Marco Pierre white chicken recipe

[mark111757 Profile]

This popped up on my you tube page earlier and it caught my eye.

https://m.youtube.com/watch?v=_2kIO80tAfU&t=312s

I tried to find it, a hard copy very version, on the knorr.co.UK site. I did not have any luck, if it was there I did not see it. I PM'ed them and had no luck with that.

Am I missing something or over looking it???

Any thoughts from you guys would be helpful.

Thank you.

[Fenlandfoodie Profile]

https://www.lovefood.com/recipes/60549/ ... -and-thyme

[Stokey Sue Profile]

That doesn’t appear to be the recipe in the video, in which he roasts a whole chicken. In fact, the bit I find interesting is the way he carves, really nifty

I wouldn’t be too worried, all the MPW for Knorr recipes are pretty basic and often quite dull with an overwhelming flavour of cheap stock cube

I lost all faith in him when he made bouef bourginon using St Emilio Making a Burgundy dish with a Bordeaux is just silly, not even cost saving. If you can’t afford Burgundy to cook, at least stick with the Pinot noir grape (I use Romanian p.n. Usually)

[Alexandria Profile]

Mark,

The Marco Pierre Video is a truly lovely idea ..

Like the lemon and fresh thyme herb idea ..

Of course, I would employ home made chicken stock verses Knorr however, they just came out with a Bio line of stock cubes & soups .. None the less, I prefer my own stock ..

I am going to try it when I get home .. Still working in Portugal ..

Thank you for posting ..

Have a nice weekend ..

[Gillthepainter Profile Website]

There is a problem with his using Knorr stock cubes imo.
It makes a jolly good organic chicken taste as good as a packet of Walkers chicken crisps. Just stick to the juices of a chicken and you'll have a super light jus.

Out of curiosity, I made his rub Knorr onto your chicken breast vs don't rub Knorr onto your chicken breast.
Whilst it's not ghastly, you're better off with the not-Knorr version = the ones with lemon on. They even look nicer.



I did used to be really precious about stock cubes, boiling up bones, getting veg and meat stock into the freezer at any and all opportunity.
But I use cubes all the time now.

Renee, I wish I could get hold of Johny's "more than stock" nowadays.
It's the best I've used.

[Renee Profile]

I seem to remember that it was More Than Gourmet, which is an American company. I met up with Johnny in Manchester, because he got me a large tub of it. One of the supermarkets stocked the small ones for a while, but stopped selling them.

https://www.morethangourmet.com/poultry ... and-stocks

I use Essential Cuisine stocks. These are really good.

https://www.thekitchenessential.com/

[Gillthepainter Profile Website]

Tubs/ glaces = that's the type.
Thanks Renee. I'll give them a go. I had chicken and veal last time.