This looks divine, thank you for being the only chef on youtube making opulent food. Could you possibly make a gumbo or a bouillabaisse? I would love to see your take.
I am getting one hell of an education on French cooking. I never tried it before I met you. This looks fantastic, one of many of your recipes that has many layers of flavor. The pyromaniac side of me would love to flambe the sauce but since you said it takes away some of the flavor, I will resist the temptation.
I can get everything I need two blocks from home, except the apple brandy. There are cheap apple "flavored" brandy but if needed I can order it online. hearts and liver comes with all whole chickens here and they will not be omitted. I love almost any kind of organ meat. The Scottish have a dish called Haggis (I think) and I could eat that every day.
As immature as it is, I laughed pretty hard when you stuffed the bird….lol
ANNOTATIONS 0:15.500 Another "Chicken Normandy" recipe is known in France where a whole chicken with a forcemeat stuffing flavored with Camembert is roasted and served with a mushroom sauce. Mushrooms have NO place in the recipe with apples and cream, yet they are often called for in the American version of this recipe, and I'm sure that the confusion is due to the other "Chicken Normandy" recipe. I have combined these two recipes to create
0:15.500 I'm showing how to finish up a single portion. Obviously you can use a larger tray and do the entire chicken all at once, if that's what you need.
0:15.500 NOTES: Substituting light cream in the sauce will result in it breaking slightly during the reheating, but it will not be as heavy. Calvados is Apple Brandy.
0:15.500 One reason why Americans came to believe that French food was all about rich cream sauces was because of the impression that soldiers returning from the D-Day invastion in World War 2 brought back. They just happened to be in a region of France that is known for cream and butter production, and so those things are used heavily in the cooking there.
0:15.500 something greater than the sum of their parts – but with no mushrooms!
0:31.000 CHICKEN & STUFFING INGREDIENTS 1.6kg (3.5 lbs) Chicken, whole 1/2 of a Green Apple 70g (2.5 oz) Chicken Livers/Hearts 45g (1.5 oz) Camembert cheese 30g (1 oz) Shallots 3 T Parsley, fresh 1 1/2 t Provençal Seasoning (optional) 1 t Thyme, dried 25g (0.8 oz) Olive Oil
0:31.000 FOR THE SAUCE 400ml (14.1 oz) Apple Cider 120g (4 oz) Onion 2 Green Apples 150ml (5.3 oz) Calvados 150ml (5.3 oz) Heavy Cream 1 t French Herbs or Thyme
0:31.000 There is a LINK to this book on Amazon in the information box below this video.
0:31.000 Unfortunately there was a brief camera malfunction in the next scene, so you don't see the full sequence of me tempering the sauce with the cream. The key here is to go slowly and whisk continuously to avoid curdling.
13:16.600 At any rate the taste is unique and delicious – and a proven crowd pleaser many times over—except in Russia, where the combination of any fruit with any meat is perceived as bizarre. You may also consider adding a few pieces of cooked bacon in with the apples on serving. This goes especially well, although it is not traditional either.
14:27.700 FOR THE COATING 60ml (2.1 oz) Cream 20ml (0.7 oz) Vegetable Oil 15ml (0.5 oz) Lemon Juice 1/2 of a Green Apples 1 clove Garlic 1 T Coarse Salt 2 t Four-Mix Peppercorns 1 t Paprika 1 t Thyme 1/3 teaspoon Cloves, whole 2 Star Anise "petals"
14:45.000 Here is the garlic clove from the ingredients list I forgot to say in the audio.
14:45.000 Ultimately this is still one of those Old World dishes where plating was not considered especially important. Yes, it is mostly brown. That was not considered an issue a few decades ago. You can add a few springs of fresh thyme to add color to the plate.
15:24.400 In France, the term "in the style of Normandy" (translating to English here) usually means something cooked with cream, or apples, or Camembert. There are two famous chicken dishes of this type. The chicken recipe with apples, Calvados and cream is especially famous.
15:32.500 CLICK TO SEE THE FREE VIDEO TOUR ON YOUTUBE
8:15.700 Let it rest for a minimum of an hour, and 2 1/2 hours is perfectly fine. Then carefully cut the chicken into sections, taking care not to destroy the skin. Because of the coating, the skin will become crisp when you reheat it next.
12 Comments
Thank you, Chef! I'm going to show this to my sister and we're going to make this together when i visit her in a couple months 🙂
This looks divine, thank you for being the only chef on youtube making opulent food. Could you possibly make a gumbo or a bouillabaisse? I would love to see your take.
Only authentic chef!
I don't like mamy diffetent foods… but I think I could eat everything that you cook and call it the most delicious thing ever.
