Dude, you should definitely keep going with this style. It just helps so much with the understanding of the mechanics which we cant test it out by ourselves.. wanna see more of em 👍🏼
I just started watching this fella(now apart being a little eccentric,which is m/b for the YT Ch) he knows his Trade(he's a "Pro") So we get an opportunity to learn some new Skills,approaches &actual Practices!! Now I had seen a few quick Vids,but him "Bashing " his Fridge,distracted me!... But that's O/K because he is very good&explains things thoroughly!!....
I think you should fight fake fight against human fridge somewhere in the future. Imagine: you looking like a pro fighter against a guy wearing a fridge costume. All in you backyard. Thank me later. Peace
@@jerryoshea3116 You know how Gordon Ramsay, one of the world's best chefs and culinary revolutionist, reacts to people cooking on tiktok? This is the first dude where Gordon said he did everything correctly until the end when he plated and used different carrots because the original ones were not camera friendly After a Ramsay binge, seeing him praise this chef AS A PEER had me hooked. I also now randomly yell SHOW ME YA CARROTS! when I'm upset
@@johnnycashew9101 Yes,I know Ramsey is renowned for Critiqing his contemporaries,so u know he'll go after those on Social Media!..Funnily enough,I'm not a particular fan of his personal style(and his Prices&I have a Pal who works for him at the Paris,Vegas(-which is where I live- he met him&said he was o/k!)..But this guy def appears to know his Trade&Skill,he's just a little Manic(bonkers)..And I also like& recommend "Sip&Feast" &"Not another cooking show" both good at demo&cooking..👍
I have used a brine before. I did not know to air dry the chicken afterward. I knew that Chinese cooks always hang up their duck in a refrigerator before cooking so that the skin can dry out it makes it crisper. I never thought of doing it to chicken. I’m learning so much from this channel. You explain step by step. And on top of all that you have a great sense of humor.
I agree and I’ll be watching that vid for sure. I’m curious if you actually prefer using the oven or if you’re maybe selective on using the Traeger because not everyone owns one. I cook all of my birds on the smoker. Another great vid btw
Yes please! This video was SO informative and entertaining, I loved it! I'm also curious if there's a way to suspend the chicken "headfirst" in the brine so that the legs/thighs are out but the breast is submerged, therefore brining the breast and not the legs/thighs 🤔 Would love to see that attempted, just for fun 😊
Can you demo temp times and where to check with a thermometer? We follow another amazing chef Jean Pierre and hes a 155 in breast believer then carryover 15 minutes. Would love to see your method and hear your thoughts on that.
As someone who's raised chickens several xs over the years, the worst thing that American chicken producers do that affects the flavor of our store bought chickens is they harvest them WAY TOO EARLY! Generally chickens in the u.s. are processed between 40 and 85days old. Way too young, they don't have enough time to develope meat/weight. They try to fatten them up as quickly as possible, and the chickens live in the worst conditions. They almost never get out of the building, never going outside. To be labeled "free range" all the farmer has to do is actually have a small door to the outside. No chickens have to actually go outside, there just has to be a door/opening that they can go out side. But they don't actually let them outside to forage and to eat natural food. They just feed them grain and chicken feed. The chickens will eat an occasional bug that makes its way into the barn, but it's 99.99999% just grain and chicken Feed that they eat
You could also spatchcock the chicken and it will cook evenly. A lot of people don't even know it's a thing. Spatchcock a Turkey and it will save you like 2 hours of cooking on Thanksgiving
I did that to our turkey last year on thanksgiving, I spatchcocked it then baked it in the oven for 1h30 and smoked it on the grill for 1h30 mins my in-laws said it’s the best Turkey they’ve ever had.
@@girlgonewisejDid you make gravy? Making a huge batch of delicious gravy is easy with the whole bird technique baking 4 1/2 hours. (Assume 20-25 lb bird). I would assume you get a lot less drippings and less flavor from a 1.5 hour spatchcocked bird when making gravy. Having gravy is essential in my family. (I do spatchcock a lot of wild birds that I shot hunting).
Please do more videos like this! I love to see home cook vs restaurant style cooking. That being said I always brine my whole chickens and turkeys because I like to control what goes in my brine. Thanks for all the content!
I have always been so skeptical of this channel from watching a lot of your shorts, but after watching some of your longer-form videos, I can say that this is one of the best cooking channels out there right now. Very thorough explanations, super informative, no judgement, I just love this style. Keep it up!
This is such a fantastic amount of helpful information about technique, vs flavor, vs texture, vs time and effort. I really enjoy these kind of videos and Sonny, you explain things so well. I really appreciate all the valuable information you share in your videos and your creativity and authenticity keep me coming back.
For the home cooked chicken, try brining for only 30 minutes to an hour on the counter so the meat warms up some (from the fridge), then pat dry and apply a thick dry rub (like Texas BarBQ) as opposed to just a sprinkle. This works really well for me - better than no brining at all. But I haven't tried the Restaurant technique before so maybe I just don't know better. I will try it and find out.
The effort, care and expertise shines through in this video. I think I’ll do a combo of methods depending on the part of the chicken I’m working with since breasts seem to benefit the most from the brining vs other parts of the bird. Highly informative, thank you so much, love the channel!
I always brine my chicken and pork. But I switch it up depending on the flavor I'm looking for. Also green tea instead of plain water adds a nice flavor to the brine. Gotta go now I'm hungry.
Great video. I think Kenji’s method gives you the best of both worlds. 1. Dry brine. 2. Brine = salt+baking powder which changes the pH of the skin making it crisp more easily (and shorter air drying time 3. Spatchcocking the bird roasts more evenly (and faster).
