Excellent. Another use for the smaller cast iron pan. Years back I had a foil wrapped brick I used for that. I think I was spatch-cocking the chicken and roasting in the oven. Your version looks much better.
Nice method. I have the same induction hob at home and they are very powerful. Weirdly you can get less power than the lowest setting of 1. If you hit the button it goes to temperature mode and you have 60-240 instead of 1-10. Anything under 100 is very gentle if required. Obviously cast iron gives you control with its heat retention as mentioned in the video.
That chicken looks incredible. This is a great technique but a home cook's biggest difference is going to come from buying a heritage chicken instead of a 7lb supermarket roaster.
Sort of new subscriber. Thanks for sharing all of this and making this home cook think and rethink about the possibilities for things…even the small stuff. Looking forward to the next post!
Would you guys do a video on high quality, minimalist home cooking equipment? Are Japanese knives worth it, do you need cast iron or carbon steel or copper or nonstick, I can never get a straight answer on this stuff
10% salt is more than the salt % of the cell so through osmosis the water is going out of the cells therefore dehydrating the chicken Diffusion will make some salt go into the cells and draw some water with it as well
Loving these kinds of videos but would be cool seeing more showing what you do with veg, though from the little I've seen maybe that's pretty simple stuff too
Great job as always, Will! That chicken looks fantastic. I think it's perfect recipe for the upcoming Christmas. Also it's funny when you flambeè the chicken and it startled the cameraman 😂
"Brick Chicken" did definitely not originate in America. It's an old roman style of cooking chicken and is called "Al mattone". Amazing way of cooking the chicken, but American it is not.
We Russians make the whole chicken under the press, it’s called chicken Tabacka. It t has to be a young chicken, which is marinated with lots of garlic, pepper and vinegar, butterflied along the spine bone, opened up like a book and put under the press on the cast iron skillet. Second course is always watermelon. Cheers to our confederate brothers down south. Russians also make their moonshine and it’s wicked
If you have induction be careful with the cheaper cast iron pans as they can be rough on the bottom and scratch your hob/stove top. Other than that they will work the same.@@TimBouman
That's basically how I cook deboned chicken thigh. Only difference is the sauce which I use either heavy cream or wine + butter. Crispy af and focken delicious.
I find a lot of butchery breakdown videos to be far too fast or unclear. The taking off of the legs and wings was very speedy and shows your skill - I couldn’t do it that fast for sure - but the essential bit, being the removal of the breasts together as a whole and then the trimming of that single ‘cut’ of chicken, was covered really nicely. Wanna give this a try now!
I watch all of you guy's video's and wanted to know, has Gordon Ramsay ever dined at your restaurant? Your food always looks so excellent and top tier, I'm curious what his opinion would be? Can't wait to visit London to have dinner at your restaurant!! Keep up the excellent work!! 👍😊😋
do you ever have a problem with emulsifying that much butter into a sauce? how do you know if you there's too much fat in the pan and is there a way to do it substituting the brandy and/or the chicken stock
Swap brandy for white wine if you want a more acidic sauce, otherwise whisky. For stock I could see a mushroom stock (with dried shiitake) work really well.
Pull it at a lower temperature and the residual heat will carry on cooking it while it rests. If you pull it at 72 by the time it has rested it will be overcooked.
Could you guys tell me why a professional kitchen wouldn't use *tallow*, instead of oil? Given that seed oils are very controversial lately, I'm curious about the pros and cons of tallow.
Tallow is expensive, carcinogenic seed oils are cheap. Tallow tends to be messy and much harder to clean up as it’s solid at room temp. Avocado oil is a healthy, high-smoke point oil so ideal but it dents the bottom line so rarely used in restaurants. Restaurants would rather just kill you.
You don't get hot spots in a cast iron pan? Nah dawg. Cast iron heats REALLY slowly and unevenly, with a central hot spot, not nearly as good at conducting heat as aluminum/copper core pans. What it does well is hold a steady temp once it's gotten hot. But it takes a long time to get there. Also, this is going to piss off all classically-trained chefs, but pan basting does nothing. Nothing.
the chicken skin was too aggressively seared, which resulted in what looks like some burned bits! the butter also seemed to be there for quite a long time
Is that the same wooden cutting board used for the raw chicken? Isn't there a risk of contamination by using the same one for both cooked and raw even if you wash it?
