Mastering French Culinary Arts: Day 8 of Culinary School – Roasted Chicken, Jus, and Classic Desserts

Another demanding yet incredibly rewarding day has passed in culinary school, brimming with new techniques and a wealth of information. While I’ll reserve the details of today’s adventures for a future post, I’m still eager to share the exciting developments from Wednesday, our remarkable Day Eight.

This day marked a significant milestone: our first official foray into cooking protein. Up until this point, our hands-on experience with chicken had primarily involved trimming hundreds of pounds of poultry and breaking down whole birds into their constituent parts. But never, not once, had we actually cooked any until now. While my personal diet at home doesn’t heavily feature meat, the prospect of delving into the intricacies of butchery and meat cookery has been one of the most anticipated aspects of my culinary journey. There’s so much to learn, and the practical application of these skills is truly invaluable.

Looking back, Wednesday also presented what has, to date, been my absolute favorite meal prepared in the program. The flavors were simply exquisite!

The Star of the Show: Le Poulet Rôti au Jus (Roasted Chicken with Jus)

The centerpiece of the day’s menu was the classic French dish, LE POULET RÔTI AU JUS. However, our approach to roasting this chicken was far from traditional. It involved a multi-step technique that, while more complex, yielded results that were undeniably worth every effort. The outcome was an incredibly juicy, deeply flavorful chicken – a true testament to the power of proper technique. Believe me when I say, it tasted even better than it looked!

To achieve this magnificent dish, we meticulously followed several crucial steps:

1. Preparing the Chicken: Wings, Trussing, and Seasoning

   First, we carefully removed the wings from the whole chicken. These weren’t discarded; rather, they were diligently saved to contribute their rich flavor to the accompanying jus sauce. The wings, particularly the bones and cartilage, are excellent sources of collagen and gelatin, which are essential for building a deeply flavored and unctuous sauce.

   Next, we proceeded to truss the chicken. This essential technique involves using kitchen twine to tightly bind the legs and wings close to the body of the bird. The primary purpose of trussing is multifaceted: it helps protect the delicate breast meat from drying out during cooking by ensuring it cooks more evenly with the thighs and legs. Furthermore, trussing results in a more compact, aesthetically pleasing shape, which aids in presentation, makes carving significantly easier, and promotes consistent cooking throughout the entire bird.

   Once trussed, the bird was generously seasoned with salt and freshly ground black pepper. We then took the additional step of stuffing the cavity with a classic mirepoix – aromatic vegetables consisting of precisely chopped carrots, onions, and celery. This stuffing infuses the chicken with subtle, savory flavors from the inside out as it roasts.

2. The Searing Process: Locking in Flavor and Moisture

   After the initial preparation, we moved on to the most intriguing and vital part of the process: searing the entire bird. With the mirepoix still nestled inside, we placed the chicken into a smoking hot skillet containing clarified butter. Clarified butter, with its higher smoke point, is ideal for achieving a beautiful, golden-brown crust without burning.

   We used sturdy kitchen forks to skillfully maneuver and hold the chicken, concentrating the searing specifically on the legs and thighs. This targeted searing serves several critical functions. Firstly, it helps to render out some of the excess chicken fat, which, in large quantities, can be undesirable. Secondly, the high heat creates a rich, caramelized crust through the Maillard reaction, adding a layer of complex flavor and inviting color. Most importantly, searing helps ensure that all parts of the bird, especially the often-tougher legs and thighs, cook equally and remain moist when the roasting is complete. It essentially kick-starts the cooking process for the densest parts of the chicken.

3. Roasting and Basting for Perfection

   Following the searing, we added more mirepoix to the skillet, enriching the pan drippings, and then transferred the entire skillet directly into a preheated oven, set to approximately 375 degrees Fahrenheit (around 190 degrees Celsius). The chicken roasted until it reached the desired doneness. The classic test for a cooked chicken is when the juices run clear when pierced with a fork. However, in our culinary school setting, we meticulously removed the chicken while it was still slightly pink at the bone. This strategic undercooking allowed us to carve the chicken and then gently reheat it for service, ensuring that the meat remained incredibly tender and moist, preventing any risk of overcooking and drying out.

