Chicken Gaston Gerard: Learn the history and make the dish | Famous French chicken recipe
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- čas přidán 18. 11. 2020
- Poulet a la Gaston Gerard is a famous French chicken recipe dating back to the 1930's that celebrate cheese, white wine and Dijon mustard. Created by accident (if we believe the story) by the wife of the maire of Dijon during a dinner with the famous food critic of the time Curnonsky. Get the recipe: bit.ly/3MwN8hm
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🧅🥕INGREDIENTS🥕🧅
1 whole good quality chicken 1.5 kg
The carcass from the chicken (cut in pieces)
1 or 2 tablespoons of paprika powder (can be sweet or hot, up to you)
150 grams comte cheese, 100 gram for the sauce and 50 grams for the topping (you can also use swiss gruyere cheese)
200 ml dry white wine, burgundy or Loire valley is good (I used Muscadet)
250 ml cream (heavy whipping cream)
2 or 3 tablespoons mustard
1 or 2 tablespoons breadcrumbs
salt and pepper to season
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Im an old guy and never really was much of a cook. But your channel has opened my eyes to the chemestry of cooking, the use of different pots and pans and techniques that I never even thought of. I absolutely love that you not just run through the ingredients and recipe but also tells what and why you are doing something in that specific order etc. I've started to cook more since i found your channel and feel that I am getting better and more confident. Thank you for sharing your knowledge. :-)
He is really great at explaining processes without hubris, without airs, breaking down a recipe into achievable results for those of us who aren't French chefs. I have a wholly new passion for French recipes, now, so glad I stumbled onto this channel, too. 😋
Late better than never. You seem to enjoy it, and nothing tops that. Life is good.
Are you Featureman?
That’s exactly what I wanted to say!🙂
You are marvelous! Thank you ☺️
Im a stay at home mom and we watch ur videos every Thursday with my 1 y.o daughter. Every time I put ur video she smiles and giggles as if she knows u well and watches till the end😅 Thank u for this beautiful recipe, it's sooo delish and easy!
That’s so sweet. He’s like a French culinary version of Mr Rogers!
START..IN YOUNG SO ADORABLE, AND YOU PICKED A GREAT INSTRUCTOR.
@La Puta Ama Im on Maternity leave now and I think thats not even your business whether Im employed or not. Keep ur advice for urself.
@@greg6107 Definitely 👍
@@chuckz2934 yeaaa! On point!
You are one of the very few cooks who stresses the heat/temperature at every stage. Thank you.
I made this tonight. It was devoured.
It might be the best thing ever cooked in this house.
I have just made this. I ate a meal about 30 years ago in Wissant in the North of France and at the time I thought it was one of the best meals I had tasted. This is exactly the same. So simple to cook and the flavour is outstanding. Thank you for you channel.
My favorite Le Creuset dutch oven is over 60 years old, and I still use it 2-3 times a week. Nothing like it!
yes they are great pans
@@FrenchCookingAcademy congratulations on the new home and especially the kitchen.
Can this be cooked using a cast iron Dutch oven that does not have the enamel coating?
These pots are so inexpensive when you consider you will use them constantly and they will outlive you. I would recommend a round one (better shape when using on a cooktop) and a white interior (easier to see what’s happening inside). Oval shape is better for roasting chicken. But any shape or color, you won’t be sorry.
@@tombudzinski950 Definitely worth the investment! I do have a newer set of all white as well, which are wonderful, but nothing beats the old inherited oval flame.
Le Creuset cocottes and cockroaches are the only things that will survive the apocalypse
Do not skip this mans adds. He deserves every cent! Thank you for the lessons ❤
👍🙂👨🏻🍳
@@FrenchCookingAcademy it's TRUE! Love from Canada. Xx
This would be perfect with a side of grilled asparagus and red potatoes! Once again, fantastic instruction!
Yes Charles! Excellent combo.
I like the fact that you use butter when cooking. I love butter.
