That is SUPER ace! Definitely my favorite kind of cooking videos. Save money on the chicken breasts, and turn the bones into stock, using the same fat. Can toss that on anything and even cooking the veggies or coating the pasta in that to really ensure that chicken is respected to the fullest. That looks like something I'd cook for an evening meal.
I love how nothing goes to waste. I learned this concept when a friend showed me how to make gravy from pan drippings. My culinary curiosity knows no bounds.
What the F you mean nothing goes to waste? Are you dumb? It's the same sht as frying it whole, just more wasted energy. Nothing goes to waste only if you have a dog.
When you cook every day like it's your favorite thing you learn those tricks. WHen you cook every day like your life depends on it you appreciate these tricks. I don't like fermented food at all so sadly I'm not making a room full of vinegar, but Pro HOme cooks does have a lot of great ideas that don't go bad in the pantry, nor have you visit the grocery store every day to cook a michelin meal every night like most other cooking youtube channels do. Though Gordon's Ultimate Cookery course also has some fantastic ideas for just simple meals at home. Both of them are passionate chefs who cook for fun.
For anyone struggling to cut the cost of groceries, chicken quarters can be a great option that I think most people overlook. They require more bone removal, but then you get more bones to make stock from.
@@laneclaypool8005 Uhhh. No. Then you miss out on using the bones for a broth which will go MUCH farther than the little bit of meat you lose from deboning.
We buy a rotisserie chicken once a week from Costco, $4.99 baby. We pull the chicken for whatever we want to make for the week, then make stock from the bones with some scrap veggie ends and a few herbs. It is awesome always having fresh stock on hand. If we don't end up using it for our cooking during the week we make a delicious soup.
as a person who has lived in American style poverty I have been doing this for years, id get a cheap bag of leg quarters, break them down, render the fat, make a stock, portion and freeze the chicken, reduce the stock and freeze portions of the concentrate. a lot of work but it stretches the few dollars the bag cost. I do this pretty much with anything I get.
Not even 70 years ago matter of fact 50 years ago that’s just how everybody lived don’t take it as being poor but knowing how to do stuff most human should know how to do😂
@@LanCaster278I think they may mean lower class in a first world country as poverty here looks different... like poverty in Bangladesh would be a world different to here! Not positive though, that's how I took it!
Love this... No waste, no BS, totally practical. I wish all cooking videos were like this! Edit: Holy shit why are these comments so negative, relax a little bit everyone
I do this, but not with the airfryer. I buy a big 12 pack of thighs, debone, remove the skin completely and cook all the skin in a pan with a little water. I cook it like 20 minutes until the water evaporates and the skin becomes golden brown. It gives you a ton of chicken fat and lots of crispy chicken skin. 1 thighs worth of skin is around 4g protein. I season it and serve as a snack with dipping sauce. The bones are used with some veggie scraps for stock, which I reduce till its thick then freeze in ice cube trays. The actual thighs themselves I'll freeze in sandwich bags, 2 thighs per bag. So now I have the fat, stock concentrate, thighs, and a delightful crispy skin snack. You can cook the chicken fat with flour then add the stock for a quick chicken gravy. I also add some additional bouillon because I prefer my gravy to be quite strong in flavor.
Cool story you should film it, use this comment as the script, cut an edit everytime you used a period to separate the sentences and those are your shots. Post it to UA-cam and gain a following so someone could troll someone on your comments.
One tip for grilling/dry or very shallow frying thighs, sear them off but finish them in the oven. I find this helps render down all the fat and connective tissue better. You can do it all in the pan but that requires lots of heat adjustment.
Pro tip for jucier chicken (that most restaurants use) Marinade your chicken in some form of acid! Places like Chick-Fila use pickle juice, which is ingenious because they already put pickles on the sandwich, and now thsy don't waste the flavorful juice, but even things like lemon juice or freshly squeezed orange juice works the same! The restaurant I work at uses a spice mixture+lemon juice and some vegetable oil, and it's some of the best chicken I've had, for honestly not too much extra work. If you're already going to buy and prep raw chicken, you might as well upgrade it too!
