Vivien Durand

Cooking with Chicken

RECIPE BOOK

Cooking with
Poultry

Vivien Durand
 Vivien Durand
Cooking with Chicken

Contents

Meet your Instructor

Chicken Cuts

Chicken Aiguillettes

Cordon Bleu

Counter Chicken Thighs

Zero-waste Broth

Pil-pil Sauce

Thighs and Wings in Tempura

Glossary

Necessary Equipment

Allergen Guide
 Vivien Durand
Cooking with Chicken

MEET YOUR INSTRUCTOR

Vivien Durand
Vivien Durand, the renowned chef, holds a Presently, Vivien collaborates closely with
Michelin star for his exceptional work at Le his dedicated team, which he regards as his
Prince Noir* restaurant in Bordeaux. With extended family. Together, they strive to
multiple other restaurants to his credit, each deliver the epitome of culinary excellence,
venue promises a distinctive culinary catering to diverse palates and various
encounter, rooted in the essence of local occasions.
traditions.

Having gained recognition for a wine bar

menu and securing his initial star in the
Basque Country, Vivien relocated to Bordeaux
in 2014. His commitment to delivering an
authentic and contemporary dining
experience remains unwavering, even amidst
the accolades of a Michelin star.
 MEET YOUR INSTRUCTOR

Vivien Durand
Cooking with Chicken

While not everyone may be

receptive to our arguments,
persuading even ten individuals per
month represents a significant
stride towards fostering a more
harmonious coexistence within a
improved environment.
- Vivien Durand
 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Chicken Cuts
1 chicken 20 min

Ingredients Preparation
● 1 chicken ● Remove the chicken’s sternum (collarbone) by cuing
the joints and gently pulling with your fingers. Detach
the two thighs from the carcass. Separate the thigh
and drumstick at the joint using a knife. Create an
incision in the skin to expose the thigh bone (retain
the thigh skin for one-sided cooking). Trim the upper
part of the thigh joint using scissors.

● Cut a central incision on the upper part of the chicken

and extract the two breasts, leaving the aiguillees
(the slightly rougher part of the breast).

● Detach both wings by cuing at the joint. Separate

them from the carcass and use kitchen shears to
segment the two drumees by cuing at the joint.

The recipe continues on the next page

Allergens
Does not contain

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Chicken cuing
1 volaille 20 min

Ingredients Preparation
● 1 chicken ● Using scissors, cut the top of the carcass along the
bone, just below the aiguillees, to separate the top
and boom of the carcass.

● At the boom, next to the rib cage, pick up the two

"chicken oysters", the most tender muscle of the
chicken.

● Then, finish cuing the rest of the carcass, removing

the fat. It can be reserved for a broth or for an egg-free
mayonnaise "pil-pil", typical of the Basque Country.

*You can dry the chicken in a cool place a few days

before preparing it: this will allow a beer
concentration of flavors.

Allergens
Does not contain

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Chicken Aiguillees
2 pax 15 min preparation
10 min cooking

Ingredients Preparation
● 200 g (approximately) chicken ● Mix the yogurt with a drizzle of olive oil, add the spices
aiguillees (can be purchased or (Espelee bell pepper, cumin, salt and pepper).
use the ones left over from the
chicken cut) ● With the help of a brush or a spoon, brush the
● 100 g Greek yogurt aiguillees and place them in a baking tray.
● 1 tablespoon olive oil
● Spices of your choice: Espelee ● Bake at 180°C for 10 - 15 minutes, depending on the
bell pepper, curry, cumin, paprika... oven and the size of the aiguillees.
● Salt and pepper
● Check the cooking of the aiguillee: it should be firm
to the touch and slightly firm.

● Serve with mashed potatoes or rice.

*Chef suggests cooking the aiguillees on the bone to

protect them and prevent them from drying out during
cooking. This recipe can also be made with
store-bought aiguillees already separated from the
bone.
Allergens
The aiguillees can be brushed and left to marinate for
a day in the refrigerator and then cooked.

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Cordon bleu
2 pax 25 min

Ingredients Preparation
● 2 chicken breasts ● Begin by halving the chicken breasts, starting from the
● 1 egg thicker end and then carefully opening them up to
● 50 g flour achieve a thin and uniform layer.
● 100 g bread crumbs (classic and/or
panko) ● Prepare three separate plates: one with flour, another
● 2 slices of ham with beaten egg (seasoned with salt and pepper), and
● 4 slices of cheese (preferably the third with breadcrumbs.
young, ewe’s milk, comté, tomme)
● Salt and pepper, spices if desired ● Take one of the chicken breasts and layer ham,
● 3 tablespoons of neutral oil followed by cheese, and then another layer of ham.
● 1 knob of buer (about 20 g) Top it with the other opened chicken breast and seal
● ¼ yellow lemon the edges with your fingertips.

