POV: Cooking Restaurant Quality Chicken Veloute (How To Make at Home)
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- Опубліковано 14 чер 2024
- Join Will in mastering the art of cooking a sumptuous chicken thigh with leg attached, complemented by a classic velouté sauce that will tantalize your taste buds. In this informative video, Will not only walks you through the process of skillfully butchering a chicken to keep the leg and thigh intact but also teaches you how to concoct an exquisite velouté sauce that will transform your chicken dish into a gourmet experience.
FULL RECIPE HERE: fallowrestaurant.com/mustard-...
Throughout the video, Will provides detailed guidance, enabling you to recreate this sophisticated dish in your own kitchen. From selecting the best chicken to perfecting the velouté sauce, every step is meticulously explained to guarantee your culinary success.
Will also imparts valuable tips and techniques to enhance your chicken cooking skills further. Discover how to perfectly roast the chicken thigh and leg, ensuring they remain succulent, and learn the art of crafting a velouté sauce that will complement the chicken flawlessly.
By adopting Will's expert advice and incorporating these proven techniques into your cooking, you're sure to impress your family and guests with an exceptional chicken dish. This video is a treasure trove of insights and practical knowledge, whether you're a seasoned home cook or just beginning your culinary journey, revolutionising the way you cook chicken.
Prepare to embark on a culinary adventure with Will as he imparts his expertise in preparing restaurant-quality chicken thigh and leg with a divine velouté sauce, one of Escoffier's mother sauces. Press play, and let's start cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspirations, cooking tips, and mouthwatering recipes.
VIDEO CHAPTERS
00:00 - Breaking Down the Chicken
01:25 - Cooking the Chicken
01:59 - Preparing the Sauce
02:33 - Making the Sauce
04:30 - Finishing the Sauce
06:59 - Plating the Finished Dish
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So refreshing to see tops chefs communicate like this and make techniques and styles positively accessible, particularly to keen home cooks. Really inspiring.
whatever firm did your marketing deserve about 400 awards... and a pay rise
These two guys have fast become my new favorite chefs on the platform (& cooking’s 75% of all my viewing time here). 🤟✌️🙏
loved the "stock cubes" part, gives a more home vibe. Love it!
I was going to say the same. I don't have home made stock always feel like i'm doing it worng if I use a stock cube or that I've failed as a cook😅
Stock cubes are very convenient, but I think people also overestimate how much you need to get a valid stock. Simmer chicken for 1-2 hours with maybe a whole carrot or two and add a bit of parsley in the last 30 minutes and you have a perfectly fine stock. Add some salt and noodles and its chicken noodle soup, eat throughout the week as a soup or use like a stock. More important than some excessive preparation process is finding quality chicken.
make chicken stock is easy...very easy. Then put it in small food grade plastic bags and in freezer for future use. i make once every 3 months.
@@SuWoopSparrowI always used to think my homemade stock was bad because it tasted horrible, but the cubes are often full of salt. Once I started pouring quite a lot of salt into the stock it would turn out amazing. Key thing is, you can tell how good it is by the smell!
Yes. Nobody left behind! ❤🍽🍴🥄🔪
I love watching these style of videos where the chiefs show, teach, and explain the reason/science/use behind techniques. I'm a newer home cook, and I love to learn and apply these techniques at home.
Glad you enjoy it chef!
@@FallowLondon I appreciate the flattery but I am far from a chef lol. Just a cook lol. Thank you Chef!
This channel after a long days of work in a fast food kitchen is a real depression cure, thank you for everything y’all do I love your videos. Cheers!
Yes more sauces please! This is ace!
You guys are a breath of fresh air. Everytime I watch your videos it gets me in the kitchen trying to emulate some of the stuff you do. Great stuff. Thank you.
I really love that while both chefs have worked at restaurants like fat duck, they still use traditional cooking techniques and sauces.
places like ''fat duck'' are not comfort restaurants, they are trend makers.
It's because you need to master and understand the fundamentals for you to be good at molecular gastronomy. We have a saying where any chef can make a bechamel sauce, but only a few have mastered it and have full knowledge of high quality ingredients.
