@@andy_cooksTaking about basic - Any chance you could show us some how to cook broccoli/broccolini in various ways for a healthy side dish?? Thanks in advance!!
@@andy_cooks do you wash your lemons in salt water beforehand? pro kitchens typically do but not enough is mentioned online about how to properly clean water-soluble chemicals off produce
For the Chinese takeaway protein is usually passed through oil. The meat is dunked into oil that is up to smoking point for 5-10 seconds. It tasted slimy because the cornstarch wasnt set fast enough.
The best part about your videos is your open & honest on the product without being biased. This is why i have purchased your book and other kitchen items knowing you have a vested interest in your followers getting the best results. Keep up the good work Team Andy.
With Chicken, 100% agree, atleast , anything with Chicken im keen to add if i can add or work in for a number of reason why Chicken and Lemon combined was nature intended !
My favorite chef-unpretentious and refreshingly genuine, unlike the airs often adopted by those who achieve a measure of fame. I've recreated many of these dishes for my family, and they've truly transformed our dining experience at home. It’s so much more than just food; it’s a way of bringing people together. Absolutely brilliant, and my sincerest thanks!
All look incredible. Sous vide chicken thighs/legs (whole flattened back quarter of a chicken in each bag) with lemon and thyme is one of my favorite ways to cook chicken. I do add pepper and salt a very few chili flakes. Finish skin on the grill or butane burner.
So glad I chanced upon you channel Andy, great tips on how to cook succulent chicken, but most importantly, how not to. My go to is the rotisserie method over a weber kettle, trussed with basic seasoning and a foil dish of seasoned water underneath to catch the juices for the perfect gravy, cook at 170 or 180 till internal temp of 70c, then shut all vents, remove the foil dish and leave for a further 10 minutes until internal temp is 75c, the skin will crispen up nicely. I've done the same for our Christmas turkey for the last 3 years, our electric oven is now redundant and used for storage 🤔
good video. I'd say if you want the sous vide chicken cold you should just drop it in an ice bath right away and put it in the fridge. I sous vide the chicken at 148 for 2 hrs, then drop it in an ice bath for 5 mins, then pan fry it in a hot cast iron for a min or so per side to brown it. Turns out great and the ice bath shock keeps it from overcooking. And, you should have made a sauce to put on the tenders at the end, or just dipped them in BBQ sauce.
Im lucky to have a rotisserie like the one used by Andy for my home oven and it’s my go to method for cooking chicken, roasting under the electric broiler, I think the oven being a closed environment helps to keep more moisture, and the broiler gives a golden and very crispy skin. I put some rosemary, lemon and garlic inside the chicken.
im a massive advocate for air fryers i think they are one of the best inventions for cooking in recent times and if you get one like mine it also has a rotisserie in it and ill never do hole chicken in the oven again.
I don’t eat a lot of meat and haven’t really cooked chicken in quite some time, but I appreciate all the work you put into this video. I’m definitely going to give the stir fry a try. I love all the tips you give. It’s an 8 for me 👍🏼
Very informative - and for many of the lower scoring methods the chicken would normally be eaten as part of a more complex creation such as a sandwich, salad, or tenders with dipping sauces. Truly a very friendly and versatile meat. But for me, roast chicken is King.
Hey mate, form Brisbane here, just like to say a huge thanks for sharing and teaching. I have learnt a lot, really appreciate what you are doing. Legend!
I really learnt a lot. Thank you. Great individual ratings, brave having Mitch in your lineup. Air fryers are convenient and take up very little room in the kitchen. The thing I really don’t like about air fryers is that you are cooking in plastic, so when it’s heated it off gases. It’s another plastic thing we can do without.
Great video. I think the problem is for obvious reasons you only wanted to show the cooking method, but some of them would rarely be done alone. Like sous vide. It's my favorite way to cook because it cooks the chicken so you can then get the sear on the outside w/o drying out the meat. I cooked it last night and it reminded me how crazy juicy it is. The other benefit is it's probably the easiest method too because you put it in a bag, let it cook, come back and then sear for a few minutes. Yum!
How about all of the plastic bags that get binned after every sous vide. ? Think about how much plastic is being used and binned just for an unnecessary technique.