● In a deep dish, coat the cordon bleu with flour, tapping

to remove excess. Dip it into the beaten egg mixture
and ensure it’s well-coated. Finish by pressing the
chicken into the breadcrumbs to create a thorough
coating that adheres.

● Repeat this process twice to achieve a crispy outer

layer.
Allergens
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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Cordon bleu
2 pax 25 min

Ingredients Preparation
● 2 chicken breasts ● In a frying pan set over medium heat, add 3
● 1 egg tablespoons of neutral oil. You can also introduce a
● 50 g flour small piece of garlic: once you observe bubbles
● 100 g bread crumbs (classic and/or forming around it, the oil has reached approximately
panko) 160°C.
● 2 slices of ham
● 4 slices of cheese (preferably ● Begin cooking the cordon bleu (remove the garlic).
young, ewe’s milk, comté, tomme) Maintain medium heat throughout the cooking
● Salt and pepper, spices if desired process. As the first side turns a golden brown hue
● 3 tablespoons of neutral oil (usually within 3 - 5 minutes), carefully flip it over to
● 1 knob of buer (about 20 g) allow the second side to achieve the same color.
● ¼ yellow lemon
● Once both sides have achieved a pleasing golden
brown, add a knob of buer to the pan and let it melt,
drizzling it over the cordon bleu using a spoon.
Optionally, you can incorporate spices, preferably in
whole form to prevent them from burning. As the
buer begins to froth, continue cooking for an
additional minute and then remove the cordon bleu.

● To assess doneness, touch the cordon bleu; it should

Allergens
feel firm and resilient. Deglaze the pan with ¼ of a
lemon, creating a meunière sauce. Drizzle the lemony
buer mixture over the cordon bleu and serve
promptly.

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Counter Chicken
Thighs
2 pax 20 min

Ingredients Preparation
● 2 Chicken breast ● If you have retained the "chicken oysters" from the
● 2 "chicken oysters" (optional) cuing process (as mentioned on page 6), position
● 3 mushrooms them within a cavity in the thigh.
● Salt and pepper
● Warm an ungreased skillet over medium-low heat.

● Season the chicken on the meat side (not the skin

side). Place thin slices of mushrooms on top; they will
release some moisture as they cook and will
complement the dish beautifully.

● Position the thighs in the skillet, skin-side down, and

the meat side facing upwards, if feasible with a weight
to evenly distribute heat during cooking (a cast iron or
ceramic mold, for example). Allow them to cook for
about 15 minutes over low heat.

● Once 15 minutes have elapsed, the skin should have

developed a browned appearance, and the meat
should be fully cooked. Add salt and pepper to taste
and serve alongside mashed potatoes, rice, or a salad.

Allergens
*One-sided cooking consists of cooking food on one
Does not contain side only. It is very important to cook over low heat, to
avoid burning one side. Try and adapt this recipe with
other meats or fish!

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Zero-waste Broth
2 pax 15 min preparation
15 min cooking

Ingredients Preparation
● Chicken or poultry pieces of your ● Cut the vegetables (in this case carrot and shallot, but
choice (preferably with bones, e.g. you can also use vegetables of your choice: peppers,
wings and thighs, for more flavor, turnips, zucchini...), and immerse them in a saucepan
about 300 g per 1 liter of water) with water along with the chicken pieces and a pinch
● ½ shallot (or onion) of salt. When the water starts to boil, lower the heat
● 1 carrot and simmer for about 15 minutes. The more you
● Herbs of your choice (coriander, dill, increase the quantities, the longer it will take to boil (2
mint) L: 20 minutes, 3 L: 30 minutes, etc.).
● 1 L water
● Salt ● Once the broth has boiled, turn o the heat, finely
chop the herbs and spices (in this case mint, coriander
and dill) and add them to the broth. Finish with two
lemon peels (preferably green). Turn o the heat and
To serve:
let infuse for a few more minutes.
● ½ lemon (preferably green)
● This broth can be used for risoo, to cook pasta or
● 1 teaspoon soy sauce
rice. It can be kept in an airtight container for 5 days in
● 1 yolk
the refrigerator or 3 months in the freezer.
● 1 teaspoon mustard
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Allergens

