REUPLOAD! The first video was accidentally deleted, hence the reupload 😅 We were still reading all of your lovely comments when we lost it, so please drop one below!
On top of spaghetti, all covered with cheese, I lost my poor meatball, when somebody sneezed. 😯 Just wondering if that old schoolyard song is known in Italy. 🙂 And it's oldschool, so perhaps Harper hasn't heard of it as well.
Harper, when you combine the salt with the egg whites, the protein structure of the whipped egg whites holds the salt in suspension. This allows the salt, which is a mineral (rock) to act as an insulator, thus allowing the food to cook slowly, and stay tender and juicy. Hope this helps.
@@princefarme that I am not sure of, I would think if the protein is inhibited in absorbing too much salt, because the salt crust is done just prior to cooking. Dry brines work by having the salt draw the moisture out of the protein, and then as it sits longer, the moisture drawn out is reabsorbed , carrying a portion of the salt with it because it is striving to reach equilibrium. However, that is just my theory, a food scientist wood be able to answer accurately.
@@princefarme The salt probably doesn't have enough time to work. The chicken is covered then immediately baked; if it had been sitting for hours then the sale crust might dry out the chicken.
I’m Sous Chef at a famous country club in Fla. We do prime rib and fish with the salt method. Just goes to show, Eva is a real professional! I didn’t comment then but I watched this video this morning. Pasta Grammar is what makes my Sundays.! It’s usually the first thing I watch. Even before church. Love you guys.
People actually eat this? I've cooked about 1000 chickens throughout my life and will only eat this if you held a gun to my head. Where I'm from, we season our food...not just salt it.
15:35 damn it, as a kid (36 years ago) we had holidays in italy every year. I had exactly this dish and I loved it. for years I've tried to figure out what exactly I've been eating without any luck. Thank you so much for finally finding an answer!! 😭😍
I am from Toscana and for us chicken is really a main dish. Every restaurant here used to make roast chicken and rabbit with potatoes and you can find roasted chicken in every market or supermarket made with "girarrosto" tipically served with roast potatoes. Chicken is always present in our "grigliata mista". Another tipycal dish of my region is "pollo e coniglio fritto" which is gorgeous! In summer we also use to make "insalata di pollo" with maionnayse and boiled chicken. During war they used to make a sauce with chicken and tomato for tagliatelle. We use a lot also of chicken breast. So it's not true that Italians do eat chicken when they are I'll!! 🙂😉
@@bettinenci60 la toscana ha una cucina fantastica, amo i fegatelli con la rete, la fiorentina, il caciucco... l'ultima cosa che vorrei mangiare in toscana è pollo o coniglio. in tempi di fame andava bene anche il pollo, ma se devo scegliere..... ora questi cibi dalli pure a chi vuol mettersi a dieta. Saziano, ma non sono un gran chè.
So e’ vero. My family is from Milano but we moved to Florence and lived there many years. It’s true that maybe we did not eat much chicken in Milano but in Tuscany we ate Pollo arosto con patate all the time .
Our Hungarian grandmom made wonderful chicken paprikash, which just had browned chicken pieces, lots of sliced onion, tons of paprika, and water for braising. Some people add red bell pepper, garlic, tomato paste etc but it really doesn’t need it if the paprika is good. It’s eaten with handmade noodles called spaetzle and most people put sour cream on top at the end and stir it in- either in the pot or on the plate.
My wife and I lived in Rome back in 1979-1983 and ate a lot of rotisserie chicken from small stores , it was often served with roasted potatoes. This was not just in Rome but pretty much in many parts of Italy .
"ROadkill chicken" was the slang term at the Naval Base in Naples 87-91 for all the stands in and around the general Agnano/Bagnoli regions of western Napoli. Those things were everywhere, but most gave you one helluva chicken
@@ZakhadWOW yup, and from my recent(hell... Now that i think about it it wasn't recent, it's been nearly a decade ago) trip to bastia, Corsica, rotisserie chicken is making a turn over there too, but indeed, chicken served that way is more a common thing in campania I'd say.
My Italian grandmother rarely made chicken as an entrée. She made her chicken soup, but when we were sick, she'd make a special poached or boiled chicken and serve it with rice. Very simple, easy to digest, and made with tons of love.
One word: Minestrina! Pastina in brodo was always the staple in the farms near Parma where my family is from. My grandfather would add his home-made red wine to his bowl. Still love it to this day with tons of Parmigiano and pieces of bread. Gnam!
Eva, "I feel French today." LMAO... absolutely GREAT! La Guillotine! Why I love your channel! Okay, my all-time favorite chicken dish is: Chicken Polenta, and probably my own creation as I have not seen it anywhere else and just made it one day when I was feeling creative in the kitchen. I make the polenta with the stock from the chicken legs and thighs I slow cook earlier. Then, I remove the chicken from the bones into small pieces. In a separate pan, I sauté in olive oil minced carrot, onion and celery, add basil, garlic and marjoram, then canned tomatoes with the chicken. This is simmered to make a sauce/ragu for about an hour. Pour this over the polenta, and enjoy. It is one of my favorite comfort foods!
When I first started watching your channel years ago I almost thought Eva was an actor pretending to have an Italian accent but as time went on and I learned more about your channel I knew you were the real deal
Well its true that we don't have very much chicken dishes, but the most important meal of the week, the Sunday lunch with family (mostly in the old days) was based on chicken, the classic "pollo arrosto con patate"
Nah there's a lot, they're just overshadowed by the other great dishes we have and by the fact we don't put it in pasta(and obviously everyone's gonna look at pasta first when looking at italian cuisine) Also it depends on region... In my home it was never seen as "the food of sick people" but it was indeed seen as a dietary food, then again my family is subject to getting fat easily so we're always on a diet, and we live near naples, in the areas were pollo arrosto is as common as pizza, so...
@@monkeygraborange Women are generally taught the local and familial recipes. Eva's knowledge base is ridiculously broad, covering all of Italy and also knowing how to make all the desserts/specialities that require a much broader knowledge and high level of skill. She's a master of her art.
@@snifferdogxsnifferdogx5977 What you said is true, I agree she's great but anyway there are many people like that. There is a kind of fashion in U.S. commentaries to claim everyone as "national treasure" or "the king/queen of" anything, but even in this case it's quite obvious that it's very complicated, if you're going to say something serious.
@@giovannimoriggi5833 I couldn't care less about that. What I want is for young boys to be taught those skills along with young girls, and to grow up to be cooks. Making food is an essential skill that everyone has to have. It is not the domain of women-only.
When I went to Rome earlier this year I had pollo ai peperoni for the first time and I became obsessed with it. Now it's probably my favorite chicken dish to make. Also when I was in college I would frequently make pastina in brodo di pollo, I didn't know it was a legit Italian dish, let alone that it had a name until today. It was just my very cheap, poor college student go to meal (delicious though).
My favorite chicken dish is from Georgia (country, not state) and is a soup called chikhirtma. Hard to pronounce, but simple to make. Poach a whole chicken (often an unwanted rooster - no egg loss!), reserve the chicken to serve alongside the soup. Brown onions in a pot (best if you can do this in chicken fat skimmed from the top of the broth, but if it was too skinny a bird, butter) and when the onions are just getting some color, add two heaping tablespoons of flour and stir into a roux. Slowly add the broth, whisking out any clumps. When the broth returns to a boil, season with salt and reduce the heat. Beat 2-3 eggs in a small bowl and drizzle into the broth while swirling the broth with a spoon so that the eggs don’t clump together. Add lemon juice or white wine vinegar to taste and a large handful of chopped cilantro and some black pepper. Some people serve by placing the meat in the bowl and serving the how soup over it, but in our family we serve the meat on a family plate and everyone takes which piece they like, and put in the soup or not.
