Cook Your Chicken With a Brick!
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- Опубліковано 31 тра 2024
- Will is about to unveil an extraordinary cooking technique that's bound to amaze your taste buds. In this video, you'll witness the art of cooking chicken with a brick, an unconventional method that produces chicken with a restaurant-quality finish that's simply unparalleled.
Join Will as he takes you on a culinary journey like no other. Discover the secrets behind this unique technique and learn how it transforms ordinary chicken into a masterpiece of flavor and texture.
This video isn't just about cooking; it's about pushing the boundaries of culinary creativity. Will's expertise shines as he demonstrates how a simple brick can become the key to achieving the most tender, juicy, and perfectly cooked chicken you've ever tasted.
Whether you're an adventurous home cook or simply curious about innovative cooking methods, this video is a must-watch. It's a testament to the endless possibilities that await in the world of culinary experimentation.
So, get ready to experience the magic of cooking chicken with a brick and elevate your culinary game to new heights. Hit that play button and prepare to savor restaurant-quality chicken like never before! Don't forget to like, comment, and subscribe for more culinary inspiration and groundbreaking cooking techniques.
Are you looking for an interesting and unique way to cook your chicken? Look no further than this recipe for chicken cooked with a brick! This restaurant quality chicken is cooked in an unusual way that will give your meal a unique and surprising flavor.
If you're looking for a delicious and unique way to cook your chicken, then try this recipe for chicken cooked with a brick! Not only will you get a delicious and juicy chicken, but you'll also get an interesting and unusual cooking method that will make your meal memorable. - Навчання та стиль
I love it when chefs say 'add a little bit of butter' and then add half a block to the pan.
Chef-add a little bit of butter
Me just watching the video- gets type 2 diabetes
@@MadLadCheese101absolutely
+blows cooking budget
@@MadLadCheese101 butter doesn’t have any sugar 😂
Get used to doing it; most non-professionals completely underestimate seasoning.
@@BogdanOfficalPageexactly what I was thinking...
3:12 I can’t believe that chicken still had a pulse
I actually tried this technique a few months ago and now my inlaws never want anyone else cooking for them lol
😂
That chicken looks incredible. This is a great technique but a home cook's biggest difference is going to come from buying a heritage chicken instead of a 7lb supermarket roaster.
Flipping the lemon and juicing it/catching the seeds with one hand. such a badass move. The best chefs have the sickest style
Excellent. Another use for the smaller cast iron pan. Years back I had a foil wrapped brick I used for that. I think I was spatch-cocking the chicken and roasting in the oven. Your version looks much better.
Making this dish for lunch today, chicken brining in fridge, loads of aromats in brine, serving with rosemary Parmantier potatoes and french beans
This is what you call respecting the animal. The technique and method applied with simple ingredients but cooked beautifully *chefs kiss*
Sort of new subscriber. Thanks for sharing all of this and making this home cook think and rethink about the possibilities for things…even the small stuff. Looking forward to the next post!
I like how Will takes one bite then the video ends. No more needs to be said, you can see the deliciousness with your eyes.
Great work Will! Looks amazing and I'm sure it tasted even better! Thanks for sharing 🙂😋😎❤
I love you, guys. Thanks for all your videos.
My goodness that looks amazing!
Gonna try this recipe over the Christmas holidays!
Brilliant need a cooking project with my dad this weekend
I swear at 2:13 I heard a chicken.
Brilliant crust.
Top.
I love my Chef.
I'll clean up.
Fallow is crazy right now, guys are amazing
Great job as always, Will! That chicken looks fantastic. I think it's perfect recipe for the upcoming Christmas. Also it's funny when you flambeè the chicken and it startled the cameraman 😂
Top chef.
Love this channel ❤
Looks delicious
I love your videos, so fun and informative.
looks great guys
Nice method. I have the same induction hob at home and they are very powerful. Weirdly you can get less power than the lowest setting of 1. If you hit the button it goes to temperature mode and you have 60-240 instead of 1-10. Anything under 100 is very gentle if required. Obviously cast iron gives you control with its heat retention as mentioned in the video.
We cook Sunday roast chicken like that We serve it with a white wine and Wild mushroom jus/sauce
@fallowlondon
@FollowLondon I as chef a lot from your video Example clean down/80% of not seen in Kitchens
I don't have any bricks but I used a big chunk of lead and that worked just as well.
Thanks!
Ha
Maybe add a mercury sauce afterwards, eh? Heavy metal chicken dinner ftw.
@@overseastom I think that would be breaking the law, breaking the law.
Cooked all chicken this way at Jamie Oliver Fifteen. Proper stuff
Wow!
fantastic. as a professional chef, i always learn stuff in your videos. but thighs are definitely superior 😌
Chef when you pour the sauce on the skin, would the skin stay crisp for a bit?