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Zero-waste Broth
2 pax 15 min preparation
15 min cooking

Ingredients Preparation
● Chicken or poultry pieces of your ● To serve it as an appetizer or light dish, the chef oers
choice (preferably with bones, e.g. a gourmet and original presentation: place in a bowl an
wings and thighs, for more flavor, egg yolk, a spoonful of soy sauce, a lile mustard and
about 300 g per 1 liter of water) vegetable broth. Then pour the anti-waste broth, mix
● ½ shallot (or onion) and serve.
● 1 carrot
● Herbs of your choice (coriander, dill,
mint)
● 1 L water *Chef Vivien Durand, by pre-cooking the thighs and
● Salt wings in water for the tempura recipe, takes advantage
of this to make an anti-waste broth that can be kept for
several days in the refrigerator, for a light meal or as a
winter starter.
To serve:
This broth can be prepared with any meat or fish,
● ½ lemon (preferably green) adapting the quantities and cooking time.
● 1 teaspoon soy sauce
● 1 yolk
● 1 teaspoon mustard

Allergens

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Pil-pil sauce
6 pax 20 min preparation
1 h baking

Ingredients Preparation
● Chicken carcasses ● Cut the carcass into pieces: the more pieces you have,
● ½ onion the more juices you will have on the surface during
● 2 cloves garlic cooking, and the more intense the flavor of the
● Espelee bell pepper chicken in the pil-pil.
● 20 cl neutral oil
● 10 cl olive oil (or neutral) ● Roast the carcass pieces on a baking sheet at 220°C
for 1 hour. The pieces should be well browned (prolong
cooking if not).

● Once roasted, place the pieces in a pan with half an

onion and a clove of garlic cut in half. Fill the pan with
water to cover the carcass pieces. Reduce to
medium-high heat for at least 15 minutes. At the end of
this time, more than half of the liquid should have
evaporated. Pass the collagen through the reduced
broth, which should have a gelatinous texture.

● Remove the pieces of carcass and leave only the garlic

and onion. Optional: a fresh garlic clove can be added
to enhance the flavor. Allow to cool for 5 minutes
before proceeding to emulsify.

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Allergens
Does not contain

13
 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Pil-pil sauce
6 pax 20 min preparation
1 h baking

Ingredients Preparation
● Chicken carcasses ● Pour the broth with the garlic and onion in a bowl and
● ½ onion mix (with an immersion blender or processor). Once
● 2 cloves garlic the mixture is homogeneous, add (as for the
● Espelee bell pepper mayonnaise) the neutral oil and then the olive oil (if
● 20 cl neutral oil using). The emulsion should form gradually, until it has
● 10 cl olive oil (or neutral) the consistency of mayonnaise.

● This pil-pil sauce keeps for a week in an airtight

container in the refrigerator. In this case, the chef
serves the pil-pil sauce with chicken thighs and
tempura wings. It can also be served with barbecues,
barbecues, appetizers or even homemade potato
chips.

*Chef Vivien Durand oers this "pil pil" sauce as an

original way to reuse a chicken carcass. The collagen
present in the bones creates an emulsion with the oil
and helps to obtain a sauce that looks like mayonnaise,
and also with a good chicken flavor. This sauce can be
made with any carcass.

Allergens This recipe requires a good knife or kitchen shears to

Does not contain cut the carcass into pieces.

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Thighs and Wings in

Tempura
2 pax 25 min preparation
15 min cooking

Ingredients Preparation
● 6 chicken thighs (and/or wings) ● Boil the chicken thighs and wings in simmering water
● About 100 g tempura mix (or 65 g for approximately 15 minutes, until they become white.
flour + 35 g cornstarch or rice flour
and optionally 1 teaspoon baking *The water used for cooking can be repurposed for crafting a
powder) traditional broth: consult the anti-waste broth recipe on page
● 1 L neutral oil for frying 11.
● 125 ml cold water (preferably
sparkling, for a crispier result) ● After blanching the chicken thighs and wings, heat the
oil within a large, high-sided pan.

*For precise temperature control, you can add a piece of onion

or garlic: when it browns and generates foam, the oil’s
temperature should be around 160°C - 180°C, indicating it’s
ready for cooking.

