Just made this chicken salad. I also made my own bread and butter pickles. This is pretty on point, I usually tweak recipes as I taste through out the cooking process. This is is one of the only where I didn't have to change a thing. Perfection. You got my sub.
Just when quarantine cooking was driving me out of my mind, this channel came along to inspire me. You are a gifted, magnetic presenter. Some cooking network needs to scoop you up!
I don’t know. that hair looks like it wants to be in another video already and the way his shirt’s buttoned up so tight I’m thinking One Flew Over the Cuckoo’s Nest. Dude can cook, tho.
Sorry to be so offtopic but does anybody know of a method to get back into an instagram account? I was dumb forgot my account password. I would appreciate any tricks you can give me!
Stumbled across your channel looking for bread, stayed for the absolute killer recipes. This looks amazing; I watched it whilst eating and it made me hungry, that's how good it is. You're awesome, keep up the good work
I've watched so many chefs over the last 15 years of my life. I love the fact that you are focused on quality, simplicity and bringing real world professional level kitchen tips and techniques to those of us out here in the interwebs. Keep doing what you're doing! PS: Can't thank you enough for the use (and consistency) of the oven for "meat sheets". So much more consistent, easy and the browning has been fantastic. Sincerely, a fellow Chicagoan.
Props for what you`re doing. Being a professional UA-cam recipe hunter I am surprised to see so few subscriptions and views for the content you`re putting out. Wishing you to hit 1mil subs in 2021! A.
You have a wonderful personality, great presentation skills, and the food looks delicious. Good quality food is worth the effort. As my mom would say “it’s called cooking my dear”. Okay, she never actually said that, but it was implied.. She made everything from scratch and taught us the same. But, this is about you..keep up the good work and I wish you much success in the cooking world. You are very unique, which is rare these days. Best wishes.
Made this for yesterday, and using the stock from the carcass to make collard greens today. The potato rolls are killer, and easily the best chicken salad I’ve made. Thanks for giving us something to fill the holiday time off!
Im so glad this video showed up on my feed!! Im definitely making this for lunch today! It looks amazing! Im glad I actually also got potato buns! Im definitely subbing!!! Edit: This is freaking amazing! I used some left over oven baked chicken breasts. Homemade mayo taste amazing! I love the hand whipping method for the perfect texture.
looks and probably tastes great but most homemakers are not going to go through all of these exceedingly elaborate ingredients and steps, how about making a great chicken salad with significantly less ingredients !
I made this yesterday to set myself up for a week of lunches. Thank you! The bread dough was a delight to work with. The chicken salad is out of this world. What I appreciate the most is how you incorporate making so many of the ingredients from scratch. It’s doable and you’re a great teacher. You’re also incredibly entertaining and I look forward to each upload.
What is the correct weight/amount for the water? I measured out 210 grams of water, and it was less than one cup. The video says "...or 1 1/2 cups water" while the written instructions say "...or 1 1/4 cup water". Water isn't something that has a weight vs volume difference (unlike flour), so I prefer volume measurements since they are easier and more precise
Hey Brian, 1.25 cups of water is 284 grams not 210. Which number is correct for the recipe: 284 g or 210 g? I am going with the bigger number and hoping for an airier crumb.
Just wanted to say I love this recipe. I've never been a huge fan of chicken salad but this one has totally changed my mind. It was super simple to make and by far the best I've ever had. Also coming back to this video your progression over the last year has been great. Keep up the great work definitely one of my favorite chefs on youtube now.
We just found your channel and we are addicted! Love your recipes - can't wait to try the chicken salad. I used your trick tonight on burgers and making a dent in the center before cooking - worked like a charm. Thank you for your great tips and recipes!
The buns turned out so light and fluffy, had for breakfast with Peanut Butter! Right, this is Chicken Salad, well it turned out well too, we did it two ways, a falafel style burger then crumbled it and then with VWG chicken I made. Both tasted amazing. PS. only had white vinegar and I learned that it is not same as distilled vinegar - whoopsy doopsy. Good thing a bottle of Hellmans in the fridge.
I agree with the other great reviews…Mr B you’re not only nice to look at, great explaining and many great tips…you’re hilarious at the end of vids..Glad I found your channel
I gave everything in the video a whirl yesterday and this is pretty perfect chicken salad! My only moment of sadness was that the potato buns seemed to rise fine but once in the oven, flattened out and lost their mojo (but not their flavour). I'm thinking I didn't build enough tension in the dough trying to copy your moves. Thanks for the inspiration!
