROASTING CHICKEN, THAT'S ABOUT 10 1/2 WEEKS OLD.

AND THEN THE STEWING FOWL OR BOILING HEN WHICH IS 15 TO 20 WEEKS OLD.

DON'T FORGET OF COURSE, THAT YOU HAVE TO WASH CHICKENS BEFORE YOU COOK THEM, AND ALSO AFTER I WASH THEM AND DRY THEM, I USUALLY SQUEEZE FRESH LEMON JUICE ALL OVER THEM FOR FLAVOR AND ALSO FOR CLEANLINESS.

AND FIRST I WOULD LIKE TO SHOW YOU HOW TO PREPARE THE POUSSIN FOR GRILLING AND FOR MARINATING.

BEFORE GRILLING THE POUSSIN, I WANT TO FLATTEN IT OUT SO THAT IT COOKS EVENLY AND TO DO THAT, I TURN THE BIRD OVER, TAKE MY POULTRY SHEARS; I'M GOING TO CUT THE BACKBONE OUT, START ON ONE SIDE, CUT DOWN TO THE NECK, ALL THE WAY DOWN TO THE FRONT, AND THEN ON THE OTHER SIDE DO THE SAME THING.

RIGHT THROUGH THE JOINT, RIGHT ALONG THE BACK.

AND YOU CAN JUST LIFT OUT THE BACKBONE, TRIM IT A BIT, SAVE THAT FOR STOCK FOR LATER.

THEN I'M GONNA TURN THE BIRD OVER AND GIVE IT A GOOD WHACK LIKE THAT, SO THAT IT FLATTENS IT OUT.

NOW I JUST HAVE TO DEAL WITH THE WINGS AND THE LEGS SO THAT THEY'RE HELD IN TIGHTLY AND DON'T FLOP AROUND WHEN YOU'RE COOKING.

SO I'M JUST GOING TO TRUSS THOSE UNDER, JUST BEND THEM RIGHT UNDER THE CHICKEN LIKE THAT.

THEN FOR THE LEGS, I'M GOING TO CUT A SLIT IN THE BACK OF THE SKIN HERE AND PUT THE ENDS OF THE LEGS THROUGH IT.

SO I'LL JUST CUT THAT.

PUT YOUR FINGER THROUGH, MAKE SURE THERE'S ENOUGH ROOM, I'M GONNA MAKE IT A LITTLE BIT BIGGER.

AND JUST TAKE THE END OF THE LEG LIKE THAT AND PUSH IT THROUGH THE HOLE, THEN TAKE THE OTHER ONE AND DO THE SAME THING.

THERE WE GO.

THEN JUST FLATTEN IT AGAIN LIKE THAT AND PUSH IT INTO SHAPE.

I'M GOING TO MARINATE THE POUSSIN IN A LITTLE BIT OF OLIVE OIL AND FRESH THYME, LEAVE THE FRESH THYME WHOLE, BECAUSE YOU WANT TO SCRAPE THAT OFF THE POUSSIN BEFORE YOU GRILL IT AND PROBABLY THROW THE THYME ON THE FIRE TO MAKE A WONDERFUL FLAVORED SMOKE.

SO YOU PUT THE POUSSIN IN THE DISH, MOISTEN IT, RUB THE THYME IN AND THE OLIVE OIL, AND LEAVE THAT FOR AN HOUR BEFORE YOU GRILL IT.

I HAVE SOME OF THE POUSSINS THAT HAVE BEEN SITTING HERE FOR AN HOUR MARINATING AND NOW I HAVE TO SEASON BECAUSE WE'RE ABOUT TO GRILL.

SO JUST TAKE A LITTLE BIT OF SALT AND PEPPER AND SPRINKLE IT OVER THE CHICKEN ON BOTH SIDES.

AND THEN USE THE PEPPER AS WELL - THAT'S FRESHLY GROUND PEPPER, YOU CAN USE A PEPPER MILL.

I JUST GROUND SOME BEFORE AND PUT IT IN A DISH.

THERE WE GO.

NOW WE'RE READY TO GO TO THE GRILL.

NOW IT'S TIME TO GRILL THE POUSSINS AND I'VE BUILT A NICE BIG FIRE AND YOU WAIT UNTIL THE COALS HAVE DIED DOWN JUST TO THE POINT WHERE THEY HAVE AN EVEN WHITE ASH ALL OVER THEM.

