Tip from a three star Michelin chef: prepare the chicken in advance and let it cool overnight in the stock in the refrigerator. The chicken will be very tender and all the fat will be solidified on top. You have to use a good quality chicken for this. If you should use an ‘industrial’ chicken, you’ll end up with chicken puree instead of chicken cubes. In France, I’ll use a Label Rouge chicken because they are at least 81 days old ( industrial chicken: 6 weeks). Always take the heaviest chicken on offer.
@@peterpluim7912 well, I think it sounds delicious, and I’m quite okay with eating some veal. Particularly considering I’m a fan of cheese so a baby cow has to die for that anyway. Makes sense to eat every part of it.
Thank you, thank you, thank you, Stephane! In the 1980s, in Beverly Hills, there was a wonderful patisserie called Michel Richard, named after the chef. Along with the delicious pastries, they served some savory brunch/lunch dishes. My favorite was a dish they called the Chicken Feuillete. It was basically this dish, but with a lot more chicken and mushrooms, sandwiched between two squares of puff pastry. Instead of being seasoned with parsley, they used tarragon, which I LOVE! The restaurant has been gone a long time, but thanks to you, I can make Chicken Feuillete myself!
When I lived in France this was my favorite dish of all time and I ordered it every single time I went to a restaurant! It is absolutely delicious periodWhen I lived in France this was my favorite dish of all time and I ordered it every single time I went to a restaurant! It is absolutely delicious.
I grew up in midwest US, and my mom and Gramma called this "Chicken a la' King." It's even in The Joy Of Cooking, a major American cookbook that's existed since the 30s or 40s. I had no idea (but I should have) my chcken a la king is just an American riff on a classic french dish! No wonder there's so much butter and it tastes so fancy!
Jacques Pepin lives here in Madison, Connecticut . He and Gloria were the judges of a cooking contest back in the 80’s. He remembered me from his classes abd i won first place with baked salmon with mousse of scallops and a lobster burre blanc and fleurons. His nephew has or had a bistro in Branford, Ct. Gloria passed away about a year ago. Very sad
Just tried it and followed the instructions exactly as given by Stephan. It turned out looking precisely as in th e video. Easy to make. Lots of flavour.
It is cooking basics, actually... ;-))) You can use even the fresh chicken egg white to collect all the excess fat and small particles to purify your chicken stock to the high quality top-restaurant level. Just put the fresh egg white (without yolk!) in to your stock (bullion) in last phase of preparation. The protein in the egg white will collect all the fat and particles from the stock. Just separate the stock after it, and throw away the white flakes, and "voilà" - you will have the most clean and purified stock in your life! ;-)))
@@maksimluzin1121 Hah! That's making a consomme. Stephane is ambiguous about whether his poached chicken leaves behind a "broth," a "stock" or a "consomme".
OMG I was able to make this the Vol au vent turned out nice, but I think I'm going to make them larger next time...and I used a leak instead of an onion...It was so good...everyone loved it as well...thank you.
Very BEAUTIFULLY edited !! Nice job. I love how you did your visual introduction with little short 'clips' of which ingredients you put together. To me / for me that makes a much more powerful start to your video. It helps to connect-the-dots. Thank you once again for sharing your amazing skill with all of us.
Thanks for all Ur helpful tips French Chef😄You know I Love Chicken 🐔& this looks Yummy 😋 & it's now 2 years later 9/4/20@ 1am in Anaheim California😄. The cap looks like the Queen's 👑😄 Stay Well 🤗🐎
Flavor tip: Take all the meat off the whole cooled chicken after cooking. Return the carcass and skin to the stock and simmer further, an hour or two. This gets all the goodness out of the chicken and the stock is much more flavorful and concentrated. Takes more time but as long as you're making your own stock anyway it's worth it. Love this channel!
I have been making as many of your recipes as I can possibly afford. I follow every one to the letter, and every one has so far been spectacular. No idea where to find bouchee, but I might try this with cannon balls (bread bowls). You are my French cuisine mentor, dude. Thank you for all your hard work.
Bouchee/vol au vents (same thing) can be found in the supermarket usually near the bread and pita bread, or you can make them as he did, very easy to make :)
Love your recipes....have always enjoyed making these from scratch...Will save this one..This is also the basic chicken cook for my Coronation chicken... a family favourite here with my friends and family ! Thank you x
Was this dish created for Marie Leczinska, La Reine de France? I was told that it was. The first time I ever heard of this dish was from the film Les Adieux a La Reine! Can’t wait to make it!
