@@theocoxd Use the back flat of your knife to find it then run your knife down. Also this tells you if you if the wishbone is broken. Careful or it will pierce your finger when you're removing it. After a few chickens, it's a 10 second operation. Cheers!
@@SeeRedz He used knorr way before they approach his ass to promote it. Like using stock pot is for amateurs...you clearly never cooked aside from boiling an egg smh
All the stock pot jokes aside, this man absolutely kills it with his skills. As several others have noted, doing it this fast, this perfect, is not easy and is the product of years of dedication to his craft.
harry, while I do love the stock pot jokes this man is a genius in the kitchen. I don't think there's anyone on t.v. right now that is more skilled and knowledgeable than Marco. Simply brilliant.
@@s0hlless yep, Ramsay "I'll pimp myself for a free lunch and a camera" Gordon. He's got 57 screen credits- TV shows, etc. Fifty Seven! Marketing got his donkey punched face on TV and he cant stop. Ego, ego, ego...
Well that’s Marcos thing simplicity. And other chefs this is my recipe for dragon filet the only way to cut dragon filet is with a knife made of moon metal that been tempered in the sun.
Seems very likely that knorr specifically wanted recipes using very basic, common ingredients, equipment, and methods. Which makes a lot of sense given the knorr market demographic
There's just something amazing about watching a master demonstrating his craft. Even if it's a dish that presents no challenge to him, it is fascinating to watch Marco do his thing. A legend of the culinary arts.
This is a dish that is a challenge to many, even very skilled, chefs. While not the most sophisticated, doing everything right takes decades of experience.
julikeah He’s had years of practice. When I took my first cooking class, one of the first things we learned was how to break down a chicken. They all looked terrible but that’s because it was our first time. They still tasted the same, though. Now, I break chickens down without deboning them. It’s a lot easier, but should I ever have to debone a chicken, I know how to do it! Except for that damn wishbone. I could never do it right and watching this I just remembered chickens have them.
@@rohunsaigal2576 I doubt he would ever try it blindfolded but yeah youre right he could probably do it in like a minute and a half or two. One of my chef flexed on us and actually did it blindfolded. It took him 3 minutes and he used to work for like 5 years as a butcher before becoming a chef.(Hes been a chef for a while, hes one of my teacher at school)
0:17 - 1:08 if the video wasnt edited, he boned out the chicken in 51 seconds. I surely wouldn't try to get this man angry, while he's holding his knife...
I love how these videos are just named as file name with ".flv" extension.. matches perfectly with Marco attitude towards cooking, he just doesn't care :D
It's unique too considering he was under very strict mentorship and teachings when he was just learning to be a chef. Gordon Ramsay knows Marco and they were both under the same teaching style, how Ramsay teaches his students, that's how him and Marco learned.
In the last part of the video when he broke the chicken into two parts just to show the butter is melted. He improvised and made it into a second presentable dish. Expert level right there.
I’m just going to say that my wife, a very competent cook, who makes me delicious and varied food on a regular basis, finds chicken Kiev one of the most fiddly, awkward and frustrating things to get right, especially stopping the chicken from bursting in the pan. Marco Pierre White just makes it look so easy but for even experienced cooks, this can be nails. Hats off to him.
Replace 95% with 99.9% and UA-cam with All and you are right. There is a reason he was the youngest chef to ever receive 3 Michelin Stars. And return them lol. I mean he was the guy who taught Gordon Ramsey.
Yeah that's one of the things of being a chef, touching hot food or pans straight off the stove, grill, oven etc, you can't let that bother you. As I heard before, you can't have bitch hands when working in the kitchen.
I haven’t worked in a kitchen for years so I got a bit of feeling back but I remember pulling oyster Rockefeller straight out the broiler to the plate, fastest and easiest way and the pain dies down over the months. But that time of my life definitely most numb my fingers have ever been. Hot rocks we called em.
@@monkeytennis8861 but it's his restaurant so the credit falls back onto him. He's a chef worthy of a Michelin star restaurant but that's too long, so he's a Michelin star chef.
@@monkeytennis8861 Ummm…yeah, not quite right. The restaurant is just the establishment. It’s the chef who creates the dishes that earn the stars. So, consequently, the chef earns the stars, not the restaurant.
Like a good film, this has to be watched several times to appreciate the mastery on display. Being a passionate cook myself , I am now a fan of Marco's. New found levels 👍
It's a pretty simple dish really - but the butchery skill is what I would love to have. When you order Kievs in a restaurant they always come "on the bone" but when you buy them in a supermarket they never do. I asked my butcher to prepare some like Marco's and he charged my £4.50 EACH ! Must learn to do this...