I'M GOING TO COOK THE POUSSINS FIRST BREAST SIDE DOWN ON THE FIRE BECAUSE I JUST WANT TO SEIZE THEM UP A LITTLE BIT, START THE COOKING ON THE BREAST AND THEN TURN THEM OVER SO THAT MOST OF THE COOKING OCCURS ON THIS SIDE, THE BONE SIDE, SO THAT IT DOESN'T DRY OUT THE BREAST MEAT.

YOU'RE GOING TO COOK THOSE FOR ABOUT FIVE MINUTES ON THE BREAST, TURN THEM OVER, ABOUT ANOTHER TEN MINUTES ON THE BONE SIDE, AND FIVE MINUTES BEFORE THE POUSSINS ARE COOKED, TAKE THE THYME THAT'S BEEN MARINATING WITH THE LITTLE BIRDS AND THROW IT ON THE FIRE AND YOU GET A WONDERFUL FLAVOR FROM THE AROMATIC SMOKE.

WITH THE GRILLED POUSSINS, I'M GOING TO SERVE A WARM VEGETABLE SALAD AND THE VEGETABLES ARE DRESSED IN A TOMATO VINAIGRETTE WHICH HAS SOME SALT AND FRESHLY GROUND PEPPER BECAUSE THAT HAS THE BEST FLAVOR AND PERFUME, AND THEN LEMON JUICE, FRESHLY CHOPPED SHALLOTS - AND CHOP THEM JUST BEFORE YOU NEED THEM SO THEY STAY NICE AND FRESH - DON'T GET THAT OLD ONION TASTE, FRESHLY CHOPPED FRESH HERBS AND THOSE CAN BE ANY OF THE SOFT LEAF VARIETY LIKE BASIL AND MARJORAM, TARRAGON, WHATEVER YOU'VE GOT, AND THEN THE CHOPPED UP SEEDED AND SKINNED TOMATOES AND OLIVE OIL.

NOW THIS IS A WONDERFUL DRESSING, IT'S SO SIMPLE.

TO MAKE IT ONLY TAKES A TIME IT TAKES TO HAVE A COUPLE OF GLASSES OF WINE WHEN YOU GET HOME, IT'S PERFECT ON PASTA, ON GRILLED FISH, EVEN ON A SLICE OF TOASTED OR GRILLED BREAD.

IT'S ABSOLUTELY WONDERFUL.

NOW I'M GOING TO TAKE THE VEGETABLES THAT HAVE BEEN COOKING IN SALTED WATER FOR JUST A FEW MINUTES AND DRAIN THEM.

NOW WE'RE JUST GOING TO PUT THE VEGETABLES INTO THE VINAIGRETTE AND TOSS THOSE TOGETHER.

WITH ALL OF THE WONDERFUL AROMA OF THE FRESH HERBS AND OLIVE OIL, I MAY HAVE TO ADD A LITTLE BIT MORE OF FRESHLY CRACKED PEPPER ON TOP FOR THE PERFUME OF THAT.

THIS IS ALSO WONDERFUL AS I'VE SAID BEFORE, YOU COULD PUT THIS WHOLE MIXTURE NOW WITH THE VEGETABLES ON PASTA OR JUST SERVE IT AS IT IS.

THIS TIME WE'RE GOING TO ADD THEM TO THE PLATTER WITH THE POUSSINS, GOOD, THEN I'LL JUST TAKE SOME OF THE JUICES AND PUT THOSE AROUND THE PLATTER, SOME OF IT ON THE, ON THE POUSSINS.

THE OLIVE OIL AND THE JUICES FROM THE VEGETABLES.

AND OF COURSE, DON'T FORGET TO WIPE THE PLATTER.

AND YOU KNOW WHAT I REALLY LOVE ABOUT THIS DISH ARE THE PURE CLEAN SIMPLE FLAVORS OF THE GRILLED CHICKEN AND THE FRESH HERBS AND THE OLIVE OIL.

IT REALLY IS A WONDERFUL DISH FOR A SUMMER LUNCH, OR A PICNIC, WHEREVER YOU ARE.

CERTAINLY ONE OF THE MOST CONVIVIAL WAYS TO COOK IS ON THE OUTDOOR BARBECUE AND THOSE LITTLE BUTTERFLIED CHICKENS ARE PERFECT FOOD FOR THE GRILL OR IN THE OVEN BROILER FOR THAT MATTER.

