The chicken and rice supreme is a classic French recipe that celebrates the taste of chicken. Plenty of homemade chicken stock is used to poach the chicken then cook a pilaf rice and finally make the famous supreme sauce.However the big challenge here is to get your chicken stock concentrated enough so that the taste really shine throughout the sauce it si based on.In this video you will see that I actually went with the idea that I could get away with using the slightly reduce chicken stock I made in previous video and use that for this whole recipe. Escoffier was hinting on his book that you need to have strong and perfectly reduce stock already at hand plus some other things like chicken essence amongst other thing to get the sauce done right.Note that to make that recipe properly and finish it in time for serving you need to have at least 2 cups of concentrated chicken stock made from the reduction of 4 cups of the white chicken stock we have made in the previous video)FOR WRITTEN RECIPEShttps://thefrenchcookingacademy.comGood videos to watch that will help making that recipe:How to make the chicken stock:https://youtu.be/uDVhNwuPj8EHow to make the bouquet garni:https://youtu.be/V35qP2dEywgVideo on how to white cook the mushrooms:http://www.youtube.com/watch?v=2RDrBZDspXk&t=6m19sHow to make the parchment paper lid:https://youtu.be/jLRLiKMbVto****************** RECIPE SECTION ****************************POT AND PANS:Large stock:https://amzn.to/2wWtTsgSaucepans:https://amzn.to/2MX6fpvMy favorite whiskhttps://amzn.to/2CwzgUeCOOKING TIME:Chicken: 45 minutes plus 15 minutes resting time.For the Rice 20 Minutes at 180 celciusVeloute (Supreme sauce) :Reduce the veloute on low to medium heat for 10 minutes first then add the mushroom juice the cream and reduce again for 10 minutes. add the chicken essence and reduce again until the chicken flavour become predominant in the sauce ( that can take up to 15 minutes) at the end turn the heat off and add an extra tablespoon of cream plus the quartered mushrooms.MAIN INGREDIENTS:1 chicken of 1.5 kilos or bigger4 chicken wings ( for extra flavour )8 cups of white chicken stock to cook the chicken ( but you can use water instead)1 medium size carrot roughly diced ( 100 grams)1 onion roughly diced1 celery rib roughly diced1 bouquet garnisalt and pepper fo the seasoningTo make the Pilaf rice:400 grams /2 cups of long grain rice ( I used jasmine rice)750 ml/ 3 cups of chicken stock1 medium size onion finely chopped1 bouquet garni ( I forgot to show it in the video)*To make the white roux:30 grams /2 tbsp butter 30 grams /3.5tbsp flour To make the sauce:white roux made with the above measurements*500 ml /2 cups of reduced chicken stock100 ml / 0.4 cups of cream ( heavy or thick cream)2 tablespoons of chicken essence (optional)3 tablespoons of mushroom cooking juices ( essence)1 tablespoon of butterFor the mushrooms:Mushrooms have to be white cooked and the juice need to be reduced to make an essence.TO WHITE COOK THE MUSHROOM FOLOW THESE INSTRUCTIONSIn a saucepan put the following ingredients:2 handful of quartered button mushroom1 tablespoon of plain buttera pinch of salta squeeze of lemon juiceenough water to barely cover the mushroombring to the boil then then simmer for 10 to 15 minutes.turn the heat of and leave to infuse for 30 minutes**************************************************************Check my cookware for the cookware I am usinghttps://goo.gl/krYqnysupport my work on Patreon:https://www.patreon.com/frenchcookingacademyThe one and only cast iron dutch oven I use:https://amzn.to/2k7w5K7My favorite frying pan:https://amzn.to/2k4wIUx****************************Online food converter:https://www.convert-me.com/en/convert/cooking/****************************FOR WRITTEN RECIPEShttps://thefrenchcookingacademy.com****************************