why chicken ALWAYS taste better at restaurants

Рет қаралды 63,025

Күн бұрын

hey ! Subscribe and Hit The Bell, It really helps me out :)
Full Recipes on discord 😌 : / discord
0:00 how to cut a whole chicken
3:10 how to cure chicken (DELICIOUS)
5:27 how to get ALL the air out of a ziplock bag
7:08 why is stock ALWAYS better at a restaurant
10:41 how to store stock
11:51 how to make homemade au jus sauce
14:37 why is chicken juicier at restaurants
15:35 what fat to use to cook chicken?
15:58 my favorite way to cook chicken: the two pan method
17:42 finishing our homemade au jus sauce (APJ!)
19:06 the final result: restaurant quality chicken!
#chicken #acooknamedmatt #food #cooking

Пікірлер: 153

@jaa7286 2 ай бұрын

Loving the longer format video! This was remarkably informative

@acooknamedMatt 2 ай бұрын

Glad you liked it!

@raphaellafleche3909 Ай бұрын

Incredible video, I've watched plenty of cooking content, but you blew my mind about 5 times lol. These are incredible tricks that I will include in my cooking!!!

@Jason-gb3qr 2 ай бұрын

Matt these new videos are awesome, glad to see your long form content finally taking off like you deserve.

@AceHBK972 Ай бұрын

YT recommended this video and I love it. Big fan of learning techniques, thank you. Trying this ASAP. Got a new subscriber. 🙏🏾

@marcyeo1 2 ай бұрын

Thanks for this. I'm a home cook but I love seeing the way that a former professional chooses to do things at home. Would love a video on fridge organization and prep work ahead of time.

@user-ee6ej8wo7d Ай бұрын

Granted “jus” is key, but you are never going to get that much quality stock from one bird. I have never brined a “restaurant” bird, in 30+ years, saying that yes it probably would add that little “extra” if I did. Most important thing which was not mentioned is cooking temp and seasoning. Get these things right and truly notice the difference. Google deglacing the pan too, amazing how much this adds to the dish. This KZfaqr is a total amateur

@BenjiManTV 2 ай бұрын

I’m here for this!!!

@acooknamedMatt 2 ай бұрын

Yessir !

@adamburdt8794 2 ай бұрын

I am really enjoying this idea, and these videos. Furthermore, the chill nature of it all.

@acooknamedMatt 2 ай бұрын

Glad you enjoy it!

@AC-gw4qu Ай бұрын

"We call it what it is: this is a cure. There's already a word for it. It's called curing the chicken." Love that.

@DJazium Ай бұрын

Oh damn in my all professional chef years I've never seen that water seal trick. Love it - great video

@Angels-3xist 29 күн бұрын

This is the kind of experienced advice that can change home or professional cooks for a lifetime that only comes from trained professionals who’ve prepared an entire planet worth of chickens, lucky he had the thyme. Not even mad about getting slammed in the freezer door. Very impressive and informative. Utmost respect.

@acooknamedMatt 29 күн бұрын

❤️

@tommyb7973 2 ай бұрын

Hey Matt, thanks for the vids bro.🐔

@zshell-thomas2358 2 ай бұрын

Good video. Thank you.

@hughjanis4555 2 ай бұрын

I’ve missed the longer vids. I can’t wait to try this one

@acooknamedMatt 2 ай бұрын

Thank you

@hamza.achrih.4237 2 ай бұрын

Thank You from Morocco, you're amazing

@hotsauce- 2 ай бұрын

Good stuff!

@Hondaman0924 2 ай бұрын

This looks so good it's actually insane

@acooknamedMatt 2 ай бұрын

So good

@vashlash6870 Ай бұрын

Omg wow. Great video, i have shared it with everyone. Other than throwing away an entire chicken! We don't deserve nice things as a country. Also thank you for enlightening me, with that part about Curing vs Dry Brine. I will always say it properly now.

@zamn3710 2 ай бұрын

That vacuum seal method was absolutely amazing

@minhphung6648 2 ай бұрын

the only down side of that method is everything getting wet

@Chefmatson 2 ай бұрын

One of my favorite ways to have chicken. I like to use a brick wrapped in foil over the pan method though.

@acooknamedMatt 2 ай бұрын

That’s smart

@murray4293 Ай бұрын

hahah yeah the ragusea culinary brick

@nokieng6502 Ай бұрын

Thanks. You showed us the beautiful seared side of the chicken. Crispy 😋😋😋. What u didn’t show us was the other side (side that had the weighted skillet on it). But a quick eye would have picked up the almost raw bird after you lifted the skillet off the “cooked” pieces (@19:14). You did flipped the pieces to maybe slightly cook it. but for how long??