Great video! I am not a fan of wet brining, I've done it with chicken and pork and the change in the meat's texture is offputting to me. I prefer a dry brine with rosemary salt - and yes, I know! - anytime. Now I'm gonna go smack my Fridge!
I did some turkey breast halves a few Thanksgivings ago with a Bon Appetit dry-brine method, and while they turned out fairly juicy and tender, they got so hammy with the brown sugar/salt rub that it tasted almost commercial, like lunchmeat. I dry-brine chickens all the time, but I definitely don’t let them dry out in the salt for too long, maybe 6 hours max, and 3-4 is plenty.
Excellent video, Sonny! I’m going to cook two locally raised chickens for thanksgiving this year; the first like this and the other in butter. Thanks for the great tips!
Ditto, on the dry brining poultry. In the 'frig uncovered to dry for 24 to 48 hours. Then thinly paint with a 3 tsp oil to 2 tsp baking powder slurry to better crisp the skin. The cooking technique is the challenge to roast a moist bird, repeatedly. Either to, reverse sear,or start high-reduce to low or spatchcock, depending upon size, cut of the bird and what is desired. However, I do what it takes in the way of foiling the breast, as needed, to achieve 145+F breast, and 170s F thigh upon removal from heat. The carry over temp rise is 5 to 10 F over a 15 to 20 minute period, which is safe. Thermoworks and others have similar blogs giving the safe time-temp windows for poultry, based upon USDA studies. Basically, any temp greater than 145F for 9.2 minutes or 150F for 2.8 minutes or 155F for 47.7 seconds has pasteurized the poultry. Disclaimer; not advocating what I do, only suggesting where one may begin to do their own research on poultry temp-time pasteurization. Google search USDA 7log10 bacteria for poultry.
I loved this one. Never had heard about this brining technique: "the endless learning"! my sister in law once said I should write a cooking book just about chicken wings. I said: "If, I'd make it 3 books and title 'em "Lord of the wings". " :-) I'm in for even more chicken recipes.
@@chrism992 #1: I like double frying,too. But another great method is to coat them in baking powder and bake them in the oven. The baking powder will draw fat from the wings and crisp up. #2 Most times I`m wearing clothes when making wings. #3: please explain franks sauce, 'cause I'm located in Germany.
Awesome comparison. I’m a bird hunter and harvest a lot of pheasant thanks to my pointers (bird dogs). Wild pheasant tends to be quite dry. The brining, trussing “restaurant style” of prepping and cooking is almost mandatory for roasting wild roosters.
The Thomas Keller-style brine is a good one, but I'm a fan of dry brining. I'd be interested to see you compare a dry-brined chicken vs a homestyle chicken. I also think spatchcocking the chicken prior to dry brining helps.
I had roasted chicken at the French laundry and they put an orange in the cavity of the chicken while it cooks and the finished chicken has a fragrance that’s just out of this world! To carry that over in my own dish I made a basting sauce with grand mariner, a squeeze of fresh orange, before stuffing it into the chicken, honey, butter, a few drops blood orange bitters from the liquor cabinet for balance. Then just kept basting the chicken at the last as she finished roasting… Awesome!! Great channel I like your cooking it has some flair!
Orange and Grange Marnier used in that way is very common for whole roast duck and goose where I grew up - upper Midwest Lake States - in predominantly German influenced cities. (Domestic raised duck (mainly Muscovy) and goose. I learned the hard way that it doesn’t work at all for wild waterfowl).
I like this video a lot. I would like to see another video but using dry brining instead which is much quicker. Also maybe making a clarified compound butter to rub under and on top the skin?
This video was so good, thank you! What’s you take on an injectable brine? You could save 12 hrs and probably a little bit of air drying time? Or just salting under the skin in advance a la Judy Rodgers?
I’ve taken to “dry brining”…the salt doesn’t penetrate *quite* as deep, but it’s like saving a step, with the brining and skin-drying in the fridge condensed into one.
spatchcocked allows for even cooking without having to truss. I was surprised that the legs would be at 175 while the breast is just hitting 140. Edit: Also I find that spathcocking allows for the skin to dry a bit faster for me. I definitely need to use ghee so it can reach a higher smoke point.
You are awesome. I'm sooooo glad I came across your vids two years ago. My wife loves and so do the kids.....keep it up. I would like to see you do your take on cooking Walleye!
I did this the other day and it is TOTALLY worth the extra effort. The flavour and tenderness was amazing, the best roast chicken I have ever had. The skin wasn't crispy, but I didn't air-dry it as long as in the video, as I wanted it the same day. I also pressure cooked it and then air-fried it in the Ninja, which is a method I love using. I used a free-range chicken, which helped, and we don't rinse our chickens in chlorine in the UK.
So in other words you did virtually nothing the same as in this video 😂. What is washing a bird in chlorine? Chlorine is actually a poison so I doubt you mean that. Do you mean salt (sodium chloride) or a super mild solution of bleach (Sodium hypochlorite). I’m American. Maybe you Brits use the word “chlorine” inaccurately as a form of slang?
Nicely done! Loved it! Different flavor of video but same core genuine care for the cooking process and for your viewers. No doubt my fav cooking channel for a while now.
Sonny, after reading Thomas Keller’s “Ad Hoc at Home”, which you recommended, I started trussing my chickens and removing the wish bone. Big improvement. Keller also suggests massaging the aromatics into the cavity. I usually dry brine the chicken as they do in the Zuni Cafe cookbook. Wet brining takes up too much room in the fridge.
