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Chicken Breasts That Don't Suck | Basics with Babish
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Recipe: basicswithbabi...
Music: "Stay Tuned" by Wuh Oh
open.spotify.c...
Watch the rebroadcast of the Twitch livestream for this episode here: • Chicken Breasts | Basi...
Grocery list:
-One whole chicken
-Salt
-Pepper
-Oil
-Shallots
-Sherry
-Chicken stock
-Freshly chopped thyme
-Freshly chopped sage
-Butter
-Lemon
Equipment list:
-Chef knife
-Kitchen thermometer
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Chicken is pretty cool
Wouldn't that be a food safety hazard? That's what the food thermometer is for. :)
I don't know how this got 535 likes but I love the fact that it did
Except for Tyson ones.
i'd say chicken is pretty hot
Yes.
If anyone is wondering, it took Babish's chicken breasts almost exactly 36 minutes in the 400F oven to come up to the proper temp (source: his live-stream version of this recipe). You should still go by the temperature reading and not time, but I say this because in my own mind, I figured it would take about 10-15 minutes in the oven to be ready. Last night trying this recipe for the first time, I was practically convinced my thermometer was broken when I had to keep the chicken in the oven for 40 minutes total. So don't fret if it's in there well past half an hour!
Kyle great comment dude! Thanks!
Without the bone it would take 10-15 minutes. The quicker cooking can result in quicker overcooking, so the bone expands the window a little bit.
Thank you!!!!!!!
I'm in a different kitchen for a week or so and forgot my instant read at home this comment totally saved my ass
I always cook chicken thighs in the pan with an oven finish. I usually just throw them in between my vegetable roast for the final 15-20 mins, that have been cooking for 45-50
I really love how this one was plated, I've never seen chicken served like that.
My culinary teacher showed us this in the first year of school
The Realiist That's why you let it rest first. That way the chicken can absorb all it's juices and won't leak after you slice it.
cool
+The Realiist yeah but that's very much a matter of preference, I for one really like it when the meat is sliced before the sauce is applied: that way it has a lot more nooks and crannies to go into, providing for a stronger flavor experience. Plain chicken breast is another story
The Realiist You would definitely want to let your steak rest before eating, even if you don't want to slice it first. If you just cut into it straight all the juices will run out, but if you wait 5 minutes or so they won't.
Here is a nice explanation why:
"Think of a steak as a bunch of little cells, each one filled with juice. When you cook it, the heat causes those little cells to contract, which in turn squeezes the juices toward the center of the steak where it's cooler. Imagine a water balloon. When you squeeze it at one end, the water shifts to the other end. So your hand squeezing the balloon is like the heat of the grill.
Fortunately, the way those little cells get squeezed is only temporary, provided you've cooked the steak properly. Given a few minutes to cool down, those cells will revert to their former shape and the juices will migrate back from the center to be redistributed throughout the steak."
Source: the spruce
I am waiting for babish to raise his own chickens for best flavor.
that sound like something joshua weissman would do
I am waiting for chickens to raise their own babish to teach them cooking
Easier said than done in NYC
RaianYuu it would be josh if anyone lol
Didn't Chef Ramsay do that?
Idea - do a basics episode about cooking without an oven. I live in a small apartment and I often struggle to find a way to cook stuff that's normally done in the oven. Thank you! People please upvote this if you'd like that too!
Do you have space for a toaster oven? You can use it the same way you'd use an oven and with far less space. The only drawback is the smaller amount of cooking space.
Kitchen Confidence nope. my kitchen is basically just a hallway with kitchenware 😂
Bogdan Minuț You may want to try some one pot or one pan cooking recipes. Also, try maximizing your limited space like placing cutting boards in open drawer. Use your wall space to your advantage. Clean as you go, etc. Good luck!
Kitchen Confidence Already doing all of that. thanks for the tips!
For meats and veggies, get a sous vide machine, and finish in a pan. Table top toaster oven can also supplement an oven as well in many cases.
