Il pollo alla crema del ristorante 2 stelle Michelin francese Georges Blanc con Matteo Rossatto

Hi everyone, welcome back to Villaggio Blanc. We're once again in Vonna, in the kitchens of Monsieur Blanc. I'm Matteo Rossatto, I'm the chef of this restaurant. We've already met for the recipe for the Salt-Crossed Chicken and we're here today for a new recipe, the Creamy Chicken. For France, the breast chicken is an institution and great chefs like Monsieur Blanc, Pierre Gagnère and Guy Savoie have been supplying these chickens for many years because the characteristic is the succulence of their meat. Being a chicken that is very renowned in France, it's an accessible product to everyone, both to the chefs of the great kitchens, both for domestic and home use, so much so that there are many recipes for its use. Today, we'll prepare the Creamy Chicken that we'll accompany with crepes salates with mashed potatoes to give it even more melting and softness. Our only chicken supplier is Cyril de Guillers, a breast chicken breeder on the ground, in a very respectful and controlled way. Think about the fact that Cyril supplies the Élysée, so the chickens of the President of the Republic are his. Cyril de Guillers, I've been a breast chicken breeder in Saint-Cyr-sur-Menton since 2004. I moved in with my father, who was already a breeder, and today the production is 100% breast chicken with chickens, about 10,000 chickens a year, 600 hens at the end of the year, almost 700 hens, always for the end of the year, and on the side, I have all the cereal production. I produce my corn, my wheat to feed my chickens. Raising the breast chicken is quite simple. I receive the chicks within a day, so it's a selection centre that is approved by the branch that provides me with these chicks. And from one day to five weeks, they are in the henhouse, very hot, with heating and food so that they can hatch properly. And after the fifth week, we open the henhouse hatch, and the chickens go outside, as we see them now. And from there, we feed them only with corn, wheat and dairy products. So this is a breast chicken. So the chicken, we crown it with its crest, which goes down like this, it is very red, the plumage is very white, the fillets are well developed and the legs are very blue. The emblem of France is the rooster, the flag is blue, white and red, so the breast chicken is for us the emblem of France. Now we will move to the kitchen to make the recipe. We will show you how a great dish of French cuisine, or anyway, of Monsieur Blanc, is easily reproducible at home. With me today is Matteo, who will help me prepare the chicken and the cream, and Giuseppe for the vegetables. The chickens that arrive at the restaurant are already almost all feathered. What we are going to do is to remove the superfluous plumage, in a very quick way. And then, we are going to make an incision on the neck, peeling off the skin. And then, simply following the anatomy, pulling the neck away by itself. Then we are going to work on the legs. We are going to make a small circular incision. We are removing the tendons in this way, because if at home, for example, you want to make a roasted chicken, removing the tendons in this way, the chicken will not need to be tied. We are now taking care of the wings, so Matteo is making a small incision on the skin, disarticulating and following the cartilages, he is removing the wings. After this, we are taking care of removing the thighs, so what we want is to leave as much skin as possible on the breasts. Matteo is making a small incision on the skin, and then he is really removing the whole thigh. As you can see, we have removed both the thighs and the upper thighs. Matteo, with a diagonal incision, is cutting, disarticulating, removing the interior, so removing them until the joint of the chicken's beginning. In a single blow, we are removing all the interior parts. We have the lungs, the kidneys, the liver, the heart, etc. Everyone can have a different preparation, the chicken in France is a bit like the pork in Italy, nothing is thrown away. We are now starting the live version of this recipe. We are using these cocot in gheese, as they have a much more homogeneous heat conduction. We are starting with butter. Now we are dividing the thighs from the upper thighs. We are starting to insert always from the skin side, so that the skin starts to stick slightly to the cocot. So, we are adding, in a very generous way, salt and pepper. We are letting the skin side of the chicken brown until it will be well caramelized. After that, we are turning it and adding the aromatic part. We have some champignons cut in four, a white onion cut in four, some celery. In the meantime, the meat has taken some color, also on the other side. The vegetables have taken temperature and are starting to soften. In this moment, we are going with the white wine. The white wine we are using is a Savagnin, so it's from the Jura area, always close to us. When we see that the alcoholic part has evaporated, we are blocking the cooking of the sauce with cold cream. After we added the cream, we are adding, in cooking, always some garlic in camicia, to finish with