I love ALL your recipes and like how you simplify things for the average baker. I've tried several of your bread recipes and they've all turned out great. Keep up the great work! I can't wait to try this one! 👏👏
I've been craving chicken salad so even though I usually sort of make up as I go, I went and bought all the things needed for this recipe. I just finished my sandwich and it's so good! The tarragon makes it feel so grown-up and it's not cloyingly sweet like some can be. Super impressed and happy with my bedtime snack chicken salad 😊
I've loved watching your videos since finding your channel. It's the first one I've found that uses ingredients everyday folks would have in their kitchen. And the best thing of all I found you are right here in St. Louis! I can't wait to come to Union Loafers and try the menu.
Patience and time to prep that chicken! What other oils have you tried to make the mayonnaise with? I’ve been given a gallon of grape seed oil, and I have no idea what to use it in.... 🤷🏼♂️
Man this looks good. The only thing that I would do different is add celery because I love celery in my chicken salad. I'm going to try this one plus the celery. Thanks!!
I was a pro chef for years, but I never really learned a lot of baking. So I'm drooling over these toasted potato buns. I used to make all of my own mayo, (it's not as hard as you think), and you can build a lot of different flavors from the base product (lemon-caper, curry, horseradish, blue cheese, etc) for salad bases, sandwich spreads, and they go great with grilled fish. I loved seeing this vid, I'd kinda forgotten how much I like chicken salad. I always wanted to add a crunch element like walnuts or celery.
@Burned Almonds Olive oil works, but don't use EV, too much olive flavor. But any "neutral: oil will work, try grapeseed or safflower. I also use peanut oil, but I like the flavor, and I always have some on hand.
Wonderful, everything! BRAVO Brian! Thank you for the recipe. Easily the best chicken salad I have ever had. I will admit, I hacked this one though. I used freshly made rotisserie chicken from my local grocery store. I made Brian's potato rolls, which were divine.
I am addicted to your channel! I am sooo trying this recipe! There are too many crappy YT cooking videos out there, please tell me that you're still making videos.
Please tell me what I can do BECAUSE I DO NOT LIKE MAYONNAISE! And most your recipes are MAYONNAISE based unless it requires mayonnaise and then it is baked. Like a mayonnaise cake………DELICIOUS!
Perfect and really enjoyed it will make again. Had trouble getting mayo to emulsify, but found adding a bit of mustard (which is going into the mix anyway) and being careful to stop blending as soon as each bit of oil was emulsified helped. If you blend too long, the whole thing turns back to liquid.
Yeah thays what mine did. One second it was too lumpy. Next second disgusting yellow liquid. I started using a good, rather expensive olive oil, went to a cheaper cos I thought it was too olivey then went to canola cos I thought it was gonna be disgusting. Added lemon. Blended more. Perhaps my immersion blender is wrong. It has those tiny blades. The thing I had it in also was priboy too small for the gunk to circulate through its holes and around the sides of the head. Got any thoughts?
Ummmm…. So… you’re saying that when you pull this chicken out of a 250 degree oven after 2 1/2 hours and your breast meat and dark meat will both magically be at DIFFERENT temperatures… coincidentally the precise temp that you’d want them to be? Gimme a break. Please. How did the dark meat reach 185 without the white meat continuing to cook over 165?!?
TARRAGON and LEMON JUICE in this chicken mix are the best part . As a restaurant chef , i only use breast , 66 degree Celsius,2 hr sous vide . incredible juicy and sofffft .
Roasting a chicken went pretty bad for me. I didn’t know you had to remove giblets and neck, so I’m worried there might be melted plastic in the bird. I roasted for 2.5 hours at 275 and then for another 30 min at 350 cause there was some suspicious colored liquid coming from the cavity. Temp at breast was 170 and thigh was 185 and so I cut directly in half, and pooling on bottom was a dark red juice. Not comfortable eating it let alone serving it. I’m just gonna get either a rotisserie chicken from supermarket or a bird from the local Peruvian spot. Kinda bummed :/
I once cooked a chicken at 100C for 6 hours. Skin was still white, but the meat was indescribably tender and moist. Simply removed the skin and roasted it alone at 230C for 10 minutes so that I could toy with it...