   Throughout the roasting process, we diligently basted the chicken every 15-20 minutes with the flavorful pan juices. Basting is crucial; it helps to keep the skin crispy, adds flavor, and continuously moistens the surface of the bird, preventing it from drying out in the oven’s heat. The evaporating liquid also contributes to the aromatic environment inside the oven.

Crafting the Jus: A Symphony of Flavor

Once the beautifully roasted bird was removed from the oven, a series of precise steps were taken to create the exquisite jus and prepare the chicken for serving:

• All the delectable mirepoix remaining in the skillet was carefully reserved, and any excess fat from the rich pan juices was meticulously drained off. This ensures a clean, intense flavor profile for the jus.

• The legs, which were actually set aside for the following day’s menu (demonstrating impressive foresight and resourcefulness in the kitchen), were removed. We then skillfully carved off the entire chicken breasts, keeping them whole. This process is akin to breaking down a raw chicken, but with the added challenge of working with a piping hot, yet more pliable, cooked bird.

• The mirepoix that had been used to stuff the chicken, now intensely flavored from the roasting, was added to the reserved mirepoix in the skillet, further concentrating the aromatic foundation for our jus.

• A technique known as PINCER was then employed. This involved literally hacking the chicken spine and back into smaller pieces, along with the wings that we had removed earlier. These bone pieces were then added to a hot sautoir (a straight-sided shallow pan) and allowed to caramelize deeply. Bones are an incredible source of flavor, containing gelatin and marrow, and are always utilized in French cookery to build depth and richness in sauces and stocks.

• To enhance the flavor profile, the mirepoix was seasoned with aromatic herbs: fresh thyme, garlic, and a bay leaf. These aromatics were allowed to gently cook, releasing their essential oils and infusing the base with their complex notes.

• Finally, we deglazed the caramelized chicken bones with chicken stock, scraping up all the flavorful browned bits from the bottom of the pan. The seasoned mirepoix was then added to this rich concoction. This entire mixture was allowed to simmer gently for a considerable period, allowing all the flavors to meld and deepen. Eventually, this liquid was passed through a chinois – an extremely fine mesh conical strainer – to remove all bones, vegetable bits, and impurities, resulting in a pristine, dark, and intensely flavorful jus. The jus was then finished with a small pat of cold butter, a technique known as monte au beurre (literally “mound with butter”), which enriches the sauce, adds a silky sheen, and emulsifies it beautifully. So exquisitely French, oui?

Perfect Pairing: Rice Pilaf

As a delightful accompaniment to our meticulously prepared chicken, we also crafted a batch of rice pilaf, which turned out to be utterly delicious. I’ll soon share insights into our unique technique for preparing this pilaf, which involves a non-traditional approach to cooking without conventional lids and finishing the process in the oven. Sounds intriguing, doesn’t it?

A Delightful Appetizer: La Soupe d’Aubergine Rôtie (Roasted Eggplant Soup)

In addition to our exquisite roasted chicken, we also prepared LA SOUPE D’AUBERGINE RÔTIE, or Roasted Eggplant Soup. This dish was another absolute triumph in my book! Honestly, provide me with a comforting, flavorful soup alongside a perfectly roasted chicken, and I consider myself incredibly content any day of the week.

I am so enamored with this soup that I fully intend to recreate it in the very near future, perhaps even this coming weekend! I might even share a detailed recipe post for all of you to enjoy. The recipe itself was remarkably straightforward, making it an accessible and rewarding culinary project.

The preparation involved taking a full eggplant, halving it lengthwise, and generously rubbing the cut surfaces with high-quality olive oil and freshly toasted and ground cumin seeds. The cumin adds a wonderfully earthy, warm aroma that perfectly complements the eggplant. We roasted the eggplant halves until they were incredibly soft and tender, then carefully scooped out the cooked interior flesh, reserving it for the soup. Meanwhile, in a separate pot, we sautéed a mirepoix of celery and onion until softened. Chicken stock was then added, followed by canned diced tomatoes, the reserved roasted eggplant ‘innards’, and a medley of additional seasonings, including a touch of cayenne pepper for a gentle warmth and fresh cilantro for brightness. Once everything had simmered together, allowing the flavors to meld beautifully, the entire mixture was transferred to a blender and puréed until smooth and creamy.

