Chef John, mind if I give one suggestion for improving the technique you demonstrated in this video? First remove the wishbone before making any cuts. This can be done by first cutting scraping along where the wishbone is until the blade contacts the bone, then reaching in with your hand to the top, pinching and physically pulling the top of the wishbone out, and then pulling the rest of it out. You get just a little bit more breast meat if the wishbone isn't in the way when you cut the breast meat from the rib cage.
Love you Chef John. Have been waiting for ages to write a comment as soon as you post a video so that I can tell you how much you have taught me over the years. I used to cook as a chore but now it's my nirvana. You are the best!! Love from India.
It's amazing how close this recipe is to the bygone era of airline travel (I remember!). The butter and herbs enhancement is a very fine tuning and makes it even more beautiful. Tried it today with bone-in chicken thighs; the result is still marvelous. Thank you Chef!
I’ve made this several times now. I’m making it for some deserving neighbours tomorrow. It’s the perfect balance between comfort food and an elegant meal. Keep ‘em coming Chef John!
My absolute favorite is when Chef John tells me to do something as he does exactly the opposite thing. I never knew I could laugh so much watching instructional cooking videos.
When I was 15, in 1970, I worked at a poultry stand in the Farmers Market of Los Angeles. I was taught how to cut up a chicken by an old man who learned from his dad in the 1800s. I have never seen anyone on TV or the Internet do it "properly". Since I have used at least 50 of your recipes and have great admiration for you, I would like to share this knowledge with you.
I FINALLY MADE IT EARLY!! Just want to say thank you chef John for helping me expand my culinary knowledge. Your recipes are very clear, straightforward, with just the right touch of funny.
Earlier this week grocery delivery substituted my pack of pork butt with a whole chicken. I was like, what am I supposed to do with this bird? As a long time food wisher I looked up Chef's videos and there is (un)surprisingly a large collection of chicken recipes. I ended up with the Airline Chicken with the stuffing from Bacon Wrapped Spring Chicken. Absolutely love it. Cutting the hole for the stuffing is pretty easy for this gigantic breast from a 6lb bird. The filling also solved the seasoning difficulty for this thick piece of meat. The only thing I didn't get right is the butter sauce. It didn't quite emulsify but the filling more than made up for it. Thanks Chef.
When I had to pass a very basic Food Handlers test in the great state of California, it stated that any existing bacteria would die at 160 degrees and that the meat would (if not served immediately) then need to be held at 140 to prevent any NEW bacteria from taking hold and growing. This was a movie theater and the only meat we sold then were hot dogs - but still had to learn all of the proper handling of chicken and vegetables etc. A very good hygienic lesson for our teen workers, too.
Oh my goodness. I have watched so many people show me via RUclips, how to cut up a chicken but you are the best. This 74-year-old home cook says thank you
Chef john, i want to thank you for doing what you do. Using this technique of stuffing the tender under the skin as well as a couple of your other recipes i was able to finish in first place at the CT SkillsUSA culinary competition. Thank you for all the inspiration.
After having worked in a couple of different kitchens, I've moved to a bakery just outside NYC in an attempt to add to my skills. Culinary is a hard job, but rewarding knowing the service you're providing to those you may never meet.
@@mikemastriani9198 Thanks for the update and response! I’m happy to hear you’re doing well. I live in NY, I’ll send my friends passing through to your bakery!
Wow, this is a blast from the past for me lol. I remember having to fab out soooo many of these in Culinary school I could probably do it in my sleep :)
When I was in culinary school we served an olive tapenade stuffed pocket airline breast with a wild rice/basmati rice pilaf (cooked separately and then combined per order) with slivered almonds and golden raisins, and sauteed spinach. The plate was sauced with a basic lemon-butter sauce almost the same as the one in this video. The high contrast between the green and black tapanade and the white breast meat and "GBD" (golden brown and delicious) skin looked really pretty over the black and white rice ringed with the deep green spinach. It really made a gorgeous, sexy plate of delicious food.
always love your vids chef John, this one reminded me of my grandmother . She was one of those folks from the golden era of air travel ! Thank you for the memories !
This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any). It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out delicious! Without your video I would never have been able to make this. Thanks a lot!
I keep thinking I am going to go vegetarian, but then I watch Chef John... I think I will just start using less, but more expensive, organic field raised meats...
I remember flying on the 747, in first class. Never saw a chicken, but did see shrimp and steak, awesome salads, and fresh bread. Best part was going up stairs for a soda and a great seat. Back in the days when passengers were not treated like cattle. Ahhhhhh
@2:03 Ah-ha!, this is what I have been doing wrong all these years. Thank you! It was a beautiful thing watching you butcher that chicken. Always a pleasure watching a pro do their stuff. .
Just made it. Very, very nice. It was so good it felt like someone else had made it! I also got a couple of pints (bit of a litre in reality) of chicken stock out of the carcass too. Thank you.
So lovely! All I want for myself out of this life is a man of Sam Elliot quality and a gas range! I miss cooking over fire. I would love to give this a go. Chicken breast is among my least favorite cuts of all meat, and it simply comes down to a lack of knowledge as to how to properly prepare it; so thank you for this, Chef John! ♥
Chef John himself said that the cauliflower fries were bad, not worth the effort and he wouldn't recommend anybody try to make them; so not everything he makes is gold. It would be creepy if it were.