NEXT, JEREMIAH WILL SHOW US ONE OF THE EASIEST WAYS TO COOK A CHICKEN; POACHING, SLOWLY SIMMERING IT IN SEASONED LIQUID UNTIL IT'S DONE.

JEREMIAH POKES A STUFFING OF BACON AND MUSHROOM UNDER THE SKIN OF HIS CHICKEN BEFORE POACHING IT, AND SERVES IT WITH A GARNISH OF FRESH BABY VEGETABLES.

ANOTHER WAY TO COOK CHICKEN IS TO POACH IT.

AND I'M GOING TO USE THE BOILING HEN OR THE STEWING FOWL.

BECAUSE IN THE LONG TIME IT TAKES TO POACH, IT PICKS UP ALL THE FLAVORS FROM THE VEGETABLES AND THE BROTH AND THE FRESH HERBS THAT I'LL POACH IT WITH.

AND NOW I'M MAKING THE STUFFING WITH THE CHOPPED UP SMOKEY BACON WHICH I'M GOING TO PUT IN WITH THE CHOPPED UP MUSHROOMS.

TO THAT I'M GOING TO ADD SOME OF THE OTHER HALF OF THE BACON WHICH I'VE GROUND UP IN A FOOD PROCESSOR INTO A PASTE SO THAT IT HOLDS THE STUFFING TOGETHER; BINDS IT TOGETHER.

THEN THE CHOPPED UP TARRAGON, MIX THAT TOGETHER, AND YOU ADD SOME SALT AND PEPPER BUT BE CAREFUL ABOUT THE SALT CONTENT BECAUSE THE BACON IS ALREADY FAIRLY SALTY.

A LITTLE PEPPER FIRST AND A COUPLE OF PINCHES OF SALT.

NOW I'M JUST GONNA MIX THAT TOGETHER.

GOOD.

NOW, I'M GONNA STUFF THE CHICKEN.

IN THIS CASE, I'M NOT GOING TO STUFF IT IN THE CAVITY, BUT I'M GOING TO STUFF THE MUSHROOMS AND BACON UNDER THE SKIN; THAT WAY IT'LL KEEP THE BREAST VERY MOIST AND ALL THE FLAVOR WILL POACH DOWN THROUGHOUT THE CHICKEN.

SO, WHAT YOU DO, YOU SEPARATE THE SKIN FROM THE BREAST BY PUSHING YOUR HAND DOWN LIKE THAT, JUST LOOSENING IT UP A LITTLE BIT.

AND TAKE YOUR FINGER AND GO AROUND OVER THE TOP OF THE DRUMSTICK BECAUSE YOU WANT TO PUT SOME STUFFING THERE AS WELL FOR FLAVOR.

NOW WE JUST DO THE SAME THING ON THE OTHER SIDE, LOOSEN THE SKIN LIKE THAT LIKE PUTTING ON A GLOVE, MOVE YOUR FINGER AROUND ON THE OTHER SIDE, LOOSEN THE SKIN OVER THE DRUMSTICK AGAIN.

THEN WHEN THE SKIN IS FULLY LOOSE AND YOU SEE THAT, YOU TAKE SOME OF THE STUFFING, MAKE SORT OF A SAUSAGE SHAPE LIKE THAT, PICK IT UP AND JUST GENTLY PUSH IT DOWN LIKE THAT UNDER THE SKIN AND FLATTEN IT OUT SO IT COVERS THE WHOLE SIDE, BOTH SIDES OF THE BREAST.

FLATTEN IT OUT SO IT'S EVENLY DISTRIBUTED.

NOW, THIS STUFFING, I'M GOING TO PUT IT IN THERE AND THEN JUST MOVE IT AROUND OVER THE LEG.

THERE IT IS, ON BOTH SIDES.

GOOD.

NOW, I THINK WE'RE READY TO WRAP IT IN CHEESECLOTH.

CHEESECLOTH IS SORT OF LIKE A TRUSSING SYSTEM, IT WILL HOLD THE CHICKEN TOGETHER AS IT POACHES SO THAT THE WINGS AND THINGS LIKE THAT DON'T SEPARATE FROM THE CHICKEN.

JUST PICK IT UP, AND FOLD THE CHEESECLOTH, SLIDE IT DOWN A BIT, FOLD THE CHEESECLOTH OVER IT, PUT IT ALL TOWARDS THE BACK, GIVE IT A TWIST LIKE THAT SO THAT IT TIGHTENS IT UP AND JUST TAKE A PIECE OF STRING, THIS IS WHEN YOU WISHED YOU HAD ANOTHER HAND.

