"The Whole Bird" | Per Se***
Вставка
- Опубліковано 1 кві 2024
- We are breaking down the Michelin techniques that Per Se, a 3 star restaurant use, so you can recreate their chicken dish at home.
Recipe: go.parkerhallberg.com/perse-t...
Chicken Breakdown Training: go.parkerhallberg.com/chicken...
Dish Creation Course: go.parkerhallberg.com/dish-cr...
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Tools for the Recipe
The French Laundry, Per Se: amzn.to/3J0svtt
Meat Glue:amzn.to/4cJSyTp
Burgundy Mustard: amzn.to/3TG1a4v
Cryovac: amzn.to/3J3rz7C
Circulator: amzn.to/4a8ZXK9
Meat Grinder: amzn.to/4cF0eGo
Stand Mixer: amzn.to/43Kpcjv
Favorite Books
The French Laundry- amzn.to/3SeBzil
The Professional Chef -amzn.to/3tZqXfv
Sauces- amzn.to/3u8wbW9
The Flavor Bible- amzn.to/3Uncc0q
Must have tools
Mac Chef Knife- amzn.to/3JZeu0y
Mac Utility Knife- amzn.to/3DRtYjy
Mac Paring Knife- amzn.to/3x89tLA
Tweezers- amzn.to/3RFuKpv
Cake tester- amzn.to/3SxsZt7
Service tray- amzn.to/3Tuu2LY
Sauce strainer amzn.to/3lgkkAy
Lenin Like- amzn.to/3jzRElL
Kunz spoon- amzn.to/3u7dsKI
Blender -amzn.to/3lkHXrK
Scale- amzn.to/3MXW4gb
Saute pan large- amzn.to/3XkjVdv
Create your own elevated dishes:go.parkerhallberg.com/dish-creation-course
Recipe: go.parkerhallberg.com/perse-the-whole-bird
Chicken Breakdown Training: go.parkerhallberg.com/chicken-breakdown
really cool to see someone with your experience break it down into approachable steps at home. rooting for you and this channel, Parker!
Thanks, I appreciate it!
Amazing! Your technique and attention to detail are next-level! Thank you!
Love the videos bro, I don't understand why you don't have more subscribers... Keep it up and don't worry about it!
Awesome work, bru! Love the focus, discipline and respect you showed this recipe.
Thank you
Wow. What an awesome video - you just blow my mind. Thanks a million!
Great breakdown of each step. The camera angles and editing make everything so easy to follow. Love that you always take the extra mile to provide alternatives to what your audience might not have.
The attention to detail in the cooking and in the video making is wonderful. Awesome job. I will definitely be trying that super stock and sauce.
Thank you, I appreciate it. If you try it, let me know what you think.
Awesome recipe. I watched a bunch of your French Laundry ones - foods look delicious!! Keep it up!
Thank you
I love this channel ❤❤
Really great video! Very interesting breakdown on high-end techniques. Gonna wow on date night!
Thank you, it sure will!
Great work
You've done it again - this is great
Appreciate it!
Fantastic again! Thank you!
Thank you
The goooooooooaaaaaatttttt. Keep going!!!
Nice work on this one. I made it awhile back and while it does take a little bit of work to complete it was definitely worth it. In fact I purchased a roll of 24" wide plastic wrap after making this just to make this dish and other roulades easier for me.
Yeah, this one was a longer one, but I agree. Good call!
Well done, chef. This was the most fascinating recipe in the book for me. At first I thought it looked very simple, but once I read it through from beginning to end I realized what he was doing. I work for a chef who's a TK alum, and I can see your experience in your videos. Thank you for this.
Thank you, yeah it is quite lengthy but fun. Nice, I cooked with TK a couple of times at the last restaurant I worked at for Bocuse d’or.
i love you bro this is delightful thank you
Glad you like it
The effort here is apparent. You’re talented at replicating these! Very good video my friend
Thanks man, appreciate it. I watched you Demi video a couple months back
Awesome to hear. @@ParkerHallberg
Great channel, Parker!!
Keep going. I hope to enter this culinary community soon.
Thank you, let me know if you have questions about it!
Always impressive
Thank you
I can say with confidence that I will never ever make this dish, but I'm glad that somebody figured this out. Also if I was not a nice person and wanted to annoy a vegan I'd gift them some Meat Glue.
Gotta try that sauce!
It’s good!
Hi Parker, Fantastic videos. You really make so many of TK's recipes look approachable given adequate time and prep. Is there any chance you have an acceptable sub for 'meat glue'? This looks like a fun day off project meal! Thanks!
Thanks Robert, I would probably just use some of the extra mousse to hold it.
I made this and it was awesome.
The only problem was not enough skin for two portions.
Glad you enjoyed it. I had enough skin for all the portions, but just barely. I would probably save up some skin from another chicken if I do it again.
When is your restaurant opening Parker? I want a table opening night!
That would be the dream, but one step at a time.
Albuféra is what you have to make now! That in my opinion is the best sauce descending from the supreme as the mother.
Albuféra is one of my favorites, especially with duck.
"Simplistic"- I'd have an easier time obtaining nuclear launch codes than I would making this dish. That being said this was a marvelous watch and you've earned a new sub. Great work man!
Haha, glad you enjoyed it
Now THIS is the absurdity I expect from fine dining.
thats just way too french for 2024
No such thing
every single one of these michelin star recipes are the same.... just throw everything into a blender while somehow also using an entire landfill's worth of plastic. I'll stick with katsu thanks
I'm sure this tastes great but it's just way too much work. I had got tired from just imagining all the work involved by just the 4:40 mark. Maybe do some recipes that don't require a full day to make for the rest of us mere mortals with jobs? No offence to you, Parker, but this kind of dish is exactly why people go to restaurants. And if you're making a complex video like this, maybe outline the main steps in the beginning for people to get a sense of structure and order.
Don't take this the wrong way, but you may not be the intended audience here. There are thousands of other cooking channels that are about economy and ease of technique. That's not what's going on here.
Parker shows his passion in his videos. What's wrong with that? And no, this isn't for everyone. My passion is Chicken McNuggets with hot mustard sauce.