From Gordon Ramsay's MasterClass

Make: Chicken Suprême with Root Vegetables

Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won't want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.

Topics include: Perfecting a Pan Sauce

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Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won't want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.

Topics include: Perfecting a Pan Sauce

Gordon Ramsay

Teaches Cooking I

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I learned that cooking is art and to cook with passion and love. I learned so many things . I wanted to learn new recipes after cooking for 40 years for my family , now I want to be a chef after this course.

This class has helped me find my passion. Without it, I'd still be slaving away with work day in day out, wishing that there was more to life than just that.

This class was truly an amazing journey for me. I have perfected the Wellington and pasta which are dishes I never thought I would be able to master.

I've just watched Wolfgang Puck and Gordon. I've cooked with Puck but never Gordon. You can see instantly why Puck has only 2 stars and Gordon has 3 - it may only be one star but getting from 2 to 3 is harder than getting from 0 to 2. Gordon makes Wolfgang look like an amateur.

Comments

Daniel P.

My pan sauce did not reduce, it burned, making a horrible pile of granules. Everything else was good, though. Gordon doesn't appear to try to reduce his jus after squeezing it through the strainer, but I was following the PDF (didn't have the video in the kitchen). My advice to future students: skip that step! Thicken with a roux or some cornstarch if the jus is too thin, don't try cooking it down again. The butter will burn.

Veronica M.

In case anyone was interested.... You can buy GR's plates here https://www.royaldoulton.com/collections/gordon-ramsay-maze I actually bought the blue collection well before really knowing what GR was all about because I loved the color and the simplicity of the style. They are sturdy and the pasta bowls particularly have a ton of uses. Only draw back is that the salad plates are not available anywhere anymore.

Veronica M.

I just realized that chicken breast alone never comes with the skin on it... anyone know request skin on chicken breast from the butcher? Guess I have to buy whole chickens now... but at least now I know how to take it apart!

ploumri

What's the point of washing your hands after handling poultry and then wiping them on the same towel that you previously used to wipe dirty hands (and board, and some utensils)? Plus, you need to use soap to wash hands after handling raw meat/fish, etc., without the soap there is a very high chance that any harmful bacteria present will stay on your hands.

Graeme R.

What a master! What a teacher! His enthusiasm is so infectious and his teaching is brilliant.

Michael

Okay, here's my first attempt at making the chicken, at least with the ingredients I had immediately available. Ignore the vegetables, they aren't worth noting. The chicken and jus was really good! Now I just have to work on portion sizes...

Karl W.

Great tutorial, however, AGAIN couldn't download PDF - Denied apparently? Why as a paying customer am i denied downloading a PDF of a masterclass i've paid to watch?

Lorena L.

Love the way to cut those vegetables! I am so bad with plating this totally gonna help! This series makes cooking so much fun and honestly I learned so many tips like how to deal with the garlic! Really inspired and happy, I know I am going to improve my cooking so much from these classes, thank you Gordon Ramsey!!

Jason G.

Conan the Barbarian was tasked with finding out the Secret of Steel... only Krom could tell him and Conan discovered it. Krom must have tasked Gordon with the Secret of Chicken Breasts. If for only this, if this entire experience was only to learn how to cook this one dish - it is worth the price of admission. I am not a professional, I have sub par equipment and a low operating budget, but tonight I made, and ate, the best form chicken could be, and it was not with some crazy Michael Rhuleman Brine or some Scientific Alton Brown Homemade Pressure cooker, it was a Master Chef, sharing what he knows with lesser mortals that hopefully are grateful to live in a world where we have access to this. Thank you Chef...

Amalia P.

Has anyone that tried this done it in an electric oven? Does it make a difference?