Pro Level Deboned and Pan Roasted Chicken (THE BEST of your life)

Рет қаралды 270,590

Күн бұрын

Consider this a master class in making the best chicken of your LIFE. Click here butcherbox.pxf.io/mgP5Y7 to join ButcherBox & get 2 10oz NY strip steaks & 8oz lobster claw + knuckle meat FREE in your first order.
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-- RECIPE --
ROASTED CHICKEN STOCK and GLACE
▪5-6lbs or 2.5-3kg chicken backs
▪1lb or .5kg chicken feet
▪1 onion, cut into chunks
▪3-4 carrots, rough chopped
▪3-4 stalks celery, rough chopped
▪1 leek, stem and top removed, rough chopped, & rinsed
▪Olive oil
▪Water
▪25g or 1Tbsp tomato paste
▪50-70g or 4-5Tbsp unsalted butter
▪salt
Lay chicken backs and feet onto sheet tray and roast at 475F/245C for 30-40min.
Place chopped onion, carrots, celery, and leek onto tray. Toss with olive oil and roast at 475F/245C for 30 minutes until caramelized.
Add roasted vegetables and chicken bones/feet and veg into slow cooker along with chicken and veg fond from roasting trays. To work up fond, pour off excessive fat (from chicken tray) then add about 1qt/L water onto tray and scrape up fond with a wooden spoon. Add to slow cooker. Add tomato paste and water to cover. I use about 5qt/L in my 8qt cooker. Slow cook for 12 hours.
Strain out liquid and skim off fat from top. Refrigerate until ready to reduce.
Add stock to large heavy-bottomed pot. Add 3 packets (20-28g) of gelatin mixed in water at this point if you didn’t use chicken feet in your stock. Bring to boil and simmer over medium heat for 45min to1 hour to reduce, stirring every 15 minutes. When ready, stock should have reduced significantly, bubbles should be large and glossy, and a spoon pushed through should leave a trail.
Transfer glace to a small sauce pan over medium heat and add butter. Swirl as butter melts to emulsify. Stir in a pinch of salt.
--
CHICKEN HERB BRINE + COOKING THE CHICKEN
▪1qt/L water
▪150g or 1/2c salt
▪50g or 1/4c granulated sugar
▪2 bay leaves
▪1 head of garlic, halved
▪Several sprigs of rosemary, sage, and thyme for brine + additional to finish
▪1000g or 2qt ice
▪2 halves skin-on deboned chicken (see video @4:32 for process)
▪Vegetable oil
▪50-70g or 4-5Tbsp unsalted butter
Add water, salt, sugar, garlic, and herbs to a sauce pan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5min.
Add ice into a large (at least 4qt/3.5L) container. After brine has seeped, pour it over the ice. When melted the brine is ready. Add deboned chicken halves, refrigerate, and allow to brine for 4 hours.
After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool for extra credit). Refrigerate uncovered to dry further until ready to cook.
Preheat large, heavy (12”) stainless or cast iron pan over high heat. Preheat oven to 475F/245C - turn on vent hood if you have one.
Add 3Tbsp canola or vegetable oil to pan. Carefully lay in 1 half of chicken skin side down and press to ensure contact. After 2-3mins, after skin has taken on golden color, transfer pan to preheated oven to roast for 7-8min.
To finish, return pan to stovetop over medium heat and flip chicken to skin side up. Add butter and several more sprigs of rosemary, thyme, and sage. Baste skin side with herb butter for 3-4 min as shown @12:13. When done, internal breast temp should be 150F/65C.
Place chicken on wire rack, pour over herb butter left in pan, and allow to rest for 5min. Top with generous amount of chicken jus (glace).
--
🎧MUSIC:
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#debonedchicken #panroastedchicken #bestchickenrecipe
CHAPTERS
0:00 Intro
0:20 Roasted Chicken stock
3:28 Chicken herb brine
4:26 Deboning and brining the chicken
7:58 Other tasty meats (ButcherBox ad)
9:03 Turning stock into reduced chicken glace
10:20 Cooking the chicken
12:47 Finishing the glace and plateup
13:56 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Пікірлер: 845

@WorkshopGreg Жыл бұрын

The 200/300 level techniques used in restaurants are exactly what I look for in your channel. You do a great job of making this totally accessible to the generation that learned all the 100 level stuff watching Food Network during the 2010's (you know, when it was educational and hadn't yet changed over to insufferable reality TV style competitions). Keep doing what you do, Brian! Every video has been a treat.