I don’t believe this particular soup is a standard inclusion in Phase I of the curriculum, so I feel incredibly fortunate that we had the opportunity to learn and prepare it. It was a delightful surprise!

Sweet Endings: Crème Caramel and Les Petits Fours Sec

As if a magnificent roasted chicken and a comforting eggplant soup weren’t enough to satisfy our appetites and expand our culinary knowledge, we also delved into the world of classic French desserts. Our creations included the timeless crème caramel, a velvety smooth custard, and LES PETITS FOURS SEC. The term ‘petits fours’ literally translates to ‘little fires,’ referring to small, oven-baked confections. In this instance, we created crisp, dry cookies that were piped into the elegant shape of Langue de Chat, which charmingly means “cat’s tongue.”

The Art of Crème Caramel

Crème Caramel is truly one of my favorite desserts – both exquisitely delicious and surprisingly simple to prepare. The process begins with crafting a delicate custard, often infused with fragrant orange and lemon zest, along with the warm, comforting notes of a vanilla bean. The true magic, however, lies in the accompanying caramel sauce. This sauce, known for its distinctively bitter yet utterly delicious character, is made by cooking a mixture of water, sugar, and corn syrup until it reaches a deep, dark amber hue. A small amount of this molten caramel is then poured into the bottom of individual ramekins. The prepared custard mixture is then gently poured over the caramel, and the ramekins are baked in a water bath at a very low oven temperature, typically between 275-300 degrees Fahrenheit (135-150 degrees Celsius). Maintaining this low, gentle heat is crucial, as it ensures the egg proteins in the custard set slowly and evenly, resulting in an incredibly tender and smooth texture without curdling. Once cooled, the ramekins are inverted onto a serving plate, allowing the luscious, bitter caramel to cascade beautifully over the silky custard, creating a stunning visual and sensory experience.

The secret to Crème Caramel’s balanced sweetness lies in the caramel itself. By cooking the sugar to a very dark stage, most of its pure sweetness is cooked out, revealing a complex, slightly bitter quality. This bitterness perfectly contrasts and balances the inherent sweetness of the sugary custard, creating a dessert that is both sophisticated and deeply satisfying. Yum!

Petits Fours Sec: Langue de Chat

And if our own culinary endeavors hadn’t already provided enough to tempt our palates at lunch, the talented pastry students also generously shared some of their beautiful treats with us. (My mind is currently drawing a blank on their exact name – a clear sign I’m in dire need of some sleep!).

All in all, it was an incredibly successful and delicious lunch service that I was genuinely happy to participate in, learn from, and most importantly, EAT! My cooking partner, Turner, and I were among the first to have our plates prepared on time, for the most part, which provided a satisfying and organized conclusion to our practical session for the day.

Food Costing: The Business of Culinary Arts

The afternoon lecture transitioned from hands-on cooking to the critical business aspect of the culinary world: food costing. I found this topic to be profoundly interesting and, without a doubt, incredibly useful for anyone pursuing a career in the food industry. Much of it involves relatively simple mathematics, but the core objective is to accurately determine the true cost of a dish – essentially, the precise monetary value of all the ingredients that go into it. Understanding this allows chefs and restaurateurs to strategically set menu prices and ultimately ensure profitability.

A general rule of thumb in the restaurant industry is to strive to keep true food costs below 30% of the selling price. This percentage allows for other crucial operating expenses like labor, rent, and marketing, while still leaving room for a healthy profit margin. This subject is vast and complex, touching upon everything from supplier negotiations to inventory management, and I anticipate delving into it much more deeply as my culinary education progresses.

Anticipating Tomorrow: Bringing Culinary School Home

Tomorrow evening, I fully intend to put my newfound skills to the test by making the roasted chicken at home for Connor. This isn’t just for practice; it’s a testament to just how exceptional and memorable this particular method of preparing roasted chicken truly is. I’m genuinely hoping it turns out just as well, if not even better, than our culinary school rendition! Now, my immediate task is to acquire some proper kitchen twine…

Be sure to check back soon for a comprehensive summary of Day 9, which will also mark the exciting conclusion of Week 3 in culinary school!