How To Make Chicken Francaise
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- Опубліковано 26 чер 2024
- Learn how to make Chicken Francaise from scratch alongside Chef Cesar. This simple pasta and chicken meal is the perfect mix of rich and light ingredients. View Full Chicken Francaise Recipe Here: www.escoffier.edu/blog/culina...
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-Contents of this video-
00:00 - Introduction
00:09 - History of Chicken Francaise
00:27 - Preparing the Chicken
07:50 - Pan-frying the Chicken
13:10 - Making the Pan Sauce
20:40 - Cooking Chicken in the Sauce
21:30 - Cooking Pasta
23:00 - Putting it Together
*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS) - Навчання та стиль
Made this last week. I fed my man , two kids and his grandparents. Everyone loved it. Making it again tonight
Very well done Chef. Thank you!
Best Chicken Franchise recipe I've ever seen! Thank you!
I love this chef he’s very clear & very specific very nice good job easy to follow
Thank you so much...loved this.
Thank you, very helpful!
Looks amazing and the chef is clear and easy to understand...thanks so much, I am going to make this for my Husband...He's going to love it....Love and Safety to all...Kim
LOVE THIS GUY!!!!!!
Excellent!!
Thank you for sharing your knowledge & expertise. ❤
Muy bueno el
Video y bien explicado gracias
Brilliant, thank you.
Well done!
Thank you.
I cooked this for tonight dinner and its super yummy thank you chef!
Chef Cesar is amazing, along with all the Chefs who teach us at Augusta Escoffier
I love your recipe thank you
Excellent presentation!
Too many critics try the recipe all ready! This was delicioso!!!!!! Being from Rochester NY where Chicken Rochester came from, or Chicken French came from because veal was too expensive I loved it and so did my Italian husband. Thank you for a great recipe.
Agree
Excellent way of teaching thank you 😊
My friend i am a cook for many years super explain very clean thanx
So clean and well spoken down to earth perfect
Nice work chef looks delicious
You are a very good teacher!
He touched the chicken then everything else, with his hands.
I am enrolled in this school as of July, This is just a taste of what I'll be learning.
so professional clean neat thanks for sharing
Thnx for sharing i didnt kno how to do ck francaise but i kno now 👍🏆
Lots of cross contamination going on though.
I loved it he is amazing will make Tomorrow!
Don’t forget to check to take out any lemon pits early on when making the sauce!
The most beautiful like the most beautiful taste
Yummy 😋
Very nice explained professionally and its 1:00 a.m. and now I am hungry after watching that. Dag blast it I am gonna get fat. LOL.
Hi, It’s my dad’s Id, I’m a girl!
Really Nice recipe; but pleeez edit ur vdos ! As u got All de Nice 👍 recipes So Help me to watch ur recipes more often !!! ❤️❤️❤️😋😋
learn to speak!
👍🏻❤️👍🏻
hi, Can I use coconut oil for this recipe ?
Just use a meat thermometer it fast and safe
If you like this recipe, you will love this Chicken Francaise Recipe ua-cam.com/video/7P1ChaN72Io/v-deo.html
Ok
I got lost on one part. After the stock he began adding something to thicken the sauce. What was that?
Would you please tell me how you clean your pots, and pans, I really want to know, thanks ;0).
Terry Wickham p
Barkeepers friend cookware cleaner
He is an instructor in a chef's school and the videos will be inherantly longer.
Maybe I clean unnecessarily but if I've handled chicken I wash my hands before I touch other things like my pepper grinder, etc.,
Looks great. But rumor has it that he's still whipping those eggs.
I don't think you should touch the chicken then the salt and pepper containers. I think the salt and pepper should be pre arranged to use from containers that you will wash.
yep, pepper grinder contaminated. real professional......
Heads up... 20 minutes of the video is of beating eggs. Lol
Day One Daddy 😂👍🏼
Day One Daddy
True. also some other minor notes.
1. Hammering the fin (thin tip of the breasts). Should be avoided.
2. Eggs over beaten. Maintain protein structure.
3. Too little spice to flour ratio( debatable). How much of that spice mix actually made it to the palate?
4. If scaling this recipe up, some raw meat hygiene upgrades should be observed.
A second small saucepan will help to reduce the wine and stock to drop the cooking time a bit. Simmer it off a little before you use it to deglaze.
Or less wine and deglaze with a shot of cognac if alcohol is required to develop flavours.
Some excellent tips around temperature control and a well presented and tasty looking dish.
I can’t complain too much.
Too much sauce ... I think that that kind of sauce would be better and more quickly to prepare if you use less liquid , higher temperature so that the sauce reduce more quickly . The chicken breast also doesn’t need to be added in the sauce. In order to keep it crusty it is a better idea to put it on the plate at the last moment and surround it with 2 or 3 spoonful of sauce
Anybody who can butterfly two breasts, measure and portion stock, flour, and oil. Cut lemons. Clean and prep cook station. Preheat a pan. And then proceed to actually follow through cooking this dish, and sauce from scratch. In less then 25 minutes. POST IT. I love cooking. Love watching videos for techniques and different ingredients. But im tired of the comments from home cooks that claim chef experience. Complain about length of videos all the time. Have no true experience in a kitchen. Or if they do. Are nothing but a line cook. Thats not a chef either
Muy demorado o lento el proceso los comensales tendrian que esperar mucho tiempo !!
