That book is fabulous. One of my faves (along with Kenji’s first) that I simply enjoy reading. Of course, everything I have cooked from either has turned out delicious. Nice video, Cecil I’m glad you are doing these in addition to your other content.
Perhaps you should do a video on proper care of cast iron. I own a cast iron pan, but I'm reluctant to use it because I'm not sure how often I should season it, and how to properly clean it after use. Great job on the videos 👍
I had good luck with crispy skin on thighs and drumsticks, and a little spatchcock, on the grill. Don't tell my wife, but I sprayed them with wagyu beef tallow. I say this, because I think it might be better than olive oil for smoke point and taste, to me, but that's subjective.
Coming to u Live from Cecil’s kitchen in Chicago and beyond. This is Season Liberally. Every episode he blasts any dish that gets in his way. He brings critical cooking, skepticism, and irreverence. To any topic that makes the cook books, makes it big, or makes him mad. It’s skeptical, it’s not political, and there is NO WELCOME MAT! 🤙
I've been meaning to pick up one of those cast iron presses. I think I will before I try this recipe. It seems like 2 or maybe 3 thighs max in a 12" pan is ideal?
This is your redemption episode after what you did with that bunt pan.
That book is fabulous. One of my faves (along with Kenji’s first) that I simply enjoy reading. Of course, everything I have cooked from either has turned out delicious. Nice video, Cecil I’m glad you are doing these in addition to your other content.
You can do a whole spatchcocked chicken this way, too, just use a baking sheet with a couple bricks in it for the weight. It's kind of amazing.
Okay, I finally made this one with a side of garlic roasted brussel sprouts and it was a huge hit.
This is similar to how I cook bacon, between two pans with the top one weighted. Keeps the flat and cooked evenly. Can get crispy without burning.
i've done the pan on pan method in college just because i had little time to cook and i really wanted my chicken done faster lol.
Perhaps you should do a video on proper care of cast iron. I own a cast iron pan, but I'm reluctant to use it because I'm not sure how often I should season it, and how to properly clean it after use. Great job on the videos 👍
Thanks for the idea!
We have that book
I had good luck with crispy skin on thighs and drumsticks, and a little spatchcock, on the grill. Don't tell my wife, but I sprayed them with wagyu beef tallow. I say this, because I think it might be better than olive oil for smoke point and taste, to me, but that's subjective.
Coming to u Live from Cecil’s kitchen in Chicago and beyond. This is Season Liberally. Every episode he blasts any dish that gets in his way. He brings critical cooking, skepticism, and irreverence. To any topic that makes the cook books, makes it big, or makes him mad. It’s skeptical, it’s not political, and there is NO WELCOME MAT! 🤙
I've been meaning to pick up one of those cast iron presses. I think I will before I try this recipe.
It seems like 2 or maybe 3 thighs max in a 12" pan is ideal?
Yeah. Two is about right.
Caaaaaat!
I've been wanting to get that book, but I haven't had the brain space to devote to cooking
need to get a new job
Tell me why flattening chicken means god doesn't exist. I'm waiting