Your channel should come with a warning label. DO NOT WATCH ON AN EMPTY STOMACH! That last bite of the sourdough bread, roasted garlic, juicy chicken strips, crispy chicken skin and gravy looked heavenly! 🤤 I truly believe that the very first bite and the very last bite of a delicious meal is the best, best part! Nothing is more satisfying! 😍
In Portugal rotisserie chicken is also a big part of our culture, made a bit differently from the French way though. The bird is butterflied, roasted, covered in piri-piri sauce and served with fries and tomato salad. I would love for Alex to try it from the source where it is most popular in a city called Guia in the south of Portugal.
Alex, I am a Greek living alone in Finland, and I want to thank you so much for this video. You inspired me to try it out, and it really brought back so many joyful, cosy memories from Sunday meals with my parents. I appreciate the effort you put in your channel very much, please never stop doing what you love!
Omg. I love when people put so much effort to master a deceivingly simple task like cooking rottisserie chicken, cooking pasta, preparing a Crème Brûlée, making artisan shoes or gloves, etc and take it to the absolute best. Achieving that kind of mastery and craftsmanship in anything is the apex of professional achievement any human could expect to acquire. This channel gave us examples of this many times. Thank you Alex.
When I was a kid back in Brazil, roasted chicken was a tradicional Sunday lunch option too. We also had rotisserie chicken, but it was usually sold at bakeries, only on Sunday mornings. We called it "bakery chicken". The most curious details is that they would usually have a steel rotisserie oven for that, and since they only fired it on Sundays, it didn't have a specific place for it, so they would put them on the sidewalk, which would attract clients. Since it would also attract street dogs, we called those rotisserie ovens "dog's television". This is so permeated in Brazilian culture that a music band called Pato Fu even launched an album called "Televisão de Cachorro" (dog's television in Portuguese), with a song with the same name.
Alex! OMG! Yessss! My children and I visited Paris last summer and ate here. You actually just sat in the seat where my daughter was seated! I’m from New York, we have outstanding food here! But, this chicken, the entire meal actually, was the best meal of our lives! I cried because I’d never had anything that delicious before the heritage chicken. This was a beautiful episode! Thank you! Also, I’m going to try the poaching method before I rotisserie next time!
But the probable secret is the stock that the chicken is poached in, it probably has all the salt and possible flavorings (spices and butter) which permeates the chicken inside and out because it is submerged in the stock to poach.
I did wonder about the poaching liquid myself. This could possibly function both as a flavoured brine and gentle initial poaching which assists to lock in moisture. The description of the rotisserie cooking process was interesting also. The repetitive cycle of reasonably aggressive heat and allowing to cool. This opposed to constant heat which can tend drive moisture from the meat.
There are no spices in the stock. It’s pure bone stock with a few basic aromatics. The chef does this to preserve the integrity of the natural flavour of the chickens they so carefully grow.
I love how French cuisine works to draw out the true essence of the ingredient. Nothing is over seasoned or spiced, just very high quality food cooked perfectly.
1) simple stock, made of chicken bones and fat coming from the rôtissoire. You can add veggies at your convenience (leaks, carrots, onions, whatever). 2) the gravy is simply the juices from the chicken sometimes mixed with some water
One thing to add, from being passionate about the chicken I eat, I determined that the diet of the chicken when they were in the farm also contributes to the 'flavourness' of the chicken.
Cher Alex, vous ne pouvez pas me faire autant plaisir que de parler de cet endroit magique pour ceux qui aiment la volaille et surtout la belle volaille. Je fréquente cet endroit depuis son ouverture en 2012 et j'ai une petite pensée pour Thierry Lébé qui a longtemps oeuvré dans cette institution. L'accueil y a été toujours remarquable autant que les plats. Un convive végétarien il y a quelques années, ils se mirent en quatre pour faire une magnifique et succulente poêlé de légumes. Toutes les personnes que j'ai convié ou à qui j'ai recommandé cet endroit ont été unanimes - et ce n'est pas fréquent à Paris. Je comprends que vous soyez tombé sous le charme de cette excellence à la française, discrète mais redoutablement délicieuse dans une simplicité déconcertante. Moi aussi je suis dans la quête du poulet parfait (à mon goût). J'apprécie votre nouvelle quête. Bon courage et au plaisir de regarder vos prochaines vidéos. Bonne dégustation,
It's always interesting to see how speaking different languages effects people's mannerisms and to an extend their personality. I only really speak English but my partner speaks French, English and Polish and it is so strange and amazing to see how differently she seems based on the language!
What sets you and your channel apart from other is the full on joy and enthusiasm you bring to learning from the pros and then sharing that with your viewers!
The age of the bird is a huge factor. An older bird has so much more flavor, and instead of mushy over-tenderness, the muscles have actual definition and some "chew". The tougher skin will also hold up better through the poach + roast. I love making red braised chicken with stewing hens and lament that chicken a little older than broilers are not readily available on the market.
Alex, you are surprised there is no seasoning, but I'm surprised it was poached! Poaching in stock - secret ingredient - as Chef didn't mention a single outstanding flavour or herb & spice in the stock. Id be surprised if the stock wasn't well salted and full of flavours!
Ive already eaten there and its not. The stock is "just" chicken stock. But its not random chicken. Like explained, its a top notch chicken race and matured as well. The flavor is just chicken but intense. Its a little bit the same comparison beetween a random burger and a plain one, but made with A5 wagyu dryed aged beef. Not even saying that the broth is obviously done with the carcasse of the others roasted chicken. And its used, again and again, becoming stronger in flavor each time you top it up with new carcasse juice.
Hi, the metal piece you see on the wing is not from the machine, it's called une bague, it's a piece of metal place on a chicken for tracability. It contains info like date of birth, place of raise, lineage, etc... Just like the metal plates us soldiers have. That way each chicken can be track down.
