Cuisinart Culinary School - Episode 3 (Roast Chicken, Hunter-Style Braised Chicken, Herb-Crusted Rack of Lamb, Hamburgers, Steak au Poivre)
Episode featuring multiple recipes/techniques: lemon-thyme roast chicken; hunter-style braised chicken (chicken cacciatore-style); herb-crusted rack of lamb; classic burgers; steak au poivre with brandy-cream pan sauce.
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Cuisinart Canada- •1 Whole chickenfor roasting
- •Saltfor seasoning chicken
- •Olive oilfor roast chicken seasoning
- •Black pepperfor seasoning chicken
- •Lemon zestzest for roast chicken
- •1 Lemonhalved; squeezed and placed in cavity; other half added to pan
- •Herb saltfor seasoning cavity and lamb
- •Lemon thymesprigs for roast chicken
- •Chicken pieces8 pieces (legs, thighs, wings, breasts) for braise
- •Butterfor braise base
- •Olive oilfor braise base and burgers
- •Onionfor braise; sautéed
- •Bell peppersliced into rings for braise
- •Fresh thymewhole sprigs for braise; leaves for burgers
- •Fresh oreganoleaves for braise
- •Diced tomatoesfor braise
- •Mushroomsfor braise and burger topping
- •White winefor braise
- •Stockfor braise
- •Tomato saucefor braise
- •2 Rack of lambfrenched
- •Fresh parsleyfor herb crust
- •Fresh rosemaryfor herb crust
- •Fresh mintfor herb crust
- •Extra virgin olive oilfor herb paste
- •Grain mustardgrain mustard with Dijon for lamb crust
- •3 cloves Garlicfor lamb crust
- •Panko breadcrumbsfor lamb crust
- •4 1/2 lb Chuck beefcubed then ground for burgers
- •Shallotschopped; for burgers
- •Dijon mustardbinder/liaison for burgers
- •Cheddar cheeseburger topping
- •Bibb lettucefor burger assembly
- •Onionburger topping
- •Picklesburger topping
- •Baconburger topping
- •Strip loin steaksfor steak au poivre
- •Black peppercornscracked; heavy coating for steak au poivre
- •1 tablespoon Butterfor steak au poivre pan; plus small pad to finish sauce
- •Extra virgin olive oilfor steak au poivre pan
- •Coarse sea saltfor steaks
- •1 oz Brandyto deglaze/flambé
- •Whipping cream35% cream for pan sauce
- 1
Season whole chicken on the outside with salt, olive oil, and black pepper; add lemon zest on top.
15 min
- 2
Halve the lemon; squeeze and place one half into the chicken cavity; season cavity with herb salt and add lemon thyme.
15 min
- 3
Add lemon thyme on top; place chicken in a pan and add remaining lemon half to the pan.
10 min
- 4
Roast at 375°F (convection bake) for about 1 hour.
1h 0m
- 5
Break down a chicken into legs, thighs, wings, and breasts; separate thighs from drumsticks to make 8 pieces.
15 min
- 6
Heat slow cooker/cooker to about 400°F; add butter and a little olive oil.
3 min
- 7
Season chicken pieces with salt and pepper; sear skin-side down without overcrowding; season second side and brown both sides (about 5 minutes).
10 min
- 8
Remove browned chicken; sauté onions and peppers; add fresh thyme (whole) and oregano leaves; sauté a couple minutes to develop flavor.
4 min
- 9
Return chicken on top of vegetables; layer on diced tomatoes, mushrooms, and pepper rings.
4 min
- 10
Add white wine and stock; top with a little tomato sauce; season with salt and pepper; cover and slow-cook 3–4 hours.
4h 0m
- 11
For herb crust: add mint, rosemary, and parsley to a food processor; add extra virgin olive oil, grain mustard, and 3 cloves garlic; process into a thick paste; add panko breadcrumbs and pulse to combine.
5 min
- 12
Spread herb paste over two frenched racks of lamb in an oven-safe pan; season with herb salt and black pepper; roast at 450°F for about 10 minutes, then rest 2–3 minutes (up to ~10 minutes suggested).
15 min
- 13
Grind chuck beef (about 4 1/2 lb) for burgers.
2 min
- 14
Mix ground beef with chopped shallots, fresh thyme leaves, salt, pepper, and Dijon mustard; knead lightly without overworking; drizzle a little olive oil; form patties (baseball-sized, ~5–6 oz) and flatten.
7 min
- 15
Cook burgers and top with cheddar; assemble with bib lettuce, sautéed mushrooms, onions, pickles, and bacon.
5 min
- 16
For steak au poivre: heavily coat steaks with cracked black pepper; heat pan, add about 1 tbsp butter and extra virgin olive oil; season steaks with coarse sea salt; sear first side 2–3 minutes without moving, then pepper second side and turn; sear second side 2–3 minutes.
10 min
- 17
Deglaze with about 1 oz brandy and flambé; add whipping cream (35%) and reduce quickly; finish sauce with a small pad of butter until glossy; spoon sauce over steaks.
5 min
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