Michelin Star Chef Simon Radley; Chicken carving and recipe
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- เผยแพร่เมื่อ 15 พ.ย. 2024
- Simon Radley, executive chef at The Chester Grosvenor, September's Featured Chef. Simon cooks
Ruthin free range chicken blanquette, leg meat compression, truffle and titbits. See more great chef interviews here www.thestaffcan...
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...
simon is a true joy to work for. i worked with simon when his chicken dish was coq au vin and that dish was truely amazing....i still look forward to the day that i have a menu of my own to adapt that dish to my own guests. love the coq comb
An interesting view of some serious techniques that maximise the simplest of ingredients. That Charvet setup had me drooling. I work in venues where you're lucky if you have a rational, let alone a pro sous vide and induction setup.
Inspirational stuff.
Cheers for that
The best chicken dish I have ever seen.
This is pretty sophisticated
Thanks yes Chicken is a great product, sadly the supermarkets quest for the cheapest of everything means most chicken is air flown and more often water injected, but well bred and fed chicken is a great product and Simon shows it off
That's what we called the gastronomy, thanks chef.
I have nothing but respect for chefs of this level... 16 hour days. It takes time and absolute dedication to produce food like that. Awesome. And ALWAYS buy free range. It's essential. Good for the bird, good for you... the taste is amazing. Btw.. if anyone is interested, the best way to roast a whole chicken is season liberally and place it in a screaming hot oven for 1 hour (1 hour 10 if it's slightly larger) then let it rest under foil for an hour. Best. thing. ever.
sous vide isnt always the easiest "no brainer" way to cook. yes to some of you, it looks like anyone can do it and why do we pay 50$ for a plate. theres more technique in a prep before the cooking then there is in a whole meal we cook ourselves. the sous vide step is really ultimately there to maintain consistency . (this is all in my opinion)
Absolute chicken masterclass. Dreamy.
+KingOfHammer I would need to eat this three or four times to fully appreciate it.
Hammer time!
how did he cook the chicken head combie thing? i missed that part and whats the texture of it like?
“Nothing, no fuss” (begins to fuss)
Stunning
good presentation. i would eat that. charvet kitchens are good to work with. not used induction yet though.
good chef
Organized presentation to the point good instruction
sous vide chicken time !
Good intro...well done!
This dish looks amazing. Ive wondered why most these chefs use non stick pans. Obviously they are non stick but don't they wear a lot quicker? I know money isn't an issue but js.
holy shit !!! Best chicken dish ever!!!!
What part is the blanquette?
lovely
its nice ,
He means he hasn't changed the menu since 1988 😂
how did he make the crispy twill? did he cook it or did it just set that way?
Xaiyadeth Senenoi you season and then onto a baking parchment with another on top. In between two heavy metals with weight on it. CHICKEN TUILLE DONE
Xaiyadeth Senenoi he baked it...
It's an opinion I completely agree with.
Good dish. The boring chicken appears as amazing dish. Compliments for chef
Looks lovely, and no tweezers in sight!
Not all chefs use tweezers 😉
You keep the chicken liver nice and pink 😮
Nice looking dish, but calling that a blanquette is a very bold play on words.
LOL at 6:55 - it is TID bits, not "tit bits"
By the time he’s effed around with all that faff, the bloody foods gone cold!!
Nice dish..but maibe next video you speak not so fast ...i am not english
Is there not a risk of salmonella with raw eggs or egg yolk?
It's not raw, it was cooked sous vide and then separated from the whites
it was all going well until he shoved that Devil's toenail on at the end....minging!
Philip Hayfield not a fan of the Cocks Comb then?
no....but I'm a big fan of your channel. Keep them coming Mr. Canteen!
really shame
Okay, okay, too much use of the phrase okay, ok?
I'd pass on the egg yolk. Doesn't belong.
think allemande sauce, based off the veloute sauce which is a mother sauce made with chicken stock.
that’s a lot of meat on one plate
Wtf??? 1 slice of truffle????
It’s £1,000 per kilo atm