I'm allergic to eggs, so I use Hellman's vegan mayo for my chicken salad, no other choice. Split chicken breast with the bones in/skin on or skin on boneless thighs (or both, and I eat the crispy skin first thing!), slow roasted with S&P and a generous amount of Hungarian paprika. Mix it all up with some jalapeno mustard, cider vinegar, S&P, finely diced celery, sometimes some diced dill pickle or pickled jalapenos. Use a nice hearty sourdough bread and baby spinach to make the sandwich. Sometimes I'll do a chicken salad melt and throw some sharp cheddar on top and heat it up in the oven. Really good!
I am completely serious about my digital kitchen scales, I have four calibratable ones with the appropriate weights to make sure they stay accurate. My 50g is used for custom seasoning blends, my 500g is for general weighing, my 2Kg is for heavier weighing, and my large platform 5Kg is for bigger bowls and containers. I am almost OCD when is comes to weighing over volume measuring, it is far more accurate and consistent IMHO. Also, beautiful looking potato rolls.
I've been binge watching your channel like I do a good series. Best channel on the tube. I'm no chef but I am a food snob, although when hugry and tired, standards go out the window. Thanks for amazing content! Cannot wait to make this salad but mostly the mayo!
There are very significant discrepancies between your metric and US measurements for the potato buns. e.g. 3 3/4 AP flour is 480g (according to the internet and my Escali scale) and 4T butter is 56 g ( according to the internet and my Escali). Because of these differences it might be a good idea for you to correct these discrepancies rather than confuse your readers, like I was.
I know it's been awhile, but..could someone comment on how to make the buns if using a hand mixer..just use mixer at first and continue mixing by kneading? How long?..because can't see it leave the sides of the bowl if kneading...or some other way??? Help...I really want to make these buns...
Your recipe says 70 grams or 3 Tablespoons of sugar, but 70mgrams of sugar is about 6 Tablespoons! Seems like a lot. Is it 35 grams/3 Tablespoons or 70grams/6 Tablespoons? Thanks
The standard homemade mayo that I've always known as a born n bred country kiwi gal is the sweetened condensed milk/vinegar/mustard powder/salt n pepper one. It lasts for weeks n weeks in the fridge & just take out what you need each time & you can thin it down with a tiny bit of milk if needed. And no, the condensed milk doesn't make it sweet - it's GOOD. Plus most peeps use white vinegar, nah fuck that malt vinegar all the way baby!!
You got my Sub about an hour ago and here i am still watching looks really good going to try it for sure but ill have to add some kind of chili i always have to have a little kick :), A little chili is even good in bread.
Looks great! Have you considered using Greek yoghurt (the real sheep milk stuff) or homemade tzatziki instead of mayo? I mean, a sandwich with tzatziki and roasted chicken on it tastes great, so why should't it be good, if the components are premixed?
I’m searching for a different recipe to use in the kitchen that I work in. I have very limited equipment and do not have an immersion blender. But I am going to put a request in for one. I will try the chicken salad, I will have to make some alterations as I do not have a whole chicken to cook I only have frozen parts. Looking forward to trying it. You made an amazing video I’m very impressed. I’ll give you an update. I also subscribed. 😃
Hey Brian - Huge fan and you have me making bread all the time. I tried this recipe and the Mayo never firmed up. I doubled it but weighed everything exactly. The mayo was runny and not at all like your video. Any ideas on what may have been the issue?
I made this exactly per the recipe, I mean exactly (right down to the gram on everything) it was okay but not my favorite, the mustard flavor came through a little too much and it lacked over all sweetness but the slow roasting of the chicken was fantastic and the potato rolls were spot on. I know that the bread and butter pickles were there to add the sweetness component but it was just too spotty for my family. It was not a total loss and there were a few good techniques that I will be incorporating into my chicken salad in the future. Thanks for sharing and keep up the good work.
My problem is I can't cut a whole chicken for the life of me. I've tried dozens of times, watching youtube videos whilst doing so. In always ends up a terrible mess.
A proper mayo for the mouth feel, and a bun toasted crispy in butter for texture: that for me is the secret. I say "chicken salad" here in Australia (I'm an expat) and I get confused stares, but that will change.
Just messed with this B-Boy. Used cheats from the local store but now my wife is on board with it. Manipulation through the tummy. Next is deep dish or something. Thanks for a real good recipe to make.
