Philip Echebest shares his tips for making 3 recipes with a whole chicken!

The chef eats a symbolic dish for Sunday! This week, Philip Eichebest is back with a roast chicken recipe revisit. It will only cook the topmost poultry. Check out her tips and tricks to make this piece super soft!

Like every wednesday, Philip Echebest She shares her recipes with us on her YouTube channel. Basque Chicken, Shepherd’s Pie, Crumble, Pizza, every week the chef presents us with a variety of recipes and above all reveals Tips And the tricks from the kitchen. Back this time with the famous grilled chicken Sunday to go back to his own way. opportunity to learn Make poultry supreme and make it flexible.

Makes you want, right? To your gadgets, let’s go!

Philip Echebesti’s Grilled Chicken Recipe

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Recipe ingredients

For two people:

  • 1 whole chicken
  • 5 sprigs of fresh tarragon
  • 1/2 lemon
  • 180 gm soft butter
  • salt
  • pepper
  • 1 tablespoon rapeseed oil


Start by stripping the tarragon (you can also have parsley, basil, or even mint, do whatever you like) and chop it coarsely.
Soften the butter with a spoon.

🧑‍🍳 Chef’s Tip: The butter should have a creamy consistency and not too soft, otherwise it will be difficult to get between the skin and the chicken meat.

Add the juice of half a lemon and tarragon to the butter and mix everything together.
Prepare your poultry. First remove the thighs, then cut the wings. Then raise the torso along the ribs.
You now have the piece to cook with, the best.
Put the butter in a piping bag and loosen the skin from the chicken meat with your finger.

đź”´ Warning: Do not pierce the chicken skin during this step.

Once this step is done, you can garnish the chicken with tarragon and lemon butter.
We take a frying pan and put it over a high enough heat to burn the skin.

đź”´ Be careful: the skin won’t be as crispy as oven-roasted chicken. The goal here is to keep the soft side of the top layer thanks to preparing the butter.

Season the chicken piece with salt and pepper.
Sear the chicken in a skillet on the sides before placing it in the oven.
Bake your supreme at 180-190°C for 15 minutes.

🧑‍🍳 Chef’s Tip: Remember to grease the meat to feed it every 4 minutes.

Once you get out of the oven, water the meat again and let it rest.
Finish by cutting your upper.

Here it is, ready to taste! You can accompany the chicken with french fries or roast potatoes.

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See you next week for more recipes! ​​​​​​

Philippe Etchebest – Cook Well With My Mentor

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