CHICKEN CAGE MATCH: Julia Child vs. Thomas Keller vs. Marcella Hazan
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- Опубліковано 28 вер 2023
- 3 chefs, 3 famous roast chicken recipes. Julia Child vs. Thomas Keller vs. Marcella Hazan. Who wins?!
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Cookbooks used:
🚩Thomas Keller's Bouchon:amzn.to/3ZyBdXi
🚩Mastering the Art of French Cooking Vol 1 & 2:
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🚩The Art of Essential Italian Cooking: amzn.to/46tJb67
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Ingredients:
Julia Child's Roast Chicken
- roasting chicken
- 1/4 tsp salt
- 2tb softened butter
- sliced carrots and onions
- for basting: 2 tb melted butter and 1 tb cooking oil
- 1/4 tb salt
- 1/4 tb salt
for sauce:
- 1/2 tb minced shallot
- 1 cup brown stock
- salt and pepper
- 1 to 2tb butter
Marcella Hazan's Roast Chicken with Lemon
- roasting chicken
- 2 small lemons
- salt
- pepper
Thomas Keller's Roast Chicken
-roasting chicken
brine:
- 1 gallon water
- 1 cup kosher salt
- 1/4 cup plus 2 tb honey
- 12 bay leaves
- 1/2 cup garlic cloves with skin on, smashed
- 2 tb black peppercorns
- 3 large rosemary sprigs
- 1 bunch of parsley springs
- 1 large bunch thyme sprigs
- kosher salt and pepper
- grated zest and juice of 2 lemons
- 2 tb canola oil
- 2 tsp chopped thyme leave
- fleur de sel (flakey salt ;)) - Розваги
Julia: All the butter, then add butter
Marcella: Lemons where the sun don't shine
Thomas: You need to woo your chicken before you roast it
LOL!!
Oh man you missed Jacques Pepin! But the whole idea of pitting legends' recipes is devilish. Keep'em coming!
Pepin is a master at chicken. But I want to raise you Zuni Cafe's chicken recipe. It's the best I've ever had.
👏 👏 👏 Good point!
@@pnourani That is true! 🤔 I may have to make my own match.
If he put Justin Wilson up against them he’d win “I guarantee.”
@@CAP198462 🤔 I will have to check that out!
Julia wrote ‘Mastering the Art of French Cooking’ in 1961, when ovens often had cold and hotspots, and did not heat evenly. That is why she instructed you to turn the chicken frequently.
Agreed, but also the chickens back then were quite different from the super-quick growing breeds of today.
Also, she felt obliged to represent French tradition in "Mastering" -- indeed her writing partner Simone Beck insisted on it. I would guess that in later books like "The Way To Cook" she had evolved a recipe that was less fussy without sacrificing on the result.
Rotating the chicken while it roasts allows the juices in the chicken to distribute throughout the meat, especially in the breast
@@urbangardener66literally incorrect factually and semantically.
Rotating the meat does none of that, which semantically is the same as turning, FLIPPING would have some kind of effect. Rotating is only to make sure even cooking for hot spots is achieved. Flipping serves the same purpose as rotating, by obviously cooking the other side of the meat, but also the same function as basting by allowing the rendered fat that has coated the bottom of the meat to now run down the other side of the meat. That's why you usually cook something with a fat cap with the fat cap side up so that the meat can "self baste" since the fat will render out and run down the meat using gravity. It does not go back inside the meat and through it during rendering. Though basting, whether mechanically or by the food, is not always something you want though some find desirable since it will darken the skin since it allows the thermo conduction from the oil the constant rendering or basting of fat (since it's a liquid) helps cool down the meat and makes it take longer to cook. It's a trade off.
Redistrubiting juices within the meat has nothing to do with either as that does not happen until after you finish cooking. Meat will continue to render out fat regardless of which way it's turned or flipped. Once you finish cooking meat and allow it to rest, then "the juices redistribute inside".
You can test this for yourself easily by immediately cutting into a fresh of out the oven, off the grill, etc piece of meat and watching how much juices flow out of it. And doing exactly the same, but letting the meat rest for 5-10 minutes first.
Liquid, be it water from evaporation or fat from rendering, are constantly being expressed out of meat as you cook it. Just turning it around doesn't somehow make the fluids go back INSIDE or into other parts of the meat.
