Chicken thighs under a brick, with noodled vegetables
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- Опубліковано 28 жов 2020
- Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get free shipping → magicspoon.thld.co/raguseaoct
**RECIPE, SERVES TWO**
Two large skin-on chicken thighs
3 large carrots
1 zucchini
1 bunch green onions
3-4 garlic cloves
1 red chili
1 lemon
olive oil
salt (I used smoked salt)
pepper
If the thighs still have bones in them, cut them out per the instructions in the video.
Peel the carrots and discard the outer peels. Then use your peeler to cut as many thin ribbons as possible out of the carrots, discarding the core. Do the same with the zucchini.
Cut the root ends off the green onions, as well as the dry green tops, and peel off any undesirable outer layers. Bisect each onion and pull the layers apart from each other. Peel and slice/chop the garlic, and thinly slice the chili.
Season the chicken with salt and pepper, and make sure you've got a brick wrapped in aluminum foil handy.
Heat a cast iron or nonstick pan on medium, and coat the bottom with olive oil. When it's shimmering, lay in the thighs, skin-side down. Place the brick on top, mashing them into the pan surface.
Reduce the heat, possibly all the way to low. Use your nose to perceive whether the skin is burning, since you probably can't yet check it visually without it sticking and tearing.
After about 10 minutes, remove the brick, and flip the chicken pieces to cook the raw side, about 5 additional minutes to make sure the interior is thoroughly cooked. (If the skins aren't brown enough to your liking, you could always turn up the heat right at the end and brown them some more.) Remove to a plate to rest.
Dump your vegetables into the pan, turn the heat up to medium-high, and stir constantly to get everything coated in chicken fat and cooked evenly. After about 5 minutes, the vegetables should be almost tender. Taste for seasoning, and stir in any needed salt, plus the juice of half a lemon.
Put the vegetables on fresh plates, transfer over your chicken thighs, and put on a wedge from your remaining lemon half. At the last second, brush some of the juices from the plate where you rested the chicken onto the chicken skin. Squeeze lemon over the chicken and eat. - Навчання та стиль
*"Why I brick my chicken, not my house."*
Why I brick my chicken, not my pc
LOL
Why I house my chicken, and not my brikeen
Underrated comment!
Why I brick my chicken, not my women
In the mirror universe, Adam with a goatee is probably saying "Yeah, you know this newfangled brick on the chicken thing doesn't really get you the rocky crunch of chicken on a brick, but it's still really good. Long live the empire".
Long live the empire!
I'm glad to see that adam is normal again :)
why does the idea of Adam Ragusea with a goatee somehow just make.... a lot of sense?
I mean that as a compliment, former goatee wearer myself. I think Adam just seems like he's a goatee guy. Maybe he crossed over from the mirror universe?
*empire the live long*
I freaking love that place.
Ah yes, the tool we all use in our kitchen.
*The brick.*
No dont.
LMAO
Yoo whats up justin y
VINEGAR BRICK IS ON THE RIGHT
It's part of the Ragusea family at this point
*its time the summon THE CULINARY BRICK*
why do you keep changing
name
@@hridaya387 “haven’t found dad yet mapping” made me sound like a three year old
@@a.h.tvideomapping4293 true
if you remember when he did that video about the grilled cheese with brioche he used a brick
*B R I C C*
"Mom? Dad's cooking bricks again!"
Sounds dirty, e ilegal
😂😂😂
Why I season my bricks NOT my chicken
Sounds about right B)
@@danielhandika8767 why I season my knife not my chicken
The Vegetable-"waste" in this is perfectly fine to freeze, and use the next time you want to make a vegetable stock. And the chicken-bones for a chicken stock if you save a few of them up. Just freeze and use when needed.
or with the case of the green onion you can snip it thin and use as garnish
@@LoidGaming or plant it. It'll regrow the green stems just fine. You'll end up using it to garnish everything once you start 😉
Yeah I just keep a couple large ziplocks going until they fill up. Make stock as needed.
Or, hear me out... eat it. Zuchinni and carrot are eadible raw.
@@sinokoperkowa true, just don't throw it away ;)
"wrap your bricks in aluminum foil for hygiene..."
- wraps in foil on the floor.
lol
That's what I thought! I rewound, but it turned out to be some sort of table mat.
@@wwoods66 no, dude, feet in frame
Godzilla had a stroke reading this and f*ing died
@@johncounts2182 dogs on the table
“Honey?, the neighbors in our yard again!”
“What is he doing now?”
