Today we used the base recipe with the following changes. We had 2 - 1lg chicken halves (split lengthwise) and frozen. Did not marinate before cooking. Put all marinade ingredients into the vitamix and puréed them, then poured over the frozen chicken halves. Vacuum sealed and then extended cooking time to 4 hours. Once it finished we took the liquid from the 2 bags and put it in a saucepan and reduced it to heavy syrup consistency then used it as the Bbq sauce for the chicken. Grilled it to caramelize. Amazing. Thank you guys for such a great page.
I've had an Anova for a while and thought I was "the man" with it. You guys make me look like a toddler. I've been through about 75% of your videos and I'm learning so so much. Nice job guys!!!
POV it’s 2022 and your watching this realizing how amazing gugas videos have gotten since this time period, way more upbeat and happy and the edits and audio is amillion times better now days! Great job getting better and better
This channel is perfect! He always had the best ways to cook any meat and gives the perfect advice. I never would've tried this method of cooking without this channel. Thank you.
I made these yesterday! They were AMAAAAAAZING! I Also used some of the juice from the sous vide bags i put some extra lemon, i reduce to 1/3 and then finished with some butter to get creamy! It was an excellent sauce for the chicken!
All of them have the same priceless reaction. Head starts shaking, grin becomes big while moaning out in a way that just says, "I can't believe this", and they finish the entire thing with a "MHHMMMHM" as they raise their plastic fork and or knife.
For sure, I am going to try this one! I love chicken thighs but my wife needs them to be cooked all the way through the bone. With sous vide, I now know how to get that done without drying the meat! Thank you. I have been learning so much from your sous vide videos (and I have the equipment in my kitchen) that I just 'joined' your channel supporters.
I am so glad you finally nailed chicken using the sous vide! My wife eats a lot of chicken & after one attempt using the circulator, we decided to go back to grilling it, Thank you for giving it another try & for sharing your successful recipe. I was wondering, have you compared searing it on the grill against your Searzall? I'd be very curious to find out which is better.
I love the evolution of this channel. 3 years ago, you asked for chicken recipes. 2 years ago you this success. More recently, even the juices are saved
Charles Dahmital theres no reason to use uBO and ABP at the same time. Both use “lists” and uBO includes the lists ABP has, LOL. You’re wasting CPU cycles and system resources
Okay, I am jealous. Stumbled on your site by accident. I have been doing Sous Vide for over 3 years now and wanted to do something just like this channel. You do it very well and your recipes are great! keep up the great work....I am big fan now!
Hi, Guga! Just so you know, it's best to sear/pan fry the chicken skin side down first. You don't really need to add much oil tot he pan at all because the chicken skin will release a lot of oil and prevent it from sticking. But everything looked great as always!
Ok I just did my first sous vide chicken thighs. Thanks for the inspiration. I blanched the skin with boiling water, seasoned the non-skin side, and cooked at 167 for 2 1/2 hours. I used my chimney as a charcoal grill to quickly sear them - turned out extremely nice!
great video. I made your Citrus Marinade and it was amazing! I made chicken legs and thighs. Both were super tender and so flavorful. Thanks for sharing this killer recipe.
Sous vide carrots are the best. I do a couple of pounds at a time. That lasts me a out 2 weeks. I don’t bother resealing the bag after i open it for a few to serve. I just put a clip on the bag and put it back in the fridge. 185° for one hour, perfect for whole carrots. I just did a bag of orange carrots as well as purple carrots, so pretty.
I came upon your channel by chance and I just wanna say that you guys are awesome and so entertaining! Given me so many ideas to sous vide. Keep up the awesome work!!
Guys, honestly, beside that I've had a glass of wine, I would have a cheesy smile even with a spoon of vinegar in my mouth. You're so indescribable awesome. You're not only love but live the stuff you're doing. And yes men, you're doing it amazing 😎 All 5 thumbs up and have a good rest of that party!
