This is the kind of experienced advice that can change home or professional cooks for a lifetime that only comes from trained professionals who’ve prepared an entire planet worth of chickens, lucky he had the thyme. Not even mad about getting slammed in the freezer door. Very impressive and informative. Utmost respect.
Thanks for this. I'm a home cook but I love seeing the way that a former professional chooses to do things at home. Would love a video on fridge organization and prep work ahead of time.
Granted “jus” is key, but you are never going to get that much quality stock from one bird. I have never brined a “restaurant” bird, in 30+ years, saying that yes it probably would add that little “extra” if I did. Most important thing which was not mentioned is cooking temp and seasoning. Get these things right and truly notice the difference. Google deglacing the pan too, amazing how much this adds to the dish. This TH-camr is a total amateur
5:22 it makes a *_LOT_* of sense. The salt and sugar draw the moisture out of the protein creating a brine as they combine. This saline solution is eventually reabsorbed into the protein to create the equivalent of a liquid based brine but without the unnecessary addition of non-protein based liquid supplements. While it can be described as curing (I make bacon like this), it is also creating a *_brine_* . Thus both terms are correct.
Incredible video, I've watched plenty of cooking content, but you blew my mind about 5 times lol. These are incredible tricks that I will include in my cooking!!!
Thanks. You showed us the beautiful seared side of the chicken. Crispy 😋😋😋. What u didn’t show us was the other side (side that had the weighted skillet on it). But a quick eye would have picked up the almost raw bird after you lifted the skillet off the “cooked” pieces (@19:14). You did flipped the pieces to maybe slightly cook it. but for how long??
@@acooknamedMatt Good job Matt. I MIGHT do this for my Peruvian turkey breasts (Chef John) this Thanksgiving. Did you not rinse that cure off?? I thought we're always supposed to rinse the cure off.
Omg wow. Great video, i have shared it with everyone. Other than throwing away an entire chicken! We don't deserve nice things as a country. Also thank you for enlightening me, with that part about Curing vs Dry Brine. I will always say it properly now.
Whole roasting- make a herb-compound butter and insert butter not only on outer skin but under the skine(breast,thigh/drum etc), cavity. Breast w/or w/out... with is always better. Use sousvide as a method. Can cook at much lower temps(149°F for 2hrs). Finish pan sear, while basting with butter garlic & herbs. As for temps its pasteurized at that temp in time.
I'd really like to know what restaurant you're eating at where the chicken is good? I find restaurants absolutely butcher chicken, dry it out, over cook it. Homemade regardless of the home has always been better
After watching this, I'm wondering if brining would benefit fried chicken seeing how us southeast asians season and spice our proteins prior to frying. Perhaps I'll give it a shot and see how it goes
How long should you leave the bird with the cure. Will it make it saltier as time goes by? How much cure per pound of Chicken should I use. Your video just made me curious 🧐
It's so subtle, but grabbing the pan out of the oven with a kitchen towel vs an oven mitt really shows how the restaurant industry changes our daily cooking habits. I, too, never use oven mitts anymore. That demi looks so tasty.
Are all of your knives from firehorse forge? You have impeccable taste in cookware. I love my Hestan pots and pans. Could you do a future episode about cutlery and knife skills please?
Diggin the aim towards the noobs, plus teaching em good info. It’s also good for all levels of home cooks to kype recipes. Win/win. 🤷♂️✌️ “Now I don’t need a tub in my fridge.” Puts tub in fridge. 😅🥳
You didn't roast the chicken enoupgh to make a brown chicken stock or roasted just, also you never mix old stock with new stick it will just make your stock go bad quicker it's a total no no. U kneed to roast chicken bones so it starts to burn slightly give colour amd flavour. Your dry cure is not right because salt draws out moisture from the chicken lest moisture in the chicken when yoh cook it. Also your chicken at 165 is overcooked that's 19❤50's temperatures go to 150 let it rest perfectly cooked juicy chicken meat will come off the bone if it's still raw it won't
Please forgive my expression. But it is a "FXXX Me' Chicken and Sauce. It just shows you good stuff takes time, and good stuff is not necessary the most expensive.
