How to Pan Roast a Chicken Breast
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- Опубліковано 18 тра 2012
- For related techniques and information, please visit this episode's show notes:
www.stellaculinary.com/ct7
There are many different methods for cooking a chicken breast, but pan roasting has to be one of my all time favorites. This technique calls for crisping the skin side only and finishing in a hot oven. - Навчання та стиль
Long time consumer of stella culinary, first time commenter! I’ve incorporated so many of the techniques I’ve learned from your podcast and videos. I’ve made your chicken thighs with ginger garlic long beans and the potatoes a la Burton (holy shit dude), but since I’ve started following you everything I cook you have a hand in. What I love about the way you teach is that you educate us on how to fundamentally approach cooking. It’s not just a recipe blast, it’s actually teaching people how to cook. Thanks to you, I can pop in to the kitchen and grab whatever I have or need to use, and make something that just feels elevated. I know you haven’t been active for awhile, online at least, but I wanted to let you know that even if you never make another video or podcast, which I hope isn’t the case, your work continues to help people everyday. I can’t imagine how much effort went in to creating/filming/editing and posting the curriculum you have out here, for free, while working as an executive chef and also having a family. Your videos and lectures encompass cooking as a whole on a level all of their own. You’re not just the best at the way you teach people to cook, you’re the pioneer of it. You can’t get this kind of teaching outside of an expensive culinary school, which the home chef really can’t do if they don’t want to make cooking their career. So much respect for the work you’ve done Chef Jacob. GD champion.
Also, I broke down my first whole chicken and cooked a breast exactly like this with just oil, salt, and pepper, and it was so moist I about teared up. I can’t believe chicken breast can be this good. It was so juicy I got concerned I undercooked it and would get salmonella haha. Just goes to show that more people need to listen to the professionals and put in a little effort. Stay safe and stay blessed Jacob!
I'm going through the same thing right now (calorie counting). I'm actually down 25lbs from this summer, so I definitely understand were you're coming from. One of the ways I've been able to stick to my diet though is to keep things less "diety." For example, I love chicken skin and pan roasted chicken, so for me, it's easier to just eat the chicken as is and serve it with some healthy stir fried or steamed vegetables. But if you don't want the skin, poaching is a great way to go.
Once again, for the "cheap seats".
Dietary fat does NOT make you fat!
It's all of those CARBS that you eat to no end, that make you fat!
7 years later and I'm still using this recipe. I don't even know what to say anymore, it is just amazing and works every time.
The teachers at my culinary school have nothing on you. You teach/explain techniques far better. Please keep this going :)
The skin acts as your buffer, so if you're going to go skinless, I would recommend poaching or grilling instead of pan roasting. With that said, the skin is just animal fat, which is healthy for you in moderation, especially if the chicken is organic.
We may have gotten off on a the wrong foot. Partially because i can be highly opinionated especially when it comes to chemicals. However, i compliment you on your technique being as solid as your understanding and sharing the scientific side of this art we do. I lack in the science of it all and have found that i have learned much watching your videos. So thank you and keep up the good work.
Congratulations! 25 lbs is awesome. I'm down 10 from Jan 1 and have about 30 more to go. I also keep things less diety when possible. I do want the skin - just not all of the time. I'll have to try poaching as I've never done it (just eggs). Can't be that hard. A few vids I've checked out indicate it's really just a matter of picking your liquid and going at it. Will do a full skin pan roasting this weekend to try it out! Thanks again for your replies - much appreciated!
Hi Jacob,
Great video, like all of the videos you put together - thanks for that. My question is about oil smoke points. Using high heat and then a 500* oven can result in a pretty smokey kitchen (we can't all have industrial kitchen fans on hand!). Is it feasible to reduce the temps a bit? I used #7 on my induction stovetop and 475 in the oven and, woo, smokey. (Grapeseed oil specifically chosen for a higher smoke point). Or should I just switch over to Safflower and work with it? Thanks much!
Clear instructions thank you
Welcome to the Stella Culinary channel. While brining is optional, it will greatly improve the overall quality of the chicken breast. It really doesn't take that much active time; simply place the chicken breast in a 5% brine overnight and the next day you're ready to go. With a little planning, you'll be able to greatly improve the quality of the chicken breast. But again, it is optional.
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍
You can use a lower temperature for both searing and finishing in the oven, although it will obviously take longer. Try medium to medium-highish on the stove top. When you place the chicken in the pan you want to make sure it's still sizzling (if it doesn't sizzle when you put it in the pan, pull it back out). Also, be sure to run the self cleaning cycle on you oven every now and then to avoid smoking. A 400-425F oven temp will work for finishing. Let me know if you have any more questions.
Is it worth trying the brine technique with other chicken parts, like thighs?
Excellent video !! Thank you chef
You go it. Glad you enjoyed it.
