I need a new pan but not sure whether I should buy SS, non-stick, or both? Can you help explain when to use which? Always worried food on SS will stick, but I suspect you won't get a good seer with non-stick? PS love your videos and both your subtle and non-subtle humor!
@@Flanker234For what it's worth, I only have one non stick fry pan for eggs/omelette only. I see people buying whole non-stick cookware sets which isn't necessary, or exactly healthy. A sauce pot/pan never has to be non-stick because you have lots of moisture in it... Just use stainless, carbon and cast Iron. Don't cook acidic foods, like tomato based sauces in cast Iron or carbon though... only in stainless. Just don't leave acidic sauces/foods in too long after cooking.🙂
@@VC-zk1kv That actually makes a lot of sense, thanks! So, I ended up buying a SS pan and DANG, best chicken I've ever made! I followed Sonny's @thatdudecancook chicken recipe nearly to a tee and it was nothing I could have created on non stick. Clean up was easy ONLY after making the sauce which removed 95% of the fond...my nightmare would have become reality had I not.
I like these calmer videos as opposed to the manic ones. Thanks for sharing. I also like how you said how to make the rosemary salt as part of this. It's a pet peeve of mine when a chef adds some sauce or seasoning mix that is clearly a flavor bomb and just ignores it or hand waves it for "another video". I ALSO like how you explain alternatives or why you do what you do. (all that is probably why I'm subscribed).
I don't think it's fair to him that he needs to put his rosemary salt recipe in every video when he uses it, if that's what you're suggesting. It's the first time I've seen him add a rough recipe of his rosemary salt in his videos. He usually only just mentions it.
@@CatineSkyi I only said thanks for doing it this time, focusing on things I liked about the video. I did not give an opinion on what he should do every single time. You do make a good point. I suppose I disagree. I think it is fair in a long-form video about a recipe to cover every key component of the recipe in the video, including spice blends and the like.
For real. Lots of cooking channels would start with the history of fire, then how chicken was domesticated then slowly proceed with the cooking, all for more ad revenue.
I will always have a special place in my heart for pan sauces, on another note that might just be the juiciest chicken I've ever cooked! HAPPY COOKING!
Thanks for the great content! Is there an equivalent technique to the pan basting when you're cooking more than one piece of protein at a time? I haven't tried it because I'm usually cooking 8-12 of whatever I'm making to feed the family.
Sonny, what you said about the grain of the meat of chicken breast at 10:39 isn't actually correct. The grain isn't running across a chicken breast; there's a seam down the middle, and the grain runs diagonally outward from the central seam, so when you slice it the way you sliced it, part of it gets cut across the grain, but then as you go through the breast, you hit the other half, and suddenly your cuts are with the grain. Look at 11:15. You can see that a portion of the chicken breast shows the grains much more aligned with the cut. If you first cut a single cut down along the seam, you could then slice each half across the grain, and it should be more optimal than slicing it along the length. Try this and see if it doesn't work for you.
I'm 45 and my step dad taught me so much, but I feel like you have taught me the rest of what I need to know for excellent food. Thank You! And RIP fridge
Sir please know we cook VERY many of your recipes and they are always fire. Also we refer to you as “Fridge Puncher,” as in, “Is this Fridge Puncher’s recipe?” You’re our favorite cooking channel by far!
Dude you are the g.o.a.t of TH-cam chefs. Informative, entertaining, concise. I watch all your vids they took me from takeout & boxed food to a somewhat decent home cook. Throw in some fridge beatings, random goofiness and well timed humor I love it 👊 The chemistry with Marcus is on point you guys work well together Keep that guy around. St Gilbert & if you know you know
I made this tonight and I added mushroom in the sauce for me! My husband is not a fan of mushroom. He said whoever I am following is an outstanding chef. The sauce was out of this world!! This comes from a man who owned restaurants in Seattle. 👏👏👏👏👏. Thank you! ❤️
I’ve watched all your videos and made a ton of your food. It’s wonderful. The part I like the most, is that your videos aren’t edited hyper focused on the sloppy food sounds. Not everything needs to be sloppy asmr “satisfying” garbage. I love you.
Could not agree more on the absolute beauty of simple ingredients with proper techniques. It's becoming increasingly more difficult eating out with how well I've been cooking at home. Thanks for all the instruction!
I made this today. I’m basically incompetent in the kitchen, but the recipe was easy enough and the result was terrific, truly some of the best chicken breast I’ve had. (And everything made yourself automatically tastes twice as good.) Thanks!
