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
2 жыл бұрын
Thanks for watching Greg. So glad you liked this one.
@Joseph1NJ
2 жыл бұрын
Yeah, I remember way back when the Food Network was about... wait for it... food.
@thestellarelite
2 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
2 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
2 жыл бұрын
@@Joseph1NJ , I remember too. I always liked David Rosengarten’s Taste.
@ludwigziffer6895
2 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
2 жыл бұрын
Haha I’ve done this move a few thousand times. Thanks for watching
@TheBestcommentor
2 жыл бұрын
My immediate reaction was, "Oh he's done this a LOT." Made it look so easy
@ninianstorm6494
2 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 kzitem.info/news/bejne/0o-jqaiPhXdqnmU george bush 14y ago said add ukraine to nato foreshadow nuland f eu coup 2014 support = 1. kzitem.info/news/bejne/z4qHmXhnml-bZWU 2001 pentagon memo kill occupy iraq to syria kzitem.info/news/bejne/wKOosIZ-sJSHem0 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. kzitem.info/news/bejne/1ZdvyouInHaGg3Y 3. kzitem.info/news/bejne/qnibuHZtq4mckm0 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 kzitem.info/news/bejne/tq6lsmyqgYWSapw ray epps-fake sole survivor from ritten house case 2.0/podesta 2.0 when you look at left wing msm collaborate kzitem.info/news/bejne/sKSMrpykZqiYiKw dnc smear looking into treat covid symptoms/travel bans but permit parades/riots, recall snitches get rewards? a. kzitem.info/news/bejne/kWx835tqppN9ipw b. kzitem.info/news/bejne/sWd8u4GagYdjbJg
@paulasimson4939
2 жыл бұрын
I really, really like seeing this kind of high end technique. And your shots of deboning the chicken were perfection.
@BrianLagerstrom
2 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
2 жыл бұрын
@@BrianLagerstrom Oh of course he did it first try.
@amylewis2896
2 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
2 жыл бұрын
That’s a fun idea
@Bougie92
2 жыл бұрын
Oh yes, please!
@jerryballstein
2 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.
@brettmoore6781
2 жыл бұрын
I LOVE seeing the higher end techniques in vids sometimes, thanks!
@pauldellasalla
2 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.
@arabscamel1034
2 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!
@wesleycolquitt2259
2 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
2 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
2 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
2 жыл бұрын
It's very good! I love learning, and the camerawork was superb. I'll deffo try this.
@MrJruhl1
2 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
2 жыл бұрын
ditto
@torreyholmes7205
2 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,
@Mastodon6889
2 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.
@dimilton3166
2 жыл бұрын
Hahaha, when he said, “Not the nice one,” and it WAS the nice one… too funny😆😆😆
@crispypancetta681
2 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!
@kellykang2684
2 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.
@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!
@taccosnachos
2 жыл бұрын
Love to see french elements in your vids, your explanations are brief and concise, which makes it very easy to follow.
@darinbennett3638
2 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!
@krystofkrajnik3907
2 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.
@andrewkrahn2629
2 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
2 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.
@ZaneKyber
2 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
@jonathanzemke4544
2 жыл бұрын
Brian, Love your videos! I'm a butcher at a grocery store. I showed your explanation of how to split a boneless half chicken to my counter associates to teach them some technique. Well done and meat cutter approved.
@50sKid
2 жыл бұрын
I love when you do the actual chefy stuff with techniques and all that. IMO (and I think you've said this before) that's what sets you apart from most of the other FoodTubers. You were a chef. Own that shit, yo. PS. I've done this entire video before, soup to nuts, and it's definitely one of life's great pleasures. Great content as always, Bri! What would you serve as a side, when you make this?
@JoelBecker
2 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.
@christophercarlson4543
2 жыл бұрын
I went to culinary school and learned how to debone a chicken. Unfortunately in Dec 2021 I got C19 and can no longer work. I never got the chance to put my new cooking skills to use. I love watching your videos. Learn a lot from you . Thanks you and keep up the great work
@TheSmugglersRoom
Жыл бұрын
After several weeks I gave it a try. I butchered the deboning of the chicken, it looked a bit like a car accident that ended in a murder scene. However . . . . BOOM!!! That sauce is absolutely LEGIT!! OMG Brian . . . WOW! Thank you for sharing the entire process bro, outstanding!
@evilganome
Жыл бұрын
Watching you debone the halves reminded me of deboning whole chickens so that you wind up with a little chicken suit that you stuff, truss and roast. When it comes time to carve, you can freak out unsuspecting guests by starting to carve across the chicken and producing beautiful slices of chicken and stuffing.
@bonethreeprime9435
2 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!
@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.
@ktb393
3 ай бұрын
When you are trying to get the fond off, you can pour the water onto the tray and then return it to the oven for 5-10 minutes and it will be much easier to scrap off and add!
@russellschaper-kotter7783
2 жыл бұрын
Solid recipe. You are easily the best chef show on KZitem right now.