I wish I was your girlfriend and I'm a straight man I tell you! That bird looks absolutely delicious. I love it and looking to probably recreate it soon!
Great practical information on this video. 👍 The only thing I wouldn’t do is add anything in your fridge into the overnight stock (bell peppers, apples, etc). Muddles the flavor in my opinion. I would do a vegie stock with these instead and stick with mirepoix for chicken stock. But hey, it’s your stock and you do you, right? No anal rules and no right or wrong.
BTW, you don't need to get ALL OF THAT AIR out. Filling that HUGE container with water just to get the last bit of air out is completely impractical and wasteful. GEEZ....
He's making a stock. And that meat texture is not really appetizing after being cooked for so long. A bit wasteful, I know. There are other ways to do this but this what he chose to demonstrate.
He didn't season right either. He needed to add garlic and onion to that seasoning. That chicken is gonna be bland AF. Yes, I am black. We don't cook like that. We use real seasonong. And stock is NOT THE SAME as bone broth. What a hack.
@@c16621this is restaurant chicken aka high quality meat not the shit black folks buy at walmart where u need to mask the plastic taste with 3 pounds of seasoning.
This is the kind of experienced advice that can change home or professional cooks for a lifetime that only comes from trained professionals who’ve prepared an entire planet worth of chickens, lucky he had the thyme. Not even mad about getting slammed in the freezer door. Very impressive and informative. Utmost respect.
❤️
Loving the longer format video! This was remarkably informative
Glad you liked it!
"We call it what it is: this is a cure. There's already a word for it. It's called curing the chicken." Love that.
Thanks for this. I'm a home cook but I love seeing the way that a former professional chooses to do things at home. Would love a video on fridge organization and prep work ahead of time.
Granted “jus” is key, but you are never going to get that much quality stock from one bird. I have never brined a “restaurant” bird, in 30+ years, saying that yes it probably would add that little “extra” if I did. Most important thing which was not mentioned is cooking temp and seasoning. Get these things right and truly notice the difference. Google deglacing the pan too, amazing how much this adds to the dish. This TH-camr is a total amateur
Matt these new videos are awesome, glad to see your long form content finally taking off like you deserve.
5:22 it makes a *_LOT_* of sense. The salt and sugar draw the moisture out of the protein creating a brine as they combine. This saline solution is eventually reabsorbed into the protein to create the equivalent of a liquid based brine but without the unnecessary addition of non-protein based liquid supplements. While it can be described as curing (I make bacon like this), it is also creating a *_brine_* . Thus both terms are correct.
Incredible video, I've watched plenty of cooking content, but you blew my mind about 5 times lol. These are incredible tricks that I will include in my cooking!!!
Without a doubt best food channel I’ve watched. Thanks so much. Do you post the recipes anywhere thanks again. I wish you all the best
This looks so good it's actually insane
So good
Thanks. You showed us the beautiful seared side of the chicken. Crispy 😋😋😋. What u didn’t show us was the other side (side that had the weighted skillet on it). But a quick eye would have picked up the almost raw bird after you lifted the skillet off the “cooked” pieces (@19:14). You did flipped the pieces to maybe slightly cook it. but for how long??
One of my favorite ways to have chicken. I like to use a brick wrapped in foil over the pan method though.
That’s smart
hahah yeah the ragusea culinary brick
YT recommended this video and I love it. Big fan of learning techniques, thank you. Trying this ASAP. Got a new subscriber. 🙏🏾
I am really enjoying this idea, and these videos. Furthermore, the chill nature of it all.
Glad you enjoy it!
@@acooknamedMatt Good job Matt. I MIGHT do this for my Peruvian turkey breasts (Chef John) this Thanksgiving. Did you not rinse that cure off?? I thought we're always supposed to rinse the cure off.
I’m here for this!!!
Yessir !
Oh damn in my all professional chef years I've never seen that water seal trick. Love it - great video
That vacuum seal method was absolutely amazing
the only down side of that method is everything getting wet
Omg wow. Great video, i have shared it with everyone. Other than throwing away an entire chicken! We don't deserve nice things as a country. Also thank you for enlightening me, with that part about Curing vs Dry Brine. I will always say it properly now.
