Champagne left over wouldn’t happen in this house !!!!! Looks a fantastic Chicken recipe

Dear Stephen, I believe that very soon you're going to be the next great French culinary chef on video, as Jacques Pepin has retired. I also think that your emphasis on 'bistro', 'café', and rustic cooking is most excellent, as it enables viewers to feel that they can do it with minimal stress. Your small but tidy kitchen also gives us the feeling that we don't need a $100,000 kitchen to get the results. Many thanks and congratulations! Joseph E Fasciani

@FrenchCookingAcademy

5 жыл бұрын

thanks joseph and you are right you don't need supper expensive equipment to get things done 🙂

@ERSCAUS

5 жыл бұрын

Agreed!

@Robin-sb7vu

5 жыл бұрын

I really like how he explains each step. He makes it easy for me to follow. :)

@floydvaughn836

2 жыл бұрын

I have several inspirations. But Rachel Khoo convinced me that if she can cook in her little French kitchen, I could cook in my travel trailer kitchen. My kitchen is a little bigger now, but the aesthetics are the same. Do with what you have, the best you can make it. Stephan ROCKS.

The most simple of ingredients anyone has on hand! And look at what you created! Yet, more, you described this in easy-to-use steps most patrons could understand. The green beans ... so simple but beautiful to the eye which frames the main composition. Thank-you, Stephan, for taking time both make this .... and post it. I would change nothing! Merci beaucoup!

@FrenchCookingAcademy

6 жыл бұрын

Thanks a lot for a beautiful comments 👨‍🍳👨‍🍳🙂🙂

I have an old Escoffier book I read when I have the time to absorb what he is prescribing. My father was a wonderful cook and was my inspiration to become a chef. In this recipe, it is my opinion that the melted butter napping is applied after the initial moisture stage of the cook while the lid is on the pan. The moist environment in the large (beautiful) pan will disperse the butter to the bottom. The fatty composure of the skin of the chicken will release the butter most easily. So...the episode in the oven to brown/color the bird seems to me to be the time for the butter bath :-).....I love your cooking discipline and channel, Viva!...Chef Doogie, Oxnard, Ca.

I learn so much more than preparing a recipe watching your videos. Specifically, the history, why, and techniques.

Every week a new lesson in yummy food. Can’t wait to try it. Thanks.

Had to leave work because of stomach problems and here I am planning to make this as soon as I feel better!

AWESOME!! I've been waiting for your next video.

Welcome back. Absolutely smashing.

I love the plating. You make awesome videos with mouthwatering recipes. 😋

Stefan, I love how you made the veggies and ham look pretty-all in rows, so fresh-before cooking!

@FrenchCookingAcademy

6 жыл бұрын

Thanks chris

Beautiful! I am making this for my family this weekend! Love the terms that are provided as well. :)

This looks absolutely amazing! I will definitely try this!

I love your videos I will try this recipe and can’t wait! Stephan your the best! From Toronto Canada 🇨🇦

What a stunning recipe.

Another excellent recipe I love this series.

Beautiful dish!

Amazing we did this today and it remarkably was so much like my late mother’s Sunday Roast Chook thank you

Looks delicious as always! I personally appreciate how you make French cooking seem accessible to everyone. Thank you so much!

@FrenchCookingAcademy

6 жыл бұрын

Glad you like the sho 🙂🙂👍👨‍🍳

It's a beautiful presentation Chef. Makes a humble roast chicken very appetizing. Thanks for the recipe!

@FrenchCookingAcademy

6 жыл бұрын

Thanks a lot🙂👨‍🍳

As always a very enjoyable and informative video. Keep them coming!

@FrenchCookingAcademy

6 жыл бұрын

thanks 🙂🙂

Awesome ❤️

Awesome video!!!

Fantastic recipe chef well done , thanks Ivan

@FrenchCookingAcademy

6 жыл бұрын

Thanks for watching

Quite excellent.

My niece's husband is French and the first time they invited me to their home for Sunday lunch I thought, 'Ah bless them, they're doing a roast chicken dinner'. When we sat down to eat, her husband, Jean, presented the platter exactly like this! Given there were 3 adults plus 2 children my first reaction was maybe he was gonna perform a miracle, lol, because there didn't appear to be nowhere near enough. Thankfully he went off to the kitchen and returned with a tureen of mixed vegetables and more roast potatoes. I was most impressed with the tenderness of the chicken, the entire meal was extremely pleasant.

i love your channel and am learning so much from your recipes

@FrenchCookingAcademy

5 жыл бұрын

thanks theresa i am really happy to hear that it motivates me to continue🙂🙂

I love your videos and keep up the good job mon cher chef. A+

very good dish nicely presentation eye appeal bon appetit chef

I just cooked this for my family. So juicy and delicious! Separating the chicken into four pieces left a lot of meat on the back of the carcass and up near the wishbone for the chef 👍

One of your best ever! (even your plating is great - haha!)