@@nickmartin812 You've never been in a restaurant before have you? Everything gets vacpacked, more often than not they're done individually. Everything. Hundreds of bags. You can buy biodegradable bags. The truth of it is, a home cook isn't going to scratch the surface of the damage already being done by professionals throughout the world. One bag a day isn't going to save the world when bins are getting replaced mid service from being filled with plastic bags. Another option is to reuse the bags, Not highly recommended, but you can. The pressure of the water will create a vacuum when you place the unsealed bag in a pot, then you can use a clothesline peg to keep water from entering. Alternatively, buy a steam oven (anova has one, breville has another) these steam ovens run very similar to that of an immersion circulator, you can get very similar results. Or if you're feeling particularly boujee you can buy a pigs bladder, clean it out and use that to cook a very similar-to-sousvide dish called Poulet en Vessie.
@@nickmartin812 If it makes you feel bad don't do it, but realistically, like most individual choices, you have absolutely no impact on it compared to commercial practices.
I'll give both of you a pro tip. You can achieve sous vide like results for chicken in a airfryer. Just maintain the temp at your lowest setting in it. And that's all that's needed. As long as the temp doesn't go over 90C, the water will stay in your chicken and it won't dry out. If your airfryer is blowing too hard, and drying the chicken, just put a extra tomato in there to make it humid. I cook it at 80C for a long time and then spray some oil, and blast it to max setting for 5 minutes. Perfect sous vide style chicken, without needing to pull out my equipment.
I'm gonna try a few of these! My teenage daughter often asks me to make 'crumbed milk chicken,' a recipe I found on UA-cam. After wet brining for a few hours, gently poach the drumsticks for about 40 minutes in a mix of milk and water, with fresh ginger, garlic and peppercorns for extra flavor. After that, let the chicken cool for about 5 minutes before flash deep-frying for literally only couple minutes as the chicken is already super tender and cooked through. The coating is a simple flour dredge mixed with your favourite seasonings, followed by an egg wash and then panko crumbs. It's a winner, winner, chicken dinner, I tell ya! It takes a bit of extra effort with the double-cooking, but I enjoy being in the kitchen, and the family loves it so much that it's totally worth it. Just be careful with the salt-if you go gentle and add it at all four stages (brine, poach, dredge, and crumb), it tastes better, but you need to be careful to not over do.
Man was hoping to see a braised /stewed chicken recipe, canton style stewed or braised chicken drums and wings are probably my favorite thing in the world.
I rub a good butter on on the skin put lemon and mixed herbs in the cavity put on a rack on top of oven proof dish filled halfway with lemon water and roast in oven topping the water up as need be the meat just falls off when done it's juicy and a lovely taste my kids used to love it
Absolutely unbeatable video! Thank you. Only one point. What happened to the chicken that you wet-brined at the start? I kept waiting for you to cook that, but you didn't 😩
@@stephendaniels721in my experience you should always aim for about that much lower than what you actually want because it continues to cook after being removed from heat.
It's not just paint on the beer can that's not great. It's the thin epoxy lining most cans have that's full of really nasty stuff that can off-gas when heated.
My go-to marinade is soy sauce, garlic, lemongrass ( sub with ginger), lemon juice and zest, salt, pepper, atsuete for color, and a bit of oil. So simple but it never fails! But when I don’t have time or just feel lazy I just grab some herbs de provence 😅
The silkened (stir fry) chicken recipe prep was awesome, but it needed to be passed through 180c-plus oil (as others are pointing out). That’s why it came over slimy, as the ‘casing’ didn’t set.
Dang, Mitch may be Basic but he's a harsh judge for sure. Great video Andy. I learned heaps and, thanks for the reminder that l bought one of those stands for beercan chicken a few years back and have never remembered to use it. Next time you do crumbed tenders try doing them ltalian style - using finely grated parmesan instead of flour as the base for your crumb coat. Then, in the spirit of waste not, want not, make Passatelli. Mix your leftover breadcrumbs, parmesan and egg together, add some nutmeg and black pepper and mix well. You want a stiffish paste. Put it through a potato ricer and, cutting it into lengths of about 5cms, (shorter is fine too) drop it straight into boiling good quality chicken broth. Simmer until they float and serve them in the broth with extra parmesan - about 1/3 passatelli 2/3 broth. Have the tenders with a salad for a second course. 😊
Spatchcocked on a grill and oven roasted whole are my favourites out of these methods ... but buttermilk brined and deep fried to a mahogany wins EVERY time. Basic Mitch came in hard and then flipped the script on the "tendies".
