Uploaded December 2024 | Updated September 2026, 2 weeks ago
Poulet farci is French for “stuffed chicken,” a classic dish. For our version, we use a chicken crown—the breast kept on the bone with the legs cut away—and we turn the leg meat into a mushroom-and-herb-flecked farce, which we stuff between the breast meat and the skin.
It’s both a super-refined way to serve a whole roast chicken and super smart. The problem with roasting a whole chicken is getting the leg meat cooked through without overcooking the breast, while simultaneously producing crisped, bronzed skin. Enveloping the breast in an insulating layer of farce keeps it from overcooking, and separating the skin from the breast with that layer of insulating farce helps it to brown and crisp. And ... it looks and tastes amazing!
In this video, chef Nick Gavin shows you how to transform a humble supermarket chicken and transform it into a dish you’d be happy to be served at a Michelin-starred restaurant. Nick gives a master class on how to butcher the chicken while preserving the integrity of the skin, and demonstrates some sound ground meat technique for creating a smooth, truffle-and-duxelles-speckled farce, along with tips for how to stitch the chicken skin, pipe in the farce, and inject the breasts with brine for a ridiculously, ridiculously good-looking and delicious roast chicken.
Pair it with a rich chicken demi-glace and a crispy potato pavé, and you’ve got a dinner-party stunner. For more recipes, guides and tips, and classes, visit chefsteps.com.
Recipes:
Poulet Farci: chefsteps.com/activities/poulet-farci
Chicken Demi-Glace: chefsteps.com/activities/chicken-demi-glace
Potato Pavé: chefsteps.com/activities/potato-pave
Equipment:
Buy a Breville Sous Chef® 16: Https://breville.oie8.net/0ZebEN
Buy a Breville Joule® Oven Air Fryer Pro: breville.oie8.net/21W1WG
Buy a probe thermometer: thermoworks.com/thermaq2?tw=CHEFSTEPS
Buy a brine injector: amazon.com/gp/product/B004PJDQCQ?tag=chefsteps02-20
[Time Codes]
0:00 – How to make poulet farce
0:38 – Prepare the chicken crown and brine
7:53 – Make the farce
9:50 – Process the farce
11:53 – Stuff the farce into the crown
13:57 – Roast stage 1: Low and slow
15:25 – Roast stage 2: Rest and hot finish
16:33 – Carve and serve the poulet farce
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
Poulet farci is French for “stuffed chicken,” a classic dish. For our version, we use a chicken crown—the breast kept on the bone with the legs cut away—and we turn the leg meat into a mushroom-and-herb-flecked farce, which we stuff between the breast meat and the skin.
It’s both a super-refined way to serve a whole roast chicken and super smart. The problem with roasting a whole chicken is getting the leg meat cooked through without overcooking the breast, while simultaneously producing crisped, bronzed skin. Enveloping the breast in an insulating layer of farce keeps it from overcooking, and separating the skin from the breast with that layer of insulating farce helps it to brown and crisp. And ... it looks and tastes amazing!
In this video, chef Nick Gavin shows you how to transform a humble supermarket chicken and transform it into a dish you’d be happy to be served at a Michelin-starred restaurant. Nick gives a master class on how to butcher the chicken while preserving the integrity of the skin, and demonstrates some sound ground meat technique for creating a smooth, truffle-and-duxelles-speckled farce, along with tips for how to stitch the chicken skin, pipe in the farce, and inject the breasts with brine for a ridiculously, ridiculously good-looking and delicious roast chicken.
Pair it with a rich chicken demi-glace and a crispy potato pavé, and you’ve got a dinner-party stunner. For more recipes, guides and tips, and classes, visit chefsteps.com.
Recipes:
Poulet Farci: chefsteps.com/activities/poulet-farci
Chicken Demi-Glace: chefsteps.com/activities/chicken-demi-glace
Potato Pavé: chefsteps.com/activities/potato-pave
Equipment:
Buy a Breville Sous Chef® 16: Https://breville.oie8.net/0ZebEN
Buy a Breville Joule® Oven Air Fryer Pro: breville.oie8.net/21W1WG
Buy a probe thermometer: thermoworks.com/thermaq2?tw=CHEFSTEPS
Buy a brine injector: amazon.com/gp/product/B004PJDQCQ?tag=chefsteps02-20
[Time Codes]
0:00 – How to make poulet farce
0:38 – Prepare the chicken crown and brine
7:53 – Make the farce
9:50 – Process the farce
11:53 – Stuff the farce into the crown
13:57 – Roast stage 1: Low and slow
15:25 – Roast stage 2: Rest and hot finish
16:33 – Carve and serve the poulet farce
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