@BrianLagerstrom Жыл бұрын

Thanks for watching Greg. So glad you liked this one.

@Joseph1NJ Жыл бұрын

Yeah, I remember way back when the Food Network was about... wait for it... food.

@thestellarelite Жыл бұрын

Totally part of that Food Network gen lol Loved watching that and have switched to youtube over the past few years to get the same experience. Thanks Bri! 😂

@davidlane8811 Жыл бұрын

Good Eats taught me how to cook. I think this video fits in well with AB’s style of “Ok… a few days before you want to eat, you’re gonna want to get started”

@maryantczak Жыл бұрын

@@Joseph1NJ , I remember too. I always liked David Rosengarten’s Taste.

@mijydu18 Жыл бұрын

That blow dryer joke killed me! Great video as always, thanks Bri!

@MrTheMilkman Жыл бұрын

I busted out laughing it was perfect delivery lol

@wesleycolquitt2259 Жыл бұрын

Love the higher end technique stuff! I also appreciated your POV shot while carving the chicken, there are a lot of great resources in books and other videos on carving chicken but I think your explanation has been my absolute favorite.

@MrJruhl1 Жыл бұрын

I think you nailed it. I'm fairly religious about spatchcocking my poultry but I will absolutely try this and it may take front seat. The brine explanation was great as well, and I can adjust depending on the method I'll use to cook it.

@brinsky809 Жыл бұрын

You stepped up with this one! Nice to see you dip your toes in pro waters for us. I hope this type of recipies gradually becomes a regular thing! All the best!

@rasmis Жыл бұрын

It's very good! I love learning, and the camerawork was superb. I'll deffo try this.

@MrJruhl1 Жыл бұрын

Update - I made this for last night and my wife has hailed it as one of the best meals I have ever made her. She just polished off a second plate tonight as leftovers. Things I need to work on: -The deboning of the thigh was tough for me, as I have never done it before. I very much prefer this method and will have to practice. -The skin was crisp but not c r i s p, I don't think my pans were hot enough (electric stove top). I may go cast iron and grill top next time. Last note - I ended up using the bones and trimmings of two whole chickens with the mirepoix and ended up with a beautiful broth and reduction - came out amazing. Happily freezing the rest and breaking it out when I need a little zaz!

@chrisalmartin5567 Жыл бұрын

ditto

@ludwigziffer6895 Жыл бұрын

You know, your recipes are so accessible and down to earth that I sometimes forget that you're a professional. And then you go and debone a whole chicken with little to no waste like it was nothing.

@BrianLagerstrom Жыл бұрын

Haha I’ve done this move a few thousand times. Thanks for watching

@TheBestcommentor Жыл бұрын

My immediate reaction was, "Oh he's done this a LOT." Made it look so easy

@ninianstorm6494 Жыл бұрын

@@BrianLagerstrom need to force city officials to cut own by half wealth to support daca+ lower taxes permanently by big amount for all those making below 150k per year to prove daca worth it since for ages DC never lower living cost only print dollars to do more refugee crisis Nuland Hillary McCain podesta deeply involved start ukraine crisis strike first blood but use woman that put severed finger in wendy chili 2.0 shameless blame russia, recall putin files podesta when muller charge manafort for things nothing to do with russia hack but let podesta go for same reason =blackmail dc/Britain(thank Blair Iraq france stolen libya gold) to support blame russia to cover up fact 2 party system failed since mccain-hillary all did united fruit company scandal 2.0 but remain rich recall fbi never look at physical evidence just crowdstrike/hillary words, cia break glass 2017 inauguration with media claim russia stolen election left wing media give protest t-shirts to san quan mayor for lying about never receive maria supplies kzfaq.info/get/bejne/p7-ddteKsaudm2Q.html george bush 14y ago said add ukraine to nato foreshadow nuland f eu coup 2014 support = 1. kzfaq.info/get/bejne/pLqBZqdixpPOYmQ.html 2001 pentagon memo kill occupy iraq to syria kzfaq.info/get/bejne/ldOifbV53Mi6d2w.html current ukraine gov is proxy since obama drew red line just like did in syria earlier arming rebels telling russia not to interfere while zelensky ethnic cleanse donbass region 7y= 2. kzfaq.info/get/bejne/qsdpl7qDyKq5gHU.html 3. kzfaq.info/get/bejne/f6iVhaVo173Pj2w.html dnc establishment kill 50 in vegas/portland, thugs attack with stand down cops san jose/charlotte, burn loot several months, sabotage afgan withdraw using russia bounty smear to give taliban equip, crash car in to wisconsin parade thanks to nbc follow jury bus smearing ritten house too kzfaq.info/get/bejne/i96ff5ulrbnFZ5s.html ray epps-fake sole survivor from ritten house case 2.0/podesta 2.0 when you look at left wing msm collaborate kzfaq.info/get/bejne/hdSGe8ufktzLhas.html dnc smear looking into treat covid symptoms/travel bans but permit parades/riots, recall snitches get rewards? a. kzfaq.info/get/bejne/Zpx2rMpl0sewh5s.html b. kzfaq.info/get/bejne/hpd2iLCVrbuWaZc.html