Whole roasting- make a herb-compound butter and insert butter not only on outer skin but under the skine(breast,thigh/drum etc), cavity.
Breast w/or w/out... with is always better. Use sousvide as a method. Can cook at much lower temps(149°F for 2hrs). Finish pan sear, while basting with butter garlic & herbs. As for temps its pasteurized at that temp in time.
Great vid. How long do you cure for?
Where can I get some of these Erb things you keep putting in food? I’ve never seen an Erb before.
😂😂
I'd really like to know what restaurant you're eating at where the chicken is good? I find restaurants absolutely butcher chicken, dry it out, over cook it. Homemade regardless of the home has always been better
I’ve noticed you use that wooden flat spatula at around 12:10 frequently, what kind of utensil is it called?
Yea it’s a flat wooden spatula. Its rad
After watching this, I'm wondering if brining would benefit fried chicken seeing how us southeast asians season and spice our proteins prior to frying. Perhaps I'll give it a shot and see how it goes
I’m having a hard time finding the recipe for the cure / apj on your discord. Is it 2/1 - 2 parts salt 1 part brown sugar?
That is correct
Works great in Pork too if you like pork.
Im 3 videos in and he already my 3 best youtube chef now
How long should you leave the bird with the cure. Will it make it saltier as time goes by? How much cure per pound of Chicken should I use. Your video just made me curious 🧐
I generally do 2-3% by weight of the protein. Or i just sprinkle it and eyeball lol.
@@acooknamedMatt should you leave for a long time? Like days? Or hours?
Great results, chicken looked delicious
So good
I’ve missed the longer vids. I can’t wait to try this one
Thank you
Half shift of actual work for a coffee plate size dish. Ingenious.
It's so subtle, but grabbing the pan out of the oven with a kitchen towel vs an oven mitt really shows how the restaurant industry changes our daily cooking habits. I, too, never use oven mitts anymore. That demi looks so tasty.
Dang i didn’t even realize that anymore. Yea haha.
Zamn I’m trying to make that APJ right now!!
Do it. Worth it
There’s a fine line between Au sec and awe shit in sauce making!
I can’t wait to try this at home!
Siii
So does greasing the chicken up and giving it a good time come before or after this
Are all of your knives from firehorse forge? You have impeccable taste in cookware. I love my Hestan pots and pans. Could you do a future episode about cutlery and knife skills please?
I could do that! Most of my knives are from FireHorse
Can’t believe this channel ain’t come through my feed till TODAY! 👀 - INSTA-SUB! 🤘🤘👌
Question. Why not use the skimmed stock fat to fry the onions for the sauce?
Question. Why weren’t you here to tell me that! Genius
Looks yummy! Where do you purchase your poultry? Concerned about the quality of American products
I get mine from Uwajimaya. Usually it’s Mary’s organic chicken
Diggin the aim towards the noobs, plus teaching em good info. It’s also good for all levels of home cooks to kype recipes. Win/win. 🤷♂️✌️
“Now I don’t need a tub in my fridge.” Puts tub in fridge. 😅🥳
Thank You from Morocco, you're amazing
Looks good but why is it always rosemary and Thyme? how about some other herbs?
What did you clean the board with?
Instead of cooking the stock on the stove overnight, can I use a crockpot instead?
Thank you from 🇹🇷
:)
That first tip is super cool
80-100k chickens is insane 👊
Yea
thats gotta be high .
Hey Matt, thanks for the vids bro.🐔
I've never seen matt do any barbeque food
Check my channel :)
It's like a gravity bong but for getting air out of a ziploc.
Hahaha
how long can APJ live in the fridge
Looks like you have a love for protein Ice cream😆i recommend you geting a ninja creami and make your own that Will taste a LOT better
Good video. Thank you.
To quote Action Bronson: That looks fucking delicious
Good stuff!
What cutting board do you use?
Excellent.