I get a Costco chicken, pick all the meat off, make this recipe, freeze the bones, then a few batches later make chicken stock from the bones. Nothing wasted, everything tasty. I use low carb tortillas and make chicken salad wraps so it keeps my blood sugar in check.
Very nice ingredience, the mustard is really a must have, what about little dijon mustard too? plus the grainy mustard, and finish it of with a sweet mustard. Thats 3 kind of mustard, strong, pepperi and sweet mustard
When you were assembling, what did you sprinkle on top right before placing the top bun? Also, what are your thoughts on doing the whole chicken spatchcock instead of whole?
Looks amazing and will definitely be making soon. One twist I will change since my husband doesn’t like pickles is substituting bread and butter jalapeños!! The bun looks amazing!!!
Dang your receipts are amazing I wish you had a restaurant close by!!! Man if i had the money I'd go every week. And only every week cause im poor. Lol
I'm a big fan of chicken salad, but you're right, it's often blah! I'lll try your recipe next time. I like mine with walnuts and dried cranberries too, so I'll do that too! Oh BTW, how does anyone with a kitchen as neat as your lose a pastry brush???
This recipe is very different to what we consider chicken salad around here. Different as in absolutely no similarity, except for using the whole chicken... We will try this and see.
I gotto tell you that , there is a recipe about this type of pouched chicken called “Cerkez Tavugu” . I think thats the best version of eating chicken.
What a sin to omit the crunchiness of celery in there. I use Dill Pickles and their juice in mine. Since there's grainy dijon mustard in there, a few halved red grapes would be stunning in that salad.
Just made this chicken salad. I also made my own bread and butter pickles. This is pretty on point, I usually tweak recipes as I taste through out the cooking process. This is is one of the only where I didn't have to change a thing. Perfection. You got my sub.
Thanks for that subbbb
AP flour
5% of my brain: Amor Piercing flour?
The rest of my brain: *facepalm*
"Cut onions that are sitting in a salad like this can get sulphury and farty."
LOL! Well said!
Just when quarantine cooking was driving me out of my mind, this channel came along to inspire me. You are a gifted, magnetic presenter. Some cooking network needs to scoop you up!
Michelle Donnelly thanks so much for watching. We’re having fun making these things. Hopefully we can keep it going.
he´s brilliant !
I don’t know. that hair looks like it wants to be in another video already and the way his shirt’s buttoned up so tight I’m thinking One Flew Over the Cuckoo’s Nest. Dude can cook, tho.
Sorry to be so offtopic but does anybody know of a method to get back into an instagram account?
I was dumb forgot my account password. I would appreciate any tricks you can give me!
Skip the controllers and remain free...no to the cooking network.
Stumbled across your channel looking for bread, stayed for the absolute killer recipes. This looks amazing; I watched it whilst eating and it made me hungry, that's how good it is. You're awesome, keep up the good work
Thanks Matt! Thanks for being here
I've watched so many chefs over the last 15 years of my life. I love the fact that you are focused on quality, simplicity and bringing real world professional level kitchen tips and techniques to those of us out here in the interwebs. Keep doing what you're doing!
PS: Can't thank you enough for the use (and consistency) of the oven for "meat sheets". So much more consistent, easy and the browning has been fantastic.
Sincerely, a fellow Chicagoan.
Thanks for the nice comment! Glad you found the channel
5 stars, but be careful with the R rated handling of those buns buddy. 😎
Haha
Isn't this just yourself
@@iamrandomness6460 no, Brian’s dad
3 years later i’m watching this
Props for what you`re doing. Being a professional UA-cam recipe hunter I am surprised to see so few subscriptions and views for the content you`re putting out. Wishing you to hit 1mil subs in 2021! A.
Wouldnt that be dope? Fingers crossed.
You have a wonderful personality, great presentation skills, and the food looks delicious. Good quality food is worth the effort. As my mom would say “it’s called cooking my dear”. Okay, she never actually said that, but it was implied.. She made everything from scratch and taught us the same. But, this is about you..keep up the good work and I wish you much success in the cooking world. You are very unique, which is rare these days. Best wishes.
Made this for yesterday, and using the stock from the carcass to make collard greens today. The potato rolls are killer, and easily the best chicken salad I’ve made. Thanks for giving us something to fill the holiday time off!
That’s awesome. I love collard greens. Happy new year
Huummmm carcass...🙄
Im so glad this video showed up on my feed!! Im definitely making this for lunch today! It looks amazing!
Im glad I actually also got potato buns! Im definitely subbing!!!
