Pro Level Deboned and Pan Roasted Chicken (THE BEST of your life)
Тәжірибелік нұсқаулар және стиль
Consider this a master class in making the best chicken of your LIFE. Click here butcherbox.pxf.io/mgP5Y7 to join ButcherBox & get 2 10oz NY strip steaks & 8oz lobster claw + knuckle meat FREE in your first order.
☕Like this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
FILLET KNIFE: amzn.to/3GWnDSN
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
HALF SHEET PAN + RACK: amzn.to/34v7CSC
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
12" STAINLESS FRYING PAN: amzn.to/3SymAP0
12" CAST IRON SKILLET: kohls.sjv.io/P0N5ze
INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
INSTANT POT (SLOW COOKER): amzn.to/3IklqS2
4qt CAMBRO CONTAINERS: amzn.to/3E4PZwb
8qt CAMBRO CONTAINER: amzn.to/3EkEjpp
-- RECIPE --
ROASTED CHICKEN STOCK and GLACE
▪5-6lbs or 2.5-3kg chicken backs
▪1lb or .5kg chicken feet
▪1 onion, cut into chunks
▪3-4 carrots, rough chopped
▪3-4 stalks celery, rough chopped
▪1 leek, stem and top removed, rough chopped, & rinsed
▪Olive oil
▪Water
▪25g or 1Tbsp tomato paste
▪50-70g or 4-5Tbsp unsalted butter
▪salt
Lay chicken backs and feet onto sheet tray and roast at 475F/245C for 30-40min.
Place chopped onion, carrots, celery, and leek onto tray. Toss with olive oil and roast at 475F/245C for 30 minutes until caramelized.
Add roasted vegetables and chicken bones/feet and veg into slow cooker along with chicken and veg fond from roasting trays. To work up fond, pour off excessive fat (from chicken tray) then add about 1qt/L water onto tray and scrape up fond with a wooden spoon. Add to slow cooker. Add tomato paste and water to cover. I use about 5qt/L in my 8qt cooker. Slow cook for 12 hours.
Strain out liquid and skim off fat from top. Refrigerate until ready to reduce.
Add stock to large heavy-bottomed pot. Add 3 packets (20-28g) of gelatin mixed in water at this point if you didn’t use chicken feet in your stock. Bring to boil and simmer over medium heat for 45min to1 hour to reduce, stirring every 15 minutes. When ready, stock should have reduced significantly, bubbles should be large and glossy, and a spoon pushed through should leave a trail.
Transfer glace to a small sauce pan over medium heat and add butter. Swirl as butter melts to emulsify. Stir in a pinch of salt.
--
CHICKEN HERB BRINE + COOKING THE CHICKEN
▪1qt/L water
▪150g or 1/2c salt
▪50g or 1/4c granulated sugar
▪2 bay leaves
▪1 head of garlic, halved
▪Several sprigs of rosemary, sage, and thyme for brine + additional to finish
▪1000g or 2qt ice
▪2 halves skin-on deboned chicken (see video @4:32 for process)
▪Vegetable oil
▪50-70g or 4-5Tbsp unsalted butter
Add water, salt, sugar, garlic, and herbs to a sauce pan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5min.
Add ice into a large (at least 4qt/3.5L) container. After brine has seeped, pour it over the ice. When melted the brine is ready. Add deboned chicken halves, refrigerate, and allow to brine for 4 hours.
After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool for extra credit). Refrigerate uncovered to dry further until ready to cook.
Preheat large, heavy (12”) stainless or cast iron pan over high heat. Preheat oven to 475F/245C - turn on vent hood if you have one.
Add 3Tbsp canola or vegetable oil to pan. Carefully lay in 1 half of chicken skin side down and press to ensure contact. After 2-3mins, after skin has taken on golden color, transfer pan to preheated oven to roast for 7-8min.
To finish, return pan to stovetop over medium heat and flip chicken to skin side up. Add butter and several more sprigs of rosemary, thyme, and sage. Baste skin side with herb butter for 3-4 min as shown @12:13. When done, internal breast temp should be 150F/65C.
Place chicken on wire rack, pour over herb butter left in pan, and allow to rest for 5min. Top with generous amount of chicken jus (glace).
--
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#debonedchicken #panroastedchicken #bestchickenrecipe
CHAPTERS
0:00 Intro
0:20 Roasted Chicken stock
3:28 Chicken herb brine
4:26 Deboning and brining the chicken
7:58 Other tasty meats (ButcherBox ad)
9:03 Turning stock into reduced chicken glace
10:20 Cooking the chicken
12:47 Finishing the glace and plateup
13:56 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Пікірлер: 844
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
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 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.
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
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. 😉
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.
I LOVE seeing the higher end techniques in vids sometimes, thanks!
Hahaha, when he said, “Not the nice one,” and it WAS the nice one… too funny😆😆😆
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.
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.
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 😅
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,
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!"
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.
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.
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" 😊
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.
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!
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.
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.
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!
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
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
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.
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.
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 to see french elements in your vids, your explanations are brief and concise, which makes it very easy to follow.