Bouchée à la reine: 4 large one ( puff pastry casings) Puff Pastry: 2 1/4 cups all-purpose flour 280g 1 Tablespoon granulated sugar 1 teaspoon salt 1 cup cold butter 226g 7 to 8 Tablespoons ice water Bake 400 F for 30 minutes for six inch pastry. Vol ah vent molds use puff pastry silicon casing or baking sheet cup cake mold. For the boiled chicken: 1 chicken ( approx 1.2 kilos) 100 grams of chopped leeks 100 grams of chopped onions 100 grams of chopped celery 100 grams of chopped carrots 1 large bouquet garni ( made with thym, bay leave celery and parsley stokes) 1 teaspoon of black peppercorn 1 teaspoon of juniper berries 1 table spoon of salt half a lemon juice For the veloute sauce ( parisian sauce): 1 litre of chicken broth 40 grams of plain flour 40 grams of butter 250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels) 2 chicken breasts diced. ( reserve some chicken meat to for serving) 1 egg yolks up to 200 ml of cream ( heavy whipping creme or creme fraiche) 1 table spoon of cognac 1 table spoon of chopped parsley. salt and pepper to season.
one of my favorite dishes since my childhood. My version: lemon juice instead of cognac, aspargus instead of morille...and tagliatelle as a side dish... this is how it is served in alsace
Just made this yesterday! A traditional dish in Belgium. I do my chicken in my preasure cooker. A bit quicker then poaching it.and why would you only use the chicken breast. We use the whole chicken and also add 500 grams of white button mushrooms to the chicken meat and you can even add some small meatballs. You need to heat the boucher in the oven, not in a microwave.its the contrast of the crips puff pastry boucher againt the velvety saus and the soft meat that makes it so delicious.
Stefan you have gone back to your roots to teach us French cooking techniques with this video. I learnt so much. Good to have a series of videos that ‘build’ on each other to the final spectacular dish. This is similar to how Anna Olson does her recent baking series - first master the simple technique and get more sophisticated. Btw, I thought u can improve your videos by erm, improving the hair... it makes a lot of difference :P
This is also a staple recipe in belgium. I make it close to this, but i usually like to hand shred the leg meat and drop it in along the cubed breast meat, this makes so your sauce is more loaded with meat.
Fit for kings but named for the queen-appropriate somehow. I have had a similar dish, in Provence, that had diced mushrooms and chives in a mushroom sauce which was, of course, flooded not daintily spooned on top. Your recipe is superior unless only morrels are used in the mushroom variety. I love the way we are proceeding through Escoffier.
I make chicken soup this way with the sddition of leeks and potatoes but i use either an Empire or Bell and Evans chicken and let it simmer for an hour after it comes to a boil and i skim the top protein off.. when its done i add just enough salt to taste and remove the chicken and the bobes and add the chicken and veggies to the bowl wuth the stock. Then i top with shreeded Guyure and voila
Tried this recipe. Takeaways: It's biscuits and gravy. My 15 year old son said as much when I showed him this and he was right. Sure, the "biscuit" is a little lighter and fluffier, and there's mushrooms, but.... First of all, I don't like biscuits and gravy because I don't like white gravy....which this is. Secondly.....it's biscuits and gravy.
C'est super mais j'aimerais que vous fassiez la même chose mais en francais ou alors faites la traduction en dessous pour les personnes qui ne parlent pas anglais. Merci.🥰🥰
In America we call this chicken and biscuits. Just kidding! Great recipe; glad your channel is blowing up! Can't wait to make this now that Lent is finishing up.
Hi Stephane!! I was just curious, if you have the time to answer; what is the reason for putting 3 plain cubes of chicken on the bottom before pouring in the sauce that already has cubes of chicken in it? Is it to prevent the bottom of the pastry from getting soggy too quickly?
kind of yes and because sometimes you just more sauce going in then actual meat. in my case the size of the vol aux cent were very small that’s why i did that but for larger size just pouring in the mix is fine too 🙂
vol su vent is the general term used for all bouchées and bouchée à la reine is one type of bouchee that exist out of a list of more then 50 recipes that can be done
You can see the recipes on the website www.thefrenchcookingacademy.com I have not been posted too much lately but I am back on now I will do my best to add most recipes in text format moving forward
That paper towel trick is sheer genius!
I love this trick!
Binge watching, totally addicted. Thank you so much.
Thanks🙂👨🏻🍳
Tip from a three star Michelin chef: prepare the chicken in advance and let it cool overnight in the stock in the refrigerator. The chicken will be very tender and all the fat will be solidified on top.