@@Mr_Jumbles you can write as long as response as you want, all I know is that I've been rotating my birds a quarter turn while they roast for almost 50 years now and the juices redistribute through the bird as it cooks. Much like a rotisserie chicken...wow what a concept.
I made a beef stew in my Instant Pot last night, and it called for two bay leaves. I automatically added a third, and said out loud, "I'm not driving!"
😂😂😂
Now, I take a few and boil them in a coffee cup and just add the liquid.
Bowl You and call you Jamie!!
❤
I have a KitchenAid in the same silver as Jamie and now when I pull it out I do a jump and go “Silver Fox!” like Jamie does 😂
@@arianamauery9281 Mine is dark blue, so I guess I have to call it “Blue Devil”.
Ho-lee, Keller's chicken looks amazing.
Dude literally made the cartoon roast chicken of childhood memory into a real thing.
I’m curious to see how the simpler TK “at home” roasted chicken would fare against the simpler preps of Julia’s and Marcella’s.
He should have done 4!
You said “simple” and “Julia” in the same sentence. Fail.
It’s similar to Marcella’s.
@@PootWindbreaker Kindred
Simpler even as Marcella`s Chicken?
I’ve never used 12 bay leaves in a year let alone one pot. Sweet Jesus 😂
Also, brined chicken always wins hands down. Won’t even be a contest.
I recommend you try out dry brining - and also spatchcocking. You're gonna get next level chicken. Kenji Lopez-Alt is your man.
We now spatchcock and wet brine our turkey for Thanksgiving and Christmas dinner. Delicious, moist meat, crispy skin, carcass is ready for soup while the neck contributes to the gravy for the meal. Roasting time doesn't take all dang afternoon.@@JohannesWiberg
The thing is with bay leaves, they have to be fresh. I pluck them straight from my bay tree in the garden. Crush them slightly before using, They exude the sweetest/savory aroma unlike any other herb and add a subtle piquancy to many dishes. Those dried-up specimens that come in a supermarket jar will, I agree, add very little to a recipe. I'd recommend planting a little bay shrub in a pot. They look pretty and can be easily pruned into a ball shape if you want to make a feature of it.
@@twigletz7384 It depends where you buy your dry herbs. I buy mine at an Arabic store. The dried herbs last very long.
I use bay leaves in almost all savory dishes. Taco meat, chili beans, soups, they add a wonderful flavor that doesn't shout bay leaf. In the lemon chicken I would put 2 bay leaves and 2 garlic cloves in the cavity with the lemons.
I think the lemon stuffed chicken looked very nice for being without any additional fats and sauces, and the recipe not using dairy or bread type stuffing may well make it more accessible for people with some food restrictions. People who can't eat certain things often end up filling up on sides, and making the starring dish for them as well is a nice compromise. Love the confidence lately, too.
Good points!
I’ve done the lemon thing before, but I put more herbs onto the outside of the chicken. I only use one lemon though. The place this technique shines is if you roast Cornish Hens. They tend to be a bit dry, so having a quarter of a lemon in the cavity works really well.
Now here’s an idea. Combine all three recipes for the “ultimate roast chicken.” See how it turns out. :3
I would go with simpler brine (water, salt, sugar), butter under the skin, and lemons in cavity. Tuck wings under, and truss the legs.
@@fordhouse8bThe perfect hybrid recipe.
That's what I said! Of course, I was born in New Orleans, where our motto is, "Too much is never enough!" Ha-ha!
That Keller chicken’s skin was mahogany colored! 😋 This was FUN, please do more cage matches!
Edit: Now suffering from oven envy.
Now I'm thinking about doing an orange version of Marcella's chicken, maybe with a hint of 5 Spice or Tajin.
let us know how it turns out! it sounds amazing.
That sounds so good... yum!
First two chickens: polite nibbles, final chicken Jamie transformed into a beast and WOLFED it down. I think that proves he loves the last one.
Once you brined the chicken, I knew it would be the tastiest because I’ve heard brining chickens and turkeys makes them especially juicy. Also his skin looked Amazing! Thanks for a great recipe showdown.
Yeah but you're playing fast and loose with salmonella. Even the great Martha Stewart stopped wet brining irds after she and her crew got very sick from a Thanksgiving episode.
