Family Home Style Roast Chicken ( using the 3 stages roasting method)
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- Опубліковано 19 лип 2018
- Family home style roast chicken: a delicious one pot French style roast chicken recipe to be enjoyed by the whole family.
This simple home recipe consist of an oven roasted free range chicken cooked, with a mix potatoes, onions, garlic and tomatoes. Simple ingredients but delicious French flavors.
This French cooking video recipe is filmed in a step by step tutorial format where you will be able to learn the following French culinary techniques:
- How to roast a chicken ( using the 3 stages French culinary
school roasting method)
- How to flavor and truss a chicken using a simple butcher string.
cookware:
Roaster ( professional grade):
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Roaster ( Standard grade)
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Carving knife sets:
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Open fire and a Lodge 16 deep camp oven. Onion, carrots, celery, garlic, mushrooms, and green beans. High heat for 30? minutes, and finish low and slow.Magnifique, Y'all.
I watch A LOT of UA-cam cooking. I think this format should be more popular. Pure cooking, no flexing, showboating, bragging etc.
It's good that the chef passed down knowledge that is still useful 100+ years later. That's heritage indeed
Very well, said
Indeed, Stéphane should translate the prep section for us all. Great stove hey!
I am now convinced I am mostly French. Thank you for sharing all of your wonderful recipes, knowledge & experience!
A quick advice. If you put salt and pepper all over your bird (chicken, turkey, duck, etc) and let it sit in your fridge overnight, you'll have it well salted at the time of roasting and it'll develop better crust. That's how we usually do it.
I will try this
Great point! Me personally? I plan ahead because roast chicken is one of my favorite things. I'll brine it for 24 hours, then I leave it on a rack over a half sheet pan in my refrigerator for a few days. It forms a pelicle where the skin is completely dry to the touch. It's absolutely not necessary, but I definitely recommend trying it that way. You'll be surprised how awesome it turns out.
I’ve lost count of how many times I’ve cooked this recipe. Absolutely delicious.
I am going to prepare it on X-mas Eve. I prefer chicken or duck to turkey. Plus there will be only 2 of us, LOL.
"Mr. The Great"? Ha ha ha! xD
Best home cooking channel on UA-cam. You should have a million subscribers.
Staniel Wilsenlöw Agree!
Staniel Wilsenlöw Agree!
Hell yes. I'll drink to that!
agree !
I can't argue with that.
Old recipes are great, simple, honest, delicious and adaptable. I love your channel because you focus on cooking methods and not just recipes.
The description of the first part of the book, cuisine ménagier, reads like the old Joy of Cooking. Even a rock or my dog or any inanimate object can produce a fine meal from such a book! Excellent!
I just discovered your channel and tried this recipe last night. It was a huge hit! My little girl loved it so much she got up to give me a hug in the middle of dinner. I can't wait to try more of the recipes. Thanks for making this fun, interesting, and informative.
You can never have too many chicken recipes. Roast chicken is always a favorite. This is going into my recipe file.
The finished product looks wonderful. I spent some time on holiday in France in the 90's (7 weeks) and remember butchers would roast chickens on a rotisserie outside their shops (the weather was still warm). They also roasted a mixture of vegetables under the chickens where the juices would drip onto them. Many people who live in towns and cities don't have ovens in their apartments because space is a premium and these chickens were very popular.
Wow roasted chicken doesn't have to be boring!! Thank you!!! This is different ❤
Beautifully roasted chicken! There is something about the French technique that gives superb results.
So interesting your research, and the old books and recipes! It really adds to the quality of your clips. Thank you!
This is amazingly easy, even though it sounds and looks a bit time consuming with all the steps. But it is not. Thank you, Stefan, what a wonderful lunchtime our family had with this delicious chicken.
As a Brit, one thing we do do very well is roasting meat and having it with vegetables. A few differences over here are:
- we don’t chop off the big you did - we call this the ‘Parson’s Nose’ (no idea why), but usually people fight over this.
- we rub the entire chicken with butter not oil.
- we turn the chicken upside down for the first half an hour ( to allow the justices to run in to the breast) and then turn it the right way up for the rest of the cooking time.
The rest is pretty much the same but with different vegetables.
Love your channel! 🇬🇧🥂🇫🇷
Spectacular! Amazing natural flavors to the potatoes and the worthy bird!
A timeless classic. Great video 🍺
I love you style, the way you teach and show everything. Brilliant, Can't wait to try this recipe. Thank you.
I have never baked chicken that turned out. This time the chicken was perfect and my friends are amazed. Thank you, you are so talented!