Edit: This is freaking amazing! I used some left over oven baked chicken breasts. Homemade mayo taste amazing! I love the hand whipping method for the perfect texture.
Thanks for trying!
looks and probably tastes great but most homemakers are not going to go through all of these exceedingly elaborate ingredients and steps, how about making a great chicken salad with significantly less ingredients !
I made this yesterday to set myself up for a week of lunches. Thank you! The bread dough was a delight to work with. The chicken salad is out of this world.
What I appreciate the most is how you incorporate making so many of the ingredients from scratch. It’s doable and you’re a great teacher. You’re also incredibly entertaining and I look forward to each upload.
What is the correct weight/amount for the water? I measured out 210 grams of water, and it was less than one cup. The video says "...or 1 1/2 cups water" while the written instructions say "...or 1 1/4 cup water". Water isn't something that has a weight vs volume difference (unlike flour), so I prefer volume measurements since they are easier and more precise
Hey Brian, 1.25 cups of water is 284 grams not 210. Which number is correct for the recipe: 284 g or 210 g? I am going with the bigger number and hoping for an airier crumb.
I love the casual "sulphury and farty"
haha thanks
_"I got paid money to figure out chicken salad."_ There's just something funny about that phrase.
4g salt = a _rounded_ ½ tsp
so 48-72hr chicken salad sandwich , I think most people make a chicken salad sandwich as a quick inexpensive filling meal
Just wanted to say I love this recipe. I've never been a huge fan of chicken salad but this one has totally changed my mind. It was super simple to make and by far the best I've ever had. Also coming back to this video your progression over the last year has been great. Keep up the great work definitely one of my favorite chefs on youtube now.
Thanks for watching RG!
We just found your channel and we are addicted! Love your recipes - can't wait to try the chicken salad. I used your trick tonight on burgers and making a dent in the center before cooking - worked like a charm. Thank you for your great tips and recipes!
The buns turned out so light and fluffy, had for breakfast with Peanut Butter! Right, this is Chicken Salad, well it turned out well too, we did it two ways, a falafel style burger then crumbled it and then with VWG chicken I made. Both tasted amazing. PS. only had white vinegar and I learned that it is not same as distilled vinegar - whoopsy doopsy. Good thing a bottle of Hellmans in the fridge.
Glad you gave it a try thanks for commenting.
I can’t wait to try this one! You’re so much fun to watch!
Thanks! Let us know how it turns out if you make it.
I just happened on you tonight and have been binge watching you. Your videos are fantastic!
Thanks! Glad youtube showed you my content
I agree with the other great reviews…Mr B you’re not only nice to look at, great explaining and many great tips…you’re hilarious at the end of vids..Glad I found your channel
I gave everything in the video a whirl yesterday and this is pretty perfect chicken salad! My only moment of sadness was that the potato buns seemed to rise fine but once in the oven, flattened out and lost their mojo (but not their flavour). I'm thinking I didn't build enough tension in the dough trying to copy your moves. Thanks for the inspiration!
Can hack this with some good store-bought rotisserie chicken, if your local market does it well.
True but then it’s not really homemade.
@@edwinhenry7531 sure it is... everything doesn't have to be from scratch to be homemade.
I love ALL your recipes and like how you simplify things for the average baker. I've tried several of your bread recipes and they've all turned out great. Keep up the great work! I can't wait to try this one! 👏👏
Let me know how it works out. Thanks very much for trusting the content enough to try. Grateful.
I've been craving chicken salad so even though I usually sort of make up as I go, I went and bought all the things needed for this recipe. I just finished my sandwich and it's so good! The tarragon makes it feel so grown-up and it's not cloyingly sweet like some can be. Super impressed and happy with my bedtime snack chicken salad 😊
Glad you went for it!
This, but with curry and cashews and perhaps some cranberries
I like grapes in my chicken salad. Cut in half.
The iDubbz of cooking has arrived.
thanks so much for also including the US measurements -- someday I'll get the hang of weighting everything.
Of course. thanks for watching!
Your face is too close to the camera. I dont need to see all your hair follicles
I'm mad at you for posting this right after I finally got my hands on some $42 UL chicken salad. Lol
Thanks dude. But yeah, I WILL be making this.
Sorry! haha let me know how you like it. a little work, but IT GOOD.
UL chicken salad?
Please explain what is that?
