Culinary Arts

Brown Chicken Quick Sauce and Sauce Chasseur

Thomas Keller

Lesson time 38:54 min

Chef Keller developed this “quick” sauce in the early days of The French Laundry. Learn how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.



Reviews

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

I've used a number of the techniques chef describes in detail in these classes, and his descriptions of them has improved and reinforced much of what I do as a home cook. He has instilled new confidence and given me new ideas - thanks!!!

Just great - please have him do another course!

The class inspired me with creative ideas and techniques. Chef Keller is engaging and I really enjoy his style of teaching. He's obviously an incredibly talented chef but that doesn't necessarily translate to a good teacher...chef Keller is both.

I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?


Comments

Paul H.

Another great class. I love the care he takes and the simple joy he reflects in making stocks and sauces. Keller shows it can be done if one takes their time - patience and persistence. I love his use of towels and keeping things neat and safe. (How many times DOES he fold and refold those towels!?!) I DO wish he would cover food safety regarding raw meat and cross contamination!!

Mark J.

This entire course is a gift of education and a sheer joy to watch. Does anyone know which clear oil he is using for the majority of these dishes… I must’ve missed it

Catherine P.

Present moment awareness in all things. I can see that is how you live. Respect your experience and talent. Thanks so much for sharing

NIKI F.

Yes, yes, and yes...it very much makes sense. You are such a beautiful empathetic person. Appreciate you greatly. I'm sure the camera people and the rest of the your crew...are loving your lessons and hoping to help you "clean up".

David H.

So I did the light chicken stock, turned it into a dark chicken stock, made the veal stock and then cooked it all into a sauce chasseur. Combined that with an air dried pan roasted chicken supreme and fine herbs served with a side of pommes puree. Utterly delicious.

NIKI F.

I think Chef Keller saved the best for last. This Brown Chicken Sauce and Sauce Chasseur is the "cherry" on the proteins of my dinner! Having guests for dinner and serving an elegant tray of meat with these sauces would be a pivotal moment in dining. Forever in debt to Chef Keller's expertise and time to be our personal instructor in Master Class series. Thank you.

Thomas E.

I want to see a Thomas Keller v. Emeril Lagasse cook-off death match! You got this, Chef!

Traci

Pure poetry. The sauces look like satin and I love the garnish of chopped tomatoes and fine herbs.