Thank you for this! We need a video on chicken selection…. Some chickens taste “woody” these days. Personally I always strive to get a chicken from the store that’s organic, and that has not been injected with hormones, but they’re like $22 at my store recently. Can you help explain differences and how to pick the best bird? Lastly, who do you beat up your fridge? Why do you have two? Lol
7:00 - an air-drying trick I've tried at home with good results is to pat the meat (steak, chicken, whatever really) dry with paper towel and then bung it in my fan oven, with the heat off but the fan on. You get pretty good air circulation and drying. Obviously it'll also start to come up to room temp while you do this, so you can't really put it back in the fridge afterwards, but it's quite a useful hack, especially if you've been airdrying overnight in the fridge but need a little bit extra to get it over the line.
Thank you, Sonny, I have been on the right track with brining and drying my poultry before roasting, but you have given me the details and confidence to make it all even better! Smash that fridge!!!
Sonny - this is great! Thank you! If you would like to cut time in brining and overall cooking duration, one idea is to use 2 Cornish hens instead of a chicken. Plus there'll be more wings for a Chef to hoard 😉
@@TheAndersDanilet I just took a game hen out of the freezer. Unwrapped it. Threw it in a plastic bag with a generous sprinkling of creole seasoning. When it thaws, it's going in my smoker.🎸🎺💽
From what I've gathered and what I'm seeing is, yes. It really is worth the restaurant quality and cost effectiveness. This is why nobody does rotisserie chicken at home. I wouldn't do this in a million years when I can stop at a Costco and get one for $4.99 or other stores on the way home for up to $7.99. All the ingredients you put into this would cost me more then any of the options I've listed. The thyme alone makes this not cost effective, not to mention the time of brining all of this from start to finish.
If you watched the whole video you'd see he made two chickens using different methods. One of the two was a much simpler process without all the extra ingredients and brining. His simpler method won the taste test at the end anyway. The crispy skin and juicyness you get when making it at home beats the soggy steamed skin you get from the bagged up rotisserie chicken
Ok this was one of your best videos. Seriously it was. Restaurant vs home is a good comparison when done as well as this. That is exactly how a restaurant does it. You have good visuals and explanations as to why they do what they do. The overview of the timeline was good at the end. So what about just brining and roasting precut bone-in, skin on chicken breasts?
The only thing now is that so much chicken is “rubber” chicken. If you’ve had it, you know what I mean. You don’t know you have it until you’ve taken your first bite. The texture is like rubber. It’s a big roll of the dice.
What if you were to truss the chicken before you brine it, so the limbs could be circulated less? kinda like how the air and heat is circulated less through the gaps when roasting it? As to avoid the cured like similarities in the finished product? Or did I miss something explaining why it might not work that way? Lol great video as always👍🏽
I seem to have always been more in love with the idea of a beautiful roast chicken meal, rather than the actual thing, which i generally find ordinary - tasty but usually falling short of expectation through lack of crispy skin, juiciness or even eye appeal once it's all cut up and on the plate. So, I thought I would have a go at the DUDE WHO CAN COOK's suggestions. I managed to carry out all of the procedures, except only managed air-drying in the fridge for 24 hours. The result was a great leap forward in overall quality. Thankyou DUDE WHO CAN COOK!
I’m no chef, but what the hell are you saying? Quite obvious you don’t cook and likely no one in your family cooked when you were growing up, or didn’t cook well. If you think a $5/Cosco chix tastes pretty good, follow this recipe or find someone who can cook. You’ll see the difference. One will be dry as hell with zero flavor and one will be juicy and have levels of flavor throughout every bite
Great video. Being able to upscale something like a chicken creates a bit of power for the home cook that wants to up their kitchen game. I am for a video that shows a cut in time but utilization of the other 'restaurant' aspects.
Yes. Please show another version of home cooked chicken. I have done them both and I agree with you. I would love a easier dressed up way to do home cooked chicken. Also please show where you check the temp. LOVE YOU AND THIS CHANNEL!!! Keep it coming sir!!!
Great video. All useful, practical stuff. I like the proposal of trying to get a better balance, some of the advantage of the restaurant style without the large-scale extra work. I hope you do that.
Hey love your videos, been following for a while now. Keep up the great work. Out of curiosity- what is the origin of your signature hatred toward your refrigerator?
Looking forward to learning. My favorite "restaurant chicken" dish is Chicken Parmesan. A simple yet "involved" method of cooking chicken breast. Video review; You've taught me the advantage of removing the wishbone which i will attempt on my next roast chicken. You've shown that brining works wonders for white meat but favors less for dark meat. You've brought back the art of Basting. If i could suggest anything, consider a vacuum chamber for better drying of a brined chicken. Now if only there was such a thing as a household vacuum chamber....
I’ve never cooked professionally but I do all the cooking at home and roast chicken is one of my all time favorites,I pretty much make it at least once a week. And yes I did learn something from this vid. I didn’t know the remove the wish bone trick
Amazing video man as per usual. Thanks so much for teaching. I know I, for one, have elevated my cooking because of you so I just want to say thank you and PLEASE do that video you talked about where you could use your skills to develop the perfect home cooked chicken. Appreciate ya chef
I appreciate your helpful tips from your more than 18 years of experience as a chef. Some years ago I gained some experience working as a lowly commis chef. On a good day we would typically do 250-300 covers for a lunch service. Working with others without clashing/bumping into each other I was taught to dance! It can get heated, and doors do sometimes get slammed that's for sure. But given the fact that there are plenty of opportunities for staff to get cuts, grazes, bruises, burns, scalding etc, anger has to be carefully managed. We had a Sous-chef who would keep his cool; if something upset him (incorrect fillet steak order returned because it was overdone etc) he would keep tight lipped, walk to the rear door, howl and at the River Boats going down the Thames that ran below us, and then return to his station- business as usual. He never took it out on his equipment, or others in kitchen, a real cool Dude and it was a privilege to work under him. If I had to work with someone who deliberately whacked lumps out of the fridge door that would worry me.