This is great! Thank you! (When I'm lazy, I confess to using Goya mojo criollo as the marinade.) One thing that sous vide solves for us is called "warmed over flavor", where chicken cooked conventionally and then reheated the next day is not nearly as good as on the day it is cooked. Reheating the cooked vacuum sealed packets gives us a freshly cooked flavor. It encourages me to cook a few days worth of chicken in a single batch. Warmed over flavor, also known as WOF, is a known technical term.
Hey guys, ever thought of a fried chicken test? Surely the sous vide retianing the moisture for a quick coating and flash deep fry would be AMAZING!!! Love ya work ;)
Hey Gugu, been binge watching your channel. Few suggestions, obviously my opinion. Your intro showing the end result is not bad and keeps us watching. But you shouldn't show the reactions because i genuinely enjoy waiting for it! But the editing, music, and quality is superior to many channels. Keep it up and you will definitely make it big time! Just dreaming working with you guys one day, wish you the best!!!
Just wondering also. Whats the business that you guys are a part of would love to support it! (Also i always click the links for your small commision ;) )
Ah the good old days... I’m hoping we get something more variety in the recipes on this channel. More chicken and fish please. And don’t forget the carrots.
I had to make dinner for 14 and tried this one and finished it on the grill and everything was perfect and my guests all raved about my chicken 🍗 thanks Guga !!!
I love these videos. I even shaved my head yesterday in homage to Guga. I recieved my Wancle SV today so am watching them again before I attempt my first dish 👍
Thanks Guga! Quick question. When you are serving the chicken, they look to have a wash on them as well as some herbs. Could you tell us what they are?
GUGA!!! Hey, You need to experiment for me doing a whole sous vide Turkey.. ive heard you can do them in a turkey oven bag... Hurry before Thanksgiving so we can see if it works! Thanks for your Awesome vids, the fails keep me laughing for days, good therapy for all! .
I've got a great experiment for you. Frozen to sous vide. Frozen straight into sous vide before preheating adding half the suggested cooking time to the end. So 60 minutes would then into 90. Also try frozen to sous vide after preheating again adding half the cooking time to the end. I'm thinking that putting the frozen food into the bath before preheating will thaw the food as it heats up. So if cooking at the same time, it might be a bit over cooked.
hi Guga, thank you for this video. I just got a sous vide and I used it last week for steak for the first time, it was great. I want to use it for chicken now, my question is, how did you get the marinade to stay in the bag, when I tried to seal my bag with the sealer for the steak, it (some marinade) all came out into the sealer machine when I tried to seal it.
I love how much ur channel has evolved watching this older videos is so weird compared to your new ones in ur new ones everything is just so perfect but yet is always improving especially ur skills to edit and cook also in ur newer videos I feel like u just have so much more energy compared to these videos keep up the good work guga without u RUclips would be so wack and I probably wouldn’t ever be excited to watch a cooking video
Is the recipe available on the website somewhere ?I’d love to make it. I can sear it well in the HestonCue. I really enjoy your videos. I use a Joule and a Sansaire.
I told you to do chicken thighs months ago, you said I can't sear it with the Sears all it doesn't come good pfttt! You should try removing the bone and pounding them thin like on the ChefSteps video they come out amazing!
I know this is a very old question. I prepare everything, put it in my vacuum sealer bag, and then freeze it. The next day, I can vacuum seal the bag because everything inside is now frozen. I hope this helps! (although who knows if you're still around???) LOL
Wow you are faster than me.... you get huge 👍👍👍👍👍👍👍👍👍👍👍 from me. Thank you for your support. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Chicken with the skin on! Awesome! Thanks for the great video. 👍😊👍 If you would do chicken without the skin, you should do thai style satay chicken with peanut-sauce. The best no-skin chicken I know of, and I'm like Ninja when it comes to chicken, usually. ;)
Sous Vide Everything I will certainly do that, as soon as I've verified my recipe with my mother (as I usually do it purely by taste) and figure out how to private message on youtube. 😂
Muito bom o novo ambiente de gravação! Há canal aqui no Brasil copiando descaradamente seus vídeos, mas não chegam nem aos pés dos seus é claro. Abraço.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Today we used the base recipe with the following changes. We had 2 - 1lg chicken halves (split lengthwise) and frozen. Did not marinate before cooking. Put all marinade ingredients into the vitamix and puréed them, then poured over the frozen chicken halves. Vacuum sealed and then extended cooking time to 4 hours. Once it finished we took the liquid from the 2 bags and put it in a saucepan and reduced it to heavy syrup consistency then used it as the Bbq sauce for the chicken. Grilled it to caramelize. Amazing. Thank you guys for such a great page.