I’ve started using the Chinese method of marinating meat (dicing and washing, scratching with liquid seasonings, then scratching with corn starch). With the declining quality of store bought meat, it’s almost a necessity and does a lot to bring up flavor and texture. Also helps thicken any sauces or keep sautéed vegetables from ruining the browning on the chicken.
@@fordhouse8b no, that’s how chef wang gang refers to the technique. you basically whip the meat and seasonings with your fingers until it’s all been picked up by the meat, and then do it again with the corn starch until it becomes sticky. I doubt there is any real hoodoo to it, but it does cause the seasoning to adhere to the meat instead of sitting in a pile of juice.
I'm literally making this as we speak. I didn't have shallots so I just finely diced onion and I don't have chives so I'm substituting that also. You couldn't have timed this video better because I knew I had chicken breasts to cook and I didn't know what I was going to do with them. Thanks brother for always coming through in the clutch and providing new inspiration for different dishes.
@@noozingnop What does "temp for chicken" mean? The internal temp of the chicken when it's done cooking? The temp of the pan before the chicken is cooked? Chicken should be cooked to 165 and the pan should be at medium high. It's in the video
As a blue collar welder that has a passion for cooking, I am now subscribed to this channel. No mess, no fuss, just superb technique and perfectly executed final product. 👏🏻
This is easily my favorite chicken recipe! Made it 3 times already. When I have a thicker piece of chicken, I find air frying after basting helps raise the stubborn internal temp that gets stuck at around 100-110 degrees on the fattest part. Something like 315-325 degrees on the 'bake' setting for even just 3 minutes helps me reach that 150 temp to finish off the carryover to 165.
Would love to see a "Marcus Can Cook" series. Would like to see him try to make simple dishes like this one. Just to see what the average Joe can do. Maybe with a review of what he could have changed for a better result.
I really dont care for a lot of you tube chefs on here but i will say you do pretty much everything RIGHT my dude !!!!! I really love your style and the things you cook for us not chefs and make it really simple for us. So well done my friend !!!!!!
Hey brother. First, thanks for all your videos. I've been consistently cooking for the last few months now using a lot of your videos as a foundation. You seem a little tired in this one, it's okay to take a break sometimes. Take care of yourself good sir.
Sonny - your cooking videos are inspiring and make me want to cook and try your recipes. You also are very detailed and instructional. And to make it even better, you're one of the most entertaining and witty presenters. Every success to you, family and team. Thank you for your professionalism.
This is it, this is the video I’ve been needing for ages. I think your simple and direct approach, and thoughtful advice, may have finally solved some of my misunderstandings and mental blocks with pan sauces, and I really appreciate it.
White vinegar isn’t the be-all, end-all of ingredients, but it is underestimated. Simple, cheap, and packs a punch, so a little goes a long way. For many years where I work, we used a combo of white wine, vinegar and lemon juice as the base for our sauce for fish, for an al you can eat buffet and for many banquets. Done right, it can be delicious, done wrong it can be disgusting.
I love these videos with the longer format and explanations. I'm teaching my daughter to cook and this fits in well with pan sauces, gravy, etc. Thanks for helping me teach my 9 year old some awesome tips and methods!
ThisGuyCanTeachEnertain,....Thank you Sonny. Your fabulous positive character comes right thru in your videos. These are great learning videos for me as I try to elevate my cooking skillz. I really appreciate the healthy and relatively "simple"(achievable) cooking results. I get the impression you could be explaining how to replace a storm door and make it equally approachable and doable. Cheers.
I do the sauce in a very similar way when I make a pan of fish. Finely chopped onion, white wine, Citron, fish stock, garlic, butter and parsley. The fish is just salted and coated with flour and egg (just like a normal breading but without the actual breading). A nice glass of the chilled white wine goes perfectly with that. Enjoy.
Used your recipe but I guessed amounts with how much I was making bc I also served the chicken and sauce over butter garlic Parmesan rigatoni and I made for 6 people. the sauce was fantastic. I didn’t make mine so thick like what was shown. I also just S&P and garlic p the chicken and sprinkled fresh rosemary on it along with adding fresh rosemary to the sauce. Was the best! Thank you so much ❤
Wow, simple straight forward explanation. I've been cooking your recipes with ease. Your brief refrigerator scenes get more and more imaginative. Doctors during the plague wore such masks with herbs inside to protect themselves from illness. I don't know if you did that on purpose but very clever. The sword gave the whole thing a Skeletor vibe, but the sudden appearance of the poor abused refrigerator was totally unexpected! 😂❤ 👍
Hey Sonny, I noticed that you were calmer and a little slower paced in this episode. I’ve heard others in the comments section call your other video styles “manic” and I respectfully disagree with that observation. I appreciate the values of both video formats and I think you should just do what you personally prefer or comes naturally to you. Happy cooking!