Sonny, I did something similar recently where I used your rosemary salt to help enhance the classic "engagement chicken" roast recipe. Try it out. The gravy afterward was nuts.
Best advice for crispy skin (at least for fried chicken) was to pour boiling water on it before frying. That will cause the skin to pull away from the meat and fry up crispy. No idea if it would work for baking, but I may try.
We are the luckiest fans across the internet. I feel like every video you make - whether it’s casual or more formal, we get a professional lesson for free!!!
I never cooked a bird that I didn't want to brine first. My Thanksgiving Turkey is requested from my family every year. No one else gets to do it. Great job. I love your channel.
Just made your BLT recipe last night, that poached egg mayo is UNREAL! Ever since I made that Rosemary salt, I knew: this dude can cook! I’ve tried a few of your recipes Sonny, and they’re all 🔥!!!!:
I’ve found brines make my chicken markedly better… but I’ve always been pulling from the brine and running straight to the grill after a pat-dry. I’m ready to up my game with the multiple day fridge dry! Let’s go!
Dude, you should definitely keep going with this style. It just helps so much with the understanding of the mechanics which we cant test it out by ourselves.. wanna see more of em 👍🏼
He's been doing these types of videos for a long time. The chaotic TH-cam short style is new. And it worked. It hooked me in and it hooked you in
I just started watching this fella(now apart being a little eccentric,which is m/b for the YT Ch) he knows his Trade(he's a "Pro") So we get an opportunity to learn some new Skills,approaches &actual Practices!!
Now I had seen a few quick Vids,but him "Bashing " his Fridge,distracted me!...
But that's O/K because he is very good&explains things thoroughly!!....
I think you should fight fake fight against human fridge somewhere in the future. Imagine: you looking like a pro fighter against a guy wearing a fridge costume. All in you backyard. Thank me later. Peace
@@jerryoshea3116 You know how Gordon Ramsay, one of the world's best chefs and culinary revolutionist, reacts to people cooking on tiktok? This is the first dude where Gordon said he did everything correctly until the end when he plated and used different carrots because the original ones were not camera friendly
After a Ramsay binge, seeing him praise this chef AS A PEER had me hooked.
I also now randomly yell SHOW ME YA CARROTS! when I'm upset
@@johnnycashew9101 Yes,I know Ramsey is renowned for Critiqing his contemporaries,so u know he'll go after those on Social Media!..Funnily enough,I'm not a particular fan of his personal style(and his Prices&I have a Pal who works for him at the Paris,Vegas(-which is where I live- he met him&said he was o/k!)..But this guy def appears to know his Trade&Skill,he's just a little Manic(bonkers)..And I also like& recommend "Sip&Feast" &"Not another cooking show" both good at demo&cooking..👍
I have used a brine before. I did not know to air dry the chicken afterward. I knew that Chinese cooks always hang up their duck in a refrigerator before cooking so that the skin can dry out it makes it crisper. I never thought of doing it to chicken. I’m learning so much from this channel. You explain step by step. And on top of all that you have a great sense of humor.
Just reading your comments here and I’m thinking a wet brine vs dry brine chicken video needs to be done 👍
I agree and I’ll be watching that vid for sure. I’m curious if you actually prefer using the oven or if you’re maybe selective on using the Traeger because not everyone owns one. I cook all of my birds on the smoker. Another great vid btw
@@Kasper623 I try not to use it to much for the reason you just stated.
Yes please! This video was SO informative and entertaining, I loved it! I'm also curious if there's a way to suspend the chicken "headfirst" in the brine so that the legs/thighs are out but the breast is submerged, therefore brining the breast and not the legs/thighs 🤔 Would love to see that attempted, just for fun 😊
Hey, what was the weight of the chicken? I am going to do the recipe and post it
Can you demo temp times and where to check with a thermometer? We follow another amazing chef Jean Pierre and hes a 155 in breast believer then carryover 15 minutes. Would love to see your method and hear your thoughts on that.
As someone who's raised chickens several xs over the years, the worst thing that American chicken producers do that affects the flavor of our store bought chickens is they harvest them WAY TOO EARLY! Generally chickens in the u.s. are processed between 40 and 85days old. Way too young, they don't have enough time to develope meat/weight. They try to fatten them up as quickly as possible, and the chickens live in the worst conditions. They almost never get out of the building, never going outside. To be labeled "free range" all the farmer has to do is actually have a small door to the outside. No chickens have to actually go outside, there just has to be a door/opening that they can go out side. But they don't actually let them outside to forage and to eat natural food. They just feed them grain and chicken feed. The chickens will eat an occasional bug that makes its way into the barn, but it's 99.99999% just grain and chicken Feed that they eat
You could also spatchcock the chicken and it will cook evenly. A lot of people don't even know it's a thing. Spatchcock a Turkey and it will save you like 2 hours of cooking on Thanksgiving
I did that to our turkey last year on thanksgiving, I spatchcocked it then baked it in the oven for 1h30 and smoked it on the grill for 1h30 mins my in-laws said it’s the best Turkey they’ve ever had.
I spatch all my chickens but I appreciate the traditional appearance of a standard turkey. You are right about saving time.
