Airline breast = fanciest chicken white meat

Тәжірибелік нұсқаулар және стиль

Thanks to HelloFresh for sponsoring! For 16 free meals with HelloFresh PLUS free shipping, use code ADAMRAGUSEA16 at bit.ly/3ABbTnQ
**RECIPE**
Start with any whole chicken. Remove the wishbone. Remove the wings at the elbows, leaving the humerus bone (drumette). Cut through the meat down to the humerus all the way around the bone, scrape the meat up toward the elbow and remove.
Cut the skin connecting the breast to the leg quarters. Starting at the sternum, peel the breast meat off of the carcass, exposing the still-connected shoulder joint. Cut through the shoulder and the breast should come away with the skin and humerus intact. I like to remove the "tenderloin" muscle that runs underneath the breast.
If you want, you can brine the chicken. Mix up a 3-10% salt solution, depending on how long you plan to brine - less salt for overnight, more salt for an hour or two. I like to put in a little sugar too. Soak the chicken in the brine and blot dry before cooking.
If brined, the chicken probably won't need any salt on the surface, but you can season with herbs and spices, etc. Put a film of oil in a COLD pan, lay the breasts in skin-side down, turn the heat on medium and let the skin brown slowly. When they're ready to flip, consider scraping under each breast with a. rigid spatula first to keep the skin from sticking and tearing.
As the cut side of the chicken browns, you could throw some crushed garlic cloves, woody herbs (thyme, rosemary, etc), and butter in the pan to baste. Either baste and flip the breasts continuously in the pan until they're cooked through, or transfer the pan to the oven. When I'm cooking for myself (and am therefore not that worried about germs), I cook the thickest part of the breast to 155ºF/68ºC, but when I need to be safer I take it to 160ºF/71ºC. It'll go up a few more degrees as it rests.
Remove the chicken to a plate, dump out the garlic and other solids and deglaze the pan with water or wine to make a sauce. Reduce until almost dry, turn off the heat, wait for all bubbling to stop and stir in as much cold butter as you want.
Slice the chicken and serve sauce on top.

Пікірлер: 848

  • @FabianQ66
    @FabianQ66 Жыл бұрын

    Adam pouring the oil down the drain like he’s renting this home or something 💀

  • @Erikz04

    @Erikz04

    Жыл бұрын

    Seriously it's like he wanted to prove a point or something lol

  • @simonh2734

    @simonh2734

    Жыл бұрын

    He has a grease trap

  • @PunultimateGamer

    @PunultimateGamer

    Жыл бұрын

    I clenched a little when I saw that, he better have some vinegar and baking soda ready!

  • @MsZsc

    @MsZsc

    Жыл бұрын

    @@simonh2734 does he

  • @defenestrated23

    @defenestrated23

    Жыл бұрын

    ​@@PunultimateGamer vinegar and baking soda won't touch a fatberg. You need lye or similar strong base.

  • @chaosmuffinminecraft
    @chaosmuffinminecraft Жыл бұрын

    I was just telling my wife how smaller is better for boning work, thanks Adam for confirming!

  • @uperdown0

    @uperdown0

    Жыл бұрын

    Idk that knife looked average-sized to me

  • @NerdsmithTV

    @NerdsmithTV

    Жыл бұрын

    Yeah, a smaller 8"-10" knife is really all you need. ;)

  • @1224chrisng

    @1224chrisng

    Жыл бұрын

    fun fact, the US Military once planned to airdrop extra large "protection" labled as medium over the Soviet Union to damage morale

  • @mvmlego1212

    @mvmlego1212

    Жыл бұрын

    can confirm--I have a small wife

  • @tulud

    @tulud

    9 ай бұрын

    yes, i had to convince my wife 3 inches is average

  • @SarahMaeBea
    @SarahMaeBea Жыл бұрын

    This kind of retro luxury food is fascinating to me. As a kid, I had corn chowder once at a hotel restaurant and thought it was the most glamorous food. (I'd love to see you do a chowder recipe in the summer)

  • @hxhdfjifzirstc894

    @hxhdfjifzirstc894

    Жыл бұрын

    If you like potatoes, check out Parisian potatoes, or Hasselback potatoes -- both have a classy look.

  • @drakefrom2011

    @drakefrom2011

    Жыл бұрын

    want u

  • @festerofest4374

    @festerofest4374

    Жыл бұрын

    Corn chowder can be amazing.... particularly during fresh sweet corn season!

  • @quailmint8015

    @quailmint8015

    Жыл бұрын

    Mae pfp spotted 🔥 huge w

  • @Dia06

    @Dia06

    Жыл бұрын

    @@quailmint8015 That is indeed a huge W

  • @newchannelization
    @newchannelization Жыл бұрын

    Washing the metal shavings was the thing I was waiting for, most people never think about those shavings

  • @magnusbruce4051

    @magnusbruce4051

    Жыл бұрын

    Every time I sharpen mine, I'll give it at least a wipe on a damp cloth and you can literally see the shavings. You only need to see that once and you'll never forget to wash/wipe your knives after sharpening.

  • @newchannelization

    @newchannelization

    Жыл бұрын

    @@magnusbruce4051 exactly I never see people doing that, except you and Adam

  • @Joseph1NJ

    @Joseph1NJ

    Жыл бұрын

    You're kidding, who wouldn't do that?

