Elegant Escoffier-Inspired Christmas Feast: Pot Roasted Chicken with Champagne and Morel Mushrooms
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- Опубліковано 29 лис 2024
- Celebrate Christmas in style with champagne and morel mushrooms in this amazing pot roasted chicken dish straight from the elegant Escoffier era.
Recipe: bit.ly/3hyOm10
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I purchased Le Guide Culinaire a while ago and have been cooking through it like a boss. Escoffier does. Not. Miss.
I made this dish recently and swooned over the flavor. My family loved it and has asked for it again. Takes a little bit of time to put together but worth all the steps. I made the sauce ahead of time to save a little effort and it was fabulous! Thankyou Stephane
Beautiful! You could baste a dish sponge 🧽 in that much butter and it would taste great!
The champagne definitely made Stephane more joyful during the cooking process hahahaha
😋😋
Trembling, no, Salivating, yes... Thx Stephane for yet another delicious post...
A few different kinds of Morrells grow in my yard. Perks of living in Northern Michigan. I freeze the ones we don't use fresh.
heaven 😋😋 for me honestly in this day and age morels are hard to beat 🙂
andđ5
Amazing...the best recipe...thank you for sharing this video..success always..! Greetings from your best friend Indonesian traditional gold digger 🇲🇨🍜🌷🌼⚒️⛏️✋👍👍
thanks and greeting to indonesia 🙂👍
Thanks for the Christmas menu. Can't wait to cook - and of course to taste - this dish.
Hi dear friend thanks for sharing another awesome recipe with us today always love watching your videos. Hugs and kisses from grandma Sandy and Debbie
thanks 🙂
The smell this dish creates in your house is the smell of a true home!
well said 🙂
Lovely dish, such a good mix of flavour & texture. Morels are so often overlooked due to scarcity & cost, but the dried ones can be even better than fresh in some cases. As well as dirt & pine needles they are a favourite hiding place for earwigs/perce-oreille when fresh, drying them puts a stop to that.
Many thanks.
pleasure 👍🙂
I have had the great pleasure of foraging wild morels in the Pacific Northwest. I was looking for fiddleheads and found morels. Such a treat!
That rice strongly reminds me of the rice my (French) aunt would cook when I stayed with them 😊. Oh I loved it. I'm sure she still makes it now.
an old fashioned rice but soooo tasty 😋😋
The dish looks scrumptious 😋❤❤..two things are certain for me..if I start cooking French dishes..firstly I will get drunk..as more wine will go into me than on the pan..secondly I will swell up as I love butter and cheese..❤❤❤true paradise for me..❤❤❤
I made this dish for new years eve dinner. Paired with a dry champagne, it was fantastic. Thanks for the recipe and to Auguste.
I would have that rather than the dreaded turkey. It looks so delicious. If one has things prepped, it shouldn’t be too difficult. Thank you🇨🇦
it works also with other poultry 👍👍🙂
I love you videos Monsieur. I am an engineer but I love French cooking. Would love to put these recipes to the test with family, time allowing. One of these days ........
Omg. I freaking love this guy. 😊
Same. Anything I've tried has been a keeper. That doesn't happen anywhere else.
NOW I know what to cook for we two on Thanksgiving. Normally we dine out, but after doing that last year, we both got Covid. And, so, thank you for this Stephane.
I love this video not only does it make me want to cook the recipe but all the sound effects So fun. Cooking is fun enjoyable and of course satisfying. 😊😊
delicious recipe! great oppotunity for using the morrels I just bought at the Strasbourg Christmas market
Mon Dieu! This looks fantastic, the flavours! Unfortunately I have just been diagnosed with raised cholesterol, so I can only imagine! But thank you.
Your recipes are awesome as always.
Great recipe sharing, so delicious Christmas main dish
Wow, that looks quite delicious and not difficult! Thanks! The quality of your videos is continually improving, great work!
Fabulous share and channel well done see you again keep it up 👍👍
thanks
just wonderful. Merry Christmas!