I suggest to try chicken cacciatore ,one of the best way to eat chicken I ever tried . To me the best is always the chicken cook in the oven with some potatoes and the chicken marinated.
Hey Andy as a kid I used to get only the wings and the crispy tips were so good don't cut off the tips some people actually like them I was brought up with 5 older siblings and a oma 👍
Andy! Yes Chef! I'd be more than happy if I ate any of them 😋 You could probably make so many more of these videos, as there are so many ways to cook chicken/chicken recipes. Pretty please make this a series! Peace and ❤ to you and all of the team!
Thank you Andy for producing this very informative and entertaining video. Your video had reminded me of a specific chicken dish that I had when I was growing up in SE Asia over 30 years ago, the Beggar's Chicken. I recommend trying it out.
You have a very well cleaned cooking and BBQ area / equipment. Something that is always nice to see! Btw, thumbs up for the Kikoman soy sauce. IMO by far the best of the store bought stuff.
Who are Mitch and Katelyn...as in what do you do on team ? I am new here but instant fan. You, Andy are the best online chef I have watched & I have watched MANY. ❤ 💛🇨🇦🇦🇺🇦🇺🇨🇦
Jamie Oliver wrote that first recipe in one of his cookbooks. Not exactly the same, because he used other herbs and spices, but with that butter underneath the skin. It's a really good way to make sure your chicken is juicy.
Two level Kamado, chicken on-top rack, upside down pizza tray on the bottom rack for deflections. In last five mins pull out the tray and Crisp up skin. The best chicken.
Andy, the bet rotisserie chicken I ever had was on the shores of Lake Como (actually in Como). I'm pretty sure they used sprigs of Rosemary and were constantly basting the chicken with infused olive oil. The smell was so good people were being attracted like flies. I'm pretty sure too it was a charcoal affair but can't quite remember the details
I use my airfryer every day! Hahah of course a fried chicken tender is going to taste a 100% better but as much as we want we can't eat fried food everyday! For a healthier alternative I think the airfrryer is amazing
My instantpot has a sous vide setting that works well for doing 2-4 chicken breasts at a time. I just use zip lock bags and the immersion method to get the air out
I'm kinda a chicken tenders lover myself, but I'm sure as you said, the chicken in a dish would be quite different than on its own. Thanks for the education on Chinese and chicken takeout!
If you're looking at getting a smoker but don't want to faff with wood and stocking fires etc, a pellet grill is great for consistent temperatures and ease of use.
Hey, Andy. Thanks for the recipes. One question: the first roast method with butter produces a lot of oil smoke. I lowered the temperature to 150 to fix it, but still. What can I do?
Great video Andy, thanks, mate. A few years ago I moved into an apartment that happened to have someone's left behind but good condition BBQ. Not having anything to eat on my first night I bought a butterflied Spanish Chicken from Woolies, wrapped some Alfoil around an old house brick to use as a press, cooked it on the lowest gas setting on the grill side of the BBQ, and it was bloody beautiful. Thanks for teaching me lots of new cooking stuff. Best wishes.
Loved how they started with the Katelyn and Mitch giving 9s and Andy being a little harsher on himself. I thought that they were just being polite, and he was being a bit more scrutinizing. Then by the end of the video, Mitch has given several sub 5 scores, Katelyn gives a 1 for the air fried chicken, and Chef has to ask her to chill on the "cardboard" feedback
you left off the microwaved roast chicken from the list to try but got to admnit that a spatchcocked chook cooked hot and fast is one of my go to methods
Man, I had seen your shorts in my feed and thought they were just okay, but I wound up actually watching a full video. Then another, and another. They are great man. I'm an amazing cook but there's always some nugget of gold in your videos. I feel like an idiot never having seen or thought of using a spatula to prop up the tip of breasts when pan frying. I either just dealt with it or butterflied it. I love Thai red curry, and never thought to just use it as a marinade for grilling chicken as well.