“He’s stealing bricks”
“I’ll get the broom”
Adam in the next video: "Hey guys so today I'm going to show you how to cook freshly harvested huma- erm, _pork_ with a broom."
First cactus now this???
It is the US after all....
"Honey, get the assault rifle. I take the atgm. This time he is ours!"
This video is like a warm hug after how aggressive the last video was... I CAN STILL HEAR YOU SCREAMING. I am on edge, as if I am dealing with someone with a dark past, I dont know if or when you re gonna snap.. Especially when you use a brick for cooking
i thought it was just me! thanks
?
@@Skidonti I think he's talking about the apple risotto video and not the pork theory video.
You should watch the macaroon video. It's like a culinary jump scare rodeo ride.
This is one of the best comments i've ever seen. Felt the exact same thing ahaha
I love how it was impossible for Adam to hide the laughter in his voice when discussing carrot girth.
"The brick gives you amazing skin"
My dermatologist disagrees. Maybe I should consult another one.
Did you wrap it in foil?
*In the beat of We Built This City*
_We cooked this chicken on bricks and foil_
This gives me life
Indeed
Well, a pan. Chicken is really under the brick and foil, but good job fren. Nice one.
Simple life hack for when you are not able to shave noodles from your carrot anymore: Eat it raw.
Or you could use it in soup, or carrot cake, or even meatloaf...
@Log Splitta are you serious?
@@thaton3guy100 I think this is a joke, otherwise bruh
@@thaton3guy100 nice pfp
raw carrots are disgusting
Now who's laughing about me buying a Supreme brick?
Me. I'm still laughing. 😂
investment paid off .
"When you get to the seed core, toss that."
Dude, stock though? You have all these foodscraps that could easily be turned into stock! Bones, bits of chicken, those pepper bits and carrot cores? Trust me, just a little water to cover them and you have some flavor for later!
Eh, he doesnt want to use time to make stock.
@Theo Pouroumalis okay? That still doesnt mean he wants to use those 45 minutes to make stock
@@Rose-ew7bv Doesn't he have tons of recipes that take lots of unattended time?
@@rexorax9411 yep. And he still doesnt want to use time to make stock. Its his life
@@rexorax9411 Hey, I cook. A lot. Used to work in restaurants before changing careers. I can easily make stock from the food scraps that I have. You know why I don't make my own stock?
I can grab powdered chicken stock that tastes great for less than two bucks that takes ten seconds to use. Everyone STILL goes nuts over my cooking and my meals are still better than restaurant dishes. I totally get saving money, creating wonderful flavors, and making zero waste. Especially during COVID times. It doesn't take much time at all, taking those scraps and loading up a UA-cam video to watch, casually taking care of it and making the best stocks I can make with little effort.
I just don't fucking want to. Does the quick stock taste like that super-high-quality decadence that can be achieved with home-made stock? Nope. Does it still get 90% of the way there with 90% less work? Hell yeah. Can 90% of people tell the difference in the final product? Probably not. Am I using 90% as a random higher number but you still get the point in the end? Maybe.
Life of Boris: Heavy breathing
Cheeki Breeki
Artyom is waiting
Blyat
Greetings gopniks
Iiiiiiis boris
Brick chicken is mad underrated
I am the cool kid from Germany making videos for the USA and the rest of the world. I will make your day so don't say nay to my videos today, dear ft
Brick Chicken, a.k.a. Bricken
I'll see myself out
A quick chick for this thick brick make the ladies go.. slick
I remember growing up my great-grandmother had a frying pan with a corkscrew lid to make brick chicken without the brick, and it was amazing
2:25 I visibly cringed at amount of spring onion ends Adam discarded!
For real, so much of that looks fine to me.
Yes! And that whole top of the pepper. So much for all the public awareness about how much "food waste" America generates 😒
@@sann5146 most of it is produced at the farm or processing facility, not in the home.
@@sann5146 Fucking chill Sandy lol
@@peyton713 Couldn’t she say that to the people freaking out over onion ends? Each of us has something that bugs us, no point telling us to chill. (That said, I’d definitely keep a lot more of those onions myself. 😏)
Adam: "Wrap your bricks in aluminum foil for hygiene"
Also Adam: *places wrapped bricks on dirty floor*
7:47 "Thighs are just so easy to cook when they're not attached to a breast." Darn our Government, denying us access to mutant chickens that have legs growing out of their chests! When will they stop meddling in our lives?!
