Chef John, mind if I give one suggestion for improving the technique you demonstrated in this video? First remove the wishbone before making any cuts. This can be done by first cutting scraping along where the wishbone is until the blade contacts the bone, then reaching in with your hand to the top, pinching and physically pulling the top of the wishbone out, and then pulling the rest of it out. You get just a little bit more breast meat if the wishbone isn't in the way when you cut the breast meat from the rib cage.
I’ve made this several times now. I’m making it for some deserving neighbours tomorrow. It’s the perfect balance between comfort food and an elegant meal. Keep ‘em coming Chef John!
Oh my goodness. I have watched so many people show me via UA-cam, how to cut up a chicken but you are the best. This 74-year-old home cook says thank you
I keep thinking I am going to go vegetarian, but then I watch Chef John... I think I will just start using less, but more expensive, organic field raised meats...
Just made it. Very, very nice. It was so good it felt like someone else had made it! I also got a couple of pints (bit of a litre in reality) of chicken stock out of the carcass too. Thank you.
@2:03 Ah-ha!, this is what I have been doing wrong all these years. Thank you! It was a beautiful thing watching you butcher that chicken. Always a pleasure watching a pro do their stuff. .
So lovely! All I want for myself out of this life is a man of Sam Elliot quality and a gas range! I miss cooking over fire. I would love to give this a go. Chicken breast is among my least favorite cuts of all meat, and it simply comes down to a lack of knowledge as to how to properly prepare it; so thank you for this, Chef John! ♥
...I flew from Chicago to Philadelphia as a child in the early 60s (by myself) and yes we all dressed up, I even wore little white gloves...it seems like a dream now...
John rocks the chicken world again. Nice knife method. Is this all copyrighted-- or should the apparel have a chicken on it. Must I ask before consulting incarcerated attorneys. John Rocks.
This would be perfect to serve with a "Mainliner Baked Potato"...a twice-baked potato recipe from a 1952 United Airlines cookbook which I have. Have eaten many of those out of blue china serving dishes back in the days of DC-7s!
This made me sad. I was served chicken on a Piedmont flight on the way to boot camp in 82. Last civilian food I ate for a long time and it's memory stayed with me throughout those days.
Hey chef you should do a whole chicken debone courtesy of Jaque Pepin.. I actually did it and it was amazing. You are the jacque pepin of where you are steppin. Side note I did debone a whole chicken ala jaque pepin and wasnt too hard. I wouls add some sausage or other fatty meat.
I remember back in the early 1980's when we took my grandmother to the airport, we were able to go with her right up to the stairs leading up to the plane. Then my mom and I even went with my grandmother in the plane to help her to her seat. Times have changed.
I will never understand how people can overcook there food. This chickenbreast is perfectly done, and cooking it more would be named "kiliing it twice" here in germany. i would always go the really really low risk of getting sick maybe one time in my life of undercooked food, then eating overcooked food my whole life
I remember traveling without ID. I even used an airplane ticket a friend bought and gave me at the last minute and traveled under his name without any problems. Ha! Much more innocent times; at least for plane travel.
Another possible source is charity resale shops located in or near wealthy neighborhoods. Local residents donate stuff not even halfway trhough its lifespan for a tax write-off, and those stores are very selective about the condition of items to go on shelves. A fun place to just browse, too.
It's a commercial, aluminum, saute pan. Any restaurant supply store sells them. You can also find them on Amazon but they're much more expensive. They come in many different sizes.
You mean you don't enjoy being beaten bloody and dragged off a plane because they overbooked and need your seat to get their employees to their next job? Well, la di da.
Love you Chef John. Have been waiting for ages to write a comment as soon as you post a video so that I can tell you how much you have taught me over the years. I used to cook as a chore but now it's my nirvana. You are the best!! Love from India.
It's amazing how close this recipe is to the bygone era of airline travel (I remember!). The butter and herbs enhancement is a very fine tuning and makes it even more beautiful. Tried it today with bone-in chicken thighs; the result is still marvelous. Thank you Chef!
Wow, this is a blast from the past for me lol. I remember having to fab out soooo many of these in Culinary school I could probably do it in my sleep :)
When I was in culinary school we served an olive tapenade stuffed pocket airline breast with a wild rice/basmati rice pilaf (cooked separately and then combined per order) with slivered almonds and golden raisins, and sauteed spinach. The plate was sauced with a basic lemon-butter sauce almost the same as the one in this video. The high contrast between the green and black tapanade and the white breast meat and "GBD" (golden brown and delicious) skin looked really pretty over the black and white rice ringed with the deep green spinach. It really made a gorgeous, sexy plate of delicious food.
My absolute favorite is when Chef John tells me to do something as he does exactly the opposite thing. I never knew I could laugh so much watching instructional cooking videos.
At your own risk, defined as: Bought frozen, then defrost relatively quickly to where the meat is still chilly. Not obliterated by your microwave defrosting or frozen (although roasts I leave more frozen) Fresh, buy as fresh as you can get it to your house within an hour or less, chill it, work with it raw relatively quickly. Both ways get it cooking as soon as you can. Juices running clear is the good sign of done. 150 degrees is perfect. Remember chicken that gets you sick 9 outta 10 means it started going bad before it was cooked. Fresh chicken is safe within means. Heck literal fresh chicken is okay without refrigeration as long as it's cooked soon after it's killed. Chef for almost 2 decades here. Don't be afraid.
Chef John himself said that the cauliflower fries were bad, not worth the effort and he wouldn't recommend anybody try to make them; so not everything he makes is gold. It would be creepy if it were.
This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any). It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out delicious! Without your video I would never have been able to make this. Thanks a lot!
Check out the recipe: www.allrecipes.com/Recipe/267578/Airline-Chicken-Breast/
Hi Chef, could you please tell me what kind of pan are you using? Thank you so much.
I have not seen an airline breast since culinary school! Nostalgia...
Chef John, mind if I give one suggestion for improving the technique you demonstrated in this video? First remove the wishbone before making any cuts. This can be done by first cutting scraping along where the wishbone is until the blade contacts the bone, then reaching in with your hand to the top, pinching and physically pulling the top of the wishbone out, and then pulling the rest of it out. You get just a little bit more breast meat if the wishbone isn't in the way when you cut the breast meat from the rib cage.
I’ve made this several times now. I’m making it for some deserving neighbours tomorrow. It’s the perfect balance between comfort food and an elegant meal. Keep ‘em coming Chef John!
You make my day with your voice and your intro
(edit: I feel sad again when I hear the outro but with a smile on my face)
Oh my goodness. I have watched so many people show me via UA-cam, how to cut up a chicken but you are the best. This 74-year-old home cook says thank you
#MichaelBooblé
Can you do a hard cider video? Homemade wine and beer?
"which i like, i mean heart"
Food Wishes The famous singer, from British Columbia, Canada.
In my family, we call him Michael Bubbly. I don't know why, but we think it's funny.
Food Wishes is 150° the same rule for Turkey too?
Chef John, when I first watched your videos I didn't like the way you talked, now I love it .
You're the Jonny Quest, of your Airline Chicken Breast.
epicsamurai5 i guess i am old , johnny Quest cartoon, the original ones, was my favorite, and i was not exactly a youngster, lol
I keep thinking I am going to go vegetarian, but then I watch Chef John...
I think I will just start using less, but more expensive, organic field raised meats...
I appreciate the sharpness of your knife. well played
Just made it. Very, very nice. It was so good it felt like someone else had made it! I also got a couple of pints (bit of a litre in reality) of chicken stock out of the carcass too. Thank you.
@2:03 Ah-ha!, this is what I have been doing wrong all these years. Thank you! It was a beautiful thing watching you butcher that chicken. Always a pleasure watching a pro do their stuff. .
Your basting skills.......I won't, I shan't, just Bravo sir, 👏🏼.
putting the tender under the skin is a really cool trick that I've never seen before - thanks, Chef John!
So lovely! All I want for myself out of this life is a man of Sam Elliot quality and a gas range! I miss cooking over fire.
I would love to give this a go. Chicken breast is among my least favorite cuts of all meat, and it simply comes down to a lack of knowledge as to how to properly prepare it; so thank you for this, Chef John! ♥
Oh my gosh! !! That looks delicious. .Simple and yummy. I've made something similar I used lemon juice.
I absolutely love your commentary!
One of your best Narration!!! ❤❤
Great deboning advice thanks! And best trick re stuffing the tenderloin under the skin 👍
As a home chef I'm always looking for something new... putting the tenderloin under the skin is a revolution in my mind. Thanks Chef John.
You are a genius lm lerning so much about cooking with you love it
Trying this tonight. Don’t think Chef John would be impressed with my knife skills...but I did pull it off. I’ll let you know how it tastes!
...I flew from Chicago to Philadelphia as a child in the early 60s (by myself) and yes we all dressed up, I even wore little white gloves...it seems like a dream now...
John rocks the chicken world again. Nice knife method. Is this all copyrighted-- or should the apparel have a chicken on it. Must I ask before consulting incarcerated attorneys. John Rocks.
Good job and thanks for guideline to make airline chicken breast. It is delicious food😍
For me, this is one if the top 10, thank you
Perfectly cooked chicken breast gives me something to Squawk about. Thanks Chef John.
I have yet to regret clicking 'like' before watching the video!
You're the Frank Sinatra of your something I mean I don't know what to say! Any way greaat job 👍 keep it up
This would be perfect to serve with a "Mainliner Baked Potato"...a twice-baked potato recipe from a 1952 United Airlines cookbook which I have. Have eaten many of those out of blue china serving dishes back in the days of DC-7s!
Mmmmm chef John this looks delicious can't wait to try it 😋👍
Thanks for sharing Airline chicken fry. I will try it at home.
This airline chicken breast is one of the best. That was the only one liner I could come up with. I was winging it.
I love hearing the word "breast" said aloud. It must be the fowl language!
you are after all an original member of the great motown group the supremes...
This made me sad. I was served chicken on a Piedmont flight on the way to boot camp in 82. Last civilian food I ate for a long time and it's memory stayed with me throughout those days.
The cornerstone of all airline's menu around the world!
Always the fly attendant say it...Chicken or Pasta to dinner!
Many thumbs up! Thanks for the excellent recipe and very useful tips.
Hey chef you should do a whole chicken debone courtesy of Jaque Pepin.. I actually did it and it was amazing. You are the jacque pepin of where you are steppin.
Side note I did debone a whole chicken ala jaque pepin and wasnt too hard. I wouls add some sausage or other fatty meat.
"Shhhhh, do not tell the USDA". 🤣😂🤣
Great job chef
You have beautiful hands, Chef John! 👏
VERY GOOD --THANK YOU
That was the sexiest sounding cooking show ever. And I will be trying this!!!!
That tender move is next level, chef.
But @6:00, all that herbage with no garlic and/or shallot? Tisk.
This first time I’ve ever seen a culinary breast enhancement surgery🤣
7:58 with subtitles hits hard
That was fabulous! Where did you ever find the recipe?
I remember back in the early 1980's when we took my grandmother to the airport, we were able to go with her right up to the stairs leading up to the plane. Then my mom and I even went with my grandmother in the plane to help her to her seat.
Times have changed.
Great technique for the tenderloin.
This is like the ultimate to cook to impress your significant other and don't feel like you overate
That chicken looks amazing. I might've just convinced my girlfriend to buy a whole chicken just to use this technique
Finally! Someone else who knows that Chicken is almost always tragically overcooked in the USA!
