Dust off your beret because this week is all about French classics. We will be preparing Chicken Demi-Deuil or Poulet en Demi Deuil which translates to Chicken in Half Mourning. Named for the veil-like appearance of truffles through roast chicken skin.
AUGUST 23rd | 2:00 PM PST & 5:00 PM PST
LET'S DO THIS
WHAT'S IN THE KIT
We will be roasting a Mary’s Free Range Chicken with amazing root vegetables from Green Gulch Farms and just for good measure creating a spin on one of the five french mother sauces, a truffle velouté. Then we’ll bring things back home to the US with Sarah’s classic Dirty Martini mixer.
KEEPING IT LOCAL
This week we will feature local ingredients from:
- Mary’s Free Range Chicken
- Green Gulch Farms
- Clover Dairy
TECHNIQUES YOU'LL LEARN
This week we'll teach you:
- How to truss a chicken
- Roasting basics
- How to carve a chicken
- The classic velouté sauce (with a truffle twist)
MIX IT UP
This week we will feature Sarah's Dirty Martini Mixer.