Mad love from London !! I follow quite a few channels for cooking but I must admit you inspire me to take my cooking to the next level !! keep up the good work chef. And this is my first comment I have posted in 11 years on you tube :)
I’m a very humble home cook who’s looking to up his game.. I recently made a roast garlic and herb aioli for the first time and it was awesome.. also made herb oil to dot ontop.. Served it with Cajun popcorn shrimp and it was amazing.. This looks an equally simple enough recipe which will wow my family and I’m definitely going to give it a go.. Top work chef.. Thankyou very much 😊👍🏻
A touch of naturalness, divinely harmonized. Chef Majk is a master of simplicity with total and absolute elegance; but by concentrating flavors and... Chef Majk is an expert in combining flavors while maintaining freshness. It is a dish that enhances the delight of the everyday. He makes magic from few ingredients, but well used. Awesome!!!
Thank you Chef!! I'm trying to self teach myself a levelled up cooking, and your videos are awesome!!! I will be executing this dish in a little bit wish me luck!
I think your video have given me just the kind of inspiration I needed for the chicken dish on my restaurant menu. I've got all the other mains sorted, just wasn't sure what to with the chicken. Thanks chef!
Dear Chef, Thank you so much for the amazing recipes and inspiring way you present them on TH-cam. I have learned so much from you and have truly enjoyed trying out your dishes in my own kitchen. It's a pleasure to watch and learn from you. Regarding the leftover vegetables and other ingredients you might have after preparing your dishes. I'm curious to know if you have any creative ways to use them, or do you throw them away? It would be great to learn some tips on reducing waste and making the most of the ingredients we have. Thank you again for sharing your culinary talents with us. I look forward to your upcoming videos and more delicious recipes.
Thank you for presenting, I will try this recipe soon. You were after feedback: I would add some mauve/blue flowers, such as from garlic chives to contrast the white/green/red/browns. Looks wonderful and can't wait to try.
Good recipe and well executed. When I confit chicken, I do it in duck fat and I leave it cooking overnight in an electric frypan on a very low settings. Overall, the chicken cooks for about 9 to 10 hours.
Hiiii, we cook this dish every week! It was my first fine dining experience and I enjoy it every single time! Something to add: We like to put the cooked garlic in the green sauce, it's a very delicious flavor on top! 😍 Greetings from Germany!
Awesome dude...after a few years ive decided to go back and work as a chef in the kitchen. I really like your videos. Watching your videos feeling so comfortable for me...just like home :) ....the fire inside, the smoke, the heat, the flavors.... aesthetics.....i just love it. Best regards from Germany
Just found your channel and love it. I made your red pepper soup yesterday and it was amazing. Making the scallops with polenta tonight. This looks amazing as well. Thank you!
Chef , you great you make a home cook like me look like a good cook because of I learned from your VDO .we have special meal at home without going to restaurant 😋 . Big hugs from Garmisch-Pa 🥰 thank you so much
I recently made a confit chicken leg with sous vide that turned out spectacular. I had no idea you could pull the bone out so effortlessly. I'm doing that next time and making all the sides/garnish you made here. It's beautiful!
I just found your site and love it since I want to be able to have fine dining dishes at home without spending a fortune. Your chicken dishes are fabulous since a lot of Americans like me cook a lot of chicken for my family due to the cost. I would love to see more shrimp, lobster, crab, and other dishes that are favorable and cost-effective. We cannot get maine lobster tails in our supermarkets in Texas but we can cold or warm water lobsters from the gulf of mexico or atlantic ocean from Florida and little more northern.
I really like the dish you prepared aesthetically. I've recently been following your channel and I'll try to replicate some recipes, changing a couple of things. for example: I use olive oil a lot and I put that in the cream soup.
Thank you for your response, I use salt but I use much less than you do. Due to health reasons I always use a minimum amount. Love your recipes and tutorials x
Could u introduce us couscous with lamb chickpeas & onion sauce it's Mediterranean dish adding information the basic spicy in the sauce is cooking oil tomato paste salt,pepper, chilli,turmeric cook till lamb done For coscuse oil salt pepper cloves powder cinnamon, ginger,turmeric chilli id desired cook in vabur , when done add spone of ghee & some lamb sauce I want see your presentation and sure u will add your special touch Finally pinch of cinnamon In case of adding vegetables Just pumpkin Chef ashraf from libya
Hi Majk, thank you. I tried it out today. I had some problems with the bones. The upper one I couldn't get out without destroying the chicken. Perhaps I overcooked it? And: I put them in the oven and let the salamander roast the skin. The veloute is very nice. I used some of the cooking water from seleria and potatoe instead of water or fond. And your seleria chips are great. Thank you for this recipe. And as you ask for new video ideas: step by step how to get rid of the bones (duck, chicken, goose). Cheers Andrea
You have to cook it enough and take it out carefully, there is no really any trick. If you cannot take it out maybe your chicken is undercooked rather.
Hi Chef! Excellent video guiding, thank you for you work! Could you please tell me what exactly type of letucce did you use in this recipe? It is ok to use any type of letucce for the lettuce veloute in combination with parsley?
Can you recommend a substitute for celeriac or what it tastes similar to please? Never seen that vegetable in Australia. It would be great @ChefMajk if you could consider making a playlist for cooking techniques, such as: molecular gastronomy, ingredient paring, cooking techniques. Loving the videos!
Hey chef love the videos! Giving me some inspiration and some new techniques, very much appreciated. Quick question, what makes the lettuce veloute a veloute? Did you add some rue or something to thicken?(not trying to be a stickler just genuinely curious) thanks again and looking forward to watching the rest of your channel.
I don't know if you want any feedback on this or not, but my two cents is this dish is all flair but little substance. For example out of the five basic tastes you've not got anything with any sweetness, sourness, bitterness (one could argue this dish doesn't need that) or umami. And if you consider pungency as the sixth, then that is missing as well. Not trying to be a downer, just trying to give feedback. But maybe consider having a broader taste range on the plate, some examples could be Add beetroot chips instead Maybe add some well seared mushrooms Add some lemon juice or chilli to one of the elements.
A very inspired hallo from South Africa 🙋🏻♀️ With Christmas time so near I was looking for good looking but not heavy food. The chicken looks DEVINE! 👏👏👏 Please forgive this question but is the chicken not very oily getting cooked in oil? I've never seen it before and I know chicken can be very dry. I also LOVE your desserts. Thank you very much!!!
Mad love from London !! I follow quite a few channels for cooking but I must admit you inspire me to take my cooking to the next level !! keep up the good work chef. And this is my first comment I have posted in 11 years on you tube :)
Appreciate the first comment, I am happy you like it👍
It's true.thank you chef for your good quality video
The best food channel. Ingridients are always simple and easy to find, but final result is amazing. Thank you chef Majk!
Apply for my 1on1 online cooking coaching on www.chefmajk.com 👍
Cooked it yesterday! I've never cooked meat in oil before. It's so awesome! Please more of that easy chicken recipes 😁
I’m a very humble home cook who’s looking to up his game.. I recently made a roast garlic and herb aioli for the first time and it was awesome.. also made herb oil to dot ontop.. Served it with Cajun popcorn shrimp and it was amazing.. This looks an equally simple enough recipe which will wow my family and I’m definitely going to give it a go.. Top work chef.. Thankyou very much 😊👍🏻
You are welcome .)
coco senti
A touch of naturalness, divinely harmonized.
Chef Majk is a master of simplicity with total and absolute elegance; but by concentrating flavors and...
Chef Majk is an expert in combining flavors while maintaining freshness.
It is a dish that enhances the delight of the everyday. He makes magic from few ingredients, but well used.
Awesome!!!
I just made this dish. Was great. I just swapped out the celeriac cubes for crispy carrot chips
I've had thinking like you while watching coz the celeriac is not available in my country
Thank you Chef!! I'm trying to self teach myself a levelled up cooking, and your videos are awesome!!! I will be executing this dish in a little bit wish me luck!
The way you removed the bones on the chicken leg was a cool technique that I will try. Thanks!
Another MASTERPIECE ! Easy enough to do and inexpensive, easily acquired ingredients means it's a definite must try. Thanks Chef!!
I think your video have given me just the kind of inspiration I needed for the chicken dish on my restaurant menu. I've got all the other mains sorted, just wasn't sure what to with the chicken. Thanks chef!
Dear Chef, Thank you so much for the amazing recipes and inspiring way you present them on TH-cam. I have learned so much from you and have truly enjoyed trying out your dishes in my own kitchen. It's a pleasure to watch and learn from you.
Regarding the leftover vegetables and other ingredients you might have after preparing your dishes. I'm curious to know if you have any creative ways to use them, or do you throw them away? It would be great to learn some tips on reducing waste and making the most of the ingredients we have.
Thank you again for sharing your culinary talents with us. I look forward to your upcoming videos and more delicious recipes.
Thank you for presenting, I will try this recipe soon.
You were after feedback: I would add some mauve/blue flowers, such as from garlic chives to contrast the white/green/red/browns.
Looks wonderful and can't wait to try.
Good recipe and well executed. When I confit chicken, I do it in duck fat and I leave it cooking overnight in an electric frypan on a very low settings. Overall, the chicken cooks for about 9 to 10 hours.