Made this for the first time for dinner tonight and dude seriously sooo good. I wish my stomach was never ending I could have just ate it forever. Making this again on Wednesday. Me and my taste buds are forever grateful. Thanks!
Just made this tonight. Amazing! Better than chicken you will find at a restaurant, just like Sonny said!! This will go into regular rotation. Thanks Sonny!!
OK yes I followed this closely...I LOVED the result that came out!!! Went back to the pan to devour the rest of the sauce and picked the chicken clean! Fantastic!!! THANKS
Good looking sauce and seems easy and fast. The only way I can get skin-on chicken breast is to process a whole bird myself. Grocery stores either have bone-in chicken breasts with skin or skinless breasts.
I’ve watched this video 5 times and keep coming back for the refresher. Question - why do you remove the fat from the pan after cooking the chicken? You add butter back to the pan when making the sauce so why not just use the butter you basted with?
Thanks for the video, I'm gonna try this one! Question for thatdudecancook: To make the sauce you remove the cooking oil & drippings from the pan. Later you add back chicken stock and butter, for flavor and fat. Why not leave the oil and drippings? It seems like they are rich in the two elements (flavor and fat) that you add back later.
I just made this for my family, and it was freaking amazing. I did oversalt the chicken for sure. So next time i know. Probably 30% less salt. Will definitely be making it again, probably next week!
This video felt exceptionally educational. I love all your videos-super helpful and informative… and teaching us delicious recipes. Thanks for sharing what you’ve learned!
Dude! You actually inspired me to shave my head. I was thinning too and started to obsess about it. Shaving was the best thing I ever did! If you know you know!
Your videos have rekindled my desire to do more cooking. It started with the Made In 12" nonstick frying pan I bought a few weeks ago. Today I got my Made In 8" Chefs knife 🔪 Funny what a difference new, quality cookware makes 🍳 BTW Not only are you a great teacher but you and Marcus are hilarious too🤣
Dude. While we can nerd out about knife technique , the speed and not needing to look is spot on. I'm a "hinge" guy, but that's just how I learned. Point down, fingers in :D Great video my brotha
As some one who’s been intimidated by fancy cooking, thank you for this. Just made it tonight and it is incredible. Puts my go to chicken meals to shame. LOVE YOUR VIDEOS!! No more chicken restaurants for me 😂
How do you recommend keeping your chicken warm while you are making the sauce. It seems my protein always cools down more than I want while making a sauce. Thanks. Love your videos, I make one of your recipes multiple times a week.
I prefer to cook on cast iron. I enjoy the maintenance that goes into caring for them. Makes them feel like part of the family. Same with my wooden cooking scraper things. They require care.
This looks incredible. Watching this while reheating some ribs we smoked Sunday, love the ribs but I think chicken is on the menu for tomorrow night :)
JFC! Thank you for properly explaining the benefits of basting, especially when it comes to cooking uneven proteins. I swear I just left a rant of a comment on another youtube channel because they didn't understand that basting is phenomenal for many reasons, and this one is often overlooked. You can focus your basting on the fatter/thicker end of a protein to help it cook more evenly. I could go on, but suffice it to say that your protein game is on point, Sunny! My only critique here is that you didn't talk about the importance of gelatin in the pan sauce. If you use store-bought chicken stock, your sauce will be watery and thin no matter how much you reduce it, so if you're using cheater stock, just bloom about 1-2 tsp powdered gelatin per cup of stock, and this will help your sauce tighten up as you reduce it.
Worked great did the pan sauce with pork tenderloin and it was delicious. And on a weeknight for supper with some roastie potatoes and carrots. Thank you for this.
I do this type of pan sauce often. If I have heavy cream in the fridge, I may add a little before the butter step. Dont know if that is ok or not...but taste good.
You fixed my butter basted ribeye! No one told me about the extra carry over cooking from the basting! Thank you!!!! I’m buying a t-shirt just for that nugget
Sonny, I’ve watched dozens of your videos but it wasn’t until last night that I finally made your legendary rosemary salt. All I can say is…I will never again cook without this salt, until the day I die. If you know, you know.
