Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy 

👍🙂

Well done 👍🏻

I'm taking it that you mean the sauce is very strong? I think I'll try this on the weekend.

@@alexandernorman5337 no not strong full of flavour enjoy.

Très formidable !!

HI Bridget, I think you might have something there. I would say the Origination of this Dish is from the Basque region, given that it has a Tomato base (Paste) in it, typical of that region as not too many French dishes have that. Someone else further down here said their Bretagne family had never of it, which goes to show how regional French cooking is.

Beats hot dogs and canned beans!

Tramaine Lee thanks guys for all your support 😀😀😋

@Tramaine -- LB? Did you hear about the new restaurant in Whole Foods on the south west corner of PCH and Studebaker. It is called (don't laugh) Yellow Fever. It was started by some Asian cooks and it sounds like it is different kinds of Asian inspired bowls. One of the bowls on the menu is called SHANGHAI and comes with braised natural pork belly, sauteed onions, bok choy, asian slaw, shiso leaves and kung pow sauce. Just the pork belly with bok choy has my mouth watering. I don't get into Long Beach very often but my next trip down there I am going to need to try it out. As for the French chef, in France they are all over the place. ;-) My favorite greasy spoon in Nice was near the Port of Nice and called Chez Jackie. You walked in and there was a big bag filled with restaurant loafs of bread. Grab one, break a piece off or take the whole thing to your table. I loved to order spaghetti as my appetizer and then escalope panée (veal cutlet breaded and fried) for the main course with french fries. Pop open the cheap red wine on the table or a bottle of sugar water and you have a meal fit for a balayeur. Cheers

So, an African appreciates OUR culture, cooking, and history?

French Cooking Academy I want to make escargot. Where can I find the recipe on French Cooking Academy? Can we watch you make it?

@@wilhard45 Did you mean the one that used to be on Lakewood? Nowhere near Studebaker?!!! All their stores are closed now, anyway.

Yes, I learned many things from this channel but in relation to the stock was to dramatically increase the stock flavour by using a quality bought liquid stock to use in place of the water you would usually add and also to take part of the stock and boil it down till it becomes very concentrated and then add that back to your main stock liquid.

@@MaZEEZaM : Question. I noticed chef used a packaged veal stock which is not available in my area. I always have homemade chicken stock in my freezer would that do? Or, should I buy or make beef stock? As cooler weather will soon be upon us this dish would be lovely.

Mise en place

Same. My dad was a member of the New Zealand Chaine branch. Many an enjoyable long table feast was had while he was with us. I wish you well in Sweden and long live French cuisine and the wonderful people who show us their techniques.

Hi rose, hope you're well

13soap13 Thanks. your right, stock is everything especially in French cooking. I like the air conditioning bit . Where do you live ?

you know, chasseur is French for cacciatore. ^_^

Live part time in Italy also....you should check out the Abruzzo region, where the French ruled for hundreds of years. The cuisine there reflects the French influence with the use of mirepoix, celery, herbs, French technique and refinement. Even crepes, known as crespelle.

When i trained as a chef, I was taught this dish completely wrong, after watching this I can’t wait to make it

well done 😋😋👨🏻‍🍳👍

Then what happened? 🐷

Funny, I made it for your boyfriend as well ...

That proves nothing. He would have said the same if you burnt everything to cinders

Also, he liked the soup.....

LOL, yeah I noticed that. Those kinds of things irritate me. ;-)

KyleOfCanada 🌸 I noticed very naughty, now a female would have scraped that dish lol 😂 I have to try this recipe 🤗

YES IT DOES!!!

i suspect it might have something to do with adding stock....

Oh yeah, the slightest technique changes everything. French cooking is very technical, that's why it's the best. Braising, roasting, frying, boiling, brining, all French technique. The 5 mother sauces says it all.

My World * Meu Mundo my god all those good comments it's amazing . Thanks heaps . I am just happy that people take the time to cook again

Just made this dish following your instructions. It was wonderful!! I'm looking forward to cooking your recipe for bourguignon. I'm always at a loss for breakfast dishes. Do you have suggestions and where can I go to find your recipes?

I understand the english you speakes nes pas ?

Yup me also, i was in and out of Paris hotels for years; never seen any great cooking like this.

IT SEEMS YOU DON'T KNOW VERY MUCH HISTORY OF THE WORLD BECAUSE YOU SHOULD KNOW THAT THE SAME THINGS HAPPEND DURING ALL HISTORY OF THE WORLD, CHINA, ROMA, GREECE, PERSIANS, BRITIhS, FRENCH, PORTUGUESE, ARABS, GODES, AND VISIGODS, FROM YOUR OWN COUNTRIES, THEY HAD THE SAME.... ATZECAS, INCAS, and OTHER tribes the Asian UNOS, AND even THE USA ....too ETC.. YOU WANT TO CONTINUE??!! DON'T CAME WANTING TO BE COOL WHEN YOU ONLY SHOW YOUR IGNORANCE. ... claro que no igual que lo hicieron los romanos, los godos, los arabes, los .... todos los paises, incluso tus propia raza, porque ellos TAMBIEN LO HICIERON TE GUSTE O NO.... ASI ES EL SER HUMANO Y ASI ERES TU.

Phillip Flick its my pleasure i think the hardest thing is knowing what to cook next to make sure its useful for you guys.

that's great i did not know so many people knew that recipe. thanks for watching and come back for more classic recipes soon

Suzanne Baruch hi there what a super comment 😋 I love the fact that you made the recipe your way and loved it . I am saying this because that's is exactly the aim with the recipes I am showing on the channel. These recipes are the base recipes that exist and work but it's definitely open to changes and improvement to open the door to new variation. Geez That gives me motivation to cook thousand more recipes 😄😄👨🏻‍🍳👨🏻‍🍳😋 LET'S COOK

Thank you for what you're doing! I enjoy your channel very much!