some fresh thyme. For the quantity of thighs and upper thighs I used, I added one liter of cream. At this point, I'm boiling it a bit. We are letting it cook in a very soft way, not aggressive, for at least 40 minutes. In the meantime, we are stuffing the breasts we left on the carcass. Matteo, from the inside, is slowly removing, peeling the skin from the meat, always using his thumb. After that, we are stuffing it with aromatic butter, so, simply, butter made with pomegranate, seasoned with salt, pepper, a bit of chili, if you want, and herbs from Provence, mainly composed of thyme, rosemary and sage. We are seasoning it with salt and pepper inside, in a very abundant way, with thyme, and we are cooking it. We are adding some butter flakes, lightly pressing on the skin, so that they adhere. We are putting it in the oven at 190°C for 17-18 minutes, in a ventilated oven, if possible. After 18 minutes of cooking, the chicken is ready. We are letting it stand, so that it finishes cooking the bigger part, where there is more meat, and especially the part attached to the bones. So, after we saw the preparation of the different cooking of the chickens, we are taking care of the vegetable part. Here we have Giuseppe with me, who is in charge of the vegetables in the restaurant, and he is starting with the preparation of the artichokes, so, oil base, a bouquet garni, some mustard seeds, coriander seeds, fennel, garlic, pepper, salt, of course. We are letting it warm up. We are adding the aromatic part, so, onion, carrots and fennel. When they start to get a bit of temperature, we turned the artichokes and we are adding them. We will continue cooking the artichokes until they are cooked, they should be thick, with white wine. We are moving on to another aromatic part of the dish, which are the white turnips. We boiled them in salty water, and after that, we are paring them, we are digging inside and stuffing them with a cut of celery, fennel and shallot. We are moving on to the spugnole, and we are stuffing them with Italian gnocchi alla romana, so, a classic semolina, a classic gnocchi alla romana, with fresh herbs inside, chopped, we can add basil, thyme, rosemary, mint, whatever you want. This will help to keep the shape of the mushroom in this way, so, we have white asparagus that we simply boiled in salty water, that we are paring. And to finish, we have a beetroot that was cooked in a syrup, so, a classic water and sugar with some star anise inside, cut into small lozenges with a mandoline, then rolled on itself to give this pink shape. So, these vegetables will make up the vegetable part of the recipe. We are now preparing the crepes bonassienne, mashed potatoes, 00 flour, eggs with the addition of a bit of egg white and salt. After that, we have liquid cream, the same we used to make the recipe, to make the dough, let's say, softer, so it won't be too compact. So, let's whisk the ingredients with a whisk or with an immersion whisk. If we see that it's too compact, we can add some more cream. If there are lumps, don't worry, because it will be sifted later. The dough we made needs to rest for at least an hour in the fridge, so it compacts slightly. The result will be this. And now, let's show you how to make them. In a small pot, we have a bit of clarified butter, a small knob of butter. We're letting them cook on a low flame, until they reach the right consistency, that will allow us to turn them like classic crepes. Right before plating, we're removing the skins, and after that, we're simply filtering the sauce. And this is the smooth, passed, and reduced sauce, slightly. We've reached the final phase of this recipe, so we have the roasted chest that we portioned, peeled from the carcass. All around, we added aromatic herbs, so thyme, rosemary, we have flowers of chives. At the base, we added straw, and with a simple cinnamon stick, we're burning it, in order to give it a slight smokiness. On this side, instead, we have the crepes. Usually, 2-3 per person, not more. We have the skins that we removed from the sauce, reheated, always in the same pan. We're adding the skin, to give it a base. After that, to soak it and leave it moist, we're finishing it with a drizzle of the sauce. We're seasoning it with a drizzle of raw oil, pepper to taste, for those who want some dried pepper. We have the white asparagus, the navet, the spugnola, the parbovietola, the artichoke, and some herbs, if we want. We presented this dish to you, one of the emblematic dishes of Monsieur Blanc, that can be served in different ways. So, we have the roasted version, the cooked version in its sauce, the vegetable part, obviously, we added seasonal vegetables right now, but they can change depending on when you make it, and obviously, the crepes, that give that salty part, a bit of fat in the mouth. And, above all, eat it as an Italian snack for the sauce. Once again, I'd like to thank Monsieur Blanc for allowing me to open the doors to this great world, to this great cuisine, to this chef that made and continues to make the history of French gastronomy. Thanks to the friends of Taglia Squisita, and see you next time for a new culinary adventure! Ciao!