Made this today and it came out great. The chicken cooks perfectly using this recipe. I struggle with chicken at home. I went a little too hard on the Rosemary salt, will use have next time. Its not a steak....
12:27 lol. That’s the key - to get the chicken right, emulsify the butter right etc. it takes practice. Also why not adding that butter that the chicken was in? Would it add some nutty taste to the sauce
Really enjoying the channel. Always fun, and informative. I've already made a few technique tweaks and am pleased with the results. Making that chicken this weekend.
I noticed that when you started the sauce your pan looked more clear and less greasy. Did you pour out the oil and remove the burnt bits or did you scrape it and wipe it down with wipe a paper towel?
The sauce in the thumbnail looked really red, but the sauce in the video looked more like a classic gravy brown. Don't know if this was intentional or not, but I clicked because I was intrigued because of how red it was. Great video! Thanks for sharing, love the herb trick
Great content, thanks! After basting the chicken with butter, you removed the liquid (which was chicken juice and butter) before starting the pan sauce. But in the pan sauce you added butter and chicken stock. So why remove the first butter and chicken juice, just to add back in more butter and stock? Thanks!
Always cracks me up when I see people make pan sauces with so little fond and tons of flavorful ingredients. Like, I’d love to see them blind taste test it vs a sauce in a clean pan and see if they can tell the difference, because I really doubt it. You just made a sauce, which is cool, and it was made in a pan, so I guess it’s still a “pan sauce” though, lol.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
Don't forget to use my link to save on your order Made In order - madein.cc/0224-thatdudecancook
I need a new pan but not sure whether I should buy SS, non-stick, or both? Can you help explain when to use which? Always worried food on SS will stick, but I suspect you won't get a good seer with non-stick? PS love your videos and both your subtle and non-subtle humor!
Nice, can I add mushrooms? And maybe a little cream? Also I'm thinking about mashing an acorn squash to put under it. Can I do that?
@@Flanker234For what it's worth, I only have one non stick fry pan for eggs/omelette only. I see people buying whole non-stick cookware sets which isn't necessary, or exactly healthy.
A sauce pot/pan never has to be non-stick because you have lots of moisture in it...
Just use stainless, carbon and cast Iron. Don't cook acidic foods, like tomato based sauces in cast Iron or carbon though... only in stainless.
Just don't leave acidic sauces/foods in too long after cooking.🙂
Hey, bub, that's not pan frying.
@@VC-zk1kv That actually makes a lot of sense, thanks! So, I ended up buying a SS pan and DANG, best chicken I've ever made! I followed Sonny's @thatdudecancook chicken recipe nearly to a tee and it was nothing I could have created on non stick. Clean up was easy ONLY after making the sauce which removed 95% of the fond...my nightmare would have become reality had I not.
I like these calmer videos as opposed to the manic ones. Thanks for sharing. I also like how you said how to make the rosemary salt as part of this. It's a pet peeve of mine when a chef adds some sauce or seasoning mix that is clearly a flavor bomb and just ignores it or hand waves it for "another video". I ALSO like how you explain alternatives or why you do what you do. (all that is probably why I'm subscribed).
Can’t watch a Josh Weissman video for the same reason.
Get over it.
Seconded.
I don't think it's fair to him that he needs to put his rosemary salt recipe in every video when he uses it, if that's what you're suggesting. It's the first time I've seen him add a rough recipe of his rosemary salt in his videos. He usually only just mentions it.
@@CatineSkyi I only said thanks for doing it this time, focusing on things I liked about the video. I did not give an opinion on what he should do every single time. You do make a good point. I suppose I disagree. I think it is fair in a long-form video about a recipe to cover every key component of the recipe in the video, including spice blends and the like.
2:04 really embodies this cut to the chase no-nonsense approach I love this channel for.
For real. Lots of cooking channels would start with the history of fire, then how chicken was domesticated then slowly proceed with the cooking, all for more ad revenue.
I will always have a special place in my heart for pan sauces, on another note that might just be the juiciest chicken I've ever cooked! HAPPY COOKING!
Intro music slaps 🎵 🎶
Thanks for the great content! Is there an equivalent technique to the pan basting when you're cooking more than one piece of protein at a time? I haven't tried it because I'm usually cooking 8-12 of whatever I'm making to feed the family.