He spatchcocked his jerk chickens and piri piri chickens for those recipes
I bet he would love to spatchcock one chicken after another all day long.
@@girlgonewisejDid you make gravy? Making a huge batch of delicious gravy is easy with the whole bird technique baking 4 1/2 hours. (Assume 20-25 lb bird). I would assume you get a lot less drippings and less flavor from a 1.5 hour spatchcocked bird when making gravy. Having gravy is essential in my family. (I do spatchcock a lot of wild birds that I shot hunting).
Please do more videos like this! I love to see home cook vs restaurant style cooking. That being said I always brine my whole chickens and turkeys because I like to control what goes in my brine. Thanks for all the content!
I mainly use youtube for cooking channels and this is by far the best channel out there, great content and humor! :)
I love him and also Sam the cooking guy he's dope too
Brian Lagerstrom is also quite knowledgeable and makes quality videos.
Chef John on Food Wishes. The best. Cooking With The Blues with Daddy Jack, RIP Jack .... ....
His BBQ sauce is incredible
I have always been so skeptical of this channel from watching a lot of your shorts, but after watching some of your longer-form videos, I can say that this is one of the best cooking channels out there right now. Very thorough explanations, super informative, no judgement, I just love this style. Keep it up!
I concur
Yeah I’m exactly the same. I thought he just messed about more but these longer vids show he knows his shit
Shorts always suck. For the TicTok crowd I guess.
Check out Jean Pierre
Best cooking channel ever!!!
This is such a fantastic amount of helpful information about technique, vs flavor, vs texture, vs time and effort. I really enjoy these kind of videos and Sonny, you explain things so well. I really appreciate all the valuable information you share in your videos and your creativity and authenticity keep me coming back.
For the home cooked chicken, try brining for only 30 minutes to an hour on the counter so the meat warms up some (from the fridge), then pat dry and apply a thick dry rub (like Texas BarBQ) as opposed to just a sprinkle. This works really well for me - better than no brining at all. But I haven't tried the Restaurant technique before so maybe I just don't know better. I will try it and find out.
Absolutely love the comparison videos! I sincerely appreciate all of the hard work.
I prefer this long form video, really shows your expertise. I actually learned technique, not just a recipe. Keep it up, thanks.
The effort, care and expertise shines through in this video. I think I’ll do a combo of methods depending on the part of the chicken I’m working with since breasts seem to benefit the most from the brining vs other parts of the bird. Highly informative, thank you so much, love the channel!
I subscribed you when u had around 300 subs and now u r heading towards 1 M !!! So happy for u :)))))
I always brine my chicken and pork. But I switch it up depending on the flavor I'm looking for. Also green tea instead of plain water adds a nice flavor to the brine. Gotta go now I'm hungry.
Your awesome
Putting so much time into a chicken sows you care about food.
Thanks Sonny, you da best.
Hi Sonny i just wanna say this is a great channel and i think it deserves more recognition and thanks for all the great videos
Loved 😍
The cooking class.. you should do more of these!!
Great video. I think Kenji’s method gives you the best of both worlds. 1. Dry brine. 2. Brine = salt+baking powder which changes the pH of the skin making it crisp more easily (and shorter air drying time 3. Spatchcocking the bird roasts more evenly (and faster).
You blow me away with the way you cook but even more the detail that you go about as to how to season and cook. Ted
Great video! I am not a fan of wet brining, I've done it with chicken and pork and the change in the meat's texture is offputting to me. I prefer a dry brine with rosemary salt - and yes, I know! - anytime. Now I'm gonna go smack my Fridge!
I did some turkey breast halves a few Thanksgivings ago with a Bon Appetit dry-brine method, and while they turned out fairly juicy and tender, they got so hammy with the brown sugar/salt rub that it tasted almost commercial, like lunchmeat. I dry-brine chickens all the time, but I definitely don’t let them dry out in the salt for too long, maybe 6 hours max, and 3-4 is plenty.
Yes! Agreed. Wet brining results in a sort of spongey-rubbery meat texture.
Love your videos! Did you ever make a video about what temp to pull chicken 10:07? A video about when to pull/finish different meats would be great
Yes yes yes!!!! Please another video showing us how to elevate the home cooked chicken!!!!!
My favourite chef in the world. Love your videos and please don't stop what your doing because it's absolutely perfect.
Excellent video, Sonny! I’m going to cook two locally raised chickens for thanksgiving this year; the first like this and the other in butter. Thanks for the great tips!
Well?? It's been awhile.. but what was the result?
I applaud the 2chik vs 1 turkey approach. Chik is just so so good.
Nicely composed and edited. Straightforward and inspiring presentation. Also, best demo of trussing the bird I can remember seeing. Well done.
I like to dry brine when I don’t have time to deal with storing a wet brine. Great video as always Sonny.
Ditto, on the dry brining poultry. In the 'frig uncovered to dry for 24 to 48 hours. Then thinly paint with a 3 tsp oil to 2 tsp baking powder slurry to better crisp the skin.
The cooking technique is the challenge to roast a moist bird, repeatedly. Either to, reverse sear,or start high-reduce to low or spatchcock, depending upon size, cut of the bird and what is desired. However, I do what it takes in the way of foiling the breast, as needed, to achieve 145+F breast, and 170s F thigh upon removal from heat. The carry over temp rise is 5 to 10 F over a 15 to 20 minute period, which is safe. Thermoworks and others have similar blogs giving the safe time-temp windows for poultry, based upon USDA studies. Basically, any temp greater than 145F for 9.2 minutes or 150F for 2.8 minutes or 155F for 47.7 seconds has pasteurized the poultry.