Two details here have me doubting M. Stewart's mishap' was anything but a cross-contamination accident (ie. Infecting the bird after cooking, with soiled tools or surfaces) : a) if only for it's salt content, and providing a certain time, brining is already potently disinfectant. b) so is oven-cooking, also providing sufficient time, obviously.
As for Keller's brine, twelve bay leaves, brought to the boil, make a fantastic antiseptic, plus the salt, pepper-corns, and cooking time, again...
My dad has been brining our Thanksgiving turkey for years and it is amazing every year.
@@lillyess385yeah, I don't think that had anything to do with a wet brine. Sorry... I've had wet brined turkey every year of my life for Thanksgiving. And most of the ones from growing up in the 80s & early 90s were questionably brined in the sink overnight. Nobody ever got salmonella. Yeah, I know that's anecdotal evidence, but so is one story about Martha Stewart. 😒
@@goldilox369it is more about how chicken and turkeys are raised in the US.
We have recipes with brined poultry in Europe too, yet salmonella is less of a problem.
It s the same with the eggs, salmonella is a very american issue. Because of the raising conditions.
(Germany was a noticeable exception in Europe before some regulations changed, with far more cases than the rest of Eu, but also far more than in the US)
I have been putting lemons up chickens bums for years. No idea it was an Italian technique. I also now add a bit of white wine or even vodka to up the flavour. Not sure if it helps, but an excuse to open the white early! Loved this.
Mu mum used to put some apples, that works pretty well too. Specially that you can eat the roasted apples with the chicken.
@@Nixx0912
I never thought of apples. That sounds delicious. I'm going to try it. 😃👍
I do it with my T-day turkey too, it just adds a little brightness to the meat.
I read somewhere that Julia's technique was solid for its time period. If she'd learned to cook thirty years later that the technology available would have changed her preparation times and temperatures. So maybe her techniques *was* a 10/10 when it was written.
Carrots and onions in the bottom of the roasting pan help prevent juices from scorching and becoming unusable! I always make sure to do it with my Thanksgiving turkeys.
I was going to say so, and they also contribute their sugars and distinct aromas to the drippings, which were used as a base for the gravy, which was out of boundaries in the scoring, remember? A little unfair, I find. Unfortunately, J. C.'s forte were not in the sauces, or she' d known better than overpower those dish-glazes with beef stock, rather than chicken, plus a 1/4 cup dry vermouth or sherry or marsala for a start...?!
@@marie-suzankalogeropoulos9249JC definitely evolved on that topic, I have both Mastering and The Way to Cook from 1989. TWTC has much simpler recipes and her pan sauces are exactly as you described.
I’ve gotta say that oven looks great! It looks like it would be perfect for someone like me who is in a wheelchair. It’s super hard for me to get stuff in and out of an oven so having it just on the counter like that would be perfect! The chicken all looks so good!
While I don't use a wheelchair, I've worked in group homes and various other settings that included helping people who use wheelchairs, since I was 17. So 30+ years experience with a lot of different people using wheelchairs in different ways. Anyone using a wheelchair long-term will know more than I do about what works for them, but few people have the range of observation of comparing what works for different people in different situations.
If possible you want a countertop oven where the door opens to the side, not forward. You want to avoid having to reach over the hot oven door, so your hands or arms don't accidentally brush on it and get burned. Unlike the door to an oven in your stove, with the hinge low to the ground, an oven on the counter will have a hot door at counter height, where your arms will be while reaching into it.
And a standard height counter would make this more likely, if your wheelchair doesn't either stand you up or raise you, seated, to eye level, as you're really sitting too low to reach over the door. (Your height will affect this, especially the height of your shoulders in comparison to the height of the counter.) Or else put the oven on a counter that has been lowered, or a table that has been lowered to set the oven at a safe height to reach into. (And yes, I know that wheelchairs that hold you up to stand or raise to eye level are hard to get covered by insurance, and crazy expensive to buy yourself.)
Location will matter a lot, as well. You need to be able to get a heavy, hot item from the oven to a counter with a heatproof mat, or someplace else where you can put it down safely, without having to rest it on your lap to free your hands to move your wheelchair. I've seen people manage moving hot containers of food in a variety of ways when using either a manual or power wheelchair, and it's rarely what I'd consider safe in comparison to being able to hold the pan while walking.
A door that opens sideways, and enough space on the counter in front of it that you can pull a dish out of the oven and rest it on the counter without moving further, is ideal.
Jamie or someone with experience with the oven would need to comment on if it heats fast enough that you could leave the door open to prep the food in front of it, slide the dish into the cold oven, and then set it to heat. And also how long you can leave the door of the oven open if you preheat it, and still have it count as preheated.
Considering she learned how to cook in France, I think JC's recipe/process was intended to mimic the rotisserie machines you outside butcher shops in France. Potatoes are usually placed at the bottom of the rotisserie machine, so that would explain the need for butter, which is also needed for the potatoes.
Remember that chickens were practically a different bird in Julia’s era and especially in France. Our current birds were developed for looks not eating quality. In one of her books she describes chickens as “exquisite birds.” Ha! Very funny Julia.
Quite frankly they were different in the 80s. And I'm just... well... 42. The skin was different. Crisper, without the meat drying out.
Or maybe my late gran was a chicken genius, who knows.
That Thomas Keller is going to be tried next week though. No rotisserie chicken from the Belgian market then.
@@TheShrike616 Nah, you're correct. The Cornish Cross (our modern grocery store chicken) hadn't overtaken the grocery store market, and there was generally more variety. Most modern chickens are bred for size, rather than flavor (which is part of why chicken is so inexpensive per pound).
Weren't the birds more gamey and tougher?
@@lillyess385No
So true! Chicken doesn't even taste like chicken unless you buy it from a farmer. It is impossible to get those huge chickens to taste right. Hard to get parts cooked enough without not being bloodly.
You can really see how much work Jamie puts into his videos. They’re borderline art at this point.
Waiting for the recipes of what to do with leftover chicken-soup, chicken pot pie, taquitos, enchiladas, on and on! I'm totally enamored with this channel! I love a good roast chicken with all the sides!! Good job!
In a french cooking julia child style i expect more something like bouchees à la reine to deal with chicken leftovers.
Great to have him make some 1000 fold puffpastry to then build the vol-au-vent.
I've never heard of those dishes but would love to see him try. @@etienne8110
Keller's roast chicken wasn't just an investment of thyme but of salt, honey, peppercorns, rosemary, parsley, lemon, garlic, and bay leaves! Interesting challenge. I really want to try Marcella's roast chicken, but one of the family dislikes lemon in chicken so I probably never will. *sigh* Anyway, I wonder if Julia's butter-heavy recipe may have been necessary with the type of chickens available during her heyday.
You could probably do it with orange as well. This may get past your family’s dislike of lemon
@@davidlist684 Oh! Good idea. They aren't much of a citrus person, but I think orange wouldn't taste nearly so strong. Thanks!
try one lime. It's wonderful on chicken fajitas or tacos.
Do it anyway, they can have a grilled cheese or something on that day and they'll live 🙂
I agree, if you have the time Keller’s brine is well worth it. In addition to it being juicy and well-seasoned you can actually taste the herbs from the brine, they kind of fill the nose. Btw, it’s the sugar in the brine that makes the skin darken so much. One tip I’ve only seen one other chef do, I always remove the wishbone when prepping a chicken. Just run a knife along it through the neck hole and work it out with your fingers. That way you can get the whole breast in one piece when you carve.
I remember Cook's Illustrated comparing ways to roast salmon, and they compared using nothing, sugar solution, or honey solution on the surface, and the honey solution browned far deeper and more evenly than plain sugar. I can't, offhand, remember why. But the honey in the brine is going to make a difference beyond just the the sugars.
It feels as if there is a lot of flavor and potential left in that brine after using it on just one chicken. I wonder if it would be possible to fill the pot with something like bone-in, skin-on chicken leg quarters, brine in the leftover concoction in the fridge overnight, then freeze the chicken legs in one-meal portions (one leg quarter per person in the household) to be thawed and roasted at high heat later.
Using such a heavy pan for roasting (enameled cast iron) and pre-heating it is going to save a lot of cooking time, as the heat held in the pan will counter the inevitable drop in the air temperature of a pre-heated oven when it is opened to put the food in the oven. I doubt you'd get the same effect from a lightweight roasting pan, such as a disposable foil one.
ThatDudeCanCook makes a very similar brine and says it’s good for one more use.@@uleubner
This is one of your very best videos! At first I thought, do I want to watch someone make three different roast chickens? I found out, Yes, I did! You selected the recipes well for contrast and you inspired me to try brining a chicken (one of these days).