This is cooking masterclass. Whoever tried it at home understands how EXTREMELY difficult it is, and here is MPW making it look like a piece of cake. And starting with a whole chicken and cutting it like this was just him bragging.
egg wash the surface the supreme rests on. Also leave it in a very cold (1-3c) fridge for an hour. If it's sealed upon going into the fridge it'll stay sealed. Also you need a good sharp knife, 1000 & 3000 grit stones. A cheap knife is fine but you'll be forever sharpening it. Also ditch the steel hone for a leather one.
Thank you so much for posting these videos I love Marco I have these recipes on my Pinterest board but watching them get expertly cooked by the man himself is brilliant 👍🏻💕
In Ukraine we often put the butter in a freezer to build the shape around it. Putting chicken in a freezer allows it to be sliced thinly to achieve almost Scotch egg shape, and it also makes it extremely tender, like a grounded meat, but with more texture to it. Still, I'll definetelly try this recipe also.
I have never left the shoulder joint on it before...or cut it that way with the tender to help seal it up, that is genious all culinary classes should teach it that way
I love the part where he just takes out a pan and whacks the chicken cause no one has the tools other tv chefs would randomly whip out from their pantry of tools and ingredients no one has
I can say this, his oil was the PERFECT temp. I can never achieve that level of even browning. Also the chicken is of top quality...deep yellow skin, dry, non slimy flesh. It’s a really good bird. We can’t get them like that in the states
Dunkaroos DUDE I was about to comment that, that bird looked NICE and it’s a damn shame, to get an organic chicken like that in the states costs more than non-organic chicken :/ and that breaded chicken color was perfect oh my
@@brandon3872 you ever buy bulk chicken breasts? You know the kind from Costco or any big super market? When you open it up, assuming it’s thawed, the chicken is always in a slimy liquid.
I made this and i thought I'd make it a chicken parmesan too at the same time, so i actually added tomato paste + cheese + mushrooms It was fucking horrible :D
"Detach the femur from the hip... like that. Repeat on the other leg. Now, we want to remove the intestines. Make an incision 10cm below the rib cage. Be sure to keep your knife steady so you don't let your victim expire. Then, we simple scoop out the intestines. Next, grab your peeler and remove any excess skin. To season, I like to use KNORR tm stock cubes. Mix with olive oil, then season the exposed muscle with your paste. Toss in the oven at 250 degrees. Let cook for 15 minutes, then garnish with lemon and parsley. Tortured human being, quick and simple. Anyone can do it, really"
He dismantled that chicken as if it offended him just before the show
That chicken wrote a bad review on his food...
Marco: Remove The Skin
*Proceeds to rip skin off like a beanie
@@VulcanoLV You are really dense, huh?
@@VulcanoLV Okay
@@VulcanoLV oooooo someone’s a hard ass 😂
@@VulcanoLV THAT’S THE JOKE
Take out the wishbone
That’s the wishbone taken out
Marco: "do the thing."
Marco: *does the thing*
Amazing! I lol'd
The first time I tried to remove that bone, chopped the goddamn chicken but the wishbone.
Marco shakes the knife and cut the bone
@@theocoxd Use the back flat of your knife to find it then run your knife down. Also this tells you if you if the wishbone is broken. Careful or it will pierce your finger when you're removing it. After a few chickens, it's a 10 second operation. Cheers!
👌👌👌
The dismantling of the chicken in this vid. beyond expert level.
If you show it to your poulterer, 30 years in the craft, he would need therapy to regain his self-esteem.
Actually a little bit sloppy to tell you the truth.
FienixAU - really? Looks perfect to me. I suppose you've done this a few thousand times yourself.
Unlike all the new vids this has done real skill, not just a stockpot...
@@SeeRedz He used knorr way before they approach his ass to promote it.
Like using stock pot is for amateurs...you clearly never cooked aside from boiling an egg smh
All the stock pot jokes aside, this man absolutely kills it with his skills. As several others have noted, doing it this fast, this perfect, is not easy and is the product of years of dedication to his craft.
harry, while I do love the stock pot jokes this man is a genius in the kitchen. I don't think there's anyone on t.v. right now that is more skilled and knowledgeable than Marco. Simply brilliant.