@FrenchCookingAcademy

6 жыл бұрын

I would not go as far as talking my playing up 😂😂 it's pretty bad but I think I am going to buy a book on it and make a video on it 🙂 I love learning new things

Thank you for accenting on the small details

Still trying to wrap my head around the concept of leftover champagne.

@mazzy87236

4 жыл бұрын

Exactly, theres no way that's a French practice

@Lughnerson

3 жыл бұрын

Any wine will do. That's the French country Maman way of cooking.

@paulnelson5144

2 жыл бұрын

Diana Vreeland once suggested in Vogue magazine, “Why don't you...wash your blonde child's hair in dead champagne as they do in France?” That’s gonna be one insufferable kid is all I can say.

Just made the dish for dinner fantastic One tip keep the carrot celery onion ham mix serve with the chicken I was going to put in bin then tasted it give it a go !

@FrenchCookingAcademy

6 жыл бұрын

Great David amazed you already tried the recipe 😋😋😀👨‍🍳👍

As student, I highly appreciate those chicken recipes, as chicken is the only meet I can really afford :D. Great job, as always, of course :).

@FrenchCookingAcademy

6 жыл бұрын

Great to hear you can try out some recipes 🙂🙂😋

@pinkysuspegasus

6 жыл бұрын

I tried some of your sandwiches - croque madame for example - and they turned out great!! I am now looking forward to trying your 30 cloves of garlic chicken!! I support you on Patreon, keep up the great work man :)

Bet that tasted great!

nice dish

i had to subscribe !!! ure making much awsome food and it looks amazing! keep making vids! :D

@FrenchCookingAcademy

6 жыл бұрын

thank you and welcome to the channel 👨🏻‍🍳👨🏻‍🍳👍🎉

Et voila...!!! Another great casual dining meal from Auguste...to me, Cuisine d'Auberge is the least fussy haute cuisine with exceptional taste and texture...a bit of Chardonnay and baguettes complete this fantastic dish...

admirable

Great video again. Merci beaucoup ...

@FrenchCookingAcademy

5 жыл бұрын

👍

i love your recipes. I will do this one soon, but this weekend i will do a "Mutzbraten". Greetings from germany and keep it up ✌️

Lovely looking dish for a couple at the Holidays, sans the big turkey, and sans all the friends and relatives, and sans the effort and drama of these sorts of "occasions" at this time of year! I'll be doing this recipe at "this wonderful time of the year", for two!! :D lol.

I’m flying over to give it a taste lol 😂 I’m going to make it soon Delishhh

Nice video. Thanks

@FrenchCookingAcademy

6 жыл бұрын

🙂

Thanks

I recommend a pot of "LE CREUSET" to everyone - nothing beats a cocotte of this supplier!

@Rimpelmans

3 жыл бұрын

I agree, I only own one pot made by Le Creuset, because they are expensive but it is by far my favorite. I have the exact same one as Stéphane uses in this video except mine is orange/red.

Looks like a nice alternative to a roast chicken

His accent is why I keep showing up 👌😊

Greetings from Greece! It might seem exaggerating, but I think that you have one of the best cooking channels in youtube. I think it would be useful if you give advice how to combine the dishes with wine.

@FrenchCookingAcademy

6 жыл бұрын

yes that has come up quite a few times i am working on a relationship on getting a french wine merchant on board to be able to get some wines on the show and talk about them

@ronschlorff7089

4 жыл бұрын

Ditto!!

@shouqie844

4 жыл бұрын

@@FrenchCookingAcademy As someone who enjoys french food of the type you have show cased- without using wine in cooking and not an overwhelming amount of butter- I hope you will continue with these new methods and if wine becomes necessary, you will kindly also suggest substitutes. Thanks.

@jacellhs9644

4 жыл бұрын

Yes that would be great!

@charliesimpson2974

4 жыл бұрын

@@shouqie844 Wine is essential in many dishes. If you just don't like alcohol, be advised that alcohol evaporates at 180 degrees F. When you cook almost anything with wine it will simmer (boil) at well over 200F, so the alcohol will be long gone leaving only flavor. If you have a religious objection, or are a recovering alcoholic then cooking with wine (or brandy, whiskey or any other spirit) the alcohol is gone, not an issue.