I'm learning more and more with every video you make, showing us how to instead of editing out and merely talking about it.Great work!!!
I love how you demonstrated it simply for beginners . Please more such tutorials .
I did this recipe tonight for dinner for my family. It turned out delicious. Didn’t quite get the color after the 15 mins each side but the grill took care of that. Fast becoming a favorite channel of mine
yea, oil coverage of too much or too little, thickness of the pan, size of bird, moisture of the bird, etc, etc all play a role.
Just followed the recipe today for lunch. What a great way to begin this new year !! Merci Stéphane ! Vraiment géniales tes vidéos !!
Another one of your recipes I will try!
You are so generous with your knowledge. Thank you so much. May you be blessed always. Love your explanation.
*Et bien voilà ! Je sais enfin comment ficeler mon poulet……..et comment le cuire correctement
Vos démonstrations sont impeccables, merci Monsieur. Et comme je vous l’ai déjà dit ,mon anglais progresse en même temps que mes « talents culinaires»
I tried the 3-stage roasting method and my results were amazing! All parts of the bird turned out juicy and tender. I love how fast and easy it was to pull together a complete meal (just added a salad).
Using a bit less tomato, I subbed small chunks of kabocha squash, turnip and mushrooms in place of potatoes. Of course, I added onions and garlic. Also tucked plenty of herb butter paste under the skin, made with anything I could find left my garden and fridge. Made a quick gravy/reduction with pan juice.
Got lots of favorable feedback. Always happy when my 95 year old parents enjoy a tasty dinner!
Nice!
I've watched this video over and over again trying to memorize it. I'm going to make this! And I'll be watching the video.
Every time I watch one of these clips I learn why my interpretations of recipes are so wrong and great tips for getting it right. Great channel, great delivery - a joy to watch. Merci beaucoup!
OK. I did this method of roasting the chicken and it is absolutely amazing. Plus having the bird in the side leaves more room for the potatoes. Thank you sir!
I love his cooking and the accent!
I made this today for dinner and it was so delicious....thank you for sharing this recipe. the instructions for trussing the chicken were so easy, it really makes a difference, keeps all the flavor inside...potatoes were so good too....can't say enough how good this was.
yeah this is one i am cooking often too 😋😋 thanks for the feedback
Just tried this . Wonderful. The marriage of potato/onion/tomato and garlic in the chicken juices...fantastic. my new favorite way . Thank you my friend
Brilliant in its simplicity! Chapeau!
I think I need to learn French so I can read all these awesome historical cookbooks. I don't suppose many have been converted to English? I know a few are as I have bought Escoffier's book.
Thanks very much Stefan for this very practical one-pan dinner. Can't wait to try.
Excellent history of food. Thank you
Awesome recipe!!! Thanks for sharing!!
That looks merveillieux!!!
Best cooking channel ever!
I'm watching your vids more and more. I like how you give history and some personality and keep everything flowing. You've really inspired me to cook your recipes and explore more French cooking.
wow that is really nice to hear 🙂🙂👨🏻🍳
Great recipe, I’m always looking for a new method of roasting chicken. Thanks chef!🇬🇧
Love watching your videos, thank you!
Wonderful recipe chef , thanks Ivan
An excellent tutorial. Thank you.
This came out really good and lovely, easily a repeat one for meals!
Hola, soy de Perú. Te sigo y he preparado ya varias de tus recetas. Han sido un éxito. El Boeuf Bourguignon estuvo fantástico. Muchas gracias!
so cool learning simple ways to expand your cooking flip the chicken wow
Wow! I tried this with a locally farmed bird. Substituted baby carrots for the potatoes, and used a sweet onion with chopped tomato. Best roasted chicken I've ever had! That carrot, tomato onion mix with the garlic and pan drippings was perfect! Thanks for these videos!
A lovely recipe
It's 2020 and I'm diving back into all that I've missed over the years. This is by far the most artfully video'ed cooking channel on UA-cam. Not to mention the French accent that makes all the food look better.
thanks jack 🙂👍👍
Tried this for the first time for a book club meeting after reading a book about France and it was soooo delicious and easy! Thanks for sharing your recipe!
Super chef bravo
Very nice...beautiful recipe, I can’t wait to make it this weekend! Merci!
I've just cooked this chicken for the family dinner, my husband was amazed! It was so awesome! If only I could post the picture of my result. It was so French, like we have just been to France :) When we finish with chicken, I am definitely gonna further cook according to your other amazing recipies. Vive la France!
glad to hear that you can always share your picture on instagram using the #frenchcookingacademy or on google plus look for french cooking academy else you use facebook
That looks really delicious.