![Cleaver Restoration [Black Cleaver With Ebony Handle]](http://i.ytimg.com/vi/qoqfCg-qs3E/mqdefault.jpg)
I love it when chefs say 'add a little bit of butter' and then add half a block to the pan.
Chef-add a little bit of butter
Me just watching the video- gets type 2 diabetes
@@MadLadCheese101absolutely
+blows cooking budget
@@MadLadCheese101 butter doesn’t have any sugar 😂
@@BogdanOfficalPageexactly what I was thinking...
@@BogdanOfficalPage you doesn’t have any sense of humour because if you did you would realise i made a joke
3:12 I can’t believe that chicken still had a pulse
This is the difference from the shit you’ve been told and the chefs reality. It’s why the restaurant chicken is so good
Flipping the lemon and juicing it/catching the seeds with one hand. such a badass move. The best chefs have the sickest style
Excellent. Another use for the smaller cast iron pan. Years back I had a foil wrapped brick I used for that. I think I was spatch-cocking the chicken and roasting in the oven. Your version looks much better.
I actually tried this technique a few months ago and now my inlaws never want anyone else cooking for them lol
😂
Nice method. I have the same induction hob at home and they are very powerful. Weirdly you can get less power than the lowest setting of 1. If you hit the button it goes to temperature mode and you have 60-240 instead of 1-10. Anything under 100 is very gentle if required. Obviously cast iron gives you control with its heat retention as mentioned in the video.
Making this dish for lunch today, chicken brining in fridge, loads of aromats in brine, serving with rosemary Parmantier potatoes and french beans
This is what you call respecting the animal. The technique and method applied with simple ingredients but cooked beautifully *chefs kiss*
That chicken looks incredible. This is a great technique but a home cook's biggest difference is going to come from buying a heritage chicken instead of a 7lb supermarket roaster.
I like how Will takes one bite then the video ends. No more needs to be said, you can see the deliciousness with your eyes.
I don't have any bricks but I used a big chunk of lead and that worked just as well.
Thanks!
Ha
Maybe add a mercury sauce afterwards, eh? Heavy metal chicken dinner ftw.
@@overseastom I think that would be breaking the law, breaking the law.
Gonna try this recipe over the Christmas holidays!
Fallow cookbook WHEN?
fantastic. as a professional chef, i always learn stuff in your videos. but thighs are definitely superior 😌
Great work Will! Looks amazing and I'm sure it tasted even better! Thanks for sharing 🙂😋😎❤
Nice ! I changed the plating at the end and placed the sauce on the bottom to keep the crispness. Loved it!
Fallow is crazy right now, guys are amazing
We cook Sunday roast chicken like that We serve it with a white wine and Wild mushroom jus/sauce
@fallowlondon
@FollowLondon I as chef a lot from your video Example clean down/80% of not seen in Kitchens
This is the best food channel
I love you, guys. Thanks for all your videos.
Cooked all chicken this way at Jamie Oliver Fifteen. Proper stuff
A temperature probe is the best thing I've ever bought for cooking.
I love your videos, so fun and informative.
I swear at 2:13 I heard a chicken.
Brilliant crust.
Top.
I love my Chef.
I'll clean up.
Cooks chicken like an absolute master chef, picks up a taste at the end with a spoon 😂
Looks delicious
Sort of new subscriber. Thanks for sharing all of this and making this home cook think and rethink about the possibilities for things…even the small stuff. Looking forward to the next post!
That chicken let out a noise when the first leg was cut off and slammed onto the board haha
Brilliant need a cooking project with my dad this weekend
Can’t wait for someone to grab the handle of their new cast iron skillet for the first time 😅
How’s he holding it bare handed
@@VarunDaniel asbestos hands! No idea might be a more expensive skillet and have a handle that doesn’t heat up as easy but mine gets hot as hell lol
Wow!