I think you should take the name of this, "Basics with Babish" but do something where you just cook random food, say from the movies and change the title slightly, maybe to something like "Binging with Babish" I think that would be good.
Also, absolutely make sure to mispell "bingeing" by removing the "e", just to really mess with people.
whyaremeninmyshoes wow, what a funny comment, such wit
dublinrocks2 132 people in 3 hours seemed to think so.
thanks Stunfisk
Binging or Bingeing are both acceptable spellings in the English language.
“It’s like how we reverse sear our steaks, but in reverse!”
So... just... normal searing then?
Reidon Gaumer yes, that’s the joke.
congrats you got the joke
I want to say r/wooosh but i feel it would still be undeserving and a bit of a a**hole move.
@Fajitahmed hHahHHhhahha you are soooo original i bet you have so many friends.
It’s like Benjamin Button but in reverse..!
Hey Andrew! Just a quick shout out for this episode of basics. I have actually been terrified of making chicken breasts at home as I've never been able to really get that succulent taste that I do I restaurants. So thank you so so much for this I made it today and besides that hectic smell of searing the chicken I was absolutely shocked at the taste to the point where I don't want the restaurant versions!!! This has been absolutely epic! You are the man
I'm gonna need some more basic information then offered; where do i get the chicken, how do i kill it, how do i dig out its breasts out?... so many questions
WallFlee go to the grocery store
are you aware of the concept of sarcasm?
Play mcx instead of hearts rip out breasts easy. Next question.
Jack Hill _Art idk are you?
Lukas Capatosto XD
Adding the sound from the actual cooking recording was a really nice touch. Hearing something sizzle the way its supposed to is fantastic.
Babish: Trying to cook chicken breasts all the way through would decimate them.
Me, a man who's been doing so for years: ohhhhhhhhh...oops.
Made these for my wife and I yesterday. Not only was it surprisingly easy to make, they were incredibly delicious. Thank you so much for the recipe!
乇乂ㄒ尺卂 ㄒ卄丨匚匚 Bois
Justin Y. Oh HI IT’S YOU AGAIN
Are you god? Because you sure are everywhere.
ngfjdngf, this took me 5 minutes to get. rip
He looks like a ninja!!
thanks Jesus
honestly i love that you add a grocery list to the description. i always want to cook something at home but dont know where to start ingredient wise, so that is really helpful.
He doesnt' add the measurements, which is dumb.
Your basic pan sauces have really upped my game when pan roasting meat. Thanks a ton Babish! Love everything you do!
Do protein block from snowpiercer
YES!!!
I looked this up....dude WTF
Jesus christ 😂😂😂😂😂
@@silverhawk7324 lol actually there are Chinese dishes made out of that stuff, snacks of course. But for the protein block, we can substitute that with crickets.
I don't think he got the equipment for that X) You'd kind of need the machine who'd be the size of half his appartment for that
I like the term, “gently coaxing the meat to 160 degrees.” That makes perfect sense as to monitor in the oven. Thank you!
Thank you for this video, I've been working out eating dry and boring chicken for as long as I can remember, definitely going to try your recipe.
Budget with babish
Kickass recipes on a budget
Never mind it won’t work
But its what everyone wants
Literally just eggs lmao
BRUH THAT WOULD BE AMAZING
I tried this for myself. it worked out almost perfectly. The sauce split at the end but the chicken was perfect
A youtube chef that doesn't use a sous vide machine? That's badass.
mugensamurai He did use it once for chocolate.
and Jakes perfect sandwoch
mugensamurai
Who are you watching? There’s only like 3 TH-cam chefs than consistently use sous vide.
Chef Steps is #1 cuz they’re trying to sell Joule.
#2 I guess is “Sous Vide Everything” but they aren’t chefs, they just like meat.
Dillon Loew he used it for the adventure time thing too. Sous vide is god tier. Its so fucking easy and yum. You can achieve good shit without it but its 100% the best way for consistantly good easy food.