@cassidyhampton8005 2 ай бұрын

I can’t wait to try this at home!

@acooknamedMatt 2 ай бұрын

Siii

@theonewhocooks Ай бұрын

Excellent.

@ajconstantine3593 Ай бұрын

Can’t believe this channel ain’t come through my feed till TODAY! 👀 - INSTA-SUB! 🤘🤘👌

@biguzidaddy 2 ай бұрын

Great results, chicken looked delicious

@acooknamedMatt 2 ай бұрын

So good

@jaa7286 2 ай бұрын

Zamn I’m trying to make that APJ right now!!

@acooknamedMatt 2 ай бұрын

Do it. Worth it

@ayooluwakolawole 2 ай бұрын

That first tip is super cool

@quirayrogers4210 Күн бұрын

Im 3 videos in and he already my 3 best youtube chef now

@seanonel Ай бұрын

5:22 it makes a *_LOT_* of sense. The salt and sugar draw the moisture out of the protein creating a brine as they combine. This saline solution is eventually reabsorbed into the protein to create the equivalent of a liquid based brine but without the unnecessary addition of non-protein based liquid supplements. While it can be described as curing (I make bacon like this), it is also creating a *_brine_* . Thus both terms are correct.

@DirtyHairy84 Ай бұрын

There’s a fine line between Au sec and awe shit in sauce making!

@lifeofash425 2 ай бұрын

Instead of cooking the stock on the stove overnight, can I use a crockpot instead?

@monstermushmush 2 ай бұрын

awesome video amigo 🫡

@warreng5394 2 ай бұрын

Looks yummy! Where do you purchase your poultry? Concerned about the quality of American products

@acooknamedMatt 2 ай бұрын

I get mine from Uwajimaya. Usually it’s Mary’s organic chicken

@Genessis001 Ай бұрын

Whole roasting- make a herb-compound butter and insert butter not only on outer skin but under the skine(breast,thigh/drum etc), cavity. Breast w/or w/out... with is always better. Use sousvide as a method. Can cook at much lower temps(149°F for 2hrs). Finish pan sear, while basting with butter garlic & herbs. As for temps its pasteurized at that temp in time.

@scottbearden 2 ай бұрын

Are all of your knives from firehorse forge? You have impeccable taste in cookware. I love my Hestan pots and pans. Could you do a future episode about cutlery and knife skills please?

@acooknamedMatt 2 ай бұрын

I could do that! Most of my knives are from FireHorse

@rochard1 Ай бұрын

Enlightened.

@Spuffiy Ай бұрын

So does greasing the chicken up and giving it a good time come before or after this

@aleksandarmarkovic885 Ай бұрын

Half shift of actual work for a coffee plate size dish. Ingenious.

@KotakMeister Ай бұрын

After watching this, I'm wondering if brining would benefit fried chicken seeing how us southeast asians season and spice our proteins prior to frying. Perhaps I'll give it a shot and see how it goes

@DavidMachiatto 2 ай бұрын

I’ve noticed you use that wooden flat spatula at around 12:10 frequently, what kind of utensil is it called?

@acooknamedMatt 2 ай бұрын

Yea it’s a flat wooden spatula. Its rad

@1061shrink1061 Ай бұрын

Where can I get some of these Erb things you keep putting in food? I’ve never seen an Erb before.

@dudi2k Ай бұрын

😂😂

@chopkerg35 Ай бұрын

What did you clean the board with?

@double-a83 2 ай бұрын

Good Looking out 👍

@acooknamedMatt 2 ай бұрын

Thanks

@efehasserbetci3756 2 ай бұрын

Thank you from 🇹🇷

@acooknamedMatt 2 ай бұрын

@_cm3 2 ай бұрын

I’m having a hard time finding the recipe for the cure / apj on your discord. Is it 2/1 - 2 parts salt 1 part brown sugar?

@joshuaisrael9397 2 ай бұрын

That is correct

@joshuaisrael9397 2 ай бұрын

Works great in Pork too if you like pork.

@namnefternamn8528 2 ай бұрын

Looks like you have a love for protein Ice cream😆i recommend you geting a ninja creami and make your own that Will taste a LOT better

@tanishkaaaaaaaaaaaaa 2 ай бұрын

I've never seen matt do any barbeque food

@acooknamedMatt 2 ай бұрын

Check my channel :)

@gerber8915 2 ай бұрын

It's so subtle, but grabbing the pan out of the oven with a kitchen towel vs an oven mitt really shows how the restaurant industry changes our daily cooking habits. I, too, never use oven mitts anymore. That demi looks so tasty.