AND AFTER YOU'VE TIED IT, LEAVE A HANDLE LIKE THIS OF THE CHEESECLOTH BECAUSE IT MAKES IT VERY EASY TO PULL OUT OF THE POT AFTER IT'S FINISHED COOKING.

BUT NOW IT NEEDS TO SIT FOR ABOUT AN HOUR TO MARINATE TO LET ALL OF THE FLAVORS DEVELOP BEFORE IT GOES INTO THE POT.

WE'RE GOING TO POACH THE CHICKEN IN WATER WHICH YOU WANT TO FLAVOR WITH THESE HERBS AND THE VEGETABLES, BUT I'M GOING TO MAKE WHAT WE CALL A "BOUQUET GARNI" BY PUTTING DOWN SOME TOPS OF THE LEEK LEAVES LIKE THIS, CELERY TOPS, FRESH THYME, THREE OR FOUR BAY LEAF - THESE ARE DRIED BAY LEAF, AND I JUST SAVED ONE LEEK TOP LIKE THAT TO FINISH OUT THE BUNDLE.

WRAP IT ALL UP.

TIE IT TIGHTLY LIKE THAT IN A NEAT LITTLE BUNDLE.

IF YOU CAN TIE IT WITH ONLY TWO HANDS, THERE WE GO.

AND THAT'S THE BOUQUET GARNI WHICH I'M GOING TO PUT IN THE WATER WITH THE CHICKEN.

THERE IT GOES INTO THE POT.

NOW WE TAKE THE CHICKEN WHICH HAS BEEN MARINATING FOR AN HOUR, SITTING THERE WITH ALL OF THE FLAVORS DEVELOPING FROM THE MUSHROOMS AND THE BACON.

AND PUT IT RIGHT IN THE COLD WATER.

THEN WE ADD CHOPPED UP CARROTS - ALL OF THEM, AND THE ONIONS, AND THE CELERY AND WE JUST PUSH THOSE DOWN LIKE THAT, MIX IT ALL UP AND AFTER THE CELERY, WE ADD SOME SALT - ENOUGH TO MAKE THE WATER JUST A LITTLE BIT SALTY.

AND THEN COVER THE POT.

BRING IT UP TO A VERY GENTLE SIMMER AND SIMMER IT FOR ABOUT THREE HOURS UNTIL IT'S TENDER.

AFTER ABOUT THREE HOURS OR WHEN THE CHICKEN IS TENDER, TAKE IT OUT OF THE POACHING LIQUID USING THAT TAIL THAT WE LEFT ON THE CHEESECLOTH AND ALSO WITH A CARVING FORK, YOU CAN JUST STICK IT THROUGH THAT THICK PART OF THE CHEESECLOTH AND LIFT UP THE CHICKEN, DRAIN IT FOR A LITTLE BIT AND THEN PUT IT RIGHT ONTO ITS PLATTER, LIKE THAT.

NOW, I'M GOING TO DRAIN THE POACHING LIQUID AND GET RID OF THE VEGETABLES THAT HAVE BEEN COOKING IN THERE FOR THREE HOURS, ALL THEIR FLAVOR AND GOODNESS HAS GONE INTO THE BROTH, BECAUSE WE'RE GOING TO REPLACE THESE VEGETABLES WITH NEW ONES THAT WILL BE GARNISH AND ACCOMPANY THE POACHED CHICKEN.

TO DO THAT WE MOVE THE BROTH OVER.

NOW I'M JUST GOING TO ADD THE VEGETABLES, AND PUT THEM IN ALL TOGETHER.

LITTLE POTATOES, TURNIPS, MUSHROOMS, THE CARROTS WHICH I HAD SOAKING IN WATER, SO I'LL JUST LIFT THOSE OUT, WE DON'T WANT TO DILUTE THE BROTH ANY, AND THE LEEKS WHICH WE'VE TRIMMED AND CUT IN HALF.

NOW, THE VEGETABLES ARE READY TO POACH AND WE CAN GO AHEAD AND TAKE THE CHEESECLOTH OFF THE CHICKEN AFTER IT'S SET FOR ABOUT TWENTY MINUTES.

