How To Make: Everything from a CHICKEN | By Thomas Straker
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- Опубликовано: 6 фев 2025
- This One-Pan Creamy Mushroom Chicken delivers rich, deep flavours with perfectly pan-seared chicken and a velvety, buttery mushroom sauce. Learn the techniques to break down a whole chicken, craft a refined homemade broth, and build a sauce with restaurant-quality depth and balance.
🔪 In This Video, You'll Learn How to:
Cut a Whole Chicken
Make Chicken Broth
Make a Creamy Mushroom Sauce
INGREDIENTS:
For the Chicken Stock:
• 1 whole chicken
• 1 onion, peeled and halved
• 1 stick of celery, chopped
• 1 leek, chopped
• 1 head of garlic, halved
• 1 small bunch of thyme
• 1 carrot, chopped
For the Whiskey & Mushroom Sauce:
• 1 chicken breast (bone-in)
• 5 chestnut mushrooms, sliced
• ½ clove garlic, minced
• A few sprigs of thyme, leaves picked
• ¼ shallot, finely diced
• 20ml whiskey
• 1 tbsp crème fraîche
• 100ml chicken stock (from the poached chicken)
1 tsp Chives
For Cooking the Chicken:
• 1 chicken breast (bone-in)
• Salt, to season
• Olive oil, for cooking
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LINKS
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Facebook: / / officialthomasstraker
RUclips / / @thomasstraker
#CreamyChicken #MushroomSauce #OnePanRecipe #EasyChickenDinner #HomemadeCooking #ChickenRecipe #ChickenBroth #thomasstraker #foodyouwanttoeat
Got a solid Daytona in the watch collection now! Baller
That's some quality chicken!
That's beautiful dude. You're an artist for home cooks.
Love from Brasil!
Explorer to Daytona? Nice upgrade!
I always keep a bag in my freezer for off cuttings of veg/herbs/chicken bones and when the bag is full it goes into the stock pot for a good long simmer. I always find adding in a spoon of apple cider vinegar helps to breakdown the gelatin/collagen in the bones and ensures a perfectly jiggly final product.
Straker strikes again!
I love this style of cooking ! Great work mate . Real authentic cooking mate .
Greetings from Madeira island Portugal.
I appreciate that!
Looks so amazing that I can almost smell it, sweet pea! 🤤❤️
Now that’s big dog🔥🥊
Another Masterclass Tom 💪
Thanks 🎉
The Hattori knife rocks.
AMAZING TOM!!!!!!!!!!!
Love these authentic vibes without all the fancy studios and filming 🎉
There's somthing genuine anout yhis man and his content.
Thank you Tom, that is a beaut!
I do this weekly. 👌🏼👊🏼
Roasting juices for the win. 🤤
better to add it to the sauce, imo
Fire. Sick Daytona, as well.
I love watching you cook, and …. I’m making this, thanks.
I add the cooking juices to my prepared sauce prior to serving.
Looks great. Your food always looks delicious ❤
Thank you Chef for your detailed instructions. I never add salt to my chicken stock but I have found that adding ginger gives the perfect chicken broth for when I feel like sh*t. If people have never tried making stock (roasted bones, not boiled) start by just buying one of those crap rotisserie chickens. Eventually you will learn to butcher, roast the bones, and make the most incredible broth.
Maybe in the fall, when we are back to cooler weather you could consider making a series of the mother sauces? There are lots of videos out here but few are as good of a teacher as you.
nice replacement of the lost explorer! great cooking
Yes ❤
Very classic looks delicious
New watch mate? Looking good
Got the Daytona in there
Tack .
Its chicken and mushrooms done incredibly well. Always going to be the bollocks
Explorer replaced with a Daytona.. nice.
10:46 when you forget you put the dripping in the oven to get hot for yorkies.
Nice cooking! Where’s the petty knife from?
can you do a whole cornish hen sometime in the future, Tom?
Hi Tom, awesome video as always!
It’s safe to use the Foker stoves indoors as long as there is a bit of ventilation right? I want one!
❤
The "Oh fuck me" when you open the oven kills me everytime.
Can we get a link to the burner you used to cook the chicken?
You know you made it when you use Lagavulin to flambee...
Or when you’re wearing the Daytona
What's wrong with the audio
You can change it
What gas hob are you using? It looks the business
what song it is?
Bet he injects the stock before heading down Fabric Farringdon.
what brand of oven?
which brand is the petty knife from?
Anyone know the name of the gas hob
All this dudes food incorporates pretty disgusting amounts of butter
vile stuff
I’m surprised that you think that cassoulet has chicken in it!!
It's jaymey olleyvah
I try to teach the chicken breakdown to as many people as i can chef bravo, now i took a job in a very very prestigious kitchen on the opening team way above my weight i walked in shitting myself there was some big names in that kitchen sue chef briefs me shows me a section by 3 massive boil bratt pans he goes 3 buckets of mirepoix chef first job i was like yeah no worries chef. Had no idea i think i was crying worried sick a nice chef saw me twitching and came and let me know……… anyway in the end i became stockman everyday my job make vast quantity’s of stocks and reductions. No offence what so ever i never added salt to any stock must have made a million litres, if you add salt once it reduces to jus itv reaches the event horizon the point of no return
There are no chicken nuggets in this video.
Unwatchable
You’re welcome for the free content bro