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.
very good learning, from basics to things more complex, i recommend 100% all this course
This class totally rocks!!! Wow. Absolutely great. Thank you.
more than a chef this man is a wizard worth a watch
Made hard things (sauces / stocks) accessible and me the craft in order to be a better every day cook.