Growing up in the 60's my mom made a simple oven roasted chicken, butter and salt in a cast iron pan. She could get the skin so crisp. But for a treat, Dad would go to Zorn's in Bethpage NY for their Rotisserie Poultry. The best. I would swear that back then they were using the same ovens as LE COQ ET FILS. Looking forward to a continuation of this series.
There's a place nearby that's been doing organic-fed rotisserie chicken and they are SO GOOD. I'm sure it's not a patch on that crazy French heirloom, but otherwise it's just like you describe... crunchy and juicy and a little bit sticky. After I gnaw everything obvious off the carcass, it still makes a really nice broth.
Haven't made it to the end of the comments looking for someone saying this, but you should try peruvian rotisserie chicken "Pollo a la Brasa", in Peru. It does use seasonings, but it is THAT good.
I cannot believe I actually forgot about you, my dear Alex!! It's been 2 years since I've seen your beautiful expressions over delectable offerings!! In Australia we have charcoal chicken places everywhere and when you find a good one, it's pretty good, although too much seasoning and salt is used. But like you I pull every scrap of chicken off the carcass, as thats the tastiest!! People think I'm weird for doing it...they just don't understand chickenomics!! It's absolutely abhorrent how most chickens are kept to live their short lives, yet the ones who are allowed to live free and roam and grow, you taste the happiness they've experienced and you in turn partake of that happiness!! The funny thing is I can pick up an old bird (or boiler chicken) for a couple of dollars compared to a "roasting" bird, yet the flavour from the older one far outways the younger, pumped full of water birds! I am so happy to have rekindled my passion for food through you. Take care and stay well. Peace and Love from Australia
Salut Alex. Je pense que son bouillon est parfumé au thym et à l'estragon, à minima, en plus d'être hyper concentré. C'est au pochage que se joue toute sa recette, quelle merveille. Genève - Paris en TGV, nous ne sommes qu'à trois petites heures de ce bonheur éphémère. J'y fonce ! Merci pour cette madeleine et toutes les vidéos que tu nous offres depuis le début de ton aventure sur youtube. Ciao !
Belgian here. We had rotisserie chicken every Wednesday growing up. Since school only goes till noon here on Wednesday. So we'd pick up a chicken on the way home and toss some fries in the fryer and that was weekly lunch.
The poaching is a new idea that i will have to try, this maybe out of the blue but i wonder how it would be if poached in a master stock and the cooked. You are right about the memories, watching the video brought back memories from 25 years ago of my grandmother making rotisserie chicken, the time effort and yes love she put into it. Thank you for the memories and ideas, take care. God bless one and all.
Here in Canada, we have a Quebecois chain called St Hubert. When I was a kid I remember going with my parents to their iconic yellow-roofed building for rotisserie chicken. We moved away from that town and grew up without my chicken. I have such fond memories of coming down the hill we lived on and seeing that yellow roof in the distance. I went back now that I am older only to find the memory was fonder than reality. Ever since I have wanted to learn to roast a chicken and fill that memory. I hope I can do it justice one day. These videos might be the inspiration I need to just do it.
When I was growing up '50s into the '60s here in the US, we had a rotisserie. With the glass door in front, it was so much fun to just sit and watch that bird go round and round, seeing how the bird changed while it cooked. Thanks for the memory, Alex et Fils.
Alors, Alex!! It’s Sunday, I just wrapped up my best roast chicken. It was delicious, but I can’t help thinking about these videos. When are you going to show us how it’s really done? Ci-mer! -A fellow home cook!
Please never stop Alex, the joy and entusiasm is so good! You can tell that you really really love food! This always inspire me every time I'm down or don't feel like cooking!👌
I love these fundamental (you could call it simple) deep dives. It really shows that cooking is both simple and really difficult. Getting 80% there is easy, but achieving the >99.5% is almost impossible. Keep it comming!!!
Je suis dans une grande école de gastronomie française (FERRANDI) et sur le sujet des poulet rôtis une grande parti concerne l'évissération et le bridage de la volaille et surtout la sauce qui accompagne ce met délicat, je pense que ça serait intéressant d'aborder aussi cette parti là du poulet rôti pour compléter la série une fois que tu auras bien entendu perfectionner la cuisson ❤🍗
I ate here today, and it was very, very good. Thank you Alex! But. I make a roast chicken with chickens from the farm nearby (in Massachusetts) cooked at very high heat in my wood oven, with maple and s oak wood. The high heat cooks it quickly so it is moist throughout, and the skin is shatteringly crisp. Sorry, I think the roasted one is better.
Alex, thank you or this series. I am really looking forward for you version of rotisserie chicken. I hope that I will be able to do it at home too one day. :)
Rotisserie chicken being something super French actually really surprised me! My mom grew up in the GDR and rotisserie chicken (they called it Broiler) was a staple there, as well. So I always assumed this was something Eastern German, because in Western Germany, this wasn't really a thing, at least not as much as in the GDR by far. =D It's so fun to discover cultural similarities - we didn't have it as a Sunday meal, but we had it at least every other week.
I grew up in west Germany, pork or beef was a more common Sunday dinner. We were no strangers to rotisserie chicken though, I have many fond memories of eating at a chain restaurant called Weinerwald where the rotisserie chicken was a staple of the menu. I had relatives living in the DDR as we called it, or GDR. It amazed me how different the foods were. It was like a completely different culture.
There's something beautiful about a Micheline star chef giving up his stars to make something so simple and humble like chicken; Chicken so good, it doesn't need even seasoning.
When my parentes got engaged in 1966 my grandmother bought them a rotissery chicken. It was The most chic thing to eat back then. There was just 1 place to get it in Finland.
This is the first time I've heard of poaching the whole chicken first in chicken stock, then roasting it. This is a different take on the reverse-sear for chicken! You have created a monster! I know it won't be like this, but now I want to try this. I'll poach a whole grocery store chicken in stock for 20 minutes, then roast it in a hot oven. I can't wait!