  • @slowtrigger

    @slowtrigger

    Жыл бұрын

    But the shavings are the best part, they taste so good

  • @20x20

    @20x20

    Жыл бұрын

    I got super nervous waiting for it

  • @Bloodray19
    @Bloodray19 Жыл бұрын

    I realized, that why I love Adam's cooking videos is not just the food. I did make a couple of his recipes, and I loved them, but what I realized is he gave me courage to just be myself, have my own ideas and cook things my way instead of sticking to the recipe so strictly. Heck, I even modified his recipes to my own taste.

  • @bayanon7532

    @bayanon7532

    Жыл бұрын

    Szabo Arthur Yeah, well you don't have keyboard warriors analyzing everything you do. I also love it when you say "modified to my own taste". I always laugh when I read a comment about a video recipe and the writer asks "can I use this instead of that". Just DO IT and see. That's how to learn to cook. By cooking. And watching guys like Adam. It obvious that he has tried and failed many times before we see his finished recipe. You have to try things. And don't be afraid to stray. The keyboard warriors will never know.

  • @Ned-Ryerson

    @Ned-Ryerson

    Жыл бұрын

    Thanks to Adam, I have been making my own pizza for a few years now. The family likes it a lot. I have also tried spaghetti all'assasina, which I love, but the family is only lukewarm about.

  • @generalrubbish9513

    @generalrubbish9513

    5 ай бұрын

    He's definitely one of the most approachable foodtubers out there. He just presents all his recipes in such a down-to-earth, unpretentious way. Maybe because he's not actually a trained chef lmao.

  • @psilocyber_
    @psilocyber_ Жыл бұрын

    I made this for my mother as she is constantly doing all of the housework and cooking for the family and I wanted to take care of her. She said it was the best food she has had in a long time and was very pleased. Thank you.

  • @Fiebich
    @Fiebich Жыл бұрын

    On the subject of white meat, i've figured out that you can save an over cooked piece of chicken by massaging a little bit of butter into it. Yeah, everything is better with butter, I know, but it goes beyond just standard butter factor and improves texture a bit as well.

  • @nicholasbrown5572

    @nicholasbrown5572

    Жыл бұрын

    When I (briefly) worked at CookOut down here in the South, we would precook the chicken breasts for sandwiches and keep them in a third pan of melted butter to keep it moist. Worked like a a charm, definitely not healthy but hey neither was anything else we sold haha

  • @chukyuniqul

    @chukyuniqul

    Жыл бұрын

    Honestly I fuck with overcooked chicken from time to time. Nice change in texture, keeps the experience fresh.

  • @matthewzaloudek

    @matthewzaloudek

    Жыл бұрын

    Do you cut it first? Or just massage butter into a whole cooked piece of chicken?

  • @bered4894

    @bered4894

    Жыл бұрын

    @@chukyuniqul fr if you pull the chicken breast into strings

  • @Fiebich

    @Fiebich

    Жыл бұрын

    @@matthewzaloudek For smaller pieces like tenders, massaging the outside it fine. For a whole breast, I would slice it first.

  • @gluteusmaximus8881
    @gluteusmaximus8881 Жыл бұрын

    "It's from the days when we associated air travel with luxury not misery." This made me laugh quite a bit

  • @fburton8

    @fburton8

    Жыл бұрын

    It so true though.

  • @katl8825

    @katl8825

    Жыл бұрын

    It makes me think of space travel, which seems to be the next iteration of this theme 😂

  • @mrnorthz9373

    @mrnorthz9373

    Жыл бұрын

    Nice username Its been weird to me to see americans hating on air travel since as a kid i always loved air travel and looked forward to it, the food was always great and the airports were so cool i think this is mainly because i flew between large advanced airports like Ataturk and Baku airport meanwhile americans usually go to a random redneck towns airport

  • @alinaqirizvi1441

    @alinaqirizvi1441

    Жыл бұрын

    ​@@mrnorthz9373 yes, I'm not American so I don't associate air travel with misery, however I certainly don't associate it with good food

  • @mrnorthz9373

    @mrnorthz9373

    Жыл бұрын

    @@alinaqirizvi1441 idk turkish had some nice food in economy around 2010s thats when i last flied

  • @davouchi1
    @davouchi1 Жыл бұрын

    I love his no fuss, no bullshit. Straight in to the content attitude.

  • @KarateDuckFull

    @KarateDuckFull

    Жыл бұрын

    I've been following him for a good 3 or 4 years basically because of this And because he stays focused on the cience behing food

  • @failtolawl

    @failtolawl

    Жыл бұрын

    to think though that all this comes from many hours of food science when he isn't recording.

  • @lilms4062

    @lilms4062

    Жыл бұрын

    best avoid his podcasts then…

  • @johnlukecampbell3140

    @johnlukecampbell3140

    Жыл бұрын

    @@lilms4062what does he do on his podcast?

  • @birchlinwood213

    @birchlinwood213

    Жыл бұрын

    @@johnlukecampbell3140 long content 😘

  • @ck17350
    @ck17350 Жыл бұрын

    Adam, this is a great one! As a dark meat fan, rarely has a chicken breast looked so damned enticing as what you've made here. I'll be trying my own "airline breast" as soon as possible. Also, I really have to say I love your style of dropping critical little bits of info here and there that really help people like me improve my overall cooking. Those nuggets that you can apply everywhere are some of the best things about your videos.

