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https://www.1-1.parkerhallberg.com/coaching
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📋 Recipe: https://parkerhallberg.com/modern-coq-au-vin/
✅ Watch next
3-Michelin-Star Chicken Stock | The French Laundry- https://youtu.be/i4bmO8nQFWg
📖 Chapters
Fine Dining Coq au Vin at home- 00:00-00:15
Rooster – 00:16- 01:38
Roulade- 01:39- 02:53
Marinade- 02:54- 04:05
Sous Vide- 04:06- 04:56
Stock- 04:57- 06:14
Sauce- 06:15- 07:05
Polenta- 07:06- 07:40
Morels- 07:41- 08:17
Cipollini onions- 08:18- 08:49
Al a Minute- 08:50- 09:54
Plating- 09:55- 10:09
Tasting- 10:10- 11:02
16 Comments
🧑🍳Refine your culinary skills at home
https://www.1-1.parkerhallberg.com/coaching
📋 Recipe: https://parkerhallberg.com/modern-coq-au-vin/
Awesome video on this technique! Great job!
Oh yeah, here we go! Vin Vaugh, Potato Pataughto
Hello chef parker Is this what you teach in your course?
Excellent video, and I really appreciate the plating tips
Manicotti manicotti manicotti
In 50 years all they’re gonna be eating is manicotti!
3:44 are you saying louis jadot is from another region? cuz bourgogne is the french word for burgundy
Crazy good recipe and well taught
Can I make this during my lunch break?
great to see you back and the hair is looking fantastic ha
Ah yesss, the boiling oil scars on hands and forearms. The sharp knife and the iron pan. I can recognice a fellow cheff mate when i see those trails and man this guy sure is a fast and professional one.
bro i didnt see you eat it
Hi! Love the interpretation of this classic dish! I'm curious as to why you cook the chicken to 63°C sous vide but then go to 71°C when finishing it? Wouldn't the meat already be pasturised and safe to eat due to the long time cooking sous vide and bringing it up to 71°C just dry it out more?
Not worth it.
This channel is wonderful, thanks for sharing!
This was impressive, so well edited and such a joy to watch 😊 sounds delicious!