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Gregory Gourdet Shows His Time-Saving Tricks for a “Delicious One-Pot Meal”
The Bravo’s Top Chef alum shares his go-to way to repurpose leftovers with a hassle-free clean-up along the way.
As Bravo’s Top Chef viewers are well aware, Seasons 12 and 17 cheftestant Gregory Gourdet is celebrated for his innovative recipes that often include influences from multiple cultures. With that in mind, it’s no surprise that the Kann restaurant owner has an exciting way to transform basic leftovers.
In the video above, Gregory shares his go-to way to “take some roasted chicken leftovers and turn them into a delicious chicken and coconut milk soup.” The chef starts by bringing a pot filled with coconut milk to a simmer before adding shallots, galangal, mushrooms, Scotch bonnet chiles, lemongrass, and fish sauce. After simmering for 20 minutes, he adds his shredded chicken leftovers to complete the “delicious, nutritious,” and “really satiating” soup. (Watch the video for a breakdown of how to make the meal, and scroll down for the full recipe.)
“Thanks to the power of Finish [Quantum],” Gregory also keeps dishes to a minimum and sparkling clean. After emptying a glass baking dish filled with shredded chicken, Gregory places the glassware in the dishwasher and uses a Finish Jet Dry to get it sparkling clean so it can quickly be repurposed to store the leftover soup.
Check out the video above to see how Gregory cooks his “delicious one-pot meal made from leftovers.” And for a step-by-step guide to making Gregory’s roasted chicken and soup that uses leftovers from the same chicken meal, scroll down to the recipes below.
Gregory Gourdet’s One-Pan Roasted Chicken with Root Vegetables & Ginger
- 1 four-pound chicken, spatchcocked
- 1⁄4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon kosher salt
- 2 tablespoons finely chopped ginger
- 1 tablespoon ground black pepper
- 3 medium carrots, trimmed, peeled, and cut into 1-inch pieces
- 1 medium yellow onion, halved lengthwise and cut into 1⁄2-inch slices
- 1 medium sweet potato, halved lengthwise and cut into 1⁄4-inch slices
- 1 large red bell pepper, cut into 1-inch pieces
- 10 garlic cloves, peeled
- 1 medium jalapeño chile, stemmed and cut into 1⁄4-inch slices
- Flaky sea salt, for finishing
- Preheat the oven to 450°F.
- Pat the chicken dry with towels. In a small bowl, combine 3 tablespoons of the olive oil, 2 tablespoons of the salt, the ginger, and the pepper; stir well.
- Scatter the vegetables on a sheet pan in a single layer.
- Evenly sprinkle the vegetables with the remaining 1 teaspoon salt, then evenly drizzle with the remaining 2 tablespoons oil.
- Set the chicken on top of the vegetables in the center of the sheet pan. Tuck the wing tips behind the breast. Because folds in the skin won’t get crispy, stretch the bird a bit so it lies as flat as possible, especially where the legs connect to the breasts. Spoon the olive oil mixture all over the chicken, including in any nooks, so it’s completely and evenly coated. Drizzle any of the remaining mixture over the vegetables.
- Put the sheet pan in the oven so the chicken goes in legs first. Roast until the skin turns golden, about 20 minutes. Reduce the oven heat to 350°F and roast about 40 minutes more, or until the juices that come out when you poke the thigh meat have no trace of pink. (If you’re using a meat thermometer, the thickest part of the thigh should register 160°F.)
- Let the chicken rest in the pan for at least 15 minutes. Carve the chicken, sprinkle on some flaky salt, and serve.
Gregory Gourdet’s Chicken & Coconut Milk Soup with Lemongrass & Mushrooms
- 2 tablespoons kosher salt
- 8 cups coconut milk
- 2 cups chicken stock
- 10 fresh Thai chiles, cut in half lengthwise
- 5 large shallots, peeled and cut in half
- 3-inch knob fresh or thawed frozen galangal, thinly sliced
- 5 stalks lemongrass, trimmed
- 1⁄2 pound oyster mushrooms, pulled into bite-size pieces
- 1⁄2 cup fish sauce
- 15 fresh or frozen makrut lime leaves
- Leftover roasted chicken (approx. 1/2 chicken), deboned, and meat cut into bite-size pieces
- 2 juicy limes, halved
- Toasted chili oil, to taste
- Small handful cilantro sprigs
- In a large pot or Dutch oven, combine the coconut milk, chicken stock, chiles, shallots, salt, and galangal, and set it over medium heat.
- Whack the lemongrass with the back of a heavy knife or rolling pin to bruise it, cut it into 2-inch pieces, and add it to the pot as well.
- Let the liquid come to a simmer, reduce the heat to maintain a gentle simmer, and cook until the shallots are tender and the liquid is infused with the flavor of the aromatics, about 25 minutes.
- Add the mushrooms, fish sauce, and lime leaves, let it return to a simmer, and cook until the mushrooms are tender, about 5 minutes.
- Add the chicken (and any leftover vegetables) and simmer until warm, about 5 minutes more.
- Squeeze in about 3 tablespoons lime juice or more to taste.
- Serve in bowls with a drizzle of chili oil and sprinkle of cilantro.
To see the “power of Finish®” for yourself, you can take the Finish® 24-hour challenge: Make a meal, skip the rinse, load the dishwasher, and let stains dry for 24 hours, until the dishwasher is full. Wash your dirty dishes using Finish® Quantum®. If your dried-on stains aren’t lifted away, the meal (up to $20) is on Finish.
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