@@BogdanOfficalPageexactly what I was thinking...
@MadLadCheese101
10 ай бұрын
@@BogdanOfficalPage you doesn’t have any sense of humour because if you did you would realise i made a joke
@rhodaborrocks-dy3fb
10 ай бұрын
3:12 I can’t believe that chicken still had a pulse
@Wombatpoop1
2 ай бұрын
This is the difference from the shit you’ve been told and the chefs reality. It’s why the restaurant chicken is so good
@Wil-dq5xq
10 ай бұрын
Flipping the lemon and juicing it/catching the seeds with one hand. such a badass move. The best chefs have the sickest style
@exoson1814
10 ай бұрын
Excellent. Another use for the smaller cast iron pan. Years back I had a foil wrapped brick I used for that. I think I was spatch-cocking the chicken and roasting in the oven. Your version looks much better.
@FatPasta
10 ай бұрын
I actually tried this technique a few months ago and now my inlaws never want anyone else cooking for them lol
@FallowLondon
10 ай бұрын
😂
@pilgrim5355
10 ай бұрын
This is what you call respecting the animal. The technique and method applied with simple ingredients but cooked beautifully *chefs kiss*
@spamstabber
10 ай бұрын
I don't have any bricks but I used a big chunk of lead and that worked just as well. Thanks!
@RichmondEstes
10 ай бұрын
Ha
@overseastom
10 ай бұрын
Maybe add a mercury sauce afterwards, eh? Heavy metal chicken dinner ftw.
@spamstabber
10 ай бұрын
@@overseastom I think that would be breaking the law, breaking the law.
@franzfanz
5 ай бұрын
I like how Will takes one bite then the video ends. No more needs to be said, you can see the deliciousness with your eyes.
@paulfoot9230
4 ай бұрын
Making this dish for lunch today, chicken brining in fridge, loads of aromats in brine, serving with rosemary Parmantier potatoes and french beans
@mikebolan3068
9 ай бұрын
That chicken looks incredible. This is a great technique but a home cook's biggest difference is going to come from buying a heritage chicken instead of a 7lb supermarket roaster.
@padders1068
10 ай бұрын
Great work Will! Looks amazing and I'm sure it tasted even better! Thanks for sharing 🙂😋😎❤
@ChrisJakins
8 ай бұрын
Nice method. I have the same induction hob at home and they are very powerful. Weirdly you can get less power than the lowest setting of 1. If you hit the button it goes to temperature mode and you have 60-240 instead of 1-10. Anything under 100 is very gentle if required. Obviously cast iron gives you control with its heat retention as mentioned in the video.
@korgscrew2000
Ай бұрын
A temperature probe is the best thing I've ever bought for cooking.
@patrickkelly2149
10 ай бұрын
We cook Sunday roast chicken like that We serve it with a white wine and Wild mushroom jus/sauce
@patrickkelly2149
10 ай бұрын
@fallowlondon
@patrickkelly2149
10 ай бұрын
@FollowLondon I as chef a lot from your video Example clean down/80% of not seen in Kitchens
@tconsidine1978
7 күн бұрын
This is the best food channel
@Ninjastar202
9 ай бұрын
Fallow is crazy right now, guys are amazing
@awineandfoodnerd
10 ай бұрын
Sort of new subscriber. Thanks for sharing all of this and making this home cook think and rethink about the possibilities for things…even the small stuff. Looking forward to the next post!
@thefamilycat86
9 ай бұрын
Gonna try this recipe over the Christmas holidays!
@richieh2006
4 ай бұрын
I love you, guys. Thanks for all your videos.
@Saturdaykids
10 ай бұрын
Brilliant crust. Top. I love my Chef. I'll clean up.
@johnandreo
7 ай бұрын
Fallow cookbook WHEN?
@j.a.i.6626
10 ай бұрын
fantastic. as a professional chef, i always learn stuff in your videos. but thighs are definitely superior 😌
@jtb52
10 ай бұрын
Brilliant need a cooking project with my dad this weekend
@queeniegreengrass3513
7 ай бұрын
I love your videos, so fun and informative.
@michaeldere2892
10 ай бұрын
Nice ! I changed the plating at the end and placed the sauce on the bottom to keep the crispness. Loved it!
@georgebaker1486
10 ай бұрын
I swear at 2:13 I heard a chicken.
@JAK3080
2 ай бұрын
Cooks chicken like an absolute master chef, picks up a taste at the end with a spoon 😂
@Moneymagi
8 ай бұрын
That chicken let out a noise when the first leg was cut off and slammed onto the board haha
@randomstoragespace
9 ай бұрын
Cooked all chicken this way at Jamie Oliver Fifteen. Proper stuff
@Shif80
10 ай бұрын
Looks fantasy chef. Loving the Nisbets special induction hob too! Did you take the chicken to 56 and then rest it?
@cappaslangmurderer
10 ай бұрын
that's right
@christinetyrrell2295
10 ай бұрын
Looks delicious
@YMESYDT
10 ай бұрын
Would you guys do a video on high quality, minimalist home cooking equipment? Are Japanese knives worth it, do you need cast iron or carbon steel or copper or nonstick, I can never get a straight answer on this stuff
@TheArmouryOfficial
9 ай бұрын
just get one good knife, and a cheap cast iron. You'll be set for most recipes.
@winstonbarlowmusic
9 ай бұрын
Where do you get your wooden chopping boards from?
@Ryyyzzor
9 ай бұрын
Can’t wait for someone to grab the handle of their new cast iron skillet for the first time 😅
@VarunDaniel
9 ай бұрын
How’s he holding it bare handed
@Ryyyzzor
9 ай бұрын
@@VarunDaniel asbestos hands! No idea might be a more expensive skillet and have a handle that doesn’t heat up as easy but mine gets hot as hell lol
@maxleung1448
10 ай бұрын
Chef when you pour the sauce on the skin, would the skin stay crisp for a bit?
@GoGoTwice
10 ай бұрын
My goodness that looks amazing!
@balearicburger
10 ай бұрын
Top chef. Love this channel ❤
@andrewdempster8026
10 ай бұрын
What is your restaurant ? I love your stuff
@Kaminary23
9 ай бұрын
hay chef , i hope i can join with your team soon im from indonesia and working at kitchen also
@johannsebastianbach5223
10 ай бұрын
2:15 - the dismembered chicken's last cluck.
@MoldyBread90
9 ай бұрын
I couldn’t quite make out what you said/added at 8:40 to thicken the sauce? Anyone catch that?
@John5ive
8 ай бұрын
Sounded like whole grain mustard
@999darkmatter999
4 ай бұрын
Nice.
@lassepleb3258
8 ай бұрын
"Brick Chicken" did definitely not originate in America. It's an old roman style of cooking chicken and is called "Al mattone". Amazing way of cooking the chicken, but American it is not.
@hizaruasuma5689
10 ай бұрын
Great job as always, Will! That chicken looks fantastic. I think it's perfect recipe for the upcoming Christmas. Also it's funny when you flambeè the chicken and it startled the cameraman 😂
@petrrozsival8554
10 ай бұрын
Alright thats it......subscribed
@mrboneman4354
10 ай бұрын
looks great guys
@olaf9957
8 ай бұрын
What does he put at the end to thicken ?
@thru_and_thru
5 ай бұрын
whole grain mustard
@tofinoguy
8 ай бұрын
72 degrees for chicken? I guess the Brits are braver than us here in Canada!
@TravisHall-q1y
10 ай бұрын
Hey fallow, im a fellow, cooking fallows for my other fellows. Goodaye mate
@jonaslundholm
8 ай бұрын
Wow!
@Nosceteipsum166
10 ай бұрын
That's basically how I cook deboned chicken thigh. Only difference is the sauce which I use either heavy cream or wine + butter. Crispy af and focken delicious.
@rcnyoplait
9 ай бұрын
Skills
@TKM11370
10 ай бұрын
well that's dinner tomorrow sorted!
@Tomasz2488
9 ай бұрын
Looks beautiful, but leaving chicken skin down on the cutting board will make it soggy. I need to try this sauce, never used fresh estragon.
@TimBouman
10 ай бұрын
@Fallow where do you buy your cast iron pans? Do you have some suggestions for me? Kind regards, Tim.
@nofam
10 ай бұрын
Can't go wrong with Lodge pans - US-made but available all over the world, and are pretty much bulletproof once you've seasoned them.
@TimBouman
10 ай бұрын
@@nofam Thank you.
@ice4142
10 ай бұрын
If you have induction be careful with the cheaper cast iron pans as they can be rough on the bottom and scratch your hob/stove top. Other than that they will work the same.@@TimBouman
@TimBouman
10 ай бұрын
@@ice4142 I do have induction. What brand is best for induction?
@PanagiotisPolitis-bl9xj
4 ай бұрын
the culinary brick is spreading
@silverfox209
10 ай бұрын
do you ever have a problem with emulsifying that much butter into a sauce? how do you know if you there's too much fat in the pan and is there a way to do it substituting the brandy and/or the chicken stock
@timit29
10 ай бұрын
Swap brandy for white wine if you want a more acidic sauce, otherwise whisky. For stock I could see a mushroom stock (with dried shiitake) work really well.