Growing up in an Italian-American household we never put stewed chicken pieces in the soup, only tiny pasta with broth. My mother would then shred the chicken and serve a second course by making a spicy tomato based sauce which we would eat with Italian bread followed by a refreshing salad. So good.
Well done and explained! I come from Emilia, and I can tell you that "pollo ripieno" ( stuffed chicken, which I still cook in wintertime), slowly cooked in its broth, was a much cherished Sunday dish in the Sixties for a lot of people .Pastina in brodo is my comfort food since my childhood, but when I was dating my Neapolitan husband, I asked him if he felt like having a pastina and he replied" Why? I'm feeling perfectly fine!" 😂That's when I discovered that a gigantic portion of my Country considered all liquid minestre, pastine and veggie soups to be a sick person treat! As kids, whenever sick, we would have riso in brodo with spinach and a loooot of Parmesan. ;)
Salt on the outside of meat makes it form a “pellicle” which is a protective layer that keeps the juice from being sucked out by the salt. That’s why this and brining works.
Grew up in an Italian American family from New York and our take on pastina was adding cottage cheese to cooked pastina. We fed it to older babies and toddlers as a quick, easy and nutritious dish that every kid loved! (Including the big, adult kids lol)
My nanna, who was from Napoli (and was an amazing cook), used to make one chicken pasta dish for leftover chicken. She'd cut up leftover chicken, and boil it firstly with onions, then add spaghetti, and finally peas to make a soup. I have fond memories of it and have made it a few times!
In Poland we do have an identical dish like polo al sale and we use this technique not only for fish but alsofor all meat from hunted wildlife species.
My mother used to make what she called "tubetinis" which was ancini de pepe with half the water poured out, a little salt added, a little olive oil, and an egg drizzled in. She fed this to my kids when they were babies and toddlers and hey still love it today in their 30s.
The reason why there's not much chicken in Italian restaurants menus is really simple: because nowadays it's a cheap kind of meat, "poor people's meat". And also because chicken dishes are usually so simple (but still great) that we'd rather have them at home instead of paying extra. When we fancy a good roast chicken we go to the local "Girarrosto", a specialised place for that, but there are also restaurants which serve a whole roast "galletto" (little rooster) per person. Strictly to eat with your bare hands!!
Dude you're making me feel poor. Chicken is not cheap at all, maybe it used to be 20 years ago but not now with all the inflation and wage stagnation, like even vegetables are hella expensive let alone meat. Honestly I think it's just a cultural thing, we just consider chicken as a secondo, not like americans who put chicken everywhere, like I wouldn't even be surprised to find a chicken dessert in the us
Oh btw, pollo a la sal (pollo alla sale) used to be a fancy dish in the 90's in Uruguay, it was almost everywhere. I'm not sure from where it came from, but my grandma didn't cook it, so it wasn't anything traditional. My father, who was more open to new things used to make it, but nothing else than chicken and salt was used. Today it's something totally forgotten and vintage.
I love the way Eva cooks! She makes it look like I can make it at home. It looks soo delicious and I think I may make this first one for my family very soon! You are both awesome! Thank you for inviting us into your lives!
Why doesn't the salt suck all the moisture out of the chicken? Osmotic pressure equilibrium. Salt will pull water out to a point, but then salt starts to get into the chicken, carrying water back with it. (same mechanism at work in brining). Eventually, equilibrium is reached. No more salt entering the chicken, no more water leaving the chicken.
Pastina and broth is one of my favorites ❤️ We ate this as kids, and I still eat it today. With a sprinkle of cheese. When you are sick we call it Italian Penicillin lol
I can remember reading about salt buried chicken in a Chinese cookbook about 40 years ago. Growing up in Ireland in the 60's chicken was a rare treat usually roasted for a Sunday lunch. In the late 60's rotisserie chicken started to appear in the shops and in the 70's chickens and chicken portions started to appear on supermarket shelves. Supermarkets were a new thing then and factory farming was just taking off to supply them. Chicken as a cheap everyday food is a very recent phenomenon, not just in Italy.
Thank you, Harper, for the warning and the time stamp! I also love the shirt you are wearing. At any rate, thank you both for another marvelous episode! Sundays nights are fun with you two ... I almost forget that the next day is dreaded Monday!
I love both of you. Please I need a cookbook, I know that it will be informative and picturesque plus many delicious recipes and techniques. Mangia💕....my grandmother was from Verbano we use a bit more rice. Merry Christmas 🎄
Eva, regarding salt: In general, prices are higher in Norway, above both the US and southern Europe. When it comes to salt, in my opinion, it is priced way too high! One exception though, we can buy large bags of coarse sea salt, a bag of 4 kg (ca. 9 lbs) cost only $3 (so 30 cents for a pound). It’s really good salt (not iodised though). When I was a kid, that’s the salt we used to thaw ice outside our door (but now we have special road salt, that is NOT food grade, it has some nasty chemicals added). I toss it in the blender for every day use and I blend it fairly fine. After doing that, I pour it out on a baking sheet to remove excess moisture - often put it in the oven for a while on low temp. Then I add it to mason jars. Pure sea salt, no additives! To avoid clumping, I add a teabag ir two filled with rice (great for other things where you want to avoid moisture, like certain cheeses which isn’t consumed fast enough, add a «ricebag» to the cheese bag or box! Anyways, hopefully you can find some bulk salt also over there. Thanks for your ever great videos, the two of you together is such a great combo, 1+1 = 5+ here❣️ At least❗️ ☺️🤗💓❤️💓
I think it is maybe a regional thing, but here in Tuscany, we eat chicken very often! From my experience, especially on the seaside, it's probably the dish eaten the most during the summer because you don't want to use the oven when it is 30 degrees (86 fahrenheit) and, spending less then 10 Eu in the rotisserie, you solve the dinner for the entire family without the need to sweat :-P PS: you are spot on about why, long ago, chicken was eaten only on special occasions: it was a prudential measure of every pre-consumerism country village because eggs could make the difference between life and death. I've lived in London studying its history and I've learnt that there, chicken was served as a luxury main course during Christmas Day dinner. It translated to the traditional turkey feast in America because all the chicken brought by European pilgrims died during the first winter (with half of the Mayflower's settlers) and natives of the Pawtuxet tribe literally saved pilgrims' lives by introducing them, among other things, to turkey hunting.
But wasnt beef more expensive? They eat a lot of it . And in old times, what would they do with the roosters? The egg theory works only for the hens… ;)
I’m Brazilian and I do something similar with the salt cooking. I get some beef ribs and completely cover it with coarse salt, put it in the oven for a few hours and then scrape the salt off before serving. It comes out very juicy. This is my first time seeing the salt with the egg white, so I will have to try it sometime. I think after you take the salt cover from the chicken, you could put it back in the oven on the broiler and brown the chicken. That way it will look more tasty, but still be very moist.