Wow

I read a article about tarragon and they mentioned poulet à l’estragon. Could you do a video on that next! I would love to see an herb themed series 😸

@FrenchCookingAcademy

6 жыл бұрын

Poulet à l,estragon is a bit similar to hunter chicken

Hey Stephane! I am so excited to try this recipe. Chicken can never be moist enough in my opinion and this is a nod to a great Chef (Escoffier) made easier for the home cook like me. I have two questions. 1. Surely the size of the cut depends not only on the low temperature but the cooking time? 2. Why do some poultry recipes brown the bird first and this recipe browns the bird last? Thank you for the time you take to share your knowledge, although having left over champagne would never exist in my maison. Merci beaucoup!

Hi - thanks for a great recipe! looks absolutely delicious in the best traditions of french cuisine. I would like to buy a cast iron and there are so many sizes... - which one do you use? Thanks!

@FrenchCookingAcademy

6 жыл бұрын

i have added a link to the pot i use in the video description

Your videos are becoming really well produced,; you've come such a long way. I love low and slow cooking and this technique from the master looks amazing. Now I just need to buy some Le Creuset. Helen Rennie has done great videos on plating techniques; you may find them to be worth watching...

@FrenchCookingAcademy

6 жыл бұрын

I will make sure to check it out thanks a lot :o)

Wow! Will definitely give this a try in the autumn with my new Le Creuset! What size durch oven did you use in this video? I have a 5.5 qrt.

@Hiwatt100W1

3 жыл бұрын

Hi Lorie Ann, based on his notes above, Stephane uses a 2 qt Le Creuset Dutch Oven type pan for this.

Would Be nice Chef with An White Wine Sauce And Button Musrooms? Or An Cream Sauce With The Roasted Jucies Nice Recipe 😊

This looks amazing! Question: can you remove the chicken from the pot to brown under the broiler on a sheet pan? I can tell from looking how much flavor is infused from this method but I tend to prefer chicken with skin to be browned/crisp for presentation.

@FrenchCookingAcademy

6 жыл бұрын

yes you can at the end of the day the browning is just for the look . just be careful not to leave it too long as it will dry the meat real fast

This is awesome. Have you ever done it with poblanos in the veges?

@FrenchCookingAcademy

6 жыл бұрын

You mean the chilies called poblano?

@rcg5317

6 жыл бұрын

French Cooking Academy yes! I have done this similar thing and I add different new things each time. I also use sage. This is a wonderful dish! Thank you for sharing it.

Do you have a recipe for Coq Au Vin you could demonstrate in a video?

👍👍

good a jod😊

What is the diefrence in using a cartouche as regards to a pan with a lid on top?

Okay, I cannot seem to find the Beautiful France cookbook. Any idea where I can find your edition?

Hey! This is a lovely recipe. I want to cook this. But, here in India ovens are not a typical in the kitchen. Could you tell me if the roast could be done on stove top? Thanks

I'm seriously thinking about a modified version of this to make some wings. Maybe broil them at the end to crisp the skin.

Except for the browning, you could totally do this recipe in a crock pot/slow cooker.

How do you prevent over cooking when browning under the grill at the end pls

you make it look easy but I suspect I'll have to do it 4 times before I get it right.

@FrenchCookingAcademy

5 жыл бұрын

it’s easier then it looks it is more time consuming then anything else

Isn't matignon a thinner cut than a julienne? Love all your videos BTW.

@FrenchCookingAcademy

6 жыл бұрын

The Matignon is the name of the aromatic garnish like the mirepoix . The vegetable cut is called the paysanne cut ( farmers cut ) which is just finely sliced vegetables.

Mmmm If I let it a bit longer in the oven, because I like it a bit more roasted, will it get too dry, do you think?

Hi What's the name of the other book, behind the Escoffier?

Can this be adapted to white meat only?

Well, that was interesting. It's hard to beat conventional Roast Chicken let's face it, but this may be worth a try! My cast iron is unenameled cast iron. Will that be ok? If not I'm gonna use my stainless cookware. Heat is heat, right.

@wvman2374

5 жыл бұрын

that would work for cooking the chicken, but you will have a rough time deglazing a cast iron pot like that; you'll probably end up with a right mess and have to scrape it off and ruin the pots seasoning. An enameled dutch oven is well worth the investment and you don't need to spend $300 for the le creuset that Stefane uses, a quality Lodge can be had for $60 at amazon.

@floydvaughn836

2 жыл бұрын

I de glaze my raw Lodge ware all the time. Tomato sauce, stock, wine, etc. If you're worried about stripping the seasoning, just re oil it. Take it easy with the heat is all.

Pro tip; only use good quality, organic (if possible) free range birds for this method. Poor quality birds have too much fat, that will split your final sauce into a fatty curdled final product.