Love these types of videos. As a home cook, I really enjoy learning techniques and recipes. Please keep them coming.
Hes been well trained this lad,fantastic cooking 👌🏻👍🏻
Keep it up Fallow! I will be visiting from Norway late February!
Ikke misunnelig i det hele tatt!
I could listen to you all day, Will. I learn something new everytime I watch these videos. Great stuff as always, man. 👏
Great video! I started cooking in earnest about a year ago, and I find videos like these invaluable. Found your channel a few weeks ago, and I really enjoy your content!
Loved that video! Gonna be coming to Fallow for the first stop of our honeymoon! Cannot wait!
Thank you for this video. I appreciated the brush up on rouxes and classic sauces. I just made one of the best meals I've ever served by following your recipe, while pouring off the rendered chicken fat to make a proper egg fried rice as the side. It was all amazing and nothing went to waste.
I could have used this the other day when I made the BEST chicken breast I've ever made. But now I know how to make it and I will be making chicken again tonight.
Stunning dish, as always, thank you!
Thanks chef! Looking forward to learning more from you on foundational sauces
Fallow says, it will always be true. Great source.
Really loving these new videos! Keen to learn a bit more about plating
Brilliant, pleasure to watch - cheers! Will be adding my mustard as directed here from now on!
I love your videos! I prefer to hold the chicken in the oven once it’s almost done and use the drippings to make the veloute or pan sauce. It’s nice to add shallots to wilt in the pan as well once some fat is rendered. I highly recommend this technique as the fond and chicken fat you get is incredible and bolsters the chicken flavor.
You guys are great. Thanks for sharing so many amazing and simple dishes. Cheers!
I always like to eat and watch Fallow videos! Helps the appetite.
Great vids. Very interesting with the chemistry of cooking and really in depth knowledge.
Amazing content as always!
Would definitely like to learn more about the 4 traditional sauces 🙌
Excellent, I miss the old days in the kitchen, Now following.
I cook a lot, I have worked for some Michelin chefs and these videos are one of the best things I've seen that teach me to make simple fucking banging food. thank you!!
These videos are fantastic mate, I'm learning so much keep them coming
I will visit Fallow once in London. Keep posting this kind of videos too. Thank you, Chef!
Yes to more sauces! 🙌🏻
For the home cook like me it's the getting the heat of the pan correct so you can cook it on one side under a weight for 10 mins without burning the skin is what would be my biggest challenge here...!
Absolutely awesome! ty chef!
I like your style of filming and editing
Great video! More on the mother sauces would be awesome!
Nice one Chef. Always been a bit confused about exact nature of velouté. Going to try this out tonight.
Chef, you are an absolute legend. Keep up the good work fallow. Can you do a video on how to make your boulangere potatoes? They look amazing 👏🏻
top stuff! love it!
I really love seeing a chef cooking in their element and how they move as opposed to a a more, oh I don't know, deliberate style a of traditional cooking show.
Very true about stock cubes and for those who have never worked in a kitchen even most 5 stars hotels and fine dining uses stock cubes. It also makes the final pricing of the dish a little less expensive.
yes please, more sauces !!
well done chef!
Chef ,my favorite plate! I love this chicken..really work for dinner in house Sunday! ❤ like from Austria / italy
Fantastic!
Nice! Yes please can we see the other foundational sauces!
Ace, thanks for that.
On break from the kitchen watching this while I eat chicken with no sauce 😭😭. Excellent work chef
Yes Chef!
Visiting Fallow next week! Cannot wait.
So how was it!
Yes please! More on the foundational sauces please
I will probably never cook this myself but enjoy this very much nonetheless!
More videos like this please!
Give us the journey!!!
Looks fantastic. I’m gonna have to make this tonight!
BTW, here in the States, I’ve only ever called it tarragon… never heard of estragon before 😅
Excellent video. Would love to see the other sauces
Could you do a video showing how to make roasted chicken stock at home?
