Agreed. That’s why I feel it was uncalled for that moustached host to drop an f bomb. I swear a lot too. But not on camera, especially not in that setting.
@Ryan Morris this is the most american and ignorant interpretation ive ever seen of a french person. Look up "what country won the most battles" and "french fashion".
I had the pleasure of eating at Le Coq Rico last year. We had the Baeckeoffe (the whole bird in the clay pot shown in the video) and everything the guys here described is exactly accurate. The flavor of the chicken was so much more "chicken-y" compared to 99% of any other chicken I've ever had before. The fat was soft and luxurious. The vegetables in the pot were fantastic, and the jus really was intense. I'll also note that they had some of the best desserts I've had in a long time (with the exception of some of the really creative upscale Mexican desserts we're seeing in NYC).
I can't recall off the top of my head (it was over 6 months ago), but their menu is online so you can look up prices easily. I was with my wife and in-laws and the Baeckeoffe is designed to be shared among four people, so it was perfect as a main course for our group. The restaurant is certainly expensive so it's more of a special occasion type of place, but I felt it was very very good and worth the cost for its quality and uniqueness.
This right here... Your comment is why I raise rare heritage breed chickens (and rare ducks when I get the land). I only raise them for my family to eat and its like eating an entirely different type of 'naturally' buttered chicken. It's just so rich in flavor it almost impossible to describe.
I love Le Coq Rico - my favorite restaurant in NYC and Paris! The world needs to discover the wonderful world of poultry (and also their sustainable heritage breeds). Thank you for the awesome video!
That 4:24 cheek twitch. Is he happy at how pleased he is and failing to fight of a smile or is something more sinister afoot? because this man is an artist!
Not to disrespect the chef but we (Indonesian) always poached the chicken in herbs and spices before we fry them. Pretty much we have the same techniques. #respect In Indonesia we have Ayam Kampung - it's an active and lean chicken. They have less meat but taste amazing. And black chicken. This one is from another world.
WHY IS MY CHICKEN BLOODY IN THE FIRST PLACE? Actually, it’s not. Blonder notes, “all commercially-sold chickens are drained of their blood during processing.” The pink, watery liquid you’re seeing is just that: water. The moisture that seeps from the chicken while it’s waiting for you to buy it mixes with that old rascal myoglobin, causing the pink “juices” that you see pooling around the packaged bird-it's called myowater, FYI. That same substance is what gushes forth when you cut into a cooking chicken to see if the juices run clear. Unfortunately, that’s a long-held measure of doneness that can’t be trusted. The only way to know if your bird is cooked through: a good quality thermometer. (Here’s the Epi favorite.) To check the temperature, stick the probe into the meatiest part of the bird-checking both the breast and thigh is a good idea. You’re looking for a finished temperature of 160ºF to 165ºF. Accounting for carry-over cooking and the size of whatever it is you’re cooking, that could mean pulling the chicken off the heat anywhere from 150ºF to 155ºF. Per Epicurious It’s not bloody nor is it underdone.
Young mishandled birds can have blood frozen inside their bones, in the marrow. The amount of myoglobin in white meat is very less compared to red meat. To avoid blood oozing out of the bones of your chicken, consider buying fresh organic produce.
@@shawsie5780 And you should try thinking with your brain. Pink doesn't always mean undercooked. Cooking chicken to the Temp is important not the color.
Nothing like the free range corn fed chickens no hormone , we get here in Australia, they are yellow with yellowish fat. Complete difference to a mass produced chicken.
no raymond i no suck aaaah.... i good guy yaaa.... you seem like suck suck much, you see suck in eveeone! go find good time, get suck suck out of system yes no yes?
I grew 90 of my own chickens. Cornish crosses. I’ll never buy store chickens again. The fat, the juices that come off a chicken that eaten nothing but grass, bugs and mixed grains is so good.