In egypt we have a similar dish to the pastina with broth, It's made with chicken broth and a pasta that is very similar to your pastina. It's very tasty and also considered a side dish as we cook a lot of chicken in Egypt so every home always got some broth ❤️
Harper, I use old chickens (we call them Boilers or Steamers in Australia), and I cook them with tomato passata, with various vegetable and spices, and cook it slowly for about 3 hours, give or take. Mamma mia it tastes very nice. That is my favourite dish!!
In Friuli Venezia Giulia they make "gnocchi con sugo d'arrosto": the sauce comes from stewed chicken (pollo in umido) with rosemary and parmigiano. Chicken pieces are added at the end. That's a very good dish!
I was brought up on Pastina and my family asks for it any time they don’t feel well. More recently though we were introduced to Jook (rice gruel) and they ask for that when they are tired of Pastina.
I'm 60, and I still keep Pastine in my pantry, just for when I'm not feeling well. It's gentle and makes me feel like I'm getting a hug from my grandmother.
Sorry guys. My mother who is from the north of Italy makes an incredible pasta sauce with chicken. It is a tomato based sauce that is out of this world. Almost as good as her ragú di carne (bolognese). Ok. Not as good but faster to prepare and still amazing.
Same here. I am from the north too, Emilia region, and besides the ragù alla bolognese there are other variations on meat ragù. For example, in my district of Modena, there are Maccheroni al pettine (hand made maccheroni made using ancient loon combs) al ragù di pollo, with chicken ragù. Near there are the Garganelli from Romagna, that can be served with chicken ragù. In Marche region they prepare tagliatelle al ragù di pollo and in Lazio region fettuccine alle rigaglie di pollo (with chicken giblets). There are also many regional dishes with chicken.
A stewing hen is no joke. I came across one once in my local grocer, and it was cheap so I got it. What I did not know was that an old bird is a tough bird and instead of being done in about an hour as usual, it took almost 4 hours before the meat fell off the bone. But I will tell you it was the best tasting broth I've ever gotten from a chicken. Asian store, good to know.
Same recipe in France, it's 'Poulet en croûte de sel', chicken in salt crust. Extremely good, as you say it keeps all the juices inside. Very famous recipe with fish like seabass int the 80's in Michelin star restaurants.
Growing up my Italian-American mother would occasionally buy a whole chicken at the grocery store. But usually Mom would get several chickens from the farmer we got our eggs from. Mom would bring the live chickens home & take them to the basement where we had a 2nd stove. Mom would put some water on to boil so that after she cut off the heads she could remove the feathers. (She did the same with the pheasants my Dad or Italian Grandfather brought home.) My only problem was with the smell that the process created. After they were cleaned & gutted Mom would cook the chicken in water (different of course). Then when done cooking & cooled, Mom would remove the meat & put it in jars, with the water, to can them. The chicken was used in the Winter to make homemade chicken noodle soup. The egg noodles were homemade by my Italian Granffather. (Quite a production in itself.) Mom would use the neck from the storebought chicken to help flavor the padta sauce.
My Italian-American great grandmother was first generation born in the USA on my mom’s maternal side, with her folks immigrating from Italy in the 1880s. My great-grandmother and her husband ran a big chicken farm, so I just find it hard to believe that chicken was not that common in Italian dishes. Also, I know that smell you’re describing and it makes me nauseous it’s so gross. My mom will make her whole house smell like that. 🤢
Ava has the Most Beautiful Head of Hair! I'm very Happy that she has let it Grow Out and You Both TRULY Underestimate How Much We Want To Learn her Cooking!
When I was in Italy for a couple of years, a woman taught me to make “Pollo con Carote“ literally just grated carrots, cooked in olive oil, and a little bit of garlic. You cook your fillets of chicken in the pan in the carrots, then you pull out the chicken pieces, and the carrots break down and become the sauce for your pasta. Of course, you don’t eat the chicken in the pasta. You serve it separately for your Secondo.
My Nona used to make sauce with chicken heads. Fresh home grown tomatoes, and garlic, etc, and chicken heads and when severed, the brains of the chicken heads were the second course. You crack open the scull to eat the brains. Yumm as I recall!
OK "arper (is it OK if I call you " 'arper"? Hey, Eva does! You asked for favorite chicken dishes. My favorite one *to cook* is Chicken Scallopini. I love the acidic bite of the lemon that offsets the richness of the chicken. Plus it comes together pretty easy & quick - once the chicken pounding is done. However, my other favorite chicken dish (that my wife usually cooks) is Chicken Marbella - not Italian, but from a little farther west - Marbella, Spain. THAT dish also has briny brightness - this time from green olives & capers - BUT offset by sweetness from prunes. The combination of flavors is really something special.
If you guys want a traditional chicken with pasta from Italy, you must make lorighittas from Sardinia. It is a pasta dish that has chicken in it. Very mindblowing! Not even well known to most most Italians
omg that look amazing. I might just try to make it this weekend when the family comes over. actually lol'd, literally when she said "I feel French today" excellent line/timing.
That first dish is very very similar to a dish my mother made in my house when I was growing up once a month or so, and I continue to make to this day. Very simple and flavorful.
The salt does absorb the water out of the chicken but then some of the salt dissolves back into the water and then the salty briney liquid gets absorbed back into the meat seasoning it perfectly.
I said this in the first one, but my Grandmom used to make the Pastina with Orzo pasta instead of pastina, but still called it pastina. Someone was kind enough to put a response, but it didn't really address whether or not it was a valid substitute or if it was my Grandmom's preference.
Omg yummmm! I have to make these now! Question: I stocked up on cans of San Marzano peeled tomatoes. Can I use them in these dishes, or do they need a more robust tomato flavour?
I've been making Pollo al pepperoni for over 40 years. And I grew up with pastina and butter or pastina and chicken broth. I still make it to this day. We ALWAYS have pastina in the house. It fixes everything. :)
I love ALL your super informative videos. I also love your beautiful kind of humor! As I was a kid, my parents also put a piece of "formaggino mio" in the pastina. Grazie for giving me a trip back to my childhood! Can't wait for your next videos. 😘
I was introduced to salt-roasted chicken decades ago by a recipe booklet that came with a Cousances enameled iron saucepan. When it promised "this will be the best-tasting chicken you will ever eat!" I just had to try it! The result was indeed amazing, fully living up to its promise. Yet there are things about the method Eva uses that are clearly better. The Cousances recipe called for mixing the salt (rock salt) with water, enough to give it the texture of wet beach sand. This is then put both over and under the bird. This can result, however, in the lower part of the bird getting soaked in brine, and thus becoming too salty to eat (this proved even more problematic when I tried the recipe with larger birds, especially a turkey). So, using beaten egg white in the crust, then dry salt underneath, makes much more sense -- and the splash of wine onto the latter looks adventuresome! The stickiness of the egg white would make it hold the salt together much better than water can; with water, the crust can break apart easily and thus expose parts of the bird while cooking. The other difference is that Cousances calls for fresh herbs to be added with the lemon stuffing: parsley, and at least two of any other herb of choice (rosemary, sage, oregano, thyme...) -- though I'm sure lemon alone is plenty to enhance the flavor.
P. S.: When I made the Cousance recipe with a duck instead of a chicken, I substituted oranges for the lemon stuffing (thinking of canard à l'orange). The result was amazing, in that the salt drained off the excess fat of the duck, making it taste much leaner. I shared it with two friends who had never liked duck, and both said that this was completely different, a duck they could really enjoy.