  • @mandobrownie
    @mandobrownie Жыл бұрын

    At 6:53 you put your cooking fat down your sink drain. I've always been told not to do that, but I haven't done it so I don't know if it's bad for my drain. Moreover, I don't know if it's annoying for water treatment facilities. It'd be cool if you did a podcast segment or video about disposing of cooking fats!

  • @frankwu4747

    @frankwu4747

    Жыл бұрын

    You’re not suppose to. Fats float in the sewage and create giant “Fat bergs” that sanitation workers have to scrape out. I don’t know why Adam is doing this.

  • @Ouchie

    @Ouchie

    Жыл бұрын

    This is definitely not good. If it clogs up with (too much) oil/grease, I can even get a fine from here.

  • @MurrayC

    @MurrayC

    Жыл бұрын

    Having spent yesterday afternoon rodding the outside drain clear of fat I'd not recommend pouring fat down the drain, even mixed with detergent

  • @tmlawson751

    @tmlawson751

    Жыл бұрын

    I agree, I want a video or a segment on it. He did one on not cleaning raw meat in the sink, so i'm interested in this discrepancy...

  • @Dudae_

    @Dudae_

    Жыл бұрын

    The thing about.sending down fats down the drain is that they cool quickly, grab onto the sides and stay there. Do that enough and you'll have a very solid blockage that's really annoying to clear out. As for disposability, I don't know where you live, but most if not all of European countries I've visited and lived in have a very robust recycling programme (much more than I know the US's to be) which includes readily available containers for people to put their fats in. I'm personally more annoyed at the obvious waste of those potato pieces that also went down the drain. I've recently watched some older videos and even the readiness to crack an egg over the sink and waste a perfectly good egg white was baffling to me. I'm always super careful when draining anything in the kitchen to avoid such things. No doubt people will debate whether any of this is practical, to which I say, I don't care. Do what you want but it's easy enough to do, it's barely an inconvenience on my part and it's definitely more rewarding knowing you're not literally throwing money out.

  • @spicerack4397
    @spicerack43976 ай бұрын

    I grew up on this airline chicken. My dad was an executive for Pan American Airways and thus, traveled the world in the Golden Age of Flying, in the '50s - '60s. This chicken dish was perfection and difficult to choose between that and the Chateaubriand. Catering for Pan Am was by Maxim's of Paris, can you believe it and really was divine. At 10 y.o. I could tell the difference of a great or mediocre Bearnaise Sauce. Life went downhill after the Pan Am years! Heh!!!! Do make this dish. You'll love it, a low cost, high value meal for Valentine's Day to impress.

  • @dajohnnyboy
    @dajohnnyboy Жыл бұрын

    Adam: for your champ, cook the sliced green onions beforehand in the butter for the mashed potato; softens the onions and lessens the bite of allium. Us Irish will throw a handful of lightly cooked cabbage or curly kale in there too, alongside a handful of chopped parsley.

  • @TheMimiSard
    @TheMimiSard Жыл бұрын

    The phrase "Here's how I'm making mash these days" implies Adam changes his method every so often, which means he doesn't get locked up in one method. Keep allowing your cooking to change!

  • @rabid_si

    @rabid_si

    Жыл бұрын

    Where would we be without someone to explain the obvious.

  • @AuroraElowin

    @AuroraElowin

    Жыл бұрын

    @@rabid_si doomed

  • @JessHull

    @JessHull

    Жыл бұрын

    @@rabid_si some people just like to look at their own text. So don't be too hard on them.

  • @bayanon7532

    @bayanon7532

    Жыл бұрын

    @@rabid_si Close your basement door .....

  • @pixeltheragdoll
    @pixeltheragdoll Жыл бұрын

    I just wanted to compliment you on how clever you are in sneaking in those adverts. Honestly, if you are especially clever with it, I leave them to run. I feel you've earned it. I just thought you should know your efforts don't go unappreciated 😊

  • @GambleCasts
    @GambleCasts Жыл бұрын

    Great vid once again Adam but 6:56 shocked me! You just pour your grease straight down the drain like that?!?

  • @Beryllahawk
    @Beryllahawk Жыл бұрын

    Nice work on showing how to cut up a whole bird, that's excellent info. I will note one thing - if you're planning to cut up whole chickens frequently (and by frequently I mean at least three times a month) it is WELL worth getting yourself some poultry shears just to make certain parts of disassembly easier. The good ones are 100% dishwasher safe and they make going through the joints on the bird EXTREMELY EASY. You'll still need a good knife for the remove of breast from ribcage, of course, but for myself, I don't think I'd ever bother cutting up a whole bird if I didn't have my shears... Others may differ with my opinion but I'm very interested in minimizing my opportunities to injure myself in the kitchen >.> I really like the bone sticking out, it's almost cartoonishly adorable and my husband and I both quite enjoy being "barbarians" who pick up our meat with our fingers, hehe (well, when there's bones to use thusly).

  • @MikefromQueens
    @MikefromQueens Жыл бұрын

    Chicken is cool.