@@jackflash5659 well Marco is a 3 michelin star quality chef so maybe if anyone it would be his apprentice that has stars for days...gordon ramsay
@@s0hlless yep, Ramsay "I'll pimp myself for a free lunch and a camera" Gordon. He's got 57 screen credits- TV shows, etc. Fifty Seven! Marketing got his donkey punched face on TV and he cant stop. Ego, ego, ego...
jack flash gordon is better
Pete 952 he’s also got 13 Michelin stars. You just sound jealous.
“You can use chicken, or human, again, it’s your choice”
yo
there's no real recipe!
Long pig
There is really no right or wrong, it s up to you. No recipe is cast in stone. It s just a guideline.
Not funny
And then you can serve with a bit of lemon if you want it. Adubidbelbaghuahbah. 6:23
"Add a bit of herb and there you are", I think that's what he says anyway 😂
you deserve more likes i legit laughed
Under-liked comment. Nice sense of humor. 😂
Frank Medgyesi LOL having a rough time at the moment but thank you for the laugh :)
This comment is hilarious. Needs way more likes lol.
2:51 is what separates Marco from all the other chefs, he KNOWS 90% of people don't own certain things in their home. So he uses an alternative.
Well that’s Marcos thing simplicity. And other chefs this is my recipe for dragon filet the only way to cut dragon filet is with a knife made of moon metal that been tempered in the sun.
he knorrs
@@worthington7965 he does indeed. But its his choice
Seems very likely that knorr specifically wanted recipes using very basic, common ingredients, equipment, and methods. Which makes a lot of sense given the knorr market demographic
Get a grip
There's just something amazing about watching a master demonstrating his craft. Even if it's a dish that presents no challenge to him, it is fascinating to watch Marco do his thing. A legend of the culinary arts.
This is a dish that is a challenge to many, even very skilled, chefs. While not the most sophisticated, doing everything right takes decades of experience.
I tried to dismember a chicken like that and it looked like it had been ripped apart by a pack of wolves. He makes it look so easy
Your knife probably wasn't sharp enough.
Your knife *definitely wasn't sharp enough
😂😂😂 Ripped apart by a pack of wolves 😂😂
julikeah
He’s had years of practice. When I took my first cooking class, one of the first things we learned was how to break down a chicken. They all looked terrible but that’s because it was our first time. They still tasted the same, though. Now, I break chickens down without deboning them. It’s a lot easier, but should I ever have to debone a chicken, I know how to do it! Except for that damn wishbone. I could never do it right and watching this I just remembered chickens have them.
Your brain wasn’t sharp enough
Man he just looked at that chicken and it fell apart
It simply knew better than not to. Mercy and lenience are not Marco's trades.
Man think of the expertise that man has with butchering. Could probably cut it blindfolded in less than a minute
@@rohunsaigal2576 I doubt he would ever try it blindfolded but yeah youre right he could probably do it in like a minute and a half or two. One of my chef flexed on us and actually did it blindfolded. It took him 3 minutes and he used to work for like 5 years as a butcher before becoming a chef.(Hes been a chef for a while, hes one of my teacher at school)
This is actually one of the more impressive things I've seen. The confidence in which he just casually cooks a perfect Chicken Kiev is unreal.
That's very interesting leaving the bone in with the breast. Makes it easier to handle and looks better. That's the best chicken kiev I've ever seen.
Probably the more traditional way to cut the breast.
+ the stock pod = heaven
its called an airline chicken breast with the first wing bone still attached
0:17 - 1:08 if the video wasnt edited, he boned out the chicken in 51 seconds. I surely wouldn't try to get this man angry, while he's holding his knife...
I would. MY CHOICE
@@xiaodudu891 my dude 😂
Now how fast can he do it with an ostrich
Pepin can do it in a minute even after his car accident. I bet marco can do it in less than 51.
The knife is sharp AF
I love how these videos are just named as file name with ".flv" extension.. matches perfectly with Marco attitude towards cooking, he just doesn't care :D
😀
I love the awkwardness when he doesn't know where to put his hand as he whisks the eggs
🤭🤭🤭🤭
I legitimately love Marco, there is just always something new with all of these videos. Absolute goldmines.
Well spotted
3:17
The way he peel the chicken skin's smoothly is one of proof his profesionality behind all of the meme and his generousity
His voice is so relaxing that you can actually meditate while cooking.
It's unique too considering he was under very strict mentorship and teachings when he was just learning to be a chef. Gordon Ramsay knows Marco and they were both under the same teaching style, how Ramsay teaches his students, that's how him and Marco learned.
I built a restaurant for him years ago and trust me it takes nothing to send him in a different direction.
This is the same man who made Chef Ramsay cry.