@keithsnow Жыл бұрын

Also as a filmaker of culinary arts (long form and short) I can tell you this video was no easy task, this takes a TON of choreagrphy to get right, just writing the VO (voice over script) is a serious challenge....so not only is the food bomb, he is providing very high quality video...people this is why subbing, liking and joining is warranted...this was a TON of effort....please know that!

@BrianLagerstrom Жыл бұрын

Thanks Keith! This one was a mountain haha

@stonerscravings Жыл бұрын

You never fail to amaze me. That was a beautiful execution of a heavenly dish. I’m going to have to make this.

@amylewis2896 Жыл бұрын

I love seeing more restaurant / pro style techniques! I would love to watch you work with super super high hydration dough as well.

@BrianLagerstrom Жыл бұрын

That’s a fun idea

@Bougie92 Жыл бұрын

Oh yes, please!

@jerryballstein Жыл бұрын

I like seeing these too! My one worry is they start to become too specialized with the needed tools or ingredients that a home cook won't have easy access to. So a sorta hybrid of home cooking with some advanced techniques would be fabulous but I'm sure difficult to come up with.

@paulasimson4939 Жыл бұрын

I really, really like seeing this kind of high end technique. And your shots of deboning the chicken were perfection.

@BrianLagerstrom Жыл бұрын

Thanks I was worried they weren’t clear enough to get the point across! I almost re did it. Thanks for watching

@PotatoMC1 Жыл бұрын

@@BrianLagerstrom Oh of course he did it first try.

@brettmoore6781 Жыл бұрын

I LOVE seeing the higher end techniques in vids sometimes, thanks!

@rippermcguinn Жыл бұрын

I'm a fan of the in-depth content. Regarding your choice of protein - given the cost of beef, I'm turning more toward poultry and then adding value through preparation. While this recipe may take 24 hours end-to-end (with maybe an hour or so of "work") the whole is definitely greater than the sum of the parts.

@BrianLagerstrom Жыл бұрын

Agree! Give it a try. You’ll be so stoked

@pauldellasalla Жыл бұрын

The best part of these videos is the bad boy style. Not only does Bri kill it in the kitchen with the pro level moves, but he uses his wife's good hair dryer on the chicken and lives to tell the story. Total badass.

@shillwaffer2105 Жыл бұрын

USE YOUR WHOLE CHICKEN PEOPLE. Butcher them halves, use the backs/wings for stock, the leftover skin for schmultz. It's cheap AF and leads to way better living.

@Heymrk Жыл бұрын

But throw away the nasty thighs or give them to your pets.

@snex000 Жыл бұрын

Ever make mayo with your homemade schmaltz? Delicious!

@TehEwglet Жыл бұрын

@@Heymrk excuse me????? Thighs? How could you dislike thighs

@Heymrk Жыл бұрын

@@TehEwglet I'd rather skip dinner.

@ChrisPage68 Жыл бұрын

Bone the chicken, not "debone". That's not a word, Bri. 😉

@amythinks Жыл бұрын

Love this guy. He's high end, but not fussy or snobby.

@dimilton3166 Жыл бұрын

Hahaha, when he said, “Not the nice one,” and it WAS the nice one… too funny😆😆😆

@brianheuschkel3391 Жыл бұрын

Love the balance of “weeknighting”and “PRO-Level” recipes. Keep up the great work.

