As a Brit, one thing we do do very well is roasting meat and having it with vegetables. A few differences over here are: - we don’t chop off the big you did - we call this the ‘Parson’s Nose’ (no idea why), but usually people fight over this. - we rub the entire chicken with butter not oil. - we turn the chicken upside down for the first half an hour ( to allow the justices to run in to the breast) and then turn it the right way up for the rest of the cooking time. The rest is pretty much the same but with different vegetables. Love your channel! 🇬🇧🥂🇫🇷

It's good that the chef passed down knowledge that is still useful 100+ years later. That's heritage indeed

@thedayinthelifemiller8159

3 жыл бұрын

Very well, said

@ufo2go

3 жыл бұрын

Indeed, Stéphane should translate the prep section for us all. Great stove hey!

A quick advice. If you put salt and pepper all over your bird (chicken, turkey, duck, etc) and let it sit in your fridge overnight, you'll have it well salted at the time of roasting and it'll develop better crust. That's how we usually do it.

@chef4565

11 ай бұрын

I will try this

@Samurai78420

8 ай бұрын

Great point! Me personally? I plan ahead because roast chicken is one of my favorite things. I'll brine it for 24 hours, then I leave it on a rack over a half sheet pan in my refrigerator for a few days. It forms a pelicle where the skin is completely dry to the touch. It's absolutely not necessary, but I definitely recommend trying it that way. You'll be surprised how awesome it turns out.

@DavesTubeification

5 күн бұрын

It works great. If you want more info, search dry brining or judy bird.

I am now convinced I am mostly French. Thank you for sharing all of your wonderful recipes, knowledge & experience!

I have made this chicken so many times and it turned out fantastic every time! No modifications needed. Simple recipe and very clearly explained. Thank you.

I just discovered your channel and tried this recipe last night. It was a huge hit! My little girl loved it so much she got up to give me a hug in the middle of dinner. I can't wait to try more of the recipes. Thanks for making this fun, interesting, and informative.

Best home cooking channel on KZread. You should have a million subscribers.

@hederoth7883

5 жыл бұрын

Staniel Wilsenlöw Agree!

@hederoth7883

5 жыл бұрын

Staniel Wilsenlöw Agree!

@douglaskelshaw643

5 жыл бұрын

Hell yes. I'll drink to that!

@duijvelduijvel

5 жыл бұрын

agree !

@Ystadcop

4 жыл бұрын

I can't argue with that.

Open fire and a Lodge 16 deep camp oven. Onion, carrots, celery, garlic, mushrooms, and green beans. High heat for 30? minutes, and finish low and slow.Magnifique, Y'all.

The description of the first part of the book, cuisine ménagier, reads like the old Joy of Cooking. Even a rock or my dog or any inanimate object can produce a fine meal from such a book! Excellent!

You can never have too many chicken recipes. Roast chicken is always a favorite. This is going into my recipe file.

I’ve lost count of how many times I’ve cooked this recipe. Absolutely delicious.

@antonboludo8886

2 жыл бұрын

I am going to prepare it on X-mas Eve. I prefer chicken or duck to turkey. Plus there will be only 2 of us, LOL. "Mr. The Great"? Ha ha ha! xD

Old recipes are great, simple, honest, delicious and adaptable. I love your channel because you focus on cooking methods and not just recipes.

Wow roasted chicken doesn't have to be boring!! Thank you!!! This is different ❤

The finished product looks wonderful. I spent some time on holiday in France in the 90's (7 weeks) and remember butchers would roast chickens on a rotisserie outside their shops (the weather was still warm). They also roasted a mixture of vegetables under the chickens where the juices would drip onto them. Many people who live in towns and cities don't have ovens in their apartments because space is a premium and these chickens were very popular.

I watch A LOT of KZread cooking. I think this format should be more popular. Pure cooking, no flexing, showboating, bragging etc.

Beautifully roasted chicken! There is something about the French technique that gives superb results.

This is amazingly easy, even though it sounds and looks a bit time consuming with all the steps. But it is not. Thank you, Stefan, what a wonderful lunchtime our family had with this delicious chicken.

Spectacular! Amazing natural flavors to the potatoes and the worthy bird!

Another one of your recipes I will try!