This is why it’s important for everyone to learn to cook properly. To many people think opening a box and warming up something bought at the store is “homemade”. Then complain their food bills are to high.
Honestly ready meals can be pretty cheap (at least in the UK) and they are a life safer for disabled and elderly people. I don’t think anybody calls them “homemade” though.
Food bills and irresponsible spending aren’t the issue though. Sure, buying premade lunches might not be the best use of your money, but it’s becoming really difficult for the younger generations to get into a comfortable financial decision as inflation and uneven distribution of wealth among age groups increase. It’s a great skill to have, but buying prepackaged food shouldn’t put someone at financial compromise
@@gypsyrose-qq9nz or he washed his hands a dozen times and just doesn't film it? Of course hand washing is super important when cooking any sort of meat.
Everybody should keep in mind that you dont need an air fryer for the bones and extra skin, a regular oven will do just fine. Usually I use a fan in my oven to get the maximum crispiness for that skin. If you want to maximize the flavor of your broth you should simmer it at low heat for longer time. Great recipe btw.
@@cantbothernaming Yes, basic shit. He would have done better getting a whole carcass and using the frame with trimmings to make a broth with some herbs and spices. The chicken thighs themselves were just pan seared with salt and pepper, the most basic of the spices for some of the most basic chicken thighs you can cook.
Lmao is it ever a chicken video if someone isn't complaining there isn't a metric ton of dollar store garlic powder or paprika or whatever the hell you use on it? Salt and pepper is absolutely sufficient on thighs thanks to enough fat and skin. Sometimes having more is a disservice to the meat. If it was a piece of breast meat I might have agreed. You should check out a lot of asian chicken dishes which don't use much more than salt and pepper. The first thing that comes to mind is (hainanese) chicken rice. Poached in water which all non-asians are skeptical about. Japanese oyakodon doesn't use the powders and spices you're accustomed to; it relies on soy sauce, salt, and stock. And it tastes great like that. I'd take these dishes over any variation of chicken rice from around the world any day, and definitely over whatever you're making. I see this kind of attitude among commenters all the time; and honestly, it's a telltale sign of being a young and inexperienced cook.
@@declanng1355 Dude, totally agree. I made some oyakodon this week. It's like my go-to 'comfort food' lately. Simple spices let the natural flavors shine.
@@declanng1355Some people grew up in a food culture that has an affinity for using a diverse amount of spices on their protein dish. Maybe they know or don’t know the method which you mentioned. But, them pointing out that there could have been more spices added doesn’t mean they’re wrong. You almost sound condescending honestly.
@@dinnaeexcept that it takes hours to do and i have an entire life to to live where i cant leave something on the stove for hours for a weeknight meal.
I keep my bones in a zip lock bag in the freezer. Once it's full, use my instantpot on soup mode and pressure cook them for 4 hrs. The bones are sterile, and can be dried and ground into bone meal. The liquid bone broth left over is sealed and stored. Great for thickening soups or adding extra protein to a creamy meal
@@sleepteamneighbour did that. Burned the contents to a crisp, stuck the house out, they had to have company come in to destinkify the house. 😂😂 glad the house didn’t burn down though!
If the effort to boil water (bring to boil, lower temp to simmer, place lid on pot, walk away for as long as you want) is too much for your day, I feel just horrible about what a nightmare your care in wiping must leave your pants.
