Luca Peyrefitte I’ve been using method for almost a year now, they’re amazing. My skin doesn’t crack/feel super dry after cleaning. I’d recommend it to anyone. It’s a solid product.
Molly: Gets excited over basil scented dish soap. Brad: Excited that all of that fermented food has not killed him yet and that it actually tastes good. Chris: Gets excited over the fact that he figured out that random ingredient in the blindfold recipe challenge that nobody would ever even notice. Claire: Gets excited that she actually conquered the devil and properly tempered chocolate
I am probably a more keen observer than most people, but did anyone notice that they are using a new dish soap, I can’t remember what it’s called though.
I'd say molly is in great need of practicing annunciation, even pronouncing the words in full...I might at some future time give her some training in a condensed session,and would she learn ALOT.
BA audience: complains that none of the chiefs washes their hands on-camera BA team: gets sponsors for the soap nice move! Edit: guys, i'm not a native speaker. So by chiefs i meant cooks. Or what is more accurate :)
Fun fact. After you've made the broth, all those bones and aromatics still have flavor to give! Just not to the same batch of stock. It's a lot of chemistry stuff (osmosis specifically) but basically the food gives flavor to the water until the food and water (now stock) are equally saturated: the celery rib has as much celery flavor as the stock. Basically you got 50% (ish depending on chemistry stuff) of the flavor out of the food and into the stock. BUT if you add new water, those foods can give up another 25%. You'd need to reduce the second batch a while after infusing. But you can get a lot more flavor! I use this technique when I'm making syrups for cocktails, mainly ginger syrup. It's a great way to really get your bang for your buck with your aromatics and spices!
Will try this Ben, thanks for the tip! BTW, when you say "you need to reduce the second batch a while after infusing," do you mean use less water so there's more flavor? Or are you talking about reducing the length of time it takes to make the second batch?
Yeah you're being too nice. The fact that she is a chef and said that there was no more purpose for that chicken was shocking and so wasteful. She is not helping stereotypes of white people not knowing how to use animals thoroughly when they cook.
@@saptakmukherjee3051 Just watch the thanksgiving "perfect turkey" episode. There is the skin also crispy and everybody loves it. Why do you think you cant eat that?
I don't think that skin is going to have any flavor after the boiling and the texture is going to change a bit, if you remove it before then you have a winner crispy 🐔 skin
Thank you!! She didn't eat any of it, even the bowl she made at the end, she takes a tiny sip of the broth and I swear put the bowl in the sink at the end!
Molly: “I am going to peel the carrots for this one, so that they will look nicer. Kinda like presentation carrots, don’t know if you’d know anything about that” Roasted
I made this today and it's one of the best chicken noodle soups I've ever had/made. Such simple ingredients, but full of flavor and so comforting. It's definitely something you make when you have the day off so that you can dedicate the time to make it right, but it's soooo worth it.
I've made chicken soup at least once a month for many years. It's one of these weekend things to make, it's very easy to do, just a few minutes of chopping, and mostly a one-pot cleanup. I use up all the older veggies in the fridge, smells great in the house while I do other things. I then use the soup/broth for making other things, like cooking rice, in other sauces etc. It's much better than any store-bought broth and exactly how I want it to taste, the right amount of salt etc. In addition to eating as a soup, I use the chicken in other dishes, like omelettes/scrambles, sandwiches, tacos/burritos, cold salads etc. If I make a big batch, I freeze the broth in 2-4 portion containers. I learned a few tricks here.
I add shallots and peas and parsley (not dill) to the final soup. Plus, a bouquet garni in the base comprised of thyme, rosemary, sage, bay leaf would add depth of flavor to the base (not a big fan of dill, especially in chicken soup). In fact, because the seasoning for this soup is primarily dill, the title should be chicken and dill soup.
For sure Molly solved the age old problem of tough chicken in soup. So entertaining to watch her. It was great how she said I love you to her co worker. She’s a gem. Just a beautiful person inside and out.
I'm a parsley girl, but it's ok if you prefer dill. I was scandalized that she removed that skin, though. The more schmaltz, the better the soup. Also, I like to brown the chicken skin side down in the pot with a little oil before adding the veggies and water...
