I already know how to debone a chicken but this is a great video with a tutorial for basics like deboning! I love that you're including it! The recipe looks amazing and I was thinking that this would be a good alternative to a beef wellington! Amazing video as always Jules!
Hi Jules , Always on top as usual ! What about a seafood / fish terrine ( scallops / blacksole / monkfish etc ...) . I always make them here in the tropics but when I was in Europe they were always part of my menus at home especially at summertime . I think they really make fabulous starters .
This looks amazing. I confess, I replace the mushrooms in Beef Wellington with chimichurri, because I don't do mushrooms. I found a red chimichurri sauce recipe that I am going to try with this chicken. If it turns out well, I am going to serve this recipe during the Thanksgivings holiday. Thanksgiving for my family turns into a 3 to 6 day holiday (depending on schedules), so I need many knock-your-socks-off recipes.
Hi Jules, this is way more economical and doable than the beef version. I love, love, love this. I love the chicken mushroom farce n the use of whole cabbage leaves. Brilliant! What meat are you referring to as "chicken trimmings" in 4:30? Thank you as always!
HAHAHA! I struggle getting chicken skin out to the guests as well. I love chicken, all of it, but chicken skin is on another level. I'm powerless in it's presence. Whenever I go to a Japanese restaurant I look for it on the menu as an entree.
Hi Jules! Very nice dish! Would you recommend making this with a wild bird like a pheasant, duck or pigeon? Or would you recommend a different preparation (perhaps a more classic pithiver) for these birds? Thanks!
At what point can you prep ahead and then stop for later? I was thinking assemble but before you freeze place in the fridge. Then when you're ready to cook start with the freezer step. Thoughts?
Brioche ou puff pastry are my favs for these types of dishes. Very nice ! @8:53 it's very hot in europe atm. (well at least in France)... I'm tinking something fresh. Dunno, sorbets, ice creams , or a dish in which cirtrus is the main star ? I also loved the vid you did on "How to make the ultimate vegetable cream", why not opt for something more or less similar. Only it would have to be something different than creams of course. Or maybe a vid with a specific technic in different examples ? ps: and a tiramisu 2.0 of course ;)
I love these helpful remarks you make during the video Like the one about switching to a different knife in the middle of slicing Keep it up Amazing as always
@@JulesCookingGlobal I am sorry to bother you but could you answer one question regarding the recipe? In the video you mentioned chicken skin as possible decoration, however later you admitted that you and Charlee ate it 😃 How were you planning to decorate the dish initially?
Ik volg je al een poosje en ik heb het eerder al eens gezegd dat ik enorme inspiratie uit je filmpjes haal. Wat ik hier even wilde melden is dat ik echt binnen een paar seconde helemaal weggeblazen ben van je nieuwe camera. Ziet er echt mega professioneel uit. Lekker bezig!!
Aaarggghhhh i would love to copy it, but unfortunately my wife has a mushroom intolerance. Perhaps i can try with another vegetable. Amazing dish anyway.
A curious Pastry cheff is wondering!... What's the need of passing your farce throught that fine sieve? can it go without? or do you recommend jumping in the car to drive to the Sligro and buy one?
Please advise where do you buy baking ingredients and baking tools/molds in the Netherlands? I will move to Zwolle soon and have no clue where to get the right stuffs. Thanks
Hello Chef! Is there a chance to get an answers to the questions I put on the last live for the supporters? I am writing this more as a reminder than as a plea. I realize that you definitely have a lot on your mind and reply to many messages and this one from me might just have missed you. I'd love to hear from you about the questions I asked you. Thank you in advance for your answer, Regards Karol. P.S Great variation on the Wellington theme. Really
Hey jules, another amazing video! Really creative. I want to ask you... Can I use this brioche dough for like a small buns shape breads? And if I can, how long you would bake them? Thanks!
@@JulesCookingGlobal Thank you for your reply but usually you link your equipment in the description. Do you have a link for this pan? I cannot find it on their website.
Damnn that's look good gj! I have a question if I want to keep brioche dough for overnight or maybe a day in fridge is it still usable or not, how long brioche dough can keep in fridge. Thankyou
Thanks! I would keep it for around 2 to 3 days tops. You can replace it with fish, but turn up the heat to at least 180, because the fish is going to cook a lot faster and otherwise the brioche dough will be raw
Hi jules, nice video. 1 question, if one were to "split this recipe" into to days. What would be the moment to stop on day one? My thoughts are either after when all the components are done or when the Wellington is just before freezing and egg washing.