Idk if it was intentional or not but @7:34 the way chef plated it looked liked a heart, makes u think that he made this meal with love for us viewers ♥️😂 wonderful recipe!!
class as usual
Yes indeed, tarragon herb is estragon in french, used also for example in "bearnaise sauce". :)
American here. I've always heard of that herb referred to as Tarragon, including working in restaurants!
Yes make the mother sauces!
Please do all the mother sauces! I am interested in what dishes you will cook with them. Like valute with chicken I did at Christmas (with some citrus) but what do you do with an espagnole sauce or a bechamel (besides a lasagna).
Anyway, thanks a lot for these videos!
hello fallow, i love you i need more video when you work in kitchen with camera is very serious and style job :)
At least where I work here in the states we still call it tarragon. Easy Bistro and Bar in Chattanooga, TN come eat with us
Next of the 3 foundational sauces please! 🤙
4:33 Tarragon in America is known as Tarragon.
Estragon is french for tarragon. Maybe they use the French word for it in the US.
I think we just call it tarragon; that’s all I know it by. I haven’t thought of veloute in a couple decades but will probably do it this week thanks to this video.
estragon is the proper word for tarragon, tarragon was an English cock up of the French word
We call it tarragon in the states too :)
I wanna go on a journey of discovery of sauces. Please guide us.
Would love to learn about the 4 other sauces
We call it tarragon as well. (USA)
One of my favorite sauces. I finish with lots of butter at the end, though lol
More sauces I would love to see the traditional tomato sauce
We call it tarragon in the US as well
Please teach the other 4 sauces
do more sauces!
In french it's estragon too.
More desert videos, please .
Growing up i Always thought the legs were the prime cut of the chicken because we always used to fight over who gets legs vs breasts. Once i started to do the shopping i was really pleasantly surprised
Can you share what pans exactly are you using? A manufacturer or...?
It’s still tarragon here in the US :)
We call it tarragon as well.
i definitely only call it tarragon
Love these vids
Anyone know where I can get the stainless prep plates?
they're called "sizzle platters", you can find online or restaurant supply store
show us all the 4 sauces please :)
Tarragon is called Tarragon in the US
Food science question: You added the raw bits of chicken to the big stock pot at the start of the video, then took some of that stock out quite soon after for the dish. Of course the stock has been simmering for a while and all the chicken bits already in there were no doubt cooked through - so the addition of some new, raw bits of chicken isn't an issue for the stock?
I cooked this as part of my course. I didn't add the mustard though.
We call it tarragon in the USA; a little hard to find sometimes.
i don't think he said in America i think that was just the auto subtitles i think he just said "what else do they call it (his colleagues name), estragon" which is its original French name
Looks so beautiful and yummy! I will try this one for my mother! Please keep your finger crossed for me :D
I wasted a lotta jingle in the late ‘80s at culinary skewel. Today, there is literally _nothing_ (NO THING) you’ll learn there you cannot learn & do following quality chefs on UA-cam. Facts.
Just trust yourself-you’ve got two hands & a brain (& endless ways to source online). Just get AT it. Learnin’s _doin_ & vice versa. 🤷♂️👍
I’m stealing this sauce but would have cooked the chicken quarters to 180-190 Celsius. Meat is so tender 🤤
Escoffier got the sauce from Careme.
But which stock cubes
Why use hot stock, or hot milk for a bechamel? Is it just to save time at the expense of maybe needing an extra pan? Or does it make a difference to the end result?
Less likely to get lumps.
Do you not salt the sauce, or did I miss it?
did he add any oil or butter to the chicken?
Is this sauce supposed to be pretty sour?
I often cook with white wine but when I try to make velouté (1tbsp butter/flour, 100ml dry white wine, 1 bay leaf, 250ml chicken broth from stock cubes, salt and pepper, 200ml cream).
It tastes nice except it is very sour... so sour even that I don't think I can fix it by adding sugar or more fat to it.
If you need reduced stock for a sauce, you would not really be able to use a stock cube, right? There would not be enough gelatin for the sauce?
Correct. You don't get gelatin in stock cubes.