+batt3ryac1d good, tasty, plastic - laden food
I know these aren’t the most viewed videos, but I think we all appreciate them, keep up the good work Babish, love the vids
I just discovered your videos a few days ago, the recipes are so easy to follow and make me feel so confident in the kitchen! Im 18 from Toronto and just moved into my own apartment a month ago and discovered that I love to cook, I love your pasta videos and want to make homemade pasta soon! Thanks so much for all the inspiration!
So I'm a complete novice in the kitchen I mostly cook pasta or curry from a jar. This was the first video I've attempted to cook from and it was honestly the best meal I've ever cooked for myself! Thank you.
Awesome recipe Babish! Now my chicken breasts won't taste like sawdust!
Infinite Athletics arggggg. Get the f out of any channel! Stop spamming
Other simple one is to take chicken files and use custom (DIY) dry-rub on them. Then sear them on a really hot pan with butter and a drop of oil (cheap will do). Once the surface is seared then lower the heat and flip them maybe two times idk. You can tell when they are done by pressing them with an utensil, spatula etc. From food-videos you can get a rough idea what a well cooked meat should feel like but you really need to try atleast few raw and too well-done experienses to get the best result. :)
You should probably stop stuffing them with sawdust.
I love how I randomly found my new favorite show on TH-cam
Dude, I made this tonight. Followed your recipe, this video and the livestream to a T.
It's probably the best thing I ever prepared. Thank you, man. It was amazing, just amazing. That sauce is to die for.
You beautiful man, thank you for putting the shopping list in the description!!!
For some reason your show gives me a vibe like Good Eat I love it
Amber Hawthorne Especially when he said "But that's another show."
Paying homage to Good Eats isn't a bad thing. That show was awesome!
Did you hear that Good Eats is returning?
No way! That's awesome. I used to watch Good Eats when I was a kid, like the late '90s early '00s.
the sauce is *THICC*
Project_Avalion: EXTRA THICC!
Thats what she said
Thiccer than a bowl of oatmeal
Jae O he said would make more sense bur what ever
That's THICC with four c's so THICCCC
Worth mentioning is how much money breaking down your own chicken/fowl will save you. Already seperated parts can be ~ three times as expensive as whole birds. Good stuff!
You know, you actually look like Isaac Hayes, you even got almost the same "tired-looking" eyes like Isaac does!
Can't wait for you to make some neo-soul music while cooking.
Or like, voice a Chef :)
Nothin’ worse than a dry, flavorless chicken breast. Gonna try this out tonight!
How was it??
Correction: nothin' worse than a dry, flavorless pussy!!
I’m weird and actually like my chicken a little dry but not flavorless for sure
The more Babish I watch, the more I realize that my brother stole all of his recipes from here!
lol
Hi bro. How're things with your wife?
@@MrKook ...?
Can you blame him though
there's nothing wrong with that
There's a way to do it on the pan: brown one side. Flip breasts and then cover the pan fully with lid, turn heat to low. NEVER take the lid off, don't peak, keep it tight on.. Cook 8-12 minutes depending on breast thickness. Do not remove lid, keep it fully on, don't peek! Take off the heat and let it sit for 8-12 minutes (it's still cooking). Then they should be done and you can finally remove the lid.
Remove breasts and make pan sauce. One thing I do is splash some white wine on the pan before placing the breast back on the pan after lifting during the flip, this is a partial deglaze, and makes for a partial steam to further make sure the chicken gets cooked in the middle.. Another huge thing is to soak the breasts in brine, even for only 10 minutes, really locks in the moisture.
I would think that the amount of steam trapped under the lid would make your chicken skin soggy...
I'm glad I found your channel a while back. Love how youre putting so much love in every detail and making it so much fun to watch. NEVER change
Pls do Mississippi queen from regular show!