Looks fantasy chef. Loving the Nisbets special induction hob too! Did you take the chicken to 56 and then rest it?
that's right
Fallow cookbook WHEN?
Nice ! I changed the plating at the end and placed the sauce on the bottom to keep the crispness. Loved it!
Where do you get your wooden chopping boards from?
Nice.
Alright thats it......subscribed
Would you guys do a video on high quality, minimalist home cooking equipment? Are Japanese knives worth it, do you need cast iron or carbon steel or copper or nonstick, I can never get a straight answer on this stuff
just get one good knife, and a cheap cast iron. You'll be set for most recipes.
That chicken let out a noise when the first leg was cut off and slammed onto the board haha
@Fallow where do you buy your cast iron pans? Do you have some suggestions for me? Kind regards, Tim.
Can't go wrong with Lodge pans - US-made but available all over the world, and are pretty much bulletproof once you've seasoned them.
@@nofam Thank you.
If you have induction be careful with the cheaper cast iron pans as they can be rough on the bottom and scratch your hob/stove top. Other than that they will work the same.@@TimBouman
@@ice4142 I do have induction. What brand is best for induction?
Can’t wait for someone to grab the handle of their new cast iron skillet for the first time 😅
How’s he holding it bare handed
@@VarunDaniel asbestos hands! No idea might be a more expensive skillet and have a handle that doesn’t heat up as easy but mine gets hot as hell lol
72 degrees for chicken? I guess the Brits are braver than us here in Canada!
Skills
I couldn’t quite make out what you said/added at 8:40 to thicken the sauce? Anyone catch that?
Sounded like whole grain mustard
do you ever have a problem with emulsifying that much butter into a sauce? how do you know if you there's too much fat in the pan and is there a way to do it substituting the brandy and/or the chicken stock
Swap brandy for white wine if you want a more acidic sauce, otherwise whisky. For stock I could see a mushroom stock (with dried shiitake) work really well.
2:15 - the dismembered chicken's last cluck.
hay chef , i hope i can join with your team soon
im from indonesia and working at kitchen also
What is your restaurant ? I love your stuff
Fallow
What does he put at the end to thicken ?
whole grain mustard
Hey fallow, im a fellow, cooking fallows for my other fellows. Goodaye mate
the culinary brick is spreading
Mmmmmmmmm
"Add a little chicken stock once that's burnt off" - what you mean his eyebrows? :)
well that's dinner tomorrow sorted!
10% salt is more than the salt % of the cell so through osmosis the water is going out of the cells therefore dehydrating the chicken
Diffusion will make some salt go into the cells and draw some water with it as well
What brand of brandy are you using for that sauce?
Should you actually cook it to 72? Or should you pull it at lower temp?
Pull it at a lower temperature and the residual heat will carry on cooking it while it rests. If you pull it at 72 by the time it has rested it will be overcooked.
just go by how it feels when you press into it, this whole american temperature obsession is ridiculous lol
@@davidz2690 Exactly. They just can't cook.
Camera man shit himself😂😂
Chicken so fresh it still clucks (2:13)
The American way is with the thigh meat taken off the bone with the breast so you get light and dark meat looks great chef
We Russians make the whole chicken under the press, it’s called chicken Tabacka. It t has to be a young chicken, which is marinated with lots of garlic, pepper and vinegar, butterflied along the spine bone, opened up like a book and put under the press on the cast iron skillet. Second course is always watermelon. Cheers to our confederate brothers down south. Russians also make their moonshine and it’s wicked
That sounds fucking amazing. Would love to try it!
@@SurrealLumberJack Why not make it? Copy paste Цыпленок Табака into UA-cam search and watch for yourself.
Looks beautiful, but leaving chicken skin down on the cutting board will make it soggy. I need to try this sauce, never used fresh estragon.
How to make steak bearnaise?
I find a lot of butchery breakdown videos to be far too fast or unclear. The taking off of the legs and wings was very speedy and shows your skill - I couldn’t do it that fast for sure - but the essential bit, being the removal of the breasts together as a whole and then the trimming of that single ‘cut’ of chicken, was covered really nicely. Wanna give this a try now!
Hallo Sir
I am a 27 years old engineer
But I always wanted to be a chef do you think it is too old for me
Thank you 💞
Trains are hard, don't give up.
3:20 everything reminds me of her 😭
Could you guys tell me why a professional kitchen wouldn't use *tallow*, instead of oil?
Given that seed oils are very controversial lately, I'm curious about the pros and cons of tallow.
Tallow is expensive, carcinogenic seed oils are cheap.