New to this channel and decided to check it out as I am always interesting in learning more about food. However for those who keep on complaining about these guys are not the last channel host I say who cares?!! Please do us all a favor and either go with the program or move on to something else. The channel belongs to Eater and they decide on who and what to put on it. If you are fans of the old guy then seek him out wherever he is now. Complaining that he is not here will not change anything nor will it make them bring the guy back. Maybe he did not want to do this anymore, wanted to much money, or they felt they wanted to go a different direction. Heck I do not know but, things change so please stop already. Are you interested in food? Want to learn? Then maybe focus on the content a little.
I love they have where the chickens come from. Linsborg Kansas is a tiny city probably fewer than 4000 people but they provide this place some of their birds.
now this is an interesting topic, just like the bacon, egg and cheese sausage episode. i would love to have a poultry house in my city. more like this please!
So glad i found this channel been binge watching all morning and will all day. These two guys are super cool and the moustache should have its on segment
Roosters from cockfights are the best. They have much darker meat and robust flavor. It is specially good when you are eating your opponent's chicken because you won it. They are much bigger than the regular supermarket chicken.
Ther's a Belgian dish that use the same technics as the last dish they got its called "Waterzooi", its a recipy where you have a rich broth with vegetables and chicken, or the variant of that recipy is to add some wiped cream and use fish. its a seasonal dish from the North of Belgium where in one season they used chicken and then in another season they used fish, and the recipy could be easely adapted to each kind of meat.
Growing up there would always be Guniea Fowl curry at home and now and again there still is. It's also when I pretend that I'm not really that hungry and don't fear missing out at all.
word of advice to the producer's, the best rotisserie culture on earth is in Montreal. 1-gordon ramsay opened the Laurier BBQ. 2- Coco Rico on Blvd St laurent is life changing in the Portuguese vein. 3-chalet bbq on Sherbrooke is the Genesis of a national rotisserie chain in canada. 4-new system bbq is a rare example of a perfect restaurant. 5- Adonis grocery store chicken wrapped in pita with garlic mayo, one of life's great pleasure.
2:16 Lindsborg Ks! Bad ass little swedish town, really good potato sausage and apparently they have some of the best chicken! Have to try and find some next time I'm visiting family..
OMGEES, A QUIET GUINEA FOWL. No squeaky bike wheel on steroids sound! Also, as far as breeds go English type Orpington and sometimes Sussex 9-24 months old have been my favorite and most meaty so far. Silkie smooth texture and firm texture, flavor stronger than turkey. Aged 2-4 days. Slow roasted, brining during the aging process optional. Haven't had it yet, but Dorking is probably off the chart too. But I mostly raise muscovy duck because of the only 3-4 month growout period. The chickens are just a bonus. Poultry isn't supposed to have no taste and a texture like slugs and sandpaper. That's just how we do it here.
This place looks incredible. Kinda reminds me of a really good rotisserie chicken place near me but even better. If I'm ever back in NY (I live in England) I'm definitely gonna check it out
I was inspired by this video so I did a tasting of 3 birds (New Hampshire, Plymouth, and Cornish) from the same farm as the video(Frank Reese) through the Heritage Foods website and an additional two, Rhode Island Red and Delaware from Chinatown and a Farmer's Market (didn't get Guineafowl because I figured they're not really chickens, they're more distantly related from chickens than turkeys and pheasants). Made a few tweaks: dry brined for 2 days and cooked them all sous vide (dark meat 10 degrees hotter and much longer than white meat) instead of poaching, and roasted just the skin separately between two baking sheets like Kenji's sous vide turkey with crispy skin recipe. And served jus shots made from the liquid from the sous vide bags, grilled the heart and gizzards and made chicken livers on toast April Bloomfield style. Was amazing and breed really does make a difference. Next time I might do it yakitori style.