Look good!!
I will never understand how people can overcook there food.
This chickenbreast is perfectly done, and cooking it more would be named "kiliing it twice" here in germany.
i would always go the really really low risk of getting sick maybe one time in my life of undercooked food, then eating overcooked food my whole life
Great video. Thanks chef!!
Doing this tonight, with a squeeze of lemon juice to enhance the flavor.
This looks so absolutely delicious!!! :) So, why are they called airline chicken again?
They used to be served on airplanes because leaving the wing-drumette attached to the breast gives it the shape of an airplane wing.
Man that looks tasty...
love your comments!
Here In the UK I've cooked that same dish THOUSANDS of times and never once though to do that with the mini fillet
How sharp is that knife...slicing through everything like melting butter
THESE LOOK SO MUCH BETTER WHEN THE WING, IS FRENCHED.
This gives new meaning to DBSK's "Mirotic" when they sing "I got chuuuuuu uuuuuu under my skin"
👍
Yum
🤤delicia🍗💯👏👏😁
Yesssssssss!!
I remember traveling without ID. I even used an airplane ticket a friend bought and gave me at the last minute and traveled under his name without any problems. Ha! Much more innocent times; at least for plane travel.
Would this be a good candidate for sous Vide?
That's the way to do it.
I need to find out where u get those pans from..mine r not that great -_-,
Go to a business that supplies restaurants, they have all the professional pots and pans.
Another possible source is charity resale shops located in or near wealthy neighborhoods. Local residents donate stuff not even halfway trhough its lifespan for a tax write-off, and those stores are very selective about the condition of items to go on shelves. A fun place to just browse, too.
It's a commercial, aluminum, saute pan. Any restaurant supply store sells them. You can also find them on Amazon but they're much more expensive. They come in many different sizes.
can i have some?
You live dangoursly chef John
You are, after all, the Ted Dansen, of your Airline Chicken Breast (Enhancement)
This is the breast recipe yet!!
> Turn on CC
> Go to 7:58
> See how "crispiness" is transcribed
> Chuckle
> Repeat, because immature
> You're welcome :D
omfg that looks so gooood
well done
that tenderloin-under-the-skin trick is genius!
+Dustin Besser I know, right! Never heard of that before. Can't wait to try it. 😊
Chef, I've been here since almost the beginning, and I just wanted to say, you're a freaking legend.
I second that!
@@denisewills549 I third that!
I fifth that ! but lets stop here
Agree!! Coolest chef to learn from!!
You are the Ric Flair of your chicken breast of the air.
WOOOOOOO!
WOOOOOOOOOOOO!!!!!!!!!!!!
Airline Ric Flair is definitely not someone you want to be though.
Alex M Yeah, airline Ric Flair sexually harasses flight attendants.
Chef John, you are the aviator of my salivater.
"and i got you, under my skin"
MOOSEDOWNUNDER *slow clap* 👏
Thanks, Frank!
Is this a TVXQ or a Frank Sinatra reference?
Gayy
“Crispness” auto CC’s to “Chris’ Penis” under UA-cam’s algorithm and I think that’s swell.
Bruce Hartford Just was going to post that as well. When I red that part I was like ‘wait - what?’ 😂
Bruce Hartford what's creepy is my name is Chris, seeing that freaked me out!
- I was like, "he did what to me?!?!?!"
Bruce Hartford yep
Soooooo good John. Love the prop spinach 👌
You are, after all, the Bob Vance of your Airline Chicken Breast (Enhanced)!
BakersTuts Bob Vance, Vance Refrigeration
Bob Vance Vance refrigeration
What line of work you in, Bob?
Hey now real talk my first name is Vance. No joke.
Are you referring to the humble Bob Vance of Vance Refrigeration?
Airline chicken isn't the only thing lost to time... Apparently good customer service from airlines is a thing of the past as well. 🙄
dragonheart8706 And enough room to move your feet!