Political Memes replace mayo with lsd
Riot228 or
ADD LSD TO IT
in all reality heat destroys that shit so it won't work
casual complaints well I'm fairly sure Capsaicin wouldn't affect the LSD, the guy put left overs, or possibly just cooked appetizers in the drink, room temp alone (especially sunlight), degrades the shit out of lsd, and I didn't see anything chilled unless it was the mayo, but from the way the dude looked, he probably kept it in his pantry, I'm getting extremely logical, that's because I'm very v e r y stoned, anyway, seeing as rigby and mordecai, straight up had a straight up shamanistic voyage, and that it was quite a large vase, cup whatever, which would take a shit tom of lsd dissolved into it, around like eighty tabs or something stupid dissolved into it, I'm fairly confident that it was a play on ayahuasca, which will get you reaaaaly fucked up on a fault small amount, I just lost my train of thought, hi, my name jeff
I find the people who complain about chicken breast being dry tend to overcook basically everything. It is just that other meats have enough fat in them to somewhat mask that fact.
I wouldn't say that it's dry, I'd say that it's easy to *become* dry. If you slightly overcook wings or thigh the fat content's still gunna make for an edible hunk of meat. With breast, like anything above 165-170's gunna be pretty damn bad... tough to pull off without experience or a thermometer.
+mthmchris I'm the worst cook in my family, so the one time I tried baked chicken breast I just tucked it under some baking paper in a roasting tray with a little water. Not crispy, but definitely not dry.
For some reason, chicken is the ONE thing I cannot cook right. Pork, tilapia, shrimp, beef? No problem. But chicken? It always comes out dry. I think it's because I'm scared of it being even a little bit undercooked, but I've basically stopped eating chicken because of it, which is a shame. It also tastes terrible heated up.
Unless you are buying your chicken from questionable sources..same goes for all meats really, you shouldn't fear undercooking. Better to undercook something and need to toss it in the microwave for a few seconds than to overcook it and be feeding your dog fancy food. Also let's be clear, there is a huge difference in bone in, skin on chicken breasts and boneless/skinless when it comes to cooking. The latter being very difficult not to overcook unless you are cooking it in something that coats it. Not advocating the use of the microwave on preparing meals, just saying it is a better alternative to over cooked and dry meat.
OmegaGamingNetwork Good tips and great analogy for the dog
Babish, Thank You. I finally decided to take notes from your basics videos and put them into action for a date. I didn't have all the ingredients you have, but I combined ideas from two of your Basics videos (this one and a pasta video) and the date was a success. I also get to own some pride for the experimentation. So again, Thanks Man!
I love seeing a Babish video pop up, they're always entertaining, but it's also so nice when I need to understand a thing and I can find exactly the Babish video I need!
After not cooking for pretty much my life (I'm 16, so it's not very surprising) I've always been intimidated by cooking like it's some kind of huge science experience where one wrong move and everything is in the trash. But after watching this video and realizing just how simple it is, has really brought my confidence up enough to start cooking. Thanks, Babish.
Now you're 19, and therefor nearly dead!
The way he says chicken is so captivating, and no matter how many times he says it my breath is taking away😭💀
I know I'm late to this party, and that a good cook doesn't need to measure everything exactly, but it would have been really helpful to give us some ballpark measurements for the liquids and herbs
You mean like every other recipe on earth? How is he so dumb at writing recipe and teaching?
Seeing the "struggle" of pulling the joints apart and cutting the spine brought me back to my chicken cutting and prep days.
looking forward to the livestream, I've been messing up chicken the past couple of months for some reason.
Oh man, you didn't say "Deglaze" That is my favorite line in these shows
Seriously, you gotta deglaze that fond.
A fast and easy way to separate the drum from the thigh is to hold it in your hand skin side down and with the tip of your thumb and nail feel for a little bump at the top of the drum. Once you locate that little bump just slice straight down in the little groove.