Hiiii, we cook this dish every week! It was my first fine dining experience and I enjoy it every single time! Something to add: We like to put the cooked garlic in the green sauce, it's a very delicious flavor on top! 😍
Greetings from Germany!
Yes garlic could be nice as well there. Thanks for support
Awesome dude...after a few years ive decided to go back and work as a chef in the kitchen. I really like your videos. Watching your videos feeling so comfortable for me...just like home :) ....the fire inside, the smoke, the heat, the flavors.... aesthetics.....i just love it.
Best regards from Germany
Thanks, I am happy you like them ;)
Just found your channel and love it. I made your red pepper soup yesterday and it was amazing. Making the scallops with polenta tonight. This looks amazing as well. Thank you!
Wish you the luck ;)
Such simple inexpensive ingredients result in a wow factor. I certainly want to take my dishes to the next level. Inspirational!!
Chef , you great you make a home cook like me look like a good cook because of I learned from your VDO .we have special meal at home without going to restaurant 😋 . Big hugs from Garmisch-Pa 🥰 thank you so much
I recently made a confit chicken leg with sous vide that turned out spectacular. I had no idea you could pull the bone out so effortlessly. I'm doing that next time and making all the sides/garnish you made here. It's beautiful!
Yes if you cook it properly, it is very easy. Good luck with a dish
Thank you chef for the best recipe that I can cook it while the country look down from over here Thailand
I just found your site and love it since I want to be able to have fine dining dishes at home without spending a fortune. Your chicken dishes are fabulous since a lot of Americans like me cook a lot of chicken for my family due to the cost. I would love to see more shrimp, lobster, crab, and other dishes that are favorable and cost-effective. We cannot get maine lobster tails in our supermarkets in Texas but we can cold or warm water lobsters from the gulf of mexico or atlantic ocean from Florida and little more northern.
I'm a culinary instructor and this looks amazing.
Thanks ;)
Very appreciate your teaching. Hoping more and more come
I really like the dish you prepared aesthetically. I've recently been following your channel and I'll try to replicate some recipes, changing a couple of things. for example: I use olive oil a lot and I put that in the cream soup.
Great...work as a professional chef for 30years.....your channel is inspiring.
Thx Mika ;)
the one thing we know is that blitzing mash makes it glueeeee
Thank you for your response, I use salt but I use much less than you do. Due to health reasons I always use a minimum amount. Love your recipes and tutorials x
I understand. Salt I always a personal thing, you have to adjust it for your preferences.
best cooking channel on youtube by far :) what type of lettuce in this recipe?
Yeah, I wish to be ;) it was baby gem lettuce
Perfect chef i am crazy about your work and art ..i learn alot of thing in your page ..i wish you the best
Thanks for support ;)
You are the best!! Please keep going. You are an inspiration.
Do you provide written recipes? Also how long do you cook the chicken for in the oil?
Very impressive process and explanation...thanks again chef
this is a great recipe, such elegant comfort food.
Thanks ;)
Great video. Easy to understand. Keep them coming Chef
Chef this so amazing keep up the good work
Sweet Jobu, this looks fantastic. Can't wait to try it. Merci, chef.
Beautiful!
I am blown away! This must tast awesome 👏
It's great plating and delicious food
very classic plating
Great Videos and always very inspiring. Thank You!
You are welcome
Could u introduce us couscous with lamb chickpeas & onion sauce it's Mediterranean dish adding information the basic spicy in the sauce is cooking oil tomato paste salt,pepper, chilli,turmeric cook till lamb done
For coscuse oil salt pepper cloves powder cinnamon, ginger,turmeric chilli id desired cook in vabur , when done add spone of ghee & some lamb sauce
I want see your presentation and sure u will add your special touch
Finally pinch of cinnamon
In case of adding vegetables
Just pumpkin
Chef ashraf from libya
Big thanks to you chef
Beautifully done. Thanks
Very impressive, therapeutic 👏
You just drive me in fabulous mouth watering path, and I could stay without hitting subscribe button 👌👌👌👌❤️
Another must try.
Nice dish! My first time here, found you on IG too!
Yes i like it you are the best
Amazing recipe !!
Very well done, I enjoy your channel very much!
Thanks, that is great :)
I love your dishes so much, Can you make some dishes with French Bullot on the next video?
Nice , Super Chef THANKS
Thank you chef!
Hi Majk, thank you. I tried it out today. I had some problems with the bones. The upper one I couldn't get out without destroying the chicken. Perhaps I overcooked it? And: I put them in the oven and let the salamander roast the skin. The veloute is very nice. I used some of the cooking water from seleria and potatoe instead of water or fond. And your seleria chips are great. Thank you for this recipe.
