BRUHH 🤣. That chicken head pie was the most METAL dish I’ve ever seen 🤣🤣🙌🏼🙌🏼

@John5ive

8 ай бұрын

did you leave out the "N" in metal which would have been "Mental"

@michaelduffy6544

8 ай бұрын

The grammar police are in the building 🚨

@Iamjeffrobertson

8 ай бұрын

@@John5ive 😂

@Iamjeffrobertson

8 ай бұрын

@@michaelduffy6544 🚔👮🏽‍♀️😂

@JonnySublime

8 ай бұрын

I think he meant metal

So refreshing to see real chefs and restaurant owners walk us through simple dishes and talk like normal people. Happy to see you boys are thriving, you deserve it. Love these videos, keep 'em coming.

@soulfires17

8 ай бұрын

That we have. Is no offense to the cook, clearly he's skilled, but this is not a simple recipe. Sure, it might be simple to fry up some chicken but everything else in here makes it quite a complicated and involved process. Good luck! Anybody at home making these?

@greglinski2208

6 ай бұрын

They aren’t normal though. They’re gay.

@mattstarf4294

5 ай бұрын

@@soulfires17 Just do you own version bro! I recommend (no shit here) using the snoop dog fried chicken recipe and then modifying that with their vodka batter for the second fry... I would recommend that people use vodka in the sauces and cooking regularly, but not for your afternoon tea!

@KPnDC

5 ай бұрын

simple lol

@davidz2690

4 ай бұрын

@@mattstarf4294 vodka is super expensive... dumb suggestion

Chef! Looks amazing, thank you for sharing, educating and entertaining! 🙂😋❤

That tempura inspired finishing stage is so clever and yet so simple. I'm annoyed I've not thought of it myself. Cracking vid.

@sayantanmazumdar3

7 ай бұрын

That's how local chippies make their fried fish. The texture is brilliant.

@SquidwardLSDSquirtingOctopussy

7 ай бұрын

Alcohol prevents the development of gluten, which may be essential in doughs, but will result in a more soggy batter, without any special crunch. I personally prefer to use a mixture out of beaten egg whites, cornstarch, baking powder, flour & also some vodka or beer to get a fried chicken that even stays crispy after 3 hours.

You guys know what you’re doing. Bringing back me love for the kitchen a little.

That looks really tasty! Very interesting and informative video

You guys are awesome! Love your content and how you show cooking the way you do. As a chef here in Colorado USA it is always nice to learn from others across the pond. Keep up the good work men!!❤

That looks incredible!

Looks mega - love the amount of thought that’s gone into every element

Nice layers of flavor and textures and yummy factor your chicken corn dog with foot is ingenious 😊

Outrageous and fabulous burger wow.

finally ate at fallow the other day - loved it! When are we getting a video on the oyster shell martini!

This is the video that made me subscribe. Brilliant!

Love it, chef. Asian inspired is chef's kiss.

Bloody looks delicious lads best chicken burger I’ve seen definitely gives this a try 🔥🔥

Looks absolutely fantastic

So much science in cooking now.. and it is so almost japanese.. perfection in the pursuit of amazing food. I luv it@ and I applaud it!!

There was about five points where if he'd have just left it, it would have been a great burger. But he just kept on adding stuff and improving it layer by layer until it was absolutely unreal. Wow.

That chicken head pie is bloody hilarious. I love it. Need to see more of that!

i watch everytime before my shift bro .please upload more pov service stuff 😂❤

That looks absolutely banging

This looks insanely good

That looks incredible

just when u thought it was complete it was elevated 5 more times... awesome looking sandwich

That looks awesome chef. I would have been proud to serve a chicken burger like this at the hotel restaurant where I work. I really got to visit Fallow/Fowl the next time I'm in London.

Looks insane fella! Would love to know how you made that cheese sauce!

That burger looks amazing is there any chance doing a video on how too make Espagnole sauce

Fabulous stuff. Can’t wait to come and try everything

That burger looks good but I tell you right now the spider for the batter dippy is absolutely the hidden tech in this video and what I'm doing from now on

Incredible attention to detail

Looks really good.