THANK YOU! I'm a huge fan of chicken thighs and love them skin on but the bones are a nightmare, I had no idea how to get the bone out myself. Now it'll be easier to convince my wife to get bone in skin on thighs
I use a teriyaki marinade that's more hawaiian inspired. It uses equal parts brown sugar, pineapple juice, and soy sauce. Then add in minced garlic and ginger. You can add sesame oil optionally as well. Then I let my chicken thighs marinade in it for 8 hours, pat dry after removing, put them on the grill, and then heat the marinade at a simmer for 10 minutes so that you can use it as a sauce as well. I opt to slightly thicken it too. Cut up the chicken and serve it with stir fried veggies over rice 🙂
I needed this video for the bone removing lesson. I have done it myself b4 but man I felt like it took me 5 min per thigh and I have hated bone in meat ever since. Thankyou
My first time seeing your page and posts!!! Absolutely perfect vibe and even more awesome recipes!!!! Not too much personality and not too little or boring to where I can actually focus on what you’re saying and making!!! Perfection 🤌🏽
I did this, inspired by your short! I threw the chicken in a marinade (not thinking, just habit) for about twenty minutes before removing the skin and WOW what an amazing snack the roasted skin was! It was a lemon garlic marinade so the crispy pieces were better than any crunchy thing I’ve ever eaten.
He didn’t let anything go to waste
Eating healthy for cheap. It's possible, just have to do it
That is SUPER ace! Definitely my favorite kind of cooking videos. Save money on the chicken breasts, and turn the bones into stock, using the same fat. Can toss that on anything and even cooking the veggies or coating the pasta in that to really ensure that chicken is respected to the fullest. That looks like something I'd cook for an evening meal.
cheaper than the mcdonalds "dollar" menu nowadays
not even the PFAS, in his body for life now.
Well.. the bones don't melt/ dissolve in the broth. But giving it uncooked to your dog actually gets rid of all waste 😊
This guy seriously overestimates how clean the bottom of my airfryer is.
Be proactive and clean it up!
@@jeffreytaylor4464maybe next week
@@Yobydobie😂😂😂
Lol!
At this point my air fryer is just a sculpture in my kitchen bc I'm dreading cleaning that bitch
Zero waste cooking, taught me the easiest way I've ever seen to debone a thigh, and made ingredients for two different dishes. 10/10
Plus the waiting snack
as long as he isn't using one of the teflon air fryers its fine yes.
why does it matter@@yellowhorse1
Google it@@xanderwilson8293
@@xanderwilson8293Teflon doesnt last forever, it can chip away its toxic if it gets in your food
I love how nothing goes to waste. I learned this concept when a friend showed me how to make gravy from pan drippings. My culinary curiosity knows no bounds.
Yup. The easier something is the more expensive. You can also take the skin off and make chicken chicharons. Fried skin.
What the F you mean nothing goes to waste? Are you dumb? It's the same sht as frying it whole, just more wasted energy. Nothing goes to waste only if you have a dog.
Chicken gravy and hamburger gravy are the best over a nice dish of rice or homemade mashed potatoes.
“My culinary curiosity knows no bounds!” 🤓
Thank you for not wasting anything. I love how you used it all to make two delicious meals and a bit of snackage.
I wish I could be efficient AF like this lol
You can
@@J.5.M.real
When you cook every day like it's your favorite thing you learn those tricks. WHen you cook every day like your life depends on it you appreciate these tricks. I don't like fermented food at all so sadly I'm not making a room full of vinegar, but Pro HOme cooks does have a lot of great ideas that don't go bad in the pantry, nor have you visit the grocery store every day to cook a michelin meal every night like most other cooking youtube channels do. Though Gordon's Ultimate Cookery course also has some fantastic ideas for just simple meals at home. Both of them are passionate chefs who cook for fun.
You understand this took him 3 hours to make you clown 🤦♂️
Same! I’m going to save the video and hopefully remember to make it at least once.
For anyone struggling to cut the cost of groceries, chicken quarters can be a great option that I think most people overlook. They require more bone removal, but then you get more bones to make stock from.
You waste less if you cook on the bone and eat around it.
@@laneclaypool8005 Uhhh. No. Then you miss out on using the bones for a broth which will go MUCH farther than the little bit of meat you lose from deboning.
Plus buy foods in bulk, rice for example
We buy a rotisserie chicken once a week from Costco, $4.99 baby. We pull the chicken for whatever we want to make for the week, then make stock from the bones with some scrap veggie ends and a few herbs. It is awesome always having fresh stock on hand. If we don't end up using it for our cooking during the week we make a delicious soup.
@@laneclaypool8005 Dude, think a little about the claims you're making. A little logic would save you from sticking your foot in your mouth.
as a person who has lived in American style poverty I have been doing this for years, id get a cheap bag of leg quarters, break them down, render the fat, make a stock, portion and freeze the chicken, reduce the stock and freeze portions of the concentrate. a lot of work but it stretches the few dollars the bag cost. I do this pretty much with anything I get.
Not even 70 years ago matter of fact 50 years ago that’s just how everybody lived don’t take it as being poor but knowing how to do stuff most human should know how to do😂
American style poverty. Felt that
@@johnrosa8827what does american style poverty mean
@@LanCaster278wage slaves
@@LanCaster278I think they may mean lower class in a first world country as poverty here looks different... like poverty in Bangladesh would be a world different to here! Not positive though, that's how I took it!
"and throw them directly in my air fryer and roast them for about 12 minutes" *immediately sets air fryer for 10 minutes*
10 minutes is infact about 12 minutes.
To be fair he is making broth, and the broths i know let you get away with using raw bones because the boiling cooks them.
@@maggie3060 yeah, but cooking the bones beforehand makes the broth taste better
😂🤣
Yum! Chicken thighs are the best part of the bird for sure.
Love this... No waste, no BS, totally practical. I wish all cooking videos were like this!
Edit: Holy shit why are these comments so negative, relax a little bit everyone
Gotta challenge it with trying to cook the Styrofoam lol.
Yeah ur not getting 2 bowls of any soup from 1 chicken thigh bone and some skin? Ur going to get slightly fatty water😂
Idk if boiling stuff for hours to make broth is practical, I can only imagine how much that costs. Unless you save a bunch and make a huge pot
Practical lmao
@Zoggyboyzimmy there were 4 bones. You let it simmer for 3 to 4 hrs for a good stock
I do this, but not with the airfryer. I buy a big 12 pack of thighs, debone, remove the skin completely and cook all the skin in a pan with a little water. I cook it like 20 minutes until the water evaporates and the skin becomes golden brown. It gives you a ton of chicken fat and lots of crispy chicken skin. 1 thighs worth of skin is around 4g protein. I season it and serve as a snack with dipping sauce. The bones are used with some veggie scraps for stock, which I reduce till its thick then freeze in ice cube trays. The actual thighs themselves I'll freeze in sandwich bags, 2 thighs per bag. So now I have the fat, stock concentrate, thighs, and a delightful crispy skin snack.
You can cook the chicken fat with flour then add the stock for a quick chicken gravy. I also add some additional bouillon because I prefer my gravy to be quite strong in flavor.
Thank you
You should have thought about making a video about it
Cool story you should film it, use this comment as the script, cut an edit everytime you used a period to separate the sentences and those are your shots. Post it to UA-cam and gain a following so someone could troll someone on your comments.
Psycho
Thank you for this comment. I just am started making stock and learning so much. Appreciate learning more
My mom has severe food allergies and this short has been hugely helpful in getting the most out of food for her.
Thighs are the best cut of chicken. You can’t change my mind.
One tip for grilling/dry or very shallow frying thighs, sear them off but finish them in the oven. I find this helps render down all the fat and connective tissue better. You can do it all in the pan but that requires lots of heat adjustment.
“For about 12 minutes”
Puts bones in air fryer for 10 minutes
It's always easier to put something in longer than it is to uncook it.
Maybe he added 2 more minutes off camera you clown
10 minutes is about 12 minutes THO
@@UnarmedBastardlol for real people really think it means 12 mins exact lol
Its always bests to undershoot a few mins so you can check it and make aure it isnt overcooking.
Pro tip for jucier chicken (that most restaurants use)
Marinade your chicken in some form of acid!
Places like Chick-Fila use pickle juice, which is ingenious because they already put pickles on the sandwich, and now thsy don't waste the flavorful juice, but even things like lemon juice or freshly squeezed orange juice works the same!
The restaurant I work at uses a spice mixture+lemon juice and some vegetable oil, and it's some of the best chicken I've had, for honestly not too much extra work. If you're already going to buy and prep raw chicken, you might as well upgrade it too!
thank you kind stranger
or a brine
Then you’re adding unnecessary allergens to your food. Just use buttermilk.
Or even coke. That obviously adds sugar and other flavors too but works pretty well.
Cook skin side down first and then you'll get more crispy skin 👌
beast mode = frying chicken in a pan
also using the bones to make broth; zero waste cooking
don't forget the... salt and pepper? lmao
That noodle soup with the egg looked great. Can you make a video on that?
I’m subscribing right now, you my friend are a teacher!! 🔥
My mum would freak out over those stray strands of feather on the chicken.
My mother would beat me. That is all.
My mom would freak out over the price of boneless skinless chicken
omg yes my mom hates it i just pluck the fathers off her chicken and leave the ones on mine bc i dont care.
Sometimes my mother would bathe with me and cry.
She'd just cry right there in the tub with me. She was awfully pretty when she cried. I remember that.
This is seriously my favorite food channel… and I follow a lot 😂
This is why it’s important for everyone to learn to cook properly. To many people think opening a box and warming up something bought at the store is “homemade”. Then complain their food bills are to high.
Honestly ready meals can be pretty cheap (at least in the UK) and they are a life safer for disabled and elderly people. I don’t think anybody calls them “homemade” though.
Food bills and irresponsible spending aren’t the issue though. Sure, buying premade lunches might not be the best use of your money, but it’s becoming really difficult for the younger generations to get into a comfortable financial decision as inflation and uneven distribution of wealth among age groups increase. It’s a great skill to have, but buying prepackaged food shouldn’t put someone at financial compromise
Cooking properly includes hand washing. . he contaminated his whole kitchen. Lol
@@gypsyrose-qq9nz or he washed his hands a dozen times and just doesn't film it? Of course hand washing is super important when cooking any sort of meat.
@@gypsyrose-qq9nz Your mind is going to be blown when you learn what editing is.
You’re awesome. Great show to put it lightly. Thank you.
Everybody should keep in mind that you dont need an air fryer for the bones and extra skin, a regular oven will do just fine. Usually I use a fan in my oven to get the maximum crispiness for that skin. If you want to maximize the flavor of your broth you should simmer it at low heat for longer time. Great recipe btw.
Those Weak Knights always so hungry… gotta get their strength up!! 💪
Easily one of my favorite channels right now
Finally some cuts of meats I can afford.
I love using the skins with ramen the next day. Great video man!
Everything was used especially the crispy skin as it's the best part of the chicken. Well done!
Says "Beast mode" and shows us the most *BASIC* cooking method imaginable lol
he made, a stock/broth for a soup, a cooking oil and a stirfried veg and chicken
The beast mode was the part he cut out. He ate one of the thigh pieces uncooked.
he did as good as anyone could with chicken thighs
@@cantbothernaming Yes, basic shit. He would have done better getting a whole carcass and using the frame with trimmings to make a broth with some herbs and spices.
The chicken thighs themselves were just pan seared with salt and pepper, the most basic of the spices for some of the most basic chicken thighs you can cook.
@@aaronwebb7090 you didn’t watch the other video?
Come on bro salt and pepper? Not even a garlic, paprika, chilli? Damn
What was that sauce? That saved it
He barely even used any salt at that
That's why he used only salt and pepper. Duh
Lmao is it ever a chicken video if someone isn't complaining there isn't a metric ton of dollar store garlic powder or paprika or whatever the hell you use on it?
