I love it when chefs say 'add a little bit of butter' and then add half a block to the pan.

@MadLadCheese101

6 ай бұрын

Chef-add a little bit of butter Me just watching the video- gets type 2 diabetes

@Kiwionwing

6 ай бұрын

​@@MadLadCheese101absolutely +blows cooking budget

@BogdanOfficalPage

6 ай бұрын

@@MadLadCheese101 butter doesn’t have any sugar 😂

@Bobble86

6 ай бұрын

Get used to doing it; most non-professionals completely underestimate seasoning.

@adrianturtle1985

6 ай бұрын

​@@BogdanOfficalPageexactly what I was thinking...

3:12 I can’t believe that chicken still had a pulse

I actually tried this technique a few months ago and now my inlaws never want anyone else cooking for them lol

@FallowLondon

6 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

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.

Making this dish for lunch today, chicken brining in fridge, loads of aromats in brine, serving with rosemary Parmantier potatoes and french beans

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.

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!

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.

I love you, guys. Thanks for all your videos.

Great work Will! Looks amazing and I'm sure it tasted even better! Thanks for sharing 🙂😋😎❤

Gonna try this recipe over the Christmas holidays!

My goodness that looks amazing!

This is what you call respecting the animal. The technique and method applied with simple ingredients but cooked beautifully *chefs kiss*

Brilliant need a cooking project with my dad this weekend

I love your videos, so fun and informative.

Brilliant crust. Top. I love my Chef. I'll clean up.

Looks delicious

looks great guys

I don't have any bricks but I used a big chunk of lead and that worked just as well. Thanks!

@RichmondEstes

6 ай бұрын

Ha

@overseastom

6 ай бұрын

Maybe add a mercury sauce afterwards, eh? Heavy metal chicken dinner ftw.

@spamstabber

6 ай бұрын

@@overseastom I think that would be breaking the law, breaking the law.

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 😂

Top chef. Love this channel ❤

We cook Sunday roast chicken like that We serve it with a white wine and Wild mushroom jus/sauce

@patrickkelly2149

6 ай бұрын

@fallowlondon

@patrickkelly2149

6 ай бұрын

@FollowLondon I as chef a lot from your video Example clean down/80% of not seen in Kitchens

Fallow is crazy right now, guys are amazing

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.

Nice ! I changed the plating at the end and placed the sauce on the bottom to keep the crispness. Loved it!

Cooked all chicken this way at Jamie Oliver Fifteen. Proper stuff

fantastic. as a professional chef, i always learn stuff in your videos. but thighs are definitely superior 😌

Looks fantasy chef. Loving the Nisbets special induction hob too! Did you take the chicken to 56 and then rest it?

@cappaslangmurderer

6 ай бұрын

that's right

I swear at 2:13 I heard a chicken.

Wow!

Alright thats it......subscribed

Chef when you pour the sauce on the skin, would the skin stay crisp for a bit?

Where do you get your wooden chopping boards from?

Fallow cookbook WHEN?

@Fallow where do you buy your cast iron pans? Do you have some suggestions for me? Kind regards, Tim.

@nofam

6 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

6 ай бұрын

@@nofam Thank you.

@ice4142

5 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

5 ай бұрын

@@ice4142 I do have induction. What brand is best for induction?

That chicken let out a noise when the first leg was cut off and slammed onto the board haha

Nice.

hay chef , i hope i can join with your team soon im from indonesia and working at kitchen also

Can’t wait for someone to grab the handle of their new cast iron skillet for the first time 😅

@VarunDaniel

5 ай бұрын

How’s he holding it bare handed

@Ryyyzzor

5 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

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

5 ай бұрын

just get one good knife, and a cheap cast iron. You'll be set for most recipes.

What does he put at the end to thicken ?

@thru_and_thru

Ай бұрын

whole grain mustard

Skills

I couldn’t quite make out what you said/added at 8:40 to thicken the sauce? Anyone catch that?

@John5ive

3 ай бұрын

Sounded like whole grain mustard

72 degrees for chicken? I guess the Brits are braver than us here in Canada!

2:15 - the dismembered chicken's last cluck.