@acooknamedMatt 2 ай бұрын

Dang i didn’t even realize that anymore. Yea haha.

@ajconstantine3593 Ай бұрын

Diggin the aim towards the noobs, plus teaching em good info. It’s also good for all levels of home cooks to kype recipes. Win/win. 🤷‍♂️✌️ “Now I don’t need a tub in my fridge.” Puts tub in fridge. 😅🥳

@bills4915 2 ай бұрын

To quote Action Bronson: That looks fucking delicious

@tanunegi1117 2 ай бұрын

Yahh .. It's true...Matt ❤

@LuckyM83 2 ай бұрын

Question. Why not use the skimmed stock fat to fry the onions for the sauce?

@acooknamedMatt 2 ай бұрын

Question. Why weren’t you here to tell me that! Genius

@wooly6893 Ай бұрын

I can’t find the recipe on discord, specifically the cure

@tannystakeaways8511 2 ай бұрын

Glistening.

@metalgamer9647 2 ай бұрын

It's like a gravity bong but for getting air out of a ziploc.

@acooknamedMatt 2 ай бұрын

Hahaha

@11DreamCatcher111 2 ай бұрын

How long should you leave the bird with the cure. Will it make it saltier as time goes by? How much cure per pound of Chicken should I use. Your video just made me curious 🧐

@acooknamedMatt 2 ай бұрын

I generally do 2-3% by weight of the protein. Or i just sprinkle it and eyeball lol.

@11DreamCatcher111 2 ай бұрын

@@acooknamedMatt should you leave for a long time? Like days? Or hours?

@kaosumaru Ай бұрын

"anymore" looking like "never was"

@hotdiggity6846 Ай бұрын

Looks good but why is it always rosemary and Thyme? how about some other herbs?

@andrewblack7852 Ай бұрын

I grow food, and I’m a trained chef, nobody chickens in any restaurant paste as good as mine.

@Shroomunati 2 ай бұрын

80-100k chickens is insane 👊

@acooknamedMatt 2 ай бұрын

Yea

@danscalia7427 Ай бұрын

thats gotta be high .

@ethermal1 Ай бұрын

I'd really like to know what restaurant you're eating at where the chicken is good? I find restaurants absolutely butcher chicken, dry it out, over cook it. Homemade regardless of the home has always been better

@adriantryingstuff 2 ай бұрын

This is an enjoyable 20mins

@acooknamedMatt 2 ай бұрын

Well thank you

@markboyer4221 2 ай бұрын

Brilliant ..

@acooknamedMatt 2 ай бұрын

Thanks

@PoliAstroN 2 ай бұрын

What I wanna know is who’s your barber? I like ya cut G ☺️

@acooknamedMatt 2 ай бұрын

Haha Eve is great

@f0z1la 2 ай бұрын

why did I only see this video when my mom already made chicken today😂

@acooknamedMatt 2 ай бұрын

Woah

@foodnfellowship 2 ай бұрын

My chef was teaching me and was saying almost or nearly dry

@ItsNickolai 26 күн бұрын

More def

@acaciomadeira5147 Ай бұрын

Good trick for taking out air give you that

@DonPara. 2 ай бұрын

What cutting board do you use?

@acaciomadeira5147 Ай бұрын

You didn't roast the chicken enoupgh to make a brown chicken stock or roasted just, also you never mix old stock with new stick it will just make your stock go bad quicker it's a total no no. U kneed to roast chicken bones so it starts to burn slightly give colour amd flavour. Your dry cure is not right because salt draws out moisture from the chicken lest moisture in the chicken when yoh cook it. Also your chicken at 165 is overcooked that's 19❤50's temperatures go to 150 let it rest perfectly cooked juicy chicken meat will come off the bone if it's still raw it won't

@arthurford829 2 ай бұрын

Where can you get a $7 chicken?! Asking for a friend.

@acooknamedMatt 2 ай бұрын

Grocery store

@justinguitarcia 2 ай бұрын

Idk homie, Dry brining uses the meats natural moisture content and maximizes it. Check out your seattle compadre J Kenji’s blurbs on it

@acooknamedMatt 2 ай бұрын

Yea and it’s called curing

@rockstairTM 2 ай бұрын

brambleberry ❤

@sampitakard7359 2 ай бұрын

👍

@worldpeace2688 Ай бұрын

So many steps

@Tahmid_1337 Ай бұрын

I wish I was your girlfriend and I'm a straight man I tell you! That bird looks absolutely delicious. I love it and looking to probably recreate it soon!

