Pro Level Deboned and Pan Roasted Chicken (THE BEST of your life)
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- čas přidán 6. 06. 2024
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-- 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).
--
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#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! - Jak na to + styl
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.
Thanks for watching Greg. So glad you liked this one.
Yeah, I remember way back when the Food Network was about... wait for it... food.
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! 😂
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”
@@Joseph1NJ , I remember too. I always liked David Rosengarten’s Taste.
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.
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.
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!
It's very good! I love learning, and the camerawork was superb. I'll deffo try this.
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!
ditto
That blow dryer joke killed me! Great video as always, thanks Bri!
I busted out laughing it was perfect delivery lol
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.
Haha I’ve done this move a few thousand times. Thanks for watching
My immediate reaction was, "Oh he's done this a LOT."
Made it look so easy
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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!
Thanks Keith! This one was a mountain haha
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.
That’s a fun idea
Oh yes, please!
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.
Thanks I was worried they weren’t clear enough to get the point across! I almost re did it. Thanks for watching
@@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.
Agree! Give it a try. You’ll be so stoked
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.
Hahaha, when he said, “Not the nice one,” and it WAS the nice one… too funny😆😆😆
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.
But throw away the nasty thighs or give them to your pets.
Ever make mayo with your homemade schmaltz? Delicious!
@@Heymrk excuse me????? Thighs? How could you dislike thighs
@@TehEwglet I'd rather skip dinner.
Bone the chicken, not "debone". That's not a word, Bri. 😉
Secret to amazing food is time, patience, technique, and like 2 lbs of butter.
you get it!
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.
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 the balance of “weeknighting”and “PRO-Level” recipes. Keep up the great work.
Same here! Depends on if it's a lazy night or an ambitious day 😅
Love this guy. He's high end, but not fussy or snobby.
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.
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,
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.
Love to see french elements in your vids, your explanations are brief and concise, which makes it very easy to follow.
i love how you explain these high end tips and techniques. it makes everything very approachable.
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!
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
I love difficult but highly rewarding technique driven recipes. Thank you! Can’t wait to try this.
love the high end stuff... keep it coming
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!
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.
Two other folks I watch more or less religiously. Maybe Helen, but Adam made a "spin off" on the Beef Burgundy and used gelatin.
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 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.
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 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 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 definitely like learning the higher end techniques. Thank you so much for teaching us this one Brian!
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.
Great stuff. Really like the simple explanations of high end techniques
Really loving the higher-end technique stuff! Your explanations are always well delivered, and never come off as condescending. Love your work!
I really appreciate that you write the directions out!
Yes! Bring it! The pro tips are invaluable! We are all enriched by your willingness to produce and share great content!
More please. Damn that dish looked mighty tasty. Your camera work and explanation of both the how and why really makes this presentation shine.
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.
Keep the advanced techniques coming! Thanks!
Solid recipe. You are easily the best chef show on CZcams right now.
Good to have a high end cooking channel with clear instructions ✌️
LOVE the Hugh end techniques and explanations
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.
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 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.
Bri, love these advanced techniques! Thanks for sharing!
VERY MUCH like seeing these high-level techniques, Brian, and thank you so very much!
Can’t wait to try this. And, yes, keep showing us advanced kitchen techniques.
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.
Yes to the high-end technique. It's not often out there at all, and you break it down in an incredibly learnable way.
Love the butchering. Proper stock as well! A+ - looks mouth watering
and GF!
@@BrianLagerstrom and KETO!
@@BrianLagerstrom good for me, good for "Lorn" 😊
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 high-end information, I aspire to cook like that and it's one of the reasons I watch your channel. Thanks!
I’m following your culinary experience here from Germany!
Thank you for the great recepies ( an the metric translation;) )!
"But it is the nice one"!.. And then the guitar riff !😂👏👏👏
Love the technique videos. It gets us home cooks making better looking dishes for dinner parties
I appreciate the honesty !
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!
Another +1 for teaching restaurant techniques - I really enjoyed this!
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!
Love learning new techniques! Thanks for trusting us with higher level knowledge!
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! 🤓😃👍
Love the higher end technique! That sauce looks friggin incredible.
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 CZcams world!
This is a definite experiment for me!!! Thanks for sharing the boning technique.
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. 👏👏
Ive been watching for a bit this vid got me to subscribe, really loved how complete and detailed it was
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.
Keep the technique vids coming. Absolutely love that kind of content.
Nice job Brian. Love the high end videos and techniques! Keep making them.
Just tried the deboning/roasting technique and it worked so well! Thanks!
love the high end stuff brian!!!
LOVE videos like this. Love the easy weeknighting videos, but l adore in depth, technical, fine dining videos
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.
Impressive! Lots of good inspiration in here. I'll be saving this one for a special occasion.
Brian! This looks AMAZING. This is the kind of content I'm looking for! **chef's kiss**
Loved the butchery class!
Love the restaurant techniques and tips!
Aspirational but approachable recipe, great stuff Bri!
This looks amazing. Thank you for a recipe I didn’t know I needed! Making this weekend!
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!
Thanks Bri! Love the pro techniques.
Love the advanced techniques!
Great work as always Brian, really appreciate the work you put in to bring us these educational and entertaining videos!
LOVE the high end technique focus. Keep it up!
Love the higher end stuff. Keep it coming.
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
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.
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 love seeing the high end content. Been watching for a couple weeks but that earned my sub, I feel like I am starved for youtube cooking content that isn't a repeat of the basics.
Love seeing the restaurant techniques!!
Love to see higher end methods! Thanks bri!
Love seeing the techniques, just makes for better cooking and always expand the play book
Love the advanced techniques
Loved this vid! I love your attention to detail and I always learn something from you! Would definitely want to see more pro level techniques
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.
love these kinds of videos and can't wait to try it
The higher end techniques are what I am here for!
“It is the nice one tho” had me dying 😂