So interesting your research, and the old books and recipes! It really adds to the quality of your clips. Thank you!

You are so generous with your knowledge. Thank you so much. May you be blessed always. Love your explanation.

Just tried this . Wonderful. The marriage of potato/onion/tomato and garlic in the chicken juices...fantastic. my new favorite way . Thank you my friend

I'm learning more and more with every video you make, showing us how to instead of editing out and merely talking about it.Great work!!!

I tried the 3-stage roasting method and my results were amazing! All parts of the bird turned out juicy and tender. I love how fast and easy it was to pull together a complete meal (just added a salad). Using a bit less tomato, I subbed small chunks of kabocha squash, turnip and mushrooms in place of potatoes. Of course, I added onions and garlic. Also tucked plenty of herb butter paste under the skin, made with anything I could find left my garden and fridge. Made a quick gravy/reduction with pan juice. Got lots of favorable feedback. Always happy when my 95 year old parents enjoy a tasty dinner!

@antonboludo8886

2 жыл бұрын

Nice!

I have never baked chicken that turned out. This time the chicken was perfect and my friends are amazed. Thank you, you are so talented!

I've watched this video over and over again trying to memorize it. I'm going to make this! And I'll be watching the video.

Every time I watch one of these clips I learn why my interpretations of recipes are so wrong and great tips for getting it right. Great channel, great delivery - a joy to watch. Merci beaucoup!

Just followed the recipe today for lunch. What a great way to begin this new year !! Merci Stéphane ! Vraiment géniales tes vidéos !!

Thanks very much Stefan for this very practical one-pan dinner. Can't wait to try.

A timeless classic. Great video 🍺

OK. I did this method of roasting the chicken and it is absolutely amazing. Plus having the bird in the side leaves more room for the potatoes. Thank you sir!

I've just cooked this chicken for the family dinner, my husband was amazed! It was so awesome! If only I could post the picture of my result. It was so French, like we have just been to France :) When we finish with chicken, I am definitely gonna further cook according to your other amazing recipies. Vive la France!

@FrenchCookingAcademy

5 жыл бұрын

glad to hear that you can always share your picture on instagram using the #frenchcookingacademy or on google plus look for french cooking academy else you use facebook

I think I need to learn French so I can read all these awesome historical cookbooks. I don't suppose many have been converted to English? I know a few are as I have bought Escoffier's book.

That looks really delicious.

Brilliant in its simplicity! Chapeau!

I love you style, the way you teach and show everything. Brilliant, Can't wait to try this recipe. Thank you.

I love how you demonstrated it simply for beginners . Please more such tutorials .

Love watching your videos, thank you!

Wow! I tried this with a locally farmed bird. Substituted baby carrots for the potatoes, and used a sweet onion with chopped tomato. Best roasted chicken I've ever had! That carrot, tomato onion mix with the garlic and pan drippings was perfect! Thanks for these videos!

Great recipe, I’m always looking for a new method of roasting chicken. Thanks chef!🇬🇧

so cool learning simple ways to expand your cooking flip the chicken wow

Best cooking channel ever!

Very nice...beautiful recipe, I can’t wait to make it this weekend! Merci!

A lovely recipe

love this vid!!!!!

Hola, soy de Perú. Te sigo y he preparado ya varias de tus recetas. Han sido un éxito. El Boeuf Bourguignon estuvo fantástico. Muchas gracias!

I love it!!

Awesome recipe!!! Thanks for sharing!!

Lovely - I thank you - my family thanks you!

Great tip with the side cooking first!

Thank you Stefan. Love this. I will do it. Thank you

Simple and delicious! Thank you

Excellent history of food. Thank you

excellent video...love cooking and this just adds to my confidence in making a great meal...

This came out really good and lovely, easily a repeat one for meals!

That looks merveillieux!!!

Tried this for the first time for a book club meeting after reading a book about France and it was soooo delicious and easy! Thanks for sharing your recipe!

Wonderful recipe chef , thanks Ivan

This recipe turned out brilliant. So juicy. So delicious. Better than a store bought chicken.

Thank you for the great content!