AND A FEW MINUTES BEFORE THE VEGETABLES ARE COOKED, JUST ADD SOME MORE FRESH HERBS, THE TARRAGON AND THYME GIVES A WONDERFUL FRESH FLAVOR TO THE BROTH.

YOU ONLY WANT TO COOK IT FOR A COUPLE OF MINUTES IN THERE.

WHILE WE'RE WAITING FOR THAT, I'M GOING TO TAKE THE CHEESECLOTH OFF THE CHICKEN, JUST CUT DOWN FROM BACK TO FRONT LIKE THAT, CUT THROUGH THE BACK PART HERE BECAUSE YOU JUST WANT TO TAKE THE CHEESECLOTH OFF ON THE SIDES LIKE THAT, WATCHING FOR ANY PIECES THAT WERE LEFT OVER.

AND GET RID OF THE CHEESECLOTH.

NOW WE'RE READY TO GARNISH THE PLATE WITH THE VEGETABLES THAT HAVE BEEN COOKING IN THE BROTH.

AND YOU PUT THEM AROUND THE PLATTER.

TARRAGON'S BEEN COOKING LONG ENOUGH THAT I'M JUST GOING TO USE THAT TO DECORATE THE TOP OF THE BIRD FOR THE MOMENT FOR PRESENTING AT THE TABLE.

ALL THESE WONDERFUL AROMATIC VEGETABLES, THE TURNIPS AND CARROTS, AND LEEKS HAVE BEEN COOKING IN THIS RICH CHICKEN BROTH.

OOPS, THEY'RE HOT.

AND JUST BEFORE YOU TAKE THE CHICKEN TO THE TABLE SPOON A LITTLE OF THE HOT FRAGRANT AROMATIC BROTH OVER THE CHICKEN AND OVER THE VEGETABLES.

KEEPS EVERYTHING HOT AND GLISTENING.

THAT'S A LOVELY DISH.

IF YOU'RE ON A DIET, YOU COULD BE PICKY AND OMIT THE BACON.

BUT MOST OF ITS FAT HAS BEEN RENDERED OUT ANYWAY AND BESIDES YOU NEED SOME FAT IN YOUR DIET OR YOUR BODY CAN'T PROCESS YOUR VITAMINS.

COMING UP NEXT, THE REAL TEST OF A GOOD CHEF IS A PERFECTLY ROASTED CHICKEN.

LET'S SEE HOW JEREMIAH SCORES WITH HIS.

FEW THINGS ARE MORE WONDERFUL THAN A PERFECTLY ROASTED CHICKEN.

BUT THE CHALLENGE IS TO GET MOIST MEAT, CRISP SKIN, AND THE BREAST AND THE LEGS ALL COOKED AT THE SAME TIME.

AND THAT'S WHAT WE'RE GOING TO DO.

TAKE OUT THE FAT FROM THE CAVITY AND PUT THAT ASIDE.

NOW I'M GOING TO SEASON THE CAVITY WITH SALT AND PEPPER.

PUT IN A FEW OF THE GARLIC CLOVES THAT HAVE BEEN, ACTUALLY UNPEELED, THERE'S A LOT OF FLAVOR IN THE SKIN, THEY DON'T HAVE TO BE PEELED, TAKE SOME LEMON, SQUEEZE THAT INSIDE AND RUB IT AROUND AND PUT THE LEMON INSIDE.

ACTUALLY I THINK I'LL PUT A COUPLE INSIDE.

AND THEN I'M GOING TO TRUSS THE CHICKEN.

TAKE ABOUT A THREE FOOT LONG PIECE OF STRING AND LIFT IT UP AROUND THE FRONT OF THE BREAST LIKE THAT, DOWN, AROUND EACH OF THE WINGS, THERE ARE MANY WAYS TO TRUSS A CHICKEN BUT THIS ONE'S VERY EASY AND IT WORKS.

THEN BRING IT AROUND UNDER THE LEGS LIKE THAT, CROSS IT OVER AND THEN JUST TIE UP VERY NEATLY THE LEGS THERE UNDER THE BREAST AND JUST DO A KNOT, AND I'LL TRIM OFF THE ENDS OF THE STRING.

THAT'S PERFECTLY TRUSSED.

NOW I'M GOING TO DO, BEFORE I PUT IT IN THE CASSEROLE, PUT IN HALF THE GARLIC IN THE BOTTOM LIKE THAT AND HALF OF THE FRESH ROSEMARY, I'LL SORT OF MASH THAT UP A BIT TO GET ALL OF THE FLAVORS STARTED.