And as you ask for new video ideas: step by step how to get rid of the bones (duck, chicken, goose). Cheers Andrea
You have to cook it enough and take it out carefully, there is no really any trick. If you cannot take it out maybe your chicken is undercooked rather.
@@ChefMajk how long approximately does it take with 2 chicken legs? 2 hours?
@@markuslenzen Depen what temperature you do...but yes 1-2 hours
Hi Chef! Excellent video guiding, thank you for you work!
Could you please tell me what exactly type of letucce did you use in this recipe?
It is ok to use any type of letucce for the lettuce veloute in combination with parsley?
I just discovered your channel and it’s wonderful!
Will you do some breakfast dishes and perhaps some dishes with rice?
Thanks in advance!
Very inspiring! Thank you!!
You are welcome ;)
Really learning much from you channel
Great :)
pekné ako vzdy, milujem tvoj akcent.......))))))
Awesome chef👍👍👍
You made me love cooking
That is great ;)
Your channel is amazing.
Thank you :)
Looks great chef
Just wow chef
❤ love your style chef🙏 love from🇮🇳
Can you recommend a substitute for celeriac or what it tastes similar to please? Never seen that vegetable in Australia. It would be great @ChefMajk if you could consider making a playlist for cooking techniques, such as: molecular gastronomy, ingredient paring, cooking techniques. Loving the videos!
i believe it is commonly known as Celery Root
love it! well done
thanks Corinne :)
Great recipe
Best chef ❤️
Good luck chef ❤❤❤❤
Wow amazing as usual
Thx Ksenia ;)
A video on a nice entree plates. With seafood. Its a request. Thanks in advance
Thanx chef
Love it from pakistan ♥️
Awesome!
Congratulations! Great !!!
Hey chef love the videos! Giving me some inspiration and some new techniques, very much appreciated. Quick question, what makes the lettuce veloute a veloute? Did you add some rue or something to thicken?(not trying to be a stickler just genuinely curious) thanks again and looking forward to watching the rest of your channel.
When you understand that veloute is not only that crap with flour created 100 years ago, your cooking game will improve ;)
Amazing!!!
Amazing dish!
What kind of lettuce is that ?
Hello chef ! Looks amazing chef . And could you do blueberry gelato?
Alright, I will think about it :)
Thanks chef 😃
Im your fan brother, can you make me a dry aged spatchcock recipe please i would love to see you do me one for a fine dining course please
Nice chef
Awesome Chef.
Thanks
Am from Kenya Africa..
I don't know if you want any feedback on this or not, but my two cents is this dish is all flair but little substance.
For example out of the five basic tastes you've not got anything with any sweetness, sourness, bitterness (one could argue this dish doesn't need that) or umami. And if you consider pungency as the sixth, then that is missing as well.
Not trying to be a downer, just trying to give feedback. But maybe consider having a broader taste range on the plate, some examples could be
Add beetroot chips instead
Maybe add some well seared mushrooms
Add some lemon juice or chilli to one of the elements.
I subscribed its awesome ....❤
Please make a Classic German Dish. You call it "Sauerbraten" but without Raisins. Take it to another level in 2023🤘✌
A very inspired hallo from South Africa 🙋🏻♀️ With Christmas time so near I was looking for good looking but not heavy food. The chicken looks DEVINE! 👏👏👏 Please forgive this question but is the chicken not very oily getting cooked in oil? I've never seen it before and I know chicken can be very dry.
I also LOVE your desserts. Thank you very much!!!
Not is not, is more juicy and tasty. Confiting is very common technique.
@@ChefMajk thank you, I'm going to try it. I'm learning SO MUCH from you 👋🧑🏻
please do something with quinoa ^^ !
super nice recipe, Majk! could you do some lamb recipe in the future or as someone else already mentioned: lobster bisque?
I wanna do something with lobster bisque for a long time already ;)
Master chef
Very good 👍
Hello chef can you make main course food with side dishes
Krasny recept, diky za inspiraci 🙂 jak dlouho a na kolik stupnu jsi delal ten konfit?
Kolem 100 stupnu dokud nesla vytahnout kost 👍
What kind of red meet would you serve with instead of chix
Thanks chef! Is the green sauce served cold? How do you keep it warm until plating?
Thanks!
Hot and just reheat it in the pot
Amazing 😍 How did you make the green color of the lettuce veloute pop? The natural color is normally not that green.
I believe there is also parley
@@ChefMajk ah ok. Thanks chef!
Looks good!
Thanks Eric ;)
@@HaLf8812 you really keep your self busy. Good work.