Poulet farci is French for “stuffed chicken,” a classic dish. For our version, we use a chicken crown—the breast kept on the bone with the legs cut away—and we turn the leg meat into a mushroom-and-herb-flecked farce, which we stuff between the breast meat and the skin.
It’s both a super-refined way to serve a whole roast chicken and super smart. The problem with roasting a whole chicken is getting the leg meat cooked through without overcooking the breast, while simultaneously producing crisped, bronzed skin. Enveloping the breast in an insulating layer of farce keeps it from overcooking, and separating the skin from the breast with that layer of insulating farce helps it to brown and crisp. And … it looks and tastes amazing!
In this video, chef Nick Gavin shows you how to transform a humble supermarket chicken and transform it into a dish you’d be happy to be served at a Michelin-starred restaurant. Nick gives a master class on how to butcher the chicken while preserving the integrity of the skin, and demonstrates some sound ground meat technique for creating a smooth, truffle-and-duxelles-speckled farce, along with tips for how to stitch the chicken skin, pipe in the farce, and inject the breasts with brine for a ridiculously, ridiculously good-looking and delicious roast chicken.
Pair it with a rich chicken demi-glace and a crispy potato pavé, and you’ve got a dinner-party stunner. For more recipes, guides and tips, and classes, visit chefsteps.com.
Recipes:
Poulet Farci: https://www.chefsteps.com/activities/poulet-farci
Chicken Demi-Glace: https://www.chefsteps.com/activities/chicken-demi-glace
Potato Pavé: https://www.chefsteps.com/activities/potato-pave
Equipment:
Buy a Breville Sous Chef® 16: Https://breville.oie8.net/0ZebEN
Buy a Breville Joule® Oven Air Fryer Pro: https://breville.oie8.net/21W1WG
Buy a probe thermometer: https://www.thermoworks.com/thermaq2?tw=CHEFSTEPS
Buy a brine injector: http://www.amazon.com/gp/product/B004PJDQCQ?tag=chefsteps02-20
[Time Codes]
0:00 – How to make poulet farce
0:38 – Prepare the chicken crown and brine
7:53 – Make the farce
9:50 – Process the farce
11:53 – Stuff the farce into the crown
13:57 – Roast stage 1: Low and slow
15:25 – Roast stage 2: Rest and hot finish
16:33 – Carve and serve the poulet farce
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41 Comments
This channel is so damn good. Love this presenter as well!
Does it make a difference if you inject the brine as opposed to brining the the complete bird?
This was super fascinating. Thanks!
Seriously? Benefit is not worth the effort!
“5% salt, 200% water.” Eh?
How to make a 150$ michelin star dish with ab10$ bird
Step 1: add 200$ worth of truffles and mushrooms
Laborious, but impressive.
Wouldnt it make sense to just tie it up like you did with the butterball chicken?
Someone (I think jokingly) suggested turning the farce into nuggets. In all seriousness, I’d love to hear other suggestions on how to use farce creatively. Dumplings? Cooked then sliced? Breaded and fried?
When is the new Roast Chicken guide dropping?
Too bad a supermarket chicken has absolutely no quality as a Michelin star recipe…… ( you know what I mean)
Still good as a tutorial though…
This was ABSOLUTELY AMAZING!!!!!! Thank you.
Chef i s fantastc!
Wow that’s awesome. Can’t wait to give it a try. Joining Chef Steps was a brilliant move on my part. Thank you.
we had something like this in our kitchen nice to see you guys doing it
9:04 – Damn daddy, chill
Seems like a lot of that water you injected ended up in the pan as you were working on the chicken
Completely different awsome
11:45 Not the Helicopter move please 😭
Incredible
Cooking Perfection!!!!
Mindless stupid pretension, aka, Chef Steps.
That was a fabulous cooking video
Is it just me or everyone just like to watch super difficult dishes but with a never attempt this at home kind of mentality 😂
I like when they say im going to show you how and than immedialty mention truffles. Like I'm some sort of hedge fund manager. Who has trufle money!
Keep this kind of videos coming. This is the technique centered content I’ve been looking for!
This kind of absolute ridiculousness is what makes cooking fun
Fantastic job, as always, Nick & company! Looks absolutely amazing! Can’t wait to give it a try. Happy holidays!
Chef Kevin De Bruyne
Love this stuff Chefsteps! Comment for the algo!
xmas dinner for one is ready!
that looks really delicious
would using a meat grinder work well instead of a food processor? running the entire mixture through the meat grinder for 3-4 times and then working it by hand for a minute should yield a similar paste i think
"super cheap"
Definitely a dish I'm happy to outsource to a professional!
Amazing, although the 15 seconds after 1:20 is weirdly NSFW
firstly, amazing. secondly, if you roasted the skin from the legs and then cooled, before processing in to the farse, do you think that would work? I'm just thinking it would be far easier to blend, and up the roasted flavour?
chickens are $10 in seattle? so cheap!
I wonder if I can do that with turkey!
Full chickens aren’t 10$
Nice – i might be wrong but I think the dude managed to do a yt food video without the word elevated