Robert Kranenborg: Kip in de pan Deel 1
In this first part of the masterclass, Kranenborg starts with a 'full' Bresse chicken, which he first prepares for cleaning and cooking. Then the long cooking and browning process in the open pot begins, a technique that cannot be accelerated in any way.
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Robert Kranenborg: Chicken in the Pan Part 2
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Preparing a Label Roug chicken
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Hoofdgerecht Robert Kranenborg en Luc Kusters
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