I don’t think it is chicken franchese if you put Parmesan cheese on it ? The French use more lemon juice and butter too.
Garlic?
Isn’t this chicken piccata without the capers?
professor cross contamination
Oh stop it.
ZZZZZ
Bla Bla BlaBla BLa
25 minutes for a chicken francese video? Are you out of ur mind
Exactly.
People commenting on the time, I get it. This is a quick go to meal because of quickly we can make. I gotta give credit to him using those darn electric griddles. I can’t stand them because of the heat needed, who wants to wait for electric. Gas all the way sure.
He added butter which I think we all do to our wine sauce like this or Marsala. One thing I do when I have my butter out i cut a few chunks and I role them around in the flour we use to coat chicken. Roll the butter around, that way when adding the butter you are adding the flour needed to help thicken it. Works well every time.
@@timothytaggart3289 mmm
Deerector obviously you did not actually watch the video because he does go into how in a service setting how you would have your sauce ready to go in a steam station so all you would be doing is cooking the chicjen. Which would only be about 7 minutes. All videos like this are made to show step by step how to make a dish. Not, how to serve this meal in a high capacity restaurant. So i ask you with your comment. Are you out of your mind? What do you expect. Seriously
Don’t season the flower. Do you have any idea how much toilet paper you have to put into all that flower to make it to the plate? Season both sides of the chicken had it in and then we can put on the flower it’ll seal it in and with the egg wash really seal it in. I don’t know why chefs talk about seasoning flour on TV. Nobody does that in a professional kitchen!
There was barely any lemon involved. That's a *big* no-no for me.
for me it was too much.
I was wondering about this, but he also took his time stewing those lemon slices, so it's obvious he didn't get much tartness, but he probably actually got more lemon flavor.
I’ve watched several really good videos on chicken francaise. This was NOT one of them. No good chef would handle chicken with bare hands and then touch everything else. He said to clean the edge of the plate for presentation so he wiped it with his germ ridden hands and towel.
You wanna make it fast don’t spend all that time with the beurre manie. It takes forever. Make a roux and then add the sauce slowly to the roux pan and you’re done in 90 seconds.
Much easier to simply sprinke a little of the leftover flour from the initial step after the wine reduces - cook it a little on low heat before adding the stock - saves on waste and results are the same.
Professional chef cooking on a hot plate?
Induction hotplates are becoming more and more common in professional kitchens.
Chefs do it all the time
Why can't you mix the flour with some chicken broth and then add it to the pan, and then add the butter you want, instead of taking all the time to melt the flour and butter?
Too much exposition, just cook. You could've cut the video time in half.
no parm in the real deal.
Most of the time goes with flatting the chickenbreasts and then whisking eggs.
ya, really knows how to drag it out,,,,
You did a nice job but the video needs to be shorter.
Just tell me what this had to do with the Escoffier methods?
And a school
I mean the dish was ok!
The fettuccine NO from an Italian comrade, that fresh pasta was far from ok, may be I should have took the chix out and saute the pasta with the sauce properly before dishing .
Don't u think?
my forearm would be shot
I dislike parsley.
peepgal so? Use whatever yo like instead.
CROSS CONTAMINATION NATION....
25 minutes ffor a simple recipe??
Recipe as ingredients not time
looks like it was for a cooking class, makin sure they got their $50.00 worth haha.
Sorry but that is not the best and fast way to make the sauce you rubbing metal to much is not good thing
Ya, why no wooden spoon....!!??
After handeling rhe chicken, he did not wash his hands. My OCD went into overdrive.Otherwise bravo Chef!!
And he used the pepper grinder right afterwards multiple times....... real f****n professional.
That plate took to long to make
I
Video was extremely too long for a simple recipe 🌙✨😴😴😴😴
Trop de perte du temps juste pour preparez la poitrine de poulet pour la reussite des videos,essayez de courterois. Merci
Trop longue la vidéo
Video was very informative, but too f****** long! Reduce the time to just 5 minutes!
Too long, I changed to another recipe!
Too long same thing just add flour dissolve in water or may be chicken broth because you're adding chicken broth anyway.😛
No resturaunt would stsy in business if it took so long to cook this dish.
Toooo longggggg
He doesn’t speak clearly and the close captioning is awful
Berlin air... luminaire...what?
Poor audio. unwatchable.
i wish i can understand chinees
*could *Chinese learn to speak.
He did talk too much viscogen dead said you put too much oil in you we going to see you lose your hair too much
He takes too much time to do it.
Too long of a video...
Omg.........wth is taking sooooooooo long🙄
haha yep, ridiculous....
way too much contamination going on there, the number of times he handles the chicken and then without hand washing picks up the pepper, oil etc. Those lovely bacteria will be happy waiting there till he needs the oil and seasoning next.
I can't even find the recipe??? The video is crazy and WAY too long!
Too much pounding,!
Your sanitation habits are horrendous! 🚫👎💀You are teaching future Chefs? You just spoke in a run on sentence through most of this video. Somebody notify the Board of Health!!!
Cicken Francaise ??? ESCOFFIER?????? pauvre Escoffier il doit se tourner dans ca tombe en voiant cete recette🤮...whats the point in using cicken broth if you thincken it with the roux???? m8 i dont say is bad i just say dont use Escoffier name to promote this kind of cooking....
a joke!
Pepper Grinder is Chicken contaminated........