I brine for convenience when using frozen birds. It feels safer to thaw them this way.
I would love to know how Julia's recipes would have changed had she had the technology that's available today. Her cooking times are longer - but her ovens weren't as insulated, so didn't retain heat as well as today's oven... and that may have caused food to dry out more, which would in turn have cooks resorting to using more butter or fats to keep the food moist. So fascinating!!!!! LOVE THE CAGE MATCHES - can't wait for more!
Chicken cage match = (almost) 30 minute video... YES! 😂
The sugar from the honey also helps it to brown more.
if you want to know what Bay leaves actually taste of, and they do have a lovely taste, you can put a couple of fresh ones in a heated milk or cream based infusion that you can add to something, eg a bechamel or ice cream (creme amglaise style), or even juat to infuse milk with a little extra flavour that you use in mashed potatoes!
You've hit it, spot on! I use it so much as a basic for ALL my Mediterranean cooking, I know something 's missing when I forget it. But in fact, THE best way to tell what it adds, is using it in some of the blander recipes, so as to trace the major contrast, and what it brings to the more delicate balances... The English use an onion and bay leaf white sauce as a trimming for traditional Christmas Guinea fowl, as well as butter fried bread crumbs and the bird 's own roasting gravy.
Great video BUT I think comparing a brindled bird with non-brined is not a level playing field. Congratulations on the sponsorship- continued success and keep’em coming!!
Nothing like experience to pass on a lesson, though. And brining cutting the cooking time down is something I didn't know about wet brining. And the finish because of the addition of the honey. I'm glad Jamie did it. Now, what he has to try is dry brining. It won't get TK's colour, but the flavours he uses would influence the flavour.
I was sick with cyclical vomiting for about a week, and after starving for DAYS, this video just spiritually filled me up with so much comfort LOL thanks Jamie!
Brilliant! I have been wondering since Marcella is Italian, how is her Osso Buco compared to Julia's French version. Have you made Marcella's yet, Jamie?
I’m not sure about the fancy version, but Thomas Kellers basic roast chicken recipe says to serve it slathered with butter, and that seems to be a more efficient way to get butter on a chicken and into your mouth. He also has a roast turkey recipe on epicurious if anyone is starting to think about thanksgiving :)
This is an awesome idea, definitely do more comparisons!
I made TK's chicken as soon as I saw you unable to stop eating it. It is OMG amazing!! Well worth the time invested and it only takes 30 min to cook. Thanks, that brine chicken is now staple for get togethers. 👍🍗
Great showdown! I know how sad you were that Julia lost, but there are a lot of great roast chicken recipes, it was a tough battle. Our girl Julia will win the next showdown for sure! 😂❤
Keep the videos (and learning moments) coming (as long as you are happy doing it)!!! Watched the whole ad which is not something I usually do. Anything to help you get where you deserve to be dude
Me too. I only watch ads of my favorites 🤷🏻♀️
You can barely go wrong with a roast chicken. It is such down to earth, soul nurturing food, and can be made on a week night, a Sunday, or for special occasions with guests, using the same recipe, and everyone feels well-fed and well thought of. I think people forget its simplicity and basic elegance.
0:06 perfect intro for this!
This is such a fun format! I love the comparison between the chefs, recipes going head to head. I’d love to see this with other recipes as well.
Brilliant idea!! So excited to watch this 😃
Amazing as always can’t wait to try out 2 and 3
My roast chicken is similar to Marcella's version except in the cavity, i use one lemon, quartered, and one jalapeno, also quartered. The jalapeno doesn't add any spiciness really, but the combination with the lemon takes it up a notch. Use the carcass and the lemon/jalapeno with whatever other seasonings you want to make stock. I like to use this stock for my turkey brine.
Keep the matches coming, I want to see more of this!
Dear Julia was an amazing cook for her time. But over time, recipes and methods have adapted as we’ve discovered what works and what doesn’t. Nowadays, we know that opening/closing an oven door to baste not only reduces the oven temp, resulting in a longer cook time (and drying out the bird), it’s also completely unnecessary, as butter isn’t penetrating the skin once it’s already sealed off from the heat. I knew Julia would come out at the bottom of this challenge as soon as I heard a brine was involved. Brined chicken will always win the day, because it’s the superior method. The most flavorful, juicy, delicious bird with the lowest cook time, every time! Just wait until you try a DRY brined, spatchcock bird. You’re gonna be in weeknight roast chicken heaven. 🐓
Once again, my Friday morning is filled with education and humor compliments of Jamie.