Not from the USA... sorry
@@rocega2005 UL = Union Loafers. Its a cafe bread bakery here in st. Louis, Mo
I've loved watching your videos since finding your channel. It's the first one I've found that uses ingredients everyday folks would have in their kitchen. And the best thing of all I found you are right here in St. Louis! I can't wait to come to Union Loafers and try the menu.
I made this today. It was heavenly. The potato buns were the best I have ever made and the salad was just delish. Thank you thank you.
Thanks for trying Gayle.
Thank you for not putting fucking raisins in it!!!!!!!!!
Just found this channel. Loving everything you're putting out there.
Thanks for watching!
Patience and time to prep that chicken!
What other oils have you tried to make the mayonnaise with?
I’ve been given a gallon of grape seed oil, and I have no idea what to use it in.... 🤷🏼♂️
Man this looks good. The only thing that I would do different is add celery because I love celery in my chicken salad. I'm going to try this one plus the celery. Thanks!!
I was a pro chef for years, but I never really learned a lot of baking. So I'm drooling over these toasted potato buns. I used to make all of my own mayo, (it's not as hard as you think), and you can build a lot of different flavors from the base product (lemon-caper, curry, horseradish, blue cheese, etc) for salad bases, sandwich spreads, and they go great with grilled fish. I loved seeing this vid, I'd kinda forgotten how much I like chicken salad. I always wanted to add a crunch element like walnuts or celery.
@Burned Almonds Olive oil works, but don't use EV, too much olive flavor. But any "neutral: oil will work, try grapeseed or safflower. I also use peanut oil, but I like the flavor, and I always have some on hand.
That bowl of chicken looked sketchy and full of gross parts.
🤙🏻
Wonderful, everything! BRAVO Brian! Thank you for the recipe. Easily the best chicken salad I have ever had. I will admit, I hacked this one though. I used freshly made rotisserie chicken from my local grocery store. I made Brian's potato rolls, which were divine.
That kiss part at the end was hilarious
You may friend could be the next Julia Childs......the male version.....you need your own cooking show on the Food Network........👍👌👏
My fav part was the part where he rubbed the buns like the butler from scary movie.
I am addicted to your channel! I am sooo trying this recipe!
There are too many crappy YT cooking videos out there, please tell me that you're still making videos.
Thanks for watching. Im still making vids!
I love adding pecans or almonds and grapes to my chicken salad.
Same!
Please tell me what I can do BECAUSE I DO NOT LIKE MAYONNAISE! And most your recipes are MAYONNAISE based unless it requires mayonnaise and then it is baked. Like a mayonnaise cake………DELICIOUS!
Perfect and really enjoyed it will make again. Had trouble getting mayo to emulsify, but found adding a bit of mustard (which is going into the mix anyway) and being careful to stop blending as soon as each bit of oil was emulsified helped. If you blend too long, the whole thing turns back to liquid.
Yeah thays what mine did. One second it was too lumpy. Next second disgusting yellow liquid. I started using a good, rather expensive olive oil, went to a cheaper cos I thought it was too olivey then went to canola cos I thought it was gonna be disgusting.
Added lemon. Blended more. Perhaps my immersion blender is wrong. It has those tiny blades. The thing I had it in also was priboy too small for the gunk to circulate through its holes and around the sides of the head.
Got any thoughts?
@@aidanpoulter9514 I added more eggs when that happened
Ummmm…. So… you’re saying that when you pull this chicken out of a 250 degree oven after 2 1/2 hours and your breast meat and dark meat will both magically be at DIFFERENT temperatures… coincidentally the precise temp that you’d want them to be? Gimme a break. Please. How did the dark meat reach 185 without the white meat continuing to cook over 165?!?
The damn recipe is RIGHT IN THE DESCRIPTION YESS!!! Boo-Ya subscribed I love that!!!!
TARRAGON and LEMON JUICE in this chicken mix are the best part . As a restaurant chef , i only use breast , 66 degree Celsius,2 hr sous vide . incredible juicy and sofffft .