Hahaha 😂
This is trumps America smh
Considering somebody mentioned Trump, I'm just here with my Popcorn waiting for a Political war in this thread.
*munches*
@@jb76489 Nah, it was the Illuminati that did it. And Obama.
@@giantpinkcat this is trumps America smh
the bricks dont make many appearances on your channel, but man its great when they do
I wish the cereal company delivered to Australia or Adam if you take any new sponsorships please make them international friendly
*B* *R* *I* *C* *K* is the new white wine, or at least it should be.
Half as Interesting needs to take note
7:17 let me refer to the ancient commandment, "thou shalt not discard thy accumulated juices, lest thou be cast from the kingdom of Chef John"
Thank you; Chef John ... *sigh*
Adam a year and a half ago: I don't like Cast Iron I have no patience for pans I can't put in my dishwasher
Adam now: *features his cast iron skillet in almost every video*
When your job becomes cooking, you have a need to use it more often. Majority of people have no need for a cast iron skillet, and his points were valid. Are they great? Yes. Are they essential? Not even close to a non-stick.
Love how Adam chuckled after saying ‘Girth’
"Wrap the brick in foil for hygiene" meanwhile, the wrapped brick was on the floor.
I’m surprised Adam didn’t respond to your comment yet with that “what a shitty criticism” reply.
@@frgwyn3760 well the temperature in the plan should be hot enough to get rid of the germs on the floor. Not so sure about the dirt though but I think it will not be noticeable.
Bullshit to wrap the brick anyway. Such a waste, that foil is not easy to recycle.
A bit of dirt is not going to kill anyone. And as described the heat in the pan should be sufficient the nasty small stuff. Kind of misses the spirit of the dish as well.
Yeah, don't wanna have hair and other stuff on my chicken. Very surprised by that move, tbh...
“Zuchini is comparatively delicate and well, and well this can happen: *aaaaahhh*”
😂😂😂
In his early days, Adam was against cast iron pans because it needed maintenance. Now he's using a lot of cast iron😂😂
Adam does change his mind about lots of thing, like pizza steel over pizza stone, and i like that about him/
He might change his mind about deepfrying as well after the Ethan Chlebowski video
@@bramo30000 in the meantime Ethan is still trying to learn to play the guitar so he can make a response to Adam’s Van Halen video.
@@sssrcr85 Good luck with that, Ethan.
@@sssrcr85 the whole Ethan trying to one up Adam is a hilarious meme that doesn’t come up often.
I usually like to season my brick, that way the brick's weight would push the seasonings down into the molecule of the chicken
Lol
I only season my brick, NOT my chicken, sorry pal.
Lol
Poser. I season my pan noob
I season my knife smh
amateur, I season my oven not my brick!
@@dumbfuck8398 LMAOOOOO
Adam you’re the best man, love your channel
Smoked Maldon sea salt - that's the stuff man!
This salt is smoked just down the road from me in the middle of nowhere in the south of the UK, by a small company called Besmoke, you can smell the oaky smoke from my house sometimes.... So sick to see u folks across the pond are vibin it too!
Wait! Maldon Salt is not from Maldon Victoria Australia?? Damn!
@@ValeriePallaoro hahaha naa from Maldon in Essex but they ship it down south to smoke it near me! sorry to break ya bubble
0:16 "For hygiene"
Does it on the floor
The real purpose is to make sure that bacteria from raw chicken doesn't survive in the porous surface of the brick long enough to "infect" cooked chicken, because that's a big no-no.
Whereas, the smooth surface of the aluminium foil is probably gonna get warm enough for anything that's been on the floor to die (if it even survived before that).
But I cringed when he did that too.
@@MagicznaPanda Dirt flavored chicken
2:34 - bless the maker and his water.
I don't know if anyone has said this, but I really enjoy your recent videos subbing starches with things like the noodled vegetables and cauliflower mash in your other recent video!! Please more of the carb subs you've been exploring because each one makes it so much easier to incorporate more vegetation in my diet without being plain old steamed veggies.
using the brick for cooking is like using mayonnaise as an instrument
*perfect*
Just made this for dinner, the chicken is UNBELIEVABLE!! Started with a bone-in thigh, forked all over and brined in salt and some cumin for taste and slight yellow colour. Heated a pan with enough oil, and the chicken goes in flesh side up. I didn't have a brick, but a bot with some heavy cups/ random items for weight is good enough. Skin side crisped then flesh side got some colour too, finished it in the oven. Easy, quick and a show stopper!
Wow, that sounds delicious!