My dad ( he is chef) taught me that the best soup needs to cook on very low for at least 2-3 hours and that it needs to stay clear. And it's absolutely the best soup ever ☺️ This looks delicious 😍☺️
@@JA-ug7wq I'm pretty sure that was the joke. "Presentation carrots" is a term that came out of her mouth and she followed it up with a phrase as if it's a real thing, lol.
The one thing I would do differently is break down the chicken first, so that way it is easier to remove the different parts without having to remove the whole chicken multiple times. Also, the exposed bone cuts will add SO MUCH MORE FLAVOR!
There is nothing more tasty and delightful than a good, homemade, chicken Noodle soup that a relative made. My grandma used to make me soup when I was sick. I really miss those days.
Ugh. I just had that done last spring! I ate a ton of pudding and yogurt, drank smoothies. Be careful with something like this soup until you're like a week out, maybe even two. I tried eating plain ol' mashed potatoes two days out and even that was rough. Hope you feel better!
Audrey Elizabeth stock up now on soft easy to eat food! If you’re anything like me, you’ll spend a lot of time sleeping because Of the pain meds lol I hope healing goes fast for you as well ♥️
A few things I learnt making this recipe: take it easy on the salt, I used about 1/2 - 3/4 of that amount of salt and it was plenty salty. And it is just fine without the dill, dill is the least “fresh” herb in my opinion and it ruins this dish. Also it doesn’t reheat well so best eat it all that day or make a half portion, everything gets way over cooked when you try to warm it up again. But I could drink litres of that broth, v nice
I have to say, I have made this soup 3 times now (saw it on their website back in January) and it is SO good. Best soup I've ever made. My friends begged for more.
@@pixybubble She touched the chicken with her right hand at 0:47 and then put it in the salt so her hand is not clean. If that salt is only used to salt things that are getting cooked that's fine. But if other people are going to use it to salt something that will not be cooked that's how you get salmonella.
15:22 Molly: "I'm gonna go eat this in bed. And you can't come there." Next Pro Chef (aka Molly) Tries/Learns episode... you know they're gonna somehow give her the first clue in bed!
Thanks for explaining why you cut certain things and let the chicken sit. I make the mistake of rushing when I cook chicken and I season right before I cook it (unless im marinading).
Molly, you left a lot of meat on the carcass, the pearls and some beast meat, some wing meat and random bit on the underside of the carcass. Also leaving all the skin in broth and using a Asian skimmer to remove the fat add additional flavor.
This is the BEST method for cooking chicken for soup. I save most of the breast for putting on salads or making chicken salad because it is so moist. She tosses the carcass but I usually pick more meat off of it and use mostly dark meat in the soup with a little white. We don't put any pasta in it and it is still delicious. The onion peels give it such a wonderful color. After viewing a few times I never heard any mention of how long it takes for the breast to reach 155 degrees but after a few tries it seems to be between 25 - 35 minutes depending on how big the chicken is. My husband loves the soup and the moist breast meat in salads.
Know what’s crazy? I JUST bought all three scents of that hand soap a few days ago: Yuzu, Basil & Rosemary, and IM OBSESSED. I went back and bought the rest of the collection for my house. (Dish, body, men’s etc) 10/10 can confirm it’s AMAZING.
i use only dark chicken meat and parsley instead of dill my favorite pasta for noodle soup is either small shells or fideo spaghetti 😊 always a lot of vegetables as well
molly deserves an oscar for “whaddya know, there’s new dish soap here! method!”
top tier acting
that's what we in the 'biz call... Method acting
ThePilgrums that’s funny.
Meryl Streep is shaking
I was legit shook when Molly was so bad, but then Gaby was such a natural at it. We stan a multi-talented queen!
Nocturne22 noooo we don’t tolerate molly slander in this house
Out of all the BA staff, I appreciate Molly's recipes the most. They are always low/no fuss and straight forward and end up delicious.
This new Method sponsorship will last until Brad's next episode when he inadvertently says something horrid about it.
To be fair, I was spoiled on Method when I realized their daily shower spray smelled like diapers O.o
@@sutarikun fresh or used?
tr3vk4m fresh, it’s a little chemically smelling but it definitely cleans things
sutarikun that's weird but would you recommend it?
Luca Peyrefitte I’ve been using method for almost a year now, they’re amazing. My skin doesn’t crack/feel super dry after cleaning. I’d recommend it to anyone. It’s a solid product.
"I'm gonna season this pretty heavily"
Yeah we know Molly
Molly: Gets excited over basil scented dish soap.
