POV: Cooking Restaurant Quality Chicken (How To Make it at Home)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free and adds a nutty flavor.

Start by taking apart the chicken, beginning from the breast bone and slicing down along the rib cage.

Remove the skin from the thigh and repeat on the other side.

Follow the natural wishbone and flip the chicken to slice down close to the bone.

Remove the nubbing from the top of the breast and detach the wings.

Locate the oyster meat and remove it by breaking the leg joint and slicing around it.

Separate the thigh and leg from the chicken, ensuring the skin is intact.

Render the chicken breast in a pan with a tiny splash of oil, laying it down skin-side first.

Cover the chicken breast with a weight to help it cook evenly and create steam.

Prepare a simple white wine and cream sauce by adding a whole garlic clove to the pan after the chicken has cooked for a while.

Add brunoise of shallot to the pan and cook until translucent, checking the chicken occasionally.

Crisp up the chicken skin further before adding butter to deglaze the pan.

Add crispy bacon to the pan and any giblets, then incorporate thyme.

Remove the caramelized garlic clove from the pan and prepare to make the sauce.

Add shallots back into the pan, deglazing with a bit of white wine and reducing until syrupy.

Add a small amount of vegetable stock and then incorporate whipping cream into the sauce.

Turn up the heat to help the cream thicken and add sweetness to the sauce.

Season with freshly ground pepper and a good amount of Dijon mustard.

Remove from heat and add lemon juice to balance the flavors.

Finish with a sprinkle of Maldon salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens