I love this recipe. I am a cook working in the care home here in England. I am trying to figure out how I can recreate this dish to the residents. Thank you for sharing the recipe.
I'm no expert, but have worked in a hotel kitchen. Instead of a rondo, you'll probably want to cook the meal in multiple heavy-duty metallic roasting pans (not non-nonstick) that develop good fond, deglaze well, and can go from cooktop to oven. Probably 2 cut-up birds, plus double portions of onions and potatoes, in each pan. Apart from that procedure should be roughly the same.
Thanks Billy, That was the best Chicken Vesuvio I ever made!!! Easily as good as any I've had out! I have made quite a few of your recipes, but this was worth commenting. It helped that I just baked a loaf of sourdough bread. It didn't need the garlic confit....but?!?!!! Maybe Next Time!!! A Serious Fan.... Twisty Ed
Lovely meal Chef. I really enjoyed the experience of going to the local butcher and getting a fresh chicken vs the easy Kroger option. Also - the olive oil before the oven gave the skin a great crisp. Great call. I finished with the Sabayon dessert from your newest video and it was a hit. I love your insistence on mastering the fundamentals. It couldn’t be more accurate and it continues to be a commandment in my home cooking journey!
Reminds me a little of Gennaros Contaldos "Braised Chicken Stew" (made it a lot of times)... but this one has the crispy Chicken Skin... so i have to try it 😋 Thank's Chef!
So, I made this… first, no matter how easy Billy makes dividing that chicken look, if you are a first timer don’t expect neatness. I tried to put the whole chicken in a 13-inch cast iron, it didn’t fit. His rondo is bigger. The breasts on my chicken were scary huge. It took over 30 minutes to hit 165. Remember, unless you have a pan as large as Billy’s rondo you need to put in less liquid, otherwise the liquid will be too deep. Good dish, a keeper
Damn. $6,000+ (in 2008 dollars) worth of Mauviel copper and I don't have a rondeau that large. 4.9 quart and 3.9 quart sizes are their standards. I had to check my notes. I have 6.4 quart and 9.15 quart "Stew pans" (same as a rondeau but taller sides, it looks like). I guess that 9.15 quart I've never had occasion to use in the past 16 years is finally going to have to do, but wouldn't a large Dutch oven work? Most people have that, I imagine.
In regards to the chicken, sometimes when the cameras are rolling and I'm trying to say what I need to say I can forget what's going down right in front of me. Sorry about that.
@ChefBillyParisi No worries, I am sure it's a lot to juggle while making these videos and recipes simultaneously. Still, you're an expert and your food is top-notch. 🤌
Was intoduced to this Windy City staple by Jeff Mauro several years ago. You are right, so simple and so tasty. After applauding your recent food handling video, I was surprised to see you touch the exterior of that Ziploc with not one, but both gloved hands (covered with raw chicken) contaminating the crap out of it, 4:35 Yikes. And Eww.
Thanks for Watching! Well. I'm certainly not perfect and when cameras are rolling and I'm trying to say exactly what I wanted to say, obviously I forgot to remove my gloves. Sorry I let you down.
@@ChefBillyParisi sorry brother, I shoulda kept my big yap shut! I appreciate everything you do on the channel. So well produced. Us healthcare professionals just get a little ticky when we see improper PPE use. Sorry 😞
all good my friend, it’s little details like this that just help me moving forward to pay extra close attention and double check everything I’m doing on camera.
This is so random and off-topic, but I wonder about chef's height. I have been following him for over a year, but I just noticed that he seems very tall with very long arms.
One pot meals are the best. Perfect Sunday meal with the whole family around the table
I totally agree!
My Italian mum 93 atm used to make us this in an electric frying pan and so good to see this dish again. Im going to make it for her now. Thankyou
I love this recipe. I am a cook working in the care home here in England. I am trying to figure out how I can recreate this dish to the residents. Thank you for sharing the recipe.
my pleasure!
@@ChefBillyParisi I still have to figure out how to do it in the care home since. It will be a challenge for me. Thank you, Chef
@@julesjazzie Jules, what will be your issue?
I'm no expert, but have worked in a hotel kitchen. Instead of a rondo, you'll probably want to cook the meal in multiple heavy-duty metallic roasting pans (not non-nonstick) that develop good fond, deglaze well, and can go from cooktop to oven. Probably 2 cut-up birds, plus double portions of onions and potatoes, in each pan.
Apart from that procedure should be roughly the same.
I think your family is obsessed with all your dishes cause um…they just all so good LOL 😂
Looks amazing Chef, thank you for showing us the techniques and encouraging us to keep using them.