@tinytelephones Жыл бұрын

Same here! Depends on if it's a lazy night or an ambitious day 😅

@arabscamel1034 Жыл бұрын

Random tip to try out. Whenever you're making stock, use some ice for some of your water content. Starting out the stock at really cold temperatures helps bring out more of the flavor of everything. 1- Shocked vegetables gain more flavor to then be released. 2- The coming to temperature on meats is when most flavor is released deeper within the meats you're using. It's a classic Technique used in many French mother sauces. That's all, great recipe and I always appreciate the videos!

@torreyholmes7205 Жыл бұрын

Loving the high end technique. Also, I've been focusing lately on pan roasting with pan sauces for chicken pork and good steaks. Plus, with cold weather starting, I've gotten back into my Stock game. So, basically, this video has it all for me,

@crisc9280 Жыл бұрын

I used to be a chef myself so I'm really happy to see you share this to everyone out there who doesn't know what it takes to create something like this. The time, appreciation and respect the food deserves. This is why some dishes can be considerably move expensive because this isn't something you just throw together. There is a process.

@kellykang2684 Жыл бұрын

that was legit the best de-bonding video I have ever seen. and I have watched MANY of those. From Munchies to BA to ATK to any food ytber I can think of. The the joint split and the soft over head shot with movement, not just a bird's eye view really helps to follow your hands. thanks for that! you will have saved lots of fingers and knife slips.

@taccosnachos Жыл бұрын

Love to see french elements in your vids, your explanations are brief and concise, which makes it very easy to follow.

@williamfotiou7577 Жыл бұрын

As a retired chef, I'm happy to see someone demonstrate proper cooking. Thanks for keeping the art alive! In today's messed up world of cooking competition shows, we need new talent to keep passing the torch. You should have made a gallantine.

@kimberlycooper6321 Жыл бұрын

Love the butchering. Proper stock as well! A+ - looks mouth watering

@BrianLagerstrom Жыл бұрын

and GF!

@lootcifer460 Жыл бұрын

@@BrianLagerstrom and KETO!

@kimberlycooper6321 Жыл бұрын

@@BrianLagerstrom good for me, good for "Lorn" 😊

@darinbennett3638 Жыл бұрын

Always feel free to show us upper level techniques! For us week-night guys it's nice to have some skills to pull out when wanted/necessary! I'll leave the dance moves to you though!

@crispypancetta681 Жыл бұрын

Well I made this for the family. That sauce is on another level. Amazing. Came out perfect. Bought myself a pre-deboned chicken but otherwise was identical. Even used my pressure cooker like you did overnight. Thank you I cook a lot of your things!

@MisplacedAmerican Жыл бұрын

Thank you, really appreciate your adding the written recipe to the description - looks like you found me something to make for my wife's birthday dinner and as someone that often spatchcocks or parts my chickens, I liked seeing the method to cleanly debone a chicken half

@karenfox1671 Жыл бұрын

Wow, it gives new meaning to mouth=watering. I never thought of putting tomato paste in my stock. Thank you so much for going into the detail that you do. These instructions are invaluable to me!

@thegreenroom338 Жыл бұрын

I found a Pépin video about 10 years ago on making a galantine and I made that as an obsession for a few years then moved on to experimenting with quartering and filleting chickens in different ways with many different finishing methods, stuffings, and marinades. I love seeing your version and absolutely love the techniques on crisping up the skins and making the amazing sauce. I'll definitely be trying this. I always roast up my left over bones from my whole chicken to make a stock or sauce but never thought of throwing them in my slow cooker! I'm way more likely to see through my stock making now. Thank you for all your wonderful little restaurant secrets, they really one up any dishes I thought I'd already mastered. Keep the great content coming

@Mastodon6889 Жыл бұрын

You've got a knack for translating high end techniques and aesthetics into something anyone can understand and enjoy. Really dig all your videos and it makes perfect sense why your channel is blowing up. My vote is to include the pro level tricks. You can also do this over regular precleaned chicken breast anyways and it is entertaining to watch even if it's something most people can't nail on the first try.

