Today we are making fine dining roast chicken. We are taking something as simple as roast chicken and applying fine dining techniques such as dry aging and serving it with produce from the farmers market. This simple yet fine dining roast chicken is sure to impress. Let’s get cooking.
Mushroom Puree
200g mushrooms, sliced
5g thyme, picked
1 shallot, sliced
10g cream
splash sherry
10 g butter
Spring Onion Puree
3 Tbsp butter plus 1 Tbsp
green onions,8 tops and 4 bottoms
40 ml White Wine,
1/8 tsp Xanthan gum
Sauce Tarragon
1 Shallot, sliced
2 Garlic cloves, sliced
5 Tarragon stems, leaves and stem separated
50g white wine
60 ml Demi Glace
5 g butter
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Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic French cooking techniques with seasonal cooking recipes? Whether you are looking for easy delicious weekday meals, or special occasion meals, you are in the right place!
My name is Parker! I cooked my first meal by myself when I was eight. It was roasted lamb for Easter. I started working in restaurants when I was 15, graduated from the Culinary Institute of America and worked in many restaurants along the way including The Modern and Addison, both two Michelin starred restaurants.
My goal is to create a community of passionate cooks, whether you are a home cook, a professional or aspiring to be, where we can talk about food and become better cooks together. No matter what your skill level, we can all learn from each other and become better cooks. Let’s get cooking!