The Dave Chang Show Avgolemono, Chicken and Rice, and Caesar Salad With Chris Bianco
Mar 23, 2026
Chris Bianco, chef-owner of BIANCO restaurants and famed pizzaiolo, drops in to taste and talk food. They explore avgolemono transformed into multiple dishes. Conversation covers roasting techniques, broths and stock tricks. They riff on pressure cooker confessions, soup textures, and turning sauce into a Caesar-style dressing.
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Reduce Drippings To Make Avgolemono Sauce
- Do reduce roasted chicken drippings into a syrupy jus before emulsifying with egg yolks and lemon for an avgolemono-style sauce.
- Dave reduced his pressure-cooker stock and pan drippings to concentrate chicken flavor for a hollandaise-like emulsion without butter.
Why Mediterranean Broths Taste Fuller
- Italian and Mediterranean broths feel more flavorful because they intentionally leave more meat, fat, and 'murk' in the pot compared with manicured French stocks.
- Chris observed Italian soups use more fat, sofrito-like bases, and meat-on-the-bone which creates deeper-tasting broths.
Use A Pressure Cooker For Fast Deep Broth
- Do use a pressure cooker to turn carcasses into rich broth quickly when time is limited.
- Dave put the chicken carcass and extra legs in a pressure cooker to get finished stock in ~20 minutes instead of a 90-minute simmer.