The regular chicken here is the chickens we don't feed , they are just left free and they hunt for themselves, and take over a year to mature and smaller in size
![Дон ДОН, Алаудинов и СБЕЖАВШИЕ из под Курска ахматовцы 😁 [Пародия]](http://i.ytimg.com/vi/dEfCf5IK26Q/mqdefault.jpg)
The chef seems very humble and sweet I love him
egg water true af
Agreed. That’s why I feel it was uncalled for that moustached host to drop an f bomb. I swear a lot too. But not on camera, especially not in that setting.
Chef Westermann is the coolest chef ever!!! And so nice, humble and funny in person
How is it humble to charge 130 for a chicken lmaoo
egg water He’s being pursued by his investors for bleeding them and the restaurant dry. Might not be open still.
3:29 "Jus. Taste my jus. It's very strong. " This old man has tremendous life energy in him, and also jus.
Taste it!
Call off the search. You’ve found Ze Frenchest Man alive.
UA-cam Alex French cooking guy... you will not be disappointed
He just needs a rugby ball and he's set.
@Ryan Morris this is the most american and ignorant interpretation ive ever seen of a french person. Look up "what country won the most battles" and "french fashion".
With the most german surname ever. Thats alsace lorraine for you
Lol
TASTE MY JUS!
It is very strong!
*Jews
Vishal Shinde LUL
"taste my jus, it is very strong..."...that line might work, if she is drunk....
Wong Jefx hahaha nice one!
I had the pleasure of eating at Le Coq Rico last year. We had the Baeckeoffe (the whole bird in the clay pot shown in the video) and everything the guys here described is exactly accurate. The flavor of the chicken was so much more "chicken-y" compared to 99% of any other chicken I've ever had before. The fat was soft and luxurious. The vegetables in the pot were fantastic, and the jus really was intense.
I'll also note that they had some of the best desserts I've had in a long time (with the exception of some of the really creative upscale Mexican desserts we're seeing in NYC).
Just out of curiosity how much did all that come to?
I can't recall off the top of my head (it was over 6 months ago), but their menu is online so you can look up prices easily. I was with my wife and in-laws and the Baeckeoffe is designed to be shared among four people, so it was perfect as a main course for our group. The restaurant is certainly expensive so it's more of a special occasion type of place, but I felt it was very very good and worth the cost for its quality and uniqueness.
This right here...
Your comment is why I raise rare heritage breed chickens (and rare ducks when I get the land). I only raise them for my family to eat and its like eating an entirely different type of 'naturally' buttered chicken. It's just so rich in flavor it almost impossible to describe.
@@jeremywarren7424 i keep plymouth rock chickens, and i will never buy chicken at the store again. It just cant compare.
“More chickinny” now I wanna really try this place
I would love to see more upscale chicken houses. It deserves so much more love than it gets.
Kenny Rogers' Roasters FTW
@@fr201Not in USA any longer only and in Asia was bought out .
That Old man is the MVP here. He's soo experienced & professional, yet he's still humble and cheerful
You're awesome gramps 👏👏👏
I love Le Coq Rico - my favorite restaurant in NYC and Paris! The world needs to discover the wonderful world of poultry (and also their sustainable heritage breeds). Thank you for the awesome video!
Joanna Lin you’re beautiful
@@Miket6671 Eew
Great job on giving the guest the spotlight and not going overboard on humor in this series. Keep it up!
"Jus. taste my Jus. It's very strong."
😄😄😄
That chef is awesome. "Taste my jus, it's very strong". What a cheeky guy.
I respect this chef. His love for chicken. Real hustle
This is a great and humble man. Much love
3:03
Chef: Look at thiz.
*Looks the other way*
😐
"TASTE MY JUS! It's very strong."
That 4:24 cheek twitch. Is he happy at how pleased he is and failing to fight of a smile or is something more sinister afoot? because this man is an artist!
Is the chicken more elegant because the chef speaks with a French accent?
Oui
Yep, that's right.
Yes
His side job is mcdonalds lol
Everything is more elegant with a French accent
Not to disrespect the chef but we (Indonesian) always poached the chicken in herbs and spices before we fry them. Pretty much we have the same techniques. #respect
In Indonesia we have Ayam Kampung - it's an active and lean chicken. They have less meat but taste amazing. And black chicken. This one is from another world.