Tallow tends to be messy and much harder to clean up as it’s solid at room temp.
Avocado oil is a healthy, high-smoke point oil so ideal but it dents the bottom line so rarely used in restaurants.
Restaurants would rather just kill you.
@@Equinoxious342 "carcinogenic" lmao as if
The seed oil scare is nonsense conspiracy theory bullshit usually with a bit of far right dogswhistling thrown in for good measure. Use any and all oils for cooking, they're all safe.
Sauce around the chicken and not on top of the crispy skin 😊
wrong. always sauce your food. what's the point otherwise?
"Brick Chicken" did definitely not originate in America. It's an old roman style of cooking chicken and is called "Al mattone". Amazing way of cooking the chicken, but American it is not.
Did he say he took it off the heat at 56 (or 60?) and it rose to 72 while resting? Or he served it at 60?
You know you can rewind right
How to say you’re a cotton-headed ninny-muggins without actually saying you’re a cotton-headed ninny-muggins.
3:20 I'd better call her...
8:19 this is raw chicken
6:55 was what i said to my gf
I'm unsure what was meant by this.
That's basically how I cook deboned chicken thigh. Only difference is the sauce which I use either heavy cream or wine + butter. Crispy af and focken delicious.
I'm sure it tastes good, but letting it rest skin side down, then putting the sauce on top takes away most of the crispiness
I watch all of you guy's video's and wanted to know, has Gordon Ramsay ever dined at your restaurant? Your food always looks so excellent and top tier, I'm curious what his opinion would be? Can't wait to visit London to have dinner at your restaurant!! Keep up the excellent work!! 👍😊😋
who cares what gordon ramsay thinks lmao
Looks ok I guess... :D :D :D
Handheld camera and body cam give me motion sickness. Nice other wise
dont you need the weight to be hot? looks fantastic tho
The chicken is raw.. shouldn't be using a red knife rather than a yellow one? 👀🤔
Love the way the American food PR machine has convinced the world this ancient cooking method is theirs 😂
Did he misspeak when he said 10% salt for a brine? Seems crazy excessive.
third
PHWARRRR
this guys every recepi is butter butter butter butter
why does this chef always have the look of impending doom on his face ?
You don't get hot spots in a cast iron pan? Nah dawg. Cast iron heats REALLY slowly and unevenly, with a central hot spot, not nearly as good at conducting heat as aluminum/copper core pans. What it does well is hold a steady temp once it's gotten hot. But it takes a long time to get there. Also, this is going to piss off all classically-trained chefs, but pan basting does nothing. Nothing.
Loving these kinds of videos but would be cool seeing more showing what you do with veg, though from the little I've seen maybe that's pretty simple stuff too
Is that the same wooden cutting board used for the raw chicken? Isn't there a risk of contamination by using the same one for both cooked and raw even if you wash it?
Everything in the dish was cooked. Nothing served raw. No cross contamination.
@@steventagg The cooked chicken was cut on the same board, or so it appears.
@@hislord1 right, yeah. Assume the board was washed after the chicken prep or flipped over.
They're one of the top restaurants in London; of course it's been cleaned. You need to see a video of them sanitising the board or maybe just use your brain?
"even if you wash it" -this is your brain on american paranoia and antibiotically overmedicated food industry
Who knew Adam Ragusea was such a trailblazer with his trusty brick
That dude is a tool and he did not invent that
He is most definitely not the first.
Do you know how to cook a galah with a brick?
Wtf is a whole grain?
Pull the dam feathers off come on
3:21 reminds me of my ex-girlfriend. . .
You need to roast the wishbone then pull it apart using your pinky, with your friend, and the winner makes a wish, actually.
0 crispy
the camera is auto focusing in a way that's meant to record faces and it ends up making the food look a little blurry at times and it kinda messing with my eyes, I believe this Is fixable with just a potential lense change to something more meant for land scapes, or cheap maybe soft wear you could rewrite what ever tells the camera to auto focus on faces and have it do a more full screen clear shot,
I came from the brick, disappointed
Some of that chicken at the end looked raw to me.. now i'm not a chef or a culinary expert, so i would probably send it back, it's good to see teenagers like this cook things and even mildly basic explaining, even when they don't get it right
You should stop sending plates back. Or maybe just stop eating out all together.
I'll send back what ever i want Mr Gay Bollocks@@ianallen738
indeed, it's clear you're not a chef nor a culinary expert 💀💀
My Miele Owen laughed at you and said Hi. 😂😂😂 all you gotta do it run program - Chicken thighs
You actually put it skin down for what ? To make skin soft again and poured souse on TOP of the dish, not around it. I’ll fire you in my restaurant dude. 😂😂😂
No brick, Disliked