As a chef myself I must say I smiled while reading this and it surely made me wanna get up cook Lol

Sounds like the 'Frenchman's Axe", Suzanne

That is how I expected him to do it. Your way is more rustic, his maybe better for a presentation. Both good!

🙂👍👨🏻‍🍳

Norwegian Blue this is my favourite comment lol 😂

thanks for the feedback🙂

Nothing good happens quickly,.. except maybe a horse race!! :D

Stock normally takes many hours. Relatively quick

@@charlieandhudsonspal1312 looks nice, I will try to make it sometime too. But in the meantime, I find it relatively "quick and easy" to find some stock in my local super market!! ;D

believe me. french people needs hours. sometimes days to create stock. 40 minutes is quick.

@@charlieandhudsonspal1312 Exactly. I was thinking I would have cooked the stock a few hours.

Looks delicious. Very well shown. Thank you.

yeah that one was was terrible that’s why people start to consider video camera again instead of dslrs for youtube. no issue with sound and continuous shooting 🙂

it was actually a great part of the video haha, had a good laugh!

thats great it seems many people like that recipe. i am glad you liked it. and well done on making it! :o)

@Marnie Dezzie Yup, you see him layer the flavors. Such good technique.

alexbn024 well I have a request for the tartiflette 😀but I am yet to source a good quality reblochon

Big fan of your channel.

What herbs are tied up in that bouquet?

Hi Glenn. Big fan

Nice recipe!!!

Susika Dissanayaka hey there glad you liked the video 😀

my pleasure......its very interesting that you tells about origin and history ........now a days most of people don't know about origin. for me its good to refresh my memories and also i have learning lots of thing. im working in a Mexican restaurant in Dubai UAE. i like french cooking but i never get change to master. but from this i can gain knowledge. thanks and keep it up.

well, the leyends and stories of cooking are different in different areas. THIS SAUCE HERE IS CALLED THE SPANISH BROWN SAUCE. like the italians have the tomatoe sauce and the French are famous for the white sauce or ''bechamel' etc. The truth is TALKING ABOUT HISTORY, many of the dishes called French originally came form other parts of Europe. For example, the French Kings were married to Spanish princeses who took with them their own chefs and they brought to France many dishes: chocolate, flan=custard , ''FRENCH TOAST' tipical of Spain Easter holidays. and many other dishes. Yes, the french chefs put France XX century in the map as best chefs, but many of their original recipes were not French.(also some generals from Napoleon, tood cooking recipes books from monasteries and different places when they invaded Spain) The Arabs broght to Europe (Spain, Italy etc) many of their desserts, which passed to Christian Spain, italy, ... and from them to other parts of Europe during centuries,.... and the same happened with other recipes. etc...Now. we can't say one dish is from specific country (except a few inventions from differents chefs famous inEurope). The world -Europe- people have move from one are to another, from North to South, etc. THAT IS WHY WE CAN'T SAY 100% anyone is from a specific race, which that doesn't exist. KING LUIS XIV mother, was a Spanish princesses , and he got married to a Spanish princesses, and the other Lui's too (and Austrian princesses, of Spanish origen) and Napoleon III was too married to a Spanish princess. etc etc

medinalba VERY TRUE. DON'T FORGET THE INFLUENCE OF AFRICA, AND EAST ASIA. OFTEN SPANISH CONQUESTODORS ROBBED COUNTRIES OF THEIR CULTURE, RESOURCES, AND ENSLAVED THE POPULATION. TAKING THEIR CUISINE, TEXTILES, LAND, PEOPLE, FOOD AND CULTURE AS PART OF THEIR BOUNTY.

Salsa Espanñola = Spanish brown sauce = Sauce Espagnole (in French)

... so how's your French pronunciation? 🐩

glyn hodges that was a typo sorry but yes I agree and my French isn’t great but anything food related I’m pretty good with

Huh?

Without refrigeration, they'd be making stock all the time. You could always make a big batch and freeze it. My ex- and I made a big batch of chicken stock once with a nice roast chicken. After it cooled we put into these ice-cube bags that I've never seen again and froze the stock. For months we had great chicken stock :D No odd additives or thickeners. For store-bought, you just have to check the ingredients and get the most unadulterated one you can find. Chef Michel Dumas on his channel makes his stock without seasoning. That way he can season it as befits the dish.

you can use any wine, white or red, as long as it's a wine you would drink. pick something low in acidity red- merlot, white-sauvignon blanc. keep it under $10 and bob's your uncle. bon appetit!

btw, make the recipe your own, you're not limited to the exact table of ingredients. this is hunter's chicken....much like bouillabaisse, you cook whatever you catch and won't sell. have fun with it....sherry vinegar, at the end.

That is exactly what I was saying to myself about it. There are minor differences

Hunter's chicken: Step 1: Shoot a chicken

the stock was made with bones that had a little meat on themthere was about a half a cup of carrots and onionsthey were used in the final dish but they cooked down so much and reduced in size so much that you can barley see them under the dark sauce

Another rule: Cook the mushrooms in a Clean pot, not the one you browed the chicken in earlier. That causes salmonella.

@@kacy940 lol

well done on making that one you really did great 😀😀👨🏻‍🍳👍

U r right

It's funny because if you watch a lot of his videos he always gets his temps wrong when comparing F to C. Always want to double-check that. I don't fault him though, because I would never get the conversion right either.

My wife always says “DO YOU HAVE TO USE EVERY PAN IN THE KITCHEN?”

You're name is the only thing appropriate about you.

Nathan Spear thanks for the heads up its always great to have some good feedback 😄😄

vishwatej shetty thanks for that . I am on holidays at the moment but back soon with more videos . Thanks for watching