@thomaskendall452
11 ай бұрын
Excellent demonstation of deboning a whole chicken, Bri! Clearly, practicing a few gazillion times makes perfect. But, for those who blanche at the thought of mastering this art, there is a cheat. Some smaller, independent butcher shops will debone a chicken, albeit for a price. (Be sure to save the bones for stock.) The chicken will likely be of a higher quality than you can get from a supermarket or big-box store. And some of these small shops can get you backs, feet, etc. One-stop shop!
@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
@peteralessio1585
Жыл бұрын
Brian: your talents, techniques and cooking skills are impressive. I am a grad of CIA (many years ago) and find your videos and cooking style truly artful and of high quality. Thanks. Wish I could find these recipes on your website.
@rickb3288
2 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.
@dmays67
Жыл 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! ❤
@Anaberhaus
2 жыл бұрын
The higher end techniques are what I am here for! “It is the nice one tho” had me dying 😂
@brendonbyrne6003
2 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!
@artistlovepeace
2 жыл бұрын
This man is educated in the culinary arts! Whoa! His entire channel proves it.
@hungrydad7537
2 жыл бұрын
"But it is the nice one"!.. And then the guitar riff !😂👏👏👏
@myjewelry4u
2 жыл бұрын
Love it! I’m sending this to my sister. She stopped eating meat very young after she saw mom breaking down a chicken. She’s gonna hate me, but it’s worth it.
@MrDacedric
2 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.
@ocidric
Жыл бұрын
lol that little blast of metal music at the blow-dryer reveal
@looper451
2 жыл бұрын
LOVE videos like this. Love the easy weeknighting videos, but l adore in depth, technical, fine dining videos
@sleaverbar3717
2 жыл бұрын
I like the fact you show me an easy way to debone a chicken seems easier then what I have tried in the past
@Galactic123
2 жыл бұрын
Secret to amazing food is time, patience, technique, and like 2 lbs of butter.
@BrianLagerstrom
2 жыл бұрын
you get it!
@Default78334
2 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.
@2Wheels_NYC
2 жыл бұрын
I'm not a chicken guy, and I'm drooling over this! And, yes.... Keep up with those advanced techniques! I believe we're all here to learn!
@jeemoon1626
2 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. 👏👏
@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! 🤓😃👍
@-gina1114
2 жыл бұрын
I definitely like learning the higher end techniques. Thank you so much for teaching us this one Brian!
@shirvy
2 жыл бұрын
I can safely say I have never wanted to try a recipe more in my entire cooking career 💯💯💯💯 thank you sir 👍🏼👍🏼🙏🙏
@timfalardeau9753
2 жыл бұрын
love the high end stuff... keep it coming
@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 KZitem 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 KZitem chefs - without the pompous attitude, without arbitrary rules just because it's what other KZitem chefs do. Simple yet elegant.
@annagh2351
2 жыл бұрын
The hair dryer part made me laugh 😂 loved this video definitely going to make this
@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.
@tomv7017
2 жыл бұрын
i love how you explain these high end tips and techniques. it makes everything very approachable.
@jonkirkwood469
2 жыл бұрын
I appreciate the more advanced preparation techniques. It helps me grow my repertoire. When things go south, I stop; panfry; saute; or, soup it up. Viola! Safe at home.
@krussell9995
2 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.
@johannesschmersahl4035
2 жыл бұрын
I’m following your culinary experience here from Germany! Thank you for the great recepies ( an the metric translation;) )!
@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
@amontpetit
2 жыл бұрын
Watching a trained pro baste chicken/steak on the stovetop is the easiest way to spot the fakes. Love seeing the higher-tier content!
@DTD963
2 жыл бұрын
I really appreciate that you write the directions out!
@theaerogardenhomestead
2 жыл бұрын
I took a continuing ed night class at Johnson and Wales and learned to quarter up a chicken. It was and still is the best skill I ever learned and I use it all the time to save money. This feels like an addition that to that class and I loved watching it and learning this next level skill. I'd love to see more.
@socketman
2 жыл бұрын
Having made basically that exact chicken as well as 1000 other types of chicken, I can agree, this is definitely peak chicken experience
@Alraygun
2 жыл бұрын
The high end technique is the whole reason I watch this channel
@joshuapatrick682
Жыл бұрын
Dude used the nice blow dryer…such a rebel
@AJ-oy5iv
Жыл бұрын
Super late but I love these type videos. I cook for fun and need novelty to do so. I’ve stalled out on learning new techniques this looks amazing!
@VideosYesVideos
2 жыл бұрын
I just returned from a 10 day road trip and made some of your recipes. Pre-cooked (sous vide) chicken and pork belly, re-vac sealed the meats and froze them. I assembled the meal ingredients into separate large plastic bags and into the cooler - two nights of pad woon sen, 1 night of ban mi (tacos vs sammies) and 2... nights.... of... buff... chix... salad...!!!! It was extremely convenient, sear off the meats and assemble the meals with little cooking - less expensive and much better than eating out (especially where I was) and than standard camping food.