That second, no, third coating of batter while the chicken is in the fryer is a genius idea. I can't wait to try this!

@jaytorr6701

8 ай бұрын

That's a Heston Blumenthal technique. Probably someone did a stage there.

@neets2495

8 ай бұрын

@@jaytorr6701 From memory both spent a few years at dinner by heston

@jaytorr6701

8 ай бұрын

@@neets2495 Can tell. They use some similar techniques. Really want to visit their restaurant

@tonydaddario4706

8 ай бұрын

The vodka batter sounds like it is but adding it while in the frier is an old tempura trick. @@jaytorr6701

Oh man I would love to have that for lunch one day.

If I visit London again, I will be at Fallow!

Holy balls this looks insanely good.

Any plans to bring out a restaurant cookbook?

You had me at Kewpie Mayo, and then locked it in with the triple fry! Dammit, now we've got another menu item to add to our culinary trip to the UK - it's going to end up being a long trip!

@DavidBcc

7 ай бұрын

MSG makes everything taste better. Makes you feel great for about an hour too, until the overexcited neurons in your brain literally die off. It’s not fit for human consumption. Not in artificially refined quantities.

EPIC!

Next level

I might travel to London to eat there these dudes a really next next level

I want that chicken head pie now!!!

i need this in my life

1:37 "I like to keep my hands nice and clean" 3:10 hands contaminated with raw chicken and caked in flour batter combo. Question, why are your chopping boards so close to the ground and to pot wash area, also colours don't look separated from raw to ready to eat boards?

Levels 👌🏼

Looks amazing! Congrats on the new shop, but why did you call it 'Fowl'?!

May i ask you to elaborate a bit more on the salad part , the dressing and the mayo. Btw i got my daily dose of dopamine after watching this brilliant artwork in this video. I wish one day i would get the honor to have a stage at your kitchen.

Looks incredible. Have you folks ever found a good non-dairy sub for buttermilk? Always find that the best chicken places around me are buttermilk city - real bummer as someone with a milk protein allergy because I'd take like 3 of these straight to the face right now

yes!!

What ratio of baking soda to the rest of the flour mix do you guys use?

Good luck for the chef that has to do it during busy time

Hi what camera and accessories are you using to film your video?

Lookig the final product and remembering the first statement: "we want it to taste like chicken" 😂. It's night and day

I just had nightmares when I heard that combi go off in the background! P.s do you use sodium citrate for your cheese sauce? Cheers!

Couple of things, Firstly Huge congratulations on the place, I have been following your journey from the outset! YOu and the team at Fallow are insane! I used to run Gastro bars and the like for 8 years in London in 2010, and you're hitting all the things I was begging for either the companies or the independents I worked for to do. I'm in Vietnam these days, (which gets to my point) Please, Please, if you have time can you do a video about that chicken head pie, The Vietnamese are bang into Both the feet, heads and assholes of Chicken, I would just love to see some videos of the more "out there" stuff, if nothing more then to give me some inspiration to do a Viet version of some of your brilliance! Congrats again on all your sucess and videos... Amazing stuff!

@FallowLondon

Ай бұрын

Thanks Samuel! We've got a video on the channel breaking down the chicken head pie.

@samuelandrewclark4564

13 күн бұрын

@@FallowLondon Rockstars thanks so much!

I’m not lying but I’ve never watched someone eat something and been so jealous in my entire life… need to come soon open in Manchester please

You basically showed us how it’s made. Named off some ingredients. And I could probably make this at home. And all though I could. I won’t. I’ll just savor it with my eyes 😂

Is there a recipe that we could follow? I would love to visit the restaurants one day.

"You dont want it too coated in batter" . Batters the fuck out of it 😂👌

When i was taught to cook it was KISS keep it simple stupid and this truly follows the the way.