Good morning Jules. I hope you and your family are well I am enquiring, where I can get commercial quantities of molecular products within the EU for cheffing purposes? As I use to buy in the UK. I now 'freelance' in the Netherlands and Portugal. Best wishes
I can see some of the differences on your membership options. What's the value between options 2 and 3? Are you contactable with a WhatsApp or Telegram group? Best wishes
Not really, I added the other options because I got a lot of feedback of people saying that wanted to support my video's and help making them better. This way every person that wants to do so can choose an option that they think is right for them. I just did a livestream that's for members only and there's going to be a cook along in two weeks. Definitely going to do more things like that in the future
There’s so much heat on the outside and when resting the chicken will reach a much higher temperature. That’s why you take it out at 56. Otherwise it’s going to be dry for sure
@@JulesCookingGlobal I am afraid it will never reach to 74-75(Just to be safe) if you take it out of the oven. the heat outside would barely penetrate in the middle of the chicken. because only heat it will get while resting from the bottom of the brioche bread, however here in this dish the cabbage would prevent chicken from dry out. I love watching your videos and techniques in cooking. Being an educated chef I would barely suggest anyone to eat their chicken at 56 degree. despite knowing that it is not right.
I'm not waiting for Christmas to make this. I'm going to make this on a random Tuesday night, shut my phone off and enjoy myself.
Jules, this is the best cooking channel on youtube!
Thanks Ricardo! Legend
I like brioche cause it cooks better then pastry
I‘ve Made this for my family today. They were totally amazed… Thank you very much for the recipe 😍😍😍
My new favorite channel on youtube. Thanks for uploading.
I already know how to debone a chicken but this is a great video with a tutorial for basics like deboning! I love that you're including it! The recipe looks amazing and I was thinking that this would be a good alternative to a beef wellington! Amazing video as always Jules!
का डटछ
This is aspirational. I’m so happy to watch this.
Appreciate it! Means the world. Have a good one 🙌🏼
Dude. Recipes are always wild. I love it. 10/10
Magnificent!
Beside the good looking dish, excellent techniques; your photography Jules is still the best.... 1000 likes from me🍾
Means the world! Thanks for the support
I don't blame you, chicken skin is the best! Also a great video, your dishes are amazing.
Hi Jules ,
Always on top as usual !
What about a seafood / fish terrine ( scallops / blacksole / monkfish etc ...) . I always make them here in the tropics but when I was in Europe they were always part of my menus at home especially at summertime . I think they really make fabulous starters .
Thanks! I totally agree! I have a couple video's on seafood already, but definitely more coming!
This looks amazing. I confess, I replace the mushrooms in Beef Wellington with chimichurri, because I don't do mushrooms. I found a red chimichurri sauce recipe that I am going to try with this chicken. If it turns out well, I am going to serve this recipe during the Thanksgivings holiday. Thanksgiving for my family turns into a 3 to 6 day holiday (depending on schedules), so I need many knock-your-socks-off recipes.
Hope you like it, I think that would be delicious! Going to start working on my holiday menu's next week
Wow! That looks amazing! Absolutely beautiful! Thanks for the video!
Thanks Sarah!
Hi Jules, looks so good! Do you think it would be fine to prepare everything (without baking)earlier and keep it in the fridge about 4-6 hours?
Looks wonderful - I need to make this! Thanks for the posting.
Hope you do, let me know how it turned out!
how long did you cook in oven finally??
Gorgeous dish. Great photography. Nice close-ups!
Thanks Bill! Appreciate it!
So amazing 👏
Thanks!
Yesterday I made this and your corn dish. It was soo delicious!!!! Everything was so flavorful and rich. Definitely will be making this again soon!🎉
I appreciate what you give as like a Coker thank you chef you are master 🙏❤🙏
Looks fantastic. Another variation would be to use langoustines instead of the mushrooms. I.e. farce fine, sauce, etc. 😋👍🙏🏻
Amazing one Jules. Thanks for sharing this.
Thanks Yazan!
This looks incredible. I am 100% going to attempt this!
Awesome! Hope you like it!
Beautiful job, chef!
Hi Jules, this is way more economical and doable than the beef version. I love, love, love this. I love the chicken mushroom farce n the use of whole cabbage leaves. Brilliant!