Would you guys do a video on high quality, minimalist home cooking equipment? Are Japanese knives worth it, do you need cast iron or carbon steel or copper or nonstick, I can never get a straight answer on this stuff
just get one good knife, and a cheap cast iron. You'll be set for most recipes.
Top chef.
Love this channel ❤
What knife are you using?
2:15 - the dismembered chicken's last cluck.
Nice.
Alright thats it......subscribed
My goodness that looks amazing!
Where do you get your wooden chopping boards from?
hay chef , i hope i can join with your team soon
im from indonesia and working at kitchen also
What is your restaurant ? I love your stuff
looks great guys
Looks fantasy chef. Loving the Nisbets special induction hob too! Did you take the chicken to 56 and then rest it?
that's right
Skills
72 degrees for chicken? I guess the Brits are braver than us here in Canada!
10% salt is more than the salt % of the cell so through osmosis the water is going out of the cells therefore dehydrating the chicken
Diffusion will make some salt go into the cells and draw some water with it as well
Loving these kinds of videos but would be cool seeing more showing what you do with veg, though from the little I've seen maybe that's pretty simple stuff too
Hey fallow, im a fellow, cooking fallows for my other fellows. Goodaye mate
Chef when you pour the sauce on the skin, would the skin stay crisp for a bit?
the culinary brick is spreading
Great job as always, Will! That chicken looks fantastic. I think it's perfect recipe for the upcoming Christmas. Also it's funny when you flambeè the chicken and it startled the cameraman 😂
"Brick Chicken" did definitely not originate in America. It's an old roman style of cooking chicken and is called "Al mattone". Amazing way of cooking the chicken, but American it is not.
well that's dinner tomorrow sorted!
What does he put at the end to thicken ?
whole grain mustard
How is the cast iron handle not piping hot?
Chicken so fresh it still clucks (2:13)
We Russians make the whole chicken under the press, it’s called chicken Tabacka. It t has to be a young chicken, which is marinated with lots of garlic, pepper and vinegar, butterflied along the spine bone, opened up like a book and put under the press on the cast iron skillet. Second course is always watermelon. Cheers to our confederate brothers down south. Russians also make their moonshine and it’s wicked
That sounds fucking amazing. Would love to try it!
@@SurrealLumberJack Why not make it? Copy paste Цыпленок Табака into TH-cam search and watch for yourself.
Looks beautiful, but leaving chicken skin down on the cutting board will make it soggy. I need to try this sauce, never used fresh estragon.
The American way is with the thigh meat taken off the bone with the breast so you get light and dark meat looks great chef
@Fallow where do you buy your cast iron pans? Do you have some suggestions for me? Kind regards, Tim.
Can't go wrong with Lodge pans - US-made but available all over the world, and are pretty much bulletproof once you've seasoned them.
@@nofam Thank you.
If you have induction be careful with the cheaper cast iron pans as they can be rough on the bottom and scratch your hob/stove top. Other than that they will work the same.@@TimBouman
@@allthegearuk I do have induction. What brand is best for induction?
I couldn’t quite make out what you said/added at 8:40 to thicken the sauce? Anyone catch that?
Sounded like whole grain mustard
Camera man shit himself😂😂
That's basically how I cook deboned chicken thigh. Only difference is the sauce which I use either heavy cream or wine + butter. Crispy af and focken delicious.
Secret to great food is just butter.
I find a lot of butchery breakdown videos to be far too fast or unclear. The taking off of the legs and wings was very speedy and shows your skill - I couldn’t do it that fast for sure - but the essential bit, being the removal of the breasts together as a whole and then the trimming of that single ‘cut’ of chicken, was covered really nicely. Wanna give this a try now!