Why you choose rice floor for votka batter? Is it make it more crispy than normal flour? Thank you chef

@DoctorMcHerp

8 ай бұрын

Pure starches like rice flour and corn flour result in a lighter and crispier batter, whereas wheat flour gives you more crunch. Since they're adding it for texture to the overall product, it makes more sense to go with something lighter because it would make it too heavy otherwise.

Very impressive

Curious, how are you wearing the camera during service? Is it a head strap or on your coat? Thanks

It’s funny if you’re busy you don’t even gotta drop the dredge in the flour mix once you’re dipping em back in for the clumps will come fast

What liquid sauce did you use on chicken before melting cheese???

This looks amazing but i I don't like brioche buns for burgers. They always seem to squash and mess up the burger ratios. Ive been using ciabatta buns and they work so much better. Going to have to give this a go.

just one question. what does craggy mean exactly

Wow

All hail Heston for that vodka trick.

Can you guys do more grill povs

Okay, real question. If I do this at home in my dutch oven, what do I do with the leftover oil? This is why I've never fried anything. I don't really want a giant jar of used oil in my fridge, and I really don't know how to dispose of it properly. Tips appreciated.

It's very heartwarming to watch this after seeing the diet of Bryan Johnson! 😀

the recipe seems amazing and mouthwatering! The chicken's head on the pie much less :D

*chicken burger* ❤❤

respectfully, everything but the cheese at the end. great work chef!

So the flour mixture is Gluten free? Is the whole patty/chicken-fry gluten free? :)

@All7777Fever

8 ай бұрын

It appears so, no mention of wheat flour I could see. Potato starch/rice flour are superior anyway because they'll stay crispy for longer - wheat flour tends to soggy soon after frying.

@Bobble86

8 ай бұрын

Gluten free flour works brilliantly for fried chicken because it gets super crisp.

Somebody show this to Clayton!

Need to get up in one of those bad boys

chicken foot corndogs, chicken head pies :P

man, 3 weeks since our last chef on the pass... my addiction needs a hit

Mmm... chicken head pie

Chicken shop turning out three (delicious) burgers a night

*i love how you call it a chicken burger, its name which everybody around the world calls it. only american want to be special and call things by diffrent names, they do the same with football, soccer. lol very nice chicken burger btw it looks yummy.*

what are your top 5 favorite cookbooks?

dont you think its a bit too much frying in your cooking?

Team at Fallow - what do you think of the new BBC series Boiling Point? is it accurate?

So which is the best recipe ever. This one or your three other best recipe ever. You change your recipe every few months.

I’m not sure of the protein to batter ratio

And that’s how I’m made

thats not just buttermilk and milk in the batter looks like you mixed in your seasoned flour to thickn it

@All7777Fever

8 ай бұрын

Yep

Why are there not more comments about the CHICKEN HEAD PIE

It really didnt need the cheese sauce. Looks absolutely stunning though

Given there appears to be no wheat flour in this process, is this available as a gluten free option? It looks absolutely incredible 😍

@perfectplates

8 ай бұрын

What about the bun?

@MLAM168

8 ай бұрын

@@perfectplatesyou can get gluten free bread

@blahbleh5671

7 ай бұрын

no

Oh God the chicken head

Who wants a chicken head pie 🤣

no pickles?

Looks good this 5999kcal burger.

start of video: I'll replicate it at home for sure .... end of video: I'll buy a plane ticket to London

Any reason you cook the breast to 72c internal? Lately I've heard lots about cooking it to 63-65 and letting it rest for a juicier breast. Regardless, looks great!

@d.murray9567

8 ай бұрын

he probed it after it had been resting

@All7777Fever

8 ай бұрын

That's exactly what he's done there. Rested, then probed. All meats do this, that's why you rest steaks before the internal temp is reached as it rises from residual heat.

@nimeshjayasuriya7271

8 ай бұрын

@@All7777Fever Rise that much though? I get 1-2 degrees but 63 c would be a medium steak and 72c is well done. It wouldn't rise that much just from residual heat

That's a THICCEN Burger

Why’re you holding the chicken like it’s a vial of smallpox?