Mother's Day on StarChefs
Mother's Day on StarChefs
Recipes Inspired by the Mothers of Celebrity Chefs and Cookbook Authors

Roasted Chicken Grandmaman
By Chef Philippe Feret (more info)

Chef Philippe Feret talks about Mother's Day and his Mother:

"Mother's Day in France is actually the last Sunday of the month of May, so I usually have about two weeks to think about how fortunate I have been to have both my mother and my grandmother in my life.

Their support and inspiration for me and for my cuisine provides the core of what I do in my kitchen today. There was a period of time when we had to live with my grandmother and she took care of me while my mother worked long hours in our baker/pastry shop in Normandy. The following recipes are typical of the ones that my mother and grandmother used to prepare for us, so for a special Mother's Day menu I suggest our family favorites."

Serves 6 - 8 people

Method and Ingredients:

1). Marinate 3 chickens, 3 pounds each, soaked overnight in refrigerator in the following:

  • 2 lemons, quartered
  • 1 cup white wine
  • 2 tablespoons salt
  • one half Tbsp ground white pepper
  • 1 Tbsp paprika
  • 4 bay leaves
  • add water to cover

2). Prepare stuffing using the following ingredients:

  • Chicken livers and gizzards, not the heart, diced small
  • 1 medium onion
  • 1 McIntosh apple, peeled and diced
  • 8 pieces day old bread, cubed
  • 1 Tbsp fresh thyme, or 1 Tbsp dried
  • 2 Tbsp parsley, chopped or 1 Tbsp dried
  • Salt and freshly ground pepper to taste

3). Saute onions in pan. Add gizzards and livers. Add herbs, apple, cubed bread and salt and white pepper to taste. Set aside.

4). Drain chicken, discard liquid. Pat it dry. Season chicken cavities with a pinch of salt. Do not oversalt becaue they were already soaking in salted water. Stuff chicken with stuffing. Truss the chickens.

5). Warm a roasting pan in 450 degree oven for 15 minutes. Roast for one hour turning chickens every 15 minutes, one quarter turn each time. Finish chicken with breast side up. During the first one-half hour of cooking, the oven remains at 450 degrees F, and for the second one-half hour turn it down to 400 degrees Farenheit.

Serve with mashed potatoes and/or mixed root vegetables.

StarChef Philippe Feret, his wife Cecilia, and his cousin Jean-Claude Chassier, are owners of BRASSERIE JULIEN, a hot new addition to the scene on the Upper East Side. While this restaurant is named after the Feret's17-month old son. (1422 Third Ave, (80th & 81st, NY, NY,(212) 744-6327), they have also recently opened another brasserie named ACACIA, after the flowering tree (217 East 59th St., NY, NY (212) 751-5557). Both restaurants serve a variety of traditional brasserie dishes including the Chicken and Salad dishes included here.

[Next recipe by Philippe Feret]

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