"Add a little chicken stock once that's burnt off" - what you mean his eyebrows? :)
I watch all of you guy's video's and wanted to know, has Gordon Ramsay ever dined at your restaurant? Your food always looks so excellent and top tier, I'm curious what his opinion would be? Can't wait to visit London to have dinner at your restaurant!! Keep up the excellent work!! 👍😊😋
who cares what gordon ramsay thinks lmao
do you ever have a problem with emulsifying that much butter into a sauce? how do you know if you there's too much fat in the pan and is there a way to do it substituting the brandy and/or the chicken stock
Swap brandy for white wine if you want a more acidic sauce, otherwise whisky. For stock I could see a mushroom stock (with dried shiitake) work really well.
Hallo Sir
I am a 27 years old engineer
But I always wanted to be a chef do you think it is too old for me
Thank you 💞
Trains are hard, don't give up.
How to make steak bearnaise?
Love the way the American food PR machine has convinced the world this ancient cooking method is theirs 😂
Mmmmmmmmm
Sauce around the chicken and not on top of the crispy skin 😊
wrong. always sauce your food. what's the point otherwise?
What brand of brandy are you using for that sauce?
Should you actually cook it to 72? Or should you pull it at lower temp?
Pull it at a lower temperature and the residual heat will carry on cooking it while it rests. If you pull it at 72 by the time it has rested it will be overcooked.
just go by how it feels when you press into it, this whole american temperature obsession is ridiculous lol
@@davidz2690 Exactly. They just can't cook.
@@davidz2690 it takes training and practice to know when things are done by feel...and an easy way to obtain that is by measuring the temp!
3:20 everything reminds me of her 😭
Could you guys tell me why a professional kitchen wouldn't use *tallow*, instead of oil?
Given that seed oils are very controversial lately, I'm curious about the pros and cons of tallow.
Tallow is expensive, carcinogenic seed oils are cheap.
Tallow tends to be messy and much harder to clean up as it’s solid at room temp.
Avocado oil is a healthy, high-smoke point oil so ideal but it dents the bottom line so rarely used in restaurants.
Restaurants would rather just kill you.
@@Equinoxious342 "carcinogenic" lmao as if
I'm sure it tastes good, but letting it rest skin side down, then putting the sauce on top takes away most of the crispiness
6:55 was what i said to my gf
I'm unsure what was meant by this.
this guys every recepi is butter butter butter butter
Did he say he took it off the heat at 56 (or 60?) and it rose to 72 while resting? Or he served it at 60?
You know you can rewind right
How to say you’re a cotton-headed ninny-muggins without actually saying you’re a cotton-headed ninny-muggins.
Little bit of butter 😂😂 dude half deep fried the chicken
Handheld camera and body cam give me motion sickness. Nice other wise
Who knew Adam Ragusea was such a trailblazer with his trusty brick
That dude is a tool and he did not invent that
He is most definitely not the first.
3:20 I'd better call her...
Did he misspeak when he said 10% salt for a brine? Seems crazy excessive.
why does this chef always have the look of impending doom on his face ?
Looks ok I guess... :D :D :D
dont you need the weight to be hot? looks fantastic tho
You don't get hot spots in a cast iron pan? Nah dawg. Cast iron heats REALLY slowly and unevenly, with a central hot spot, not nearly as good at conducting heat as aluminum/copper core pans. What it does well is hold a steady temp once it's gotten hot. But it takes a long time to get there. Also, this is going to piss off all classically-trained chefs, but pan basting does nothing. Nothing.
Brick your cook with a chicken
the chicken skin was too aggressively seared, which resulted in what looks like some burned bits! the butter also seemed to be there for quite a long time
Do you know how to cook a galah with a brick?
third
Wtf is a whole grain?
PHWARRRR
Pull the dam feathers off come on
Is that the same wooden cutting board used for the raw chicken? Isn't there a risk of contamination by using the same one for both cooked and raw even if you wash it?
Everything in the dish was cooked. Nothing served raw. No cross contamination.
@@steventagg The cooked chicken was cut on the same board, or so it appears.
@@hislord1 right, yeah. Assume the board was washed after the chicken prep or flipped over.
"even if you wash it" -this is your brain on american paranoia and antibiotically overmedicated food industry
@@ianallen738yeah because salmonella is just a figment of people’s imagination 🤡
The chicken is raw.. shouldn't be using a red knife rather than a yellow one? 👀🤔