I've had an Anova for a while and thought I was "the man" with it. You guys make me look like a toddler. I've been through about 75% of your videos and I'm learning so so much. Nice job guys!!!
I cooked this last night and it was delicious. Was my 2nd sous vide cook ever. Delicious.
haha chicken is gonna be my second sous vide ever as well. was your first steak? 🥩
POV it’s 2022 and your watching this realizing how amazing gugas videos have gotten since this time period, way more upbeat and happy and the edits and audio is amillion times better now days! Great job getting better and better
This channel is perfect! He always had the best ways to cook any meat and gives the perfect advice. I never would've tried this method of cooking without this channel. Thank you.
I made these yesterday! They were AMAAAAAAZING!
I Also used some of the juice from the sous vide bags i put some extra lemon, i reduce to 1/3 and then finished with some butter to get creamy! It was an excellent sauce for the chicken!
Yiannis Demetriou what can I do if I don’t have a sous vide ?
@@breejames6323 You have to buy one :)
@@breejames6323got a fish tank heater?
All of them have the same priceless reaction. Head starts shaking, grin becomes big while moaning out in a way that just says, "I can't believe this", and they finish the entire thing with a "MHHMMMHM" as they raise their plastic fork and or knife.
Nice chicken. Sous vide, blistered charcoal seared chicken, is the best!
For sure, I am going to try this one! I love chicken thighs but my wife needs them to be cooked all the way through the bone. With sous vide, I now know how to get that done without drying the meat! Thank you. I have been learning so much from your sous vide videos (and I have the equipment in my kitchen) that I just 'joined' your channel supporters.
I am so glad you finally nailed chicken using the sous vide! My wife eats a lot of chicken & after one attempt using the circulator, we decided to go back to grilling it, Thank you for giving it another try & for sharing your successful recipe. I was wondering, have you compared searing it on the grill against your Searzall? I'd be very curious to find out which is better.
I love the evolution of this channel. 3 years ago, you asked for chicken recipes. 2 years ago you this success. More recently, even the juices are saved
Unreal! What a killer video! From start to finish - you seem to outdo yourselves every time! "AMAZING!"
Hey guys! I'm trying this recipe tonight! I'm so excited to taste it. Thanks so much for all your great and funny videos. I love them all!
RUclips getting real comfortable with these double non-skip able ads.
Really? I saw no adds at all.
I use UBlock and Adblock+
Charles Dahmital theres no reason to use uBO and ABP at the same time. Both use “lists” and uBO includes the lists ABP has, LOL. You’re wasting CPU cycles and system resources
I always seem to get a double ad when I'm gardening and my hands are covered in dirt
Thank
It worked on me, I bought premium because it annoyed me so much
Okay, I am jealous. Stumbled on your site by accident. I have been doing Sous Vide for over 3 years now and wanted to do something just like this channel. You do it very well and your recipes are great! keep up the great work....I am big fan now!
Love your personality. I love watching your videos
You inspired me to get a Sous Vide. Never heard of it before this channel, but looks amazing
Was it worth it? I'm thinking about getting one
Chicken success! Going to definitely use that marinade. Great job as usual.
I really love your videos!! please continue really learning a lot from you
Yeaaaaaaaaa chicken!!! I've been WAITING I'm so glad it came out good looks amazing!
Nice very nice the chicken thighs
Hi, Guga! Just so you know, it's best to sear/pan fry the chicken skin side down first. You don't really need to add much oil tot he pan at all because the chicken skin will release a lot of oil and prevent it from sticking. But everything looked great as always!