.. anyone know the pairing/steak knife used @11:12 when he says "a few pieces of chicken".. or @ 8:08 and @8:12.. is it the chefs first initial and followed by his last name?.. demilliesien? i cant seem to see if it in french or the name of the restaurant.. ive searched and only found Nogent but they are serrated.. this one used in the video looks very similar but has a straight edge and i dont see Nogent have straight edge pairing/steak knives.. i can only think of it may make is "DREILLERI"? E. Dehillerin?.. i think i found it.. theres a kitchen supply store in france..
Alex is making me want to go to France more and more... I used to eat rotisserie chicken every week too, but on a wednesday because it was on 50% sale, and it was definitely not as good since it was from a small supermarket in Italy where quality control is not their top priority, but I still loved it and that is where I learned the anatomy of the chicken lmao
Well @@HarrDarr somebody has to pay for the birds time in the stock-infused brine! It certainly looks delicious, simple ingredients done extremely well = delicious!
Amazing once again, Alex! I've been eating vegetarian for several years now, but a good, crispy, fatty, juicy roasted chicken is still something I miss every now and again...
I've never heard of poaching before roasting ...but makes delicious sense. My local market does a steady business making rotisserie chicken next to Deli Dept.
This also in the USA. CostCo has a 5.00 Rotisserie chicken that will feed you for a couple days with carved meat, picked meat, and then soup from the carcass. In my family it was the cuts standing at the counter with lettuce and vegtables from the garden, then mexican style chiken soup with the picked meat and the carcass.
I love the parts of you riding around Paris, especially the parts I recognize/have been to. Makes me want to go back...and eat some rotisserie chicken.
We love rotisserie chicken so much i bought use a counter top oven with built in rotisserie the HYSapientia 24L Air Fryer Oven With Rotisserie Large XXL . The great thing is you can rotisserie other joints of meat to, pork shoulder being a favorite. The poach is new, never even thought of it but it does make sense and we will try it out and see if it is practical. As home cooks i think we will freeze the stock between uses, bring it to a low boil for awhile before lowering the temp for poaching, the stock will be based on knorr stock powder the WaNaHong version not there professional product line version. We do bast the chicken with melted salted butter with paprika, and abit of the knorr chicken powder, sometimes use a brush made with fresh herbs if it is a special meal. I do remove the wish bone prior to cooking to make it easier to carve, as that is how my dad did it. Last year i invested in cypriot greek charcoal BBQ grill and it is even better than the oven rotisserie, alot more work but worth it for family BBQ get togethers. I does rotisserie kebabs as well. Expense bit of kit i bought off amazon uk, the specific model is "SunshineBBQs Stainless Steel Cypriot Greek Charcoal BBQ with 2 bottom trays & 2 Electric 220-240v Motors" make sure to use quality charcoal as well it does make a differance. Take care, God bless one and all.
The poaching method reminds me a lot of how chicken is prepared in a lot Chinese restaurants. But that chicken, bread, sauce reminds me also of a hot chicken sandwich. I’ll try the poach than roast as I just got a rotisserie
like i said on last video boiled chicken then finishing it off in the oven and after that at least 30 minutes of rest time at the right temperature is how you achieve the perfect chicken. i used stock before but i didn't notice any difference from regular water. maybe resting you chicken overnight in stock would make a huge difference i might try that.
I love your channel Alex and your passion for learning. I've been cooking turkeys on my Weber gas Grill rotisserie for years, there is no better way. I am amazed a when I check the pan under Turkey and see how little drippings there are, it all stays in the bird. Be cool to try the poach but that is a lot of turkey broth.
Idk if its because I live in a more rural area of the US but I can still find larger older hens for sale consistently. I can say that they have much more flavor than the smaller hens. That being said, I will have to try this method in the future because I usually smoke them spatchcock and then finish them in the broiler.
It is Thanksgiving here in the US, but this year it it just me and my father, so instead of a turkey we decided to do a chicken instead. Inspired by this series, I got a chicken, not old enough, but two weeks before a meal is too late to buy chicks and raise chickens, which is how you would get a suitable bird here in the States. I also got a pack of 4 thighs. The night before, I made chicken stock perhaps 1.5 or 2 liters. This morning, I grabbed a saw, found a tree (looked for Acer, Betula, Fraxinus, or Fagus, woods that would not negatively flavor the chicken, found a Fraxinus) that was straight and between 25 and 35 mm in diameter, cut out a section and peeled the bark, because I needed a spit to roast the chicken on. Drilled a few cross holes to put Populus pegs through to keep the bird from slipping when the spit was turned. Squared the ends to make it convenient to rotate 90 degrees and be stable resting on the handles/ends of our turkey roasting rack. The turkey rack on our roasting pan had just enough height so that putting the spit across the ends the chicken cleared the rack by about 5 mm. Top of spit was about 90 mm above center of the rack. Poached the chicken 20 minutes at 62 to 67 C, temperature got a bit higher than I wanted it to. This was 20 min. starting after the pot recovered to 60 C, it took a few minutes after the chicken went in the pot for the broth to come back up to temperature. Dropped from 65 C to about 48 C. Some care is required handling the chicken after poaching as the skin became a bit sticky and much more delicate than when raw or when fully cooked, not sure if that's a side effect of the temperature overshoot or normal for poaching. Checked oven manual for our electric convection oven, and discovered that there is an option for F or C. Roasted at 150 C, turning the spit every 20 min. I should have used my Red Dot thermometer to continuously monitor the temperature, as it would have allowed me to start the high temperature phase when at 71 C, instead of overshooting to 77. Using the (non-convection) bake setting in the oven the convection fan runs intermittently and the oven heats primarily by intermittent use of the broiler element about 50% duty cycle. Setting the oven to 275 C, I found that rotating the bird about every 2.5 minutes would produce modest browning. The rotation pattern was: breast, back, left, right. I did 3 cycles for the sides and 4 for the breast and back. It was a nuisance to be at the oven opening it to rotate the bird so frequently, but it did allow cool air into the oven and made it more similar to a rotisserie machine where the heat is directional. There is snow here, so the extra heat in the kitchen was not a problem. The result was without question, the most beautiful chicken that has ever been cooked in our house. I look forward to seeing your next steps. What you have covered so far already produces very promising results when applied. For seasoning I kept it very simple, a light sprinkle of salt, a modest grind of black pepper, and a light drizzle of olive oil on top of that. No basting of any sort. With the fairly short broiling cycles between rotation the subcutaneous fat melts enough to sort of self baste the skin, but by turning and letting it cool it seems to allow the skin to retain some fat rather than all of it being driven out, so there never appeared to be a need for supplemental basting. It was organic, but still US chickens may be fattier than French ones, so I'm not sure if this would hold true if using a poulet instead of a chicken. Wooden spits while very traditional, probably have a functional life of 2 to 6 uses at this size. The broiling is hard on them. Soak in water for at least an hour before use if it's not freshly cut, and coat liberally with a moderate to high smoke point vegetable oil if you wish to extend the service life of a wooden spit.