Sonny, what you said about the grain of the meat of chicken breast at 10:39 isn't actually correct. The grain isn't running across a chicken breast; there's a seam down the middle, and the grain runs diagonally outward from the central seam, so when you slice it the way you sliced it, part of it gets cut across the grain, but then as you go through the breast, you hit the other half, and suddenly your cuts are with the grain.
Look at 11:15. You can see that a portion of the chicken breast shows the grains much more aligned with the cut.
If you first cut a single cut down along the seam, you could then slice each half across the grain, and it should be more optimal than slicing it along the length. Try this and see if it doesn't work for you.
You the man Sonny !
I'm 45 and my step dad taught me so much, but I feel like you have taught me the rest of what I need to know for excellent food. Thank You! And RIP fridge
Sir please know we cook VERY many of your recipes and they are always fire. Also we refer to you as “Fridge Puncher,” as in, “Is this Fridge Puncher’s recipe?” You’re our favorite cooking channel by far!
"I love chives, my favorite herb I think... I'm bald" Nice!
He's incredible
I am dying rn, that caught me so off guard. Hilarious.
Wait, does that mean there is a correlation between chives and baldness then?!
I had to pause and go to the comments to see if I heard that right and now I'm laughing so hard
Gets me every time like a sneak attack that makes you laugh 😅❤
Dude you are the g.o.a.t of TH-cam chefs. Informative, entertaining, concise. I watch all your vids they took me from takeout & boxed food to a somewhat decent home cook. Throw in some fridge beatings, random goofiness and well timed humor I love it 👊
The chemistry with Marcus is on point you guys work well together Keep that guy around.
St Gilbert & if you know you know
I agree. My other favorite is Not Another cooking Show
Pan sauces really elevate a good piece of protein to a great one.
The flavor you get from deglazing a well-worked pan is magnificent
You’re not wrong about Made in, high quality stuff. I’ll go back to drooling now.
Same
They are the best!
I made this tonight and I added mushroom in the sauce for me! My husband is not a fan of mushroom. He said whoever I am following is an outstanding chef. The sauce was out of this world!! This comes from a man who owned restaurants in Seattle. 👏👏👏👏👏. Thank you! ❤️
I’ve watched all your videos and made a ton of your food. It’s wonderful. The part I like the most, is that your videos aren’t edited hyper focused on the sloppy food sounds. Not everything needs to be sloppy asmr “satisfying” garbage. I love you.
This man does not miss. Honestly one of the best vids you've made.
Informative, entertaining and concise.
What a guy!
Could not agree more on the absolute beauty of simple ingredients with proper techniques. It's becoming increasingly more difficult eating out with how well I've been cooking at home. Thanks for all the instruction!
I made this today. I’m basically incompetent in the kitchen, but the recipe was easy enough and the result was terrific, truly some of the best chicken breast I’ve had. (And everything made yourself automatically tastes twice as good.) Thanks!
I’ve started using the Chinese method of marinating meat (dicing and washing, scratching with liquid seasonings, then scratching with corn starch). With the declining quality of store bought meat, it’s almost a necessity and does a lot to bring up flavor and texture. Also helps thicken any sauces or keep sautéed vegetables from ruining the browning on the chicken.
Scratching? Is this some kind of spell-check issue, and you meant to type a different word?
@@fordhouse8b no, that’s how chef wang gang refers to the technique. you basically whip the meat and seasonings with your fingers until it’s all been picked up by the meat, and then do it again with the corn starch until it becomes sticky. I doubt there is any real hoodoo to it, but it does cause the seasoning to adhere to the meat instead of sitting in a pile of juice.
Not only is a pan sauce delicious, it helps make washing the pan a lot easier. It’s a win-win.
I'm literally making this as we speak. I didn't have shallots so I just finely diced onion and I don't have chives so I'm substituting that also. You couldn't have timed this video better because I knew I had chicken breasts to cook and I didn't know what I was going to do with them. Thanks brother for always coming through in the clutch and providing new inspiration for different dishes.
How’s it go? I’m curious about cooking this with thighs instead
@@Ilyas2.0-hn4qd it went well. Thighs would add more flavor, and if you have them skin-on, a chance at that crispy skin which is always good.
@@stephenshivers5150 temp for chicken?