Excellent video! I love the comparisons!!
I'd love to see more match up challenges! Thank you for making this!
This was so good! I would love to see more of these in the future, but I'll watch whatever you upload. :) These videos make my day: they are so relaxing and entertaining. Thanks so much for the content!
What a super episode!!!!!!! You made my Friday night 🎉
"Chicken bra" made me laugh out loud. I love this format. MOAR!
Love the cage match format!
What a great concept for a video!!! Please repeat!
Kudos on the always smooth ad/promo integration. So so so many people make it so clunky and awkward or they can feel very inauthentic. They always feel seamless on this channel.
A great video! Loved that you took the time to make all three versions for us and your scoring was spot on. Thank you very much and keep them coming!
I was thinking the same. Brine a chicken, stuff it with lemon, cook on high, baste with butter, and make the sauce.
Love these cage matches! More please! Enthusiastic new subscriber!
Great concept and very well done, as always
A great video, Jamie. I'm sure it was a lot of work but now you've spoiled us and we'll want to see a bunch of these! Thanks.
Seriously though... good job coming up with new ideas for your show! It's like.. you're a freaking genius! Keep it up!
Really loved this showdown Jamie!
Marcella Hazan's chicken was underdone. We really do our chicken in Italy. Generally speaking we cook our meats more than people do in the Anglosphere. And that bird was pale and not crunchy enough.
And yes, after twelve bayleaf leaves you should not drive. It's supposed that the pythia, the ancient Greek oracle, pronounced her oracles after chewing on bayleaves, which have hallucinogenic properties. (en.wikipedia.org/wiki/Pythia)
Meats and vegetables. Nothing like watching an American influencer cook cime di rape “al dente.”
The spit roasted chicken I've heve had, was a takeout place in Palermo, Sicily, by the train station.
Yeah! What's with all this rare duck breast, rare tuna, rare beef , rare lamb, nowadays by the celebrity chefs? I assume that the chefs having restaurants serving rare and al dente food so they can get the food orders out quicker.@@WinstonSmithGPT
My biggest issue with Julia's recipes is the sheer number of extraneous steps that don't always result in a better finished product.
Rotating the chicken was probably important in a time with no convection oven ^^
And opening / closing oven to baste and turn the bird?! No wonder it will take an eon - sorry Jules...
It is actually the best even with convection. Ensures the whole chicken is well roasted and has a nice crisp.
Also we use potatoes rather than carrots, they soak the juices better.
Typical french chicken recipe would be poulet à l estragon (creamy fench chicken tarragon)
@@etienne8110 I'm french, and in my family we often eat roasted chicken, I've never heard of rotating the bird, or creamy tarragon chicken ^^
All we do is baste the chicken every twenty minutes or so with a glass of hot water.
@@krankarvolund7771 le poulet à l estragon est un plat typique notamment de la region Aquitaine, mais c est surtout devenu un classique de brasserie dans les années 50.
Tapez poulet à l estragon sur gogol et vous verrez que est juste votre famille qui etait une exception mal informée. Le reste de la France connaissait. ^^
That was truly EXCELLENT! And very entertaining!! And Marcella's lemon chicken is on the menu for this Sunday. Can't wait.
The amount of work you put into these videos Jamie!! I have so much respect! 👏🏽👏🏽👏🏽 It was interesting seeing how all 3 Chef’s roasted chickens came out. 🍗
This was a BRILLIANT IDEA and so eye opening! Loved loved loved ❤❤❤
If I were to name the biggest change in home cooking over the past 30 years, brining would be at the top of my list. La Julia lived in a world before brining, and old recipes like hers will always fall short of modern recipes that put the chicken in a brine or a salt rub before roasting. Also, all the flipping is supposed to imitate spit-roasting, but in my experience, it doesn't work well enough to justify the added effort. A couple of flips are enough.
Thanks for the fun video ❤
Anova sponsorship! Bravo! That oven is a game changer.
Also, delighted you are on the chicken challenge. It’s the holy grail.
This was an awesome video! What a powerful oven it awesome
This was an awesome “cage match”! Always enjoy your videos but this is “a notch above”! Excellent work! Now I have to try brining my chicken and the 2 lemon chicken!