Ok I just did my first sous vide chicken thighs. Thanks for the inspiration. I blanched the skin with boiling water, seasoned the non-skin side, and cooked at 167 for 2 1/2 hours. I used my chimney as a charcoal grill to quickly sear them - turned out extremely nice!
great video. I made your Citrus Marinade and it was amazing! I made chicken legs and thighs. Both were super tender and so flavorful. Thanks for sharing this killer recipe.
I forgot about the carrots too!
😂😂😂😂😂😂 I know right.
7:30 XD
They were just trophy carrots
Sous vide carrots are the best. I do a couple of pounds at a time. That lasts me a out 2 weeks. I don’t bother resealing the bag after i open it for a few to serve. I just put a clip on the bag and put it back in the fridge. 185° for one hour, perfect for whole carrots. I just did a bag of orange carrots as well as purple carrots, so pretty.
Love your videos man!!
I love Mamaos face when the food tastes yummy....he looks so happy, LOL!! "The Weber, Man!"
Yeah maumau is fantastic... we love him... THanks for your support. WEBER ALL THE WAY
Just marinated my chicken, hope it comes out as good as yours tomorrow
This video is
Fabulous.
+Bob No thanks. I appreciate that
That chicken looks too beautiful to eat man.. well done! Have always enjoyed your videos, keep them coming! :)
Oh yes these were very tasty. Thank you
Rebecca Henke if I don’t have a sous vide how can I make this?
Wow has this channel evolved so much through the years. So happy to see it!
Chicken. Delicious.
I came upon your channel by chance and I just wanna say that you guys are awesome and so entertaining! Given me so many ideas to sous vide. Keep up the awesome work!!
Thank you so much Hamid, I appreciate your support brother!
Guys, honestly, beside that I've had a glass of wine, I would have a cheesy smile even with a spoon of vinegar in my mouth. You're so indescribable awesome. You're not only love but live the stuff you're doing. And yes men, you're doing it amazing 😎
All 5 thumbs up and have a good rest of that party!
Bro. I like how you get right to the recipe. Some have to tell life story and the weather ugh. 👌❤️
This is great! Thank you!
(When I'm lazy, I confess to using Goya mojo criollo as the marinade.)
One thing that sous vide solves for us is called "warmed over flavor", where chicken cooked conventionally and then reheated the next day is not nearly as good as on the day it is cooked. Reheating the cooked vacuum sealed packets gives us a freshly cooked flavor. It encourages me to cook a few days worth of chicken in a single batch. Warmed over flavor, also known as WOF, is a known technical term.
Still waiting for that oxtail!!! Great video as always
glad to see you got some good chicken man. Thank you for the videos
I knew chicken could turn out good with sous vide! Great job, guys!
Hey guys, ever thought of a fried chicken test? Surely the sous vide retianing the moisture for a quick coating and flash deep fry would be AMAZING!!! Love ya work ;)
Finally, great chicken!! - "Now, that's Amazing!" Definitely will grill on a weber for sure!
+SuperMegaDing thanks.
Told you guys to try carrots!! Cooked too long but I love sous vide carrots. I do them with a little siracha, honey, and salt and pepper
Wow siracha and honey, WOW I have to give that a go.
Anyone tried carrots or other veges sous vide via a ziploc bag? the safety warning mentions not more than 80 degrees c..
My favorite flavoring for carrots is butter and garlic yum.
I FREEKIN LOVE YOU!!! You have made me the best Sous Vide chef ever!
Gary TheWebGuy if I don’t have a sous vide what can I use instead?
@@breejames6323 I started with electric griddle with a pot of water in the middle and thermometer. You have to adjust temps periodically but it works.
Amazing...! Perfect sous for turkey and duck..:)
You guys finally did it! Got the chicken down. As a long time follower it's awesome to see this lol
I LOVE YOU GUYS. Having fun and making good food; what could be better?