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!
I definitely like learning the higher end techniques. Thank you so much for teaching us this one Brian!
i love how you explain these high end tips and techniques. it makes everything very approachable.
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!
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.
Yes! Bring it! The pro tips are invaluable! We are all enriched by your willingness to produce and share great content!
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.
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!
Solid recipe. You are easily the best chef show on KZread right now.
Really loving the higher-end technique stuff! Your explanations are always well delivered, and never come off as condescending. Love your work!
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?
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. 👏👏
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.
This chicken is a master class in perfecting and elevating the lowly, everyday chicken we eat and love. Definitely like this higher level of technique. Definitely worth the three days this would take me. This chicken dish reminds me of the wonderful food, back in the day, in the '50s and '60s on Pan American Airways, first class...my dad was an executive for Pan Am. It was catered by Maxim's of Paris. It was so inspiring see you debone that chicken and make the stock then to a glace. Gangsta!!! I like your delivery and making it as simple as possible. Bravo, young man.
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
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! 🤓😃👍
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.
Can’t wait to try this. And, yes, keep showing us advanced kitchen 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!
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!
Yes to the high-end technique. It's not often out there at all, and you break it down in an incredibly learnable way.
More please. Damn that dish looked mighty tasty. Your camera work and explanation of both the how and why really makes this presentation shine.
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.
I really appreciate that you write the directions out!
Great stuff. Really like the simple explanations of high end techniques
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 the high-end information, I aspire to cook like that and it's one of the reasons I watch your channel. Thanks!
Just tried the deboning/roasting technique and it worked so well! Thanks!
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.
love these kinds of videos and can't wait to try it
I’m following your culinary experience here from Germany! Thank you for the great recepies ( an the metric translation;) )!
Love the technique videos. It gets us home cooks making better looking dishes for dinner parties
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! 😋
Bri, love these advanced techniques! Thanks for sharing!
I made this thing....kind of. I made the stock for the au jus (using bone in chicken parts I had on hand and the store gelatin instead of feet), I didn't have time for the deboning whole chicken so used bone in thighs which I also had handy. It was fantastic...easily one of the best chicken dishes I've made. Kids and wifey very impressed. Thx Bri!
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.
Impressive! Lots of good inspiration in here. I'll be saving this one for a special occasion.
Keep the advanced techniques coming! Thanks!
Real excited to try this. It looks so dang tasty! Along the lines of restaurant style techniques and videos, I'd love to learn more about how restaurants choose sides that complement the main dish. When I go somewhere nice they usually have interesting sides that I had never thought of and the entire experience ends up being even better had the dishes not been carefully chosen.
LOVE the Hugh end techniques and explanations
The demo of deboning is very useful and I would love to see more like this. I've been a good home cook for a long time (I started when I was 10), but I've never had the opportunity to learn things you can only learn at culinary school, or actually working in a restaurant kitchen. Thank you for sharing your expertise! P.S. Take the batteries out of your smoke detector before you start, and if it's tolerable to do so, open a window and set a fan blowing out. That's what I used to do before I got my outside stove vent.
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.
Ive been watching for a bit this vid got me to subscribe, really loved how complete and detailed it was
Great work as always Brian, really appreciate the work you put in to bring us these educational and entertaining videos!
This is a definite experiment for me!!! Thanks for sharing the boning technique.
Good to have a high end cooking channel with clear instructions ✌️
I appreciate the honesty !
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
Love learning new techniques! Thanks for trusting us with higher level knowledge!
Keep the technique vids coming. Absolutely love that kind of content.
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
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! ❤
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 KZread 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 KZread chefs - without the pompous attitude, without arbitrary rules just because it's what other KZread chefs do. Simple yet elegant.
VERY MUCH like seeing these high-level techniques, Brian, and thank you so very much!
Deffo like seeing higher end techniques. As a seasoned home cook I've got the basics down pretty well so in addition to the nice recipes I love to learn new techniques.
love the high end stuff brian!!!
Brian! This looks AMAZING. This is the kind of content I'm looking for! **chef's kiss**
"But it is the nice one"!.. And then the guitar riff !😂👏👏👏
Nice job Brian. Love the high end videos and techniques! Keep making them.
I was a professional chef for about 30 years and what I love is people not dumbing down content. Thank you. Like when certain chefs thicken sauces with cornstarch because it's easier at home - NOOOOOOO. Try the same thing with he requisite roux and get back to me... - any way thank you! PS - At home cooks are as good or better than working chefs in many areas. It's not 1965 anymore. All the info is out there. At home cooks don;t have to worry about food cost % and contribution. IE my lone serving of lobster soup/ bisque has 1 whole lobster in it. Thanks man!
Sensational! Bravo! I love your channel… Always look forward to the next recipe upcoming! Thank you for doing this… Not just for me but for the rest of the KZread world!
I love the more technical content Bri :) Great video! I will definitely be give braving this recipe a try soon. It looks incredible
Another +1 for teaching restaurant techniques - I really enjoyed this!
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!
This looks amazing. Thank you for a recipe I didn’t know I needed! Making this weekend!