Cooks this dish for paying guests · Verified chef · Answers buyers directly
20 h total90 min hands-onServes 6Hard
34 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDAn old bird, a whole bottle, and blood in the sauce if you can get it.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Cockerel or mature hen000 g
Red Beaujolais000 g
Smoked lardons000 g
Pearl onions000 gButton mushrooms000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Finding a proper cockerel, and what to do instead
Drying marinated meat before it browns
Beurre manie versus roux
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 30 carry a photo of what it should look like at that moment, and 8 carry a short clip for the parts a still cannot show.
Hardest step: browning meat that has been sitting in wine — step 18 of 30.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Bernard Lacoste watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Drying the bird properly after the marinade
Straining before reducing
Adjusting the timing for a young chicken
The marinade length that colours the meat through, and the sauce finishing that thickens without any more flour.
Written by Bernard Lacoste. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
166 people cooked it, 93% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 34 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