Love watching and learning 🌹 nothing to do with chicken but had to let you know, my 8yr old granddaughter and I made your chocolate salami on Saturday, she took some to school for her friends to try now I have had to write out the receipt, they want it 🤣🤣 you have brought joy to a Nottinghamshire junior school, thank you for upping my granny status
Thank you for the chicken recipes, Eva. Like Harper we eat a lot of chicken because we like it. I was getting bored with the standard broiled chicken with varied spices, cut it up into sauces or rices, tonight I'm eating it cut up into arroz amarilla with tomatoes, pink beans, peas & carrots. I definitely want to try the pollo ai peproni.
Eva, I always enjoy your cooking and recipes, but this time, I just want to say, the color of your hair is so warm and beautiful!!! It complements you well. 🥰🥰🥰
Dimenticavo: tutti gli anni mi faccio allevare un cappone (gallo castrato) da un contadino che conosco e il giorno di Natale, dalle mie parti si mangiano i tortellini, (sono bolognese), che il disciplinare vuole esclusivamente in brodo. brodo di carne di manzo e di cappone e non deve mancare l'osso, ovviamente non il cappone intero ne basta un pezzo. la carne bollita viene presentata a parte ancora fumante, è ottimo il bollito misto, ma se ne rimane un po' state sicuri che si tratta del pollo
Probably my unbreaded fried chicken that I put a mix of garlic powder, onion powder, powdered ginger, and salt on after frying? Sometimes half bake with it spiced first in oiled glass casserole dish if going to top cheesy broccoli rice. Have about 5 other chicken dishes in the rotation, but that's everyone's favorite. Usually with cheesy garlic mashed potatoes, and fried unbreaded sliced okra and onion with a little Cajun seasoning.
chicken recipe made in Sardinia: doses for 4 - four chicken legs (skinned) - a golden onion - 2 dried tomatoes in salt (peeled after blanching them) chopped together with a clove of garlic and parsley until they have the consistency of a pesto - a handful of capers - pitted black olives 100 grams - - 1 glass white wine - oil, salt brown the chopped onion in a pan in the oil until it becomes transparent, add the chicken legs and cook until golden, add the dried tomato pesto, garlic and parsley, mix, add the white wine, capers and the black olives, season with salt and finish cooking over low heat with the lid, until the chicken meat becomes tender and a not too thick sauce has formed. Buon appetito
My favorite Italian chicken dish is chicken Marsala. The salt chicken was kinda cool. I get stewing hens also and use them for broth and the meat goes in my chicken enchiladas along with some of the broth. Leftover broth is frozen for later use such as chicken Marsala.
That sneaky Chef Alfredo strikes again!! It's ok, I will gladly watch it again so your views stay in check. I like that the first dish uses yellow and red peppers because green bell peppers tend to come back to haunt me (burping). I find them sweeter and less harsh on my stomach. I also think they taste better in a shaved steak or Italian sausage sub with cooked onions. Has Eva tried those yet in the US? ps... anytime anyone in my family was sick we ate chicken noodle soup so I get why they say that.
My grandmother made chicken cacciatore and also chicken soup where she would put chicken in a pot and cover it with water, add vegetables and a can of tomato sauce. Let it cook all day and then take the chicken out remove it from the bone and add it back to the soup and serve the soup with pasta. Yum!
Well actually one of the most famous Italian dishes is made also with chicken broth: tortellini in brodo. In my family we also have a tradition for sunday lunch, we call it "the 3 P dish": Pollo, Polenta e Patatine (roasted chicken with polenta and french fries). It's a variation of a classic Sunday lunch dish in the north of Italy, which is roasted rabbit with polenta and french fries.
We have pastina in Uruguay and it's called grajeas (dragees or pills), but we have no special use for them other than using in puchero soup, but any other type of soup noudles could be used for that sake as well. Also we do make pasta with chicken, tuco de pollo is a tomato sauce with chicken, chicken is also a common filling for ravioli and some times canelones and lasagna. Anyhow we are heavy veal eaters more than poultry. You should visit Uruguay and Argentina, you'd get amazed by all the italian influence: faina, figazza, buseca, milanesa, lots of pizza and pasta. Ah I haven't finished this video, but papalina sauce doesn't have chicken in it?
Up until relatively recently chickens even in the US were highly valued for their eggs. That’s why many old recipes called for stewing hens. .Stewing hens are also used in many ramen recipes. Even the one Asian market in my small city has stewing hen.
REUPLOAD! The first video was accidentally deleted, hence the reupload 😅 We were still reading all of your lovely comments when we lost it, so please drop one below!
How is a video accidentally deleted? You never even mentioned election fraud once!!
On top of spaghetti, all covered with cheese, I lost my poor meatball, when somebody sneezed. 😯
Just wondering if that old schoolyard song is known in Italy. 🙂
And it's oldschool, so perhaps Harper hasn't heard of it as well.
Is the 913 area code number responding to a number of the comments for this video legit?
@@richardcarrillo2745 NO. Working on removing them now. Thanks for the heads-up!
My favorite "Italian " chicken dish is Chicken Parmesan and yes I serve it with pasta. I'm from Brooklyn.
Harper, when you combine the salt with the egg whites, the protein structure of the whipped egg whites holds the salt in suspension. This allows the salt, which is a mineral (rock) to act as an insulator, thus allowing the food to cook slowly, and stay tender and juicy. Hope this helps.
isn't it also that the salt is absorbing the chicken fast which would create its own barrier
I love learning new stuff ,even at my age. Thanks
@@princefarme that I am not sure of, I would think if the protein is inhibited in absorbing too much salt, because the salt crust is done just prior to cooking. Dry brines work by having the salt draw the moisture out of the protein, and then as it sits longer, the moisture drawn out is reabsorbed , carrying a portion of the salt with it because it is striving to reach equilibrium. However, that is just my theory, a food scientist wood be able to answer accurately.
@@princefarme The salt probably doesn't have enough time to work. The chicken is covered then immediately baked; if it had been sitting for hours then the sale crust might dry out the chicken.
Where's the taters precious? joke
I’m Sous Chef at a famous country club in Fla. We do prime rib and fish with the salt method. Just goes to show, Eva is a real professional! I didn’t comment then but I watched this video this morning. Pasta Grammar is what makes my Sundays.! It’s usually the first thing I watch. Even before church. Love you guys.
@butchdugan Butch I hope you’re not referring to Mar-A-Lago. I’ll say a prayer for you just in case! 😂 🙌🏼
I am not at Mar-A-Lago
@@bridgetagnello1877 there's no senility at Mar A Lago...is there ....MAGA !
@@joepavone3586 Joe are you related to the Pavone family in Southeast Michigan? My favorite cousin’s name is actually Joey Pavone.
People actually eat this? I've cooked about 1000 chickens throughout my life and will only eat this if you held a gun to my head.
Where I'm from, we season our food...not just salt it.
15:35 damn it, as a kid (36 years ago) we had holidays in italy every year. I had exactly this dish and I loved it. for years I've tried to figure out what exactly I've been eating without any luck. Thank you so much for finally finding an answer!! 😭😍
I am from Toscana and for us chicken is really a main dish. Every restaurant here used to make roast chicken and rabbit with potatoes and you can find roasted chicken in every market or supermarket made with "girarrosto" tipically served with roast potatoes. Chicken is always present in our "grigliata mista". Another tipycal dish of my region is "pollo e coniglio fritto" which is gorgeous! In summer we also use to make "insalata di pollo" with maionnayse and boiled chicken. During war they used to make a sauce with chicken and tomato for tagliatelle. We use a lot also of chicken breast. So it's not true that Italians do eat chicken when they are I'll!! 🙂😉
Seriamente? Qualcuno prende il pollo arrosto in ristorante?
