Blue Duck Kitchen – Creole Chicken Part 2

Blue Duck Catering’s Executive Chef Gary Cole presents Blue Duck Kitchen’s first cooking demonstration. Chef Cole instructs the viewer how to make a delicious New Orleans style Creole Chicken. Watch as he shows you step by step just how to make the dish. To catch the recipe in text, check out the blog at www.blueduckcatering.blogspot.com.

Duration : 0:9:17

2 Comments [Comments are now closed for this post]
Posted by admin - April 2, 2010 at 11:21 pm

Categories: Creole Cooking Tags: at, Blue, CA, cat, Catch, catering, chef, CHICKEN, Cole, cook, Cooking, CREOLE, cut, delicious, dish, du, duck, emo, En, ga, Gary, how, how to, in, is, it, ive, KITCHEN, log, ma, make, New, New Orleans, On, or, Orleans, Part, pot, recipe, shows, style, Tex, the, to, Two, us, view

2 Responses to “Blue Duck Kitchen – Creole Chicken Part 2”

grngemini07 says:

April 2, 2010 at 11:21 pm

OMG that’s why u …
OMG that’s why u add garlic last cause it can burn easly! And,
actually it was 3 bay leaves! “so someone got a cut throat!” LOL
winghove1 says:

April 2, 2010 at 11:21 pm

Watch the videos …
Watch the videos carefully and see if you see the 3rd bay leaf come out of the pan and fall to the floor. Which is why only 2 bay leaves were taken out of the sauce when the chicken was placed in the casserole dish. It takes a sharp eye. Prizes will be awarded.

Blue Duck Kitchen – Creole Chicken Part 2

2 Responses to “Blue Duck Kitchen – Creole Chicken Part 2”

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