My mother used to make a similar dish and her maternal grandfather was a Gerard from that area of France. I love the dish and so glad that I found your channel and subscribed. Thank you
Great channel. Unpretentious, clear but not needlessly detailed, you've struck a great balance. Subscribed!
And no whiney bubblehead talking a mile a minute starting out "higuysthanksforjoiningmychannel", blah blah blah. Love this channel!
Thank you some much for all your recipes. So far I have made 5 of them and the flavors are harmonious balanced. Everyone wants seconds of every dish I have prepared.
There is not one enameled cast iron pan that can perform anything like Le Creuset. People say "oh, it's so expensive!" ... it is, and for a reason. They last, with the right care, and as for care, it is minimal. Some of my pans are nearly sixty years old, and they are just as beautiful today as they were when new. They are heirlooms that I will pass down, and they will keep on performing.
I just made this tonight and oh my goodness... not to toot my own horn, but it was exquisite (because of the recipe, of course). I'm so glad I rediscovered your channel! Since the pandemic started, I've been cooking for my family more and I've been pulling recipes from here the most because a lot of is surprisingly easy to make. And, literally every time I've made something from your channel, my family and I just go wide-eyed and sigh at how delicious everything is. Thank you so much! You are a godsend!
I'm thinking of making this, but it seems like to me since you don't really give the skin a chance to be crispy, it might just be better to remove it before the last step (broiling), since it would come out somewhat soft and rubbery, which many people don't like (as opposed to nice crispy skin when its roasted or grilled). How was your experience?
Looking back now, I didn't really pay much attention to texture of the skin. That being said, that detail might be something worth considering if it enhances the dish. Will pay more attention to that next time. The flavor, however, was honestly all I really cared about and I have no complaints with this dish at all 😋 Tweaks are personal too, I suppose :)
J'ai recenement commencer a vous suivre Stephane.
Ça ma fait vraiment ouvrir les yeux au niveau du cuisine français car je suis un des milliers de ressortissants britannique installer içi en france.
Merçi et je vous ai souscri.By the way your english is superb, felicitations.
I love your videos I'm Mexican and I love to learn different recipes from all over the world your videos are one of my favorite. The window next to the stove is amazing it looks lovely
Stephane, made this for today's Sunday dinner along with sides of steamed brussel sprouts and roasted onions and fennel with thyme. It was a huge hit, loved the flavors! Thank you for sharing your talent, cooking and recipes with us!!
I have a few Le Creuset items, they are worth every penny. They last forever and require very little care to keep them looking great. Either stovetop or in the oven, they are wonderful to cook with.
I love the new kitchen, beautifully done.
I found this channel by accident. Watching the carcass being used was great. In too many cooking videos the carcass is non existent. This was the way I was trained 45 years ago.
yes, nothing is wasted in cooking!
This looks like a spectacular dish! I am so looking forward to preparing for my family. Stephane, you are the best at you do for many reasons- your joyful presence is foremost! Patricia.
I think the need for a high quality chicken can’t be overstated for a braising like this. I’ll have to try more trimming as you did, for a better pan fit and appearance.
Looks perfect, and I’m jealous of the stovetop (and the nice window backdrop).
I love the French concept of a "little bit" of butter. I totally agree. I love cream, paprika, and mustard. I will have to try this one soon. I agree with the need for an enameled cast iron braising pan. Mine is a Staub but as long as it is heavy, good quality with well fitting lid and the drip nibs on the inside of the lid you are good to go.
Salut Chef, je sors à l'instant de table avec votre fameux poulet à la Gaston Gérard. Voici plus de 15 ans que je cherche la bonne recette en vain. Mais la vôtre et So Great. Thank you very much.
I Love your channel!! Your explanations and recipes are so wonderful (and yummy) and it’s easy to follow you because what you are saying makes sense. Plus, I’m in love with your kitchen. It’s magnificent! Congratulations!