@@robhumphreys9113 can you tell me more about this story nine months later?
@@robhumphreys9113 11 months now; and please do tell!
In the last part of the video when he broke the chicken into two parts just to show the butter is melted. He improvised and made it into a second presentable dish. Expert level right there.
I’m just going to say that my wife, a very competent cook, who makes me delicious and varied food on a regular basis, finds chicken Kiev one of the most fiddly, awkward and frustrating things to get right, especially stopping the chicken from bursting in the pan. Marco Pierre White just makes it look so easy but for even experienced cooks, this can be nails. Hats off to him.
Your wife sounds awesome
it just shows how shit your wife is in cooking. Women can't do anything right you should know that by now SMH...
Not letting it set in the fridge and/or not cooking within the right oil temp range
Your wife definitely sucks at cooking lmao
5:28 When my gf asked if I would love her for ever, I answered that.
Marco doesn’t even try to cook at his best in these videos and yet he is still better than 95% of UA-cam “chefs”
100%*
Impossible to compare. Marco could cook for God himself and God would beg for a second helping.
Replace 95% with 99.9% and UA-cam with All and you are right.
There is a reason he was the youngest chef to ever receive 3 Michelin Stars. And return them lol. I mean he was the guy who taught Gordon Ramsey.
5:28 I'm a c-cup, how long should that take?
Still approx 5 minutes after you've been down the gym for 6 months Sean my mate
Omg i am crying hhhhhhhh
Beat me to it😂
@Sir Nicholas D I dont prefer MSG in my breasts either
Hahahaha
6:16 love it how you can hear a reaction in the background
that is perfect, the color is amazing and just how well it stayed together is also incredible.
i was gonna say.... the uniformity of the golden brown crust is quite something to achieve.
And in combination with Knorr ... heaven
He literally just put his finger in a pot of hot oil and didn't flinch...
This is normal when you are Chef,our nerves are almost dead on the beginning of fingers and we can feel the pain but much more less...
Yeah that's one of the things of being a chef, touching hot food or pans straight off the stove, grill, oven etc, you can't let that bother you. As I heard before, you can't have bitch hands when working in the kitchen.
@@batabatica9574 imagine trying to torture a chef with putting needle/sticks in the fingertips. Nothing would happen
I haven’t worked in a kitchen for years so I got a bit of feeling back but I remember pulling oyster Rockefeller straight out the broiler to the plate, fastest and easiest way and the pain dies down over the months. But that time of my life definitely most numb my fingers have ever been. Hot rocks we called em.
Plus if ur a cook and u bitch bout little shit like that. The whole line will laugh at your ass.
Things that can cut through anything:
Lightsaber,
Adamantium Claws,
Marco's knife
He dismantled the chicken as if it had made fun of his beard just before the show
"Marco did the prep-work, and he had this wonderful system for doing garlic..."
How many onions did he use.
@@ewanmacfarlane9195 yes
Two small onions
Marco looks so rough in this shoot. Like he's strung out and owes money all over town
Marco literally broke down a chicken(which would take many minutes for most people) in 45 seconds. You can tell he’s a michelin starred chef
No such thing as a Michelin starred chef, it's restaurants that are given stars. Also, he hasn't had a starred restaurant in years.
@@monkeytennis8861 but it's his restaurant so the credit falls back onto him. He's a chef worthy of a Michelin star restaurant but that's too long, so he's a Michelin star chef.
There are lots and lots of people who can cut a chicken like that but have never had any Michelin stars
@badbacknsides a bit more to what?
@@monkeytennis8861 Ummm…yeah, not quite right. The restaurant is just the establishment. It’s the chef who creates the dishes that earn the stars. So, consequently, the chef earns the stars, not the restaurant.
Man does not feel pain. No wonder Gordon made himself cry.
0:27 - he threw away that wing like it had disappointed him.
Yeah that was straight up disrespectful 🤣
Like a good film, this has to be watched several times to appreciate the mastery on display. Being a passionate cook myself , I am now a fan of Marco's. New found levels 👍
hes not gonna fuck you mate
"Most people af home don't have a meat bat."
This. He's not cooking for the fancy people. He's providing simple recipes for the masses
what a joy to see this guy at work,makes it look so easy!
He breaks down that chicken like a boss...... that's because he is a boss. The boss of bosses.
I could watch this man all day. Such knowledge and skill! Legend
Removing the garlic core - that was a professional tip....
@Wally Banter If it's green and large, take it out, if it's not, it's a waste of time.
