This Pan Sauce Technique Makes Chicken 10x Better
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- Опубліковано 13 лют 2024
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Chicken pan sauce:
1 medium shallot finely diced
2 garlic cloves sliced thinly
2 tbsp finely sliced chives
1/3 cup dry white wine
1 cup chicken stock
2-3 tbsp unsalted butter
2 tbsp finely sliced chives
Juice of 1/2 lemon about 2 tsp
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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I need a new pan but not sure whether I should buy SS, non-stick, or both? Can you help explain when to use which? Always worried food on SS will stick, but I suspect you won't get a good seer with non-stick? PS love your videos and both your subtle and non-subtle humor!
Nice, can I add mushrooms? And maybe a little cream? Also I'm thinking about mashing an acorn squash to put under it. Can I do that?
@@Flanker234For what it's worth, I only have one non stick fry pan for eggs/omelette only. I see people buying whole non-stick cookware sets which isn't necessary, or exactly healthy.
A sauce pot/pan never has to be non-stick because you have lots of moisture in it...
Just use stainless, carbon and cast Iron. Don't cook acidic foods, like tomato based sauces in cast Iron or carbon though... only in stainless.
Just don't leave acidic sauces/foods in too long after cooking.🙂
Hey, bub, that's not pan frying.
@@VC-zk1kv That actually makes a lot of sense, thanks! So, I ended up buying a SS pan and DANG, best chicken I've ever made! I followed Sonny's @thatdudecancook chicken recipe nearly to a tee and it was nothing I could have created on non stick. Clean up was easy ONLY after making the sauce which removed 95% of the fond...my nightmare would have become reality had I not.
"I love chives, my favorite herb I think... I'm bald" Nice!
He's incredible
I am dying rn, that caught me so off guard. Hilarious.
Wait, does that mean there is a correlation between chives and baldness then?!
I had to pause and go to the comments to see if I heard that right and now I'm laughing so hard
Gets me every time like a sneak attack that makes you laugh 😅❤
Sir please know we cook VERY many of your recipes and they are always fire. Also we refer to you as “Fridge Puncher,” as in, “Is this Fridge Puncher’s recipe?” You’re our favorite cooking channel by far!
I will always have a special place in my heart for pan sauces, on another note that might just be the juiciest chicken I've ever cooked! HAPPY COOKING!
Intro music slaps 🎵 🎶
Thanks for the great content! Is there an equivalent technique to the pan basting when you're cooking more than one piece of protein at a time? I haven't tried it because I'm usually cooking 8-12 of whatever I'm making to feed the family.
Sonny, what you said about the grain of the meat of chicken breast at 10:39 isn't actually correct. The grain isn't running across a chicken breast; there's a seam down the middle, and the grain runs diagonally outward from the central seam, so when you slice it the way you sliced it, part of it gets cut across the grain, but then as you go through the breast, you hit the other half, and suddenly your cuts are with the grain.
Look at 11:15. You can see that a portion of the chicken breast shows the grains much more aligned with the cut.
If you first cut a single cut down along the seam, you could then slice each half across the grain, and it should be more optimal than slicing it along the length. Try this and see if it doesn't work for you.
You the man Sonny !
I'm 45 and my step dad taught me so much, but I feel like you have taught me the rest of what I need to know for excellent food. Thank You! And RIP fridge
2:04 really embodies this cut to the chase no-nonsense approach I love this channel for.
For real. Lots of cooking channels would start with the history of fire, then how chicken was domesticated then slowly proceed with the cooking, all for more ad revenue.
I like these calmer videos as opposed to the manic ones. Thanks for sharing. I also like how you said how to make the rosemary salt as part of this. It's a pet peeve of mine when a chef adds some sauce or seasoning mix that is clearly a flavor bomb and just ignores it or hand waves it for "another video". I ALSO like how you explain alternatives or why you do what you do. (all that is probably why I'm subscribed).
Can’t watch a Josh Weissman video for the same reason.
Get over it.
Seconded.
I don't think it's fair to him that he needs to put his rosemary salt recipe in every video when he uses it, if that's what you're suggesting. It's the first time I've seen him add a rough recipe of his rosemary salt in his videos. He usually only just mentions it.
@@CatineSkyi I only said thanks for doing it this time, focusing on things I liked about the video. I did not give an opinion on what he should do every single time. You do make a good point. I suppose I disagree. I think it is fair in a long-form video about a recipe to cover every key component of the recipe in the video, including spice blends and the like.
You’re not wrong about Made in, high quality stuff. I’ll go back to drooling now.
Same
They are the best!
Pan sauces really elevate a good piece of protein to a great one.
The flavor you get from deglazing a well-worked pan is magnificent
Dude you are the g.o.a.t of UA-cam chefs. Informative, entertaining, concise. I watch all your vids they took me from takeout & boxed food to a somewhat decent home cook. Throw in some fridge beatings, random goofiness and well timed humor I love it 👊
The chemistry with Marcus is on point you guys work well together Keep that guy around.
St Gilbert & if you know you know
I agree. My other favorite is Not Another cooking Show
This man does not miss. Honestly one of the best vids you've made.
Informative, entertaining and concise.
What a guy!
I’ve watched all your videos and made a ton of your food. It’s wonderful. The part I like the most, is that your videos aren’t edited hyper focused on the sloppy food sounds. Not everything needs to be sloppy asmr “satisfying” garbage. I love you.
I made this tonight and I added mushroom in the sauce for me! My husband is not a fan of mushroom. He said whoever I am following is an outstanding chef. The sauce was out of this world!! This comes from a man who owned restaurants in Seattle. 👏👏👏👏👏. Thank you! ❤️
"I'm bald.." lmao 2:04
I’d like send appreciation to all the prep work you do before you film.
I appreciate how you mention length of time cooked and temperature setting. Most videos miss out these very important details.
These are my favorite videos on this channel. Stuff I can do quite simply at home for my family. Will make this next week. Thanks dude.
Thank you much Sir! That had to be the most beautifully plated chicken breast I have ever seen in my 49 years of life!
...and Happy Valentine's Day 💘
The combination of the audio and visual played while showcasing the freshly plated chicken ... *chef's kiss*
I love these videos with the longer format and explanations. I'm teaching my daughter to cook and this fits in well with pan sauces, gravy, etc.
Thanks for helping me teach my 9 year old some awesome tips and methods!
There’s something special about a dish being so simple but being so good
I’ve started using the Chinese method of marinating meat (dicing and washing, scratching with liquid seasonings, then scratching with corn starch). With the declining quality of store bought meat, it’s almost a necessity and does a lot to bring up flavor and texture. Also helps thicken any sauces or keep sautéed vegetables from ruining the browning on the chicken.
Scratching? Is this some kind of spell-check issue, and you meant to type a different word?
@@fordhouse8b no, that’s how chef wang gang refers to the technique. you basically whip the meat and seasonings with your fingers until it’s all been picked up by the meat, and then do it again with the corn starch until it becomes sticky. I doubt there is any real hoodoo to it, but it does cause the seasoning to adhere to the meat instead of sitting in a pile of juice.
Love the little bits of technical info.
Would love to see a "Marcus Can Cook" series. Would like to see him try to make simple dishes like this one. Just to see what the average Joe can do. Maybe with a review of what he could have changed for a better result.
That's a great idea.
Could not agree more on the absolute beauty of simple ingredients with proper techniques. It's becoming increasingly more difficult eating out with how well I've been cooking at home. Thanks for all the instruction!
This video felt exceptionally educational. I love all your videos-super helpful and informative… and teaching us delicious recipes. Thanks for sharing what you’ve learned!
Sonny, my man, you seem tired. Take a break, we need you up&runnin. As always, great vid and awesome recipe, thank you so much
This is it, this is the video I’ve been needing for ages. I think your simple and direct approach, and thoughtful advice, may have finally solved some of my misunderstandings and mental blocks with pan sauces, and I really appreciate it.
Your comfort in cooking makes it so enjoyable to watch !! I wish I was that chill 😂😂😂
Sonny thank you and Happy Valentine's Day ❤ your videos just make my day
This dude can cook!!! 🔥🔥🔥🔥😊
I like how the tone changes to a more serious one for more technical videos. Brilliant take.
This is serious? Holy shit I’m almost afraid to watch more videos from this guy
It's always good in recipes with alcohol to hear the alternative option for those of us who aren't able to use it - much appreciated! :)
You explained that really well. Thank you.
Hey brother. First, thanks for all your videos. I've been consistently cooking for the last few months now using a lot of your videos as a foundation. You seem a little tired in this one, it's okay to take a break sometimes. Take care of yourself good sir.
this was my last video before a much needed break lol, I'm all good
Sonny - your cooking videos are inspiring and make me want to cook and try your recipes. You also are very detailed and instructional. And to make it even better, you're one of the most entertaining and witty presenters. Every success to you, family and team. Thank you for your professionalism.
I'm literally making this as we speak. I didn't have shallots so I just finely diced onion and I don't have chives so I'm substituting that also. You couldn't have timed this video better because I knew I had chicken breasts to cook and I didn't know what I was going to do with them. Thanks brother for always coming through in the clutch and providing new inspiration for different dishes.
How’s it go? I’m curious about cooking this with thighs instead
@@Ilyas2.0-hn4qd it went well. Thighs would add more flavor, and if you have them skin-on, a chance at that crispy skin which is always good.
Love hearing advice on how you store Herb's!
OK yes I followed this closely...I LOVED the result that came out!!! Went back to the pan to devour the rest of the sauce and picked the chicken clean! Fantastic!!! THANKS
Really enjoying the channel. Always fun, and informative. I've already made a few technique tweaks and am pleased with the results. Making that chicken this weekend.
Good looking sauce and seems easy and fast.
The only way I can get skin-on chicken breast is to process a whole bird myself.
Grocery stores either have bone-in chicken breasts with skin or skinless breasts.
ThisGuyCanTeachEnertain,....Thank you Sonny. Your fabulous positive character comes right thru in your videos. These are great learning videos for me as I try to elevate my cooking skillz. I really appreciate the healthy and relatively "simple"(achievable) cooking results. I get the impression you could be explaining how to replace a storm door and make it equally approachable and doable. Cheers.
you are so gifted!
The basting is what sold it for me, I can get a good sear on a chicken breast, but this is next level!
Gonna make this for my fiance for Valentine's dinner Saturday night. I had a whole other meal planned but holy crap I have to make this!
I struggle with pan sauces for some reason. Awesome video that helped a lot. Thanks for sharing
Thank you so much for the weighted rosemary salt recipe. That really helps.
Thank you for the inspiration!
the seasoning is so good
Perfect looking …. Gotta work on this. Thank u!
This is easily my favorite chicken recipe! Made it 3 times already. When I have a thicker piece of chicken, I find air frying after basting helps raise the stubborn internal temp that gets stuck at around 100-110 degrees on the fattest part. Something like 315-325 degrees on the 'bake' setting for even just 3 minutes helps me reach that 150 temp to finish off the carryover to 165.
I use white wine vinagar on my pan sauces, and its absolutely amazing. It's what A1 wishes it could be.
White vinegar isn’t the be-all, end-all of ingredients, but it is underestimated. Simple, cheap, and packs a punch, so a little goes a long way. For many years where I work, we used a combo of white wine, vinegar and lemon juice as the base for our sauce for fish, for an al you can eat buffet and for many banquets. Done right, it can be delicious, done wrong it can be disgusting.
Followed your tips with cast iron. Didn't use thermometer, but feel firmness instead. Came out done with grilled marks & juicy. Thx 😊
Wow, I just learned more about cooking that from any other video. Amazing.
I’m a decent cook myself. But your style and test concept cooking is fantastic. Big Thank You! Fun guy! Great food! Perfect!
Yesssss needed more inspiration
Your videos have rekindled my desire to do more cooking. It started with the Made In 12" nonstick frying pan I bought a few weeks ago. Today I got my Made In 8" Chefs knife 🔪 Funny what a difference new, quality cookware makes 🍳
BTW Not only are you a great teacher but you and Marcus are hilarious too🤣
Looks amazing! Getting ideas for dinner!
Great video guys!!! I'm retired in Louisiana! Keep up the great work!!
Love you and your channel, excellent content and tips yummy
Looks flippin amazing, can't wait to try
just made this with chicken strips. omg..... delicious, thank you. it is so so good
Not only is a pan sauce delicious, it helps make washing the pan a lot easier. It’s a win-win.
I missed it the first time, but I bursted out laughing on the 2nd watch through when you said, “I’m bald”.
Looks delicious and easy to put together
love this guy's videos
Worked great did the pan sauce with pork tenderloin and it was delicious. And on a weeknight for supper with some roastie potatoes and carrots. Thank you for this.
Thanks, great ideas!
This looks incredible. Watching this while reheating some ribs we smoked Sunday, love the ribs but I think chicken is on the menu for tomorrow night :)
Simple and great ,thx
Beautiful!
Your chicken tender pan sauce recipe blew our minds at home. I make it once a week now because my family loves it so much. Can't wait to try this!
You're awesome man. Keep rockin it brother!
I love your recipes and use them often. My question is how do you cook for a family. Maybe you can show us how you would cook 4 chicken breasts?
I made this today. I’m basically incompetent in the kitchen, but the recipe was easy enough and the result was terrific, truly some of the best chicken breast I’ve had. (And everything made yourself automatically tastes twice as good.) Thanks!
Made this for the first time for dinner tonight and dude seriously sooo good. I wish my stomach was never ending I could have just ate it forever. Making this again on Wednesday. Me and my taste buds are forever grateful. Thanks!
That looks amazing
Thanks
Looks great
Made this tonight. Incredible.
Great job
You fixed my butter basted ribeye! No one told me about the extra carry over cooking from the basting!
Thank you!!!! I’m buying a t-shirt just for that nugget
Just made this tonight. Amazing! Better than chicken you will find at a restaurant, just like Sonny said!! This will go into regular rotation. Thanks Sonny!!
The Goat! Thank you for ur channel
its these simple dishes that I love about your channel. I watch to be able to cook, not look at some ingredients I can't get my hands on.
I do the sauce in a very similar way when I make a pan of fish. Finely chopped onion, white wine, Citron, fish stock, garlic, butter and parsley. The fish is just salted and coated with flour and egg (just like a normal breading but without the actual breading). A nice glass of the chilled white wine goes perfectly with that. Enjoy.
I just made this for my family, and it was freaking amazing. I did oversalt the chicken for sure. So next time i know. Probably 30% less salt. Will definitely be making it again, probably next week!
My favorite video yet and loved the sword at the end
I learn most of my cooking between you and my Creole step dad. Your step of basting my meat has made my meat so beautiful.
That was excellent!
I make the same sauce , though use tarragon & a dollop of dijon mustard. Yum-o!
You just made me verbally express , "OOOOOH!"
I made this today.. my god was it good. Definitely making this again, and again, and again....
a beautiful dish chef
Great video Tony! I loved cream sauce and Myke Zigby's
Very detailed video nice job
Looks great 😊
Love it!
Sonny, you're the chef Man❤
JFC! Thank you for properly explaining the benefits of basting, especially when it comes to cooking uneven proteins. I swear I just left a rant of a comment on another youtube channel because they didn't understand that basting is phenomenal for many reasons, and this one is often overlooked. You can focus your basting on the fatter/thicker end of a protein to help it cook more evenly. I could go on, but suffice it to say that your protein game is on point, Sunny!
My only critique here is that you didn't talk about the importance of gelatin in the pan sauce. If you use store-bought chicken stock, your sauce will be watery and thin no matter how much you reduce it, so if you're using cheater stock, just bloom about 1-2 tsp powdered gelatin per cup of stock, and this will help your sauce tighten up as you reduce it.
SDE - simple delicious elegance. Just spot on use ingredients.
12:27 lol. That’s the key - to get the chicken right, emulsify the butter right etc. it takes practice.
Also why not adding that butter that the chicken was in? Would it add some nutty taste to the sauce