@@noozingnop What does "temp for chicken" mean? The internal temp of the chicken when it's done cooking? The temp of the pan before the chicken is cooked? Chicken should be cooked to 165 and the pan should be at medium high. It's in the video
The combination of the audio and visual played while showcasing the freshly plated chicken ... *chef's kiss*
As a blue collar welder that has a passion for cooking, I am now subscribed to this channel. No mess, no fuss, just superb technique and perfectly executed final product. 👏🏻
0:15 That music. Never have I been more pumped to learn about cooking.
Flashback of 1990's work out videos....feel the pump!
There’s something special about a dish being so simple but being so good
1) you deserve an Oscar
2) your are legit the best TH-cam real life chef
Every recipe of yours I’ve made came out fantastic
This is easily my favorite chicken recipe! Made it 3 times already. When I have a thicker piece of chicken, I find air frying after basting helps raise the stubborn internal temp that gets stuck at around 100-110 degrees on the fattest part. Something like 315-325 degrees on the 'bake' setting for even just 3 minutes helps me reach that 150 temp to finish off the carryover to 165.
I’d like send appreciation to all the prep work you do before you film.
Would love to see a "Marcus Can Cook" series. Would like to see him try to make simple dishes like this one. Just to see what the average Joe can do. Maybe with a review of what he could have changed for a better result.
That's a great idea.
I really dont care for a lot of you tube chefs on here but i will say you do pretty much everything RIGHT my dude !!!!! I really love your style and the things you cook for us not chefs and make it really simple for us. So well done my friend !!!!!!
Thank you much Sir! That had to be the most beautifully plated chicken breast I have ever seen in my 49 years of life!
...and Happy Valentine's Day 💘
Hey brother. First, thanks for all your videos. I've been consistently cooking for the last few months now using a lot of your videos as a foundation. You seem a little tired in this one, it's okay to take a break sometimes. Take care of yourself good sir.
this was my last video before a much needed break lol, I'm all good
Sonny - your cooking videos are inspiring and make me want to cook and try your recipes. You also are very detailed and instructional. And to make it even better, you're one of the most entertaining and witty presenters. Every success to you, family and team. Thank you for your professionalism.
I have a question: When making the sauce, could have you used the leftover butter from bathing the chicken instead of adding cold butter?
I like how the tone changes to a more serious one for more technical videos. Brilliant take.
This is serious? Holy shit I’m almost afraid to watch more videos from this guy
I appreciate how you mention length of time cooked and temperature setting. Most videos miss out these very important details.
It's always good in recipes with alcohol to hear the alternative option for those of us who aren't able to use it - much appreciated! :)
This is it, this is the video I’ve been needing for ages. I think your simple and direct approach, and thoughtful advice, may have finally solved some of my misunderstandings and mental blocks with pan sauces, and I really appreciate it.
I use white wine vinagar on my pan sauces, and its absolutely amazing. It's what A1 wishes it could be.
White vinegar isn’t the be-all, end-all of ingredients, but it is underestimated. Simple, cheap, and packs a punch, so a little goes a long way. For many years where I work, we used a combo of white wine, vinegar and lemon juice as the base for our sauce for fish, for an al you can eat buffet and for many banquets. Done right, it can be delicious, done wrong it can be disgusting.
I love these videos with the longer format and explanations. I'm teaching my daughter to cook and this fits in well with pan sauces, gravy, etc.
Thanks for helping me teach my 9 year old some awesome tips and methods!
From a man who couldn’t cook thank you for educating me not just on this recipe but how to easily make a sauce for any meat
ThisGuyCanTeachEnertain,....Thank you Sonny. Your fabulous positive character comes right thru in your videos. These are great learning videos for me as I try to elevate my cooking skillz. I really appreciate the healthy and relatively "simple"(achievable) cooking results. I get the impression you could be explaining how to replace a storm door and make it equally approachable and doable. Cheers.
I do the sauce in a very similar way when I make a pan of fish. Finely chopped onion, white wine, Citron, fish stock, garlic, butter and parsley. The fish is just salted and coated with flour and egg (just like a normal breading but without the actual breading). A nice glass of the chilled white wine goes perfectly with that. Enjoy.
Used your recipe but I guessed amounts with how much I was making bc I also served the chicken and sauce over butter garlic Parmesan rigatoni and I made for 6 people. the sauce was fantastic. I didn’t make mine so thick like what was shown.