I used a Crock-Pot and some chicken stock to prepare some chicken thighs. And this recipe turned out freaking awesome
Roasting a chicken went pretty bad for me. I didn’t know you had to remove giblets and neck, so I’m worried there might be melted plastic in the bird. I roasted for 2.5 hours at 275 and then for another 30 min at 350 cause there was some suspicious colored liquid coming from the cavity. Temp at breast was 170 and thigh was 185 and so I cut directly in half, and pooling on bottom was a dark red juice. Not comfortable eating it let alone serving it. I’m just gonna get either a rotisserie chicken from supermarket or a bird from the local Peruvian spot. Kinda bummed :/
I once cooked a chicken at 100C for 6 hours. Skin was still white, but the meat was indescribably tender and moist. Simply removed the skin and roasted it alone at 230C for 10 minutes so that I could toy with it...
I'm allergic to eggs, so I use Hellman's vegan mayo for my chicken salad, no other choice. Split chicken breast with the bones in/skin on or skin on boneless thighs (or both, and I eat the crispy skin first thing!), slow roasted with S&P and a generous amount of Hungarian paprika. Mix it all up with some jalapeno mustard, cider vinegar, S&P, finely diced celery, sometimes some diced dill pickle or pickled jalapenos. Use a nice hearty sourdough bread and baby spinach to make the sandwich.
Sometimes I'll do a chicken salad melt and throw some sharp cheddar on top and heat it up in the oven. Really good!
I am completely serious about my digital kitchen scales, I have four calibratable ones with the appropriate weights to make sure they stay accurate. My 50g is used for custom seasoning blends, my 500g is for general weighing, my 2Kg is for heavier weighing, and my large platform 5Kg is for bigger bowls and containers. I am almost OCD when is comes to weighing over volume measuring, it is far more accurate and consistent IMHO. Also, beautiful looking potato rolls.
thanks for that potato bun recipe...made them today for smashburgers and they were phenomenal....simple instructions for great results, chur bro!!
Thanks for trying them
In Denmark, there are always pieces of asparagus in a chicken salad. And it is served with crispy bacon. You should try it. It's next-level
I've been binge watching your channel like I do a good series. Best channel on the tube. I'm no chef but I am a food snob, although when hugry and tired, standards go out the window. Thanks for amazing content! Cannot wait to make this salad but mostly the mayo!
that's super flattering. i give this comment a thumbs up. thanks so much for watching!
Samesies! 😂
I think there’s a problem with the cups/grams conversion for the water. 1 cup of water weighs 240g, so there’s no way 1.5 weighs just 210.
There are very significant discrepancies between your metric and US measurements for the potato buns. e.g. 3 3/4 AP flour is 480g (according to the internet and my Escali scale) and 4T butter is 56 g ( according to the internet and my Escali). Because of these differences it might be a good idea for you to correct these discrepancies rather than confuse your readers, like I was.
I know it's been awhile, but..could someone comment on how to make the buns if using a hand mixer..just use mixer at first and continue mixing by kneading? How long?..because can't see it leave the sides of the bowl if kneading...or some other way??? Help...I really want to make these buns...
Your recipe says 70 grams or 3 Tablespoons of sugar, but 70mgrams of sugar is about 6 Tablespoons! Seems like a lot. Is it 35 grams/3 Tablespoons or 70grams/6 Tablespoons? Thanks
The standard homemade mayo that I've always known as a born n bred country kiwi gal is the sweetened condensed milk/vinegar/mustard powder/salt n pepper one. It lasts for weeks n weeks in the fridge & just take out what you need each time & you can thin it down with a tiny bit of milk if needed. And no, the condensed milk doesn't make it sweet - it's GOOD. Plus most peeps use white vinegar, nah fuck that malt vinegar all the way baby!!
You got my Sub about an hour ago and here i am still watching looks really good going to try it for sure but ill have to add some kind of chili i always have to have a little kick :), A little chili is even good in bread.
Thanks for the sub, thanks for watching. I also dig a little kick .Welcome.
Looks great! Have you considered using Greek yoghurt (the real sheep milk stuff) or homemade tzatziki instead of mayo? I mean, a sandwich with tzatziki and roasted chicken on it tastes great, so why should't it be good, if the components are premixed?
Is this 30g of butter OR 4 tablespoons? 30g would be 2T……
I’ll try it with 4T…..
Looks delicious!
There is one commercial chicken salad that contains tuna! WHAT! Nice video.
For real?
@@BrianLagerstrom Mrs. Grissoms chicken salad 10.75 oz. $3.59
I’m searching for a different recipe to use in the kitchen that I work in. I have very limited equipment and do not have an immersion blender. But I am going to put a request in for one. I will try the chicken salad, I will have to make some alterations as I do not have a whole chicken to cook I only have frozen parts. Looking forward to trying it. You made an amazing video I’m very impressed. I’ll give you an update. I also subscribed. 😃
Hey Brian - Huge fan and you have me making bread all the time. I tried this recipe and the Mayo never firmed up. I doubled it but weighed everything exactly. The mayo was runny and not at all like your video. Any ideas on what may have been the issue?