Disclaimer; not advocating what I do, only suggesting where one may begin to do their own research on poultry temp-time pasteurization. Google search USDA 7log10 bacteria for poultry.
Really cool video!! This type of video helps me A LOT!! Still learning, and you taking the time to do this, is extremely appreciated! :)
I loved this one. Never had heard about this brining technique: "the endless learning"!
my sister in law once said I should write a cooking book just about chicken wings. I said: "If, I'd make it 3 books and title 'em "Lord of the wings". " :-)
I'm in for even more chicken recipes.
Yeah but there's only one way to make wings. Double fried, naked, franks sauce.
@@chrism992 #1: I like double frying,too. But another great method is to coat them in baking powder and bake them in the oven. The baking powder will draw fat from the wings and crisp up. #2 Most times I`m wearing clothes when making wings. #3: please explain franks sauce, 'cause I'm located in Germany.
@@peterdoe2617 franks is a popular brand of hot sauce in north America, I love it on wings. Best hot sauce
@@WhiteGussy Thanks, mate! I was just able to find it at an online shop over here.
@@peterdoe2617 Yeah I do similar in the air fryer when I'm not trying to deal with frying oil. Still feels wrong tho.
Awesome comparison. I’m a bird hunter and harvest a lot of pheasant thanks to my pointers (bird dogs). Wild pheasant tends to be quite dry. The brining, trussing “restaurant style” of prepping and cooking is almost mandatory for roasting wild roosters.
The Thomas Keller-style brine is a good one, but I'm a fan of dry brining. I'd be interested to see you compare a dry-brined chicken vs a homestyle chicken. I also think spatchcocking the chicken prior to dry brining helps.
I love dry-brining pieces of meat such as steaks or chiken thighs, but how does that work for whole chicken? Can it penetrate all the way thru?
@@JohnDoe-xo2yf yes just give it time
Really good info....Thanks! Great job..
ooo that wish bone extraction looked like something else. Awesome chicken though! Thanks for the info.
@Cinderman or adult mind set lol
I had roasted chicken at the French laundry and they put an orange in the cavity of the chicken while it cooks and the finished chicken has a fragrance that’s just out of this world! To carry that over in my own dish I made a basting sauce with grand mariner, a squeeze of fresh orange, before stuffing it into the chicken, honey, butter, a few drops blood orange bitters from the liquor cabinet for balance. Then just kept basting the chicken at the last as she finished roasting… Awesome!! Great channel I like your cooking it has some flair!
Orange and Grange Marnier used in that way is very common for whole roast duck and goose where I grew up - upper Midwest Lake States - in predominantly German influenced cities. (Domestic raised duck (mainly Muscovy) and goose. I learned the hard way that it doesn’t work at all for wild waterfowl).
I like this video a lot. I would like to see another video but using dry brining instead which is much quicker. Also maybe making a clarified compound butter to rub under and on top the skin?
This made me soooo hungry awesome energy In your video . Wish I could be that energetic in mine . Thanks for sharing
Salted dry brine is enough for a home cooked bird. It adds 100 levels above non dry brined. Carry on! Love your channel!
I really enjoy your humorous-keep-it-moving delivery and solid info! Reminiscent of the best of Alton Brown.
This video was so good, thank you! What’s you take on an injectable brine? You could save 12 hrs and probably a little bit of air drying time? Or just salting under the skin in advance a la Judy Rodgers?
@mr ranto I obsess over roast chicken. This is from chefsteps th-cam.com/video/oF7cvWnIHPc/w-d-xo.html
Just do dry brine. It's way easier and superior to wet brine. Plus when you dry brine you're both seasoning and drying the chicken at the same time.
@@pnourani that’s my go to, but wet brine does make a juicier chicken and you can add other flavors. That’s why I’ve been messing w injectable.
Solid everytime. In culinary school right now and enjoy watching solid technique backed by experience and knowledge. Keep it up please
I’ve taken to “dry brining”…the salt doesn’t penetrate *quite* as deep, but it’s like saving a step, with the brining and skin-drying in the fridge condensed into one.
Agreed..plus wet brining more mess more chance of contaminating other food in fridge.
I have also seen dry brine that uses a little bit of baking powder in with the salt that does something magical to the chicken.
@@Quixan That makes sense…soda is great for browning, that’s one of the reasons it’s used so often in things like cookies.
@@porfiry While that is true for cookies, serious eats and Americas test kitchen both suggest baking *POWDER* for the dry brine of poultry.
@@Quixan Oh, I didn’t catch that you said baking powder…that’s interesting too. I’ll have to pitch a little in the rub.
Such fun learning from you chef ... how blessed are we who have found you :) Thanks so much!!
spatchcocked allows for even cooking without having to truss. I was surprised that the legs would be at 175 while the breast is just hitting 140.
Edit: Also I find that spathcocking allows for the skin to dry a bit faster for me. I definitely need to use ghee so it can reach a higher smoke point.
Ttttttttttttthis!!!!
You are awesome. I'm sooooo glad I came across your vids two years ago. My wife loves and so do the kids.....keep it up. I would like to see you do your take on cooking Walleye!
I did this the other day and it is TOTALLY worth the extra effort. The flavour and tenderness was amazing, the best roast chicken I have ever had. The skin wasn't crispy, but I didn't air-dry it as long as in the video, as I wanted it the same day. I also pressure cooked it and then air-fried it in the Ninja, which is a method I love using.
I used a free-range chicken, which helped, and we don't rinse our chickens in chlorine in the UK.