Brad: Excited that all of that fermented food has not killed him yet and that it actually tastes good.
Chris: Gets excited over the fact that he figured out that random ingredient in the blindfold recipe challenge that nobody would ever even notice.
Claire: Gets excited that she actually conquered the devil and properly tempered chocolate
Claire: Gets excited that she doesn't have to cook sugar to an unknown stage with ridiculously precise ingredients for another candy remake today.
Claire is literally the devil
Andy: Still excited to show off his knife skills.
@@scrambledegg81 yes!!! I forgot Andy🤦🏻♂️
Claire: Gets excited that she can make Sohla temper the chocolate for her
I am probably a more keen observer than most people, but did anyone notice that they are using a new dish soap, I can’t remember what it’s called though.
It's called Method and they did talk about it at 7:42. There's also a text at the upper right corner that says it's sponsored.
I’ve also heard it smells like basil
Yeah Kyle, you really are a keen observer. Is there a METHOD to your amazing observation skills? 😅🤣
- -
--
YT Burner Im hopping you’re being sarcastic
BA to Molly: Make food for the soul. BA to Claire: Make food to crush yours.
Okay good 🤗🤗🤗
@@musikkritik6316 Hello dear nice to see your replied...🤗 god bleese you😍
The "Trials of Half-Sour" have only made her stronger.
Fear her wrath.
So much truth in this. Love BA so much, but I do worry about Claire and how her mental health is treated somewhat jokingly.
@@domramsey hello dear🤗🤗🤗
How would I describe Molly’s commercial acting?
METHOD
GENIUS
I'd say molly is in great need of practicing annunciation, even pronouncing the words in full...I might at some future time give her some training in a condensed session,and would she learn ALOT.
BA audience: complains that none of the chiefs washes their hands on-camera
BA team: gets sponsors for the soap
nice move!
Edit: guys, i'm not a native speaker. So by chiefs i meant cooks. Or what is more accurate :)
Anna Dokish They should make a video of everyon washing thier hands.
Sarah May Woodruff i would watch that three times in a row
When they show someone washing their hands on camera, but they dont wash them properly...🤦♂️
GregBond007 you’re tweaking
@@SonniTheDog whatever that means 🤷♂️
Fun fact. After you've made the broth, all those bones and aromatics still have flavor to give! Just not to the same batch of stock.
It's a lot of chemistry stuff (osmosis specifically) but basically the food gives flavor to the water until the food and water (now stock) are equally saturated: the celery rib has as much celery flavor as the stock.
Basically you got 50% (ish depending on chemistry stuff) of the flavor out of the food and into the stock. BUT if you add new water, those foods can give up another 25%. You'd need to reduce the second batch a while after infusing. But you can get a lot more flavor!
I use this technique when I'm making syrups for cocktails, mainly ginger syrup. It's a great way to really get your bang for your buck with your aromatics and spices!
Will try this Ben, thanks for the tip! BTW, when you say "you need to reduce the second batch a while after infusing," do you mean use less water so there's more flavor? Or are you talking about reducing the length of time it takes to make the second batch?
@@WilliamEMorgan I think just cooking it down
Yeah watching all those veggie scraps get discarded made me go like 😱
Yeah you're being too nice. The fact that she is a chef and said that there was no more purpose for that chicken was shocking and so wasteful. She is not helping stereotypes of white people not knowing how to use animals thoroughly when they cook.
It’s classic French technique, the term is “remouillage”…
Molly on Ellen: "chicken noodle soup is the best hangover cure"
Bon Appétit: "Molly makes chicken noodle soup"
She was on Ellen?
@@vta2265 her, Alex, Brad and Andy!
@@irenewilliams3735 You said Alex and I straight up thought there was a new Alex in the kitchen because I forgot Delany's first name
@@somewayfaringbroad3856 apologies😂😂😂 To me Delaney is like his title😂
@@irenewilliams3735 wait WHAT?!
I died a little inside when she discarded the skin. Just crisp them up in a bit oil and you can use them as a garnish with a TON of flavour
You are trolling right? There is no way you can eat that
@@saptakmukherjee3051 Just watch the thanksgiving "perfect turkey" episode. There is the skin also crispy and everybody loves it. Why do you think you cant eat that?
