Cooking IN Simple Steps CISS

 

Below is a link to videos on the ACF home page, where I demonstrate these two classical dishes. Not only is the cooking of the dish important but the actual preparation and skilled butchery techniques are required. In his lifetime Escoffier   found that most of his preparations and dishes were seasonal and as the season went by there would be a different flavor or Herb added to the dish to keep it topical. The two chicken dishes you see in the pictures are misrepresentations of the sauté chicken you see above. Unfortunately the cutting skills are not appropriate and it is difficult for how the basic recipe got diluted so much that it's unrecognizable in this form. There is a lot of disinformation on this dish. As I demonstrated in the video that a young chicken is used rather than a rooster.  Cutting the chicken into 13 pieces and utilizing the carcass for flavor during the sauté process which becomes the basis of the finished sauce. As we use a young chicken there is no need to remove the tendons from the legs on that the clause are attached this is reserved for mature birds such as roosters, pheasants, turkeys, and wild game birds such as ducks, and teals. In the chicken base the master chefs realized that the use of parsley and spring, chervil in summer and tarragon in the fall and winter were appropriate. Classically speaking the chicken was reconstructed on a platter carcass and all have presents to the guest tableside and it was portioned accordingly to the guests. The deglazing of the sauté pan reinforce the flavor of the Demi glaze in the finished sauce. As it was a hunter sauce the tomato concasse represented the torn flesh the animal. He found this style of cooking in provincial France as a young man and it was a great learning curve for him because he realized that the best food to serve was food in season. Today everybody is now going to farmers markets finding foods in season utilizing meat proteins and fish proteins in season has become vogue.  Sadly if we only read our books and the history of food this is how the modern French cuisine and about.

So enjoy the video most of all cut it fresh, cook it fresh, serve it fresh.

 Click on the link below and go to resorces. Click on resources and go to video libary and click on classical quartet.

http://www.acfchefs.org/