  • @flavioluis8218

    @flavioluis8218

    Жыл бұрын

    Only if you leave it in the fridge over night after cooking

  • @caffeineaddictedguitarist7550

    @caffeineaddictedguitarist7550

    Жыл бұрын

    I agree, chicken is indeed cool

  • @YoungBrokerElvis7rd

    @YoungBrokerElvis7rd

    Жыл бұрын

    fake

  • @JKOOLDK

    @JKOOLDK

    Жыл бұрын

    Where is the vinegar leg?

  • @caffeineaddictedguitarist7550

    @caffeineaddictedguitarist7550

    Жыл бұрын

    @@JKOOLDK vinegar leg is on the right. I repeat vinegar leg is on the right

  • @Evangeline_made_of_string
    @Evangeline_made_of_string Жыл бұрын

    That video had a beautifully efficient scrip and presentation!

  • @U.Inferno
    @U.Inferno Жыл бұрын

    Watching Adam dump the grease into the sink sent off so many alarm bells in the back of my mind. Probably fine since it's not like... frying oil Edit: Yeah probably not. Dont dump that much fat out kids

  • @ultraL2

    @ultraL2

    Жыл бұрын

    its not fine. it clogs up the entire sewer system let it cool then place in a container than throw away

  • @hxhdfjifzirstc894

    @hxhdfjifzirstc894

    Жыл бұрын

    Adam is trying to make a fatberg.

  • @santanalz

    @santanalz

    Жыл бұрын

    @@ultraL2 Just get tongs and a few paper towels balled up. Mop the fat out and toss the towels. Really fast way to recycle and clean the pan for your next phase of the dish.

  • @DefinitelyAPotato

    @DefinitelyAPotato

    Жыл бұрын

    @@ultraL2 then, not than.

  • @DudeWithTheNose

    @DudeWithTheNose

    Жыл бұрын

    if anything grease is worse than oil because it's solid at room temp. both will get clogged in the pipes but the grease even sooner

  • @melodyabusa
    @melodyabusa Жыл бұрын

    We made the best turkey for 2 years now because of your videos. Thank you for this recipe too my husband and I appreciate it :3.

  • @InFltSvc
    @InFltSvc Жыл бұрын

    Well you got me to sub on this one. I am a retired Flight attendant and I can tell you this is very close to how they made out chicken back in the 80’s….great job !

  • @radhall3017
    @radhall3017 Жыл бұрын

    Great video Adam

  • @darold1966
    @darold1966 Жыл бұрын

    French pan sauce - a whole episode please. :) This one looks great. I've been working on them as recipes and try freehand sometimes.

  • @bayanon7532

    @bayanon7532

    Жыл бұрын

    darold1966 Good idea. They look so easy, but there are so many ways to screw them up. At least I've found many.

  • @matthewlazaric3543
    @matthewlazaric3543 Жыл бұрын

    Hi Adam, great video as usual. I want to say I'm confused by what you said about using high heat will cause the chicken skin to stick. One of my staple one pot meals is Kenji's one pot chicken and with that he recommends starting at high heat to prevent sticking and I've never had issues. Any idea what's causing this opposite advice?

  • @808allday7

    @808allday7

    Жыл бұрын

    Both methods can result in non sticking chicken, however, if your chicken breast isn't thoroughly dry, then starting in a screaming hot pan will cause the skin to stick. in this case Adam added moisture (brine) to the chicken which will seep out during searing so in this case a cold pan works better.

  • @LaggerSVK

    @LaggerSVK

    Жыл бұрын

    @@808allday7 I like it when someone can really give the reasons behind some logic

  • @bayanon7532

    @bayanon7532

    Жыл бұрын

    @@LaggerSVK Yes, that's why Adam is great. That's how we learn. Too many KZread cooks who just pass on bad information they got from other KZread cooks.

  • @chefmdecamp
    @chefmdecamp Жыл бұрын

    In all kitchens I've known, we leave the meat on the drumstick, but will often "french" the bone, meaning to cut away the parts connecting the muscle to the part of the bone that sticks out, so it contracts while cooking into more easily eaten bites. It should still get fairly evenly cooked, as the drum barely touches the pan, so it should be more raw when going into the oven; in fact, the joint there can be deceptively hard to get to temp and not be bloody when cut into.

  • @Florkl
    @Florkl Жыл бұрын

    I’ve always heard that pouring fats down the drain was a bad idea, but haven’t properly researched the topic (though I have seen a few clogged grease traps). I’d be curious to hear what lead you to decide to not follow this piece of home-maintenance advice (assuming you’ve heard it, but I haven’t met anyone yet who hadn’t). If it’s clear to dump grease down the sink instead of into a rancid-smelling PB jar or a wasteful paper bowl with a paper bowl inside, It’d be quite convenient. Or maybe you just don’t mind calling the plumber every so often, which is fair.

  • @pianoforte611

    @pianoforte611

    Жыл бұрын

    It's probably less of an issue in 85 degree Tennessee weather. I wouldn't do it winter.

  • @rvfharrier

    @rvfharrier

    Жыл бұрын

    In previous videos, I think his deep frying one, he has said never to pour fats, oils and grease down the drain as it'll clog the pipes. Maybe it's just a quantity thing, got a little excess oil in the pan? Not gonna kill you to pour that down the sink on a lazy weeknight but making a regular habit of it or doing it in large quantities is to be avoided? Not sure, would be a good question for one of his Q&As maybe!

