why chicken ALWAYS taste better at restaurants
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- čas přidán 7. 06. 2024
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Full Recipes on discord 😌 : / discord
0:00 how to cut a whole chicken
3:10 how to cure chicken (DELICIOUS)
5:27 how to get ALL the air out of a ziplock bag
7:08 why is stock ALWAYS better at a restaurant
10:41 how to store stock
11:51 how to make homemade au jus sauce
14:37 why is chicken juicier at restaurants
15:35 what fat to use to cook chicken?
15:58 my favorite way to cook chicken: the two pan method
17:42 finishing our homemade au jus sauce (APJ!)
19:06 the final result: restaurant quality chicken!
#chicken #acooknamedmatt #food #cooking
Loving the longer format video! This was remarkably informative
Glad you liked it!
Matt these new videos are awesome, glad to see your long form content finally taking off like you deserve.
Incredible video, I've watched plenty of cooking content, but you blew my mind about 5 times lol. These are incredible tricks that I will include in my cooking!!!
YT recommended this video and I love it. Big fan of learning techniques, thank you. Trying this ASAP. Got a new subscriber. 🙏🏾
I am really enjoying this idea, and these videos. Furthermore, the chill nature of it all.
Glad you enjoy it!
I’m here for this!!!
Yessir !
This looks so good it's actually insane
So good
Thanks for this. I'm a home cook but I love seeing the way that a former professional chooses to do things at home. Would love a video on fridge organization and prep work ahead of time.
Granted “jus” is key, but you are never going to get that much quality stock from one bird. I have never brined a “restaurant” bird, in 30+ years, saying that yes it probably would add that little “extra” if I did. Most important thing which was not mentioned is cooking temp and seasoning. Get these things right and truly notice the difference. Google deglacing the pan too, amazing how much this adds to the dish. This CZcamsr is a total amateur
I’ve missed the longer vids. I can’t wait to try this one
Thank you
Thank You from Morocco, you're amazing
Oh damn in my all professional chef years I've never seen that water seal trick. Love it - great video
Hey Matt, thanks for the vids bro.🐔
That vacuum seal method was absolutely amazing
the only down side of that method is everything getting wet
One of my favorite ways to have chicken. I like to use a brick wrapped in foil over the pan method though.
That’s smart
hahah yeah the ragusea culinary brick
I can’t wait to try this at home!
Siii
Great results, chicken looked delicious
So good
Good video. Thank you.
Zamn I’m trying to make that APJ right now!!
Do it. Worth it
Good stuff!
Can’t believe this channel ain’t come through my feed till TODAY! 👀 - INSTA-SUB! 🤘🤘👌
Omg wow. Great video, i have shared it with everyone. Other than throwing away an entire chicken! We don't deserve nice things as a country. Also thank you for enlightening me, with that part about Curing vs Dry Brine. I will always say it properly now.
Are all of your knives from firehorse forge? You have impeccable taste in cookware. I love my Hestan pots and pans. Could you do a future episode about cutlery and knife skills please?
I could do that! Most of my knives are from FireHorse
5:22 it makes a *_LOT_* of sense. The salt and sugar draw the moisture out of the protein creating a brine as they combine. This saline solution is eventually reabsorbed into the protein to create the equivalent of a liquid based brine but without the unnecessary addition of non-protein based liquid supplements. While it can be described as curing (I make bacon like this), it is also creating a *_brine_* . Thus both terms are correct.
Looks yummy! Where do you purchase your poultry? Concerned about the quality of American products
I get mine from Uwajimaya. Usually it’s Mary’s organic chicken
That first tip is super cool
Excellent.
So does greasing the chicken up and giving it a good time come before or after this
Instead of cooking the stock on the stove overnight, can I use a crockpot instead?
It's so subtle, but grabbing the pan out of the oven with a kitchen towel vs an oven mitt really shows how the restaurant industry changes our daily cooking habits. I, too, never use oven mitts anymore. That demi looks so tasty.
Dang i didn’t even realize that anymore. Yea haha.
I’ve noticed you use that wooden flat spatula at around 12:10 frequently, what kind of utensil is it called?
Yea it’s a flat wooden spatula. Its rad
What did you clean the board with?
Whole roasting- make a herb-compound butter and insert butter not only on outer skin but under the skine(breast,thigh/drum etc), cavity.
Breast w/or w/out... with is always better. Use sousvide as a method. Can cook at much lower temps(149°F for 2hrs). Finish pan sear, while basting with butter garlic & herbs. As for temps its pasteurized at that temp in time.
Thank you from 🇹🇷
:)
Enlightened.
awesome video amigo 🫡
Where can I get some of these Erb things you keep putting in food? I’ve never seen an Erb before.
😂😂
Looks like you have a love for protein Ice cream😆i recommend you geting a ninja creami and make your own that Will taste a LOT better
Diggin the aim towards the noobs, plus teaching em good info. It’s also good for all levels of home cooks to kype recipes. Win/win. 🤷♂️✌️
“Now I don’t need a tub in my fridge.” Puts tub in fridge. 😅🥳
I’m having a hard time finding the recipe for the cure / apj on your discord. Is it 2/1 - 2 parts salt 1 part brown sugar?
That is correct
Works great in Pork too if you like pork.
