Start Christmas with a bang cooking with champagne with that amazing pot roasted chicken from the Escoffier era.
🧑🍳 MY COOKING COURSE FOR BEGINNERS:
📖FRENCH CULINARY TERM GUIDE:
INGREDIENT:
To cook the chicken
A 2 kg /3.5 pound quality chicken
100 grams onion ( finely diced)
100 grams carrot ( finely diced)
50 gram celery (finely sliced)
100 grams clarified butter or ghee
50 grams or more dried morels mushrooms
salt and peper to season
For the sauce base:
500 ml brown chicken stock
500 grams chicken carcass or chicken wings chopped in small chunks
50 grams carrot
50 onions
20 grams celery
a branch of thyme
1 garlic clove
a bay leaf
50 ml champagne
salt and pepper to season.
For the sauce:
The cooked morels
the cooking butter juice from the chicken
the cooked morels
125 ml champagne
at least 300 ml sauce base
200 ml cream
salt and peper to season
For the chicken rice:
300 grams jasmine rice
450 g ml white chicken stock
1 bay leaf
a twig of thyme
salt and pepper to season
Cook notes:
Reduction times for the sauce
– 5 minutes after the sauce base is added.
– 10 minutes or more after the cream is added
Cooking time for the chicken : around 1h 20 Mn at 190 degrees Celsius / 380 Fahrenheit
10 minute before the chicken has finished to cook, take the lid off the pot and continue to cook the chicken in the oven uncovered for 10 minutes until brown and crusty
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: