The Le Pichet roast chicken

[Huevos del Toro]

But I know you don't have a smoker so I provide something a little more useful.

You might consider the Cameron Stovetop Smoker. I've used one for several years and it does an amazing job...and fast too!

edited the URL

[malarkey]

The Le Pichet roast chicken is being demo'd at Seattle Cooks. Tickets are available at Larry's and I assume there is an online schedule at www.Seattlecooks.com

I went to this today. It was great, I got there when they opened, and had a front row seat ;-) to watch it all. he hacks off the wing tips and cuts out the wishbone. it gets cooked in a small sauté pan just big enough to hold the chicken. doesn't brine, uses regular butter, uses Brittany sea salt. he trusses the bird so tight its like a little ball. what amazes me is that the butter doesn't burn, even though the chicken roasts at 500° for an hour. I gotta try it now... he says its really important that its served immediately after coming out of the oven, otherwise all the juices run out and it will become dry.

The recipe for the gratin on the web site has a typo, where it calls for 1/2 cup flour & 1/2 stick of butter, these should both be 1/4 respectively.

[Blue Heron]

Thanks malarkey! Did you get to sample when they finished?

Who else did you see cooking? I checked out their website and there are a lot of good recipes... thanks!

Did any other egulleteers attend?

[malarkey]

Thanks malarkey!  Did you get to sample when they finished?

Who else did you see cooking?  I checked out their website and there are a lot of good recipes... thanks!

Did any other egulleteers attend?

;-) yes, we sampled, but I don't think we were supposed to, because Jim D. said "just don't let anyone see you do it" ;-) probably health dept rules. I didn't see any other demos, as I had lots to do that day and didn't stay real long. I was there with some other foodie friends, one of whom lurks on this board ;-) I didn't see any other egulleteers...

it was great fun, can't wait to try making the chicken myself.

[Schielke]

When I was drowning in my chocolate soup at Le Pichet the other day, I had the presence of mind to inquire about the current Roast Chicken preperation.

The waitress told me that it was being served with a flageolet at the moment.

FYI

Ben

[MsRamsey]

At the dim sum brunch yesterday, some of us talked about the possibility of getting a group together for dinner at Le Pichet. Since it's such a small place, I said I would call and ask how large a group they can accommodate. The answer is 8.

Edited January 20, 2003 by MsRamsey (log)

[thelastsupper]

I'd certainly be interested if it takes place on a Wed. or Thurs. night.

[col klink]

This doesn't have anything to do with the upcoming dinner, but last night I roasted two Cornish game hens and had really good crispy skin. For some reason since these birds are smaller than standard hens, I didn't feel right roasting at 500 and instead I roasted at 450. Next time I'll roast at 500. They were pretty tasty and I didn't even brine them!

[Schielke]

I didn't even brine them!

Heathen!!!!!!!

[col klink]

Let alone smoke them!!!!!

Both Batgrrrl and I were still a little hungover from the Super Bowl and were hardly ready to even put forth a 1/4 assed effort.

[MsRamsey]

Let alone smoke them!!!!!       

Both Batgrrrl and I were still a little hungover from the Super Bowl and were hardly ready to even put forth a 1/4 assed effort.   

I did wonder what was in that flask she kept nipping from during the early music concert!

[chezcherie]

I went to this today. It was great, I got there when they opened, and had a front row seat ;-) to watch it all. he hacks off the wing tips and cuts out the wishbone. it gets cooked in a small sauté pan just big enough to hold the chicken. doesn't brine, uses regular butter, uses Brittany sea salt. he trusses the bird so tight its like a little ball. what amazes me is that the butter doesn't burn, even though the chicken roasts at 500° for an hour. I gotta try it now... he says its really important that its served immediately after coming out of the oven, otherwise all the juices run out and it will become dry.

The recipe for the gratin on the web site has a typo, where it calls for 1/2 cup flour & 1/2 stick of butter, these should both be 1/4 respectively.

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i feel stupid--please help. this sounds too good to pass up, but i'm confused. is this "the recipe" referred to in a more recent post, or is there a more detailed one i missed? also, which website does the above refer to? tried googling for le pichet's website, but didn't come up with the correct one. many thanks--it is finally cool enough to roast something!

[ScorchedPalate]

i feel stupid--please help. this sounds too good to pass up, but i'm confused. is this "the recipe" referred to in a more recent post, or is there a more detailed one i missed? also, which website does the above refer to? tried googling for le pichet's website, but didn't come up with the correct one. many thanks--it is finally cool enough to roast something!

←

Just call me the Googlemeister.

Le Pichet's Poulet Roti from the 2002 "Seattle Cooks" recipe archive.

(Note that Malarkey said there were modifications needed to the gratin recipe as posted; scroll up for info.)

~Anita

[chezcherie]

Just call me the Googlemeister. 

Le Pichet's Poulet Roti from the 2002 "Seattle Cooks" recipe archive.

(Note that Malarkey said there were modifications needed to the gratin recipe as posted; scroll up for info.)

~Anita

←

okay, you're the googlemeister. i never would have found it, as i was unfamiliar with the chef's name!

merci beaucoup!

Edited September 17, 2004 by chezcherie (log)

[Really Nice!]

i feel stupid--please help. this sounds too good to pass up, but i'm confused. is this "the recipe" referred to in a more recent post, or is there a more detailed one i missed? also, which website does the above refer to? tried googling for le pichet's website, but didn't come up with the correct one. many thanks--it is finally cool enough to roast something!

←

Yup!