Stephane you always bring it! Love your channel
Which recipe from Le Guide Culinaire is this recipe? Looks amazing! Loving seeing Escoffier recipes come to life
Looks and sounds marvelous! Thank you chef!
🙂👍
Une merveille
Dazzling recipe.
🙂👍
Stuffing the chicken with the mushrooms while baking is just an amazing idea. Would have never thought of that!
Living in the US Pacific Northwest, I am spoiled with wild mushrooms of many varieties. Morels and Chanterelle are about my favorites, though! Well, maybe except for black truffle, but I don't have a dog or a pig, so I have to buy them like a normal person. 😪
Bonjour, j'ai pas compris pourquoi mettre le rond de papier sur le riz avant de le mettre au four ? (merci une petite explication)
et Merciii pour cette superbe recette que je vais essayer - le riz au jasmin quelle belle idée ! (faut que je trouve des morilles desséchées- j'ai des cèpes congelées, ça peut fonctionner aussi ?)
c’est pour éviter que le riz ne sèche et pour le liquide ne s’évapore pas trop vite 👍
Magnifique recipe! One tiny question, is it possible to substitute the morel mushrooms with some other types of mushrooms? Merci beaucoup et bonnes fêtes
Morrels have a very distinct flavour - don‘t try to substitute them
I think using another type of mushroom wouldn’t make the same dish but would make a delicious dish.
If you can’t get morels, it would still be delicious with another choice. I would use cremini mushrooms myself- I think they have great flavor and texture (not dried, and adjust instructions as necessary for cooking with fresh creminis.) I think you could just sauté them and stuff the chicken with anything else that will infuse flavor and provide steamy moisture, like halved apple,onion, or lemon, plus maybe thyme or tarragon. But go ahead and stuff with mushrooms or a duxelles of mushrooms if you want. (I would consider it unnecessary, but you do you.)
If you ever get a chance to have morels, they are delicious, (but not like truffles which have a unique mild garlic flavor). Morels are like a sponge for creamy French sauces! So good!
Have you seen the English style roasted chicken baked in a chicken brick? I had no idea until I watched Edward Dellings use that method.
nice recipe! I was kinda hoping you would show some nifty french method for separating the chicken fat from the jus...
Beautiful, thank you, Chef!
I ADORE READING & chicken
We made this wonderful recipe tonight--thank you! Could you please tell me which recipe(s) from Escoffier you were primarily referencing? I have the book in front of me. :)
Oh that looks wonderful. Beautiful presentation and superb instruction. Thank you! 🎄
thanks a lot 🙂
Thanks Stephane for the new recipe. Please what can I substitute morels for? These is practically no morels on this site of the world. Thanks.
Morels grow in large parts of north and central america, europe and asia. If you're on the southern hemisphere you can buy them dried online and rehydrate
buy them dry is the easiest
Excellent
You can find reputable dealers of dried morels online at a fairly reasonable price. About 15 years ago, I got a hold of a mycology professor in Tennessee who was the only person to cultivate the authentic French black truffle in North America. $100 for a truffle the size of a golf ball. it was one of the most exquisite things to ever hit my palate. Morels are the way to go. My girlfriend and I eat them at least once a month.
Yummmmm
Witch receipes and page from Escofier? Thanks
Awesome!!! I will try this next week!
Oh my God this looks so delicious. We already have plans for Christmas dinner, but I'll have to try this out sometime.
thanks for watching g anyway 🙂🙂
@@FrenchCookingAcademy Merry Christmas!
thanks you too 🙂🌼
OMG. So divine. Sadly, I can’t get morels where I am, what can I substitute for morels?
Chanterelles, oysters, whatever you like.
you can surely buy dry morel online this is what i am doing as well for the same reason 🙂
For someone who hates mushrooms is there anything I can use to substitute them in this recipe (and maybe others)?
Looks amazing chef!