For me to roast a whole chicken at home in the oven when I don't have time to dry/wet brine is to always spatchcock the chicken to get a more even cook. Beer can chicken is a total fad, in your roast chicken you made sure to point out not to over fill the cavity with the lemon etc. Then you went and filled the entire cavity with a beer can. If you do leave beer in the can you have added a heat sink, the only way the chicken can cook now is from outside to inside. For the beer to steam it needs to get to 100 C, if the inside of your chicken is 100 C throw it away. Beer cans are only food safe for their intended purpose, on the outside apart from the ink is a sealant layer of plastic, same as the inside. I think the rotisserie would work better inside an oven than on an open grill. Great video, that must have taken a lot of effort, thank you 🥰.
Air fryer is great for the shawarma chicken. I prepare thick skewers and place them on a wire rack. 10 minutes on each side at max temperature and done. I'm not a fan of the tenders either but if season nicely, with a couple dipping sauces they are not bad for a weekday dinner. And it's funny that the sous-vide chicken got a bad rating, because it was a best seller menu item in a restaurant that I worked for, with the skin seared of course, and some stir fried spinach, almonds and raisins
5:46 i usually cook my chicken breast until 40C, let it cool down, chop it in strips and pour a 85C hot sauce over it, let it rest for 5 min and eat. Always perfect.
A go to of mine is real thin thigh strips marinated in oyster sauce, soy sauce and greek yogurt, in a ripping hot pan with a decent oil glug. You get that grilled char and it stays juicy.
Basic Mitch coming through on that last chicken review
wouldn't expect anything else
@@andy_cooks needs edit
@@andy_cooks The only thing that would have made it better is if you made them into dino shape.
@@andy_cooksTaking about basic - Any chance you could show us some how to cook broccoli/broccolini in various ways for a healthy side dish??
Thanks in advance!!
That Mitch zinger at the end. Elite? Brotha, eeww... 😂😂😂
Horrible idea to watch this while I'm hungry but eternally grateful for you sharing this wealth of cooking methods.
time for some chicken?
@@andy_cooks do you wash your lemons in salt water beforehand?
pro kitchens typically do but not enough is mentioned online about how to properly clean water-soluble chemicals off produce
That last review lol Basic Mitch was definitely a Chicken Nugget kid for every meal growing up
Hi, I had a rotisserie in my oven in the 1970’s and used it all the time for my version of the “cooked chook”. Best roast chicken ever 😊
For the Chinese takeaway protein is usually passed through oil. The meat is dunked into oil that is up to smoking point for 5-10 seconds. It tasted slimy because the cornstarch wasnt set fast enough.
Very educational for someone who doesn't know anything. A good starting point. Thank you for filming this. Greetings from Finland!!1
Love your humor and clear instructions. Thank you!
Thanks for watching!
The best part about your videos is your open & honest on the product without being biased. This is why i have purchased your book and other kitchen items knowing you have a vested interest in your followers getting the best results. Keep up the good work Team Andy.
as a lemon fanatic i love how much you use it! i use it in almost everything
Katelyn is also a lemon fanatic
With Chicken, 100% agree, atleast , anything with Chicken im keen to add if i can add or work in for a number of reason why Chicken and Lemon combined was nature intended !
@@andy_cooks too good!!🍋☺️
My favorite chef-unpretentious and refreshingly genuine, unlike the airs often adopted by those who achieve a measure of fame. I've recreated many of these dishes for my family, and they've truly transformed our dining experience at home. It’s so much more than just food; it’s a way of bringing people together. Absolutely brilliant, and my sincerest thanks!
Andy’s burner account
All look incredible. Sous vide chicken thighs/legs (whole flattened back quarter of a chicken in each bag) with lemon and thyme is one of my favorite ways to cook chicken. I do add pepper and salt a very few chili flakes. Finish skin on the grill or butane burner.
So glad I chanced upon you channel Andy, great tips on how to cook succulent chicken, but most importantly, how not to. My go to is the rotisserie method over a weber kettle, trussed with basic seasoning and a foil dish of seasoned water underneath to catch the juices for the perfect gravy, cook at 170 or 180 till internal temp of 70c, then shut all vents, remove the foil dish and leave for a further 10 minutes until internal temp is 75c, the skin will crispen up nicely.