I'm not of a chicken man myself but I can always respect someone who likes something enough to put in the work.
But I agree, older chicken, well raised tastes so much better.
You know you’re at a fancy restaurant when the chefs name is on the door
WHY IS MY CHICKEN BLOODY IN THE FIRST PLACE?
Actually, it’s not. Blonder notes, “all commercially-sold chickens are drained of their blood during processing.” The pink, watery liquid you’re seeing is just that: water. The moisture that seeps from the chicken while it’s waiting for you to buy it mixes with that old rascal myoglobin, causing the pink “juices” that you see pooling around the packaged bird-it's called myowater, FYI.
That same substance is what gushes forth when you cut into a cooking chicken to see if the juices run clear. Unfortunately, that’s a long-held measure of doneness that can’t be trusted. The only way to know if your bird is cooked through: a good quality thermometer. (Here’s the Epi favorite.) To check the temperature, stick the probe into the meatiest part of the bird-checking both the breast and thigh is a good idea. You’re looking for a finished temperature of 160ºF to 165ºF. Accounting for carry-over cooking and the size of whatever it is you’re cooking, that could mean pulling the chicken off the heat anywhere from 150ºF to 155ºF.
Per Epicurious
It’s not bloody nor is it underdone.
David & Barbara Mielke naw that bird ain't done
@@Jfizzaldizzal The type of idiot to be presented with all the facts and just go "nah"
Young mishandled birds can have blood frozen inside their bones, in the marrow. The amount of myoglobin in white meat is very less compared to red meat. To avoid blood oozing out of the bones of your chicken, consider buying fresh organic produce.
You eat with your eyes 👀, eyes see pink🤔
@@shawsie5780 And you should try thinking with your brain. Pink doesn't always mean undercooked. Cooking chicken to the Temp is important not the color.
I really enjoy these guys as a team; big kudos to Eater for changing host.
Nothing like the free range corn fed chickens no hormone , we get here in Australia, they are yellow with yellowish fat. Complete difference to a mass produced chicken.
What a charming, lovely man. So passionate.
Vive La France. Best food in the world.
Way to crowbar “grass fed beef” into a chicken episode, Brent
This channel has the strangest comment section. Nice segment, by the way.
Hi. You must be new here. Comments? There was this guy called Nick once.....
Ben SMITH yeah he suck
he no suck raymund, he good good guy, he do good thing review many many many meat.
he eat lots meat, he talk good. Yah.
Ben SMITH maybe u suck too?
no raymond i no suck aaaah.... i good guy yaaa.... you seem like suck suck much, you see suck in eveeone!
go find good time, get suck suck out of system yes no yes?
Prime time is my new fav video series. Tremendous content!!
This is one of the most awesome episodes you guys have done. Love this show!
This video will really help me win PUBG.
Boyish giggles
And Dr.Disrespect's eating the chicken
No wonder he knows his stuff. He is a French 3-star Michelin Chef. 75 years of age. Respect.
Winner Winner Chicken Dinner!!
just won a solo match ;)
now THAT's a chicken dinner I would be happy to win
He's a former 3 Michelin starred chef that gave up his stars to put simple yet expertly Made food like what we Saw on the video
Thanks for this man. Just read about him online. What a King this man. Love his dedication.
If only I could just hear him say to me "You are right" in his beautiful voice as I say things about the chickens.
God I respect him from bottom of my heart! I cannot wait to try his dish!
I love how Randy Marsh has reached so far in his quest to find America’s great foods.
"JUS, taste my jus, it's very strong!" Will never not be hilarious. I love this man.
Prime Time is the best show you've been putting out lately, awesome content. And this chef has this nice little humorous touch, I love it
@4:27 “What can I say?” ... you said it all with that smile hahaha
This dude is the french Mr. Rogers of cooking. He seems lovable.
"This is the...wishbone"
"He gave it to me, Ben, ok?"