THEN I'M GOING TO RUB SOME OF THE LEMON AND LEMON JUICE OVER THE CHICKEN, ALL THE WAY AROUND IT AND PUT THAT LEMON IN THE POT, WE'RE GOING TO PUT SOME MORE.

THEN, JUST A LITTLE BIT OF OLIVE OIL FOR FLAVOR AND TO KEEP THE SKIN NICE AND MOIST WHEN IT FIRST STARTS TO COOK.

THEN THE CHICKEN FAT THAT YOU'VE KEPT ON THE SIDE, JUST FLATTEN IT OUT, POUND IT OUT A LITTLE BIT WITH YOUR FISTS AND PUT IT ON THE BREAST OF THE CHICKEN LIKE THAT, IT KEEPS A LOT OF FLAVOR AND ALSO HELPS TO KEEP IT MOIST.

THEN I'M GOING TO PUT THAT, THE CHICKEN IN THE CASSEROLE, AND REMEMBER FOR THE BOARD AND FOR YOUR HANDS, THAT YOU HAVE TO WASH EVERYTHING VERY, VERY THOROUGHLY WHEN YOU'RE FINISHED.

NOW I CAN JUST PUT THE REST OF THE ROSEMARY IN HERE AND THE GARLIC CLOVES, SCATTER THEM AROUND, A COUPLE OVER THE CHICKEN, LAST ONE.

I TAKE SOME MORE OF THE LEMONS SQUEEZE THEM OVER THE CHICKEN AND PUT THEM IN THE CASSEROLE AS WELL BECAUSE THAT WONDERFUL AROMA, THERE'S SOMETHING REALLY MAGIC ABOUT GARLIC, ROSEMARY, AND LEMON.

JUST A LAST LITTLE BIT OF SALT OVER THE TOP OF THE CHICKEN AND THEN IT'S READY TO GO IN THE OVEN.

AGAIN, THE SECRET HERE IS TO COVER THE CHICKEN IN THE BEGINNING, IN THE FIRST PART OF THE COOKING AND UNCOVER IT AT THE LAST, TO CRISP THE SKIN.

SO I'M GOING TO PUT IT IN THE OVEN NOW.

THE REASON THIS CHICKEN LOOKS SO GOLDEN BROWN AND DELICIOUS IS BECAUSE I TOOK THE COVER OFF THE CASSEROLE FOR ABOUT THE LAST FIFTEEN MINUTES OF COOKING.

NOW TO CARVE IT, I HAVE TO TAKE THE TRUSSING STRING OFF LIKE THAT, WIND IT AROUND FROM UNDER THE LEGS AND THROW THE STRING AWAY.

NOW I'M GOING TO CARVE SOME PIECES OFF THE BREAST.

GETTING THAT WONDERFUL CRISP SKIN FIRST AND I'M PLACING THESE SLICES OF THE BREAST ON THE WATERCRESS WHICH I HAVE DRESSED IN SOME OF THE GARLIC THAT I COOKED WITH THE CHICKEN, PUREED WITH, MIXED THAT WITH THE CHICKEN JUICES, SOME WALNUT OIL, SALT AND PEPPER.

A LITTLE BIT MORE OF THE BREAST.

THEN I WOULD TAKE THE GARLIC, THE CRISP GARLIC THAT WAS COOKED IN THE CASSEROLE WITH THE CHICKEN AND SCATTER THOSE AROUND ON THE TOP.

AND A FEW ON THE PLATE LIKE THIS.

THESE ARE ABSOLUTELY WONDERFUL, AND YOU SQUEEZE THEM OUT OVER THE SALAD AND OVER THE CHICKEN.

AND DON'T FORGET OF COURSE THOSE WONDERFUL ROASTING JUICES WHICH HAVE BEEN DE-FATTED AND HEATED UP AND SERVED FOR THE SAUCE.

WHAT A BEAUTIFULLY ROASTED CHICKEN, WITH ALL THOSE HEAVENLY AROMAS, THE LEMONS, THE GARLIC, THE ROSEMARY.

WHAT A TREAT.

BRING ON THE ROASTED POTATOES, BRING ON THE MONTRACHET.

THIS IS JULIA CHILD FOR COOKING WITH MASTER CHEFS.

BON APPETIT.

Julia Child: Bon Appétit