You have to use a good quality chicken for this. If you should use an ‘industrial’ chicken, you’ll end up with chicken puree instead of chicken cubes. In France, I’ll use a Label Rouge chicken because they are at least 81 days old ( industrial chicken: 6 weeks). Always take the heaviest chicken on offer.
The Belgian culinary tradition adds small meatballs from minced veal, poached in the chicken stock. Children love it. Adults too. :)
@@peterpluim7912 until the child learns what veal actually is 😢
@@peterpluim7912 even as an adult tbh
@@peterpluim7912 well, I think it sounds delicious, and I’m quite okay with eating some veal. Particularly considering I’m a fan of cheese so a baby cow has to die for that anyway. Makes sense to eat every part of it.
I know that this is an old comment, but would a stewing hen work? They're at least six months old when we eat them.
Living in Alsace north france. This is a staple. Love it
Wife's Birthday coming up . . . I have a plan! Thank you Stephan!
Stunning! I also add Brandy or cognac to the sauce. To me that’s classic♥️
My favorites !😊
Thank you, thank you, thank you, Stephane! In the 1980s, in Beverly Hills, there was a wonderful patisserie called Michel Richard, named after the chef. Along with the delicious pastries, they served some savory brunch/lunch dishes.
My favorite was a dish they called the Chicken Feuillete. It was basically this dish, but with a lot more chicken and mushrooms, sandwiched between two squares of puff pastry. Instead of being seasoned with parsley, they used tarragon, which I LOVE!
The restaurant has been gone a long time, but thanks to you, I can make Chicken Feuillete myself!
Similar to a pot pie. Incredible!
I've just found you on the internet because I wanted to make my own vol u vent. I'm hooked. Great presentation. Merci
Tks for showing us French cooking technic - do yummy👍
When I lived in France this was my favorite dish of all time and I ordered it every single time I went to a restaurant! It is absolutely delicious periodWhen I lived in France this was my favorite dish of all time and I ordered it every single time I went to a restaurant! It is absolutely delicious.
I grew up in midwest US, and my mom and Gramma called this "Chicken a la' King." It's even in The Joy Of Cooking, a major American cookbook that's existed since the 30s or 40s. I had no idea (but I should have) my chcken a la king is just an American riff on a classic french dish! No wonder there's so much butter and it tastes so fancy!
Love this channel 💙
Jacques Pepin lives here in Madison, Connecticut . He and Gloria were the judges of a cooking contest back in the 80’s. He remembered me from his classes abd i won first place with baked salmon with mousse of scallops and a lobster burre blanc and fleurons. His nephew has or had a bistro in Branford, Ct. Gloria passed away about a year ago. Very sad
Just tried it and followed the instructions exactly as given by Stephan. It turned out looking precisely as in th e video. Easy to make. Lots of flavour.
Great to hear! and well done it is not an easy one
This was the exact dish I had when we visited a French restaurant for a French class project during the seventies ... it was delicious!
You're one of my heroes! C'est maintenant la deuxieme fois que je suis cette recette. Apres exactement 1 an. C'est un succes a nouveau! Merci!
Un grand merci chef.
I just want to wrap myself in the dish and eat my way out! Looks amazing!
There's so much effort and time put into these videos! Thanks for this wonderful resource.
Never thought about using a paper towel to remove fat like that, great tip.
It is cooking basics, actually... ;-))) You can use even the fresh chicken egg white to collect all the excess fat and small particles to purify your chicken stock to the high quality top-restaurant level. Just put the fresh egg white (without yolk!) in to your stock (bullion) in last phase of preparation. The protein in the egg white will collect all the fat and particles from the stock. Just separate the stock after it, and throw away the white flakes, and "voilà" - you will have the most clean and purified stock in your life! ;-)))
same here!!
@@maksimluzin1121 Hah! That's making a consomme. Stephane is ambiguous about whether his poached chicken leaves behind a "broth," a "stock" or a "consomme".
you could also use a flat soft bread
I'm delighted to have discovered this channel now in Oct. '21. It's always rewarding to find a good teacher amidst the "jungle." Best wishes!
OMG I was able to make this the Vol au vent turned out nice, but I think I'm going to make them larger next time...and I used a leak instead of an onion...It was so good...everyone loved it as well...thank you.
well done ! yes this as just the starter size but you can definely makes them larger and it the pieces of mushrooms and meats larger 😋😋🙂👨🏻🍳
Very BEAUTIFULLY edited !! Nice job.
I love how you did your visual introduction with little short 'clips' of which ingredients you put together. To me / for me that makes a much more powerful start to your video. It helps to connect-the-dots. Thank you once again for sharing your amazing skill with all of us.