@@MassimilianoSarigu si, adesso si fa X lo piú in campagna, era tradizione
@@bettinenci60 la toscana ha una cucina fantastica, amo i fegatelli con la rete, la fiorentina, il caciucco... l'ultima cosa che vorrei mangiare in toscana è pollo o coniglio.
in tempi di fame andava bene anche il pollo, ma se devo scegliere..... ora questi cibi dalli pure a chi vuol mettersi a dieta. Saziano, ma non sono un gran chè.
So e’ vero. My family is from Milano but we moved to Florence and lived there many years. It’s true that maybe we did not eat much chicken in Milano but in Tuscany we ate Pollo arosto con patate all the time .
@@guiaavesani3283
Our Hungarian grandmom made wonderful chicken paprikash, which just had browned chicken pieces, lots of sliced onion, tons of paprika, and water for braising. Some people add red bell pepper, garlic, tomato paste etc but it really doesn’t need it if the paprika is good. It’s eaten with handmade noodles called spaetzle and most people put sour cream on top at the end and stir it in- either in the pot or on the plate.
My wife and I lived in Rome back in 1979-1983 and ate a lot of rotisserie chicken from small stores , it was often served with roasted potatoes. This was not just in Rome but pretty much in many parts of Italy .
It's still a thing!
"ROadkill chicken" was the slang term at the Naval Base in Naples 87-91 for all the stands in and around the general Agnano/Bagnoli regions of western Napoli. Those things were everywhere, but most gave you one helluva chicken
@@ZakhadWOW yup, and from my recent(hell... Now that i think about it it wasn't recent, it's been nearly a decade ago) trip to bastia, Corsica, rotisserie chicken is making a turn over there too, but indeed, chicken served that way is more a common thing in campania I'd say.
My Italian grandmother rarely made chicken as an entrée. She made her chicken soup, but when we were sick, she'd make a special poached or boiled chicken and serve it with rice. Very simple, easy to digest, and made with tons of love.
My grandma did the same as my mom, always made me feel better 💕
My Puerto Rican grandmother used to make me that exact soup . When I got sick to make me feel better
@@MysticaRealms Grandmas know best, ALWAYS.
One word: Minestrina!
Pastina in brodo was always the staple in the farms near Parma where my family is from. My grandfather would add his home-made red wine to his bowl. Still love it to this day with tons of Parmigiano and pieces of bread. Gnam!
I just had 2 wisdom teeth removed and ate minestrina for 3 days straight.
Adding wine to broth is a tradition of Emilia Romagna. In Piacenza we call it "(make the) surbì"
Eva, "I feel French today." LMAO... absolutely GREAT! La Guillotine! Why I love your channel! Okay, my all-time favorite chicken dish is: Chicken Polenta, and probably my own creation as I have not seen it anywhere else and just made it one day when I was feeling creative in the kitchen. I make the polenta with the stock from the chicken legs and thighs I slow cook earlier. Then, I remove the chicken from the bones into small pieces. In a separate pan, I sauté in olive oil minced carrot, onion and celery, add basil, garlic and marjoram, then canned tomatoes with the chicken. This is simmered to make a sauce/ragu for about an hour. Pour this over the polenta, and enjoy. It is one of my favorite comfort foods!
BELLA YOU ARE ONE OF BEST COOKS IN WORLD THANK YOU
When I first started watching your channel years ago I almost thought Eva was an actor pretending to have an Italian accent but as time went on and I learned more about your channel I knew you were the real deal
the topic is spicy. the hair is fabulous (both of them). the set is great. and this new format??? with the backdrop?? ayee keep going pls. yes
Well its true that we don't have very much chicken dishes, but the most important meal of the week, the Sunday lunch with family (mostly in the old days) was based on chicken, the classic "pollo arrosto con patate"
Exacto ! Pollo arrosto con patate was and still is a staple meal for a large part of Italys population. E veramente
Molto buono!
Nah there's a lot, they're just overshadowed by the other great dishes we have and by the fact we don't put it in pasta(and obviously everyone's gonna look at pasta first when looking at italian cuisine)
Also it depends on region... In my home it was never seen as "the food of sick people" but it was indeed seen as a dietary food, then again my family is subject to getting fat easily so we're always on a diet, and we live near naples, in the areas were pollo arrosto is as common as pizza, so...
exactly and it probably was the only meat you'd see all week
Italy should declare Eva and her mother national treasures. Love Eva's cooking.
In Italy, most of the women are like Eva and her mother.
@@monkeygraborange Women are generally taught the local and familial recipes. Eva's knowledge base is ridiculously broad, covering all of Italy and also knowing how to make all the desserts/specialities that require a much broader knowledge and high level of skill. She's a master of her art.
@@snifferdogxsnifferdogx5977 What you said is true, I agree she's great but anyway there are many people like that. There is a kind of fashion in U.S. commentaries to claim everyone as "national treasure" or "the king/queen of" anything, but even in this case it's quite obvious that it's very complicated, if you're going to say something serious.
@@giovannimoriggi5833 I couldn't care less about that.
What I want is for young boys to be taught those skills along with young girls, and to grow up to be cooks.
Making food is an essential skill that everyone has to have. It is not the domain of women-only.
@@snifferdogxsnifferdogx5977 Then you're definitely off-topic
When I went to Rome earlier this year I had pollo ai peperoni for the first time and I became obsessed with it. Now it's probably my favorite chicken dish to make. Also when I was in college I would frequently make pastina in brodo di pollo, I didn't know it was a legit Italian dish, let alone that it had a name until today. It was just my very cheap, poor college student go to meal (delicious though).
My favorite chicken dish is from Georgia (country, not state) and is a soup called chikhirtma. Hard to pronounce, but simple to make. Poach a whole chicken (often an unwanted rooster - no egg loss!), reserve the chicken to serve alongside the soup. Brown onions in a pot (best if you can do this in chicken fat skimmed from the top of the broth, but if it was too skinny a bird, butter) and when the onions are just getting some color, add two heaping tablespoons of flour and stir into a roux. Slowly add the broth, whisking out any clumps. When the broth returns to a boil, season with salt and reduce the heat. Beat 2-3 eggs in a small bowl and drizzle into the broth while swirling the broth with a spoon so that the eggs don’t clump together. Add lemon juice or white wine vinegar to taste and a large handful of chopped cilantro and some black pepper. Some people serve by placing the meat in the bowl and serving the how soup over it, but in our family we serve the meat on a family plate and everyone takes which piece they like, and put in the soup or not.
In Mexico we do something similar as the soup you made called sopa de fideo and as a kid I couldn’t get enough!
Growing up in an Italian-American household we never put stewed chicken pieces in the soup, only tiny pasta with broth. My mother would then shred the chicken and serve a second course by making a spicy tomato based sauce which we would eat with Italian bread followed by a refreshing salad. So good.