@bonethreeprime9435 Жыл бұрын

Hey Bri, Thank's for all the Tips and Tricks from the chicken feet to the deboning. It is great to know how to do this stuff at home!

@danielwise3290 Жыл бұрын

Your explanation and filming of the high end technique was fantastic! I've watched other videos on deboning chicken, but this has the best view of the whole process by far. I am very excited to try the technique and recipe for the family this holiday season. Thanks for the great video!

@krystofkrajnik3907 Жыл бұрын

I consider myself a “pro home cook”. I like your recipes for the various techniques you present. This kind of chicken butchery was new for me, thank you for that.

@AceHBK972 Жыл бұрын

I love difficult but highly rewarding technique driven recipes. Thank you! Can’t wait to try this.

@tomv7017 Жыл бұрын

i love how you explain these high end tips and techniques. it makes everything very approachable.

@timfalardeau9753 Жыл бұрын

love the high end stuff... keep it coming

@emilyr2836 Жыл бұрын

I specifically watch for your ability to bring the pro level techniques and knowledge to home cooking. So I'm definitely in favor of seeing more difficult techniques!

@jklphoto Жыл бұрын

Yes! Bring it! The pro tips are invaluable! We are all enriched by your willingness to produce and share great content!

@joshuadunne Жыл бұрын

Really loving the higher-end technique stuff! Your explanations are always well delivered, and never come off as condescending. Love your work!

@Panos_79 Жыл бұрын

I voted for this one in a poll you put out some time ago, so I'm really glad to see it. Great technique, thanks for sharing, it looks so good.

@rickb3288 Жыл бұрын

More please. Damn that dish looked mighty tasty. Your camera work and explanation of both the how and why really makes this presentation shine.

@Galactic123 Жыл бұрын

Secret to amazing food is time, patience, technique, and like 2 lbs of butter.

@BrianLagerstrom Жыл бұрын

you get it!

@Default78334 Жыл бұрын

I once got hot chocolate at a fancy chocolatier and made the mistake of looking through the door to the kitchen where it was being made. The secret was that they used heavy cream and threw in a slug of butter at the end.

@jeemoon1626 Жыл бұрын

This content is fire. So many cool details in this video to mention, but the addition of tomato paste, the gelatin hack and that tiny mixing wands were all so so good. I’ve been watching your videos for a while, but man, this one is the one. Although I got some ptsd when you sauced the jus over the skin. Thank you Bri. 👏👏

@-gina1114 Жыл бұрын

I definitely like learning the higher end techniques. Thank you so much for teaching us this one Brian!

@kristinaandthegerman4554 Жыл бұрын

I adore the boning of the chicken technique! My brother in law is a master chef and I still love watching him do this at least once every time we are together as a family.

@spicerack4397 Жыл бұрын

This chicken is a master class in perfecting and elevating the lowly, everyday chicken we eat and love. Definitely like this higher level of technique. Definitely worth the three days this would take me. This chicken dish reminds me of the wonderful food, back in the day, in the '50s and '60s on Pan American Airways, first class...my dad was an executive for Pan Am. It was catered by Maxim's of Paris. It was so inspiring see you debone that chicken and make the stock then to a glace. Gangsta!!! I like your delivery and making it as simple as possible. Bravo, young man.

@alessiawiens7691 Жыл бұрын

Thank you a lot for all your tips and tricks. I've tried many of your recipes, and all of them turned soo good. Every recipe is well explained.

@dk.fresh66 Жыл бұрын

Sensational! Bravo! I love your channel… Always look forward to the next recipe upcoming! Thank you for doing this… Not just for me but for the rest of the KZfaq world!

@alanawalker6318 Жыл бұрын

My favorite videos of yours are the higher end restaurant level recipes and techniques. It’s so nice to be able to learn something that I can use at home.

@Alex36Quest Жыл бұрын

This was very great, love the more pro moves from you. I think your ability to do both week(k)nighting and these more pro, high-workload-high-reward style recipes are a big part of your strength and appeal. I can find any kind of recipe for any kind of work mood I'm in, and it will all be amazing.

@russellschaper-kotter7783 Жыл бұрын

Solid recipe. You are easily the best chef show on KZfaq right now.