When I watch a video like this, I'm expecting you do make the chicken in your own way. Is that a part two? Lately, feels like your videos never reach a climax.
I'd love to try that chicken. Also i agree on the carcass being the best piece. Whenever we make roast duck and i carve it up, i'm already full from snacking on the carcass before the real meal starts lol.
I'm doing cornish game hens for thanksgiving, and this is giving me ideas to poach and rotisserie them. I have the rotisserie, I suppose you'd just poach them for a shorter time due to their small size.
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Next up, Alex builds his own rotisserie oven...
Foreshadowing
And some prototypes before that😊
I hope it won't end like his pasta cutter.
Obviously
Part 3: Build the oven
Part 4: Improve all he messed up in part 3... ;-)
Your channel should come with a warning label. DO NOT WATCH ON AN EMPTY STOMACH!
That last bite of the sourdough bread, roasted garlic, juicy chicken strips, crispy chicken skin and gravy looked heavenly! 🤤 I truly believe that the very first bite and the very last bite of a delicious meal is the best, best part! Nothing is more satisfying! 😍
Between your comment and the video now I'm really hungry. I've got a chicken in the fridge too. BRB
It's useless, i Just had dinner and i am hungry again
can confirm this was devastating to watch after a light lunch lol
I actually only watch directly after eating or while eating 🤣
Does not apply to beans on toast, that shit gets worse with every bite
In Portugal rotisserie chicken is also a big part of our culture, made a bit differently from the French way though. The bird is butterflied, roasted, covered in piri-piri sauce and served with fries and tomato salad. I would love for Alex to try it from the source where it is most popular in a city called Guia in the south of Portugal.
In Montreal our Little Portugal has the best charcoal rotisserie, I can't imagine what it's like at the origin
facts facts. Greek chicken and Brazilian is also pretty good in MTL. Wish we had Mexican chicken tho.@@Drakonak
Cheeky Nandos
in france we have a large portugease community so i know what you are talking about. in paris there is a lot of portugese rotisserie
butterflied, roasted, chicken is one of my go tos. Seems its closer to yours than the French one xD
Alex, I am a Greek living alone in Finland, and I want to thank you so much for this video. You inspired me to try it out, and it really brought back so many joyful, cosy memories from Sunday meals with my parents.
I appreciate the effort you put in your channel very much, please never stop doing what you love!
Omg. I love when people put so much effort to master a deceivingly simple task like cooking rottisserie chicken, cooking pasta, preparing a Crème Brûlée, making artisan shoes or gloves, etc and take it to the absolute best. Achieving that kind of mastery and craftsmanship in anything is the apex of professional achievement any human could expect to acquire.
This channel gave us examples of this many times. Thank you Alex.
When I was a kid back in Brazil, roasted chicken was a tradicional Sunday lunch option too. We also had rotisserie chicken, but it was usually sold at bakeries, only on Sunday mornings. We called it "bakery chicken". The most curious details is that they would usually have a steel rotisserie oven for that, and since they only fired it on Sundays, it didn't have a specific place for it, so they would put them on the sidewalk, which would attract clients. Since it would also attract street dogs, we called those rotisserie ovens "dog's television". This is so permeated in Brazilian culture that a music band called Pato Fu even launched an album called "Televisão de Cachorro" (dog's television in Portuguese), with a song with the same name.
hehe, i have a good laugh from this dog television thing, thanks you for sharing
In France too you can find the rotisserie ovens often put on the sidewalk for the same reason, make prospective clients salivate and buy them.
Cool !
Tv de cachorro sempre será o melhor nome kkk
Hehe, “dog’s television” 🤭 My family calls the window that our cat sits in front of to watch the birds “the cat’s TV.” Same idea!
Alex! OMG! Yessss! My children and I visited Paris last summer and ate here. You actually just sat in the seat where my daughter was seated!
I’m from New York, we have outstanding food here! But, this chicken, the entire meal actually, was the best meal of our lives! I cried because I’d never had anything that delicious before the heritage chicken. This was a beautiful episode! Thank you!
Also, I’m going to try the poaching method before I rotisserie next time!
You know a bite is good when Alex switches to French! I love watching while I eat lunch because it makes my food taste better
and he swear good!
But the probable secret is the stock that the chicken is poached in, it probably has all the salt and possible flavorings (spices and butter) which permeates the chicken inside and out because it is submerged in the stock to poach.
Only chicken stock and vegetables. Try it for Xmas. 30 minutes poached and reduces time in the oven.
I did wonder about the poaching liquid myself. This could possibly function both as a flavoured brine and gentle initial poaching which assists to lock in moisture.
