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

Жыл бұрын

Thanks for watching Greg. So glad you liked this one.

@Joseph1NJ

Жыл бұрын

Yeah, I remember way back when the Food Network was about... wait for it... food.

@thestellarelite

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

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

Жыл бұрын

@@Joseph1NJ , I remember too. I always liked David Rosengarten’s Taste.

That blow dryer joke killed me! Great video as always, thanks Bri!

@MrTheMilkman

Жыл бұрын

I busted out laughing it was perfect delivery lol

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

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

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

Жыл бұрын

It's very good! I love learning, and the camerawork was superb. I'll deffo try this.

@MrJruhl1

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

Жыл бұрын

ditto

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

Жыл бұрын

Haha I’ve done this move a few thousand times. Thanks for watching

@TheBestcommentor

Жыл бұрын

My immediate reaction was, "Oh he's done this a LOT." Made it look so easy

@ninianstorm6494

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 kzread.info/dash/bejne/o42hpdaSfKifm5M.html george bush 14y ago said add ukraine to nato foreshadow nuland f eu coup 2014 support = 1. kzread.info/dash/bejne/oIiFlaZqkZDQYpM.html 2001 pentagon memo kill occupy iraq to syria kzread.info/dash/bejne/kaGmrLSBp8W8d5s.html 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. kzread.info/dash/bejne/ppVtxrmLk6e7gKQ.html 3. kzread.info/dash/bejne/e3aZtKRworrRj5s.html 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 kzread.info/dash/bejne/h6yjrpqteLbHZ8o.html ray epps-fake sole survivor from ritten house case 2.0/podesta 2.0 when you look at left wing msm collaborate kzread.info/dash/bejne/gaKKqsqnXdnNhdo.html dnc smear looking into treat covid symptoms/travel bans but permit parades/riots, recall snitches get rewards? a. kzread.info/dash/bejne/Ymp628ltncSyh8o.html b. kzread.info/dash/bejne/gmV6t6-deLiYacY.html

I love seeing more restaurant / pro style techniques! I would love to watch you work with super super high hydration dough as well.

@BrianLagerstrom

Жыл бұрын

That’s a fun idea

@Bougie92

Жыл бұрын

Oh yes, please!

@jerryballstein

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.

Also as a filmaker of culinary arts (long form and short) I can tell you this video was no easy task, this takes a TON of choreagrphy to get right, just writing the VO (voice over script) is a serious challenge....so not only is the food bomb, he is providing very high quality video...people this is why subbing, liking and joining is warranted...this was a TON of effort....please know that!

@BrianLagerstrom

Жыл бұрын

Thanks Keith! This one was a mountain haha

@stonerscravings

Жыл бұрын

You never fail to amaze me. That was a beautiful execution of a heavenly dish. I’m going to have to make this.

I really, really like seeing this kind of high end technique. And your shots of deboning the chicken were perfection.

@BrianLagerstrom

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

Жыл бұрын

@@BrianLagerstrom Oh of course he did it first try.

I'm a fan of the in-depth content. Regarding your choice of protein - given the cost of beef, I'm turning more toward poultry and then adding value through preparation. While this recipe may take 24 hours end-to-end (with maybe an hour or so of "work") the whole is definitely greater than the sum of the parts.

@BrianLagerstrom

Жыл бұрын

Agree! Give it a try. You’ll be so stoked

I LOVE seeing the higher end techniques in vids sometimes, thanks!

USE YOUR WHOLE CHICKEN PEOPLE. Butcher them halves, use the backs/wings for stock, the leftover skin for schmultz. It's cheap AF and leads to way better living.

@Heymrk

Жыл бұрын

But throw away the nasty thighs or give them to your pets.

@snex000

Жыл бұрын

Ever make mayo with your homemade schmaltz? Delicious!

@TehEwglet

Жыл бұрын

@@Heymrk excuse me????? Thighs? How could you dislike thighs

@Heymrk

Жыл бұрын

@@TehEwglet I'd rather skip dinner.

@ChrisPage68

Жыл бұрын

Bone the chicken, not "debone". That's not a word, Bri. 😉

Hahaha, when he said, “Not the nice one,” and it WAS the nice one… too funny😆😆😆

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.

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!

Love this guy. He's high end, but not fussy or snobby.

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,

Love the balance of “weeknighting”and “PRO-Level” recipes. Keep up the great work.

@tinytelephones

Жыл бұрын

Same here! Depends on if it's a lazy night or an ambitious day 😅

I used to be a chef myself so I'm really happy to see you share this to everyone out there who doesn't know what it takes to create something like this. The time, appreciation and respect the food deserves. This is why some dishes can be considerably move expensive because this isn't something you just throw together. There is a process.

Love the butchering. Proper stock as well! A+ - looks mouth watering

@BrianLagerstrom

Жыл бұрын

and GF!

@lootcifer460

Жыл бұрын

@@BrianLagerstrom and KETO!

@kimberlycooper6321

Жыл бұрын

@@BrianLagerstrom good for me, good for "Lorn" 😊

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!

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!

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.

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!

Secret to amazing food is time, patience, technique, and like 2 lbs of butter.