I've done the same for our Christmas turkey for the last 3 years, our electric oven is now redundant and used for storage 🤔
I have cooked a chicken with a can of beer before and I think the steam from the beer imparts a nice flavor to the chicken!
Andy has to be the most engaging chef on youtube period ❤
good video. I'd say if you want the sous vide chicken cold you should just drop it in an ice bath right away and put it in the fridge. I sous vide the chicken at 148 for 2 hrs, then drop it in an ice bath for 5 mins, then pan fry it in a hot cast iron for a min or so per side to brown it. Turns out great and the ice bath shock keeps it from overcooking. And, you should have made a sauce to put on the tenders at the end, or just dipped them in BBQ sauce.
Pork being the most consumed meat in the world is wild 😮😮😮 I thought chicken would be #1 then maybe fish?
Very wild
I can see it bacon, sausages, deli meats, South American food like tacos, some fast East Asian food, dishes like gumbo there a lot of pork
Breakfast meat is mostly pork where I live. Cold cuts, sausages, bacon, etc...
Makes sense why it would be #1 imo.
Outside of Islamic countries I believe it. Europe and Asia for sure.
I think sausage and bacon is what makes it number 1
Im lucky to have a rotisserie like the one used by Andy for my home oven and it’s my go to method for cooking chicken, roasting under the electric broiler, I think the oven being a closed environment helps to keep more moisture, and the broiler gives a golden and very crispy skin. I put some rosemary, lemon and garlic inside the chicken.
im a massive advocate for air fryers i think they are one of the best inventions for cooking in recent times and if you get one like mine it also has a rotisserie in it and ill never do hole chicken in the oven again.
whole
@@pleasantlanguage1585 yes a whole chicken
I don’t eat a lot of meat and haven’t really cooked chicken in quite some time, but I appreciate all the work you put into this video. I’m definitely going to give the stir fry a try. I love all the tips you give. It’s an 8 for me 👍🏼
Very informative - and for many of the lower scoring methods the chicken would normally be eaten as part of a more complex creation such as a sandwich, salad, or tenders with dipping sauces. Truly a very friendly and versatile meat. But for me, roast chicken is King.
Basic Mitch proving that even the taste buds of a child can last all the way to adulthood there at the last one!
😂
😂😂
Hey mate,
form Brisbane here, just like to say a huge thanks for sharing and teaching. I have learnt a lot, really appreciate what you are doing.
Legend!
Andy -- thank you --- I loved this exercise! Sent it to my entire family, coz they just don't know how to cook chicken - they are thanked you for this
Always casually making the most important cooking videos. I love it
I really learnt a lot. Thank you. Great individual ratings, brave having Mitch in your lineup. Air fryers are convenient and take up very little room in the kitchen. The thing I really don’t like about air fryers is that you are cooking in plastic, so when it’s heated it off gases. It’s another plastic thing we can do without.
Gotta love Basic Mitch roasting Andy for finishing the air fryer tendie!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Great video. I think the problem is for obvious reasons you only wanted to show the cooking method, but some of them would rarely be done alone. Like sous vide. It's my favorite way to cook because it cooks the chicken so you can then get the sear on the outside w/o drying out the meat. I cooked it last night and it reminded me how crazy juicy it is. The other benefit is it's probably the easiest method too because you put it in a bag, let it cook, come back and then sear for a few minutes. Yum!
I sous-vide chicken legs and then finish em on the bbq, very nice for big groups :)
How about all of the plastic bags that get binned after every sous vide. ? Think about how much plastic is being used and binned just for an unnecessary technique.
@@nickmartin812 You've never been in a restaurant before have you?
Everything gets vacpacked, more often than not they're done individually. Everything. Hundreds of bags.
You can buy biodegradable bags. The truth of it is, a home cook isn't going to scratch the surface of the damage already being done by professionals throughout the world. One bag a day isn't going to save the world when bins are getting replaced mid service from being filled with plastic bags.
Another option is to reuse the bags, Not highly recommended, but you can. The pressure of the water will create a vacuum when you place the unsealed bag in a pot, then you can use a clothesline peg to keep water from entering.