The description of the rotisserie cooking process was interesting also. The repetitive cycle of reasonably aggressive heat and allowing to cool. This opposed to constant heat which can tend drive moisture from the meat.
There are no spices in the stock. It’s pure bone stock with a few basic aromatics. The chef does this to preserve the integrity of the natural flavour of the chickens they so carefully grow.
Maybe the stock is recycled over and over again and gets more and more chicken flavor, the longer it’s being used!
Didn’t look like it.
There's nothing more complicated than cooking a rather simple dish, but with fewer ingredients, to a PERFECTION!
I love how French cuisine works to draw out the true essence of the ingredient. Nothing is over seasoned or spiced, just very high quality food cooked perfectly.
Two things I would have liked to learn more about: The stock in which the bird is poached and gravy with which it is served.
1) simple stock, made of chicken bones and fat coming from the rôtissoire. You can add veggies at your convenience (leaks, carrots, onions, whatever).
2) the gravy is simply the juices from the chicken sometimes mixed with some water
how are the juices collected? @@lolilollolilol7773
One thing to add, from being passionate about the chicken I eat, I determined that the diet of the chicken when they were in the farm also contributes to the 'flavourness' of the chicken.
I wonder if the poaching would work for home oven roasted chicken, I've seen that done.
I want to know if Alex was allowed to taste the stock. It seems to me that the stock is where the "secret sauce" is.
Cher Alex, vous ne pouvez pas me faire autant plaisir que de parler de cet endroit magique pour ceux qui aiment la volaille et surtout la belle volaille. Je fréquente cet endroit depuis son ouverture en 2012 et j'ai une petite pensée pour Thierry Lébé qui a longtemps oeuvré dans cette institution. L'accueil y a été toujours remarquable autant que les plats. Un convive végétarien il y a quelques années, ils se mirent en quatre pour faire une magnifique et succulente poêlé de légumes. Toutes les personnes que j'ai convié ou à qui j'ai recommandé cet endroit ont été unanimes - et ce n'est pas fréquent à Paris. Je comprends que vous soyez tombé sous le charme de cette excellence à la française, discrète mais redoutablement délicieuse dans une simplicité déconcertante.
Moi aussi je suis dans la quête du poulet parfait (à mon goût). J'apprécie votre nouvelle quête. Bon courage et au plaisir de regarder vos prochaines vidéos.
Bonne dégustation,
I'd LOVE your take on perfecting Peking Duck Buns. Your thoroughness and tenacity for perfection are captivating!
When you spoke French to the chef you look like a different person. Your facial expressions changed quite a bit and gave you a different energy 💜
It's always interesting to see how speaking different languages effects people's mannerisms and to an extend their personality. I only really speak English but my partner speaks French, English and Polish and it is so strange and amazing to see how differently she seems based on the language!
Ha, yes, I grew up in Germany and am a US citizen now. My American friends are almost shocked when I speak my native tongue to my German wife.
What sets you and your channel apart from other is the full on joy and enthusiasm you bring to learning from the pros and then sharing that with your viewers!
My favorite sandwich is roast chicken, stuffing, bread sauce and proper chicken gravy served hot. Amazing!!
The age of the bird is a huge factor. An older bird has so much more flavor, and instead of mushy over-tenderness, the muscles have actual definition and some "chew". The tougher skin will also hold up better through the poach + roast.
I love making red braised chicken with stewing hens and lament that chicken a little older than broilers are not readily available on the market.
Try around for a farmer, you never know how close good chicken might be
this is the type of comfort food that everyone deserves and needs. It's more than appreciated that you're sharing this. Merci.
When I lived in France I loved getting the rotisserie chicken from the markets.
Roast chicken is my favorite meal. These two videos had my saliva running!
Alex, you are surprised there is no seasoning, but I'm surprised it was poached!
Poaching in stock - secret ingredient - as Chef didn't mention a single outstanding flavour or herb & spice in the stock. Id be surprised if the stock wasn't well salted and full of flavours!
Ive already eaten there and its not. The stock is "just" chicken stock. But its not random chicken. Like explained, its a top notch chicken race and matured as well. The flavor is just chicken but intense. Its a little bit the same comparison beetween a random burger and a plain one, but made with A5 wagyu dryed aged beef. Not even saying that the broth is obviously done with the carcasse of the others roasted chicken. And its used, again and again, becoming stronger in flavor each time you top it up with new carcasse juice.
Came here to say this. The stock is the secret. I know what I'm trying this week.
@@philipgwyn8091 no the secret is the chicken he uses.
@@homasas4837 It's both. A perpetual stock of a top notch chicken.
MSG can probably substitute this secret without adding extra flavors, just sayin :)
I love how passionate this guy is about everything
You are the channel from whom I expect the most vividly every episode in the whole world.
At 9:00 it's Terminator Chicken
There's some of the rotisserie hardware stuck in the wing.
Alex, good you didn't break a tooth!
Looks delicious 😋
Hi, the metal piece you see on the wing is not from the machine, it's called une bague, it's a piece of metal place on a chicken for tracability. It contains info like date of birth, place of raise, lineage, etc... Just like the metal plates us soldiers have. That way each chicken can be track down.
@@bombojack5893 I am very surprised that they left it though. Because you can indeed easily break a tooth on it if you aren't careful.
@@lolilollolilol7773it is kept there for its purpose, which is to tell the customer the origin of the chicken. Same as the label on a bottle of wine
Did anyone else see the screw that was in the chicken wing at 9:00 😅 Probably left from the rotisserie skewers.
I think that's a metallic tag, since these are specially bred chickens
@@tarrakisI think so. But kind of dangerous if it gets into your mouth inadvertently.
@@tarrakisahh good point! Didn't realize speciality chicken had metal tags.
to prove the breed of the chicken, it's a Label, probably, each chicken have an ID paper too...