I made this exactly per the recipe, I mean exactly (right down to the gram on everything) it was okay but not my favorite, the mustard flavor came through a little too much and it lacked over all sweetness but the slow roasting of the chicken was fantastic and the potato rolls were spot on. I know that the bread and butter pickles were there to add the sweetness component but it was just too spotty for my family. It was not a total loss and there were a few good techniques that I will be incorporating into my chicken salad in the future. Thanks for sharing and keep up the good work.
You literally made a chicken salad so good that it caused an injury that required surgery due to it's popularity? Count me in.
My problem is I can't cut a whole chicken for the life of me. I've tried dozens of times, watching youtube videos whilst doing so. In always ends up a terrible mess.
Smoked Saison chicken, with pickled reds and cilantro and pickled jalapeño Mayo is the most fuego chicken salad I think possible.
A proper mayo for the mouth feel, and a bun toasted crispy in butter for texture: that for me is the secret. I say "chicken salad" here in Australia (I'm an expat) and I get confused stares, but that will change.
Just found your channel, love this recipe and have subbed. Greetings from Australia 🇦🇺!
Just messed with this B-Boy. Used cheats from the local store but now my wife is on board with it. Manipulation through the tummy. Next is deep dish or something. Thanks for a real good recipe to make.
"running your hands through freshly moussed hair'. Dude, I'm nearly bald. Feeling targeted.
I get a Costco chicken, pick all the meat off, make this recipe, freeze the bones, then a few batches later make chicken stock from the bones. Nothing wasted, everything tasty. I use low carb tortillas and make chicken salad wraps so it keeps my blood sugar in check.
Very nice ingredience, the mustard is really a must have, what about little dijon mustard too? plus the grainy mustard, and finish it of with a sweet mustard. Thats 3 kind of mustard, strong, pepperi and sweet mustard
When you were assembling, what did you sprinkle on top right before placing the top bun? Also, what are your thoughts on doing the whole chicken spatchcock instead of whole?
Looks amazing and will definitely be making soon. One twist I will change since my husband doesn’t like pickles is substituting bread and butter jalapeños!! The bun looks amazing!!!
Эх не пробовал он наше оливье...
Dang your receipts are amazing I wish you had a restaurant close by!!! Man if i had the money I'd go every week. And only every week cause im poor. Lol
C'mon, you don't have a soft spot for a triangle pack, gas station, wallpaper paste chicken salad sandwich on 3000 year old Weston loaf?
100%, unequivocal, fail on the diy Mayo. it's definitely not as simple as shown in vid. wasted a lot of good oil trying. 😡😡
I'm a big fan of chicken salad, but you're right, it's often blah! I'lll try your recipe next time. I like mine with walnuts and dried cranberries too, so I'll do that too! Oh BTW, how does anyone with a kitchen as neat as your lose a pastry brush???
This recipe is very different to what we consider chicken salad around here. Different as in absolutely no similarity, except for using the whole chicken...
We will try this and see.
Bryan always has really good hair. But, wow, it looks particularly fine here. Serious quiff envy!
Looking very delicious chicken salad Burger. Love from Pakistan 🇵🇰
You must try the brazilian chicken sanduiche, to much better. Sorry my inglish, i am brasilian...
I gotto tell you that , there is a recipe about this type of pouched chicken called “Cerkez Tavugu” . I think thats the best version of eating chicken.
What a sin to omit the crunchiness of celery in there. I use Dill Pickles and their juice in mine. Since there's grainy dijon mustard in there, a few halved red grapes would be stunning in that salad.
I weighed the water 210g was about 1 cup. The video says 1 and 1/2 cups. The description says 1 and 1/4 cups. I wonder if it matters?
Flour weight is wildly different. I always weigh flour. 210g is what you need
It did look really good! But you said I could achieve the same thing by going to Wendy’s, perhaps I’ll see you there.
Mixing the dough for 45 minutes, wow. Gonna try that but my stand mixer may not survive that workout.
is that hydration correct? it's like 35% and if you add butter and potato to that is' 56% but not pure liquid. I will try but man seems dry