NOT EVERY GARLIC HAS IT
He just touches the boiling oil on the chicken with his fingers and doesn't even care. What a legend.
"add a little bit of salt"
*Adds the entire Dead Sea
That's granules.
When he cut the chicken open after cooking and the butter came oozing out, I legit did Gina's sparkle surprise for a solid minute. Wow
People can say what they want about Marco, but this was a genuine masterclass in butchery and cookery. Perfection.
Something about this man cooking, just inspires me to cook like him if not better and I’m not stoping till I reach my goal.
He is indeed very inspiring. I hope you achieve your goals friend. To reach Marco's level is a very difficult task if not impossible.
That’s what a young Gordon Ramsey said once upon a time
@Adzy Malone
Taking out the Wish-bone @0:52
@0:53 Thats the Wish-bone taken out ...
Beast mode has been activated
its deceptive to present this as though anyone could do it at home. this is insanely technical
@bocrillz you are WRONG
All joking aside this man is a genius of his craft
This guys fifteenth level....ffs did you see the way he cut that chicken up wow!
It's a pretty simple dish really - but the butchery skill is what I would love to have. When you order Kievs in a restaurant they always come "on the bone" but when you buy them in a supermarket they never do. I asked my butcher to prepare some like Marco's and he charged my £4.50 EACH ! Must learn to do this...
It seems simple but actually difficult to execute and get such a beautiful result.
This is cooking masterclass. Whoever tried it at home understands how EXTREMELY difficult it is, and here is MPW making it look like a piece of cake. And starting with a whole chicken and cutting it like this was just him bragging.
he makes this look so goddamn easy. TRUST ME ITS NOT
True lol. Try slicing the breast but keep making small hole everytime sigh
It’s all about knowledge and confidence. He makes it look easy now because you don’t see the masses of mangled chickens he used to learn how to do it.
I've tried making this twice, and made three pieces each time. I only got 1 of 3 on the second try to keep it all in haha.
I know it's really hard I have tried lol
egg wash the surface the supreme rests on. Also leave it in a very cold (1-3c) fridge for an hour.
If it's sealed upon going into the fridge it'll stay sealed.
Also you need a good sharp knife, 1000 & 3000 grit stones. A cheap knife is fine but you'll be forever sharpening it. Also ditch the steel hone for a leather one.
That bit with the butter at the end, f•••ing salivating
He is so nonchalant about removing the wishbone.
To him cooking is like breathing.
He's was a 3 Michelin stars chef.... so obviously cooking is like breathing to him
He's like neo seeing the matrix.
Secret is a sharp knife. Knive needs a bit of love every time you use it. You will be shocked the difference it makes.
If you breakdown enough birds it is like breathing. Ever see a pro butcher take down a cow? It’s like watching Picasso paint
unfortunately, hockey isnt like breathing for the canucks
First step prep the chicken
Him- Spends 90 seconds doing it with perfection
Me- 3 hours in the ER
orman28 😭
You could tell that the guy is really trying hard to keeping it as simple as it can be.
"Perfection is lots of little things done well" (MPW). Showing us mere mortals what he preaches. Honestly, the GOAT.
Thank you so much for posting these videos I love Marco I have these recipes on my Pinterest board but watching them get expertly cooked by the man himself is brilliant 👍🏻💕
God level. Absolutely awesome the way he cooks. It looks simple but it isnt. 👏👏👏👏👏
I feel like a true chef while eating my canned beans
it's like he did all those recipes simple, but here he felt goddamn I'm no home cook, gotta flex. that chicken never stood a chance.
Other Cook's uses so many utensils and equipments while Marco just uses his fingers ✌ and a pan
That's his choice
The True Master of Food.
Sorry, ain't you, Gordon.
Is that because gordon was his apprentice and the apprentice can never beat their masters?
James Grainger sarcasm.
In Ukraine we often put the butter in a freezer to build the shape around it. Putting chicken in a freezer allows it to be sliced thinly to achieve almost Scotch egg shape, and it also makes it extremely tender, like a grounded meat, but with more texture to it. Still, I'll definetelly try this recipe also.
Are you still in UKR?
Hope you are fine
I hope you and your relatives are safe. Solidarity from the UK. 🙏🇺🇦
Slava Ukraini!
Slava Ukraini!
everything he does is perfection and makes perfectly sense
completely random: crispy basil
"Take of the skin" 1 sec later: Skin is off.