Well done and explained! I come from Emilia, and I can tell you that "pollo ripieno" ( stuffed chicken, which I still cook in wintertime), slowly cooked in its broth, was a much cherished Sunday dish in the Sixties for a lot of people .Pastina in brodo is my comfort food since my childhood, but when I was dating my Neapolitan husband, I asked him if he felt like having a pastina and he replied" Why? I'm feeling perfectly fine!" 😂That's when I discovered that a gigantic portion of my Country considered all liquid minestre, pastine and veggie soups to be a sick person treat! As kids, whenever sick, we would have riso in brodo with spinach and a loooot of Parmesan. ;)
Salt on the outside of meat makes it form a “pellicle” which is a protective layer that keeps the juice from being sucked out by the salt. That’s why this and brining works.
Grew up in an Italian American family from New York and our take on pastina was adding cottage cheese to cooked pastina. We fed it to older babies and toddlers as a quick, easy and nutritious dish that every kid loved! (Including the big, adult kids lol)
My nanna, who was from Napoli (and was an amazing cook), used to make one chicken pasta dish for leftover chicken. She'd cut up leftover chicken, and boil it firstly with onions, then add spaghetti, and finally peas to make a soup. I have fond memories of it and have made it a few times!
The Neapolitan Nonna (with O not with A) is one of the best cooks ! I am from the region of Napoli. 😉😊
@@aris1956 Nanna (just a word for grandmother where I'm from) and was incredible. Particularly enjoyed her pasta e piselli, era meraviglioso!
In Croatia the last dish, besides for kids and when you are sick, is also used when you are hung over :)
In Poland we do have an identical dish like polo al sale and we use this technique not only for fish but alsofor all meat from hunted wildlife species.
My mother used to make what she called "tubetinis" which was ancini de pepe with half the water poured out, a little salt added, a little olive oil, and an egg drizzled in. She fed this to my kids when they were babies and toddlers and hey still love it today in their 30s.
The reason why there's not much chicken in Italian restaurants menus is really simple: because nowadays it's a cheap kind of meat, "poor people's meat". And also because chicken dishes are usually so simple (but still great) that we'd rather have them at home instead of paying extra. When we fancy a good roast chicken we go to the local "Girarrosto", a specialised place for that, but there are also restaurants which serve a whole roast "galletto" (little rooster) per person. Strictly to eat with your bare hands!!
Dude you're making me feel poor. Chicken is not cheap at all, maybe it used to be 20 years ago but not now with all the inflation and wage stagnation, like even vegetables are hella expensive let alone meat. Honestly I think it's just a cultural thing, we just consider chicken as a secondo, not like americans who put chicken everywhere, like I wouldn't even be surprised to find a chicken dessert in the us
Oh btw, pollo a la sal (pollo alla sale) used to be a fancy dish in the 90's in Uruguay, it was almost everywhere. I'm not sure from where it came from, but my grandma didn't cook it, so it wasn't anything traditional. My father, who was more open to new things used to make it, but nothing else than chicken and salt was used. Today it's something totally forgotten and vintage.
I love the way Eva cooks! She makes it look like I can make it at home. It looks soo delicious and I think I may make this first one for my family very soon! You are both awesome! Thank you for inviting us into your lives!
You can! :)
Why doesn't the salt suck all the moisture out of the chicken? Osmotic pressure equilibrium. Salt will pull water out to a point, but then salt starts to get into the chicken, carrying water back with it. (same mechanism at work in brining). Eventually, equilibrium is reached. No more salt entering the chicken, no more water leaving the chicken.
Pastina and broth is one of my favorites ❤️ We ate this as kids, and I still eat it today. With a sprinkle of cheese. When you are sick we call it Italian Penicillin lol
I can remember reading about salt buried chicken in a Chinese cookbook about 40 years ago. Growing up in Ireland in the 60's chicken was a rare treat usually roasted for a Sunday lunch. In the late 60's rotisserie chicken started to appear in the shops and in the 70's chickens and chicken portions started to appear on supermarket shelves. Supermarkets were a new thing then and factory farming was just taking off to supply them. Chicken as a cheap everyday food is a very recent phenomenon, not just in Italy.
Thank you, Harper, for the warning and the time stamp! I also love the shirt you are wearing. At any rate, thank you both for another marvelous episode! Sundays nights are fun with you two ... I almost forget that the next day is dreaded Monday!
All the dishes that Eva makes look so good. 👌😀❤️
It might take some time...................but Eva could become the next Lidia Bastianich. :)
I love both of you. Please I need a cookbook, I know that it will be informative and picturesque plus many delicious recipes and techniques. Mangia💕....my grandmother was from Verbano we use a bit more rice. Merry Christmas 🎄
Eva, regarding salt: In general, prices are higher in Norway, above both the US and southern Europe. When it comes to salt, in my opinion, it is priced way too high! One exception though, we can buy large bags of coarse sea salt, a bag of 4 kg (ca. 9 lbs) cost only $3 (so 30 cents for a pound). It’s really good salt (not iodised though). When I was a kid, that’s the salt we used to thaw ice outside our door (but now we have special road salt, that is NOT food grade, it has some nasty chemicals added). I toss it in the blender for every day use and I blend it fairly fine. After doing that, I pour it out on a baking sheet to remove excess moisture - often put it in the oven for a while on low temp. Then I add it to mason jars. Pure sea salt, no additives! To avoid clumping, I add a teabag ir two filled with rice (great for other things where you want to avoid moisture, like certain cheeses which isn’t consumed fast enough, add a «ricebag» to the cheese bag or box! Anyways, hopefully you can find some bulk salt also over there. Thanks for your ever great videos, the two of you together is such a great combo, 1+1 = 5+ here❣️ At least❗️ ☺️🤗💓❤️💓
I think it is maybe a regional thing, but here in Tuscany, we eat chicken very often! From my experience, especially on the seaside, it's probably the dish eaten the most during the summer because you don't want to use the oven when it is 30 degrees (86 fahrenheit) and, spending less then 10 Eu in the rotisserie, you solve the dinner for the entire family without the need to sweat :-P
PS: you are spot on about why, long ago, chicken was eaten only on special occasions: it was a prudential measure of every pre-consumerism country village because eggs could make the difference between life and death. I've lived in London studying its history and I've learnt that there, chicken was served as a luxury main course during Christmas Day dinner. It translated to the traditional turkey feast in America because all the chicken brought by European pilgrims died during the first winter (with half of the Mayflower's settlers) and natives of the Pawtuxet tribe literally saved pilgrims' lives by introducing them, among other things, to turkey hunting.
But wasnt beef more expensive? They eat a lot of it . And in old times, what would they do with the roosters? The egg theory works only for the hens… ;)
If you didn't want to roast a whole chicken, would the salt method work with bone-in, skin-on chicken thighs and drumsticks?
I remember Eva's short hair... NOW LOOK AT ALL THAT HAIR!!!!!! Does it have it's own room? WOW! I thought I had a lot of hair. Love it!
I’m Brazilian and I do something similar with the salt cooking. I get some beef ribs and completely cover it with coarse salt, put it in the oven for a few hours and then scrape the salt off before serving. It comes out very juicy. This is my first time seeing the salt with the egg white, so I will have to try it sometime. I think after you take the salt cover from the chicken, you could put it back in the oven on the broiler and brown the chicken. That way it will look more tasty, but still be very moist.
My mother-in-law, from northwest Sicily, made this for me years ago when I was recovering from surgery. I will always remember this dish with love.
I don't know why you guys fell off my radar, but I'm glad you're back. I absolutely love your chemistry together, the BEST youtube couple.
It's always interesting to see which new techniques Eva will showcase, I haven't dared to try that salt crust myself yet.