I've recently started buying only fresh chicken. And the difference between that and the frozen kind is massive, sooo much more juicy and tender.
re hash why would you ever buy any meat already frozen? Imagine how long ago that animal was slaughtered!
I am pasturing 25 plymouth rock, delaware, and orpington chickens in my backyard - so excited to enjoy this flavor !!
I just tried the poach then roast method on my chicken last night, and OMG did it forever change the way I make chicken. This is genius level stuff.
“Ze New Hampshire is always wunning wunning wunning “ what an inspiring humble chef .
Not gonna lie, that looks amazing. Reminds me of the best chicken I've ever had.
when the bones are still rosy you know the meat is poach to perfection
and now, for another episode of Pictures You Can Smell, the bestest looking chicken ever!
I just ate and it still made me hungry
3:30 *JUS* *TASTE MY JUS!*
this is the best chicken I've had in my life, would recommend if your in NY to go here
I grew 90 of my own chickens. Cornish crosses. I’ll never buy store chickens again. The fat, the juices that come off a chicken that eaten nothing but grass, bugs and mixed grains is so good.
Elevating plain ol' chicken into something Grand and Amazing!
New to this channel and decided to check it out as I am always interesting in learning more about food. However for those who keep on complaining about these guys are not the last channel host I say who cares?!! Please do us all a favor and either go with the program or move on to something else. The channel belongs to Eater and they decide on who and what to put on it. If you are fans of the old guy then seek him out wherever he is now. Complaining that he is not here will not change anything nor will it make them bring the guy back. Maybe he did not want to do this anymore, wanted to much money, or they felt they wanted to go a different direction. Heck I do not know but, things change so please stop already. Are you interested in food? Want to learn? Then maybe focus on the content a little.
damn this chef has some talent... turning an otherwise boring meat into something amazing
taste his ju, is very strong
I'll have to try poaching a whole chicken before roasting.
amazing! he is like the joseph mengele of chickens
This video brings a new dimension to the age-old saying "tastes like chicken" hahaha
I love they have where the chickens come from. Linsborg Kansas is a tiny city probably fewer than 4000 people but they provide this place some of their birds.
Looks so good I'd happily flake off the guys dried up mustache crust later that night to flavor my fries
Prime Time is great. You guys are up there with Chef John and Dan (Test Kitchen) for me.
now this is an interesting topic, just like the bacon, egg and cheese sausage episode. i would love to have a poultry house in my city. more like this please!
So glad i found this channel been binge watching all morning and will all day. These two guys are super cool and the moustache should have its on segment
Roosters from cockfights are the best. They have much darker meat and robust flavor. It is specially good when you are eating your opponent's chicken because you won it. They are much bigger than the regular supermarket chicken.
Chef: you like it ?
Them: its amazing
Chef: sure
Amazing. Who knew about the subtle differences with such remarkable outcomes
Ther's a Belgian dish that use the same technics as the last dish they got its called "Waterzooi", its a recipy where you have a rich broth with vegetables and chicken, or the variant of that recipy is to add some wiped cream and use fish.
its a seasonal dish from the North of Belgium where in one season they used chicken and then in another season they used fish, and the recipy could be easely adapted to each kind of meat.
2:52 This dude deadass looks like Luka Doncic
He is cooking with love and passion!!
It’s 4 am and I’m eating 4 pieces of toast
Growing up there would always be Guniea Fowl curry at home and now and again there still is. It's also when I pretend that I'm not really that hungry and don't fear missing out at all.
I love this series so much!
I would love to try the oyster of those birds....
French chicken game is on par with Japanese, the way its butchered, prepared and served....amazing!!
word of advice to the producer's, the best rotisserie culture on earth is in Montreal.
1-gordon ramsay opened the Laurier BBQ.
2- Coco Rico on Blvd St laurent is life changing in the Portuguese vein.
3-chalet bbq on Sherbrooke is the Genesis of a national rotisserie chain in canada.
