Just tried it and followed the instructions exactly as given by Stephan. It turned out looking precisely as in th e video. Easy to make. Lots of flavour.
Thank you, thank you, thank you, Stephane! In the 1980s, in Beverly Hills, there was a wonderful patisserie called Michel Richard, named after the chef. Along with the delicious pastries, they served some savory brunch/lunch dishes. My favorite was a dish they called the Chicken Feuillete. It was basically this dish, but with a lot more chicken and mushrooms, sandwiched between two squares of puff pastry. Instead of being seasoned with parsley, they used tarragon, which I LOVE! The restaurant has been gone a long time, but thanks to you, I can make Chicken Feuillete myself!
It is cooking basics, actually... ;-))) You can use even the fresh chicken egg white to collect all the excess fat and small particles to purify your chicken stock to the high quality top-restaurant level. Just put the fresh egg white (without yolk!) in to your stock (bullion) in last phase of preparation. The protein in the egg white will collect all the fat and particles from the stock. Just separate the stock after it, and throw away the white flakes, and "voilà" - you will have the most clean and purified stock in your life! ;-)))
@@maksimluzin1121 Hah! That's making a consomme. Stephane is ambiguous about whether his poached chicken leaves behind a "broth," a "stock" or a "consomme".
Jacques Pepin lives here in Madison, Connecticut . He and Gloria were the judges of a cooking contest back in the 80’s. He remembered me from his classes abd i won first place with baked salmon with mousse of scallops and a lobster burre blanc and fleurons. His nephew has or had a bistro in Branford, Ct. Gloria passed away about a year ago. Very sad
Tip from a three star Michelin chef: prepare the chicken in advance and let it cool overnight in the stock in the refrigerator. The chicken will be very tender and all the fat will be solidified on top. You have to use a good quality chicken for this. If you should use an ‘industrial’ chicken, you’ll end up with chicken puree instead of chicken cubes. In France, I’ll use a Label Rouge chicken because they are at least 81 days old ( industrial chicken: 6 weeks). Always take the heaviest chicken on offer.
@@peterpluim7912 well, I think it sounds delicious, and I’m quite okay with eating some veal. Particularly considering I’m a fan of cheese so a baby cow has to die for that anyway. Makes sense to eat every part of it.
Love your recipes....have always enjoyed making these from scratch...Will save this one..This is also the basic chicken cook for my Coronation chicken... a family favourite here with my friends and family ! Thank you x
Flavor tip: Take all the meat off the whole cooled chicken after cooking. Return the carcass and skin to the stock and simmer further, an hour or two. This gets all the goodness out of the chicken and the stock is much more flavorful and concentrated. Takes more time but as long as you're making your own stock anyway it's worth it. Love this channel!
one of my favorite dishes since my childhood. My version: lemon juice instead of cognac, aspargus instead of morille...and tagliatelle as a side dish... this is how it is served in alsace
Stefan you have gone back to your roots to teach us French cooking techniques with this video. I learnt so much. Good to have a series of videos that ‘build’ on each other to the final spectacular dish. This is similar to how Anna Olson does her recent baking series - first master the simple technique and get more sophisticated. Btw, I thought u can improve your videos by erm, improving the hair... it makes a lot of difference :P
This is also a staple recipe in belgium. I make it close to this, but i usually like to hand shred the leg meat and drop it in along the cubed breast meat, this makes so your sauce is more loaded with meat.
Fit for kings but named for the queen-appropriate somehow. I have had a similar dish, in Provence, that had diced mushrooms and chives in a mushroom sauce which was, of course, flooded not daintily spooned on top. Your recipe is superior unless only morrels are used in the mushroom variety. I love the way we are proceeding through Escoffier.
I make chicken soup this way with the sddition of leeks and potatoes but i use either an Empire or Bell and Evans chicken and let it simmer for an hour after it comes to a boil and i skim the top protein off.. when its done i add just enough salt to taste and remove the chicken and the bobes and add the chicken and veggies to the bowl wuth the stock. Then i top with shreeded Guyure and voila
In America we call this chicken and biscuits. Just kidding! Great recipe; glad your channel is blowing up! Can't wait to make this now that Lent is finishing up.
Tried this recipe. Takeaways: It's biscuits and gravy. My 15 year old son said as much when I showed him this and he was right. Sure, the "biscuit" is a little lighter and fluffier, and there's mushrooms, but.... First of all, I don't like biscuits and gravy because I don't like white gravy....which this is. Secondly.....it's biscuits and gravy.
