lol .........i never saw or imagine can do like this !!!..........you have to change your chicken cooking ...and keep the ....mmm ...the sucs/sugars of the chicken meat !!! ....its basic of taste !!! specially for your sauce !...( sorry for my english spoken )
If you only use a small amount to caramelise the breast skin it releases the oil from the skin. You will then be left with a smaller amount of oil but a whole lot more flavour. Just a thought, and thanks for posting these videos. PS. There should really be some tomato in a chasseur. Have a great day.
omg!! soooo much oil! if you cant kill your patrons with the salmonella... killem with heart disease. ARRGGG! lol.. good presentation. very educational
Hi Diana, I would cook it according to the person who is grading me and the given criteria. Please be sure to cook it well (165 degrees F) enough that the juices run clear and there are no blook pockets as you would want to avoid a salmonella problem
Thanks for this recipe,I followed it all,I loved it cant wait to cook it again ,I also made the potatoe cakes from your other video for a side dish,they kicked ass thanks again Mr Magro
Not tasted once during preparation, Tasting is key to a good meal.
Great videos, very helpful to me
Tasting? I listened to this guy bark for 10 seconds and I am GONE!
to much olive oil no tomatoes possibly chicken overdone also no checking for seasoning
Yes because I teach at a High School
lol .........i never saw or imagine can do like this !!!..........you have to change your chicken cooking ...and keep the ....mmm ...the sucs/sugars of the chicken meat !!! ....its basic of taste !!! specially for your sauce !...( sorry for my english spoken )
Loved the recipe however too much talking to long.
+Ana Maya
Hi Ana Maya
This is a culinary class and I feel its important for my students to understand the principles behind the recipe.
+Paul Magro Your right, didn't think of that. Thank you.
how much fucking oil?!
+OhaiReece This comment 😂i said the same thing! deep fried chicken chasseur!
Also where is your tomatoes??
Way too much oil, why he doesn't just use two spoons of oil in the first place is beyond me.
+Neville Chapman
Use as much oil as you feel the need!
If you only use a small amount to caramelise the breast skin it releases the oil from the skin. You will then be left with a smaller amount of oil but a whole lot more flavour. Just a thought, and thanks for posting these videos. PS. There should really be some tomato in a chasseur. Have a great day.
omg!! soooo much oil! if you cant kill your patrons with the salmonella... killem with heart disease. ARRGGG! lol.. good presentation. very educational
Hi Diana,
I would cook it according to the person who is grading me and the given criteria. Please be sure to cook it well (165 degrees F) enough that the juices run clear and there are no blook pockets as you would want to avoid a salmonella problem
Thanks for this recipe,I followed it all,I loved it cant wait to cook it again ,I also made the potatoe cakes from your other video for a side dish,they kicked ass thanks again Mr Magro
if I present that colour the chicken is cooked at school, I would get very few marks ! I think it's cooked too much
a real teacher would be glad to be able to learn from some
one like you.
wow deep fried colonel chasseur lol
ps looks good anyways lol
this is laughable