@xDisengage
2 жыл бұрын
Love the POV shot on butchering. Usually I just wing it (no pun), but being able to see where I should be running the knife is really sick
@BuzzFabs
2 жыл бұрын
“Restaurant amount of butter” I love it!!
@tamz0309
2 жыл бұрын
Here is a tip. This time of year you can look in the produce section by the onions and garlic and get the whole herb plants. Usually cheaper to buy each plant than buy that clamshell.
@lihxc
2 жыл бұрын
B-Man...appreciate the metal drop with the 'Not the nice one!'
@richardponsford5147
2 жыл бұрын
Got a feeling ol' Bri' is going to grow this channel to the 2M mark over time. Great videos.
@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.
@stefanmorariu9909
2 жыл бұрын
LOVE the Hugh end techniques and explanations
@Getpojke
2 жыл бұрын
Great dish. Was just speaking to someone the other week about how glorious it is when you make your first glace de viande. Once you do you want to include it; rightly so, in everything.
@BayShore2001
2 жыл бұрын
Yes would love to see more higher end technique! Great video, thank you.
@The.deusexmachina
2 жыл бұрын
“Not the nice one” (it is the nice one) lol hardest I’ve laughed in one of your videos. The music was perfect😂
@dreamingtreefarmstead
2 жыл бұрын
Brian! This looks AMAZING. This is the kind of content I'm looking for! **chef's kiss**
@joshuadunne
2 жыл бұрын
Really loving the higher-end technique stuff! Your explanations are always well delivered, and never come off as condescending. Love your work!
@soonerterp
Жыл бұрын
Brian I've been binge-watching your channel and you freakin' rule. Would love to see you take on bangers 'n mash one of these days.
@macsarcule
2 жыл бұрын
Since my fiancé died I’m always cooking for one, and have a restaurant background as well. As it’s just me, I make a large batch of a glacé like this every fall (French cooking just says fall to me, sauces, soups, foundations) and freeze it into 3 ice cube trays. The cubes go into deli containers for the freezer and I always have that jus on hand for pan sauce for one goodness. I can’t recommend enough to anyone who hasn’t tried this, browned chicken glacé is worth every effort and goes great with not only chicken, but beef and veggies as well, and if you portion it out to freeze for your needs, it’s some slow cooked, elegant flavor, even on a busy weeknight. It’s so versatile, you can do so much with it to make differently flavored sauces from the same starter glacé, it’s a delight.
@danielwise3290
2 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!
@markschafer2843
2 жыл бұрын
I have deboned more 1/2 chickens and turkeys than I could count and you did a great job on the description, it's not that difficult when you actually do it
@nancylockwood40
2 жыл бұрын
Ur wife is 1 lucky woman !!! Especially if u do all the cooking 😂😂🥰🥰
@pbf1940
Жыл бұрын
Hey Bud ... I made it tonight 10.10.22. It was nothing short of a perfect 10. Thanks again Mr. B!
@charliebrown1828
2 жыл бұрын
I think you, unlike many, have found your niche in life. You’re a freaking artist. Well done sir.
@briandeyette5071
2 жыл бұрын
Like seeing these any day. Much better than basics.
@davecoulter
2 жыл бұрын
LOVE the high end technique focus. Keep it up!
@maryschrum7044
2 жыл бұрын
This is a definite experiment for me!!! Thanks for sharing the boning technique.
@priayief
2 жыл бұрын
Wow! Thats a recipe that I like to watch on KZitem but not exactly one that I would try at home. Maybe, if I have a couple of days in the cold of winter and I've got the time, I might try it. Looks delicious. Thanks!
@smartersean
2 жыл бұрын
Great stuff. Really like the simple explanations of high end techniques
@M63Tod
2 жыл бұрын
Oh that looks incredible. I’m going to try it for sure. I’ve done some long cooks before and discovered they aren’t hard, they just take more time.
@jklphoto
2 жыл бұрын
Yes! Bring it! The pro tips are invaluable! We are all enriched by your willingness to produce and share great content!
@frann.8879
2 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 ✌️✌️😁😁
@mitcharendt2253
2 жыл бұрын
Love to see higher end methods! Thanks bri!
@danielshults5243
2 жыл бұрын
Impressive! Lots of good inspiration in here. I'll be saving this one for a special occasion.
@Chan_Prado
2 жыл бұрын
Bri, love these advanced techniques! Thanks for sharing!
@diabeticdaniel7848
2 жыл бұрын
Please bring ALL the techniques. We wanna learn and you're a real comfortable teacher to listen to :)
@CaptainMez
2 жыл бұрын
One of your best video. I won't be far when you reach your first million subs, you deserve it.
@MarionMakarewicz
2 жыл бұрын
Great content. Great detail. I do like the full technique. Deboning chicken is a basic skill that isn't too hard. The only thing is that side fond in the pot. I hope you recaptured it. When I reduce like this or do an open roast in the oven that gets side fond, I just put the lid on it for five minutes to let it steam just a bit and then scrape the side fond off. Getting every scrap of fond kicks in a rare OCD.
@laurabaldacchino5744
2 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.
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