Alternatively, buy a steam oven (anova has one, breville has another) these steam ovens run very similar to that of an immersion circulator, you can get very similar results. Or if you're feeling particularly boujee you can buy a pigs bladder, clean it out and use that to cook a very similar-to-sousvide dish called Poulet en Vessie.
@@nickmartin812 If it makes you feel bad don't do it, but realistically, like most individual choices, you have absolutely no impact on it compared to commercial practices.
I'll give both of you a pro tip. You can achieve sous vide like results for chicken in a airfryer. Just maintain the temp at your lowest setting in it. And that's all that's needed. As long as the temp doesn't go over 90C, the water will stay in your chicken and it won't dry out. If your airfryer is blowing too hard, and drying the chicken, just put a extra tomato in there to make it humid.
I cook it at 80C for a long time and then spray some oil, and blast it to max setting for 5 minutes. Perfect sous vide style chicken, without needing to pull out my equipment.
Time and energy-efficient, spatchcock in the air fryer
I'm gonna try a few of these! My teenage daughter often asks me to make 'crumbed milk chicken,' a recipe I found on UA-cam. After wet brining for a few hours, gently poach the drumsticks for about 40 minutes in a mix of milk and water, with fresh ginger, garlic and peppercorns for extra flavor. After that, let the chicken cool for about 5 minutes before flash deep-frying for literally only couple minutes as the chicken is already super tender and cooked through. The coating is a simple flour dredge mixed with your favourite seasonings, followed by an egg wash and then panko crumbs. It's a winner, winner, chicken dinner, I tell ya! It takes a bit of extra effort with the double-cooking, but I enjoy being in the kitchen, and the family loves it so much that it's totally worth it. Just be careful with the salt-if you go gentle and add it at all four stages (brine, poach, dredge, and crumb), it tastes better, but you need to be careful to not over do.
Thanks!
This reminds me how much I love chicken. I’ve been eating so much steak lately here in Idaho. Thanks chef!
Man was hoping to see a braised /stewed chicken recipe, canton style stewed or braised chicken drums and wings are probably my favorite thing in the world.
Nice, my favorite method won! Plus it's very fun to say out loud
I rub a good butter on on the skin put lemon and mixed herbs in the cavity put on a rack on top of oven proof dish filled halfway with lemon water and roast in oven topping the water up as need be the meat just falls off when done it's juicy and a lovely taste my kids used to love it
I just barely found your channel and I’ve been obsessed with it
Absolutely unbeatable video! Thank you.
Only one point. What happened to the chicken that you wet-brined at the start? I kept waiting for you to cook that, but you didn't 😩
I just got to the grilled chicken part and I gotta go to work!!! So far very informative and I'm very impressed with how the over roasted is doin!!
Two words. Meat thermometer
And -5°c from what Alexa says
@@stephendaniels721in my experience you should always aim for about that much lower than what you actually want because it continues to cook after being removed from heat.
@@stephendaniels721What temperature does Alexa recommend ?
With all these 7's coming from Mitch, I really want to know where or how he's tried a 10 before.
At McDonald's
He is Basic Mitch, so I'm guessing it's probably something like his Mom's pot roast.
@@andy_cooks😂
@@andy_cooks Questionable meat Nuggies for the win
Panfry seasoned skin on bone in chicken pieces in a lot of butter and finish in the oven.
It's not just paint on the beer can that's not great. It's the thin epoxy lining most cans have that's full of really nasty stuff that can off-gas when heated.
You've inspired me to want to learn how to cook you're an inspiration Andy so thank you
Awesome video thanks for all the time it took. 🎉❤😊
My go-to marinade is soy sauce, garlic, lemongrass ( sub with ginger), lemon juice and zest, salt, pepper, atsuete for color, and a bit of oil. So simple but it never fails! But when I don’t have time or just feel lazy I just grab some herbs de provence 😅
The silkened (stir fry) chicken recipe prep was awesome, but it needed to be passed through 180c-plus oil (as others are pointing out). That’s why it came over slimy, as the ‘casing’ didn’t set.