I am getting one hell of an education on French cooking. I never tried it before I met you. This looks fantastic, one of many of your recipes that has many layers of flavor. The pyromaniac side of me would love to flambe the sauce but since you said it takes away some of the flavor, I will resist the temptation.
I can get everything I need two blocks from home, except the apple brandy. There are cheap apple "flavored" brandy but if needed I can order it online. hearts and liver comes with all whole chickens here and they will not be omitted. I love almost any kind of organ meat. The Scottish have a dish called Haggis (I think) and I could eat that every day.
As immature as it is, I laughed pretty hard when you stuffed the bird….lol
Wow, this is very appealing. Going to have to try this when things calm down. I think I can get my son to eat this too. Thanks, Chef!
Chef u made food very nice.i like.u deferent make
The stuffing for this dish is really fantastic. it occurs to me that it would also make a really good filling for ravioli.
looks like the sauce/cream broke at the end. any way to stop that from happening?
this looks straight awesome
ANNOTATIONS
0:15.500
Another "Chicken Normandy" recipe is known in France where a whole chicken with a forcemeat stuffing flavored with Camembert is roasted and served with a mushroom sauce. Mushrooms have NO place in the recipe with apples and cream, yet they are often called for in the American version of this recipe, and I'm sure that the confusion is due to the other "Chicken Normandy" recipe. I have combined these two recipes to create
0:15.500
I'm showing how to finish up a single portion. Obviously you can use a larger tray and do the entire chicken all at once, if that's what you need.
0:15.500
NOTES: Substituting light cream in the sauce will result in it breaking slightly during the reheating, but it will not be as heavy. Calvados is Apple Brandy.
0:15.500
One reason why Americans came to believe that French food was all about rich cream sauces was because of the impression that soldiers returning from the D-Day invastion in World War 2 brought back. They just happened to be in a region of France that is known for cream and butter production, and so those things are used heavily in the cooking there.
0:15.500
something greater than the sum of their parts – but with no mushrooms!
0:31.000
60g (2.1 oz) Bread Crumbs
90g (3 oz) Ground Chicken or Pork
0:31.000
CHICKEN & STUFFING INGREDIENTS
1.6kg (3.5 lbs) Chicken, whole
1/2 of a Green Apple
70g (2.5 oz) Chicken Livers/Hearts
45g (1.5 oz) Camembert cheese
30g (1 oz) Shallots
3 T Parsley, fresh
1 1/2 t Provençal Seasoning (optional)
1 t Thyme, dried
25g (0.8 oz) Olive Oil
0:31.000
FOR THE SAUCE
400ml (14.1 oz) Apple Cider
120g (4 oz) Onion
2 Green Apples
150ml (5.3 oz) Calvados
150ml (5.3 oz) Heavy Cream
1 t French Herbs or Thyme
0:31.000
There is a LINK to this book on Amazon in the information box below this video.
0:31.000
Unfortunately there was a brief camera malfunction in the next scene, so you don't see the full sequence of me tempering the sauce with the cream. The key here is to go slowly and whisk continuously to avoid curdling.
13:16.600
At any rate the taste is unique and delicious – and a proven crowd pleaser many times over—except in Russia, where the combination of any fruit with any meat is perceived as bizarre.
You may also consider adding a few pieces of cooked bacon in with the apples on serving. This goes especially well, although it is not traditional either.
14:27.700
FOR THE COATING
60ml (2.1 oz) Cream
20ml (0.7 oz) Vegetable Oil
15ml (0.5 oz) Lemon Juice
1/2 of a Green Apples
1 clove Garlic
1 T Coarse Salt
2 t Four-Mix Peppercorns
1 t Paprika
1 t Thyme
1/3 teaspoon Cloves, whole
2 Star Anise "petals"
14:45.000
Here is the garlic clove from the ingredients list I forgot to say in the audio.
14:45.000
Ultimately this is still one of those Old World dishes where plating was not considered especially important. Yes, it is mostly brown. That was not considered an issue a few decades ago. You can add a few springs of fresh thyme to add color to the plate.
15:24.400
In France, the term "in the style of Normandy" (translating to English here) usually means something cooked with cream, or apples, or Camembert. There are two famous chicken dishes of this type. The chicken recipe with apples, Calvados and cream is especially famous.
15:32.500
CLICK TO SEE THE FREE VIDEO TOUR ON YOUTUBE
8:15.700
Let it rest for a minimum of an hour, and 2 1/2 hours is perfectly fine.
Then carefully cut the chicken into sections, taking care not to destroy the skin. Because of the coating, the skin will become crisp when you reheat it next.
What size chicken? Could you pressure cook this? Thanks!