I don't think that skin is going to have any flavor after the boiling and the texture is going to change a bit, if you remove it before then you have a winner crispy 🐔 skin
I really could not handle that...the Asian in me was like, there is so much of that you could eat and you're wasting it all!
And it does give a lot of flavour to the soup
Dish: chicken noodle soup
Molly: so the first ingredient is a bowl of salt
Which we are going to touch after we touch the raw chicken so you remember to use all of it.
College kids: WRITE THAT DOWN!
@@RebeccaEWebber Salt kills bacteria.
Marie Breskic yea ok
@@RebeccaEWebber *sighs at americans and their deadly fear of raw chicken*
My daughter was watching this and when molly pulled the leg meat off to see if it was done, she yell “EAT IT”.
Christin Kaminski so did I. Died when she tossed it aside
Thank you!! She didn't eat any of it, even the bowl she made at the end, she takes a tiny sip of the broth and I swear put the bowl in the sink at the end!
"just you so far" in response to her asking if everyone gets it... Notices on other sinks they also have it...
“I don’t know if you guys can smell that or not.”
I don’t know if TH-cam added that feature yet
Thank god.
I don't want to know what all those adhd tictoc ads would smell like.
Google Nose™
@@sentientarugula2884 I was fooled by it 😂
I think she may have been talking to the crew
Let's take a whiff of Brad's Fermentation Station.
My mom taught me to sauté carrots and onion and add the seasoning that goes in the soup. Gives them a nice flavor rather than just boiled veggies.
thank you molly
thank you tom x
Tom watches BA??? nice
everyone in the BA community is so positive I love it - not even just the chefs but the comments r always so sweet too
Molly: “I am going to peel the carrots for this one, so that they will look nicer. Kinda like presentation carrots, don’t know if you’d know anything about that”
Roasted
I don’t think she said to roast them
No, molly. Idk anything about that lol I am not a chef
"Just a super rough chop" Chops the carrots and celery more evenly than I do when I'm trying to chop them evenly
My love for BA and Molly is shown in the fact that I don't even eat meat but clicked on this SO fast
I don't eat meat either and was wondering why I was watching this.
Same! I kinda like watch this so often only because I can't make 98% of the things!
I like Molly's cooking techniques and am watching the video with a friend who doesn't eat meat... Shows Molly's persona is captivating!
Hot for Food has the best vegan chicken noodle soup recipe ever! I make it all the time.
There is an Instagram page called BA but Vegan!
I made this today and it's one of the best chicken noodle soups I've ever had/made. Such simple ingredients, but full of flavor and so comforting. It's definitely something you make when you have the day off so that you can dedicate the time to make it right, but it's soooo worth it.
Will I actually go and make this? Probably not. Am I going to watch the whole entire 15 minute video? Absolutely.
sarahbrookexxxx why not? Chicken noodle soup is love
I will stop peeling my soup onions now.
I've made chicken soup at least once a month for many years. It's one of these weekend things to make, it's very easy to do, just a few minutes of chopping, and mostly a one-pot cleanup. I use up all the older veggies in the fridge, smells great in the house while I do other things. I then use the soup/broth for making other things, like cooking rice, in other sauces etc. It's much better than any store-bought broth and exactly how I want it to taste, the right amount of salt etc. In addition to eating as a soup, I use the chicken in other dishes, like omelettes/scrambles, sandwiches, tacos/burritos, cold salads etc. If I make a big batch, I freeze the broth in 2-4 portion containers. I learned a few tricks here.
Amazing recipe. I just added some lemon juice at the very end and it was perfect! Best soup I’ve ever made.
I just don’t understand how Molly didn’t even think about the heartiest herb of all for this: THYME!! Would be incredible in this.
or rosemary
Sage for poultry
Beth W. No.
I add shallots and peas and parsley (not dill) to the final soup. Plus, a bouquet garni in the base comprised of thyme, rosemary, sage, bay leaf would add depth of flavor to the base (not a big fan of dill, especially in chicken soup). In fact, because the seasoning for this soup is primarily dill, the title should be chicken and dill soup.
J G hahaha I agree. Yumm your version sounds delish. I’ll give it ago next time around.
For sure Molly solved the age old problem of tough chicken in soup. So entertaining to watch her. It was great how she said I love you to her co worker. She’s a gem. Just a beautiful person inside and out.
I'm a parsley girl, but it's ok if you prefer dill. I was scandalized that she removed that skin, though. The more schmaltz, the better the soup. Also, I like to brown the chicken skin side down in the pot with a little oil before adding the veggies and water...