Will make this for my family tomorrow. This was super easy and lovely
I made this meal tonight and it was an instant hit with my family. I’ve never made any French before. I will absolutely be making this again and watching all of your videos ! Thank you !
ThePolishPiper i am glad to hear it turn out well congratulation and well done 🙂 happy that your family was pleased too 👨🏻🍳👍
excellent video...love cooking and this just adds to my confidence in making a great meal...
Roast chicken is the best! Great recipe.
This recipe turned out brilliant. So juicy. So delicious. Better than a store bought chicken.
Simple and delicious! Thank you
Excellent! I love this channel!
this was superb, thank you very much!
Thanks so much for the lesson. That finished bird simply looks delicious! Thanks :)
I made this last night and it was simply amazing, the chicken was so juicy and perfectly cooked, I will use the 3 stage method from now on for all my roast chickens! Keep up the excellent work! Sending you appreciation and gratitude from Colorado 💓
merci glad to hear that it is a technique you can use with duck and other poultry too🙂🙂👨🏻🍳
C’est magnifique. Merci beaucoup mon ami.
Thank you Sir, for sharing French cooking . Your technique is so unique and clear . God bless. 😍
absolutely love your channel!
Thanks a lot for watching🙂
Thank you Stefan. Love this. I will do it. Thank you
Thx for this advice. I almost did it always this way but I use olive oil to wrap it. and the 3 stages and turn the chick is new and very helpful.
Thank you for the great content!
i love this simple recipies!
it is really worth the try 😋😋😀👨🏻🍳🍗
Yum Dutch cream potatoes are great for roasting, and organic ones are amazing.
Cooked this for dinner tonight. Absolutely superb.
Well done I did one last Sunday again too 😋😋👨🍳
Looks amazing surely gonna try it on Sunday
My fam (family) and I so wanna go to France! I'm a pastry chef and I am constantly looking for the perfect roast chicken recipe, I think almost every chef is too! I'm definitely going to try this because it looks so good, and pretty simple! I'll let you know how it goes 🖤
Lovely - I thank you - my family thanks you!
I made this a few weeks ago...really delicious. I learned a lot of techniques from this video. .thanks for sharing!
thanks for making it 😋😋👨🏻🍳
Thanks, chief I can't wait to try this!
I learned one good after another in this video. Thanks!
Thank you for making authentic French recipes available to the average cook !! Jacques Pepin was the only real chef France would let us see before you came along !! LOL !
You Are The Best God Bless You Abundantly
Looks amazing!
Always handy that home chicken 🙂🙂
I've made this 3 times and love this recipe! We swap out the tomatoes for mushrooms, and seasoned butter inject the breasts first. Fantastic!
This was delicious. I made mine in a graniteware roaster which has high sides, so browning took a bit longer. Very nice indeed. Tres bien!
How long did it take? Unsure about making this bc i have an castiron one with high sides
Love that roasting pan❤️
Brilliant! Thanks
I am finally finding out how to do a roast chicken. I can't wait to try!
What a beautiful show
Merci beaucoup encore! Every video you make is enjoyable and informative. They also make me hungry. Slainte 🍷
Manifique! C'est beau.
Delicious! I just made it. I ran out of onion and replaced them with leek. I used the juices and and sucs on the bottom of the pan and deglazed with reserved chicken stock.
Superb, Stephane! This is my standard dish for hungry, tired children. I serve it over pasta or a simple rice pilaf. The kids in my family call it 'Uncle Pete's Chicken.
Hey Stephane - not a big comment guy but felt compelled to add myself to your growing list of fans. Love your UA-cam channel and just joined your site on Patreon too. As an amateur cooking enthusiast, your videos hit a chord with me......interesting, entertaining, instructive, to the point, and absent of the self-absorbed fluff I see elsewhere. Thank you for doing what you're doing and please keep it up. You're on the right track.
I love the new techniques I learn from this channel! I am in southern Ca and love roasted chicken (whole and spatchcock). I am going to try the french method of 3 roasting step. Excited to see how it turns out. And then stock from the bones! Btw I have a minor of French and a certificate of translation. Some day I will get to France. While Paris is on my list, I am more interested in visiting the country sides!
I love it!!
This reminds me of my mum's cooking as well, thank you for your effort. May I request you to do "le relais de l'entrecote" Steak Sauce, I would love to taste that.