Chicken Stock

Feb

24

2016

2

CT 027| Glazed Baby Root Vegetables

By jacob burton

This video will teach you how to make and execute restaurant style glazed baby root vegetables.

Look up a classic recipe for glazed vegetables and it will resemble those demonstrated in my turmeric-glazed carrots video. In this classic approach, root vegetables are covered with water and wine, a knob of butter and a pinch of sugar are added to the pan, and the whole mixture is brought to a simmer. As the liquid simmers and reduces, the starches and sugars contained in the vegetables help to thicken the sauce and emulsify the butter.

Aug

17

2015

75

Braised Chicken Thighs - World Famous

By jacob burton

When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.

May

25

2012

1

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

By jacob burton

Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

Sep

25

2011

0

TCD 004| Chicken Roulade, Sauted Summer Squash Salad with Corn & Wilted Mache, Thyme-Wine Reduction

By jacob burton

Chicken Roulade with Sauted Summer Squash and Pan Reduction Sauce - Video

This video demonstrates one technique for finishing our sous vide chicken roulade that we made in a previous video.

0

SCS 010| Sauce Velouté - Five French Mother Sauces Part 2

Download Podcast Episode

In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.

17

SCS 003| Stocks Part Two - Chicken, Vegetable, & Fish

Download Podcast Episode

In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock.

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Chicken Stock