I have learned so much about cooking because of your channel. Can you believe I used to sear meat, and then WASH that delcioiusness away? I've done that for years, the crime of ignorance. No more. Since I can't afford to eat out at a fancy French restaurant, I must learn these cullinarly skills and practices and sin no more!
Fabuleux. Authentic. The real deal. J'adore. Good job!
Made this dish today. Great reception by my family. Its a winner. Thank you.
Stephane, I'd like to see a regular series where you discuss various French cooking terms which will give us good pronunciation.
Smiled all the way through this. Thank you, excellent in all ways.
I love your open and bright kitchen.
Your links in the description are great. Makes it so easy to improve ones kitchen set and cooking skills 👌🏻🙂
Great new kitchen Stephan, well deserved and congratulations. toutes nos félicitations
Not only is the chef good looking but I love how we can improve our cooking skills, it's a disg that you can eat alone like this, or potatoes but I would prefer rice and green peas to add more beauty! Thank you chef!
That looks absolutely delicious, thanks for the video. 👍👍
I learning very interesting receptions from you. Thank you so much ☺️
sir, your videos make me seem like a professional. thank you!
the wife said this is definite Plus and a keeper
Just followed this recipe and cooked it for my family , Amazing such a fantastic dish ! new family favorite . 10/10.
This was easy to prepare and astonishing delicious. Thanks for sharing 🙏
Cooked this tonight. Honestly one of the best things I’ve eaten. Delicious!
Stephane... thank you very much for featuring this recipe. I was immediately intrigued and, within hours, acquired the ingredients and followed your guidance. The process was easy and the results were fantastic. I could only find gruyere, but I could not have imagined the complex but balanced combination of the paprika, funky cheese and wine without aromatics. This is an amazing dish of accidental origin that is a gift to us all. Thanks for making it accessible and easy!
Thank you for sharing! You are a delight! I’ve recently wanted to step out of the usual cooking styles (American,Mexican,Italian) because I just got bored and wanted new flavors! I look forward to seeing you and your recipes, and trying them out! Thank you!
Just made this for the family. A pleasure to cook and eat. Thanks so much!
OMG, that looks so good, and not to difficult to make. Great instructions 👍
Dude you are the man! Excellent work sir. I’ve been binge watching all day. Seriously, all day. Awesome. 🤘
Dijon is so beautiful.
Simply lovely! So happy I stumbled upon your channel! Most definitely subscribed!!!
This looks so delicious. I want to make it ASAP.
Made this dish and my family love it. Thank you very much
Oh man that looks amazing. Thank you!
I made this last night - it's delicious. Thank you. It reminds me of an old British dish called Welsh rarebit. Beer, Cheddar and English mustard powder made into a sauce poured over toast and grilled. Chicken Gaston Gerard is Welsh Rarebit on steroids.
This is really french.. J'adore!
Fantastic Stefan, thank you sir
Glad for the new mic. I always had to crank up the volume with your older vids, but not anymore.
someone says it lack a bit of clarity I may to play around with the microphone settings
@@FrenchCookingAcademy I think the sound is perfect. I used to have to turn your sound way up too. This is so much better! No complaints here.
This looks amazing ! Thank you for sharing .
Wow!!!! Thank you I will make this 👍
Tried this today, it was superb. Merci!
I like how he said "a nudge of butter" and then put 1/5 of a brick of butter. :D
I lived in France for a year and that's just what they say, "noix de beurre". "Noix" translates to 'nut' or 'walnut'. This is the typical amount used, about the size of a nut, or walnut. We can choose to use more or less if we want to. 😉
@@godloveskaren As Marco Pierre White says..."It is your choice really..."
Love your new stove..........your cooking is absolutely fantastic. I have cooked lots of your recipes and they were all a success ❤️❤️
Made this.. it’s so so delicious. Highly recommended. Thank you for sharing this recipe
I love this channel. I’m addicted to French food now... C’est si bon!