This was definitely not a traditional chicken soup.
Oy. Vey.
I just cooked it and I've never had dill before I'm a parsley gurl to. But not anymore I'm obsessed lol .
Agreed, Seventheve.
wait can you elaborate on your recipe, this sounds delicious!
I would fry those chicken skins, yum!
My dad ( he is chef) taught me that the best soup needs to cook on very low for at least 2-3 hours and that it needs to stay clear. And it's absolutely the best soup ever ☺️
This looks delicious 😍☺️
@daAnder71 English is not my first language, move on!
Finally! Molly is back cooking in the kitchen! It's been a while. She and Carla are my favs. Love the way they cook.
"I'm going to go eat this in bed. But you can't come there."
NEXT TIME ON PRO CHEF LEARNS: How to Cook in Bed
Hope Michael Scott doesn't teach her lol
Hey I’d meet her in bed. She’s so attractive 😍🥰
@drvelocci molly is married iirc lmaoo
@@xcx000 so?
@@xcx000 just cause there is a goalie doesn't mean you can't score hahaha
When Molly's garlic head breaks apart and it sounds like she says "No big dill" and then proceeds to use dill
I enjoyed when Carla had a special episode with Doctor Pickle.
I love the informal setting in these vids, as if you're just hanging out in this this dream kitchen.
Molly is so low key and confident I need to harness this energy lol
STFU
A Molly and Sohla joint video would be great, too.
molly would be a great culinary instructor at a school. nice a slow and accurate and not overwhelming. i love it
Molly: "They're like presentation carrots."
Molly : *Gives haughty look* "If you know anything about those.
i dont understaaand please explain
Pretty sure she was joking, but she was a food stylist before this gig so she probably knows a lot about presentation carrots, to be fair.
Hahaha gotta love Molly
Is it a naughty joke? Or am I just a thot :p
@@JA-ug7wq I'm pretty sure that was the joke. "Presentation carrots" is a term that came out of her mouth and she followed it up with a phrase as if it's a real thing, lol.
The one thing I would do differently is break down the chicken first, so that way it is easier to remove the different parts without having to remove the whole chicken multiple times. Also, the exposed bone cuts will add SO MUCH MORE FLAVOR!
“Oops I just got umm... soap on your camera...”
The product placement though hahaha.
The product placement would've been slicker if I hadn't seen commercials for the soap during the video
Im curious what everyone in the background was talking about
The new soap, obviously.
Hmm i want to know too... what are they talking about..? I alway seen them behind...
@@techniqueprimitivelife8972 They were wondering what everyone else in the test kitchen was talking about.
scrum meeting
@@pjd.6008 ohhh Thank you so much dear for good replied. God bleese you🤗😍
Whould you want to be my youtube friends?
i love how informal the setup is, its so nice and familiar. and i love seeing he other chefs in the background eating lunch and talking
Molly: I love you Andy.
Andy: I love you.
10:56
MY HEART 😭😭
marianne pajatin ditto
I think andy said “shut up” hahahahahaha We know how shady andy is.....
There is nothing more tasty and delightful than a good, homemade, chicken Noodle soup that a relative made. My grandma used to make me soup when I was sick. I really miss those days.
As someone who just got their wisdom teeth taken out a couple days ago, I’m so excited about this recipe. Something I can actually eat lol
You've got to adopt the lizard method of eating..aka swallowing soft foods whole lol. Speedy recovery I feel your pain.
itsfknlushes that’ll be me next weekend lol ): hope your healing goes fast!
Ugh. I just had that done last spring! I ate a ton of pudding and yogurt, drank smoothies. Be careful with something like this soup until you're like a week out, maybe even two. I tried eating plain ol' mashed potatoes two days out and even that was rough. Hope you feel better!
Audrey Elizabeth stock up now on soft easy to eat food! If you’re anything like me, you’ll spend a lot of time sleeping because Of the pain meds lol I hope healing goes fast for you as well ♥️
Wow this thread is so nice
I was waiting for her to say "cook until the ditalini is done-alini" :))
Molly has like the spirit of Phoebe Buffay in her.