My pleasure 🙂👨🏻🍳
Merci, j’avais goûté ce plat en Alsace, j’ai adoré. C’est absolument génial de pouvoir faire ça à la maison. Merci!
Love your videos, man...Thanks a lot for all of them. Greetings from Colombia!
Thanks for all Ur helpful tips French Chef😄You know I Love Chicken 🐔& this looks Yummy 😋 & it's now 2 years later 9/4/20@ 1am in Anaheim California😄. The cap looks like the Queen's 👑😄 Stay Well 🤗🐎
Un de mes mets preferer! par ici.. on utilise poulet, petit pois et carrotte et sauce champignon. :)
Kids addicted to this. Have to admit we buy pre-prepared vol-e-vent. Wife says the French sauces are everything.
Flavor tip: Take all the meat off the whole cooled chicken after cooking. Return the carcass and skin to the stock and simmer further, an hour or two. This gets all the goodness out of the chicken and the stock is much more flavorful and concentrated. Takes more time but as long as you're making your own stock anyway it's worth it. Love this channel!
Thank you!
I have been making as many of your recipes as I can possibly afford. I follow every one to the letter, and every one has so far been spectacular. No idea where to find bouchee, but I might try this with cannon balls (bread bowls).
You are my French cuisine mentor, dude. Thank you for all your hard work.
Kenbo - they should be right in the freezer section of any grocery store next to the puff pastry.
Bouchee/vol au vents (same thing) can be found in the supermarket usually near the bread and pita bread, or you can make them as he did, very easy to make :)
He made them himself in another video.
Oh I love these !
Very instructive - thank you…
Thank you for sharing classic french recipes with us. So much appreciated by a master!
Merci beaucoup, je les ferai aujourdhui
Okay...I'm hungry now😋.
J’aime votre recettes.
merci
Love your recipes....have always enjoyed making these from scratch...Will save this one..This is also the basic chicken cook for my Coronation chicken... a family favourite here with my friends and family ! Thank you x
French Cooking 101, Love Pepin too, but this is for me ,,,,Clove studded Onions!!!
Fabulous!
j'adore les bouchées a la reine !!!
Was this dish created for Marie Leczinska, La Reine de France? I was told that it was. The first time I ever heard of this dish was from the film Les Adieux a La Reine! Can’t wait to make it!
Mmmmmmmmm....... That taste really goooood!! That taste sooooo delicious and creamy pastry!! Loooks good!! Great dish!! See you anytime!!
Bouchée à la reine: 4 large one ( puff pastry casings)
Puff Pastry:
2 1/4 cups all-purpose flour 280g
1 Tablespoon granulated sugar
1 teaspoon salt
1 cup cold butter 226g
7 to 8 Tablespoons ice water
Bake 400 F for 30 minutes for six inch pastry. Vol ah vent molds use puff pastry silicon casing or baking sheet cup cake mold.
For the boiled chicken: 1 chicken ( approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of chopped celery
100 grams of chopped carrots
1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 table spoon of salt
half a lemon juice
For the veloute sauce ( parisian sauce): 1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushroom
150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced. ( reserve some chicken meat to for serving)
1 egg yolks up to 200 ml of cream ( heavy whipping creme or creme fraiche)
1 table spoon of cognac
1 table spoon of chopped parsley.
salt and pepper to season.
Oh, wow.
Looks delicious, thanks for that.
G'day from Australia ✌️
one of my favorite dishes since my childhood. My version: lemon juice instead of cognac, aspargus instead of morille...and tagliatelle as a side dish... this is how it is served in alsace
Just made this yesterday! A traditional dish in Belgium. I do my chicken in my preasure cooker. A bit quicker then poaching it.and why would you only use the chicken breast. We use the whole chicken and also add 500 grams of white button mushrooms to the chicken meat and you can even add some small meatballs. You need to heat the boucher in the oven, not in a microwave.its the contrast of the crips puff pastry boucher againt the velvety saus and the soft meat that makes it so delicious.
PERFECT JOB, merci beaucoup!!!
Excellent! Looking forward to making this delightful meal.
I'm going to totally make this today ^_^ thank you!
First time I had Bouchée à la Reine it was made with brains.....
Stefan you have gone back to your roots to teach us French cooking techniques with this video. I learnt so much. Good to have a series of videos that ‘build’ on each other to the final spectacular dish. This is similar to how Anna Olson does her recent baking series - first master the simple technique and get more sophisticated. Btw, I thought u can improve your videos by erm, improving the hair... it makes a lot of difference :P
This looks delicious! The pastry casing is similar to the pastry bowl used in Cailles en Sarcophage.