Loved this episode!
I’ve been binge watching your Thomas Keller videos and now I really want to buy one of his cookbooks. I had never heard of him before this week and now I really want to try one of his recipes.
Congrats on the Anova sponsorship!
What an epic Roastathon Jaimie! Well done! I think your ratings were very fair and spot-on. Thank you!
Come on....we all knew Thomas Keller was going to win that match. :) Was fun seeing you use the Anova. I just bought mine a month ago. Loving it so far. Thanks for your fun videos! They put the oven on sale a few times a year, by the way. I got mine a month ago at like 25% off.
Love the cage match!
My friend has that Anova oven and it’s genuinely amazing!
This was fun. I have made all three recipes myself with a slight variation. I make the TK roast chicken version that he makes at home. In my years of pursuing the perfect recipe, it's hands down TK's chicken that csn be called perfect. The only drawback is that it roasts at such a high temperature that you must start with a very clean oven, lest you fill the house with smoke, AND you will be cleaning it again after the roasting is done. But the resulting chicken is just perfection.
The point of the vegetables on the bottom is mostly to keep the bottom of the pan from burning.
Oh, never thought of that. Again, been doing these things for years! Thanks
Brilliant video. Who would have thought that a couple of lemons would produce such results and so simple too.
I really enjoyed this video. It's a fantastic concept and something that I and I'm sure the rest of your viewers would like you to do more of.
I’m fairly new…love your channel and sense of humor! I hope one day…you can have a live audience that can be entertained…get to interact with you and be taste judges for your future recipe showdowns!
OH I love this Saturday morning. 77 degrees outside, a new pot of coffee and an amazing Anti-Chef vid ready to go - whooop - lets go
I'm thinking I'll try Marcella's but add thyme, bay leaves, rosemary, and a few peppercorns to the cavity with the lemons to see if they make a difference.
It was a bit bland. Lemon and Rosemary. Or a Clove-studded lemon. Hmm!
The best part of Anti-Chef is watching his neighborhood slowly declined in the background.
Absolutely amazing video
Very informative
Excellent episode. You are fantastic Jamie. I can hardly wait to roast a chicken now. i want to try both the lemon one and the brine as I have done the buttery chicken before.
Do more of these!
Hey Jamie! I love the mash up videos! Keep them coming. I also love what you say when you hear a siren. I've started the same thing now. Thanks for your thoughtfulness! Happy New Year. I am looking forward to many fabulous new installments in the coming year and beyond.
The wonders of a convection oven! Note on the time that it takes about 20% less time than a regular one. So if something needs to change temperature you have to adjust both times separately. On a side note I would love to see you do a chicken that is dry brined to compare. I used to wet brine my turkeys for thanksgiving but have long since moved to the dry version and everyone seems to love it that way. Also a lot less messy with a big bird!
Great idea!!
Fantastic recipe, as usual. Thank you! I make my lasagna now with cooking the meat with milk because of your way of cooking ground meat. Yum! I don’t know what it does to the meat … it works. Now, I can see myself cooking the chicken like your last recipe.
Yes, great video. Really appreciated how gently you handled the Julia Child situation. It almost caused an argument at home by the two of us who love Julia Child but definitely can’t afford to eat that much butter!
Love the Anova Precision Oven!
I have a digestive disorder that demands lower fat food, and brining has been a game changer. It works wonders on keeping lean meat like turkey, chicken breast, or pork tenderloin, juicey and soft. It also makes cooking much more forgiving ime, and is a really simple and cheap technique.
I love this format Jamie, 3 different chefs and their recipes Battle It Out!❤
Yes! Please more of them.
Really enjoyed this video. How you managed to compare the birds….wonderful
I love all your content and have learned a lot. But this! Next level content. So much fun! Let's explore more of this. So enjoyable.
Excellent video!
Please cook the Thomas Keller chicken recipe that he uses at home to compare it to the others.
That was fun! Now I want to try the brine recipe. That looked the best by far.🎉🎉🎉🎉🎉😊
I completely agree with you. I always brine poultry, especially turkey. It makes the meat so delicious and addictive. Plus, you can alter the flavor by what you put on the brine. Alton Brown first taught me about brining a couple decades ago and I’m forever grateful.
such a fun episode! the tk one looked mouthwatering i was jealous ngl