Lesson time 25:20 min
Learn how to re-create what Chef Keller describes as his first choice for his “last meal.” Chef Keller explains the benefits of brining and air-drying, and teaches you how to truss and roast a chicken in a single pot with vegetables.
Topics include: Oven Roasting: Chicken
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.
This course much as, Masterclass 1 has been an exceptional learning experience. While I have been cooking most of my life (and that's quite a while) the various techniques of refinement and full on explanations for the various methods and processes are brilliant! Chef Keller is an excellent teacher. Thank you Sir for this marvelous experience!
Chef Keller's Meat Masterclass has been tremendously helpful in expanding my understanding of how to prepare and make meat, stocks and sauces. He is very precise and detail orientated which makes it very easy to follow and try to execute yourself.
I just like Chef Keller so much, every time watching he cooks, I can feel France. Thank you so much Chef!
I love it , So many techniques! And long recipes to make but with available ingredients. Thanks Chef!