We love you guys. Always entertaining, and your dishes look delicious. ❤️
In egypt we have a similar dish to the pastina with broth,
It's made with chicken broth and a pasta that is very similar to your pastina.
It's very tasty and also considered a side dish as we cook a lot of chicken in Egypt so every home always got some broth ❤️
Chicken piccata, Chicken Romano , wedding soup .... thank you guys for another great video. i really enjoy learning from you
Harper, I use old chickens (we call them Boilers or Steamers in Australia), and I cook them with tomato passata, with various vegetable and spices, and cook it slowly for about 3 hours, give or take. Mamma mia it tastes very nice. That is my favourite dish!!
In Friuli Venezia Giulia they make "gnocchi con sugo d'arrosto": the sauce comes from stewed chicken (pollo in umido) with rosemary and parmigiano. Chicken pieces are added at the end. That's a very good dish!
Yes! 🙂👆👆
Eva’s sun-bleached hair is gorgeous 💛
IM BACK! And Thomas Keller French Roasted Chicken yummy
I was brought up on Pastina and my family asks for it any time they don’t feel well. More recently though we were introduced to Jook (rice gruel) and they ask for that when they are tired of Pastina.
I'm 60, and I still keep Pastine in my pantry, just for when I'm not feeling well. It's gentle and makes me feel like I'm getting a hug from my grandmother.
We eat juk at our house but we first knew it as congee. It's so easy to make and easy to digest.
@@TxVoodoo_ awwww
Sorry guys. My mother who is from the north of Italy makes an incredible pasta sauce with chicken. It is a tomato based sauce that is out of this world. Almost as good as her ragú di carne (bolognese). Ok. Not as good but faster to prepare and still amazing.
Same here. I am from the north too, Emilia region, and besides the ragù alla bolognese there are other variations on meat ragù. For example, in my district of Modena, there are Maccheroni al pettine (hand made maccheroni made using ancient loon combs) al ragù di pollo, with chicken ragù. Near there are the Garganelli from Romagna, that can be served with chicken ragù. In Marche region they prepare tagliatelle al ragù di pollo and in Lazio region fettuccine alle rigaglie di pollo (with chicken giblets). There are also many regional dishes with chicken.
A stewing hen is no joke. I came across one once in my local grocer, and it was cheap so I got it. What I did not know was that an old bird is a tough bird and instead of being done in about an hour as usual, it took almost 4 hours before the meat fell off the bone. But I will tell you it was the best tasting broth I've ever gotten from a chicken. Asian store, good to know.
I remember my grandmother getting them when I was small. Yes, it would cook FOREVER, but it had the best flavor.
Chicken broth is the foundation of a lot of our food so I am trying this.
Chicken piccata is my favorite chicken dish. I realize that it is not exactly an Italian dish but I love it so much.
You two are so silly! I love how you tease each other. Thank you for sharing. This video answered a lot of my questions!
Same recipe in France, it's 'Poulet en croûte de sel', chicken in salt crust. Extremely good, as you say it keeps all the juices inside. Very famous recipe with fish like seabass int the 80's in Michelin star restaurants.
Salt pulls water. Perception of "juicy" is more fat related. When less water is there, more fat, so more juicy.
Growing up my Italian-American mother would occasionally buy a whole chicken at the grocery store. But usually Mom would get several chickens from the farmer we got our eggs from. Mom would bring the live chickens home & take them to the basement where we had a 2nd stove. Mom would put some water on to boil so that after she cut off the heads she could remove the feathers. (She did the same with the pheasants my Dad or Italian Grandfather brought home.) My only problem was with the smell that the process created. After they were cleaned & gutted Mom would cook the chicken in water (different of course). Then when done cooking & cooled, Mom would remove the meat & put it in jars, with the water, to can them. The chicken was used in the Winter to make homemade chicken noodle soup. The egg noodles were homemade by my Italian Granffather. (Quite a production in itself.) Mom would use the neck from the storebought chicken to help flavor the padta sauce.
My Italian-American great grandmother was first generation born in the USA on my mom’s maternal side, with her folks immigrating from Italy in the 1880s. My great-grandmother and her husband ran a big chicken farm, so I just find it hard to believe that chicken was not that common in Italian dishes.
Also, I know that smell you’re describing and it makes me nauseous it’s so gross. My mom will make her whole house smell like that. 🤢
Ava has the Most Beautiful Head of Hair! I'm very Happy that she has let it Grow Out and You Both TRULY Underestimate How Much We Want To Learn her Cooking!
When I was in Italy for a couple of years, a woman taught me to make “Pollo con Carote“ literally just grated carrots, cooked in olive oil, and a little bit of garlic. You cook your fillets of chicken in the pan in the carrots, then you pull out the chicken pieces, and the carrots break down and become the sauce for your pasta. Of course, you don’t eat the chicken in the pasta. You serve it separately for your Secondo.
Grazie Eva per queste perle di saggezza culinaria. Adoro il pollo alla cacciatora!
We always had pastina..."STARS" is what we asked for..on a cold day, nothing better..but must say we used LOTS more stars in our soup 😁
My Nona used to make sauce with chicken heads. Fresh home grown tomatoes, and garlic, etc, and chicken heads and when severed, the brains of the chicken heads were the second course. You crack open the scull to eat the brains. Yumm as I recall!
OK "arper (is it OK if I call you " 'arper"? Hey, Eva does! You asked for favorite chicken dishes. My favorite one *to cook* is Chicken Scallopini. I love the acidic bite of the lemon that offsets the richness of the chicken. Plus it comes together pretty easy & quick - once the chicken pounding is done. However, my other favorite chicken dish (that my wife usually cooks) is Chicken Marbella - not Italian, but from a little farther west - Marbella, Spain. THAT dish also has briny brightness - this time from green olives & capers - BUT offset by sweetness from prunes. The combination of flavors is really something special.
If you guys want a traditional chicken with pasta from Italy, you must make lorighittas from Sardinia. It is a pasta dish that has chicken in it. Very mindblowing! Not even well known to most most Italians
omg that look amazing. I might just try to make it this weekend when the family comes over. actually lol'd, literally when she said "I feel French today" excellent line/timing.
Pastina with chicken broth is our ultimate comfort food!
That first dish is very very similar to a dish my mother made in my house when I was growing up once a month or so, and I continue to make to this day. Very simple and flavorful.
Having grown up in Chicago, there was an Italian-American dish there called, 'chicken vesuvio' which is not 'from Italy' but was really good.
The salt does absorb the water out of the chicken but then some of the salt dissolves back into the water and then the salty briney liquid gets absorbed back into the meat seasoning it perfectly.
I made your Pollo ai Peperoni (chicken & peppers recipe). Amazingly delicious! Thank you so much. I can't wait to try more of your recipes.
I said this in the first one, but my Grandmom used to make the Pastina with Orzo pasta instead of pastina, but still called it pastina. Someone was kind enough to put a response, but it didn't really address whether or not it was a valid substitute or if it was my Grandmom's preference.
I love the video upload better in the evening on Sundays anyway. Nice work, Eva as always. 😍🙏🏻
You know, you could always use a torch to darken up the skin of the salt crusted chicken. This technique is used in sous vide, a lot. Love the video
No clue where Harper found “chicken funk music” to use during cooking segments but boy did it make my day
Oh, and the rest of the video was fantastic, too. Looking forward to trying a few of these out!
Omg yummmm!
I have to make these now!
Question: I stocked up on cans of San Marzano peeled tomatoes. Can I use them in these dishes, or do they need a more robust tomato flavour?
