So last night I decided to try to recreate the Poulet ala Jean Paul that I raved about in Cote d’Azur #5. If you haven’t read that post yet I say “What’s wrong with you?” (not really/just kidding) I’d say scroll back and check it out before you continue. If you like you can click here and read the backstory.
Welcome back to those of you who are joining us from Cote d’Azur #5. I’ve been told in the past that I have a little bit of skill in the kitchen and I often try to recreate things that I have enjoyed other places. I have to admit that I’m not just trying to make them similarly, I’m trying to make them better! Jim would have it no other way, right? Last night after watching my mighty Lions bash around Tim Tebow for 3 hours, I ventured off to Whole Foods to collect the ingredients for my masterpiece: air chilled organic roasting chicken, clementines, shallot, fresh rosemary and thyme, butter and free range chicken stock. Isn’t amazing how the right ingredients and a French earthenware pan from Emil Henri can make even raw chicken look swell?
Two and a half hours later sitting on a plate next to pomme puree, fresh green beans, and candied acorn squash I had a beautiful orange and herb roasted chicken that CJ said was absolutely delicious and I said was not even close to the famed Poulet ala Jean Paul. It was probably the best roasted chicken I’ve ever made mind you, but…
For years I worked in the wine business. People would come in and say “When I was in France (or sub any country you like) I could buy these amazing table wines for a few bucks that we would drink at a picnic and they were the best wines ever. Why can’t I find those here?” My answer:
BECAUSE YOU’RE NOT DRINKING THEM IN FRANCE, OUTSIDE, WITH A PERFECT BAGUETTE, IN A PARK/ON A BEACH/ON THE BANKS OF THE SEINE… MORON!
I’ve finally had to face my own advice up close and personal. Let’s face it, I could have coated the chicken in pixie dust and marinated it in Cristal Champagne and it still wouldn’t have equaled the experience that was Poulet ala Jean Paul but I will tell you one thing.
I’ve decided that sage would be a better flavor combination than rosemary so next time Poulet ala Jim in Chicago will be even better! What can I say? I’m like a mad scientist: the quest must go on even if perfection is a fleeting goal. I’m either hopeless or genius or maybe a little bit of both.