That is the magical little spot that all meat cutters know about. You will have perfect cuts everytime and you don't have to fight with it like Babish just did. Also you can save thousands of dollars a year buy simply cutting your own chicken. TH-cam has tons of great instruction videos showing how to cut chicken and every other meats.
i like it when you keep the chicken mostly intact and bake it so that youre taking it apart as youre eating
>Sometimes you go to a restaurant, and you're blown away, because you got the chicken, because you're trying to be healthy, and it turned out to be one of the best things you've ever eaten.
_Eats a stick of butter in the sauce_ 🤔
But you're not dumping all of the pan sauce onto your chicken...
Butter isn't even bad for you
“Let’s get down to business”
Me: don’t do it
Also me: TOO DEFEAT THE HUNS!!!!!
Finally! A series that has short videos, and is teaching me to not suck at cooking!
I've taken apart a chicken before, but always separated the breast from the bone and cooked entirely on the stovetop. I'm in that "I hate chicken breast because it's so dry and bland" camp. I am definitely going to try this bone-in and sear/bake method! Thanks for the inspiration!
Little late, but I’ve never seen chicken served so... beautifully.
2:52 *flashback to when I did exactly that*
I made this twice and it blew my mind both times!
You should cover brining/dry brining. It's a huge reason why many well prepared chickens turn out super tender.
No way that I’m not making this
Tried it, and loved the way the chicken turned out! The only issue I had was the sauce didn’t turn out as thick and almost creamy looking. Maybe I didn’t let the sherry and chicken stock liquid evaporate enough. It looks more like cooked bacon grease than sauce. (Could have been too much butter) In terms of taste, it’s absolutely delicious!
Did you ever figure out what went wrong with your sauce? I had the same problem! I was also thinking it was too much butter
I just made this for dinner tonight, and it was so simple and perfect. I did potatos and rice as side with the rice boiled in chicken stock as well. Thank you Babby
I like that you incorporate the cutting of the chicken
Chicken's my favorite
Khalid Henry same I can’t eat steak or pork really only bacon and mince or very soft tender pieces because it’s to chewy and I just gag
+I don’t have a good name What is your gender?
Khalid Henry you are my favorite too
just tried it. Came out awesome, juicy and tasty. As someone who's just a beginner at these things I really want to thank you for this one.
For other people, if you don't have a thermometer, it takes about 18-24min in the oven depending how thicc that chickenbreast is.
"but that's another show..."
alton brown is sending out his cease and desist letters now.
I love these segments. They help me realize how much I love cooking.
Oh shit. Recipe is legit. I just made this eyeballing ingredients. So good.
Best thing is that i'm watching this while eating crisps
Babish! Some basics on bread making? Specially sandwich and grilling worthy ones. You're the best.
I made this and served it over jasmine rice. I thought my tongue was going to melt it was so good
i've made this recipe twice now (first off it is really awesome some of the best stuff i've cooked so far) though on the sauce at the end i find that less lemon juice works a bit better since too much will absolutely drown out that rich buttery taste of the well...butter so maybe 1/4-1/3 of a lemon unless you really love Lemons like my sister
I made some steak (with the steak fond sauce) the other day and it was damn delicious. Can’t wait to make some chicken now. 😋
THESE WERE INCREDIBLE!! Mine didn’t have the bone on so I seared it until the outside was golden brown then I put it in the oven at 400 degrees. I cooked it for 10 minutes and flipped it at the 5 minute mark and then let it sit for 5 minutes in the oven.
When I see shows like this and realise I cook my food in a similar fashion I feel so much satisfaction. I got into food service in order to learn how to cook and it worked out great. That being said I think it's funny how there's so many different reasons for doing things a certain way and how many different ways there are to achieve the same results. This chicken looks great the chicken herb burre Blanc looks amazing.
"...But that's another show"
Someone's a fan of Alton Brown.
i thought butchering a whole chicken would've been way more advanced/have some sorta technique to it, but you just showed me how with only a few easy-to-follow steps.
Thanks, Babish!
Hats off man, it is rare that I am impressed. I will certainly watch your other videos!