@davidpearson243

6 жыл бұрын

Very true used the local butcher for my chicken

@jocaingles8464

4 жыл бұрын

I would recommend to use chicken as opposed to human meat, even if he's a bad butcher

@brianyoung3

4 жыл бұрын

He does say to degrease the pan. After removing the chicken, the fat will separate from the jus and you can skim most of it off the top with a ladle.

@kayfarquar2034

3 жыл бұрын

free range pastured chick has a tough texture. At least in the US. It has to be brined first.

Looks good. Only thing is I prefer my chicken skin to have more color and crispness.

@deendrew36

4 жыл бұрын

Bill Bixby maybe leave it uncovered then for a bit. That will brown it up well.

Can this be done with a couple of Cornish game hens instead of one chicken?

@aidanclarke6106

5 жыл бұрын

c393083 - Hens need to be cooked much longer than a chicken, but it should work

@floydvaughn836

2 жыл бұрын

@@aidanclarke6106 ahem...a Cornish hen is actually a small chicken. A hen is a female chicken, of any size. The Cornish game thing is just a marketing ploy. Really. Google Cornish game hen. Folks see game and think wild, as in organic, as in better. But it's really just a chicken harvested after 6 weeks.

Is the ham you are using a drier cured ham like prosciutto ?

@FrenchCookingAcademy

5 жыл бұрын

yes i deed cured ham

At what temperature do you start out?

@FrenchCookingAcademy

5 жыл бұрын

hi there , for which part ?

Fuck the cholesterol level, now I am in the melted butter mode :D

si M. Scoff avait eu un micro-ondes, combien de temps aurait-il cuisiné le plat? (demande un ami :-) )

I have always been baffled by Chefs who *ignore the rich brown fond all over THE SIDES OF THE PAN*. Just angle the pan & give it a light buffing rub with the spoon & deglazing fluid. You can even strip it off as the juices reduce, by dragging some up the sides & letting it soften before fully deglazing. That method helps hasten the reduction, because the heat from the sides also evaporates the fluids. You know, DEGLAZE THE PAN of the glazed fond. That is where the colour & flavour is hiding, in plain sight.

@Locomaid

5 жыл бұрын

Gypsy SnickerDoodle : The browned food on the sides can be bitter and spoil the flavor

uhh delicious meat, one questions :) I hope you are getting used to it isn't that sauce a bit too thin?

@FrenchCookingAcademy

5 жыл бұрын

the jus de poelage is always thin 🙂👨🏻‍🍳

Cooking

@deendrew36

4 жыл бұрын

AJ Ramos-Torrescano ok

FOOD. KING. BH. LA

i quite dislike the fact that jus is strained and solids discarded. id probably leave them in, or maybe mash them to thicken the sauce... dunno, will have to give this a try

@aidanclarke6106

5 жыл бұрын

Luka Šoštar - Being discarded doesn't mean "thrown away". Using leftovers to make new recipes is considered an art in everyday French cooking. This carrot, bacon, celery leftover would be delicious on some pasta the next day, or on a steak.

@lukasostar3008

5 жыл бұрын

@@aidanclarke6106 yeah, that sounds reasonable, i'd do something like that, often i see/hear 'use for something and discard' and i always get upset. Why would you discard it? that's really tasty! thanks

ယအ္ဃျဲင်္န

I would remove the toothpicks before serving.

Add the butter. I think I love that part. 🍑❤️🐔

Pretty sure that's called a Trivet

Mon chef chef. Ont peux pas "bend” the pan. Je pense "tilt” c’est mieux!

@aidanclarke6106

4 жыл бұрын

Greg: On peut pas "bend" the pan Hulk: **Hold my beer**

Leftover Champagne? Je ne comprends pas.

@aidanclarke6106

5 жыл бұрын

Un reste de champagne

@deendrew36

4 жыл бұрын

Lolz...

can’t you just post the recipe online? I just have been through this video three times trying to figure out what temperature to put the oven at.....

Le mec déglace au Champagne quoi...

@aidanclarke6106

5 жыл бұрын

Cosi - S'il te reste un fond de champagne au frigo, ça peut être une bonne idée pour l'utiliser 🙂

Mon chef chef, Le mot n’est. pas bend the pan. Il faut dire tilt (incliner). Amitées

@FrenchCookingAcademy

5 жыл бұрын

ok merci 🙂👍

Please, no tooth sticks on the plate.

Wait wait wait..... leftover champagne? WHAT is that?

That's a very pale roast chicken.

Steamed chicken. Yukkk

@deendrew36

4 жыл бұрын

Lance Carbuncle no, not quite.

Not enough browning with that method.

@deendrew36

4 жыл бұрын

avalon449 just leave the lid off for a bit if you want it browner.