A few things I learnt making this recipe: take it easy on the salt, I used about 1/2 - 3/4 of that amount of salt and it was plenty salty. And it is just fine without the dill, dill is the least “fresh” herb in my opinion and it ruins this dish. Also it doesn’t reheat well so best eat it all that day or make a half portion, everything gets way over cooked when you try to warm it up again. But I could drink litres of that broth, v nice
That's just like, your opinion, man.
I was thinking that making this large of portion- the carrots and celery could be doubled or tripled
@@ItsMunch dark meat of chicken gets stinky the next day.
Can't wait to see Molly's take on this, homemade chicken noodle soup is an almost weekly dish in my household ♡
I appreciate that the add they used for the dope is just a candid part of one of the episodes
Clair should do Campbell’s chicken noodle soup now
Omg! I love that idea!
i mean....molly just perfected it here
That's too easy for Clair
I have to say, I have made this soup 3 times now (saw it on their website back in January) and it is SO good. Best soup I've ever made. My friends begged for more.
I got an ad for dish soap, but it was Molly cleaning her station with it. I was very confused why it said I was watching an ad.
It was part of the video
Out of the two ads I got there were both the BA x method and I was confused cause the first one started before the actual video
Marcea Brann i got the first one like 2 minutes before the actual clip 😂😂😂
I've been looking for how to do a whole chicken in soup for chicken tortilla soup and she nailed it. Much appreciated.
"I'm gonna season this pretty heavily, as you can imagine."
How else would we be sure it's really you, Molly? 😊
She touched the raw chicken and then put that hand in the salt. That's pretty bad.
Julie her hands are clean, and also since everything is getting cooked, it doesn’t matter
@@jujubees how exactly is that bad?
@@pixybubble She touched the chicken with her right hand at 0:47 and then put it in the salt so her hand is not clean. If that salt is only used to salt things that are getting cooked that's fine. But if other people are going to use it to salt something that will not be cooked that's how you get salmonella.
@@jujubees in all likelihood that entire bowl of salt will be tossed and was just for filming/ mis en place.
can't say i enjoyed the amount of times molly said carcass in this video
Hey Bon Appetit, you guys know the drill for this years april fool day right? Just giving the heads up!
You talk in riddles...
@@telectronix1368 cast swap in each of their series. Brad will head gourmet makes, claire will be on reverse engineering and so on
As much as I appreciate this idea getting floated, it seems a huge ask for the editors to have to edit four or five different shows for one day
@@adammullan5904 If they wanna give this to us as an April Fool's Week, I am fine with that. They can call it my birthday present if they want to.
15:22 Molly: "I'm gonna go eat this in bed. And you can't come there."
Next Pro Chef (aka Molly) Tries/Learns episode... you know they're gonna somehow give her the first clue in bed!
CHICKEN NOODLE SOUP WITH A SODA ON THE SIDE
hi army[insert purple heart]
Finally a new Molly video. Best of the BA chefs
My nerves raise when I saw molly almost throw the kitchen cloth into the aromatics
Very well explained. Thank you for being thorough. Loved this!
"Mmmmm, soup, I mean noodlesoup, I mean soup!" ;)
Jooeeyyyy !
@@mohammedbenderfouf9156 You got it!
It's gonna be a chilly rainy day in new jersey tomorrow so I am going to make this. Thanks for posting
What casual product placement! It genuinely seemed like Molly wasn’t actually in on it
i also basically trust method with my life so im so glad its them!!!
I got two ads for Method with Molly as the spokesperson during the video 😂😂. I ain't mad tho.
3:33
Molly: *puts tongs into holder*
also molly, literally 2 seconds later: *takes tongs out of holder*
I was expecting a soda on the side
I let it rain...
No kid
I was looking for this comment! LOLLL
And clear it out
Smoothest mid-roll ad ever.
Also reminded of one of Chef John's You Are the Blank of your Blank riffs. "You are the Method Man of your method, man."
Although not the most "clickbait-y" title, Molly Explains Animal Anatomy would be a totally useful series 😆
"these are the fingies"
Yo but seriously, I was loving how she took the time to explain a chicken and which parts are white/dark meat! Awesome touch!
Animal anatomy? Sounds more like an "its alive" episode plus Brad is the goat
Thanks for explaining why you cut certain things and let the chicken sit. I make the mistake of rushing when I cook chicken and I season right before I cook it (unless im marinading).
unrelated, entirely. but happy birthday, hobi! 💞 perfect timing for this video, thank you for posting this at this exact time. looks delicious.
