In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.
In this video, I demonstrate a classic version of white chicken stock. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. It is also the base for the French Mother Sauce Veloute.
The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.
In a previous video, I demonstrated how to remove the thigh bone of a chicken hindquarter and while "Frenching" down the leg bone, which results in a semi boneless leg that you can then stuff. In this video, we'll go through a simple stuffing process and I'll demonstrate two different ways to actually cook the finished product.
This video will demonstrate how to take a hind quarter, remove the thigh bone and then "French" the leg bone. What results is a semi-boneless chicken leg and thigh that can then be stuffed with any number of delicious fillings and force meats. For part two of this video, which demonstrates the stuffing and cooking process, please refer to the first video listed in the "Related" section below.
In this video, we go over how to debone a chicken leg and thigh. Once deboned, the leg and thigh can be cooked flat, rolled into a roulade or even stuffed.
This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.
The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.
What makes this sous vide chicken breast great ...
Here's a quick video on how to pan roast a chicken breast. In this technique we use an airline chicken breast that is first brined, seared skin side down and finished in a hot oven without ever flipping.
This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.
Learn how to make a stuffed chicken roulade using a pounded out chicken breast.
This video will take you through the process of making a roasted chicken stock as discussed in SCS 3| Stocks Part 2.