Damn, i forgot how much I love properly cooked chicken. Poaching and then rotisserie is such a smart way to cook it. I am 100% going to try it.
Growing up in the 60's my mom made a simple oven roasted chicken, butter and salt in a cast iron pan. She could get the skin so crisp. But for a treat, Dad would go to Zorn's in Bethpage NY for their Rotisserie Poultry. The best. I would swear that back then they were using the same ovens as LE COQ ET FILS.
Looking forward to a continuation of this series.
There's a place nearby that's been doing organic-fed rotisserie chicken and they are SO GOOD. I'm sure it's not a patch on that crazy French heirloom, but otherwise it's just like you describe... crunchy and juicy and a little bit sticky. After I gnaw everything obvious off the carcass, it still makes a really nice broth.
Haven't made it to the end of the comments looking for someone saying this, but you should try peruvian rotisserie chicken "Pollo a la Brasa", in Peru. It does use seasonings, but it is THAT good.
I cannot believe I actually forgot about you, my dear Alex!! It's been 2 years since I've seen your beautiful expressions over delectable offerings!! In Australia we have charcoal chicken places everywhere and when you find a good one, it's pretty good, although too much seasoning and salt is used. But like you I pull every scrap of chicken off the carcass, as thats the tastiest!! People think I'm weird for doing it...they just don't understand chickenomics!! It's absolutely abhorrent how most chickens are kept to live their short lives, yet the ones who are allowed to live free and roam and grow, you taste the happiness they've experienced and you in turn partake of that happiness!! The funny thing is I can pick up an old bird (or boiler chicken) for a couple of dollars compared to a "roasting" bird, yet the flavour from the older one far outways the younger, pumped full of water birds! I am so happy to have rekindled my passion for food through you. Take care and stay well. Peace and Love from Australia
Paris looks sunny and warm in November. And shorts? Wow.
Your use of the Ravel quartet is *MASTERFUL!* Merci, Alex!
Salut Alex. Je pense que son bouillon est parfumé au thym et à l'estragon, à minima, en plus d'être hyper concentré. C'est au pochage que se joue toute sa recette, quelle merveille. Genève - Paris en TGV, nous ne sommes qu'à trois petites heures de ce bonheur éphémère. J'y fonce ! Merci pour cette madeleine et toutes les vidéos que tu nous offres depuis le début de ton aventure sur youtube. Ciao !
Traveling the canals of France in a canal boat, it is always a treat to find a chicken roaster in the village. and the potatoes....
Canals are underrated
Belgian here. We had rotisserie chicken every Wednesday growing up. Since school only goes till noon here on Wednesday. So we'd pick up a chicken on the way home and toss some fries in the fryer and that was weekly lunch.
Yep, where I live (Brazil) we also have the rotisserie chicken culture. It's absolutely amazing. We use a few spices with oil though.
Here in Venezuela it’s oil with a ton of garlic thrown on at the end.
The poaching is a new idea that i will have to try, this maybe out of the blue but i wonder how it would be if poached in a master stock and the cooked. You are right about the memories, watching the video brought back memories from 25 years ago of my grandmother making rotisserie chicken, the time effort and yes love she put into it. Thank you for the memories and ideas, take care. God bless one and all.
this is my comfort content Alex, I love every masterpiece you've produced!
Thanks for solving the mystery,also thank for putting sponsor part of the video at last. You Alex are a great guy and we luv u
As always mate your videos are a perfect blend of action, art and education 👌
Here in Canada, we have a Quebecois chain called St Hubert. When I was a kid I remember going with my parents to their iconic yellow-roofed building for rotisserie chicken. We moved away from that town and grew up without my chicken. I have such fond memories of coming down the hill we lived on and seeing that yellow roof in the distance.
I went back now that I am older only to find the memory was fonder than reality. Ever since I have wanted to learn to roast a chicken and fill that memory. I hope I can do it justice one day. These videos might be the inspiration I need to just do it.
When I was growing up '50s into the '60s here in the US, we had a rotisserie. With the glass door in front, it was so much fun to just sit and watch that bird go round and round, seeing how the bird changed while it cooked. Thanks for the memory, Alex et Fils.
Alors, Alex!! It’s Sunday, I just wrapped up my best roast chicken. It was delicious, but I can’t help thinking about these videos. When are you going to show us how it’s really done? Ci-mer!
-A fellow home cook!
Here in Brazil, rotisserie chicken is a thing too. We use to eat it with potato salad. It's the Sunday dish
Please never stop Alex, the joy and entusiasm is so good! You can tell that you really really love food! This always inspire me every time I'm down or don't feel like cooking!👌
It just looks amazing... so cripsy and juicy, and the color!
At 8:58 there is a metal piece in the chicken (wing). Now what is that????? As always the best food channel around! Thank you for sharing!
I love these fundamental (you could call it simple) deep dives. It really shows that cooking is both simple and really difficult.
Getting 80% there is easy, but achieving the >99.5% is almost impossible. Keep it comming!!!
Had this chicken last Christmas … truly incredible
Je suis dans une grande école de gastronomie française (FERRANDI) et sur le sujet des poulet rôtis une grande parti concerne l'évissération et le bridage de la volaille et surtout la sauce qui accompagne ce met délicat, je pense que ça serait intéressant d'aborder aussi cette parti là du poulet rôti pour compléter la série une fois que tu auras bien entendu perfectionner la cuisson ❤🍗
I ate here today, and it was very, very good. Thank you Alex! But. I make a roast chicken with chickens from the farm nearby (in Massachusetts) cooked at very high heat in my wood oven, with maple and s oak wood. The high heat cooks it quickly so it is moist throughout, and the skin is shatteringly crisp. Sorry, I think the roasted one is better.
honestly super excited for Alex attempt to make this himself, that juicy chicken plus the sauce on the side...craving a good roast chicken now.