Wow. Speechless. This dish looks incredible
Thank you
This is also a staple recipe in belgium. I make it close to this, but i usually like to hand shred the leg meat and drop it in along the cubed breast meat, this makes so your sauce is more loaded with meat.
Refined biscuits and gravy
Absolutely stunning!
You are a gem. Merci from America.
This is one hell of a dish!!! Amazing!!!
Miam miam!
Such a lovely and delicate looking dish. Thank you for sharing.
Nees Argon said it all - I can only add: Bravissimo!
Fit for kings but named for the queen-appropriate somehow. I have had a similar dish, in Provence, that had diced mushrooms and chives in a mushroom sauce which was, of course, flooded not daintily spooned on top. Your recipe is superior unless only morrels are used in the mushroom variety. I love the way we are proceeding through Escoffier.
yes you are right i should actually change that title 😀😀👨🏻🍳😄
Thankyou! Great ideas and tips!🤗
Ohh la la.👑❤
très bon vol-au-vent.
Oh! Mini Chicken Pot Pie!
Chef great dish!! Thank you só much for the presentation!!
Merci
Hello chef, wonderful job - did something similar with partridge (grouse) and morels - incredible flavors
I watching for many video for you know we need more from you stand and started
I need to come over right now!!! Looks sooooo yummy!!!
Wonderful👍I will make this during the week. Merci.
Great let me know how you go🙂👨🍳
Great recipe for party😊 Mercí Beaucoup!
I make chicken soup this way with the sddition of leeks and potatoes but i use either an Empire or Bell and Evans chicken and let it simmer for an hour after it comes to a boil and i skim the top protein off.. when its done i add just enough salt to taste and remove the chicken and the bobes and add the chicken and veggies to the bowl wuth the stock. Then i top with shreeded Guyure and voila
Well done. I can't wait to try it.
great recipe !
Tried this recipe. Takeaways:
It's biscuits and gravy. My 15 year old son said as much when I showed him this and he was right. Sure, the "biscuit" is a little lighter and fluffier, and there's mushrooms, but....
First of all, I don't like biscuits and gravy because I don't like white gravy....which this is. Secondly.....it's biscuits and gravy.
Beautiful!!!
🙂🙂👨🏻🍳
vraiment interesant merci beacoup c vraiment bon
Merci beaucoup🙂
This was really well done!
You good I'm chef but also I follow you for all your video thanks
thanks for watching
C'est super mais j'aimerais que vous fassiez la même chose mais en francais ou alors faites la traduction en dessous pour les personnes qui ne parlent pas anglais.
Merci.🥰🥰
Could you say what other dish can we use for the Bouchée a La Reine filling aside from filling pastry?
It bugs me that he doesn't have more subscribers/viewers.
I know right???
I agree!! We just need to keep spreading the word.
thanks guys much appreciate 🙂🙂😀👨🏻🍳
French Cooking Academy
Learning so much - such generous to share the skills
it's because he doesn't make a massive SHOW about it. he teaches uns greatly, but that is not what the masses want... sadly
amazing! thank you .
NICE ! thank you.
Superb!
Nice job.
In America we call this chicken and biscuits. Just kidding! Great recipe; glad your channel is blowing up! Can't wait to make this now that Lent is finishing up.
Your accent 😍
Nice job Stefan! Even some times mak3 mistakes at cooking terminology. Question what do you know about salpicon?
Do you have to wait to add the cream until later in the process or can you add the consumee to a bechamel instead of just the roux?
Very bourgeois chicken pot pie
Will it work the same to make it with a croissant
Hi Stephane!! I was just curious, if you have the time to answer; what is the reason for putting 3 plain cubes of chicken on the bottom before pouring in the sauce that already has cubes of chicken in it? Is it to prevent the bottom of the pastry from getting soggy too quickly?
kind of yes and because sometimes you just more sauce going in then actual meat. in my case the size of the vol aux cent were very small that’s why i did that but for larger size just pouring in the mix is fine too 🙂
@@FrenchCookingAcademy Aaah, I see. That makes sense, thank you!!
I stuffed my vol au vent with escargot, mushrooms, and bone marrow.
What is the difference between vol au vent and bouchée a la Reine.
vol su vent is the general term used for all bouchées and bouchée à la reine is one type of bouchee that exist out of a list of more then 50 recipes that can be done
Do you have a cooking recipe book ? I love your videos, but I would like to have it in paper for later cooking.
You can see the recipes on the website www.thefrenchcookingacademy.com I have not been posted too much lately but I am back on now I will do my best to add most recipes in text format moving forward
French Cooking Academy Thank you, I will do that .