What meat are you referring to as "chicken trimmings" in 4:30?
Thank you as always!
Jules - you're a legend. Keep up the great work. I replaced ponzu vinegar with a taragon vinegar and result was nice. Great to see the channel growing
I can't resist crispy chicken skin either! I shall be trying this recipe inn September after our holiday. Love the challenges you give us.
Awesome to hear Jason! Happy holidays
This dude is awesome!
HAHAHA! I struggle getting chicken skin out to the guests as well. I love chicken, all of it, but chicken skin is on another level. I'm powerless in it's presence. Whenever I go to a Japanese restaurant I look for it on the menu as an entree.
For my next wedding I need to make a chicken skin wedding cake... 🥺
@@JulesCookingGlobal 😆
Hi Jules! Very nice dish! Would you recommend making this with a wild bird like a pheasant, duck or pigeon? Or would you recommend a different preparation (perhaps a more classic pithiver) for these birds? Thanks!
At what point can you prep ahead and then stop for later? I was thinking assemble but before you freeze place in the fridge. Then when you're ready to cook start with the freezer step. Thoughts?
so nice
Looks delicious!
Brioche ou puff pastry are my favs for these types of dishes. Very nice ! @8:53 it's very hot in europe atm. (well at least in France)... I'm tinking something fresh. Dunno, sorbets, ice creams , or a dish in which cirtrus is the main star ? I also loved the vid you did on "How to make the ultimate vegetable cream", why not opt for something more or less similar. Only it would have to be something different than creams of course. Or maybe a vid with a specific technic in different examples ?
ps: and a tiramisu 2.0 of course ;)
Filming a fresh dessert video tomorrow 🔥
Masterclass.
Chicken skin in my house never makes it to the table. Chef's perks.
Hahaha yeah it's to good...
I love these helpful remarks you make during the video
Like the one about switching to a different knife in the middle of slicing
Keep it up
Amazing as always
Glad you like it! Trying to improve on every new video
@@JulesCookingGlobal I am sorry to bother you but could you answer one question regarding the recipe?
In the video you mentioned chicken skin as possible decoration, however later you admitted that you and Charlee ate it 😃
How were you planning to decorate the dish initially?
I would chop it into a nice crumble and sprinkle it onto the dough beside the flaky salt after glazing it with the egg yolk mixture
@@JulesCookingGlobal thanks!
Ik volg je al een poosje en ik heb het eerder al eens gezegd dat ik enorme inspiratie uit je filmpjes haal.
Wat ik hier even wilde melden is dat ik echt binnen een paar seconde helemaal weggeblazen ben van je nieuwe camera. Ziet er echt mega professioneel uit.
Lekker bezig!!
stunning work man
It looks so good and yummy, any suggestions on replacing the cabbage? Because I don’t like it. Thanks Chef you are amazing ♥️
nori sheets or thyme crepe
Aaarggghhhh i would love to copy it, but unfortunately my wife has a mushroom intolerance. Perhaps i can try with another vegetable. Amazing dish anyway.
Amazing work jules! keep up the good work :)
Hi Jules Cooking,
I love all your videos and recipes that i trying at home.
Congrats for this amazing new recipe!
What could be a Fish Wellington ?
Awsome as always.
nice sharing
Than*
Just wow, chapeaux 👏
A curious Pastry cheff is wondering!... What's the need of passing your farce throught that fine sieve? can it go without? or do you recommend jumping in the car to drive to the Sligro and buy one?
Please advise where do you buy baking ingredients and baking tools/molds in the Netherlands? I will move to Zwolle soon and have no clue where to get the right stuffs. Thanks
Hi Jules, what is the dish's name then? So tempting
...magic
I love it 😋😋😋
Thanks Mohamed!
Hello chef , Pineapple skin sauce
How to make ? 🙏
So beautiful and so It's delicious. I always support you. Keep fighting.
Means the world! You're to kind
Love it..... Except the equipment list...... It says IKEA in the bottom of you frying pan in the video (4:23) Hehehehehehehe! 🙂
Thanks! Old video and I update my equipment list every month, so it’s possible I upgraded some stuff
@@JulesCookingGlobal Just messing with you, awesome channel, and honestly, IKEA pans cooks great if you know your business :-)
Amazing!!
Thank you! Have a great day
Hello Chef!