@BrianLagerstrom

Жыл бұрын

you get it!

@Default78334

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.

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

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.

I respect a video that leads out with, "This is tough and it will push you" instead of the usual, "I'm going to show you how to make the most delicious food, and it's so easy!"

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.

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.

"But it is the nice one"!.. And then the guitar riff !😂👏👏👏

I adore the boning of the chicken technique! My brother in law is a master chef and I still love watching him do this at least once every time we are together as a family.

Wow, it gives new meaning to mouth=watering. I never thought of putting tomato paste in my stock. Thank you so much for going into the detail that you do. These instructions are invaluable to me!

love the high end stuff... keep it coming

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

I love difficult but highly rewarding technique driven recipes. Thank you! Can’t wait to try this.

Thank you, really appreciate your adding the written recipe to the description - looks like you found me something to make for my wife's birthday dinner and as someone that often spatchcocks or parts my chickens, I liked seeing the method to cleanly debone a chicken half

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!

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.

I definitely like learning the higher end techniques. Thank you so much for teaching us this one Brian!

Love to see french elements in your vids, your explanations are brief and concise, which makes it very easy to follow.

Yes! Bring it! The pro tips are invaluable! We are all enriched by your willingness to produce and share great content!

i love how you explain these high end tips and techniques. it makes everything very approachable.

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

Keep the advanced techniques coming! Thanks!

I appreciate the honesty !

Bri, love these advanced techniques! Thanks for sharing!

love the high end stuff brian!!!

Really loving the higher-end technique stuff! Your explanations are always well delivered, and never come off as condescending. Love your work!

Thanks Bri! Love the pro techniques.

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!

This was very great, love the more pro moves from you. I think your ability to do both week(k)nighting and these more pro, high-workload-high-reward style recipes are a big part of your strength and appeal. I can find any kind of recipe for any kind of work mood I'm in, and it will all be amazing.

LOVE the Hugh end techniques and explanations

The higher end techniques are what I am here for! “It is the nice one tho” had me dying 😂

I really appreciate that you write the directions out!

When reducing the stock i like to use a silicone brush dipped in water to wipe the sides of the pan periodically theres sooo much good flavor on those sides! 😋

More please. Damn that dish looked mighty tasty. Your camera work and explanation of both the how and why really makes this presentation shine.

Love the restaurant techniques and tips!

This is a definite experiment for me!!! Thanks for sharing the boning technique.

I specifically watch for your ability to bring the pro level techniques and knowledge to home cooking. So I'm definitely in favor of seeing more difficult techniques!

I voted for this one in a poll you put out some time ago, so I'm really glad to see it. Great technique, thanks for sharing, it looks so good.

love these kinds of videos and can't wait to try it

Love seeing the restaurant techniques!!

Love the advanced techniques!

Loved the butchery class!

Great stuff. Really like the simple explanations of high end techniques

Solid recipe. You are easily the best chef show on KZread right now.

Just tried the deboning/roasting technique and it worked so well! Thanks!

Love the high-end information, I aspire to cook like that and it's one of the reasons I watch your channel. Thanks!

Can’t wait to try this. And, yes, keep showing us advanced kitchen techniques.

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.

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!

I can safely say I have never wanted to try a recipe more in my entire cooking career 💯💯💯💯 thank you sir 👍🏼👍🏼🙏🙏

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.

VERY MUCH like seeing these high-level techniques, Brian, and thank you so very much!

I love seeing this technique!

Love the higher end stuff. Keep it coming.

Keep the technique vids coming. Absolutely love that kind of content.

Ive been watching for a bit this vid got me to subscribe, really loved how complete and detailed it was

Nice job Brian. Love the high end videos and techniques! Keep making them.

Looks absolutely delicious and amazing! Thank you for the video! I definitely want to try this.

Impressive! Lots of good inspiration in here. I'll be saving this one for a special occasion.

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.

Love the advanced techniques

This looks amazing. Thank you for a recipe I didn’t know I needed! Making this weekend!

Another +1 for teaching restaurant techniques - I really enjoyed this!

Love this style of content.

I’m following your culinary experience here from Germany! Thank you for the great recepies ( an the metric translation;) )!

I loved the technique lessons; I''ll try it this week! This might well become my second favorite of your recipes, even this couldn't top your apple fritters which are beyond wonderful.

Love to see higher end methods! Thanks bri!

Love learning new techniques! Thanks for trusting us with higher level knowledge!

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.

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. 👏👏

Great work as always Brian, really appreciate the work you put in to bring us these educational and entertaining videos!

You legend! Thank you for sharing your wisdom and knowledge.

Yes, please bring more of this content!

I love the more technical content Bri :) Great video! I will definitely be give braving this recipe a try soon. It looks incredible

My favorite videos of yours are the higher end restaurant level recipes and techniques. It’s so nice to be able to learn something that I can use at home.

Good to have a high end cooking channel with clear instructions ✌️

loveee the more technical recipe!

Was really cool to see the deboning!

I love the fun project meals! This looks delicious.

Love the technique videos. It gets us home cooks making better looking dishes for dinner parties