I made this today for dinner and it was so delicious....thank you for sharing this recipe. the instructions for trussing the chicken were so easy, it really makes a difference, keeps all the flavor inside...potatoes were so good too....can't say enough how good this was.

@FrenchCookingAcademy

6 жыл бұрын

yeah this is one i am cooking often too 😋😋 thanks for the feedback

Thanks, chief I can't wait to try this!

I love his cooking and the accent!

An excellent tutorial. Thank you.

Will make this for my family tomorrow. This was super easy and lovely

C’est magnifique. Merci beaucoup mon ami.

Super chef bravo

this was superb, thank you very much!

Brilliant! Thanks

I made this meal tonight and it was an instant hit with my family. I’ve never made any French before. I will absolutely be making this again and watching all of your videos ! Thank you !

@FrenchCookingAcademy

5 жыл бұрын

ThePolishPiper i am glad to hear it turn out well congratulation and well done 🙂 happy that your family was pleased too 👨🏻‍🍳👍

I am finally finding out how to do a roast chicken. I can't wait to try!

Thanks so much for the lesson. That finished bird simply looks delicious! Thanks :)

I did this recipe tonight for dinner for my family. It turned out delicious. Didn’t quite get the color after the 15 mins each side but the grill took care of that. Fast becoming a favorite channel of mine

@WPTheRabbitHole

3 жыл бұрын

yea, oil coverage of too much or too little, thickness of the pan, size of bird, moisture of the bird, etc, etc all play a role.

I've made this 3 times and love this recipe! We swap out the tomatoes for mushrooms, and seasoned butter inject the breasts first. Fantastic!

Excellent! I love this channel!

Thx for this advice. I almost did it always this way but I use olive oil to wrap it. and the 3 stages and turn the chick is new and very helpful.

i love this simple recipies!

@FrenchCookingAcademy

6 жыл бұрын

it is really worth the try 😋😋😀👨🏻‍🍳🍗

I learned one good after another in this video. Thanks!

Thank you Sir, for sharing French cooking . Your technique is so unique and clear . God bless. 😍

absolutely love your channel!

@FrenchCookingAcademy

6 жыл бұрын

Thanks a lot for watching🙂

Yum Dutch cream potatoes are great for roasting, and organic ones are amazing.

Superb, Stephane! This is my standard dish for hungry, tired children. I serve it over pasta or a simple rice pilaf. The kids in my family call it 'Uncle Pete's Chicken.

Thanks!

Love that roasting pan❤️

Roast chicken is the best! Great recipe.

Looks amazing!

@FrenchCookingAcademy

6 жыл бұрын

Always handy that home chicken 🙂🙂

Thank you for making authentic French recipes available to the average cook !! Jacques Pepin was the only real chef France would let us see before you came along !! LOL !

You Are The Best God Bless You Abundantly

*Et bien voilà ! Je sais enfin comment ficeler mon poulet……..et comment le cuire correctement Vos démonstrations sont impeccables, merci Monsieur. Et comme je vous l’ai déjà dit ,mon anglais progresse en même temps que mes « talents culinaires»

Looks amazing surely gonna try it on Sunday

You did It again 🇪🇸 Merci.. THANKS

Manifique! C'est beau.

It's 2020 and I'm diving back into all that I've missed over the years. This is by far the most artfully video'ed cooking channel on KZread. Not to mention the French accent that makes all the food look better.

@FrenchCookingAcademy

4 жыл бұрын

thanks jack 🙂👍👍

Merci beaucoup encore! Every video you make is enjoyable and informative. They also make me hungry. Slainte 🍷

Magnificent!

The current aga ovens are a newer version of this lovely oven you show. Thank you for your enlightening videos. Good teacher. 😷👍😷🌈👏

Wow, I need to cook it

really well done , thank you

Hey Stephane - not a big comment guy but felt compelled to add myself to your growing list of fans. Love your KZread channel and just joined your site on Patreon too. As an amateur cooking enthusiast, your videos hit a chord with me......interesting, entertaining, instructive, to the point, and absent of the self-absorbed fluff I see elsewhere. Thank you for doing what you're doing and please keep it up. You're on the right track.

Delicious! I just made it. I ran out of onion and replaced them with leek. I used the juices and and sucs on the bottom of the pan and deglazed with reserved chicken stock.