I have never left the shoulder joint on it before...or cut it that way with the tender to help seal it up, that is genious all culinary classes should teach it that way
I love how he cuts that chicken up so fast. Takes me 4 times as long. But hes got the exp to do it quick
Oh ffs I'm down the rabbit hole, it was my choice. I'm a bloody chef by trade, I know how to make all these recipes 😂😂😂
Effortless... Absolutely effortless..
That looked so good ... The herb butter flowing out with a good squeeze of lemon... Oh yeah
3:19 That´s the sound of a healthy marriage LOL
That's the sound of yourself when you discovered that tarnishing your banana was nice. :)
Epic comment
3:00 and that’s the sound of an unhealthy one
@@Bluefire397 ooooooooooo
@@BizarrePower it's better to stay that way
I love the part where he just takes out a pan and whacks the chicken cause no one has the tools other tv chefs would randomly whip out from their pantry of tools and ingredients no one has
A masterly destruction of a chicken.
Dismantling the chicken like someone who does it for a living 8hours a day, 5 days a week and has gotten fed up with his life years ago.
Paulie slices his garlic with the razor blade.
Goodfellas.
Don’t put too many onions in the sauce.
It’s a very good system
He makes look and sound SO simple! The skill needed for this, however, is not simple or easy.
I have watched this recipe 5 times, and I don't even cook.
Unless you are Marco, you should certainly not be putting your hand into hot oil 😂
*boiling oil*
And I'm going to turn it over *sticks hand into oil*. Ok
Top stuff. Someting about the his voice. Relaxing and well paced. You really get stuck in to what he is saying
The concentration when he was cutting the chicken breast 😂😂😂
He's so annoyed having to explain his work of art. The mark of a genius
That knife work is amazing
Bruh, what did that chicken do to him 😂
what about the crispy parsley?
Ian O'Loughnan he took one look at it and said “wow, that’s looks like proper shite, ain’t no way this is going on my chicken”
He ate it off camera..
It's just a flavor for the oil, he scented the oil with it
Tyler Peacock nope he said he wanted crispy parsley
@@tytytyme33 the flavour of the parsley is so delicate, there will be no more taste in the oil or parsley after it is fried.
Poor chicken no cap. But for real that looks incredible.
The crispy parsley?
Instructions unclear, invaded Kiev
Saw the end of the video, decided to eat the plate. Remember, it's your choice.
I know right lol. Love the guy and learned soo much from him but that chicken was in oil way too long lol unless it’s supposed to be super crunchy idk
I can say this, his oil was the PERFECT temp. I can never achieve that level of even browning. Also the chicken is of top quality...deep yellow skin, dry, non slimy flesh. It’s a really good bird. We can’t get them like that in the states
Dunkaroos DUDE I was about to comment that, that bird looked NICE and it’s a damn shame, to get an organic chicken like that in the states costs more than non-organic chicken :/ and that breaded chicken color was perfect oh my
Chicken shouldn't be very slimy, that could be caused by bacterial contamination.
@@brandon3872 you ever buy bulk chicken breasts? You know the kind from Costco or any big super market? When you open it up, assuming it’s thawed, the chicken is always in a slimy liquid.
I made this and i thought I'd make it a chicken parmesan too at the same time, so i actually added tomato paste + cheese + mushrooms
It was fucking horrible :D
Did you make two dishes separately or just added all of that to the Chicken Kiev?
Hahaha
It's YOUR choice
this comment always makes me blow some air out of my nose. i think its the ":D" after saying fucking horrible
After seeing what Marco did to that chicken....
you do not want to piss this guy off when he's holding a knife.
"Detach the femur from the hip... like that. Repeat on the other leg. Now, we want to remove the intestines. Make an incision 10cm below the rib cage. Be sure to keep your knife steady so you don't let your victim expire. Then, we simple scoop out the intestines. Next, grab your peeler and remove any excess skin. To season, I like to use KNORR tm stock cubes. Mix with olive oil, then season the exposed muscle with your paste. Toss in the oven at 250 degrees. Let cook for 15 minutes, then garnish with lemon and parsley. Tortured human being, quick and simple. Anyone can do it, really"
This man is better at making this dish than you’ll be at anything in your entire life.
That was a work of art.
Cooked this recipe chicken and garlic butter crispy yummy classic style. Perfect every single bites.
God. Even now. Yet he peaked 30yrs ago. Bow to Marco.
A master in complete command of his skills. So impressive to watch
This channel gives me nostalgia
6:26 wat I need from the dude at the street corner
I can't get enough of these videos! Cheers and thanks!!!
He makes it look so simple....
My mom used to make these.... drooling thinking about it!!