Beautiful. Great presentation. Merci.
What a lovely kitchen and I'm so jealous right now watching you taste this dish! Been following your channel for quite a while now and I love the dishes you prepare.
An enameled cast iron Dutch or French oven is an essential kitchen implement.
Is enamel okay to eat?
@@the_good_citizen yes it's strengthens your teeth
Can't wait to try, I love the simplicity! ...rapidement sur le marché
I made this.
It came out absolutely succulent and delicious.
Thank you for your inspiration and guidance.
Thank you for the video and the recipe - it was delicious! Merci!
Such beautiful colors this is a great video.
I love French cooking
"A little bit of butter"
Points to about 4 tablespoons lol
You can never have enough butter. Use the European types. More fat! I use unsalted Kerrygold. Remember to use a high smoke point oil to prevent butter from burning when sautéing. Safflower, peanut, or grapeseed oils are good, for they have no taste.
With french cooking, that IS a little.
@@Wateringman always oil+butter, no better way to cook.
@@philliphayden2727 No. Only butter. If I need high stability for butter due to high cooking temperatures, then I'll make Ghee!
just a little bit of butter... you hear a truck backing up beeping
I made this tonight and it was fabulous. Thankyou.
Beautiful dish and the sauce with bread
Wanted to cry
What a fantastic dish! Thank you for the recipe.
What a beautiful recipe! Cheers!
you give me so many good ideas.. its working
Congratulations on your new kitchen studio! I just upgraded my kitchen appliances and it has made so much difference. I totally agree that enameled cast iron is a must. You can spend a little or a lot, but nothing replaces the dense quality of cast iron to create an excellent result.
You are a star. Love finding this channel.
Wow!!! The dish looks tantalizing and appealing,,,I really love channel.
This what I will cook for tonight. Thank you for sharing this amazing recipe.
Wow!! look yummy. I will trying
Super Video! Ich habe für 5,00 € Applaus gesendet. 👏👏
Looks amazing and delicious! I’ll have to try it soon.
Beautiful dish👏🤗
I like this dish...here’s why...yes, I love garlic; yes, I love onions; yes I like my herbs and bouquet garni...but sometimes moving away from those standards gets you to think about other flavour profiles and options. Will make it this weekend.
What would you serve this alongside? I have a need for a side dish always, I noticed he usually eats the dish on its own.
Just a side salad mustard/vinaigrette...and a crisp riesling.
That looks fantastic. A great way to cook a whole chicken and make stock at the same time. Thanks for that!
I love your show! I also love cooking, and must say, you would inspire even the most uninterested person to cook!!!❤
Thanks so much for this recipe, it was absolutely delicious
I can't wait to try this. Merci beaucoup!
This is the first time I’ve seen you taste your cooking! This looks delicious. And easy too.
Definitely making this!
Just tried this; It was amazing. Thank you for the Recipe
Very nice recipe chef 👍👌👏. Thank you for your effort 🙏
Love your cooking and your French accent ❤️
I really might want to try this sauce. looks quite flavorful
This seems heavenly. 🤩
Great video! The kitchen looks like a dream!
Congratulations on the upgrades in your kitchen and channel. Much better for everyone. I made this recipe tonight. Only 2.5 hours and delicious. Ran out of sauce for the leftovers (just 2 of us) but will try a stock reduction with some paprika tomorrow. Thank you!
Love this channel. Brilliant
Love cheese, love fondu, love paprika, love chicken, love wine, love mustard, so this is a lovely dish for my family and me! I was raised with onion, garlic and aromatics in almost every dish and I have recently discovered the combination of paprika and thyme, instead. It's a lovely change. Thanks so much for this recipe, I'll prepare it next week!
Che buono!!! Bravo'!
Love cheese!!! This looks so so good. Tks for this delicious recipe. Beautiful stove and kitchen.
Thanks so much! its great to have more space