Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA
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- Опубліковано 15 тра 2020
- Butcher Chicken - this allows the chicken to lay flat and cook faster - great for grilling and the best way to prepare /cook chicken quickly and deliciously! Get your knife and join in!
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Learn the basics of cooking: from knife skills to full course meals and desserts, emphasizing ingredients, cooking theories, and techniques. Chef Eric Crowley created and stars in a NEW cooking video series for students of all skill levels to learn remotely. He takes great pride in patiently focusing on each of his students to motivate them to reach their goals and develop superb culinary skills. This has equipped him to take his classroom virtual. The full twelve video series is available for purchase, and it comes with a PDF version of Chef Eric’s new cookbook. Individual videos with the accompanying chapters are also available for purchase. In creating this video series and writing his cookbook, Chef Eric hopes to provide his expertise to the rest of the world, not just those who have had the pleasure of working with him in person.
Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts.
This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KCAL 9 Los Angeles, KTLA 5 Los Angeles, NBC Channel 4 Los Angeles, Channel 11/Good Day LA, ABC, The Hallmark Channel’s Home and Family Show, TruTV, BET, Los Angeles Business Journal and many other publications.
Some of Chef Eric's most popular Professional Programs include his 12-week Master Chef Training Program, his 8-week Master Baking Program and four-week Culinary Basics Series. There are several recreational cooking and baking classes. He also does great Team Building Events, Private Parties.
Many companies and law firms have come to Chef Eric's Culinary Classroom for fun team building events. "Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build," says Chef Eric. "Throw in the tastes, aromas and beauty of delicious dishes, and you have a fantastic experience." He also hosts private cooking parties for birthdays, anniversaries and other special events.
Chef Eric continues to reside in Southern California, with his wife and business partner Jennie Crowley. In his spare time, he enjoys do-it-yourself home projects, the thrill of attending Grand Prix motor races, listening to jazz, hanging with his two rescue dogs, Basil Boy and Lucey Pickles, and cooking, using the herbs he grows in his garden.
“People can derive a great deal from the art of cooking. The ultimate reward for me is seeing the sense of confidence and pure joy that my students experience when they master the life skill of cooking through my instruction, and to help other chefs follow in my footsteps and create their own businesses and careers,” exclaims Chef Eric.
For more information, please visit culinaryclassroom.com/
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I never knew where the tenderloins were located in a chicken, now I do. Thank you
Fantastic!
This video needs more likes. It's actually what I was looking for. Thank you !
This was so helpful, I almost went ahead blind, but decided to find the best video to explain how to do it correctly, was so easy to follow....thank you 😊
Serious knife skills, thank you Chef!
It is my absolute pleasure! Enjoy. Chef
I did this with a chefs knife 🤫. Excellent video, thank you.
Thank you so much!
A good spatchcock I have learned! Thanks !
Great to hear!
Dude, you removed all the bones that give a roasted chicken all that flavor lol.
Helpful & timeless. I shall pass it on to my children!✌🏼
Please do!
Yay, I just dove in and did it for the first time! I did have a sharp knife and scissors for the attack. Thanks so much for intricate instructions. Now marinating the chicken, and the bones etc are simmering in a pot for stock. Giblets will get chopped up for treats for the dogs! Yum! Dispatched!😊
delicious! so happy you did it and appreciated the details! Chef Eric
This was so easy to follow. Thank you..it worked perfectly.
So happy it worked for you - now you can save lots of money and eat delicious chicken!
Wow! That was awesome!
thank you so much! Chef Eric
Thanks you... I followed your instructions and did it right my 1st time!
Great job!
At last a Cooking Video that the presenter/Chef show how to remove the breast/keel bones. I have always fought with them when Spatchcocking a chicken for some reason but always like to remove them and the wishbone to prevent a possible choking hazard for my dinner guests.
The first time I did this (before watching a "how-to") it looked so ...mangled! Why? I had cut down the middle of the breast🙀 So I watched a number of videos and upped my game. This was by far the best of the how-tos. I appreciated knowing where the word spatchcock comes from, and the chicken tender location was an ah-ha! for me. I'm subscribed now.
Great job! So happy you enjoyed the video - Thank you so much for subscribing - check out some of my other how to videos! Chef Eric
A great straighforward presentation thank you! Given the it is unlikely that you can get a boning knife any sharper than a chef's knife what is the advantage of the boning knife? Is it because it is slimmer and therefore more manuoverable to get round the bones?
So, a friend gave me a whole frozen chicken and I was wondering exactly how I was going to cook it. This is a great method for preparing it. I can't wait to try this. I've got scissors, so here's hoping they work as well as the boning knife. Great video!
Thank you so much and best of luck with the scissors - I know a lot of people use scissors in their kitchen - keep me posted on how it goes! Chef Eric Crowley
Ok, so I used scissors, and not the sharpest pair, but this worked beautifully! I did order a boning knife so I’ll try that next. Thanks for the tutorial!
Awesome!!! My pleasure!
@@39Bosski
Thanks for your help! First timer.
Awesome!
Thank you for the video. I did it on a couple of Cornish hens.
Great job!
So cool
Thank you!!!
You're welcome!
Thank you!
You're welcome!
Perfect thanks
You're welcome!
Favorite method before cooking my chicken. Eating around the spine and rib bones has always been a turnoff for me. This way I'm left with four built in handles and easily accessible meat and I can make a killer chicken broth with all the left over bones. I leave the tenders in though. Don't eat enough chicken to have enough tenders to fill me up. I'd need like six chickens to make it worth it.
Sounds fantastic!
I just cut mine in half with one cut and force the chicken flat by breaking the bones for quick cooking - then cook and sort the bones later. Unorthodox I know, but job done!
My favourite part is the chicken bum (Parson’s Nose) 😄
My wife loves that too!
bom demais.,
Thanks for responding!
Why not just leaving the tenders in?
They cook so much faster! Chef Eric
@@ChefEricsCulinaryClassroomYou can schnitzel them instead 🤤
Wood cutting board for raw chicken?
Yes - scrubbing with soapy water essential! Thanks for the comment! Chef Eric Crowley
Amazing method! But I leave the breast bones for broth sake, bc the breast meat slides right off em at the proper temp. Love the video!
Thanks for watching. Yes - I make broth from the bones, too! Chef Eric Crowley
can you keep the tenderloin in the brest
Yes - absolutely! I've done it both ways. Thanks for watching. Chef Eric Crowley
thats great!
is there an importance on removing the tenders?
I want to Spatchcock and FRY! FRY Baby FRY.
Follow up tips to the Frying question, Eric?
Thanks for watching! The tenders cook super quickly and are delicious! You can cook separately - I grill Spatchcocked chicken often after marinating for 24-48 hours! Fantastic!
Hacking away at this poor chicken...
Imagine.. and then they cook it and EAT it! Sorry, my landlady is a vegetarian, this will be fun for me.
About 50% of the chicken material is all gone with this process... All the flavors induced by the bones and material removed will make this chicken taste inferior. Spatchcocking a chicken does not need to be so invasive.
I was thinking the same
thanks for the feedback
thanks for the feedback
You have no idea what you are saying.