Salt and pepper is absolutely sufficient on thighs thanks to enough fat and skin. Sometimes having more is a disservice to the meat. If it was a piece of breast meat I might have agreed. You should check out a lot of asian chicken dishes which don't use much more than salt and pepper. The first thing that comes to mind is (hainanese) chicken rice. Poached in water which all non-asians are skeptical about. Japanese oyakodon doesn't use the powders and spices you're accustomed to; it relies on soy sauce, salt, and stock. And it tastes great like that. I'd take these dishes over any variation of chicken rice from around the world any day, and definitely over whatever you're making.
I see this kind of attitude among commenters all the time; and honestly, it's a telltale sign of being a young and inexperienced cook.
@@declanng1355 Dude, totally agree. I made some oyakodon this week. It's like my go-to 'comfort food' lately. Simple spices let the natural flavors shine.
@@declanng1355Some people grew up in a food culture that has an affinity for using a diverse amount of spices on their protein dish. Maybe they know or don’t know the method which you mentioned. But, them pointing out that there could have been more spices added doesn’t mean they’re wrong. You almost sound condescending honestly.
Wait, what's the "nice" sauce?!
teriyaki! check out the video attached
Man makes dinner for 2 at $5 a head, and you're asking about sauce. I gotcha sauce, right ear! Great vid!
@@i5herealTo be fair that sauce looks pretty dang good!
My point! The sauce is the most important part. Always. No deets!
@@sonyap8253damn who’s that pic Sonya?
This is amazing he literally didn't get anything go to waste, that's perfect! Keep up the good work my guy.
Man really said "simmer bones for a few hours" for a weeknight meal.
It's just something you do in the background. Turn on the heat, simmer, let it cool down, put in the fridge for another day. No effort.
@@dinnaeexcept that it takes hours to do and i have an entire life to to live where i cant leave something on the stove for hours for a weeknight meal.
I’m a vegetarian AND I love this video!! Great ideas I’ll use for my husband who is not vegetarian and loves chicken thighs!!
As a vegetarian do you eat the chicken broth at all? Just curious.
@@bustergundo516 no. Strictly veggie broth.
Must be nice to have a few hours to simmer bones,after work, on a midweek day. 😂
You just leave them in the pot until you go to bed. You don’t have to babysit them.
I keep my bones in a zip lock bag in the freezer. Once it's full, use my instantpot on soup mode and pressure cook them for 4 hrs. The bones are sterile, and can be dried and ground into bone meal. The liquid bone broth left over is sealed and stored. Great for thickening soups or adding extra protein to a creamy meal
I do this it’s literally just let it boil like 1% effort 😂
@@sleepteamneighbour did that. Burned the contents to a crisp, stuck the house out, they had to have company come in to destinkify the house. 😂😂 glad the house didn’t burn down though!
If the effort to boil water (bring to boil, lower temp to simmer, place lid on pot, walk away for as long as you want) is too much for your day, I feel just horrible about what a nightmare your care in wiping must leave your pants.
Love how you use every part of the chicken
Take it from a career chef, this is extremely solid cooking/food value/health advice.
THANK YOU! I'm a huge fan of chicken thighs and love them skin on but the bones are a nightmare, I had no idea how to get the bone out myself. Now it'll be easier to convince my wife to get bone in skin on thighs
I use a teriyaki marinade that's more hawaiian inspired. It uses equal parts brown sugar, pineapple juice, and soy sauce. Then add in minced garlic and ginger. You can add sesame oil optionally as well. Then I let my chicken thighs marinade in it for 8 hours, pat dry after removing, put them on the grill, and then heat the marinade at a simmer for 10 minutes so that you can use it as a sauce as well. I opt to slightly thicken it too.