So in other words you did virtually nothing the same as in this video 😂. What is washing a bird in chlorine? Chlorine is actually a poison so I doubt you mean that. Do you mean salt (sodium chloride) or a super mild solution of bleach (Sodium hypochlorite). I’m American. Maybe you Brits use the word “chlorine” inaccurately as a form of slang?
Nicely done! Loved it! Different flavor of video but same core genuine care for the cooking process and for your viewers. No doubt my fav cooking channel for a while now.
Sonny, after reading Thomas Keller’s “Ad Hoc at Home”, which you recommended, I started trussing my chickens and removing the wish bone. Big improvement. Keller also suggests massaging the aromatics into the cavity. I usually dry brine the chicken as they do in the Zuni Cafe cookbook. Wet brining takes up too much room in the fridge.
Excellent video, Sonny! I'm still learning a lot about the art of cookery from you. Keep up the great work!
@ThatDudeCanCook What if you were to shorten the length of brining by half maybe ? That might help the leg and thigh issue ? Love your stuff !!!
You'd have to use a vacuum chamber to get the brine in faster probably
I am litteraly sitting here and watching already for an hour ur cooking videos. Keep it up man u are amazing
Thank you for this! We need a video on chicken selection…. Some chickens taste “woody” these days. Personally I always strive to get a chicken from the store that’s organic, and that has not been injected with hormones, but they’re like $22 at my store recently. Can you help explain differences and how to pick the best bird?
Lastly, who do you beat up your fridge? Why do you have two? Lol
FYI- No hormones are used in poultry in the U.S. - Not legal and not effective.
7:00 - an air-drying trick I've tried at home with good results is to pat the meat (steak, chicken, whatever really) dry with paper towel and then bung it in my fan oven, with the heat off but the fan on. You get pretty good air circulation and drying. Obviously it'll also start to come up to room temp while you do this, so you can't really put it back in the fridge afterwards, but it's quite a useful hack, especially if you've been airdrying overnight in the fridge but need a little bit extra to get it over the line.
Thank you, Sonny, I have been on the right track with brining and drying my poultry before roasting, but you have given me the details and confidence to make it all even better! Smash that fridge!!!
This was the best, most comprehensive, educational cooking video I have ever seen.
And my family thanks you.
Sonny - this is great! Thank you!
If you would like to cut time in brining and overall cooking duration, one idea is to use 2 Cornish hens instead of a chicken. Plus there'll be more wings for a Chef to hoard 😉
My wife and I used to roast 2 cornish hens for dinner. We even did it for Thanksgiving. They were delicious.
@@TheAndersDanilet I just took a game hen out of the freezer. Unwrapped it. Threw it in a plastic bag with a generous sprinkling of creole seasoning. When it thaws, it's going in my smoker.🎸🎺💽
Cornish game are chickens
A nice guy just cookin. Good stuff 👍🏽
This is my first time watching any of your videos on anything other than Instagram and I love the format :)
From what I've gathered and what I'm seeing is, yes. It really is worth the restaurant quality and cost effectiveness. This is why nobody does rotisserie chicken at home. I wouldn't do this in a million years when I can stop at a Costco and get one for $4.99 or other stores on the way home for up to $7.99. All the ingredients you put into this would cost me more then any of the options I've listed. The thyme alone makes this not cost effective, not to mention the time of brining all of this from start to finish.
If you watched the whole video you'd see he made two chickens using different methods. One of the two was a much simpler process without all the extra ingredients and brining. His simpler method won the taste test at the end anyway. The crispy skin and juicyness you get when making it at home beats the soggy steamed skin you get from the bagged up rotisserie chicken
Ok this was one of your best videos. Seriously it was. Restaurant vs home is a good comparison when done as well as this. That is exactly how a restaurant does it.
You have good visuals and explanations as to why they do what they do. The overview of the timeline was good at the end.
So what about just brining and roasting precut bone-in, skin on chicken breasts?
The only thing now is that so much chicken is “rubber” chicken. If you’ve had it, you know what I mean. You don’t know you have it until you’ve taken your first bite. The texture is like rubber. It’s a big roll of the dice.
Chica de china the Chinese chicken ....
I am Interested in your Reply to Chef!! ????? Thank you! Great video!
I consider myself a pretty "experienced" cook, but I learn so much from your videos. I love these.
What if you were to truss the chicken before you brine it, so the limbs could be circulated less? kinda like how the air and heat is circulated less through the gaps when roasting it? As to avoid the cured like similarities in the finished product?
Or did I miss something explaining why it might not work that way? Lol great video as always👍🏽
Great stuff dude! I've been brining my hens for some time now but drying it was definitely a good tip that I haven't tried yet but definitely will.
I’d pay to have Sonny cook me dinner! Sonny, you ever think about opening your own restaurant? I’ve always wanted to visit Colorado!
I wonder if he does catering
Great video!! I really enjoy your energy, learned some good techniques as well. Thanks! Will continue to check out your great content
Fantastic video! And I would love to see you “elevate” the home-cooked version of your roasted chicken.
Long live your refrigerator !!!
Thanks!
Thank you!
No one else is going mention how awesome he is for sitting there and damn near eating two whole chickens. 😂
I don't know why, but your channel has made me an excellent chef.
Your brain retains the info and you then do what you saw with your personal deviation… it’s called “learning” … you don’t know why??!
I seem to have always been more in love with the idea of a beautiful roast chicken meal, rather than the actual thing, which i generally find ordinary - tasty but usually falling short of expectation through lack of crispy skin, juiciness or even eye appeal once it's all cut up and on the plate. So, I thought I would have a go at the DUDE WHO CAN COOK's suggestions. I managed to carry out all of the procedures, except only managed air-drying in the fridge for 24 hours. The result was a great leap forward in overall quality. Thankyou DUDE WHO CAN COOK!
