How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece
Brian Lagerstrom walks through an ambitious, restaurant-caliber deboned pan-roasted chicken from start to finish — including slow-cooked roasted chicken stock reduced into a rich French-style glace, a 4-hour herb brine, and a high-heat sear-to-oven technique. The video also covers how to debone a half chicken, why wet brining beats dry brining for boneless cuts, and how to finish with herb butter basting for perfectly crispy skin.
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🧾 Ingredients
- 1chicken backs (5-6 lbs / 2.5-3 kg)
- 2chicken feet (1 lb / 0.5 kg)
- 3onion
- 4carrots (3-4)
- 5celery stalks (3-4)
- 6leek
- 7olive oil
- 8water
- 9tomato paste (25g / 1 Tbsp)
- 10unsalted butter (50-70g / 4-5 Tbsp, for glace)
- 11salt
- 12gelatin packets (optional, 3-4 packets)
- 13water (1 qt/L, for brine)
- 14salt (150g / 1/2 cup, for brine)
- 15granulated sugar (50g / 1/4 cup)
- 16bay leaves (2)
- 17garlic (1 head, halved)
- 18fresh rosemary
- 19fresh sage
- 20fresh thyme
- 21ice (1000g / 2 qt)
- 22whole roasting chicken (~3 lbs / 1.5 kg)
- 23vegetable oil (3 Tbsp)
- 24unsalted butter (50-70g / 4-5 Tbsp, for basting)
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