Chicken in Pork Bladder by Patrick Henriroux
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- Опубліковано 14 жов 2024
- Great Chefs of the France Episode 101: Entree
Chicken in Pork Bladder
Patrick Henriroux
La Pyramide
Vienne, France
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Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, Port, cognac, and truffle juice in a pork bladder, seals it, and lets it poach. The bladder inflates, and this puffed balloon-like presentation is garnished with a blanched leek and brought to the table on a silver tray on a bed of tournéed vegetables sauced with cream. The bladder is pricked carefully before the diners to release the pressure and juices, then the chicken is removed and sliced. While unusual in the U.S., pork bladders make a perfect casement for such a dish, marvelously flexible and strong with the added advantage of absorbing some flavor from the poaching broth. Specialty meat stores may be able to obtain them for you with enough advance warning. A boil-in or baking bag, sealed foil, or even folded and sealed buttered parchment paper could also be used; the flavor would still be wonderful, but the traditional presentation would be lacking. Flat foil and parchment are very tricky, however, being much more difficult to seal than a bag. Chef Henriroux accompanies the dish with a simple herbed pilaf.
Serves 4
2 small whole baking chickens, preferably Bresse, cleaned and trimmed (suggest free-range)
2 black truffles, sliced very thin
Two 3/4-inch-thick medallions foie gras
2 pork bladders, cleaned and checked for holes, or plastic boil-in or baking bags, or large pieces of heavy foil or buttered parchment
1 tablespoon Kosher salt
Freshly ground white pepper to taste
1/2 cup white wine
1 cup Port wine
1/2 cup cognac
1/2 cup truffle juice
6 to 8 cups chicken stock (see Cooking Basics) or, if using plastic baking bags or foil or parchment packets, 6 to 8 cups water, depending upon size of cooking pot (the bladders or bags or packets should be able to float)
Rice Pilaf
1 tablespoon unsalted butter
1/2 onion, minced
1 cup rice
1-1/2 cups chicken stock (see Cooking Basics)
1 bouquet garni (sprig of thyme, 1 bay leaf, sprig of parsley, sprig of chervil, and celery leaves, tied together with cotton string)
Vegetables
2 carrots
2 large potatoes
2 baby zucchini
8 to 10 haricots verts
16 baby pea pods
2 scallions, split in half, roots trimmed, tops trimmed to 4 inches
2 baby leeks, trimmed and cleaned
Sauce
2 cups chicken stock (see Cooking Basics)
1 cup heavy (whipping) cream
2 tablespoons unsalted butter, cut into small bits
Salt and freshly ground white pepper to taste
Garnish
1/2 truffle, shaved
What a great show! I used to watch this show every weekend on PBS Public TV Chanel when I was young.
What a pleasure it is hearing the Chef speaking french
😂😂
The way the translator said "budda" killed me 😂 7:06
I won't comment much on the recipe since i'm not a good cook either but cooking and touched the food while wearing your ring, jewelry or watches is such a good way to spread contamination even if you washed your hands at each steps.
“Exploding bladda.”
Je suis numero 100 aimé cette video
lil baby all tucked in :)
Why does she keep saying "buttah?".🤣🤣🤣
What's the purpose of putting it inside a bladder?
“Cuisine”
🤮
Bacon flavor 🤷🏾♀️
Allows one to poach the chicken without losing the concentration of flavors inside the bladder.
Bullsh.t to make it expensive
my father said he used to make a ball out of pig bladder and play football with it with his friends
French cuisine. ❤😊
What's cheaper chitterlings or pigs belly
Ok this chef is just showing off now lol 😆
... so they're putting truffles inside. Gotta be expensive now...
Grazie
Classic!
Yum-yum!
This made me sad when it ended :(
Yep. It's such a pleasure to see great cooking.
Wtf! Why are so they so good at their craft. It makes America look almost cave man like.
Most countries makes the US look like cavemen. Except when it comes to military matters.
Today, America has some of the best restaurants in the world, but that kind of dining is not an every day occurrence. That dish has to be at least 300!
Sorry! what's budda?
That'll be $1200 dollars
Wonder what that goes for.
anywhere between $150-200 for the entire bresse chicken (all sides included). some restaurants will give you a complimentary bottle of champagne or red wine. the server will also cut and portion it for you and assemble it on your plate at the table. if you've finished a portion, they will come back and cut it some more. no tip required.
200$ for a chicken that's wild@@caillousdad5786
5:22 Looks familiar, somehow😂
Or you could use a plastic bag?
Doesn’t look too appetizing. But seems like it would taste good
sayult n pepuh seyhzuhn
😭😭😭 I heard it exactly like this too
I’m dying 😂
for me rice is not the ideal accompaniment id want roast potatoes lol
Why waste foie gras?
A classic Peking dish actually. Add the truffle, creamed sauce and foie gras and it's now French lol. Love it.
Literally
En los restaurantes de gran valor y calidad nunca jamás van a enseñar a nadie las formas de la preparación de comida
Este video genera la asquerosidad y parece a un vomitorio, como si fuera están descuartizando a un cadáver
.
How to make a tasty chicken haram😂 im glad i dont have to eat it anyway.
No
Not great chefs.
Lies
unfortunately there's a lot of viral videos out there showing this being served, only to be cut off without the actual plating process (which introduces the rich sauce). you see all these cretins complaining that there's no seasoning or that rich people eat weird stuff. quite the opposite really...
Bro this thing is ALIVE! beside I wouldn't pay 200$ for a chicken in pig's shit
discusting...
looks dismal
U never get enough food with the French they stingy!!
Multiple courses bud
@moonandantarctica2 even at 1 bite for a 10 course that is still not alot of food
@@whateverheather655 never had the problem of not enough food when i was in France, quite the opposite 🤷🏻♂️
@@whateverheather655Watch the shocking reaction of a morbidly obese American when he's served a healthy amount of food.
Supposed to be pork stomach. This dish is no big deal. It is a traditional Chinese cuisine. This chef is cheating.
You’re right!!
its actually one of the oldest French dishes
Poularde de bresse “en vessie”, sounds pretty french to me
Let's see you do better
Cultures might at times have classic dishes crossovers, but yeah Chinese had this similar dish centuries ago