Thanks Billy, That was the best Chicken Vesuvio I ever made!!! Easily as good as any I've had out! I have made quite a few of your recipes, but this was worth commenting. It helped that I just baked a loaf of sourdough bread. It didn't need the garlic confit....but?!?!!! Maybe Next Time!!! A Serious Fan.... Twisty Ed
If you liked this video, then definitely check out my Chicken Cutlets Recipe at th-cam.com/video/r86vF98mEAk/w-d-xo.html
I'm a Chicago resident and I have been making it for years.
Lovely meal Chef. I really enjoyed the experience of going to the local butcher and getting a fresh chicken vs the easy Kroger option. Also - the olive oil before the oven gave the skin a great crisp. Great call.
I finished with the Sabayon dessert from your newest video and it was a hit.
I love your insistence on mastering the fundamentals. It couldn’t be more accurate and it continues to be a commandment in my home cooking journey!
Really excellent and well presented.
many thanks!
This looks SO good!
many thanks!
BRAVO! BRAVO!! BRAVO!!!
Looks great. Can't wait to try this recipe
Thanks for watching!
Thank you, Chef!
Beautiful dish!!!
Thank you so much
Wow, definitely trying this!
That is what Willis was talking bout.
Good stuff Chef!
Reminds me a little of Gennaros Contaldos "Braised Chicken Stew" (made it a lot of times)... but this one has the crispy Chicken Skin... so i have to try it 😋 Thank's Chef!
Wow! Yum Yum!
Wow, ok Billy, Delicious. That garlic confit. Ima gotta make some. Thanks ✌🏻😋😎
LOVE FROM PUNE INDIA🇮🇳🇮🇳🇮🇳 ❤🥰😀☺🙂😊😘😍🥰❤🥰❤❤
NOICE!!!!!!! MMM
Would dry vermouth work for the white wine.
So, I made this…
first, no matter how easy Billy makes dividing that chicken look, if you are a first timer don’t expect neatness.
I tried to put the whole chicken in a 13-inch cast iron, it didn’t fit. His rondo is bigger.
The breasts on my chicken were scary huge. It took over 30 minutes to hit 165.
Remember, unless you have a pan as large as Billy’s rondo you need to put in less liquid, otherwise the liquid will be too deep.
Good dish, a keeper
This looks delicious. May I ask what size Rondeau pot you’re using ? I would image its Made In brand. Thank you.
He said 10 qt rondeau thats the size
Damn. $6,000+ (in 2008 dollars) worth of Mauviel copper and I don't have a rondeau that large. 4.9 quart and 3.9 quart sizes are their standards. I had to check my notes. I have 6.4 quart and 9.15 quart "Stew pans" (same as a rondeau but taller sides, it looks like). I guess that 9.15 quart I've never had occasion to use in the past 16 years is finally going to have to do, but wouldn't a large Dutch oven work? Most people have that, I imagine.
love your videos, couldn't help but watch you put chicken juice all over your freezer bag and then rest it on your cutting board after 😯
Thanks for watching!
@@ChefBillyParisi Any time, Billy!
In regards to the chicken, sometimes when the cameras are rolling and I'm trying to say what I need to say I can forget what's going down right in front of me. Sorry about that.
@ChefBillyParisi No worries, I am sure it's a lot to juggle while making these videos and recipes simultaneously. Still, you're an expert and your food is top-notch. 🤌
💚
😋😋😋😋😋😋
Was intoduced to this Windy City staple by Jeff Mauro several years ago. You are right, so simple and so tasty. After applauding your recent food handling video, I was surprised to see you touch the exterior of that Ziploc with not one, but both gloved hands (covered with raw chicken) contaminating the crap out of it, 4:35 Yikes. And Eww.
Thanks for Watching! Well. I'm certainly not perfect and when cameras are rolling and I'm trying to say exactly what I wanted to say, obviously I forgot to remove my gloves. Sorry I let you down.
@@ChefBillyParisi sorry brother, I shoulda kept my big yap shut! I appreciate everything you do on the channel. So well produced. Us healthcare professionals just get a little ticky when we see improper PPE use. Sorry 😞
all good my friend, it’s little details like this that just help me moving forward to pay extra close attention and double check everything I’m doing on camera.
👑👑👑
broto?
brodo*
This is so random and off-topic, but I wonder about chef's height. I have been following him for over a year, but I just noticed that he seems very tall with very long arms.
6’2
Too complicated. Pearl onions and whole chicken. No thank you.
Lol
No. No.
!!!!!!!!!!
Just. Be you.
This was awful.
What do you mean? This is like every recipe video I've ever created.
looks amazing my friend.