4-new system bbq is a rare example of a perfect restaurant.
5- Adonis grocery store chicken wrapped in pita with garlic mayo, one of life's great pleasure.
Finally guys - a splendid episode! The chef is the bomb baby!
I like Cornish White Rocks for baking/roasting! Brined in water, salt, sugar overnight!
Biff has become so much nicer.
I love this show, send these guys to Europe to explore more of the world!!!
UA-cam: here watch some Prime Time vid.
Me: What!? Again? The same video for the nth time for 2 years!
Also me: Okay
Shoutout to Lindsborg, Kansas it’s great to see a home state bird in New York.
The other guy looks like Sheldon from BigBang Theory but with moustache. 😂
2:16 Lindsborg Ks! Bad ass little swedish town, really good potato sausage and apparently they have some of the best chicken! Have to try and find some next time I'm visiting family..
I Love That Old Man , such a nice pleassure NewYorkers to have you pop's !
OMGEES, A QUIET GUINEA FOWL. No squeaky bike wheel on steroids sound! Also, as far as breeds go English type Orpington and sometimes Sussex 9-24 months old have been my favorite and most meaty so far. Silkie smooth texture and firm texture, flavor stronger than turkey. Aged 2-4 days. Slow roasted, brining during the aging process optional. Haven't had it yet, but Dorking is probably off the chart too. But I mostly raise muscovy duck because of the only 3-4 month growout period. The chickens are just a bonus. Poultry isn't supposed to have no taste and a texture like slugs and sandpaper. That's just how we do it here.
This place looks incredible. Kinda reminds me of a really good rotisserie chicken place near me but even better. If I'm ever back in NY (I live in England) I'm definitely gonna check it out
The best chicken I ever had was in Mexico at a small place where they killed the chicken right before cooking. It was incredible.
I bet it was also properly seasoned unlike the chicken in the video
France and Belgium you have Rottiserie chicken stands on Markets every Sunday/Wedneday, with Ribbs and grilled potatoes.
I was inspired by this video so I did a tasting of 3 birds (New Hampshire, Plymouth, and Cornish) from the same farm as the video(Frank Reese) through the Heritage Foods website and an additional two, Rhode Island Red and Delaware from Chinatown and a Farmer's Market (didn't get Guineafowl because I figured they're not really chickens, they're more distantly related from chickens than turkeys and pheasants).
Made a few tweaks: dry brined for 2 days and cooked them all sous vide (dark meat 10 degrees hotter and much longer than white meat) instead of poaching, and roasted just the skin separately between two baking sheets like Kenji's sous vide turkey with crispy skin recipe.
And served jus shots made from the liquid from the sous vide bags, grilled the heart and gizzards and made chicken livers on toast April Bloomfield style.
Was amazing and breed really does make a difference.
Next time I might do it yakitori style.
This chicken makes the wind shake my trailer
I wish le coq rico in New York had Poulet de Bresse, I guess I have to go back to their restaurant in Paris to have it again....
Americans have poultry houses! They're called KFC, El Pollo Loco, Popeyes,....
The regular chicken here is the chickens we don't feed , they are just left free and they hunt for themselves, and take over a year to mature and smaller in size
What a nice and humble man
I don't usually taste other men's JUS, but for you I'll make an exception Chef 😂😂
Awesome thanks for the information! You are absolutely right now I need to know more about this!!
Always see my home county of Lancaster in various videos, here we see we have some of the best chickens also 👌🏼
Im my country, the older they are the tougher and low fat residual they get. Past 40 we expect em to be cheaper in the market
The country of new york...truer words have never been spoken 🤣
Chicken is the best vegetable.
indeed it is my friend. - a real vegan
Taste my juice..... YEAH DADDY
Notch SkythekidRS jus
AHAHA
mitchell roy WHOOSH
I'm sure that's what this coq-loving duo was thinking.
Everyone else thinks that the short guy looks like a miniature Biff, from Back to the Future, right?