  • @joecobb7153

    @joecobb7153

    Жыл бұрын

    @@pianoforte611 This exactly I live in Canada(Ontario) and my parents always told me never to pour any type of oil/fat down a drain. I have done it slightly before when being Lazy like Adam here but dont make it a habit

  • @hxhdfjifzirstc894

    @hxhdfjifzirstc894

    Жыл бұрын

    Keep your jar in the freezer.

  • @scarcesso

    @scarcesso

    Жыл бұрын

    Nothing will happen if you are cooking for family of 4 on daily basis. Commercial kitchens must use oil- catcher in the drain system.

  • @_senseofurgency
    @_senseofurgency Жыл бұрын

    i love this style of retro kitschy french inspired food, but if you wanted to try a more "trendy" way to get really fancy white meat, chicken breast ballotines are great for that! Traditionally ballotines are stuffed with a chicken mousseline made from dark meat, which transports it from great to heavenly but i never really bother with that on a weeknight. I do seriously think butterflying it, rolling it up in plastic wrap and cooking it in poaching water before you sear it really helps you get standout white meat that isnt chalky and looks real pretty, there isn't too many other ways i can imagine to do that. I'd love to see something on it sometime! Edit: another reason i love them so much is cause even if you dont do the classic mousseline and stuff it with that, you can always stuff it with something before you roll it, dried fruits like apricots are cherries are some of my favourite to do

  • @TheSpaceHipster
    @TheSpaceHipster Жыл бұрын

    Adam coming in clutch with a Wednesday upload! Yes!

  • @christopherbradley6673
    @christopherbradley6673 Жыл бұрын

    bro you really just busted out some champ at the end of that and gave Ireland a shout out. Adam you are class, i am going to make this for my woman

  • @Gravefalcon
    @Gravefalcon Жыл бұрын

    4:11 Adam lauds the advantage of not having leftover ingredients while a large appeal of his channel is figuring out what to do with those leftovers

  • @mordekaihorowitz

    @mordekaihorowitz

    Жыл бұрын

    The ideal vs the reality

  • @eltiolavara9

    @eltiolavara9

    Жыл бұрын

    well yeah theres two types

  • @JangoBunBun
    @JangoBunBun Жыл бұрын

    One thing I absolutely love doing for mashed potatoes, especially if i'm serving them with chicken, is to add some mustard. Dry yellow mustard is usually what I have on hand. It gives them a tinge of pungency that makes people fall in love.

  • @cardiganweather

    @cardiganweather

    Жыл бұрын

    A teensy bit of horseradish works well, too.

  • @CravingBeer

    @CravingBeer

    Жыл бұрын

    Or nutmeg. Something with a bit of a hit to the nose seems to do wonders to what could be perceived as bland.

  • @adog3129

    @adog3129

    8 ай бұрын

    That's interesting, I'll try that. And the other replies too

  • @rickybryan1759
    @rickybryan1759 Жыл бұрын

    I like how you keep your meals really simple. Meat, starch, on veg. One trap a lot of Western cuisine has fallen into is everything having LOTS of ingredients. Like a good stir fry can be beef, brocholli, rice and sauce. It’s all in the cooking and quality.

  • @marciamakesmusic

    @marciamakesmusic

    Жыл бұрын

    Bruh what is this comment lol

  • @eltiolavara9

    @eltiolavara9

    Жыл бұрын

    a bit weird with the wording but yeah every time i look up a recipe it has too many ingredients

  • @rickybryan1759

    @rickybryan1759

    Жыл бұрын

    @@eltiolavara9 sorry typos all over the place!

  • @graeme5048
    @graeme5048 Жыл бұрын

    I have no idea why, Adam, but that fading cut when the chicken goes into the oven really stood out for some reason. I actually stopped what I was doing and took note.

  • @luisaugusto1033
    @luisaugusto1033 Жыл бұрын

    And now I'm salivating... thank goodness it is time for the lunch break.

  • @joshuamidgette4846
    @joshuamidgette4846 Жыл бұрын

    Good timing, making chicken, sausage, and shrimp gumbo this weekend. The chicken is boneless thighs but I can probably use the same method as in the video.

  • @jh-ij2zb
    @jh-ij2zb8 ай бұрын

    I need to make this!!

  • @nickspino4392
    @nickspino4392 Жыл бұрын

    Ah yes, i was looking for a potential recipe to start practicing poultry carving on. Thanks!

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 Жыл бұрын

    I love chicken adam! Thanks for this!

  • @adamJKpunk
    @adamJKpunk Жыл бұрын

    I love how passive aggressive Adam was about putting the chicken in a brine, lol. I feel him there.

  • @bayanon7532

    @bayanon7532

    Жыл бұрын

    Adam isn't afraid of stating his opinions but that's because he has given them a lot of thought and often experimentation.

  • @JezaPyrite
    @JezaPyrite Жыл бұрын

    Oh no, oil in the sink...