@pointbreak4490
10 ай бұрын
10% salt is more than the salt % of the cell so through osmosis the water is going out of the cells therefore dehydrating the chicken Diffusion will make some salt go into the cells and draw some water with it as well
@ninjadudeofficial
8 ай бұрын
Loving these kinds of videos but would be cool seeing more showing what you do with veg, though from the little I've seen maybe that's pretty simple stuff too
@DavidBcc
10 ай бұрын
Could you guys tell me why a professional kitchen wouldn't use *tallow*, instead of oil? Given that seed oils are very controversial lately, I'm curious about the pros and cons of tallow.
@Equinoxious342
10 ай бұрын
Tallow is expensive, carcinogenic seed oils are cheap. Tallow tends to be messy and much harder to clean up as it’s solid at room temp. Avocado oil is a healthy, high-smoke point oil so ideal but it dents the bottom line so rarely used in restaurants. Restaurants would rather just kill you.
@fennec_5921
10 ай бұрын
@@Equinoxious342 "carcinogenic" lmao as if
@Aidan.17
8 ай бұрын
"Add a little chicken stock once that's burnt off" - what you mean his eyebrows? :)
@fabe61
9 ай бұрын
I find a lot of butchery breakdown videos to be far too fast or unclear. The taking off of the legs and wings was very speedy and shows your skill - I couldn’t do it that fast for sure - but the essential bit, being the removal of the breasts together as a whole and then the trimming of that single ‘cut’ of chicken, was covered really nicely. Wanna give this a try now!
@jackbourner7965
10 ай бұрын
Should you actually cook it to 72? Or should you pull it at lower temp?
@Harfpint-chef
10 ай бұрын
Pull it at a lower temperature and the residual heat will carry on cooking it while it rests. If you pull it at 72 by the time it has rested it will be overcooked.
@davidz2690
8 ай бұрын
just go by how it feels when you press into it, this whole american temperature obsession is ridiculous lol
@michaelbohm5160
8 ай бұрын
@@davidz2690 Exactly. They just can't cook.
@MikeCampo
2 ай бұрын
@@davidz2690 it takes training and practice to know when things are done by feel...and an easy way to obtain that is by measuring the temp!
@Ali-1A295
10 ай бұрын
Hallo Sir I am a 27 years old engineer But I always wanted to be a chef do you think it is too old for me Thank you 💞
@ianallen738
9 ай бұрын
Trains are hard, don't give up.
@cruzherrera91
8 ай бұрын
The American way is with the thigh meat taken off the bone with the breast so you get light and dark meat looks great chef
@Alex-ck4in
9 ай бұрын
Chicken so fresh it still clucks (2:13)
@Anteater23
10 ай бұрын
How to make steak bearnaise?
@elibrod9981
10 ай бұрын
We Russians make the whole chicken under the press, it’s called chicken Tabacka. It t has to be a young chicken, which is marinated with lots of garlic, pepper and vinegar, butterflied along the spine bone, opened up like a book and put under the press on the cast iron skillet. Second course is always watermelon. Cheers to our confederate brothers down south. Russians also make their moonshine and it’s wicked
@SurrealLumberJack
10 ай бұрын
That sounds fucking amazing. Would love to try it!
@elibrod9981
10 ай бұрын
@@SurrealLumberJack Why not make it? Copy paste Цыпленок Табака into KZitem search and watch for yourself.
@Airborne76
10 ай бұрын
I watch all of you guy's video's and wanted to know, has Gordon Ramsay ever dined at your restaurant? Your food always looks so excellent and top tier, I'm curious what his opinion would be? Can't wait to visit London to have dinner at your restaurant!! Keep up the excellent work!! 👍😊😋
@gozutheDJ
10 ай бұрын
who cares what gordon ramsay thinks lmao
@nick260682
10 ай бұрын
Love the way the American food PR machine has convinced the world this ancient cooking method is theirs 😂
@BeccaTKawaii
Ай бұрын
Secret to great food is just butter.
@MrJlkafh
10 ай бұрын
What brand of brandy are you using for that sauce?
@Jonathan-xj1xw
10 ай бұрын
Did he say he took it off the heat at 56 (or 60?) and it rose to 72 while resting? Or he served it at 60?
@joeb6705
10 ай бұрын
You know you can rewind right
@Equinoxious342
10 ай бұрын
How to say you’re a cotton-headed ninny-muggins without actually saying you’re a cotton-headed ninny-muggins.
