REVIEW: Poulet sauté chasseur

Lesson 22
Poulet sauté chasseur



Ingredients List


1 pc poulet/chicken
50ml huile/oil
sel et poivre/salt and pepper
30ml cognac/cognac
==Garniture/Garnish==
50g beurre/butter
250g champignons/mushrooms
2 pcs echalotes/shallots
200g tomates/tomatoes
==Sauce/Sauce==
20g farine/flour
30g tomates concentrees/tomato paste
100ml vin blanc/white wine
250ml fond brun de veau/brown veal stock
1 pc bouquet garni/bouquet garni
1 pc gousse d'ail/clove of garlic
1 br persil/parsley
1 br estragon/tarragon
1 br cerfeuil/chevril
sel/salt


Cooking method: Saute


Break the chicken down into four pieces.  Habiller and remove the wishbone.  Starting with the chicken thing, cut off towards the spine, making sure you get the solylaise by scooping underneath.  Bend back the articulation, and a bone will pop out.  Cut around the articulation.  cut off the ribs and spine.    Carve the bones until only 3 bones left in Chicken breast.  The chicken thigh can be broken down to only the non-drumstick bone.  Manchonner the bones. Dry meat well.


Make sauce with extra chicken parts.  Chop up and dry well.  Saisir, remove chicken parts and drain well.  Pincer tomato paste.  Put chicken parts back in, Singer with flour.  White wine to deglace.  Add veal stock, and any peelings fromt he garniture.  Add bouqet garni and garlic to the sauce last.


Ciseler shallots, mushrooms should be cut into quarters.  Saisir the mushrooms, and then suer the shallots.  Add the tomato concasse last.  Salt to taste.


Season the chicken and saute in large pan in olive oil.  When cooked, remove chicken and oil, deglacer with cognac.  Pass sauce through chinois onto large pan.  Reduce.  Add hache taragon and parsley at the last minute.

Serve with sauce on bottom of serving tray.  Chicken on top, Lustre.  Don't forget papilottes for the legs.

Comment:  Lots of different techniques and small details, for example the papilotte.

Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.

REVIEW: Petite marmites Henry IV

Lesson 19


Petite marmite Henry IV


Ingredients List


0.5 pc poulet/chicken
1 pc jarret de boeuf/beef knuckle
1 pc jarret de veau/veal knuckle
2L fond blanc de volaille/chicken stock
==Garniture/Garnish==
300g carottes/carrots
150g navets/turnips
150g haricots verts/green beans
1 pc coeur de celeri/celery heart
1 pc poireau/leek
==Accompagnement/To accompany==
0.5 pc pain francais/French bread
75g cornichons/pickles
50g moutarde de Dijon/Dijon mustard
50g fromage Gruyere/Gruyere cheese
50g gros sel/coarse salt
==Sauce caultative/Optional sauce==
15g roux blanc/white roux
0.5 pc citron, jus/lemon, juice
100ml creme/cream


Cooking method: Pocher


Chicken:  Wipe down and habiller the chicken.  Making sure to remove the wishbone.  Pour 3/4 stock over beef knuckle.  Bring to a slow boil.  Turn carrots, peel celery.  Cut leeks and tie like a B.G. and put in liquid.  Add veal knuckle.  Ecumer constantly.  Remove knuckles and add chicken and rest of stock.  Put knuckles back in.


Plate with: coarse salt, mustard, pickles, gruyere cheese, toasted bread slices.


Optional sauce. Make a roux, use the liquid, and thicken to a veloute.  Add cream and touch of lemon juice.


Presentation: Cut a piece of dark and white chicken.  Slice pork and veal knuckle.  Cut up veg, and also add green beans cuit a L'anglaise.  Pour liquid on top of dish


Comments:  This is one of the most bland recipes we ever made.  The knuckles are supposed to help clarify the chicken stock.


Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, whisk, paring knife, turning knife