YEON TAN ikr!!
Did you catch his live? ☺️💜
yessss omg perfect timing
Wow! I said the exact same thing!
Ok but I got an ad for method soap with Molly as the star saying “it actually smells like basil” and “j’approve” I’m *shaken*
I love how heavily Molly seasons
Came to cure my deep sadness watching this comforting human make a comforting meal
Molly, you left a lot of meat on the carcass, the pearls and some beast meat, some wing meat and random bit on the underside of the carcass. Also leaving all the skin in broth and using a Asian skimmer to remove the fat add additional flavor.
'So I'm removing the skin otherwise it'll render down in to the broth'
But......that's what it's for. 😯
molly is so knowledgeable. i appreciate it
When you're sadly scrolling though YT feed. Nothing👆nothing👆nothing👆.... Molly ❤
How funny I was watching all the old Molly makes last night and said to myself I wished there was a new one!
Molly: I love you Andy
Me: 🥺😍
Are they dating?
Annabelle Zhou Nope. She is married to someone else
Gaby said I love you to him too.
I never met a Molly who wasn’t wholesome. This gal oozes wholesomeness.
Chicken noodle soup.. chicken noodle soup.. chicken noodle soup WITH A SODA ON THE SIDE🥤🐓🐓
THIS VIDEO IS JUST ON TIME!!
HAPPY HOBI DAY...♥️♥️♥️
terrific recipe! Didn't know about the onion skins, and I always include one whole clove because my mother did.
7:56 Chris said only Molly got the new dish soup
8:00 The exact same bottles on the table behind her
dish soup
You know Andy had to have it too or he'd be mopey.
I think he meant that she's the first to try it out
This is the BEST method for cooking chicken for soup. I save most of the breast for putting on salads or making chicken salad because it is so moist. She tosses the carcass but I usually pick more meat off of it and use mostly dark meat in the soup with a little white. We don't put any pasta in it and it is still delicious. The onion peels give it such a wonderful color. After viewing a few times I never heard any mention of how long it takes for the breast to reach 155 degrees but after a few tries it seems to be between 25 - 35 minutes depending on how big the chicken is. My husband loves the soup and the moist breast meat in salads.
bon appetit is feeding me well both literally and spiritually
I like how molly left when she saw the injustices happening at the workplace, you’re welcomed to any cook out fam
Will this apron be part of the merch? It's so cool!
If you’re looking for an apron similar, look up pinafore aprons.
I just got an ad with molly and Andy in it, IM 100% sure they got a sponsor finally! For THE DISHSOAP
With Molly's recipes you get a whole weeks worth of salt intake in just one meal, LOL.
It's better than the one cup of salt in the smashed potatoes recipe.
Hello! What do you do with the giblets? Do you let that in the final product or do you strain and dump?
Lmao! I forgot about the sponsorship, so I got confused when we saw her washing her hands😂
"A couple sprigs of fresh dill"
_Proceeds to yeet the entire thing into the pot_
Know what’s crazy? I JUST bought all three scents of that hand soap a few days ago: Yuzu, Basil & Rosemary, and IM OBSESSED. I went back and bought the rest of the collection for my house. (Dish, body, men’s etc) 10/10 can confirm it’s AMAZING.
The bottles caught my eye right away. I'm glad she mentioned them. I'll have to check for the brand at the store.
@@CedarTallman They make other types of soap too, body wash, hand soap, etc. They even have a "Men's" line.
The Best of the best recipe ,, easy to follow step by step ,, Thank you very much ,, Tom
Insomnia? Here.
BA? New episode.
Molly? A treasure.
Soup? Chicken.
Hotel? Trivago.
meme? dead.
I made this today and WOW. AMAZING. I loved the entire onion and garlic first time around.. I even threw in the dill. Family gave me 5 🌟 's. Thank you
watching this when I have the flu and wishing I had the energy to make this for myself
i use only dark chicken meat and parsley instead of dill
my favorite pasta for noodle soup is either small shells or fideo spaghetti 😊 always a lot of vegetables as well
I've never seen a more organic way to make an ad, than this one for Method(c) washing liquid.
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(that was sarcasm)
I don’t know why but this is my favorite Molly video. So so so informative & educational! Her knowledge really shined through.
chicken noodle soup on hobi's birthday!
I loved the way you show how to make this. Great job 🤗thank you so much. Please make more videos.