@yakkattack Ай бұрын

Not always

@heavensfield494 Ай бұрын

The real question is…how do you even make chicken not juicy? Thought they are all just naturally juicy

@EashwarMurali Ай бұрын

You just gave a lecture about calling it curing and not brining. And 5 secs later you call it a zip lock baggggie!!

@Diicto Ай бұрын

Where tf did you work where you would butcher 80 to 100k chickens? I just did the math on 90k in 10 years and that’s like 25 a day. Must’ve been hell.

@cjmalek1704 2 ай бұрын

cool tattos

@acooknamedMatt 2 ай бұрын

Thanks !

@guoxianwu6797 2 ай бұрын

Please forgive my expression. But it is a "FXXX Me' Chicken and Sauce. It just shows you good stuff takes time, and good stuff is not necessary the most expensive.

@MCroppered Ай бұрын

It’s a zip lock bag. Why add a “y”?

@rainie22rs 2 ай бұрын

Great practical information on this video. 👍 The only thing I wouldn’t do is add anything in your fridge into the overnight stock (bell peppers, apples, etc). Muddles the flavor in my opinion. I would do a vegie stock with these instead and stick with mirepoix for chicken stock. But hey, it’s your stock and you do you, right? No anal rules and no right or wrong.

@acooknamedMatt 2 ай бұрын

Yea is what it is

@preciadorodriguez6975 2 ай бұрын

I mean honestly 4 inches is plenty for anything. Get the job done better, more length just gets in the way

@user-ld6wo4rv8h 2 ай бұрын

BTW, you don't need to get ALL OF THAT AIR out. Filling that HUGE container with water just to get the last bit of air out is completely impractical and wasteful. GEEZ....

@seminky5341 Ай бұрын

I always skip chicken at restaurant.

@Clips.tv12 2 ай бұрын

@acooknamedMatt 2 ай бұрын

Hey

@yoandreee 2 ай бұрын

youtube algorithm is fucked when someone with 1.6 million followers only averages 10K views 😂

@acooknamedMatt 2 ай бұрын

KZfaq shorts are different

@Bloodstone_DC Ай бұрын

They just don't.

@SuperSetright Ай бұрын

De-''p''-th!

@Cyberdactyl 2 ай бұрын

Wow, what a waste of food. . . 09:29

@paulyang748 Ай бұрын

These grocery store chickens dnt produce any good stock. Get them free range or stewing Hens from asian stores.

@javierpg8386 Ай бұрын

It doesn't.

@itsgoingtobeatightfitgirl.3248 2 ай бұрын

why are you throwing all the dark meat in the trash? the carcass is not the legs, thighs and wings. what a waste

@mt-cd4oy Ай бұрын

He's making a stock. And that meat texture is not really appetizing after being cooked for so long. A bit wasteful, I know. There are other ways to do this but this what he chose to demonstrate.

@tompoynton Ай бұрын

@@mt-cd4oyfind a dog and give it to them lol

@c16621 Ай бұрын

He didn't season right either. He needed to add garlic and onion to that seasoning. That chicken is gonna be bland AF. Yes, I am black. We don't cook like that. We use real seasonong. And stock is NOT THE SAME as bone broth. What a hack.

@ek9589 Ай бұрын

@@c16621I don’t think it’s fair to say when he’s a hack when he advertised restaurant style chicken and this is traditional restaurant chicken.

@adrian.m5631 Ай бұрын

@@c16621this is restaurant chicken aka high quality meat not the shit black folks buy at walmart where u need to mask the plastic taste with 3 pounds of seasoning.

@RexyDubby 2 ай бұрын

165th

@CrimeVid Ай бұрын

A chicken almost invariably does NOT taste better at a restaurant. No point in buying a whole bird, the breast is not fit to eat anyway,

@1039D4niel Ай бұрын

whats up with you "americans" and that obsession for using gloves every time you touch a chicken?

@Pedri739 2 ай бұрын

Second

@hishamkhalid7979 2 ай бұрын

First

@acooknamedMatt 2 ай бұрын

Hello there

@hishamkhalid7979 2 ай бұрын

@@acooknamedMatt hey you must be my fan

@user-ld6wo4rv8h 2 ай бұрын

It's all good that you want to use the word CURE instead of dry-brine, but then you proceed to call a ZipLock bag a "baggie." How about some consistency?