Dang, Mitch may be Basic but he's a harsh judge for sure. Great video Andy. I learned heaps and, thanks for the reminder that l bought one of those stands for beercan chicken a few years back and have never remembered to use it. Next time you do crumbed tenders try doing them ltalian style - using finely grated parmesan instead of flour as the base for your crumb coat. Then, in the spirit of waste not, want not, make Passatelli. Mix your leftover breadcrumbs, parmesan and egg together, add some nutmeg and black pepper and mix well. You want a stiffish paste. Put it through a potato ricer and, cutting it into lengths of about 5cms, (shorter is fine too) drop it straight into boiling good quality chicken broth. Simmer until they float and serve them in the broth with extra parmesan - about 1/3 passatelli 2/3 broth. Have the tenders with a salad for a second course. 😊
thank you very much .a massive amount of new ways to cook chicken .love the breast fish slice idea
Spatchcocked on a grill and oven roasted whole are my favourites out of these methods ... but buttermilk brined and deep fried to a mahogany wins EVERY time.
Basic Mitch came in hard and then flipped the script on the "tendies".
I suggest to try chicken cacciatore ,one of the best way to eat chicken I ever tried .
To me the best is always the chicken cook in the oven with some potatoes and the chicken marinated.
I brined a chook for 24hrs last time I did one on the BBQ. It’s night and day 💯 Chicken…It’s all about the marinades, sauces and accompaniments
Hey Andy as a kid I used to get only the wings and the crispy tips were so good don't cut off the tips some people actually like them I was brought up with 5 older siblings and a oma 👍
Pickle juice brining is awesome too, Nashville Hot Chicken sandwiches are the bomb.
Love Nashville hot chicken!
A great presentation. Thank you.
You have such great kitchen tools and containers, inspiring!
Andy! Yes Chef! I'd be more than happy if I ate any of them 😋 You could probably make so many more of these videos, as there are so many ways to cook chicken/chicken recipes. Pretty please make this a series! Peace and ❤ to you and all of the team!
I love your tutorials. Thank you, Chef Andy.
Glad you like them!
Picked up some of the merch, love the quality - especially the heft of the green tote. Thank you!
Thank you Andy for producing this very informative and entertaining video. Your video had reminded me of a specific chicken dish that I had when I was growing up in SE Asia over 30 years ago, the Beggar's Chicken. I recommend trying it out.
10x the content with 2x the humor in .5x the time. Xoxo Tx
You have a very well cleaned cooking and BBQ area / equipment. Something that is always nice to see!
Btw, thumbs up for the Kikoman soy sauce. IMO by far the best of the store bought stuff.
Who are Mitch and Katelyn...as in what do you do on team ? I am new here but instant fan. You, Andy are the best online chef I have watched & I have watched MANY. ❤ 💛🇨🇦🇦🇺🇦🇺🇨🇦
Jamie Oliver wrote that first recipe in one of his cookbooks. Not exactly the same, because he used other herbs and spices, but with that butter underneath the skin. It's a really good way to make sure your chicken is juicy.
Two level Kamado, chicken on-top rack, upside down pizza tray on the bottom rack for deflections. In last five mins pull out the tray and Crisp up skin. The best chicken.
I should be able to get at least one of these 12 recipes right. I will practice
do the spatchcock, its very hard to mess up cause it all cooks so quick and evenly
You can do it!
Andy, the bet rotisserie chicken I ever had was on the shores of Lake Como (actually in Como). I'm pretty sure they used sprigs of Rosemary and were constantly basting the chicken with infused olive oil. The smell was so good people were being attracted like flies. I'm pretty sure too it was a charcoal affair but can't quite remember the details
If you dont have beercan use a can of fanta /ala orange chook yummy
I use my airfryer every day! Hahah of course a fried chicken tender is going to taste a 100% better but as much as we want we can't eat fried food everyday! For a healthier alternative I think the airfrryer is amazing
My instantpot has a sous vide setting that works well for doing 2-4 chicken breasts at a time. I just use zip lock bags and the immersion method to get the air out
Nothing beats having beers and joints in the summer with tandoori chicken on the bbq
Great techniques and recipes overall as always. Will try some of em soon. One love!
I'm kinda a chicken tenders lover myself, but I'm sure as you said, the chicken in a dish would be quite different than on its own. Thanks for the education on Chinese and chicken takeout!
Since I purchased a smoker I do all my poultry on it. Butterflied if a whole bird. Never get super crispy skin though.
Because high heat is required for crispy skin.