@smartersean Жыл бұрын

Great stuff. Really like the simple explanations of high end techniques

@krussell9995 Жыл бұрын

So much great info in this one! Deboning a chicken, making stock, glace, and an expert way to pan roast chicken. I throw a couple bay leaves, about a tablespoon of peppercorns and a splash of apple cider vinegar (I've always heard it helps release the collagen in the chicken peices) in my stock also, but that's just for general use. Great video Bri, no weird ingredients (aside for maybe the chicken backs but you give good resources and honestly you could use the bones you removed from your chicken) and no super complicated technique.

@hawknewton3344 Жыл бұрын

Love the high-end information, I aspire to cook like that and it's one of the reasons I watch your channel. Thanks!

@melaniestallings2621 8 ай бұрын

Can’t wait to try this. And, yes, keep showing us advanced kitchen techniques.

@looper451 Жыл бұрын

LOVE videos like this. Love the easy weeknighting videos, but l adore in depth, technical, fine dining videos

@truetekkit Жыл бұрын

Ive been watching for a bit this vid got me to subscribe, really loved how complete and detailed it was

@dreamingtreefarmstead Жыл бұрын

Brian! This looks AMAZING. This is the kind of content I'm looking for! **chef's kiss**

@John-nl2kt Жыл бұрын

Good to have a high end cooking channel with clear instructions ✌️

@rolandsalazar9562 Жыл бұрын

Love the technique videos. It gets us home cooks making better looking dishes for dinner parties

@Chan_Prado Жыл бұрын

Bri, love these advanced techniques! Thanks for sharing!

@williamharberts5514 Жыл бұрын

I loved the technique lessons; I''ll try it this week! This might well become my second favorite of your recipes, even this couldn't top your apple fritters which are beyond wonderful.

@johannesschmersahl4035 Жыл бұрын

I’m following your culinary experience here from Germany! Thank you for the great recepies ( an the metric translation;) )!

@brendonbyrne6003 Жыл бұрын

Yes, I love the higher end cooking techniques. please show more. also with some of these more time intensive proteins I'd love just to hear your thoughts on potential side dishes to go along (or maybe some additional videos showing some sides). But thanks for all you do. Love watching your cooking!

@andrewkrahn2629 Жыл бұрын

I forget if it was Helen Rennie or Adam Ragusea, but one of them pointed out that if you're using powdered gelatine to add body to a meat sauce, cooking it for long enough (like B-man is doing here) is massively important. It dissolves quickly, but the difference between adding it 45 minutes before the end and right at the end is the difference between a thickened sauce and chicken jello. The cook-time keeps the gelatine from turning gloopy when it cools.

@515aleon Жыл бұрын

Two other folks I watch more or less religiously. Maybe Helen, but Adam made a "spin off" on the Beef Burgundy and used gelatin.

@MrDacedric Жыл бұрын

I love seeing the high end content. Been watching for a couple weeks but that earned my sub, I feel like I am starved for youtube cooking content that isn't a repeat of the basics.

@fleabowitz Жыл бұрын

I made this thing....kind of. I made the stock for the au jus (using bone in chicken parts I had on hand and the store gelatin instead of feet), I didn't have time for the deboning whole chicken so used bone in thighs which I also had handy. It was fantastic...easily one of the best chicken dishes I've made. Kids and wifey very impressed. Thx Bri!

@jamesmassillo7460 Жыл бұрын

Keep the advanced techniques coming! Thanks!

@giraffesinc.2193 Жыл бұрын

VERY MUCH like seeing these high-level techniques, Brian, and thank you so very much!

@wagslarr Жыл бұрын

Nice job Brian. Love the high end videos and techniques! Keep making them.

@frann.8879 Жыл бұрын

Hi Brian….I love this episode….you did a superb job explaining the technique and your camera shots of cutting up the whole chicken was “SPOT ON”…Well done!👌👌👌👌👌 ⭐️⭐️⭐️⭐️ Thank you for taking the time to show us the pro moves-I really enjoyed how it was presented.👏👏👏👏 Be safe, Be well ✌️✌️😁😁

@natalieb2319 Жыл бұрын

Loved this vid! I love your attention to detail and I always learn something from you! Would definitely want to see more pro level techniques

@kevinfield9391 Жыл бұрын

Great work as always Brian, really appreciate the work you put in to bring us these educational and entertaining videos!

@danielshults5243 Жыл бұрын

Impressive! Lots of good inspiration in here. I'll be saving this one for a special occasion.

