Elevate Your Chicken Dinner with THIS Watercress Butter Sauce! (Compound Butter Series Ep. 2)

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Welcome back to the kitchen for Episode 2 of our Compound Butter Series! 🧈 Today, we are tackling an absolute masterpiece inspired by the legendary Swiss Chef, Frédy Girardet—a man known as an absolute magician when it comes to pairing ingredients.
In this episode, we are stepping away from sautéing and learning the traditional French "concentration method" for perfectly poaching a chicken to keep it incredibly moist and flavorful. We’ll also be making a vibrant, raw Watercress Compound Butter, and using it to create a rich, velvety cream sauce that ties the whole dish together.

Grab your apron and let's get cooking!

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📌 In this video, you will learn:
• How to prep and process raw watercress for maximum flavor.
• How to make and roll a compound butter log.
• The "Concentration Method" for poaching meats in a hot stock.
• How to build a rich, glossy sauce using stock reduction, cream, and compound butter.
• Plating and pairing with boiled winter vegetables.

⏱️ Video Chapters:
0:00 - Intro: Chef Frédy Girardet's Recipe
1:00 - Prepping the Fresh Watercress
1:36 - Making the Watercress Compound Butter
3:24 - How to Roll a Butter Log Perfectly
4:20 - The Poached Chicken Recipe Explained
5:24 - Poaching the Chicken (The "Concentration Method")
7:36 - Removing and Resting the Chicken & Veggies
8:50 - Making the Watercress Cream Sauce
11:17 - Carving & Plating the Chicken
12:08 - Taste Test & Flavor Review
14:12 - Wrap Up & Teaser: Don't throw away that broth!

📺 Watch Next:
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