Is there a chance to get an answers to the questions I put on the last live for the supporters? I am writing this more as a reminder than as a plea. I realize that you definitely have a lot on your mind and reply to many messages and this one from me might just have missed you. I'd love to hear from you about the questions I asked you.
Thank you in advance for your answer,
Regards Karol.
P.S Great variation on the Wellington theme. Really
Hello thanks for the amazing recipe, Is there any substitute for the wine ?
there's also non-alcoholic wine, if that's the reason why you're looking for a substitute
love shields cooking
Amazing technique chef. Howcome your brioche dough did not raise, hence there was yeast in it.
Thanks! It did rise a bit, but I did not let the dough proof and it's very cold + it's not a high amount of yeast.
Yeah I would have eaten that crispy chicken skin too!!
Hey jules, another amazing video!
Really creative.
I want to ask you...
Can I use this brioche dough for like a small buns shape breads?
And if I can, how long you would bake them?
Thanks!
Can we do and frozen and put on the oven after?
Jules, what frying pan is that? I already bought the demeyere saucepan based on your recommendation and it is fantastic.
Nice! The frying pan is from Scanpan
@@JulesCookingGlobal Thank you for your reply but usually you link your equipment in the description. Do you have a link for this pan? I cannot find it on their website.
I miss the old opening greeting!
Haha the good old days
what side would you recommend to eat this with?
I would also be curious about that.
Sounds soooo delicious omg but who has time kmt😔
Hi Jules) How about using puff pastry instead of brioche?
You can definitely do that, I would turn up the temperature to 180 though, otherwise the pastry isn't going to be cooked properly
@@JulesCookingGlobal ok, like in a "Wellington" processing... yep?
Damnn that's look good gj!
I have a question if I want to keep brioche dough for overnight or maybe a day in fridge is it still usable or not, how long brioche dough can keep in fridge. Thankyou
And if I want to replace chicken meat with fish fillets,does recipe need to change the protein in mousse or not.
Thanks! I would keep it for around 2 to 3 days tops. You can replace it with fish, but turn up the heat to at least 180, because the fish is going to cook a lot faster and otherwise the brioche dough will be raw
Thx Jules🥲❤🙏
Wow 😜😜 amaizing 👍❤️
Thanks a lot!
Hi jules, nice video. 1 question, if one were to "split this recipe" into to days. What would be the moment to stop on day one? My thoughts are either after when all the components are done or when the Wellington is just before freezing and egg washing.
Hello
Can you tell me what for vinegar give you to the cause?
ponzu vinegar
❤
Good morning Jules. I hope you and your family are well I am enquiring, where I can get commercial quantities of molecular products within the EU for cheffing purposes? As I use to buy in the UK. I now 'freelance' in the Netherlands and Portugal. Best wishes
You can buy everything on the website of "Vanilla Venture" They have a crazy amount of Sosa
🙌🏻🙌🏻🙌🏻🙌🏻
Thanks chef!
Where are you from chef?
Why did you choose Shitake?
Love the flavor & texture. First I wanted to use porcini mushrooms, but the quality wasn't really what I wanted
*than
Nice!
Thanks a lot!
I can see some of the differences on your membership options. What's the value between options 2 and 3? Are you contactable with a WhatsApp or Telegram group? Best wishes
Not really, I added the other options because I got a lot of feedback of people saying that wanted to support my video's and help making them better. This way every person that wants to do so can choose an option that they think is right for them. I just did a livestream that's for members only and there's going to be a cook along in two weeks. Definitely going to do more things like that in the future
@@JulesCookingGlobal Thank you for your valued reply. Would you prefer a donation or regular subscription Bestest
Quick answer to your question, no, it is not better than beef Wellington
How safe it is to have core temp. of chicken 56 degree Celsius ?? are you not risking anything !
There’s so much heat on the outside and when resting the chicken will reach a much higher temperature. That’s why you take it out at 56. Otherwise it’s going to be dry for sure
@@JulesCookingGlobal I am afraid it will never reach to 74-75(Just to be safe) if you take it out of the oven. the heat outside would barely penetrate in the middle of the chicken. because only heat it will get while resting from the bottom of the brioche bread, however here in this dish the cabbage would prevent chicken from dry out. I love watching your videos and techniques in cooking. Being an educated chef I would barely suggest anyone to eat their chicken at 56 degree. despite knowing that it is not right.
Hey Jules, you spell better THAN, not THEN
Great work as usual chef.
🙌🏻🙌🏻🙌🏻🙌🏻