Alex, thank you or this series. I am really looking forward for you version of rotisserie chicken. I hope that I will be able to do it at home too one day. :)
Rotisserie chicken being something super French actually really surprised me! My mom grew up in the GDR and rotisserie chicken (they called it Broiler) was a staple there, as well. So I always assumed this was something Eastern German, because in Western Germany, this wasn't really a thing, at least not as much as in the GDR by far. =D
It's so fun to discover cultural similarities - we didn't have it as a Sunday meal, but we had it at least every other week.
I grew up in west Germany, pork or beef was a more common Sunday dinner. We were no strangers to rotisserie chicken though, I have many fond memories of eating at a chain restaurant called Weinerwald where the rotisserie chicken was a staple of the menu. I had relatives living in the DDR as we called it, or GDR. It amazed me how different the foods were. It was like a completely different culture.
@@jamesstein5087 Wir haben natürlich auch DDR gesagt :D
Jägerschnitzel ist auch so ein Kandidat, komplett anderes Gericht, beides wahnsinnig lecker!
We went here yesterday and it was delicious!!! Definitely going back.
Hi Alex! You need to try Peruvian rotisserie chicken, it is something out of this world.
Just booked my reservation there! Going to Paris in a few weeks
There's something beautiful about a Micheline star chef giving up his stars to make something so simple and humble like chicken; Chicken so good, it doesn't need even seasoning.
When my parentes got engaged in 1966 my grandmother bought them a rotissery chicken. It was The most chic thing to eat back then. There was just 1 place to get it in Finland.
I am watching this eating my chicken.... thoroughly enjoyable. Incroyable!
I wasn't planning on going anywhere today, but we went out to get some rotisserie chicken. 🤤
Alex, thanks for sharing and thanks to LE COQ ET FILS, that chicken looked next level delicious! I'm now craving roast chicken! 🙂🙂😋😋
This is the first time I've heard of poaching the whole chicken first in chicken stock, then roasting it. This is a different take on the reverse-sear for chicken! You have created a monster! I know it won't be like this, but now I want to try this. I'll poach a whole grocery store chicken in stock for 20 minutes, then roast it in a hot oven. I can't wait!
My local grocery has rotisserie chicken and they are delicious. My favorite is the wing.
Same here in England, Sundays and Roast chicken is a childhood memory for us all.
one of the most international dishes IMHO, it also means a lot for me
Usually I do Colombo spice mix and loads of salt. But the poaching seems like a great idea to get a juicy result.
.. anyone know the pairing/steak knife used @11:12 when he says "a few pieces of chicken".. or @ 8:08 and @8:12.. is it the chefs first initial and followed by his last name?.. demilliesien? i cant seem to see if it in french or the name of the restaurant.. ive searched and only found Nogent but they are serrated.. this one used in the video looks very similar but has a straight edge and i dont see Nogent have straight edge pairing/steak knives.. i can only think of it may make is "DREILLERI"? E. Dehillerin?.. i think i found it.. theres a kitchen supply store in france..
Alex is making me want to go to France more and more...
I used to eat rotisserie chicken every week too, but on a wednesday because it was on 50% sale, and it was definitely not as good since it was from a small supermarket in Italy where quality control is not their top priority, but I still loved it and that is where I learned the anatomy of the chicken lmao
It was zero% off on Sunday when it was cooked 😎
these chickens go for like 120 euro for a full chicken like you saw in the video, it's ridiculously overpriced for what you get
Well @@HarrDarr somebody has to pay for the birds time in the stock-infused brine!
It certainly looks delicious, simple ingredients done extremely well = delicious!
Amazing once again, Alex! I've been eating vegetarian for several years now, but a good, crispy, fatty, juicy roasted chicken is still something I miss every now and again...
a man eating the best and bougiest simple chicken in the world wearing a carhartt shirt. Love it!
Everything is in the stock &bones 🎉🎉🎉🎉!!!Its the BEST bite and it is only January 😊
This is my favorite channel......quick queeston....what is that gold metal at 9:00 min on the chicken wing.?
I've never heard of poaching before roasting ...but makes delicious sense.
My local market does a steady business making rotisserie chicken next to Deli Dept.
Love your channel Alex! The cinematography and content are out of this world! Youre one of a kind!😊😊😊😊❤❤❤❤
This also in the USA.
CostCo has a 5.00 Rotisserie chicken that will feed you for a couple days with carved meat, picked meat, and then soup from the carcass. In my family it was the cuts standing at the counter with lettuce and vegtables from the garden, then mexican style chiken soup with the picked meat and the carcass.
I love the parts of you riding around Paris, especially the parts I recognize/have been to. Makes me want to go back...and eat some rotisserie chicken.
great video, I love rotisserie chicken and do it often but am going to try this recipe.
We love rotisserie chicken so much i bought use a counter top oven with built in rotisserie the HYSapientia 24L Air Fryer Oven With Rotisserie Large XXL . The great thing is you can rotisserie other joints of meat to, pork shoulder being a favorite. The poach is new, never even thought of it but it does make sense and we will try it out and see if it is practical. As home cooks i think we will freeze the stock between uses, bring it to a low boil for awhile before lowering the temp for poaching, the stock will be based on knorr stock powder the WaNaHong version not there professional product line version.
We do bast the chicken with melted salted butter with paprika, and abit of the knorr chicken powder, sometimes use a brush made with fresh herbs if it is a special meal.
I do remove the wish bone prior to cooking to make it easier to carve, as that is how my dad did it.
Last year i invested in cypriot greek charcoal BBQ grill and it is even better than the oven rotisserie, alot more work but worth it for family BBQ get togethers. I does rotisserie kebabs as well. Expense bit of kit i bought off amazon uk, the specific model is "SunshineBBQs Stainless Steel Cypriot Greek Charcoal BBQ with 2 bottom trays & 2 Electric 220-240v Motors" make sure to use quality charcoal as well it does make a differance.