As a Canadian, I suggest we call it... "sous la brique", literally, "under the brick".
Done! Why are you not a Michelin Starred Chef??
i love how the skins instantly shrink at 4:55 damn that´s satisfying
I think this is what my grandma watches to make her food
The brick from the backyard makes a return from the smashed brioche grilled cheese video
We’re bringing back season 1 characters
2:04 can we talk about the mouthfeel?
Finally, someone's talking about the mouthfeel!
moutheven girthfeel
It's 2022, and inflation is in full force. Still, Magic Spoon, at 2020 prices (cause I'm sure they've gone up) is more than twice as expensive as any other cereal on the market. As a "foodie" there is no way you should be shilling magic spoon, which tastes like sawdust (yes, I was dumb enough to buy some when they were new).
your observation about not using something wide is really good. i've always made it with a whole chicken, 10 in cast iron on top of 12 in and the skin never came out crispy. will have to try with an actual brick.
This is great. I’m not usually a fan of the dark meat on chicken, but the texture and flavour of this is beautiful. One extra step I add is to season then leave the meat out, skin side up in the fridge for 3-4 hours. The skin get super crispy.
Fun fact: that skin is indeed Traditional-Roast-Duck like. Having highly concentrated contact of heat works the skin similarly to those expensive roasting devices or proper methods in the restaurants, in a home cooking scenario.
BTW I do wonder, Adam seems to describe his recipes as in for adults, but I never really see what he cooks for the Ragusea Youth. I do wish to know that further, like what precaution or consideration are necessary when cooking for children.
But again I suppose no one will ever see this so if you did just roll it through like nothing happened.
卢建凡 头像可以👌
My guess is most often, they eat what we see. There’s nothing un-kid-friendly about the majority of what I’ve seen him fix - if you’re training your kids’ palates somewhat. I’m gonna go out on a limb and say Adam probably is.
I, on the other hand, still have my kids* yelling at me for the one stinking time I wouldn’t let them leave the table if they didn’t eat their egg foo young (yung? yong?). They sat there till bedtime.
:* they’re currently 52 and 50 and won’t let it go
Judy Vallas I remember Adam saying one of his kids is very picky. I wonder how he deals with it
@@nicolechen9316 Ah, I missed or forgot that. I’ll bet he doesn’t make them sit at the table all night! 🥴
You mostly feed them whatever’s for dinner. If I knew my kids didn’t like something I wanted, is just he sure there were some sides, a yogurt, or something around they would eat. I was never big on cooking separate meals. I took some out if I was going to make it super hot with peppers.
A classic family recipe
Cheers from Montreal 🇨🇦
Guys, I made this for dinner tonight and it was a HUGE Success!! Thank you very much for this recipe!! It was so good. The best that this amateur cook has done so far! The wife loved it and actually asked for seconds!!
Thanks for the recipe, Adam! I've been wanting to find an easy recipe for my mum because she wants to cut out carbs (rice) and this is perfect!
Just made this! The skin really did remind me of Chinese duck, and I felt like I was eating a noodle dish. Great keto option. Thanks Adam!
Anyone rewatch his videos just cause u like how he puts them together, same.
Love the simplicity. Keep up the great work!
1:55 says "girth" then laughs slightly while saying "across" like he realized what girth is usually associated at. haha
Another alternative solution for replicating the effect of the brick on the meat is using a heatproof pot with a relatively (or preferably completely) flat bottom filled with water. Can be reused and washed unlike a tinfoil wrap around a brick. Another good one is a burger press' mallet side if it's made out of stailess steel or something relatively heavy.
The meals Adam cooks seems really simple, but the way he intricately describes everything makes everything sound complicated.
Just made this today. The noodled vegetables were fantastic. Very delicious!
Bricks are the next cast iron. They give you a kind of grainy taste and I appreciate the texture contrast compared to my slimy veggies.
Adam: Why I season my brick and not my thighs.
Adam, I've been following your channel for a while and love a lot of your recipes...this one is the recipe I am most excited to try by far. It looks so simple and perfect for a weeknight meal and I am excited to try out the veggie pasta technique. I'll let you know how it goes when I give it a shot
Have u tried it yet?
@@QuackingEldrich_101 i tried it! it's genius
@@acagnoprod epic, glad you're happy with it.
Adam I'm currently binge watching all your videos I skipped during the last months. Man the things I did miss!