It it possible to make this recipe with larger poultry like Chapon ? I'm looking for a recipe for christmas that serve 10 people. I'm thinking of trying this recipe with something larger than a 2kg chicken.
yes definetly you just need to up the quantity a little
You need it to be able to fit inside your Dutch oven. Stephane is using a 2 kg (4.4 lbs) bird which would be classed as a roaster and you don't want the bird to touch the lid because the skin will come off. A typical fryer is more like 3 lbs (1.4 kg) and a capon is 5-8 lbs (2.25-3.5 kg) although some growers will produce birds up to 15 lbs at the extreme. For those who don't know, a capon is a male castrated before puberty so is larger than a chicken (female) but plumper than a rooster.
Beautiful. I cook this dish every Sunday. I dont use Morel Mushrooms.
Hello french guy. Greetings from Sydney 🙂
Interesting, as usual !
Great stuff! It's very interesting how you pronounce champagne if you don't mind me saying :) Which region are you from?
Delicious 👍😋
Oh! I so want to make this one, but it seems too complicated. In the middle, i didn't know which sauce was what. It looks divine though.
(14:34) "I just ate the butter sauce with a piece of bread"....hilarious!
Folks, chop your carcasses into smaller pieces -- about 1" chunks max -- and you will achieve better flavor. All those additional surfaces brown nicely, resulting in a more roasted flavor in the finished stock.
Le Guide Culinaire, the chefs bible, but for home cooks I would recommend Ma Cuisine as Le Guide Culinaire is for good professional kitchens and the equipment there in.
What is the difference between wihite stock and brown stock.
white stock: the meat is not seared but just poached in water . brown stock: the meat is first seared and browned in oil before water is added
Excellent.
Thank you for sharing it.
Good luck
From now on when I buy a roasted chicken at the grocery store I plan to spread butter on each bite and add some mushroom paste from the tube. Add a baguette and some inexpensive sparkling wine to drink and I'll have made this recipe in no time. (I'm joking, well sort of.)
Where do I find morels?
mostly online they sold dried
@@FrenchCookingAcademy I harvest them in the spring from the woods in Kentucky. I had no idea I could buy them dried. Probably my favorite food.
@@texasbluegrass567 You can dry them then... so that you have some in winter. Other mushrooms we dry here: chanterelles, king boletus... and you have them in Kentucky. In summer and fall. 😁
XOXO from Ottawa., CA. It's snowing.
Ive seen several French cooking dishes where they throw a lot of vegetables away. I've always wondered if they just literally throw them in the garbage - historically. Did they give them to peasants, or feed them to hogs ,or literally just be throwing food away that still has nutrition in it.
Wait: if there is grit in the mushrooms to be careful of, then why would you put a ladle of the mushroom water into the sauce? Doesn't that risk getting grit into the sauce?
the residue after some time falls at the bottom of the bowl so it’s ok to scoop the top part 🙂👍
@@FrenchCookingAcademy Thanks for explaining that!
no problem 👍
wow
I remember when that cooking channel host was vilified for using butter on her shows. Those same people would pay $100 for this beautiful dish in France.
you like a little fresh squeezed lemon juice over this finished rice?
Extremely rich. That many Missouri morels would send you to the ER.
Oh my god ❤
is it really necessary to use champagne for the cooking? Would't the flavor of a sauce made with Crémant taste the same?
I heard that French food melts in your mouth like they say chocolate does. Is that true?
Looks lovely! But butter overload! I would skim some off or chill and remove much of the hardened fat…..
so the morel of this story is to use mushrooms. got it.
😄
🦝
When opening champagne, pull the bottle from the cork, not the cork from the bottle.
why not just cook rice on stove for 15-16 min? bring rice liquid to boil then quickly reduce heat to the lowest setting and put a tight lid on. after 16 min rice fluff rice and it's DONE!!
In some countries you'd probably get jail time for calling this pilaf.
Everyone loves to eat! But besides eating after a difficult day, Solitaire Social also relaxes me - a solitaire game where you can play against different opponents from all over the world. I recommend everyone to try it.
😢
This isn’t French cooking this is Arabic cooking
Hahaha!😂
everything from Escoffier is great....except for his financials, do not run a business like him leave that part out .
Savoy Hotel is somehow still very much financially stable. Be communist unlike him
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