Take care, God bless one and all.
French. Portuguese, Greek, Brazilian, Mexican roast chickens are some of my favorites.
2:04 Our community needs and deserves your collaborative project with Joshua Weissman!
I can still remember having the roti chicken from some shops near Sacre Coeur.. can’t imagine anything better than that until Alex comes along
The poaching method reminds me a lot of how chicken is prepared in a lot Chinese restaurants. But that chicken, bread, sauce reminds me also of a hot chicken sandwich. I’ll try the poach than roast as I just got a rotisserie
like i said on last video boiled chicken then finishing it off in the oven and after that at least 30 minutes of rest time at the right temperature is how you achieve the perfect chicken.
i used stock before but i didn't notice any difference from regular water. maybe resting you chicken overnight in stock would make a huge difference i might try that.
I've been there when it was still called Le Coq Rico. I had the Bresse chicken. I agree with you, it was amazing.
the technique of poaching before roasting reminds me of Peking Duck, which is bathed in hot vinegar water and then left to dry before roasting.
I love your channel Alex and your passion for learning.
I've been cooking turkeys on my Weber gas Grill rotisserie for years, there is no better way. I am amazed a when I check the pan under Turkey and see how little drippings there are, it all stays in the bird. Be cool to try the poach but that is a lot of turkey broth.
A place to go next time in Paris and a receipt to try . Thanks ❤
My mouth is watering, i need to grab some chicken
Idk if its because I live in a more rural area of the US but I can still find larger older hens for sale consistently. I can say that they have much more flavor than the smaller hens. That being said, I will have to try this method in the future because I usually smoke them spatchcock and then finish them in the broiler.
It is Thanksgiving here in the US, but this year it it just me and my father, so instead of a turkey we decided to do a chicken instead. Inspired by this series, I got a chicken, not old enough, but two weeks before a meal is too late to buy chicks and raise chickens, which is how you would get a suitable bird here in the States. I also got a pack of 4 thighs. The night before, I made chicken stock perhaps 1.5 or 2 liters.
This morning, I grabbed a saw, found a tree (looked for Acer, Betula, Fraxinus, or Fagus, woods that would not negatively flavor the chicken, found a Fraxinus) that was straight and between 25 and 35 mm in diameter, cut out a section and peeled the bark, because I needed a spit to roast the chicken on. Drilled a few cross holes to put Populus pegs through to keep the bird from slipping when the spit was turned. Squared the ends to make it convenient to rotate 90 degrees and be stable resting on the handles/ends of our turkey roasting rack. The turkey rack on our roasting pan had just enough height so that putting the spit across the ends the chicken cleared the rack by about 5 mm. Top of spit was about 90 mm above center of the rack.
Poached the chicken 20 minutes at 62 to 67 C, temperature got a bit higher than I wanted it to. This was 20 min. starting after the pot recovered to 60 C, it took a few minutes after the chicken went in the pot for the broth to come back up to temperature. Dropped from 65 C to about 48 C. Some care is required handling the chicken after poaching as the skin became a bit sticky and much more delicate than when raw or when fully cooked, not sure if that's a side effect of the temperature overshoot or normal for poaching.
Checked oven manual for our electric convection oven, and discovered that there is an option for F or C. Roasted at 150 C, turning the spit every 20 min. I should have used my Red Dot thermometer to continuously monitor the temperature, as it would have allowed me to start the high temperature phase when at 71 C, instead of overshooting to 77.
Using the (non-convection) bake setting in the oven the convection fan runs intermittently and the oven heats primarily by intermittent use of the broiler element about 50% duty cycle. Setting the oven to 275 C, I found that rotating the bird about every 2.5 minutes would produce modest browning. The rotation pattern was: breast, back, left, right. I did 3 cycles for the sides and 4 for the breast and back. It was a nuisance to be at the oven opening it to rotate the bird so frequently, but it did allow cool air into the oven and made it more similar to a rotisserie machine where the heat is directional. There is snow here, so the extra heat in the kitchen was not a problem. The result was without question, the most beautiful chicken that has ever been cooked in our house. I look forward to seeing your next steps. What you have covered so far already produces very promising results when applied.
For seasoning I kept it very simple, a light sprinkle of salt, a modest grind of black pepper, and a light drizzle of olive oil on top of that. No basting of any sort. With the fairly short broiling cycles between rotation the subcutaneous fat melts enough to sort of self baste the skin, but by turning and letting it cool it seems to allow the skin to retain some fat rather than all of it being driven out, so there never appeared to be a need for supplemental basting. It was organic, but still US chickens may be fattier than French ones, so I'm not sure if this would hold true if using a poulet instead of a chicken.
Wooden spits while very traditional, probably have a functional life of 2 to 6 uses at this size. The broiling is hard on them. Soak in water for at least an hour before use if it's not freshly cut, and coat liberally with a moderate to high smoke point vegetable oil if you wish to extend the service life of a wooden spit.
🍗🤣LOVE IT..."Juicy AF"... it's been said, NOW it is written!!!
That last bite with the roasted garlic and gravy… 😋🤪😋🤪
When I watch a video like this, I'm expecting you do make the chicken in your own way. Is that a part two? Lately, feels like your videos never reach a climax.
This might be the setup for him building a rotisserie grill in his yard, I sure hope so 😁
Sorry, kids. Peruvian Rotisserie Chicken is where it is at. 🇵🇪
Peru is the best in everything 😂
I'd love to try that chicken. Also i agree on the carcass being the best piece. Whenever we make roast duck and i carve it up, i'm already full from snacking on the carcass before the real meal starts lol.
I'm doing cornish game hens for thanksgiving, and this is giving me ideas to poach and rotisserie them. I have the rotisserie, I suppose you'd just poach them for a shorter time due to their small size.
This video made me sooooooooo hungry!!!!!!!😂
You left me with my mouth watering. I'm booking a ticket now.