00:00Chef Roscoe coming at you with the chicken au foie.
00:02It's a great classic French dish.
00:04It's a remix because this is normally done with steak.
00:07Fun part is that pan sauce.
00:08When I started making pan sauces,
00:10I remember it changed my entire outlook on cooking.
00:12It's love, man.
00:13It doesn't say do it, but I have to.
00:15You burned off all that alcohol
00:17and you got all those sugars going now.
00:20It's kind of the best way to make a sauce.
00:22I'm just saying.
00:23Plate up, I like a heavy sauce on the bottom,
00:25like a bladder of sauce, if you will,
00:27because the sauce is the star.
00:28That is amazing.
00:30If you close your eyes,
00:31you can picture you're in a steakhouse in France.
00:33Well done, chef.
00:35Well done.
00:36The black pepper.
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