Stories / Recipes

How to Roast a Chicken Like Daniel Boulud

Elena North-Kelly

November 02, 2017


Every family has their favorite spin on roast chicken, the recipe passed down through generations like beloved heirlooms. For industry icon Daniel Boulud and his brood, it's this one. "Chicken Grand-mère, a savory fricassée, is a classic in French cuisine in general, but it was a classic in my family, too," says the Beard Award–winning chef. "It was a specialty and favorite of my grandmother Francine, the grandmother who cooked at the original Café Boulud outside Lyon, and at no time was it better than at mushroom harvest time."

While Boulud's grandmother laced her rendition of the dish with rose des prés, or pink field mushrooms, the dish is just as satisfying when made with more readily available wild Trumpet Royale mushrooms—or cultivated cremini or oyster, if you're in a pinch. Make it tonight.

Boulud will headline the upcoming Boston stop on our 10-city Taste America tour this weekend, joining forces with local star Karen Akunowicz, pastry chef Maura Kilpatrick, and a bevy of talented local chefs for a showstopping, one-night-only benefit dinner, followed by free cooking demonstrations the next day.

Learn all about Taste America, our ten-city culinary tour taking place from September 22 to November 11.

Hungry for more? View our entire recipe collection.


Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.