Awesome chicken recipes. I can't wait to try the salted chicken!!
I've been making Pollo al pepperoni for over 40 years. And I grew up with pastina and butter or pastina and chicken broth. I still make it to this day. We ALWAYS have pastina in the house. It fixes everything. :)
"Gallina vecchia fa buon brodo," I've heard my father use this so many times; even to tease me. It is great to hear someone else say it. 🤣
I love ALL your super informative videos. I also love your beautiful kind of humor!
As I was a kid, my parents also put a piece of "formaggino mio" in the pastina. Grazie for giving me a trip back to my childhood!
Can't wait for your next videos. 😘
I was introduced to salt-roasted chicken decades ago by a recipe booklet that came with a Cousances enameled iron saucepan. When it promised "this will be the best-tasting chicken you will ever eat!" I just had to try it! The result was indeed amazing, fully living up to its promise. Yet there are things about the method Eva uses that are clearly better. The Cousances recipe called for mixing the salt (rock salt) with water, enough to give it the texture of wet beach sand. This is then put both over and under the bird. This can result, however, in the lower part of the bird getting soaked in brine, and thus becoming too salty to eat (this proved even more problematic when I tried the recipe with larger birds, especially a turkey). So, using beaten egg white in the crust, then dry salt underneath, makes much more sense -- and the splash of wine onto the latter looks adventuresome! The stickiness of the egg white would make it hold the salt together much better than water can; with water, the crust can break apart easily and thus expose parts of the bird while cooking. The other difference is that Cousances calls for fresh herbs to be added with the lemon stuffing: parsley, and at least two of any other herb of choice (rosemary, sage, oregano, thyme...) -- though I'm sure lemon alone is plenty to enhance the flavor.
P. S.: When I made the Cousance recipe with a duck instead of a chicken, I substituted oranges for the lemon stuffing (thinking of canard à l'orange). The result was amazing, in that the salt drained off the excess fat of the duck, making it taste much leaner. I shared it with two friends who had never liked duck, and both said that this was completely different, a duck they could really enjoy.
You two are truly amazing, but how beautiful is Arizona!!! More pics of the landscape outside please!😊😊
Love watching and learning 🌹 nothing to do with chicken but had to let you know, my 8yr old granddaughter and I made your chocolate salami on Saturday, she took some to school for her friends to try now I have had to write out the receipt, they want it 🤣🤣 you have brought joy to a Nottinghamshire junior school, thank you for upping my granny status
Thank you for the chicken recipes, Eva. Like Harper we eat a lot of chicken because we like it. I was getting bored with the standard broiled chicken with varied spices, cut it up into sauces or rices, tonight I'm eating it cut up into arroz amarilla with tomatoes, pink beans, peas & carrots.
I definitely want to try the pollo ai peproni.
Eva, I always enjoy your cooking and recipes, but this time, I just want to say, the color of your hair is so warm and beautiful!!! It complements you well. 🥰🥰🥰
Dimenticavo: tutti gli anni mi faccio allevare un cappone (gallo castrato) da un contadino che conosco e il giorno di Natale, dalle mie parti si mangiano i tortellini, (sono bolognese), che il disciplinare vuole esclusivamente in brodo.
brodo di carne di manzo e di cappone e non deve mancare l'osso, ovviamente non il cappone intero ne basta un pezzo.
la carne bollita viene presentata a parte ancora fumante, è ottimo il bollito misto, ma se ne rimane un po' state sicuri che si tratta del pollo
Probably my unbreaded fried chicken that I put a mix of garlic powder, onion powder, powdered ginger, and salt on after frying? Sometimes half bake with it spiced first in oiled glass casserole dish if going to top cheesy broccoli rice.
Have about 5 other chicken dishes in the rotation, but that's everyone's favorite. Usually with cheesy garlic mashed potatoes, and fried unbreaded sliced okra and onion with a little Cajun seasoning.
Excuse me
Chewing the pastene was my favorite part as a little kid!
A mouthful of delicious stars
chicken recipe made in Sardinia: doses for 4 - four chicken legs (skinned) - a golden onion - 2 dried tomatoes in salt (peeled after blanching them) chopped together with a clove of garlic and parsley until they have the consistency of a pesto - a handful of capers - pitted black olives 100 grams - - 1 glass white wine - oil, salt brown the chopped onion in a pan in the oil until it becomes transparent, add the chicken legs and cook until golden, add the dried tomato pesto, garlic and parsley, mix, add the white wine, capers and the black olives, season with salt and finish cooking over low heat with the lid, until the chicken meat becomes tender and a not too thick sauce has formed. Buon appetito
This sounds delicious! What's the name of the dish??
@@sebastianortega1938 chicken with olive and caper sauce
@@louisamarch9883 fantastic! Thank you very much :D
I was watching the original upload of this video when it was taken down. I was so confused lol. I'm glad I got to finish it. 😅
My favorite Italian chicken dish is chicken Marsala. The salt chicken was kinda cool. I get stewing hens also and use them for broth and the meat goes in my chicken enchiladas along with some of the broth. Leftover broth is frozen for later use such as chicken Marsala.
That sneaky Chef Alfredo strikes again!! It's ok, I will gladly watch it again so your views stay in check. I like that the first dish uses yellow and red peppers because green bell peppers tend to come back to haunt me (burping). I find them sweeter and less harsh on my stomach. I also think they taste better in a shaved steak or Italian sausage sub with cooked onions. Has Eva tried those yet in the US? ps... anytime anyone in my family was sick we ate chicken noodle soup so I get why they say that.
I saw your FB photo holding a barred rock chicken. My favorite breed. I had 18 of them in my back yard. Gave me many eggs.
I'm not making a food comment. It's a comment about you guys. You complement each other so well! Very enjoyable to watch. Keep it up, please! 😀😀👍👍
My grandmother made chicken cacciatore and also chicken soup where she would put chicken in a pot and cover it with water, add vegetables and a can of tomato sauce. Let it cook all day and then take the chicken out remove it from the bone and add it back to the soup and serve the soup with pasta. Yum!
Well actually one of the most famous Italian dishes is made also with chicken broth: tortellini in brodo.
In my family we also have a tradition for sunday lunch, we call it "the 3 P dish": Pollo, Polenta e Patatine (roasted chicken with polenta and french fries).
It's a variation of a classic Sunday lunch dish in the north of Italy, which is roasted rabbit with polenta and french fries.
uuh sounds yummy!
We have pastina in Uruguay and it's called grajeas (dragees or pills), but we have no special use for them other than using in puchero soup, but any other type of soup noudles could be used for that sake as well. Also we do make pasta with chicken, tuco de pollo is a tomato sauce with chicken, chicken is also a common filling for ravioli and some times canelones and lasagna. Anyhow we are heavy veal eaters more than poultry. You should visit Uruguay and Argentina, you'd get amazed by all the italian influence: faina, figazza, buseca, milanesa, lots of pizza and pasta. Ah I haven't finished this video, but papalina sauce doesn't have chicken in it?
Up until relatively recently chickens even in the US were highly valued for their eggs. That’s why many old recipes called for stewing hens. .Stewing hens are also used in many ramen recipes. Even the one Asian market in my small city has stewing hen.
the music tracks you put in the videos are mind blowing 😂
Harper trust me you "MUST" try "Gratoni" pastina with broth you will love the al dente crunchyness of this kind of pastina