I also just
S&P and garlic p the chicken and sprinkled fresh rosemary on it along with adding fresh rosemary to the sauce. Was the best! Thank you so much ❤
Wow, simple straight forward explanation. I've been cooking your recipes with ease. Your brief refrigerator scenes get more and more imaginative. Doctors during the plague wore such masks with herbs inside to protect themselves from illness. I don't know if you did that on purpose but very clever. The sword gave the whole thing a Skeletor vibe, but the sudden appearance of the poor abused refrigerator was totally unexpected! 😂❤ 👍
Followed your tips with cast iron. Didn't use thermometer, but feel firmness instead. Came out done with grilled marks & juicy. Thx 😊
Hey Sonny,
I noticed that you were calmer and a little slower paced in this episode. I’ve heard others in the comments section call your other video styles “manic” and I respectfully disagree with that observation. I appreciate the values of both video formats and I think you should just do what you personally prefer or comes naturally to you.
Happy cooking!
I love your recipes and use them often. My question is how do you cook for a family. Maybe you can show us how you would cook 4 chicken breasts?
"I'm bald.." lmao 2:04
Sonny thank you and Happy Valentine's Day ❤ your videos just make my day
I just did this with a Steak and used the red wine and beef broth. I was amazed how good it was for being so simple, thanks for the video!
Made this for the first time for dinner tonight and dude seriously sooo good. I wish my stomach was never ending I could have just ate it forever. Making this again on Wednesday. Me and my taste buds are forever grateful. Thanks!
These are my favorite videos on this channel. Stuff I can do quite simply at home for my family. Will make this next week. Thanks dude.
The basting is what sold it for me, I can get a good sear on a chicken breast, but this is next level!
Just made this tonight. Amazing! Better than chicken you will find at a restaurant, just like Sonny said!! This will go into regular rotation. Thanks Sonny!!
I’m a decent cook myself. But your style and test concept cooking is fantastic. Big Thank You! Fun guy! Great food! Perfect!
OK yes I followed this closely...I LOVED the result that came out!!! Went back to the pan to devour the rest of the sauce and picked the chicken clean! Fantastic!!! THANKS
I like this dude. I do. I like him. Thanks for the education, motivation and encouragement
Good looking sauce and seems easy and fast.
The only way I can get skin-on chicken breast is to process a whole bird myself.
Grocery stores either have bone-in chicken breasts with skin or skinless breasts.
Thanks!
Thank you!
I’ve watched this video 5 times and keep coming back for the refresher. Question - why do you remove the fat from the pan after cooking the chicken? You add butter back to the pan when making the sauce so why not just use the butter you basted with?
Great video guys!!! I'm retired in Louisiana! Keep up the great work!!
Gonna make this for my fiance for Valentine's dinner Saturday night. I had a whole other meal planned but holy crap I have to make this!
How was it??
Thanks for the video, I'm gonna try this one!
Question for thatdudecancook: To make the sauce you remove the cooking oil & drippings from the pan. Later you add back chicken stock and butter, for flavor and fat. Why not leave the oil and drippings? It seems like they are rich in the two elements (flavor and fat) that you add back later.
I just made this for my family, and it was freaking amazing. I did oversalt the chicken for sure. So next time i know. Probably 30% less salt. Will definitely be making it again, probably next week!
This video felt exceptionally educational. I love all your videos-super helpful and informative… and teaching us delicious recipes. Thanks for sharing what you’ve learned!
Dude! You actually inspired me to shave my head. I was thinning too and started to obsess about it. Shaving was the best thing I ever did! If you know you know!
Your videos have rekindled my desire to do more cooking. It started with the Made In 12" nonstick frying pan I bought a few weeks ago. Today I got my Made In 8" Chefs knife 🔪 Funny what a difference new, quality cookware makes 🍳
BTW Not only are you a great teacher but you and Marcus are hilarious too🤣
Dude. While we can nerd out about knife technique , the speed and not needing to look is spot on. I'm a "hinge" guy, but that's just how I learned. Point down, fingers in :D Great video my brotha
Love the little bits of technical info.
This dude can cook!!! 🔥🔥🔥🔥😊
the seasoning is so good
As some one who’s been intimidated by fancy cooking, thank you for this. Just made it tonight and it is incredible. Puts my go to chicken meals to shame. LOVE YOUR VIDEOS!! No more chicken restaurants for me 😂
How do you recommend keeping your chicken warm while you are making the sauce. It seems my protein always cools down more than I want while making a sauce. Thanks. Love your videos, I make one of your recipes multiple times a week.
Love hearing advice on how you store Herb's!