These have been so amazing. Thanks for starting this series! I would love to see a video on plating at some point. It seems to really elevate your cooking game.
"Separate the thighs"
My boyfriend: "He can separate MY thighs"
Real and straight.
Fake and gay
@@mauz791 and liC1deep what
@@mauz791 It can be real and gay.
It would have been helpful to include the cooking time as well as temperature in the oven
Warble Durbler 400 degree oven for like 8-12 min is a good starting point. It’s very dependent on the size of the chicken breast so that’s why you just keep checking until it gets to 165
He includes a link to his full recipe in the description. Just for future reference. 😉
Just tried this with boneless and skinless breasts as I couldn't buy bone-in... Still absolutely incredible, that pan sauce is divine! Family was spooning the last bits of it off the plate
I've always loved the butter & garlic pan fry for chicken breasts myself.
♪♪ You don't suck at cooking, yeah you totally don't suck. ♪♪
Just tried this - it was beyond awesome. However, my sauce suffered a bit. I added the butter and it ended up breaking and the shallots kinda burned a bit instead of a butter sauce. Any tips on what I can do better next time?
It sounds like your heat was a tad too high
Remember to whisk the cold butter aggressively into the sauce to emulsify it, and take it off the heat before doing so
Separated a chicken and made the chicken breasts yesterday following this guide, it was sooo helpful. I need to work on my pan sauce though!
I did this a couple days ago and it was honestly the best chicken I've had. I used white onion instead of shallots and it worked perfectly fine
Oh. My. God. This is soo good. I did real sherry and less sherry and white wine aswell to make it not too sweet. I also added fresh garlic when searing the chicken. 10/10
“Breasts that don’t suck”
Pun intended?
SovietOnion LMAAAAAOOO
Yeah... Let's stop it right there. If we're not careful, we might attract perverts all around and they WILL NOT STOP AT ANYTHING JUST FOR THAT.
hmmm breasts
Chicken breast are basically chicken tits
@@MARCM0DE Thank you for this insight
Please make more simple dishes! I made the 7 ingredients pasta today, and I feel a whole lot confident! It would be amazing to have you make more recipes like that! :D
Awesome! Confidence is huge when it comes to cooking anything in the kitchen!
Chicken, lemon and black pepper. Starti building from those three and it will always be amazing. Chicken is so misunderstood.
Anyone else feel like the title was directed specifically at them?
who are "them" that you are reffering?
*THE SAUCE IS THICC*
I love your videos. they remind me why i love cooking after 10 years in the industry
I used red wine instead of white and it was pretty stellar.
I love all of the "YSAC" references in the comments from the title!
As always killed it man!! Looks amazing
You suck at cooking yes you tota-ta-ta-tally do!
Merry xmas
its nice to know i'm not the only one who saw that ;-)
watching this while eating a hot pocket
That's what Mike The Cop feeds to people in the holding cells.
kaemjalo That’s prison food.
How about u ditch that and eat real quality food like instant ramen
Just made this, it was honestly the best chicked I have ever made or eaten, you are a mastermind
This show literally keeps me alive some days
"That's another show" Now where have I heard that before?
Now i can finally make chicken and not have to fear about causing radiation in my stomach after eating it
UnPhayzable radiation? Explain.
d4m4s74 I think he means microwaves
d4m4s74 y’all dumb. It was an expression. He meant without getting sick
Fallout reference?
What if is pigeon from Cheronobyl comrade?
I like to cook them in olive oil. Rub crushed red pepper, dill seeds, and sea salt on the chicken. When the chicken is about half done ad a sliced pepper of your choice along with sliced mushrooms. When the chicken is done remove it from the pan and squeeze half a lime and somebwhole grain mustard into the pan wih the pepper and mushroom to make a sauce.
I bought your book to give to my boyfriend for Valentine’s Day. He’s addicted to your videos & will love the book! I also got him an apron just like yours. He’s gonna be so happy❤️ thanks Babish