FCA content editor 12/10/23 FCA content editor 12/10/23

CHICKEN VELOUTE SAUCE

The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.

FCA content editor 28/9/23 FCA content editor 28/9/23

EASY DEMI GLACE

The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.

FCA content editor 22/9/23 FCA content editor 22/9/23

PERFECT PAN SAUCE

Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.

FCA content editor 9/2/23 FCA content editor 9/2/23

CHICKEN FRICASSEE

A one-pot wonder that provides a satisfying taste of traditional French cuisine.

FCA content editor 17/12/22 FCA content editor 17/12/22

ESCOFFIER GOURMET CHICKEN

The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.