Hey Gugu, been binge watching your channel. Few suggestions, obviously my opinion. Your intro showing the end result is not bad and keeps us watching. But you shouldn't show the reactions because i genuinely enjoy waiting for it! But the editing, music, and quality is superior to many channels. Keep it up and you will definitely make it big time! Just dreaming working with you guys one day, wish you the best!!!
Thanks for that I appreciate you letting me know I will for sure keep that in mind for the future. Thank you so much for your support.
Just wondering also. Whats the business that you guys are a part of would love to support it! (Also i always click the links for your small commision ;) )
Thanks for your ongoing support you have no idea how much I appreciate it. We are in the web design and web development business.
Great job on the video and recipe
It's great to see that you guys finally got a vacuum chamber machine rather than that food saver. WAY BETTER!!!
Ah the good old days... I’m hoping we get something more variety in the recipes on this channel. More chicken and fish please. And don’t forget the carrots.
I can’t wait to try this dish.
Love it
I had to make dinner for 14 and tried this one and finished it on the grill and everything was perfect and my guests all raved about my chicken 🍗 thanks Guga !!!
Awesome as always! Haha you made Ninja smile by feeding him chicken :D
Ninja liked this chicken... but come on it was really amazing but he couldn't say it. But inside you know he did say it.
It looked amazing, did it ever feel boiled? because of the liquid in the bag?
Never not boiled at all. The opposit flavor concentrates when you boil it goes away on the broth.
Sounds great, i'll definitly try a marinade next time :)
I love these videos. I even shaved my head yesterday in homage to Guga. I recieved my Wancle SV today so am watching them again before I attempt my first dish 👍
What was it and how'd it turn out?
I like your new sponsor list. I may buy one of these if I can afford it.
Thanks Guga! Quick question. When you are serving the chicken, they look to have a wash on them as well as some herbs. Could you tell us what they are?
That grilled chicken looks freaking awesome!
Love your videos. Just started sous vide last week and I'm glad I found this channel. Definitely going to try this one!
br0ken86 how can I make this if I don’t have a sous vide ?
I always do chicken thighs at 65°C (149°F), could you do a video comparing how good chicken legs or thighs are at different temperatures?
Good call. I do my thighs at 155℉ and they come out fantastic!
Yeah, I don't understand how he can make them at such a high temp for 3 hours. I tried that and they were completely dry
@@AniviaS I was thinking 167 for 3 hours is overkill
Doing chicken tonight just this way! Yay! Bring it on!
How big are the chicken that you use? to not go crazy with Pounds ...Thanks! salutes!
Hello, please can you do a video for sous vide of an entire chicken. This channel is the Holy Grail of sous vide! You guys do an excellent job! 🙂
We need a T shirt with the 'Its amazing' slogan! XD
Man I would love that. I am working on it... Thank you so much.
I never buy stuff from RUclips channels. But I would buy an "It's Amazing!" shirt.
WOW thank you so much. You guys make my day.
Exactly and I would love to help support the channel!
Wow words can not explain my gratitude. THANK YOU Luis
GUGA!!! Hey, You need to experiment for me doing a whole sous vide Turkey.. ive heard you can do them in a turkey oven bag... Hurry before Thanksgiving so we can see if it works! Thanks for your Awesome vids, the fails keep me laughing for days, good therapy for all! .
I see you've acquired a Vacmaster. I have a 215. What model are y'all using?
I've got a great experiment for you. Frozen to sous vide. Frozen straight into sous vide before preheating adding half the suggested cooking time to the end. So 60 minutes would then into 90. Also try frozen to sous vide after preheating again adding half the cooking time to the end. I'm thinking that putting the frozen food into the bath before preheating will thaw the food as it heats up. So if cooking at the same time, it might be a bit over cooked.
Old SVE videos and New SVE videos are both amazing
These guys are 100% AMAZINGGGG
I love your videos
hi Guga, thank you for this video. I just got a sous vide and I used it last week for steak for the first time, it was great. I want to use it for chicken now, my question is, how did you get the marinade to stay in the bag, when I tried to seal my bag with the sealer for the steak, it (some marinade) all came out into the sealer machine when I tried to seal it.