You mean you don't enjoy being beaten bloody and dragged off a plane because they overbooked and need your seat to get their employees to their next job? Well, la di da.
Alfredo C I know, I'm sooooo hoity-toity. 😂
It’s not the airline, it’s the people that work there.
Blame airline consolidation.
Love you Chef John. Have been waiting for ages to write a comment as soon as you post a video so that I can tell you how much you have taught me over the years. I used to cook as a chore but now it's my nirvana. You are the best!! Love from India.
So true. Though I have good (-ish) cooking skills, I've learned so much from chef John. He made me a better cook
1:45 "We'll use mostly the tip and the first few inches"
So sad but so true
I know, stingy haha
That’s what she said 🤣
@@MissEasyPeasySleasy yea that was the joke....
You are, after all, the Lou Pinella of getting salmonella. jk, looks great!
The subtitle for "crispiness" is a bit off.
Nah. It's legendary!
interesting surname
It's amazing how close this recipe is to the bygone era of airline travel (I remember!). The butter and herbs enhancement is a very fine tuning and makes it even more beautiful. Tried it today with bone-in chicken thighs; the result is still marvelous. Thank you Chef!
Wow, this is a blast from the past for me lol. I remember having to fab out soooo many of these in Culinary school I could probably do it in my sleep :)
Was just going to say that lol. This with rice pilaf and glazed carrots so many memories lol
Ha - I had forgotten about all of the rice pilaf and glazed carrots - too funny! 😂
When I was in culinary school we served an olive tapenade stuffed pocket airline breast with a wild rice/basmati rice pilaf (cooked separately and then combined per order) with slivered almonds and golden raisins, and sauteed spinach. The plate was sauced with a basic lemon-butter sauce almost the same as the one in this video. The high contrast between the green and black tapanade and the white breast meat and "GBD" (golden brown and delicious) skin looked really pretty over the black and white rice ringed with the deep green spinach. It really made a gorgeous, sexy plate of delicious food.
Sounds delicious!!!
@@biggdaddy202003
how’d you make the glazed carrots?
My absolute favorite is when Chef John tells me to do something as he does exactly the opposite thing. I never knew I could laugh so much watching instructional cooking videos.
Thank you Chef John, for creating such a clear presentation with great visuals and advice!
"its perfectly safe"
"do it at your own risk"
you son of a
b8n2u ...bisque ;)
....biscuit eating bulldog. ;)
At your own risk, defined as:
Bought frozen, then defrost relatively quickly to where the meat is still chilly. Not obliterated by your microwave defrosting or frozen (although roasts I leave more frozen)
Fresh, buy as fresh as you can get it to your house within an hour or less, chill it, work with it raw relatively quickly.
Both ways get it cooking as soon as you can. Juices running clear is the good sign of done. 150 degrees is perfect. Remember chicken that gets you sick 9 outta 10 means it started going bad before it was cooked. Fresh chicken is safe within means. Heck literal fresh chicken is okay without refrigeration as long as it's cooked soon after it's killed. Chef for almost 2 decades here. Don't be afraid.
Oh and rinsing the meat and patting it dry if it's fresh. This is something so many people don't do. Clean their chicken.
Technicolor you’re a chef but you think running your chicken under water cleans it? Hahahahaha. You’d get laughed out of my kitchen.
3:59 I was super surprised that he didn’t use any cayanne and then a second later he did 😂
who the crap disliked this???Chef John only makes gold!
BigPawTivald I thought he made food?
Except for the ketchup and cauliflower fries videos.
Golo that's food
Someone wanted silver. 😆 And I think Golo was responding to the OP, not your comment.
Chef John himself said that the cauliflower fries were bad, not worth the effort and he wouldn't recommend anybody try to make them; so not everything he makes is gold. It would be creepy if it were.
Where’s my martini?
This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any). It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out delicious!
Without your video I would never have been able to make this. Thanks a lot!