I’m no cook but I have to say that the chicken I got at Costco for $5 yesterday was pretty good with zero effort.
😅
For $5 that chicken got a dose of some steroids
Jk
I’m no chef, but what the hell are you saying? Quite obvious you don’t cook and likely no one in your family cooked when you were growing up, or didn’t cook well. If you think a $5/Cosco chix tastes pretty good, follow this recipe or find someone who can cook. You’ll see the difference. One will be dry as hell with zero flavor and one will be juicy and have levels of flavor throughout every bite
I'm a Chef, and I agree they have a really good roast chicken that I still purchase when I've had a rough day or week, lol. Quick. Easy. Delicious.
Great video. Being able to upscale something like a chicken creates a bit of power for the home cook that wants to up their kitchen game. I am for a video that shows a cut in time but utilization of the other 'restaurant' aspects.
Your videos are always a magical mix of complex and simple at the same time. Love it
Yes. Please show another version of home cooked chicken. I have done them both and I agree with you. I would love a easier dressed up way to do home cooked chicken. Also please show where you check the temp. LOVE YOU AND THIS CHANNEL!!! Keep it coming sir!!!
Great video. All useful, practical stuff. I like the proposal of trying to get a better balance, some of the advantage of the restaurant style without the large-scale extra work. I hope you do that.
Hey love your videos, been following for a while now. Keep up the great work. Out of curiosity- what is the origin of your signature hatred toward your refrigerator?
Wow! You are a born teacher! (I'm a 35 year retired teacher.)
Such detail! Great summaries!
Very human approach! Great chicken!
Looking forward to learning. My favorite "restaurant chicken" dish is Chicken Parmesan. A simple yet "involved" method of cooking chicken breast. Video review; You've taught me the advantage of removing the wishbone which i will attempt on my next roast chicken. You've shown that brining works wonders for white meat but favors less for dark meat. You've brought back the art of Basting. If i could suggest anything, consider a vacuum chamber for better drying of a brined chicken. Now if only there was such a thing as a household vacuum chamber....
I love learning the science of why cooking methods work. This type of video is awesome!
Also this is one of the best videos you've done!. I love this format
I’ve never cooked professionally but I do all the cooking at home and roast chicken is one of my all time favorites,I pretty much make it at least once a week. And yes I did learn something from this vid. I didn’t know the remove the wish bone trick
Amazing video man as per usual. Thanks so much for teaching. I know I, for one, have elevated my cooking because of you so I just want to say thank you and PLEASE do that video you talked about where you could use your skills to develop the perfect home cooked chicken. Appreciate ya chef
This style of video is amazing....honest, clear and inspiring, cheers brother, much love
You are definitely entertaining Sonny.
You're the best chef on TH-cam!
Thank you 😃
He's not tho💀
Thank you buddy. Very entertaining/enlightening/ interesting/educational.
Love your videos. Thanks again.
Yes love this, cant wait to see the next video about the elevating the home cooked chicken, so helpful I'm def getting some butchers twine
I appreciate your helpful tips from your more than 18 years of experience as a chef. Some years ago I gained some experience working as a lowly commis chef. On a good day we would typically do 250-300 covers for a lunch service. Working with others without clashing/bumping into each other I was taught to dance! It can get heated, and doors do sometimes get slammed that's for sure. But given the fact that there are plenty of opportunities for staff to get cuts, grazes, bruises, burns, scalding etc, anger has to be carefully managed. We had a Sous-chef who would keep his cool; if something upset him (incorrect fillet steak order returned because it was overdone etc) he would keep tight lipped, walk to the rear door, howl and at the River Boats going down the Thames that ran below us, and then return to his station- business as usual. He never took it out on his equipment, or others in kitchen, a real cool Dude and it was a privilege to work under him. If I had to work with someone who deliberately whacked lumps out of the fridge door that would worry me.
Sonny, I did something similar recently where I used your rosemary salt to help enhance the classic "engagement chicken" roast recipe.
Try it out. The gravy afterward was nuts.
I love your edits, that red background in the beginning rocks!
Best advice for crispy skin (at least for fried chicken) was to pour boiling water on it before frying. That will cause the skin to pull away from the meat and fry up crispy. No idea if it would work for baking, but I may try.
Love it. Learned so much. Always enjoy the channel.
We are the luckiest fans across the internet. I feel like every video you make - whether it’s casual or more formal, we get a professional lesson for free!!!
This channel is amazing. Please keep the videos as informative as this, it really puts you apart from other channels
I never cooked a bird that I didn't want to brine first. My Thanksgiving Turkey is requested from my family every year. No one else gets to do it. Great job. I love your channel.
Your my favourite chef ever mate. Your knowledge is so good
Just made your BLT recipe last night, that poached egg mayo is UNREAL! Ever since I made that Rosemary salt, I knew: this dude can cook! I’ve tried a few of your recipes Sonny, and they’re all 🔥!!!!:
You're a legend man, every comment in here is about how good the video is. Man keep it up, you keep me goin all week
I love this new format. Super helpful!
I’ve found brines make my chicken markedly better… but I’ve always been pulling from the brine and running straight to the grill after a pat-dry. I’m ready to up my game with the multiple day fridge dry! Let’s go!
Fantastic, informative video. You really have a natural teaching style! Cheers🍗
This is great!!!!!! I love all your videos they’re highly entertaining!