● While the oil is heating, apply an initial layer of dry

tempura mixture to coat the thighs and wings, then
tap gently to eliminate excess.

*This tempura mix is available at Asian supermarkets or can be

prepared by blending 65 g of flour and 35 g of rice flour (or
Allergens cornstarch, such as Maïzena), along with an optional teaspoon
of baking powder.

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 Vivien Durand
Cooking with Chicken
Cooking with Poultry

Thighs and Wings in

Tempura
2 pax 25 min preparation
15 min cooking

Ingredients Preparation
● 6 chicken thighs (and/or wings) ● After ensuring the poultry pieces are thoroughly
● About 100 g tempura mix (or 65 g coated with the mixture, introduce around 125 ml of
flour + 35 g cornstarch or rice flour very cold water (to induce a thermal shock) to the
and optionally 1 teaspoon of baking tempura mixture, preferably carbonated for an
powder) improved tempura baer outcome.
● 1 L neutral oil for frying
● 125 ml cold water (preferably ● Stir until the mixture achieves a pancake baer-like
sparkling, for a crispier result) consistency. If the baer appears too thin, incorporate
a bit more tempura mixture. Conversely, if it’s
excessively thick, add a splash of water.

● Immerse the thighs and wings, grasping them by the

bone, to completely coahem in the mixture.

● Once the oil aains 160°C - 180°C, carefully place the

thighs and wings into the oil, frying for 5 to 10 minutes
until they aain a delightful golden hue. Afterwards,
position them on absorbent paper and serve alongside
pil-pil sauce (page 13), homemade mayonnaise, or as
standalone delectables.
Allergens

16
 Hans Ovando
Creative Breads

Glossary
Aiguillees: Usually applied to both game birds and Drumees: Chicken drumees are wings that
poultry, being perhaps its most common use when it have had their tips removed.
comes to duck, chicken or turkey. Aiguillees are
thin, elongated strips that are removed from the Chicken oyster: The chicken oyster is a small
inside of the breast (sometimes by simply removing morsel of meat, no bigger than two thumbs
the fay part of the duck breast) or breast of together, found on the backside of a chicken. It
poultry. gets the name 'oyster' because when trimmed
from the bird, it looks like the kind of oyster you
Chicken carcass: It is the entire skeleton of the bird would eat on the half shell.
(both poultry and game birds), after boning the
breast and sectioning the thighs. It is used to Tomme: It is a cheese generally low in fat and
elaborate stocks and broths. semi-hard in texture. It has a soft and rough rind
covered by a thin layer of white mold, with a
Comté: It is a French cheese with denomination of recognizable sweet smell of herbs and
origin that is characterized by its great aromatic mushrooms. Its flavor is predominantly mild with
richness, due notably to the ripening conditions. It sweet and citrus notes.
has a rich and varied flavor, depending on the place
of manufacture. Floral aromas and fruit flavors may
appear in summer and nuy in winter. It is less spicy
than its Swiss counterpart, Gruyer.

Counter Chicken Thigh: Formed by the upper part

of the leg above the knee joint. It is the closest part
to the body of the chicken and is very meaty. They
are usually aached to the thigh, but can be
separated when cooking.

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 Vivien Durand
Cooking with Chicken

Necessary Equipment
❏ Kitchen scissors ❏ Frying pan

❏ Large knife ❏ Pot

❏ Small knife ❏ Large high-walled

saucepan
❏ Immersion blender or food
processor ❏ Absorbent paper

❏ Kitchen brush

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Equivalences & Measures

CONVERSION CUPS - GRAMS

Dry ingredients

Wholemeal
Flour Cornstarch Almond meal Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer, margarine
Chocolate
Sugar Powder Sugar Cocoa/ cacao and cream
chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: we fill cups completely

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Equivalences & Measures

VOLUME CONVERSION

Cups Spoons and Ounces

1 cups 240 ml 1 spoon 15 ml

½ cup 120 ml 1 spoon 3 spoons

⅓ cup 80 ml 1 table spoon 5 ml

1 ounce 30 ml

1 ounce 2 spoons

TEMPERATURE CONVERSION

Temperatures most used in pastry

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Allergen Guide

Cereals Dairy

Molluscs Eggs

Peanuts Sesame

Celery Crustaceans

Fish Nuts

Soy Mustard

Sulphites Lupins

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 Vivien Durand
Cooking with Chicken

Cooking with
Chicken
Vivien Durand

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