  • @robertnovich4137
    @robertnovich4137 Жыл бұрын

    Decent job, Airline breast is a classic in Railroad Car Cuisine as well, and was also known at times as Hotel Breast as well. It was a classic for a reason, and a good technique for a fancy dinner at home, maybe even for Mom on Mother's Day. That said...I do believe that just leaving the wing bone meat on is just fine. Frenching the meat off the bone (terms to exposing part of the bone and removing all meat) is kinda unneccessary, you want to give the benefits on a wing to the breast.

  • @benjaminfraeyman
    @benjaminfraeyman Жыл бұрын

    Nice recipe 🤤

  • @Burgerking-Foot-Lettuce
    @Burgerking-Foot-Lettuce Жыл бұрын

    I love the "no bs"-approach to this video

  • @josephcronin2965
    @josephcronin2965 Жыл бұрын

    Bro that looks so good I want to make it like that now.

  • @glassydiatom
    @glassydiatom Жыл бұрын

    earliest i've been to one of your videos!

  • @adhiwicaksono6149
    @adhiwicaksono6149 Жыл бұрын

    BRO WHERE YOU POURIN THAT OIL AT

  • @CinnamonMuffinz
    @CinnamonMuffinz Жыл бұрын

    Hey Adam, do you have a video on whether salt brining does anything? Or it's option versus marinating or something like that?

  • @dsauce1257
    @dsauce1257 Жыл бұрын

    Ngl, Adam has some of the smoothest sponsor segues on KZread

  • @punkinlady1039
    @punkinlady10395 ай бұрын

    Michigan/HOMES shirt spotted. Thank you Adam for wearing it

  • @yalmeme
    @yalmeme Жыл бұрын

    6:50 this moment gives me heart attack. How dare you throw away this godly flawors Adam!

  • @lich5655
    @lich5655 Жыл бұрын

    The solute takes LONGER to dissolve the more is already dissolved in the solvent. Heat speeds up dissolution, and to some degree also increases the total dissolvable capacity of the solvent. So you are quite right in saying it's just a matter of time before the salt and sugar fully dissolve. If you add enough solute, and dissolve it through heat, the solute may precipitate out as the solution cools.

  • @EyalBrown
    @EyalBrown Жыл бұрын

    I was looking for a good way to use a whole chicken, and while I'm confident about the legs and the wings, I was a bit iffy on the breasts. Looks like I have a new recipe to try!

  • @janetmackinnon3411

    @janetmackinnon3411

    Жыл бұрын

    Try searching for crystal chicken--it sounds unbelievable but it really works!

  • @soupwitch8453
    @soupwitch8453 Жыл бұрын

    This looks dope. I'm more and more convinced that buying chickens whole is always the way to go. Also, potato water in mashed potatoes instead of milk is a game-changer.

  • @bayanon7532

    @bayanon7532

    Жыл бұрын

    soup witch And having the odd pieces and the carcass to make broth with later is huge. One other thing, always also save some pasta water when boiling the pasta. A few splashes of that in your red sauce makes a world of difference in looks and mouthfeel. Makes it silkier.

  • @gregorsamsa1364

    @gregorsamsa1364

    8 ай бұрын

    It often is for some people

  • @JustCallMeMikey
    @JustCallMeMikey Жыл бұрын

    adam i cant believe you poured the grease in the sink !!! guys dont do this

  • @hxhdfjifzirstc894

    @hxhdfjifzirstc894

    Жыл бұрын

    Most people do it once... but you think he would already know.

  • @annabeckman4386
    @annabeckman4386 Жыл бұрын

    Can i be your neighbor and get all your practice attempts lol I haven't been using chicken breast for years because they always come out dry!! I might have to try this one!!

  • @lwalker1998
    @lwalker1998 Жыл бұрын

    i love the oyster part of the chicken 😫

  • @psuedomcnim7961
    @psuedomcnim7961 Жыл бұрын

    Finally, the deal with airplane food

  • @HarvestStore
    @HarvestStore Жыл бұрын

    Great video.

  • @Micg51
    @Micg51 Жыл бұрын

    Green onions in mashed potatoes, never thought of that but I’m sure it’s delicious!

  • @Daanwat
    @Daanwat Жыл бұрын

    All that grease into the sink? Isn't that a big nono?

  • @Mustombrider

    @Mustombrider

    Жыл бұрын

    If your sink doesn't get clogged it's no big deal. Pouring hot water immediately afterwards melts it and usually eliminates the problem to begin with.

  • @olihahehshshhwlwkennd8953

    @olihahehshshhwlwkennd8953

    Жыл бұрын

    @@Mustombrider but then the oil hardens again after it cools then solidifies

  • @malcolm_in_the_middle

    @malcolm_in_the_middle

    Жыл бұрын

    Yes. Don't do this. Especially if you are in an older city with a Victorian-era sewerage.

  • @SolarSonic21
    @SolarSonic21 Жыл бұрын

    What's the deal with airline food? This apparently.

  • @RobDeHaven
    @RobDeHaven Жыл бұрын

    Sauces are something that I want to understand and master. From a simple sauce like is on this chicken to asian sauces used in Gen Tso. I will be trying this one tomorrow.

  • @terranceramirez4816

    @terranceramirez4816

    Жыл бұрын

    Try making a classic beurre blanc without using heavy cream as a crutch. Figuring out how to emulsify the butter and not have the sauce break will help train your brain in that direction.