What is your restaurant ? I love your stuff

@Bobble86

6 ай бұрын

Fallow

Mmmmmmmmm

the culinary brick is spreading

Hey fallow, im a fellow, cooking fallows for my other fellows. Goodaye mate

What brand of brandy are you using for that sauce?

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

6 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.

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

well that's dinner tomorrow sorted!

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

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.

"Add a little chicken stock once that's burnt off" - what you mean his eyebrows? :)

Should you actually cook it to 72? Or should you pull it at lower temp?

@Harfpint-chef

6 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

4 ай бұрын

just go by how it feels when you press into it, this whole american temperature obsession is ridiculous lol

@michaelbohm5160

4 ай бұрын

@@davidz2690 Exactly. They just can't cook.

Chicken so fresh it still clucks (2:13)

Camera man shit himself😂😂

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

5 ай бұрын

That sounds fucking amazing. Would love to try it!

@elibrod9981

5 ай бұрын

@@SurrealLumberJack Why not make it? Copy paste Цыпленок Табака into KZread search and watch for yourself.

How to make steak bearnaise?

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

6 ай бұрын

who cares what gordon ramsay thinks lmao

3:20 everything reminds me of her 😭

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!

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

6 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

6 ай бұрын

@@Equinoxious342 "carcinogenic" lmao as if

@Bobble86

6 ай бұрын

The seed oil scare is nonsense conspiracy theory bullshit usually with a bit of far right dogswhistling thrown in for good measure. Use any and all oils for cooking, they're all safe.

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

4 ай бұрын

Trains are hard, don't give up.

Sauce around the chicken and not on top of the crispy skin 😊

@gozutheDJ

6 ай бұрын

wrong. always sauce your food. what's the point otherwise?

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.

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

3:20 I'd better call her...

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

6 ай бұрын

You know you can rewind right

@Equinoxious342

6 ай бұрын

How to say you’re a cotton-headed ninny-muggins without actually saying you’re a cotton-headed ninny-muggins.

6:55 was what i said to my gf

@HarveyJackson1967

6 ай бұрын

I'm unsure what was meant by this.

Love the way the American food PR machine has convinced the world this ancient cooking method is theirs 😂

"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.

Handheld camera and body cam give me motion sickness. Nice other wise

Looks ok I guess... :D :D :D

8:19 this is raw chicken

this guys every recepi is butter butter butter butter

The chicken is raw.. shouldn't be using a red knife rather than a yellow one? 👀🤔

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

dont you need the weight to be hot? looks fantastic tho

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

6 ай бұрын

Everything in the dish was cooked. Nothing served raw. No cross contamination.

@hislord1

6 ай бұрын

@@steventagg The cooked chicken was cut on the same board, or so it appears.

@steventagg

6 ай бұрын

@@hislord1 right, yeah. Assume the board was washed after the chicken prep or flipped over.

@Bobble86

6 ай бұрын

They're one of the top restaurants in London; of course it's been cleaned. You need to see a video of them sanitising the board or maybe just use your brain?

@ianallen738

4 ай бұрын

"even if you wash it" -this is your brain on american paranoia and antibiotically overmedicated food industry

Did he misspeak when he said 10% salt for a brine? Seems crazy excessive.

PHWARRRR

why does this chef always have the look of impending doom on his face ?

Who knew Adam Ragusea was such a trailblazer with his trusty brick

@serialbets

6 ай бұрын

That dude is a tool and he did not invent that

@All7777Fever

6 ай бұрын

He is most definitely not the first.

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.

Wtf is a whole grain?

third

Do you know how to cook a galah with a brick?

Pull the dam feathers off come on

3:21 reminds me of my ex-girlfriend. . .

You need to roast the wishbone then pull it apart using your pinky, with your friend, and the winner makes a wish, actually.

0 crispy

I came from the brick, disappointed

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,

No brick, Disliked

eating the chicken with a spoon made me unnecessarily angry

It’s easier to remove the wishbone before making any other cuts. Also allows you to get the complete breast off without having to cut through the wishbone. And I get the top pan blazing hot before putting it on the chicken so it cooks more evenly. If you’re gonna smother it with a pan sauce there’s no need to flavor the chicken basting it with herbs in butter.