I prefer to cook on cast iron. I enjoy the maintenance that goes into caring for them. Makes them feel like part of the family. Same with my wooden cooking scraper things. They require care.
before the lemon, you add cold butter. Can you re-use the butter you poured off when you pulled the chicken?
Your chicken tender pan sauce recipe blew our minds at home. I make it once a week now because my family loves it so much. Can't wait to try this!
Your comfort in cooking makes it so enjoyable to watch !! I wish I was that chill 😂😂😂
My mom is a cook at a famous Louisiana restaurant and I swear she makes Michelin star meals on a regular Tuesday. Shit people would pay big bucks for.
This looks incredible. Watching this while reheating some ribs we smoked Sunday, love the ribs but I think chicken is on the menu for tomorrow night :)
JFC! Thank you for properly explaining the benefits of basting, especially when it comes to cooking uneven proteins. I swear I just left a rant of a comment on another youtube channel because they didn't understand that basting is phenomenal for many reasons, and this one is often overlooked. You can focus your basting on the fatter/thicker end of a protein to help it cook more evenly. I could go on, but suffice it to say that your protein game is on point, Sunny!
My only critique here is that you didn't talk about the importance of gelatin in the pan sauce. If you use store-bought chicken stock, your sauce will be watery and thin no matter how much you reduce it, so if you're using cheater stock, just bloom about 1-2 tsp powdered gelatin per cup of stock, and this will help your sauce tighten up as you reduce it.
Worked great did the pan sauce with pork tenderloin and it was delicious. And on a weeknight for supper with some roastie potatoes and carrots. Thank you for this.
I made this tonight and it was great! Thank you as it will be used many time now!
I do this type of pan sauce often. If I have heavy cream in the fridge, I may add a little before the butter step. Dont know if that is ok or not...but taste good.
You fixed my butter basted ribeye! No one told me about the extra carry over cooking from the basting!
Thank you!!!! I’m buying a t-shirt just for that nugget
What chef knife are you using? Didn’t see it in the list. Also what made you choose it? Thanks, keep up the content, it’s great.
I make the same sauce , though use tarragon & a dollop of dijon mustard. Yum-o!
You just made me verbally express , "OOOOOH!"
Sonny, I’ve watched dozens of your videos but it wasn’t until last night that I finally made your legendary rosemary salt. All I can say is…I will never again cook without this salt, until the day I die. If you know, you know.
Randy Marsh type chicken
Just needs a little “crème fraiche” 😂😂😂😂😂😂😂😂
Made this today and it came out great. The chicken cooks perfectly using this recipe. I struggle with chicken at home. I went a little too hard on the Rosemary salt, will use have next time. Its not a steak....
Thank you so much for the weighted rosemary salt recipe. That really helps.
12:27 lol. That’s the key - to get the chicken right, emulsify the butter right etc. it takes practice.
Also why not adding that butter that the chicken was in? Would it add some nutty taste to the sauce
Sunny is a pro at rolling herbs up in paper
Really enjoying the channel. Always fun, and informative. I've already made a few technique tweaks and am pleased with the results. Making that chicken this weekend.
Yes, the beat up fridge in the backyard. Great chicken too.
Literally learning to cook watching your channel. My wife thanks you.
I noticed that when you started the sauce your pan looked more clear and less greasy. Did you pour out the oil and remove the burnt bits or did you scrape it and wipe it down with wipe a paper towel?
loving the more relaxed energy in this vid!
Sonny, you're the chef Man❤
The sauce in the thumbnail looked really red, but the sauce in the video looked more like a classic gravy brown.
Don't know if this was intentional or not, but I clicked because I was intrigued because of how red it was.
Great video! Thanks for sharing, love the herb trick
Great content, thanks! After basting the chicken with butter, you removed the liquid (which was chicken juice and butter) before starting the pan sauce. But in the pan sauce you added butter and chicken stock. So why remove the first butter and chicken juice, just to add back in more butter and stock? Thanks!
Always cracks me up when I see people make pan sauces with so little fond and tons of flavorful ingredients.
Like, I’d love to see them blind taste test it vs a sauce in a clean pan and see if they can tell the difference, because I really doubt it.
You just made a sauce, which is cool, and it was made in a pan, so I guess it’s still a “pan sauce” though, lol.
Wow, I just learned more about cooking that from any other video. Amazing.
Why wouldn't we add the browned nutty basting butter to the sauce? Would that make it too oily?