  • @teb4385
    @teb4385 Жыл бұрын

    This looks 😋😋

  • @georgemoustakas4030
    @georgemoustakas4030 Жыл бұрын

    Ah! A chef John classic

  • @jimchallender4616
    @jimchallender4616 Жыл бұрын

    Looks like you've done it again - it's another of your "Gotta Try This Recipes"!!

  • @galaxiehubba
    @galaxiehubba Жыл бұрын

    Love the content, made some carbonated ice cream and it was great (Root Beer flavor) 👍

  • @Ikantspell4
    @Ikantspell4 Жыл бұрын

    Brined chicken is more jucy but also can get sort of a funky texture and the skin is sometimes a bit more likely to go flabby. When served with a pan sauce like he did here I often skipp that. The pan sauce or gravy (even just being a few spoonfulls) really is the star of the dish. If you are poor like me when you don't buy whole chickens and break them down the other way to get afordable bird is buying the mass produced and prebrined chicken. When it says it contains up to x% water or sodium added someone else in a bird processing factory already brined it. Honestly it makes such a small diffrence I rarely bother. I have had bird all kinds of ways and know the thermomoter is the most important thing. So long as the chicken is properly cooked and not overcooked the brine and the exact seasoning is trivial. Sometimes people (my self included) see these "best pratices" and go down craxy rabbit holes trying to reproduce the ultimate best version of a dinner when really it's just dinner and just focusing on 1) the doneness of the protien and 2)the seasonings you like will get you 95% of the way to perfect.

  • @peanutaxis
    @peanutaxis8 ай бұрын

    Wusthof Classic. Nice. I have that exact knife.

  • @Super1337ist
    @Super1337ist Жыл бұрын

    lol I have to same probe thermo. But I did get a Meater recently. Get one, it's crazy useful

  • @centaurgaming2164
    @centaurgaming2164 Жыл бұрын

    In culinary school they taught us to cut in a circle around the far side of the drum first. Then to snap the flat off leaving a clean bone. Rather than cutting off the rest of the drum we scrape down against the bone pushing the drum meat into the breast leaving a clean bone and saving the wing meat.

  • @diannt9583

    @diannt9583

    Жыл бұрын

    I just cut off the wings for, well, Buffalo wings. No pushing nor prodding anywhere.

  • @arubarobc
    @arubarobc Жыл бұрын

    Yo, Adam, thanks. The best freaking chicken I've ever done.

  • @API-Beast
    @API-Beast Жыл бұрын

    Only on this channel, a crash course in chicken butchery for a quick recipe.

  • @Steve_Streza
    @Steve_Streza Жыл бұрын

    Chicken breast and a pan sauce is my favorite dinner protein.

  • @nm285
    @nm285 Жыл бұрын

    Not really a food question, but is it OK to pour fat directly into the sink? I thought it clogged sinks 6:53

  • @malcolm_in_the_middle

    @malcolm_in_the_middle

    Жыл бұрын

    No, it's not. It probably won't clog your sink, but it will clog the system further down, which creates problems for everyone.

  • @gregorsamsa1364

    @gregorsamsa1364

    8 ай бұрын

    It's no bueno

  • @stevenmhensley
    @stevenmhensley Жыл бұрын

    Great video! What about dry vs wet brine? Does that make a noticeable difference? I tend to dry brine nearly everything because I was told a wet brine adds too much moisture and seems like more of a hassle.

  • @nyelbaig

    @nyelbaig

    Жыл бұрын

    He made a video on this just go search for it, as usual he does a ton of different experiments

  • @diannt9583

    @diannt9583

    Жыл бұрын

    I tend not to brine anything. Dry or wet. Don't care for all that excess salt. Maybe if I were making a ham...

  • @nyelbaig

    @nyelbaig

    Жыл бұрын

    @@diannt9583 You don't need excess salt to brine. The point is just for the salt to penetrate down all the way into the protein so you're not just eating something that's seasoned on the outside but bland on the inside. Probably not important if you're covering it with a sauce anyway.

  • @stevenmhensley

    @stevenmhensley

    Жыл бұрын

    @@diannt9583 When I dry brine, I only do about 2% overnight so it can't get too salty. It's basically the normal salt amount, it just gets the extra time to absorb the salt.

  • @shew_bot3123
    @shew_bot3123 Жыл бұрын

    adam used to mock people who saved bones for stock, glad hes seen the error of his ways lmao

  • @irishkayo
    @irishkayo Жыл бұрын

    What brand is your knife sharpener?

  • @dr.kraemer
    @dr.kraemer Жыл бұрын

    as someone who relies on a cranky old drain with no grinder, I was super triggered when he poured all that grease into his sink.

  • @hxhdfjifzirstc894

    @hxhdfjifzirstc894

    Жыл бұрын

    I once had to clear a drain after a roommate poured bacon grease down it. I boiled a big pot of water and poured it in the sink.

  • @failtolawl

    @failtolawl

    Жыл бұрын

    oh fucking relax. the dawn cleaning the sink will completely break up that tiny amount of oil into nothing.

  • @dr.kraemer

    @dr.kraemer

    Жыл бұрын

    fail, I have a symbiotic relationship with my tiny old drain. even minor hiccups in its function slow me down in the kitchen.