Andy, did you make a video about the pots and pans you use? really interested in the pan you used for poached chicken. thanks for the video
If you're looking at getting a smoker but don't want to faff with wood and stocking fires etc, a pellet grill is great for consistent temperatures and ease of use.
i like this scoring thing, thanks!
What a treasure of technique! (You pronounce the "d" in sous vide.)
instant saved to watch later
this one is gonna be a fun watch!!
Awesome job. Really liked the video
Hey, Andy. Thanks for the recipes. One question: the first roast method with butter produces a lot of oil smoke. I lowered the temperature to 150 to fix it, but still. What can I do?
Great video Andy, thanks, mate. A few years ago I moved into an apartment that happened to have someone's left behind but good condition BBQ. Not having anything to eat on my first night I bought a butterflied Spanish Chicken from Woolies, wrapped some Alfoil around an old house brick to use as a press, cooked it on the lowest gas setting on the grill side of the BBQ, and it was bloody beautiful. Thanks for teaching me lots of new cooking stuff. Best wishes.
The minimalist layout of this kitchen is superb
That was a lot of good work! Thank you.
Loved how they started with the Katelyn and Mitch giving 9s and Andy being a little harsher on himself. I thought that they were just being polite, and he was being a bit more scrutinizing. Then by the end of the video, Mitch has given several sub 5 scores, Katelyn gives a 1 for the air fried chicken, and Chef has to ask her to chill on the "cardboard" feedback
you left off the microwaved roast chicken from the list to try but got to admnit that a spatchcocked chook cooked hot and fast is one of my go to methods
Andy, iv watched your show for sometime now and love the food you cook, yet to know where i can buy your olive oil dispenser from. Please let me know!
Man, I had seen your shorts in my feed and thought they were just okay, but I wound up actually watching a full video. Then another, and another. They are great man. I'm an amazing cook but there's always some nugget of gold in your videos. I feel like an idiot never having seen or thought of using a spatula to prop up the tip of breasts when pan frying. I either just dealt with it or butterflied it. I love Thai red curry, and never thought to just use it as a marinade for grilling chicken as well.
For me to roast a whole chicken at home in the oven when I don't have time to dry/wet brine is to always spatchcock the chicken to get a more even cook.
Beer can chicken is a total fad, in your roast chicken you made sure to point out not to over fill the cavity with the lemon etc. Then you went and filled the entire cavity with a beer can. If you do leave beer in the can you have added a heat sink, the only way the chicken can cook now is from outside to inside. For the beer to steam it needs to get to 100 C, if the inside of your chicken is 100 C throw it away. Beer cans are only food safe for their intended purpose, on the outside apart from the ink is a sealant layer of plastic, same as the inside.
I think the rotisserie would work better inside an oven than on an open grill.
Great video, that must have taken a lot of effort, thank you 🥰.
Air fryer is great for the shawarma chicken. I prepare thick skewers and place them on a wire rack. 10 minutes on each side at max temperature and done.
I'm not a fan of the tenders either but if season nicely, with a couple dipping sauces they are not bad for a weekday dinner.
And it's funny that the sous-vide chicken got a bad rating, because it was a best seller menu item in a restaurant that I worked for, with the skin seared of course, and some stir fried spinach, almonds and raisins
I got a lot of good pointers from this video 🙂
5:46 i usually cook my chicken breast until 40C, let it cool down, chop it in strips and pour a 85C hot sauce over it, let it rest for 5 min and eat. Always perfect.
Good comparison. Definitely some well understood anti air fryer bias.
i've already cooked chicken before watching this chef!! what do i do??!!
A go to of mine is real thin thigh strips marinated in oyster sauce, soy sauce and greek yogurt, in a ripping hot pan with a decent oil glug. You get that grilled char and it stays juicy.
I always brine my Christmas turkey.
That's a real pain, but it's worth it in the end.
Hey Andy, can you make a episode where you explain why we need to use dry spices instead of taking use of the real vegetable/herb? =)
Great video - where do you get those containers from please
Wing tips are my favourite price!!!
Been a while but it is spatchcock chicken tonight. 👍
I always pull chicken at 155F and wrap in foil and let rest. ALWAYS JUICY.
Hey Andy where do you get those stainless trays with the cooling racks from?