Michelin Star Chef Simon Radley; Chicken carving and recipe

Рет қаралды 105,535

12 жыл бұрын

Simon Radley, executive chef at The Chester Grosvenor, September's Featured Chef. Simon cooks
Ruthin free range chicken blanquette, leg meat compression, truffle and titbits. See more great chef interviews here www.thestaffcanteen.com/featur...
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcanteen.com/featur...

Пікірлер: 52

@ianharrison26 11 жыл бұрын

simon is a true joy to work for. i worked with simon when his chicken dish was coq au vin and that dish was truely amazing....i still look forward to the day that i have a menu of my own to adapt that dish to my own guests. love the coq comb

@BadYossa 4 жыл бұрын

An interesting view of some serious techniques that maximise the simplest of ingredients. That Charvet setup had me drooling. I work in venues where you're lucky if you have a rational, let alone a pro sous vide and induction setup. Inspirational stuff. Cheers for that

@jonnysiddle4064 3 жыл бұрын

The best chicken dish I have ever seen.

@user-tp6sb6lq5f Жыл бұрын

This is pretty sophisticated

@deano2000nz 8 жыл бұрын

Stunning

@tommartin7780 3 жыл бұрын

“Nothing, no fuss” (begins to fuss)

@davidtait2758 8 жыл бұрын

how did he cook the chicken head combie thing? i missed that part and whats the texture of it like?

@soumiaakram8244 9 жыл бұрын

That's what we called the gastronomy, thanks chef.

@Thestaffcanteen 11 жыл бұрын

Thanks yes Chicken is a great product, sadly the supermarkets quest for the cheapest of everything means most chicken is air flown and more often water injected, but well bred and fed chicken is a great product and Simon shows it off

@logicdesi8405 10 жыл бұрын

good chef

@prasadgorule8442 10 жыл бұрын

lovely

@rodotubu 10 жыл бұрын

Good intro...well done!

@rogersbros 9 жыл бұрын

good presentation. i would eat that. charvet kitchens are good to work with. not used induction yet though.

@anthonyclode7599 9 жыл бұрын

Organized presentation to the point good instruction

@SethHesio 11 жыл бұрын

I have nothing but respect for chefs of this level... 16 hour days. It takes time and absolute dedication to produce food like that. Awesome. And ALWAYS buy free range. It's essential. Good for the bird, good for you... the taste is amazing. Btw.. if anyone is interested, the best way to roast a whole chicken is season liberally and place it in a screaming hot oven for 1 hour (1 hour 10 if it's slightly larger) then let it rest under foil for an hour. Best. thing. ever.

@FordyHunt 8 жыл бұрын

Absolute chicken masterclass. Dreamy.

@FordyHunt 8 жыл бұрын

+KingOfHammer I would need to eat this three or four times to fully appreciate it.

@Thestaffcanteen 8 жыл бұрын

Hammer time!

@redstriker 11 жыл бұрын

sous vide isnt always the easiest "no brainer" way to cook. yes to some of you, it looks like anyone can do it and why do we pay 50$ for a plate. theres more technique in a prep before the cooking then there is in a whole meal we cook ourselves. the sous vide step is really ultimately there to maintain consistency . (this is all in my opinion)

@MrMyz123 11 жыл бұрын

its nice ,

@exchef7555 5 жыл бұрын

holy shit !!! Best chicken dish ever!!!!

@roloruedcalonne9718 11 жыл бұрын

What part is the blanquette?

@MakeSushi1 9 жыл бұрын

sous vide chicken time !

@jackbiddlybee4893 3 жыл бұрын

He means he hasn't changed the menu since 1988 😂

@ewehinger 6 жыл бұрын

This dish looks amazing. Ive wondered why most these chefs use non stick pans. Obviously they are non stick but don't they wear a lot quicker? I know money isn't an issue but js.

@XaiyadethSenenoi 9 жыл бұрын

how did he make the crispy twill? did he cook it or did it just set that way?

@MISTAHSTAR1 7 жыл бұрын

Xaiyadeth Senenoi you season and then onto a baking parchment with another on top. In between two heavy metals with weight on it. CHICKEN TUILLE DONE

@jimmyfong2202 7 жыл бұрын

Xaiyadeth Senenoi he baked it...

@JM-ll2vv 29 күн бұрын

Looks lovely, and no tweezers in sight!

@Thestaffcanteen 26 күн бұрын

Not all chefs use tweezers 😉

@SethHesio 11 жыл бұрын

It's an opinion I completely agree with.

@AstroPhobo 11 жыл бұрын

Good dish. The boring chicken appears as amazing dish. Compliments for chef

@halimwerghemmi6890 4 жыл бұрын

You keep the chicken liver nice and pink 😮

@ahpadt 12 жыл бұрын

Nice looking dish, but calling that a blanquette is a very bold play on words.

@MrPlanx 4 жыл бұрын

LOL at 6:55 - it is TID bits, not "tit bits"

@barrycashin5366 4 жыл бұрын

By the time he’s effed around with all that faff, the bloody foods gone cold!!

@Testinator1234 10 жыл бұрын

Is there not a risk of salmonella with raw eggs or egg yolk?

@pagingjimmypage 10 жыл бұрын

It's not raw, it was cooked sous vide and then separated from the whites

@peldorvarga9975 10 жыл бұрын

Nice dish..but maibe next video you speak not so fast ...i am not english

@hayfield43 10 жыл бұрын

it was all going well until he shoved that Devil's toenail on at the end....minging!

@Thestaffcanteen 10 жыл бұрын

Philip Hayfield not a fan of the Cocks Comb then?

@hayfield43 10 жыл бұрын

no....but I'm a big fan of your channel. Keep them coming Mr. Canteen!

@grantgrant8554 2 жыл бұрын

that’s a lot of meat on one plate

@barrycashin5366 4 жыл бұрын

Okay, okay, too much use of the phrase okay, ok?

@Thestaffcanteen 11 жыл бұрын

really shame

@SilasMoleCatcher 5 жыл бұрын

I'd pass on the egg yolk. Doesn't belong.

@ewehinger 5 жыл бұрын

think allemande sauce, based off the veloute sauce which is a mother sauce made with chicken stock.

@Masterchief23 6 ай бұрын

Wtf??? 1 slice of truffle????

@Thestaffcanteen 6 ай бұрын

It’s £1,000 per kilo atm

@iwanttoholdyourbigkn 11 жыл бұрын

Yeah, I'm not too impressed with this dish. All this sous vide crap and they think they can cook.