  • @kiro9291
    @kiro9291 Жыл бұрын

    fantastic

  • @steaming_mangos
    @steaming_mangos Жыл бұрын

    Surprised that he cooks it all the way to 160, you can cook white meat to 145 as long as you let it rest for 10 minutes afterwards. Source is J Kenji, and it really has made a substantial difference in the quality of my white meat.

  • @chriscook509
    @chriscook509 Жыл бұрын

    Why not dry brine? Uses less salt; just as juicy and you get amazing crispy edges.

  • @lotsofspoons
    @lotsofspoons Жыл бұрын

    Adam casually teaching everyone how to flip the bird. 😅

  • @WindowsDrawer
    @WindowsDrawer8 ай бұрын

    5:55 Adam Ragusea when your parents walk in

  • @HeisenbergFam
    @HeisenbergFam Жыл бұрын

    5:52 Adam is the only chef I know who says "looks super sexy, feels super sexy" while looking at chicken meat

  • @charles_1523

    @charles_1523

    Жыл бұрын

    go away

  • @mailleweaver

    @mailleweaver

    Жыл бұрын

    I guess he's a basted breast man.

  • @Hydrantchan

    @Hydrantchan

    Жыл бұрын

    Nigella Lawson would be proud

  • @tetsuo3673
    @tetsuo3673 Жыл бұрын

    is he fr dumping cooking oil into his drain at 6:55

  • @Tokorai
    @Tokorai Жыл бұрын

    I'd like to make this but I live in an apartment with a poorly placed smoke alarm which ALWAYS goes off if the oven is above 375, which makes the oven completely unusable.

  • @dupetrooper
    @dupetrooper Жыл бұрын

    let's all appreciate adam choking in the last frame

  • @user-tr9gj3yq3p
    @user-tr9gj3yq3p Жыл бұрын

    Anyone else was thinking that the knife sharpening-thing would be todays sponsor?

  • @elmo319
    @elmo3199 ай бұрын

    I know this as ‘chicken supreme’. Never heard of Airline chicken before but sounds better for some reason 😂

  • @Nikki0417
    @Nikki0417 Жыл бұрын

    I thought this was an ad at first because it posted a day early. Any reason why it's up on Wednesday instead of Thursday? Also, I don't know why I never thought of onions as a vegetable before.

  • @JoshuaDuaneClark
    @JoshuaDuaneClark Жыл бұрын

    Is this a redo? My wife says we've seen this one before

  • @pikepunk1
    @pikepunk1 Жыл бұрын

    Sitting in the Knoxville airport watching this at Ruby Tuesdays. I see no chicken in my future on the way to Chicago. Some things should be revived… such as good airline food😢

  • @alperdd2891
    @alperdd2891 Жыл бұрын

    chimken

  • @matthewlacey4198

    @matthewlacey4198

    Жыл бұрын

    chimken

  • @sadiyashahriar5648

    @sadiyashahriar5648

    Жыл бұрын

    chimken

  • @Sneyser373

    @Sneyser373

    Жыл бұрын

    @@matthewlacey4198 chimken

  • @justinle1085

    @justinle1085

    Жыл бұрын

    chimken

  • @yoced

    @yoced

    Жыл бұрын

    chimken

  • @sebastiansteiner5108
    @sebastiansteiner5108 Жыл бұрын

    Adam sure does a lot of flipping the bird in this episode...

  • @wsq1002
    @wsq1002 Жыл бұрын

    Hey Adam, great recipe! I really wanna try this but my house doesn't have an oven. Is it possible to finish this entirely on the stovetop?

  • @lindenshepherd6085

    @lindenshepherd6085

    9 ай бұрын

    I imagine if you used a pot lid on the pan, especially if it’s a cast iron, that might work? You’d need to turn down the heat to compensate.

  • @intehelt8606
    @intehelt8606 Жыл бұрын

    I also use the potato water instead of milk, since the taste become much more potatoey. I even reduce the water so that I keep all the potato flavors by pouring in everything. But I am a bit curious about what would happen if you boiled the potatoes in milk. Maybe the best of two worlds. Btw, I accidentely forgot the stove and boild the potatoes so that all water was gone. The mash became quite gluey. Is this related to boiling the potatoes to long?

  • @adamplace1414
    @adamplace1414 Жыл бұрын

    Is it... Am I... Did I miss a day?? Well if I haven't, cheers for the early release, and great fish to feature

  • @bennyedelman6831
    @bennyedelman6831 Жыл бұрын

    Question: Will margarine or a non-dairy butter substitute emulsify into the sauce similiarly to regular butter? Or no?

  • @DrAElemayo

    @DrAElemayo

    Жыл бұрын

    Hydrogenated vegetable oil works great

  • @JonathanKayne
    @JonathanKayne Жыл бұрын

    Hey Adam, next time you are making mashed potatoes, try adding some cumin to it. My dad made some for me a year ago and i swear it was the best tasting mash i have ever consumed.

  • @diannt9583

    @diannt9583

    Жыл бұрын

    Or, try ground nutmeg!

  • @Aaron-kq5kk

    @Aaron-kq5kk

    Жыл бұрын

    @@diannt9583 Hell yeah

Келесі