@corylcreates Жыл бұрын

I'd love to see this in a complete meal, maybe even multiple courses. It was a nice lil change to see a high end process instead of the very accessible recipes and techniques. I enjoy them both!

@Max-nb7eg 11 ай бұрын

love the high end stuff brian!!!

@matthewhendricks1891 Жыл бұрын

I love the more technical content Bri :) Great video! I will definitely be give braving this recipe a try soon. It looks incredible

@MrShocktakan Жыл бұрын

This looks amazing. Thank you for a recipe I didn’t know I needed! Making this weekend!

@ZaneKyber Жыл бұрын

That was a very good explanation between when a dry brine is better and when a brine is better. I never realized there was a difference but what you said does make sense

@laurabaldacchino5744 Жыл бұрын

Literally salivating by the end of the video. Sure looks like it is worth all the effort. Thank you so much for teaching us how to properly prepare restaurant quality chicken at home! Looking forward to more pro-level cooking techniques.

@stevenabra5397 Жыл бұрын

Another +1 for teaching restaurant techniques - I really enjoyed this!

@hungrydad7537 Жыл бұрын

"But it is the nice one"!.. And then the guitar riff !😂👏👏👏

@MultiGemgirl Жыл бұрын

love these kinds of videos and can't wait to try it

@ericaslon Жыл бұрын

Keep the technique vids coming. Absolutely love that kind of content.

@DTD963 Жыл бұрын

I really appreciate that you write the directions out!

@stefanmorariu9909 Жыл бұрын

LOVE the Hugh end techniques and explanations

@thatguytom1 Жыл бұрын

Including these techniques in your videos is really helpful and I find its presented in a way thay we can all pick and choose how advanced we want to go based on time/skill

@SeattleSandro Жыл бұрын

This is good, advanced cooking! You cover some really important techniques here and EVERYONE should know how to debone a chicken and make a good homemade chicken stock, if nothing else. Such a good way to use up older veggies and left-over chicken scraps.

@robinreitmeyer Жыл бұрын

Looks absolutely delicious and amazing! Thank you for the video! I definitely want to try this.

@drewkg14 Жыл бұрын

Love the higher end stuff. Keep it coming.

@davecoulter Жыл бұрын

LOVE the high end technique focus. Keep it up!

@benwagoner9741 Жыл бұрын

THIS is an amazing video! I love the high end restaurant techniques and that food looks incredible! I will be making that sauce very soon in the future.

@Anaberhaus Жыл бұрын

The higher end techniques are what I am here for! “It is the nice one tho” had me dying 😂

@JoelBecker Жыл бұрын

Yes to the high-end technique. It's not often out there at all, and you break it down in an incredibly learnable way.

@trevormcculloch5011 Жыл бұрын

Thanks Bri! Love the pro techniques.

@dmays67 11 ай бұрын

Living in my car currently I can only bank all this sweet cooking goodness until circumstances change. Thank you Bri for keeping my cooking passion alive (I even work in a kitchen as a steward damnit!). Or maybe inspiration will arrive and I will take your sweet knowledge and tips on the road? Love what you do, keep doin it! ❤

@JoeWDye Жыл бұрын

I love seeing the high end skill stuff. for sure something I want to make for a date night. my favorite is your weekknighting videos.

@jacksonfl Жыл бұрын

Greetings from Jacksonville Florida USA. Yes. Yes. Yes. Always eager to elevate my cooking, so I loved this. Like taking a culinary course. Will practice this dish, then make for guests. Thanks for doing it.

@erikellis1418 Жыл бұрын

I recently had the half-chicken entree at Wolfgang Puck's restaurant in Brownwood, FL. This video has answered so many questions I had after eating that dish. Thank you! And yes, I definitely like this kind of high-end restaurant-level instruction! 🤓😃👍

@eduardothecoolest Жыл бұрын

Love the higher level recipes and techniques. I've been a home cook since I was in college and just wanted to save money. Now after years of following KZfaq chefs and two years of a pandemic, I prefer the most "bang for the buck" meals. Using everyday ingredients but interesting technique. Brian's channel is leaps and bounds better and actually helpful compared to other KZfaq chefs - without the pompous attitude, without arbitrary rules just because it's what other KZfaq chefs do. Simple yet elegant.