@johnwesthead4209
8 ай бұрын
Camera man shit himself😂😂
@alanchristian95
10 ай бұрын
Sauce around the chicken and not on top of the crispy skin 😊
@gozutheDJ
10 ай бұрын
wrong. always sauce your food. what's the point otherwise?
@Brucey69
7 ай бұрын
Handheld camera and body cam give me motion sickness. Nice other wise
@Gir0wnes
10 ай бұрын
3:20 everything reminds me of her 😭
@airbornez602
Ай бұрын
Little bit of butter 😂😂 dude half deep fried the chicken
@mattbrown1773
10 ай бұрын
Did he misspeak when he said 10% salt for a brine? Seems crazy excessive.
@zinqe1595
10 ай бұрын
6:55 was what i said to my gf
@HarveyJackson1967
10 ай бұрын
I'm unsure what was meant by this.
@vietduc562
10 ай бұрын
dont you need the weight to be hot? looks fantastic tho
@fazebank8549
4 ай бұрын
I'm sure it tastes good, but letting it rest skin side down, then putting the sauce on top takes away most of the crispiness
@willjohnson2722
10 ай бұрын
Mmmmmmmmm
@wanneswanted6747
10 ай бұрын
this guys every recepi is butter butter butter butter
@jake_keighley
8 ай бұрын
3:20 I'd better call her...
@D0ggerel
8 ай бұрын
You don't get hot spots in a cast iron pan? Nah dawg. Cast iron heats REALLY slowly and unevenly, with a central hot spot, not nearly as good at conducting heat as aluminum/copper core pans. What it does well is hold a steady temp once it's gotten hot. But it takes a long time to get there. Also, this is going to piss off all classically-trained chefs, but pan basting does nothing. Nothing.
@010les
9 ай бұрын
why does this chef always have the look of impending doom on his face ?
@gd5830
10 ай бұрын
Looks ok I guess... :D :D :D
@Grilnid
10 ай бұрын
Who knew Adam Ragusea was such a trailblazer with his trusty brick
@serialbets
10 ай бұрын
That dude is a tool and he did not invent that
@All7777Fever
10 ай бұрын
He is most definitely not the first.
@hoilst265
10 ай бұрын
Do you know how to cook a galah with a brick?
@hislord1
10 ай бұрын
Is that the same wooden cutting board used for the raw chicken? Isn't there a risk of contamination by using the same one for both cooked and raw even if you wash it?
@steventagg
10 ай бұрын
Everything in the dish was cooked. Nothing served raw. No cross contamination.
@hislord1
10 ай бұрын
@@steventagg The cooked chicken was cut on the same board, or so it appears.
@steventagg
10 ай бұрын
@@hislord1 right, yeah. Assume the board was washed after the chicken prep or flipped over.
@ianallen738
9 ай бұрын
"even if you wash it" -this is your brain on american paranoia and antibiotically overmedicated food industry
@Andy-White
8 ай бұрын
@@ianallen738yeah because salmonella is just a figment of people’s imagination 🤡
@f1ykai326
7 ай бұрын
Wtf is a whole grain?
@badfrog7395
9 ай бұрын
Pull the dam feathers off come on
@elizabethanderson2968
10 ай бұрын
PHWARRRR
@mxlies15
10 ай бұрын
the camera is auto focusing in a way that's meant to record faces and it ends up making the food look a little blurry at times and it kinda messing with my eyes, I believe this Is fixable with just a potential lense change to something more meant for land scapes, or cheap maybe soft wear you could rewrite what ever tells the camera to auto focus on faces and have it do a more full screen clear shot,
@someguy3806
10 ай бұрын
third
@nofam
10 ай бұрын
3:21 reminds me of my ex-girlfriend. . .
@andiparker3733
10 ай бұрын
The chicken is raw.. shouldn't be using a red knife rather than a yellow one? 👀🤔
@muzyczkaodasi
24 күн бұрын
Working with that chicken, doesn't looks to proffessional.
@edwardkent
9 ай бұрын
Some of that chicken at the end looked raw to me.. now i'm not a chef or a culinary expert, so i would probably send it back, it's good to see teenagers like this cook things and even mildly basic explaining, even when they don't get it right
@ianallen738
9 ай бұрын
You should stop sending plates back. Or maybe just stop eating out all together.
@edwardkent
8 ай бұрын
I'll send back what ever i want Mr Gay Bollocks@@ianallen738
@yemiez
8 ай бұрын
indeed, it's clear you're not a chef nor a culinary expert 💀💀
Пікірлер: 178