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EN Cooking With Poultry Recipe Book
EN Cooking With Poultry Recipe Book
RECIPE BOOK
Cooking with
Poultry
Vivien Durand
Vivien Durand
Cooking with Chicken
Contents
Chicken Cuts
Chicken Aiguillettes
Cordon Bleu
Zero-waste Broth
Pil-pil Sauce
Glossary
Necessary Equipment
Allergen Guide
Vivien Durand
Cooking with Chicken
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.
Vivien Durand
Cooking with Chicken
Chicken Cuts
1 chicken 20 min
Ingredients Preparation
● 1 chicken ● Remove the chicken’s sternum (collarbone) by cuing
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.
Allergens
Does not contain
5
Vivien Durand
Cooking with Chicken
Cooking with Poultry
Chicken cuing
1 volaille 20 min
Ingredients Preparation
● 1 chicken ● Using scissors, cut the top of the carcass along the
bone, just below the aiguillees, to separate the top
and boom of the carcass.
Allergens
Does not contain
6
Vivien Durand
Cooking with Chicken
Cooking with Poultry
Chicken Aiguillees
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
aiguillees (can be purchased or (Espelee 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 aiguillees and place them in a baking tray.
● 1 tablespoon olive oil
● Spices of your choice: Espelee ● Bake at 180°C for 10 - 15 minutes, depending on the
bell pepper, curry, cumin, paprika... oven and the size of the aiguillees.
● Salt and pepper
● Check the cooking of the aiguillee: it should be firm
to the touch and slightly firm.
7
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 buer (about 20 g) Top it with the other opened chicken breast and seal
● ¼ yellow lemon the edges with your fingertips.
8
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 buer (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 buer 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
buer begins to froth, continue cooking for an
additional minute and then remove the cordon bleu.
9
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) cuing 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.
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!
10
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 risoo, 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
The recipe continues on the next page
Allergens
11
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 oers
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 lile 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
12
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
● Espelee 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).
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
● Espelee 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.
14
Vivien Durand
Cooking with Chicken
Cooking with Poultry
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.
15
Vivien Durand
Cooking with Chicken
Cooking with Poultry
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 baer outcome.
● 1 L neutral oil for frying
● 125 ml cold water (preferably ● Stir until the mixture achieves a pancake baer-like
sparkling, for a crispier result) consistency. If the baer appears too thin, incorporate
a bit more tempura mixture. Conversely, if it’s
excessively thick, add a splash of water.
16
Hans Ovando
Creative Breads
Glossary
Aiguillees: Usually applied to both game birds and Drumees: Chicken drumees are wings that
poultry, being perhaps its most common use when it have had their tips removed.
comes to duck, chicken or turkey. Aiguillees 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 fay 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 nuy in winter. It is less spicy
than its Swiss counterpart, Gruyer.
17
Vivien Durand
Cooking with Chicken
Necessary Equipment
❏ Kitchen scissors ❏ Frying pan
❏ Kitchen brush
18
Máximo Cabrera
Panes sin Gluten de Fermentación Natural
Dry ingredients
Wholemeal
Flour Cornstarch Almond meal Grated coconut
flour
Buer, margarine
Chocolate
Sugar Powder Sugar Cocoa/ cacao and cream
chips
cheese
19
Máximo Cabrera
Panes sin Gluten de Fermentación Natural
VOLUME CONVERSION
1 ounce 30 ml
1 ounce 2 spoons
TEMPERATURE CONVERSION
20
Máximo Cabrera
Panes sin Gluten de Fermentación Natural
Allergen Guide
Cereals Dairy
Molluscs Eggs
Peanuts Sesame
Celery Crustaceans
Fish Nuts
Soy Mustard
Sulphites Lupins
21
Vivien Durand
Cooking with Chicken
Cooking with
Chicken
Vivien Durand
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