I can’t find the recipe on discord, specifically the cure
3:23 the food processor snorted OR skedaddled! lol
Enlightened.
Idk homie, Dry brining uses the meats natural moisture content and maximizes it. Check out your seattle compadre J Kenji’s blurbs on it
Yea and it’s called curing
awesome video amigo 🫡
This is an enjoyable 20mins
Well thank you
What I wanna know is who’s your barber? I like ya cut G ☺️
Haha Eve is great
Yahh .. It's true...Matt ❤
You didn't roast the chicken enoupgh to make a brown chicken stock or roasted just, also you never mix old stock with new stick it will just make your stock go bad quicker it's a total no no. U kneed to roast chicken bones so it starts to burn slightly give colour amd flavour. Your dry cure is not right because salt draws out moisture from the chicken lest moisture in the chicken when yoh cook it. Also your chicken at 165 is overcooked that's 19❤50's temperatures go to 150 let it rest perfectly cooked juicy chicken meat will come off the bone if it's still raw it won't
Glistening.
Good Looking out 👍
Thanks
I grow food, and I’m a trained chef, nobody chickens in any restaurant paste as good as mine.
Where can you get a $7 chicken?! Asking for a friend.
Grocery store
why did I only see this video when my mom already made chicken today😂
Woah
"anymore" looking like "never was"
Good trick for taking out air give you that
Please forgive my expression. But it is a "FXXX Me' Chicken and Sauce. It just shows you good stuff takes time, and good stuff is not necessary the most expensive.
I wish I was your girlfriend and I'm a straight man I tell you! That bird looks absolutely delicious. I love it and looking to probably recreate it soon!
The real question is…how do you even make chicken not juicy? Thought they are all just naturally juicy
brambleberry ❤
Brilliant ..
Thanks
More def
Great practical information on this video. 👍
The only thing I wouldn’t do is add anything in your fridge into the overnight stock (bell peppers, apples, etc). Muddles the flavor in my opinion. I would do a vegie stock with these instead and stick with mirepoix for chicken stock. But hey, it’s your stock and you do you, right? No anal rules and no right or wrong.
Yea is what it is
BTW, you don't need to get ALL OF THAT AIR out. Filling that HUGE container with water just to get the last bit of air out is completely impractical and wasteful. GEEZ....
I mean honestly 4 inches is plenty for anything. Get the job done better, more length just gets in the way
cool tattos
Thanks !
It’s a zip lock bag. Why add a “y”?
Where tf did you work where you would butcher 80 to 100k chickens?
I just did the math on 90k in 10 years and that’s like 25 a day. Must’ve been hell.
So many steps
You just gave a lecture about calling it curing and not brining. And 5 secs later you call it a zip lock baggggie!!
why are you throwing all the dark meat in the trash? the carcass is not the legs, thighs and wings. what a waste
He's making a stock. And that meat texture is not really appetizing after being cooked for so long. A bit wasteful, I know. There are other ways to do this but this what he chose to demonstrate.
@@mt-cd4oyfind a dog and give it to them lol
He didn't season right either. He needed to add garlic and onion to that seasoning. That chicken is gonna be bland AF. Yes, I am black. We don't cook like that. We use real seasonong. And stock is NOT THE SAME as bone broth. What a hack.
@@c16621I don’t think it’s fair to say when he’s a hack when he advertised restaurant style chicken and this is traditional restaurant chicken.
@@c16621this is restaurant chicken aka high quality meat not the shit black folks buy at walmart where u need to mask the plastic taste with 3 pounds of seasoning.
youtube algorithm is fucked when someone with 1.6 million followers only averages 10K views 😂
TH-cam shorts are different
👍
A chicken almost invariably does NOT taste better at a restaurant. No point in buying a whole bird, the breast is not fit to eat anyway,
I always skip chicken at restaurant.
They just don't.
These grocery store chickens dnt produce any good stock. Get them free range or stewing Hens from asian stores.
Hi
Hey
Wow, what a waste of food. . . 09:29
De-''p''-th!
It doesn't.
whats up with you "americans" and that obsession for using gloves every time you touch a chicken?
165th