After watching this, I'm wondering if brining would benefit fried chicken seeing how us southeast asians season and spice our proteins prior to frying. Perhaps I'll give it a shot and see how it goes
It's like a gravity bong but for getting air out of a ziploc.
Hahaha
To quote Action Bronson: That looks fucking delicious
Question. Why not use the skimmed stock fat to fry the onions for the sauce?
Question. Why weren’t you here to tell me that! Genius
Yahh .. It's true...Matt ❤
Good Looking out 👍
Thanks
How long should you leave the bird with the cure. Will it make it saltier as time goes by? How much cure per pound of Chicken should I use. Your video just made me curious 🧐
I generally do 2-3% by weight of the protein. Or i just sprinkle it and eyeball lol.
@@acooknamedMatt should you leave for a long time? Like days? Or hours?
I've never seen matt do any barbeque food
Check my channel :)
This is an enjoyable 20mins
Well thank you
Glistening.
My chef was teaching me and was saying almost or nearly dry
What cutting board do you use?
Idk homie, Dry brining uses the meats natural moisture content and maximizes it. Check out your seattle compadre J Kenji’s blurbs on it
Yea and it’s called curing
There’s a fine line between Au sec and awe shit in sauce making!
What I wanna know is who’s your barber? I like ya cut G ☺️
Haha Eve is great
Brilliant ..
Thanks
80-100k chickens is insane 👊
Yea
thats gotta be high .
I can’t find the recipe on discord, specifically the cure
I'd really like to know what restaurant you're eating at where the chicken is good? I find restaurants absolutely butcher chicken, dry it out, over cook it. Homemade regardless of the home has always been better
I grow food, and I’m a trained chef, nobody chickens in any restaurant paste as good as mine.
"anymore" looking like "never was"
why did I only see this video when my mom already made chicken today😂
Woah
Good trick for taking out air give you that
brambleberry ❤
Where can you get a $7 chicken?! Asking for a friend.
Grocery store
The real question is…how do you even make chicken not juicy? Thought they are all just naturally juicy
I wish I was your girlfriend and I'm a straight man I tell you! That bird looks absolutely delicious. I love it and looking to probably recreate it soon!
Great practical information on this video. 👍
The only thing I wouldn’t do is add anything in your fridge into the overnight stock (bell peppers, apples, etc). Muddles the flavor in my opinion. I would do a vegie stock with these instead and stick with mirepoix for chicken stock. But hey, it’s your stock and you do you, right? No anal rules and no right or wrong.
Yea is what it is
So many steps
cool tattos
Thanks !
Not always
You didn't roast the chicken enoupgh to make a brown chicken stock or roasted just, also you never mix old stock with new stick it will just make your stock go bad quicker it's a total no no. U kneed to roast chicken bones so it starts to burn slightly give colour amd flavour. Your dry cure is not right because salt draws out moisture from the chicken lest moisture in the chicken when yoh cook it. Also your chicken at 165 is overcooked that's 19❤50's temperatures go to 150 let it rest perfectly cooked juicy chicken meat will come off the bone if it's still raw it won't
Please forgive my expression. But it is a "FXXX Me' Chicken and Sauce. It just shows you good stuff takes time, and good stuff is not necessary the most expensive.
It’s a zip lock bag. Why add a “y”?
Where tf did you work where you would butcher 80 to 100k chickens?
I just did the math on 90k in 10 years and that’s like 25 a day. Must’ve been hell.
👍
I mean honestly 4 inches is plenty for anything. Get the job done better, more length just gets in the way
BTW, you don't need to get ALL OF THAT AIR out. Filling that HUGE container with water just to get the last bit of air out is completely impractical and wasteful. GEEZ....
I always skip chicken at restaurant.
youtube algorithm is fucked when someone with 1.6 million followers only averages 10K views 😂
CZcams shorts are different
why are you throwing all the dark meat in the trash? the carcass is not the legs, thighs and wings. what a waste
He's making a stock. And that meat texture is not really appetizing after being cooked for so long. A bit wasteful, I know. There are other ways to do this but this what he chose to demonstrate.
@@mt-cd4oyfind a dog and give it to them lol
He didn't season right either. He needed to add garlic and onion to that seasoning. That chicken is gonna be bland AF. Yes, I am black. We don't cook like that. We use real seasonong. And stock is NOT THE SAME as bone broth. What a hack.
@@c16621I don’t think it’s fair to say when he’s a hack when he advertised restaurant style chicken and this is traditional restaurant chicken.
@@c16621this is restaurant chicken aka high quality meat not the shit black folks buy at walmart where u need to mask the plastic taste with 3 pounds of seasoning.
Hi
Hey
Wow, what a waste of food. . . 09:29
De-''p''-th!
It doesn't.
A chicken almost invariably does NOT taste better at a restaurant. No point in buying a whole bird, the breast is not fit to eat anyway,
whats up with you "americans" and that obsession for using gloves every time you touch a chicken?
165th
Second
First
Hello there
@@acooknamedMatt hey you must be my fan
It's all good that you want to use the word CURE instead of dry-brine, but then you proceed to call a ZipLock bag a "baggie." How about some consistency?
It doesn't. Chicken tastes good at some restaurants, and doesn't taste that good at others. Some places don't make chicken well at all. And I make chicken quite well at home.