I love how much ur channel has evolved watching this older videos is so weird compared to your new ones in ur new ones everything is just so perfect but yet is always improving especially ur skills to edit and cook also in ur newer videos I feel like u just have so much more energy compared to these videos keep up the good work guga without u RUclips would be so wack and I probably wouldn’t ever be excited to watch a cooking video
lol ... I just was wondering about the carrots when you remembered them ... and that marinade for sure is delicious, also try it with pork loin :)
Yes, the marinade is AWESOMEEEEEEEEEEE
You’re a rock star.
Can you make this with the marinade in the bag and freeze it for later?
Damn Guga. You have a long way. Kudos.
What kind vacuum machine did you use to vacuum bags with marinated chicken
Thank you
Great video! How long did you sear it for on each side?
Is the recipe available on the website somewhere ?I’d love to make it. I can sear it well in the HestonCue. I really enjoy your videos. I use a Joule and a Sansaire.
hes come a long way quality wise
Respect. aaaah back in real time!!! great clip guys!! b.t.w... you just put baby carrot purée to the next level... no kiddow will spit it again!!! ;-)
+peppertime1 thanks bro
I told you to do chicken thighs months ago, you said I can't sear it with the Sears all it doesn't come good pfttt! You should try removing the bone and pounding them thin like on the ChefSteps video they come out amazing!
I'll try this one!
Will you do a Sous vide deep fried chicken recipe???
You guys are too funny! Glad you still tried the carrots tho!
Thanks Kae. Totally forgot
Nice one Dana White!!!
+RDC 10 😂😂😂
Cool to see you guys using the Slow'N Sear!!
I've had mine for over a year now, and it is awesome!!!
I hope we get pichana and Slow'N Sear video soon!
Hi, I'm from Mexico and i really like this Channel keep it going 👌
Thank you so much for your support Rafael. I appreciate that.
Hi any suggestions on what to do with the juices after the cook ?
Awesome! -suscribed- :-) What type of vacuum machine do you use?
I don't understand why pulled it over
Hi, can you do a Smoked Chicken thighs cajon seasoning, then sears all?
I just tried this and the chicken was amazing!
Did you use a sous vide machine ?
@@breejames6323 Yes I did.
One other thing , does it taste like orange chicken?
You guys rock!
Any Jamaican jerk chicken ?
I always find it incredibly difficult to vacuum seal marinated items with my regular vacuum sealer. Any tips for someone without a vacuum chamber?
I know this is a very old question. I prepare everything, put it in my vacuum sealer bag, and then freeze it. The next day, I can vacuum seal the bag because everything inside is now frozen. I hope this helps! (although who knows if you're still around???) LOL
@@GemologistGeologist I was wondering the same thing. I like your suggestion. Next time I want to vacuum marinade, I will try your trick.
Awesome vid
Wow you are faster than me.... you get huge 👍👍👍👍👍👍👍👍👍👍👍 from me. Thank you for your support. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Guga! Is there anything you can't cook?? How do you get such a good pan sear? I use olive oil but I wonder if the smoke point is too low
Chicken with the skin on! Awesome! Thanks for the great video. 👍😊👍
If you would do chicken without the skin, you should do thai style satay chicken with peanut-sauce. The best no-skin chicken I know of, and I'm like Ninja when it comes to chicken, usually. ;)
I would love that recipe, can you private message me?
Sous Vide Everything I will certainly do that, as soon as I've verified my recipe with my mother (as I usually do it purely by taste) and figure out how to private message on youtube. 😂
awesome 😂😂😂
Muito bom o novo ambiente de gravação! Há canal aqui no Brasil copiando descaradamente seus vídeos, mas não chegam nem aos pés dos seus é claro. Abraço.
+Ponto22lr serio mesmo brother. Quals? Manda uma mensagen para min. Gostari de saber quals canal ta copiando. Grande abraco
What chicken theigh are you using, what sous vide machine do you use?