What does a Michelin star chef cook at home? Apparently, it’s stuffed chicken. You might call it a ballotine or a rouad. Today, it’s fancy chicken and chips. So, I got a whole chicken and decided it was time for a challenge. The first step is the real hard part. Let’s make sure we’re doing it right. Okay, that doesn’t seem so bad. I’m going to walk you through all the steps here, unless of course I struggled. And here’s our debone chicken. And that wasn’t difficult at all. God, dude. The important thing is just to make sure the skin is intact. We’ll just fold it gently and put it away while we work on our stuffing. We first need some cubed bread to serve as the base and to absorb those juices. Next is diced shrimp, but you can really use whatever you’d like. We’ll also add some of the chicken itself, some parsley for freshness, an egg to service the binder, salt, a little pepper, and one of my favorite spice blends, which I’m adding cuz it tastes good. Season the chicken, then add the salt. Fold each side over the other. Now, we just need to tie it all up and give it that six-pack. You look like one of those turkeys when they tie it up and it gets all like lined out. What? Season the outside with a bit of salt and brush it with clarified butter to help the skin crisp up. Roast at 200 Celsius or 390 Fahrenheit for about 40 to 45 minutes, or at least until the inside of the chicken reaches 165. Now, we need to let it rest for at least 15 minutes. There are levels to this. A Michelin starred chef’s simple home-cooked meal is perhaps one of the most elaborate things I’ve ever made. It’s extremely savory, satisfying, and fun to eat on its own. But I think it’s great with a side of fries.
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Link to the original video:
https://youtu.be/SLn2ZLpeCUk?feature=shared
If it doesn’t work, just search up “Aden Films stuffed chicken” and it should show up.
The green sauce at the end is a cafe de Paris sauce I tried making based on the ones served at L’entrecote restaurants.
If people are actually curious about the boning, watch Jacques Pepin's video instructions.
The cut to theo was absolutely perfect😂
Do iron range porketta vs Italian porchetta
This is like one or two steps away from the Turducken.
Sweet
🧢, I bet Michelin star chefs make PB&j at home bc they are tired of cooking all day
Best cooking channel.
To be fair, if youre boning chickens professionally it becomes a very quick process. Jacques Pepin could do it in 45 seconds, 2 minutes if he explained while doing it.
After that its very few dishes and "stick it in the oven come back in 45" so its suuuuper low effort to make and clean up after + Now you have that carcass for stock making. A very chef move.
splendid
Nah, Michelin star chefs come home and cook instant ramen and a 40.
dude that's so much bullshit im just getting taco bell
Thought roulade was a dessert that’s like cake filled with cream
Thanksgiving vibe I july
You're American. Call them fries. Because thats what they are.
My guess is they are probably getting take out as all they do is cook.
Fries made it special!
Broo has the Forbidden Spice Berbere😂😂🔥🔥🔥🔥 dont let them know about it
Marco Pierre White – Knorr Chicken Stock Pot and Olive Oil
Dude that Rogan "what?" Was so perfectly timed. Incredible use lmfao
What is this song?
Why is he American and calling fries chips?
um I'm fairly sure the answer to that question is instant ramen 💀 no chef is coming home and thinking yk what I'd like now? I'd like to cook sum fancy
You should do fish fry
nooo shmicen ded😔😔😔😔
That joe Rogan roast was so good😂😂
This guy should do a collab with Benjamin the baker
How do I make orange chicken at home?
Hey man, I think you live in Austin due to your grocery store choice. Would you like to come over for some homemade ramen and pork? Or maybe some barbecue lol
10/10
What are those cooking strings made of?
dago's own this channel
Looks good! sadly, I don’t care for shrimp or stuffing for that matter.
S/o Berbere 🙌🏾