You can see the recipes on the website www.thefrenchcookingacademy.com I have not been posted too much lately but I am back on now I will do my best to add most recipes in text format moving forward
hi there you can absolutely use any fillings you like the next best one used in France is seafood filling. as for the vol au vent jut a few minutes in a warm oven before filling up the casings
Ohhh seafood filling...please consider doing a video on the seafood filling as well....I'm going to be making this I'm excited and I even have moral mushrooms!!!
*I've already tried it before a few years ago...it's well worth the effort!* But since I'm allergic to shrimp, I didn't go for the sauce Nantua, but another version employing a kind of béchamel instead which I toasted over the dumplings.
I did not imply he would have, but that the idear to make it may have originated there. Also even if he would have learned these skills from a TV programm, they would not be less impressiv.
@@petal979 I see now that my initial banter is way too generalized and goes over peoples heads *sigh*. I was making a small joke and was not in any way trying to deminish our chefs genius. I am well aware that the recipie itself is around for some time. Have a good time.
@@kinngrimm I got you kinn! Jeez, what is wrong with people? He was just saying that maybe the recent episode of Colbert may have given him the idea to make a video about it. Are you guys drunk?
OMG I was able to make this the Vol au vent turned out nice, but I think I'm going to make them larger next time...and I used a leak instead of an onion...It was so good...everyone loved it as well...thank you.
Very BEAUTIFULLY edited !! Nice job. I love how you did your visual introduction with little short 'clips' of which ingredients you put together. To me / for me that makes a much more powerful start to your video. It helps to connect-the-dots. Thank you once again for sharing your amazing skill with all of us.
I have been making as many of your recipes as I can possibly afford. I follow every one to the letter, and every one has so far been spectacular. No idea where to find bouchee, but I might try this with cannon balls (bread bowls). You are my French cuisine mentor, dude. Thank you for all your hard work.
Bouchee/vol au vents (same thing) can be found in the supermarket usually near the bread and pita bread, or you can make them as he did, very easy to make :)
vol su vent is the general term used for all bouchées and bouchée à la reine is one type of bouchee that exist out of a list of more then 50 recipes that can be done
Bouchée à la reine: 4 large one ( puff pastry casings) Puff Pastry: 2 1/4 cups all-purpose flour 280g 1 Tablespoon granulated sugar 1 teaspoon salt 1 cup cold butter 226g 7 to 8 Tablespoons ice water Bake 400 F for 30 minutes for six inch pastry. Vol ah vent molds use puff pastry silicon casing or baking sheet cup cake mold. For the boiled chicken: 1 chicken ( approx 1.2 kilos) 100 grams of chopped leeks 100 grams of chopped onions 100 grams of chopped celery 100 grams of chopped carrots 1 large bouquet garni ( made with thym, bay leave celery and parsley stokes) 1 teaspoon of black peppercorn 1 teaspoon of juniper berries 1 table spoon of salt half a lemon juice For the veloute sauce ( parisian sauce): 1 litre of chicken broth 40 grams of plain flour 40 grams of butter 250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels) 2 chicken breasts diced. ( reserve some chicken meat to for serving) 1 egg yolks up to 200 ml of cream ( heavy whipping creme or creme fraiche) 1 table spoon of cognac 1 table spoon of chopped parsley. salt and pepper to season.
Brother your a very good cook as I'm a trained chef myself you have excellent knowledge but I find you always don't season enoupgh your food Like this chicken that will be very bland when cooked for amount of water and salt u used but you do check the season at the end Grant you that. Unless your reducing your stock in half for a flavourful velute
I grew up in midwest US, and my mom and Gramma called this "Chicken a la' King." It's even in The Joy Of Cooking, a major American cookbook that's existed since the 30s or 40s. I had no idea (but I should have) my chcken a la king is just an American riff on a classic french dish! No wonder there's so much butter and it tastes so fancy!
Thanks for all Ur helpful tips French Chef😄You know I Love Chicken 🐔& this looks Yummy 😋 & it's now 2 years later 9/4/20@ 1am in Anaheim California😄. The cap looks like the Queen's 👑😄 Stay Well 🤗🐎
Was this dish created for Marie Leczinska, La Reine de France? I was told that it was. The first time I ever heard of this dish was from the film Les Adieux a La Reine! Can’t wait to make it!