That is a fantastic method. From the time I watched it, its the only method I use (If I'm not in a hurry of course) to prepare chicken breast. I only modified it a little bit by adding some more stuff into the brine to give it that extra flavour. Cheeeeeers!
1111TP1111 Right on. Glad the pan roasting technique is working out for you.
Thanks Jacob - makes sense re poaching or grilling! (the other part, too...it just all comes down to calories in vs. calories out and where you want to get the calories in from, if you're losing weight at least)
Cooking time will be less and you risk loosing too much moisture, but it can be done.
What do you do to the chicken tenders (I meant recipes)?
Here's another question, actually. For those of us occasionally trying to eat a bit healthier, we may forego the skin. I prepared it last night without skin and it came out alright (that nice crust on the breast was good, but a bit hard to penetrate with the knife - possibly over seared?). Do you have a recommendation for the (otherwise boring but still) healthier skinless breasts?
I appreciate the comment. Being opinionated must be tough. Too bad I can't relate to that at all. ;-)
In all seriousness though, chef's have thick skins and even stronger opinions. We'll have knock-down, drag out fights, call each-other horrible names and aren't above throwing childish tantrums. But when the dust settles, we're all on the same team because we share the same ultimate goal; to cook the best food possible. There's always more to learn, and opinions change with new knowledge.
How do these directions change for boneless chicken breast?
My bride loved it!
Hi Jacob - would there be any issues with brining a kosher chicken breast (which has already been salted to remove the blood)?
Kosher chicken breast is already technically brined (using what we call a dry brine, which is basically just straight salting). If you watch my video series on brining, you'll see that dry salting can have the same effects as a traditional, wet brine (mainly moisture retention and tenderness).So with a Kosher chicken breast, I don't think you need to brine it, and if you do, you risk it becoming overly salty.Let me know if you have any more questions.
Yummy Im about to do this now
I’m not a fan of washing chicken due to bacterial cross contamination, is it possible to simply dry the chicken with paper towels and omit the washing step
I use rice vinegar in my brine, but I never measure my salt, perhaps I'll start
Does most restaurants brine their chicken breasts? Is it a common practice?
I like you method there is another way
You put the skillet so hot and add salt after that you place the chicken.
Unfortunately, I don't have a scale. From doing a little google research, it seems that it's 1 Liter of water to approximately 3 table spoons kosher salt and sugar?
The brine I've made with that ratio tastes quite salty. I've looked at a couple articles that recommend brining for an hour per pound of meat. I get the sense that this instruction would be appropriate for the couple of chicken breasts I plan on brining. The mixture I've created tastes way too salty to be appropriate fora . 12 to 24 hour brine for just a couple of chicken breasts. Thoughts?
Corey D I’m too late but it’s more like 5 Teaspoons salt and 3tsp(1Tb) sugar to a liter(~1quart) of water. A teaspoon of kosher salt is about 10 grams if I remember correctly.
ALSO: brines should taste saltier than you want the finished product to be. It works via osmosis so only some of it will diffuse into the meat.
Any reason why not fry the other side rather than baking?
Yes; because the underside isn't protected by skin, it can make the meat tough and the surface proteins stringy.
Makes sense. Thanks very much.
how come when i try these recipe the skin side is always insanely overcooked to burnt? I use a teflon pan and definitely dont use as high heat as seen in this video. Any body has the same problem as me? But one difference i see is use much less oil... i find it as a bit of a waste
+john taylor I know it sounds counter-intuitive, but you actually want to use high heat and a decent amount of oil when performing this technique. The oil helps for more even heat transfer which leads to even browning. Also, you want to make sure you use a stainless steel pan as shown in this video. Non-stick pans aren't that great at generating a crust like the one necessary for this technique. It can still be done with a non-stick pan, but if you're having issues, switch to a stainless steel pan. You can find more info on stainless steel vs. non-stick pans here: ua-cam.com/video/v5otS5A7rEw/v-deo.html
Jacob Burton thanks Mr. Burton. Maybe one day ill invest in a steel pan. I'll try to do more with what I have.
does the salt absorb and become sodium in the chicken?
Are you fucking kidding me? Why respond to my question? Get the fuck outta here theres no need for your negative ass I was just kidding i knew someone like you would reply like that
Of my question offended you then there was no need to reply simple as that fucker
Let me post more ridiculous questions since that seems to make your bitch ass wanna give someone negative feedback like keep your damn shit to yourself bro
If you aint got anything better to post
LMFAO LIKE YOU AINT GOT PROBLEMS
hey man i think you should measure water with liters, not grams :)
***** Uhm, the numbers are still the same when it comes to water. 1000ml = 1000grams = 1kg = 1L... etc
Braw92 yeh i just checked that, thanks man, i always thought that 1 L equals somewhat 900 grams, now i know it right. Cheers
Peti's Kitchen Not If you are weighing it.
Wow. So basically 2 days to cook some chicken breasts. I'll have to try it though.
You don't need the brine step, it just helps keep it a bit more moist.