Someone (I think jokingly) suggested turning the farce into nuggets. In all seriousness, I’d love to hear other suggestions on how to use farce creatively. Dumplings? Cooked then sliced? Breaded and fried?
firstly, amazing. secondly, if you roasted the skin from the legs and then cooled, before processing in to the farse, do you think that would work? I'm just thinking it would be far easier to blend, and up the roasted flavour?
Temperature is very important for making a farce or emulsified sausage, typically starting everything super cold and bringing the temperature up gradually to 12°C through the friction created by the food processor is a good way to ensure a stable emulsion
would using a meat grinder work well instead of a food processor? running the entire mixture through the meat grinder for 3-4 times and then working it by hand for a minute should yield a similar paste i think
Felt like i just watched a masterclass
You did
This was ABSOLUTELY AMAZING!!!!!! Thank you.
I am so glad you enjoyed it!
That looks absolutely, completely
, totally and outrageously..... delicious. 😮
The whirring with the processor cracked me up. Great instructional visuals.
It had our team lol-ing in the edit bay
This was super fascinating. Thanks!
Bread and fry the farce and you've got top shelf chicken nuggets.
I’d be into that.
Now you're speakin my language
Grab some little dinosaur cookie cutters and I'm in
Keep this kind of videos coming. This is the technique centered content I’ve been looking for!
Fantastic job, as always, Nick & company! Looks absolutely amazing! Can’t wait to give it a try. Happy holidays!
This is lovely. I think I will try it with Turkey.
damn what a show stopper of a chicken!
we had something like this in our kitchen nice to see you guys doing it
Thanks for the extra effort showing us how to located the wishbone ❤
Any time!
Wow that’s awesome. Can’t wait to give it a try. Joining Chef Steps was a brilliant move on my part. Thank you.
Awe, thank you!
Is it just me or everyone just like to watch super difficult dishes but with a never attempt this at home kind of mentality 😂
Definitely a dish I'm happy to outsource to a professional!
11:45 Not the Helicopter move please 😭
Bring back the classics!
Someone (I think jokingly) suggested turning the farce into nuggets. In all seriousness, I’d love to hear other suggestions on how to use farce creatively. Dumplings? Cooked then sliced? Breaded and fried?
Damn impressive.
that looks really delicious
Is the 1st Stage 180F? Looking at the oven's readings it seems that it was set to 180F and cooked for ~2hr29min.
Cooking Perfection!!!!
Amaaaaazing!
That was a fabulous cooking video
Amazing 😍
*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along on you cook. GOD Bless.
Incredible
Completely different awsome
xmas dinner for one is ready!
firstly, amazing. secondly, if you roasted the skin from the legs and then cooled, before processing in to the farse, do you think that would work? I'm just thinking it would be far easier to blend, and up the roasted flavour?
Does it make a difference if you inject the brine as opposed to brining the the complete bird?
How to make a 150$ michelin star dish with ab10$ bird
Step 1: add 200$ worth of truffles and mushrooms
Chef i s fantastc!
9:04 - Damn daddy, chill
Love this stuff Chefsteps! Comment for the algo!
oh my goodness.... never in a million years would I have patience or dexterity to do something like this ... regular chicken it is then :)
I would , but not with a chicken like that, sorry
This channel is so damn good. Love this presenter as well!
Laborious, but impressive.
Would it have been easier to par-freeze the skin and dark meat before processing?
Temperature is very important for making a farce or emulsified sausage, typically starting everything super cold and bringing the temperature up gradually to 12°C through the friction created by the food processor is a good way to ensure a stable emulsion
would using a meat grinder work well instead of a food processor? running the entire mixture through the meat grinder for 3-4 times and then working it by hand for a minute should yield a similar paste i think
This kind of absolute ridiculousness is what makes cooking fun
I like when they say im going to show you how and than immedialty mention truffles. Like I'm some sort of hedge fund manager. Who has trufle money!
Noice yard bird.
When is the new Roast Chicken guide dropping?
Wouldnt it make sense to just tie it up like you did with the butterball chicken?
Woah! How long is the breast at 145?
11/2 to 2 hrs
Seems like a lot of that water you injected ended up in the pan as you were working on the chicken
Chef Kevin De Bruyne
Amazing, although the 15 seconds after 1:20 is weirdly NSFW
علي موحان💚💙💚💙💜💙💜💝💜💝💜💝💝💜💝💜💝💜💝💝💜💝💜💝💜💝💜💝💜💝💝💜💝💜💝💜💝💜💝💜💝💜💝💝💜💝💜💜💜💜
"super cheap"
Too bad a supermarket chicken has absolutely no quality as a Michelin star recipe…… ( you know what I mean)
Still good as a tutorial though…
50 ml of 5% solution is 2.5g salt.
“5% salt, 200% water.” Eh?
He said 100% water. Chefs use baker's percentages.
He forgot to upload the part where you to sous vide the chicken at 250 for 6 hours prior to placing the chicken in the oven
first
🍾
What? No potassium phosphate???
Mindless stupid pretension, aka, Chef Steps.
Seriously? Benefit is not worth the effort!
You had me until you put the chicken on a paper towel to sap up what little moisture chicken has lol wtf.
Its to catch the juices that come out so it doesn't bleed on the plate. That chicken is plenty juicy
Further proof that the prices charged at michelline places are stupid.
It's labour cost, other overheads like setting and service, and it's probably a 6-20 course meal, not the regular 2-3 course one.
Right? The amount of care and dedication to make something so simple into perfection! They can at least double of what they charge currently.