Cut up the chicken and serve it with stir fried veggies over rice 🙂
Bro. How are you not air frying the thighs?! Air fryer Cracklin' chicken thighs Ala Nom Nom Paleo. Less hands on time for more beast mode time.
So you workout?
Turns out more dry and worse
Dry
Yeah it seems like air fryer makes things really dry
@@liamneslind5708 not really. Just brine it in salt and vinegar for an hour and half and it is just as juicy
Quick, to the point, no waste, and looks amazing. Well done broski!!!
chicken thigh is almost impossible to mess up bc of how tender it is. love it
I needed this video for the bone removing lesson. I have done it myself b4 but man I felt like it took me 5 min per thigh and I have hated bone in meat ever since. Thankyou
I'm sorry, but you went from "go beast mode" to "bone in, skin on." I'm still laughing
This is what I needed, fantastic content! Thanks.
That was probably the best demo on how to debone a chicken thigh I've seen on a YT Short.
Bruh, thank you so much. Now I know how to debone the thighs
This was great, thanks
Yo you’re editing skills are A1
"It's Dad's night to cook dinner."
YAAAY🎉🎉🎉🎉🎉!
great lesson 🦔❄
The hair on the chicken skin 💀
That looks fantastic man, I miss brothers green eats
This was Amazing!
Woah. The air fryer to bone broth hack is awesome. Thanks!!
This is fantastic.
This was a bad short to watch during my phase 1 south beach diet lol. Looks delicious!
“Roast for about 12 minutes” proceeds to set to 10
Bro got the radioactive chicken
Brilliant! Absolutely brilliant.
The mental load this guy did to accomplish his task so thoroughly… that was hot! 🔥
Love this channel 👍🏼
I'm saving this video! Great idea for the bones and skins!
Cooking a chicken in its own rendered fat from the piece of chicken you haven't cooked yet is just diabolical. Also, efficient.
"ah yes white man has been here..."
"how can you tell?"
"season with salt and pepper"
No waste and GREAT food. Great work, dude.
This is just perfection - simple, quick, minimal waste, healthy. Your mother would be proud
bro went sanji mode
Seriously good, all of it. That’s how it should be done, using all part for what people would consider free food
BEAST MODE!!!!
*transforms into Ostrich*
That was pretty clever
thighs are the best part of the chicken. great video
Love it!
With the cost of chicken broth and cooking oil, this is GENIUS!!! 😃
My first time seeing your page and posts!!! Absolutely perfect vibe and even more awesome recipes!!!! Not too much personality and not too little or boring to where I can actually focus on what you’re saying and making!!! Perfection 🤌🏽
Hot damn that was fantastic! I hate waste and you didn't waste an inch! Thanks for the ideas...
You did not disappoint
Missed the opportunity to say “the bones are roasted and the skin is toasted” 😭
That looks damn good
this is amazing!
This was awesome!!
That’s a great us for an Air fryer I never thought about tbh. Great job
Man that looks incredible!
Man wasn't lying when he said absolutely beast mode
'About 12 mins'
Puts it on for 10 mins 😂
Want not, waste not. He’s right. Nothing must go to waste especially in these economic times.
"Heres how you go absolute BEAST MODE on some *chicken* thighs"
One word can make a big difference
He did in fact go beast mode.
Subbed for the ramen because those soft boiled eggs were perfection
I did this, inspired by your short! I threw the chicken in a marinade (not thinking, just habit) for about twenty minutes before removing the skin and WOW what an amazing snack the roasted skin was! It was a lemon garlic marinade so the crispy pieces were better than any crunchy thing I’ve ever eaten.
thats some french style cooking discipline
My friend you are doin the lords work lol
My knife is so dull it talks about the weather in a Monotonous voice
Yesss- as soon as you cut out the bones I was like, you better not be throwing that free flavour away- you’ve got this
crispy chicken skin never stays
This looks good❤
lol this guy's air fryer is clean enough to decant the oil and use it for something
Love this!!! How you make your sauce/ gravy?
Thanks