Great recipe Adam, loved the vegetable noodles. Very quick
I feel bad for adam
he's the only person in the world that will never experience the joy of being early to one of his videos
Why I Season my brick, not my meat
These noodled veggies are brilliant. I make them with meatballs and tomato sauce and they are so dang good!
Love this recipe.
I modify a bit since I don't have a brick lying around, I used a pie pan and weight them down with 3-4 canned food that I currently have in my pantry.
*SUMMON FORTH THE RIGHT SIDE UP BRICK*
*me being relieved that seargent ragusea isn't back*
My therapist: I told you so!
Why is no one talking about how genius yet simple the veggie noodles idea was
man the color on finish stage just put smile on me truly look crispy just like from deep fry
Why didn‘t you season the brick?
He did, it‘s just so obvious, that he didn‘t mention it
xD
Lmao
"What are you waiting for? Burrow a brick from a local construction site today!"
"Sir, six cinder blocks are missing..."
"There'll be no hospital then I'll tell the children."
That looks... legit amazing. Thank you
Thank you for making these vids I love watching them and I have cooked almost all of your recipes. I am making the tandori/tikka marsala right now.
Adam: I like to keep my seasoning simple.
Also Adam: Here I have some smoked sea-salt that I'm putting on my chicken.
You can buy it at the grocery store, how is it not simple?
@@burrito7833 it's unusual to have laying around your house.
@@ahnafj416 that can be remedied by a quick trip to the store
@@burrito7833 It's a hyper specific item. Not very simple
@@123698lol it's smoked salt, not gold powder
Hey Adam, during your ad break you mentioned that some people avoid soy. Could you do a video affirming/dispelling concerns about the safety of soy? I'd love to hear some well researched food journalism on the topic of soy, and I'm sure I'm not alone.
Well, we had it for lunch today, and it was perfect and delicious - proof that the recipe and method works. Thanks for the recipe.
Just made this - the veggies came out soooo well. Really loved it - will make again
This channel is like a gold brick wrapped in a lemon peel hit against your head.
You're right; totally needs more alcohol!
@@ValeriePallaoro and the fires of the algolian suns.
Ah yes, I learned this in culinary school:
*slams a brick onto my pan*
Amazing recipe dude seriously well done I love it!
This is an absolutely stunning looking midweek meal
looks like you really did predict a recession in september when you told the story of jani lane.
I´m sure that there will be a couple of, let´s call it "compromised brick walls", in the vicinity of my house
I did the carrot and scallion strips as a side for baked salmon. It was great!
I like the new cutting board. It gives a really clean shot!
2:37 "Usul we have wormsign the likes of which not even god has witnessed!"
Your recipes are so good, never had one fail me yet even though I wouldn't say I'm a good cook
Those veges look so satisfying. I'd probably be happy eating those almost every day
That looks awesome. I'm going to give this one a try for sure!
I would love a version of Magic Spoon made with soy protein & not milk protein. Too bad I can't eat it the original.
@maize89 Rice milk or almond milk is my favorite, but soy milk helps me keep more muscle mass. I'll get lactose-free milk when it's on sale; it has active lactase enzymes, so then I can eat box mac & cheese or any whey-heavy food with it (since I don't have a full allergy).
Gordon Ramsay be like, "This chicken is so bland! I don't think the brick was seasoned properly".
this recipe has become a staple for me simple, tasty, nutritious and quick
Amazing, looks great! Thanks!
3:05 just clean out the seeds and keep slicing. You're wasting perfectly good food.
He threw away like half a pepper dude who cares
Or just keep going, the seeds are the best part.
@@rockincat12 Because we're adults who pay for our own food.
@@FlyingBalcony then do that. He said this is what he likes to do.
@@DatBoi-mo9vc Shhh the adults are talking
Adam: *does something that's been done in cooking for hundreds if not thousands of years*
Comments: "Wow adam is so weird and strange and off the wall for using a brick for cooking"
Yeah ... It's soo .. *sigh* ... watching him 'recreate the world of cooking' like it's new. But the explanations are good, so there's that. And I will be trying the ribbon veg thing today.
Adam is the best cookbook that just keeps on giving.
Love you content Mr.Ragusea
this needs a cup of rice aaaaaaaaaaaaaaaa
Simple and delicious. The veg ended up being my favorite part
I made this with fondant potatoes (thanks chef john) once instead of the veggie noodles (I didn't have carrots or red chili peppers), seared the skin and then put the chicken on top of the potatoes while they roasted, the skin came out so crunchy
He definitely chuckled at 1:55 when he said "even girth"😂