During my travels through Europe I had dinner in a hotel near lake Geneva. I ordered the chicken dinner. It was so delicious I ordered a second plate. I’ve been trying find the recipe for that chicken for a few years. I stumbled upon this recipe and tried it on. It was the exact same flavor & recipe.
You can pan sear (or grill) a pork chop (thick-ish) to the same cooked-ness (ie. just past 140) and not go to that chalky white finish as you say, and its the same great tender meat, so good. Im glad you point this out in the video. Im so tired of seeing the bs 165F+ temps posted everywhere for liability.
I took my first flight in 1967 and wore a 2 piece suit, heels (with stockings, no bare legs in 1967) and white gloves. We were served a full meal on real dinnerware with metal cutlery and cloth napkins. The passengers and flight attendants alike were all elegant and mannerly. It was quite an experience. Now flying is like a Greyhound bus trip maybe worse.
I learned how to cut airline breasts when I was in culinary school and I've never used that skill since. It's really pretty when any stuffing that might be under the skin, or in a cavity cut into the breast meat, has a high contrast. In culinary school we stuffed the breast cavity with olive tapenade and it looked beautiful once plated over a wild rice and basmati blended rice pilaf, with the same basic pan sauce you made. I have, however, spatchcocked many a bird in the years since, and I just love to cook poultry that way. Everything from turkey to quail is better (or at least more evenly cooked) when spatchcocked! It's easy and it really impresses guests to see spatchcocked game hens roasting on a barbecue!
Hello Chef! Wonderful video, I remember flying as a young lad in the '60's and remember vividly wearing (at my parents insistence) my best "Sunday-go-to-meeting" clothes and eating a fairly good meal in-flight.But I do have a technical question for you - I noticed you didn't address the thigh bone in terms of "Frenching" the bone - I am a student at a local community college where I live pursuing a Culinary Arts certificate and the rule of thumb taught by the instructor Chef is always French the thigh bone when preparing an Airline Chicken Breast. Do you have any thoughts on the issue?I'm very happy to watch your videos, I've use two of your video recipes while attending class and have received top grades - thank you and look forward to you continuing your wonderful videos!
First of all, that is one SHARP knife! The recipe looks really delicious. I'll try tucking the tenders under the breast skin when I make this recipe. Oh, yeah, I AM going to make this! Thanks, Chef John!
Great, simple recipe video! Have you ever tried Thrive Oil. Something new. Super high smoke point. It's all i use now. BTW, you ARE the Slim Pickens of your chickens!
Wow I love this so clever to put the seasoned chicken under the skin! I need a to get very sharp knife to try and cut the chicken like you did. Really looks beautiful. I learn so much from your videos, thank you 🤗
Looks absolutely scrumptious, can't wait to try it once I've acquired a very sharp knife, which should only take about another ten years of adulthood. CJ, if no one has mentioned it yet, turn the CC on around 7:50-8:00. I think you'll enjoy what the robots have done.
You mean you don't enjoy being beaten bloody and dragged off a plane because they overbooked and need your seat to get their employees to their next job? Well, la di da.
John rocks the chicken world again. Nice knife method. Is this all copyrighted-- or should the apparel have a chicken on it. Must I ask before consulting incarcerated attorneys. John Rocks.
G'day Chef John, Hey, I remember these. Back in the day when evreyone on a passenger aircraft had lots of leg, arm and head room; ate off crockery and used sparkling (and always oddly chilled) metal cutlery. More importantly, it was the era before airline food became 'airline food'; when it wasn't a derogatory comment on the bland, unidentifyableness of the solid matter masquerading as food. Yes, even in 'Coach Class' (whatever happened to that term) you were served with piping hot, good food which was salted and seasoned for the average 8000ft interior cabin pressure. (Yes, seasoning changes taste intensity, especially saltiness, when the altitude increases.) {Oddly still, that's why tomato juice tastes better and is ordered more often on aircraft.} What a pity one can't bring one's own hot food on-board. Thanks, John. I'll put on a neat lounge suit and cook some of these with a picture of the Eiffel Tower stuck to the kitchen window! Cheers, and chocks away! BH
Chef John, Everytime I want to make something new, I search up your name to see if you've made a video. It's come to the point where every new recipe I try is yours¿?¿ And i'm not mad at it :)
I totally agree with you about the temp and doneness of chicken breast. Been cooking my chicken breast that way for years and I'm still here to talk about. It's juicy it's tender and most important worth eating...
for fall and winter can you do a bunch of soup recipes? like vegetarian friendly soups also. i dont eat meat but i watch all your videos. like a 3 or 6 bean soup and maybe a vegetable soup. i love you!!!!!!!!!!!!
Check out the recipe: www.allrecipes.com/Recipe/267578/Airline-Chicken-Breast/
Hi Chef, could you please tell me what kind of pan are you using? Thank you so much.
I have not seen an airline breast since culinary school! Nostalgia...
Chef John, mind if I give one suggestion for improving the technique you demonstrated in this video? First remove the wishbone before making any cuts. This can be done by first cutting scraping along where the wishbone is until the blade contacts the bone, then reaching in with your hand to the top, pinching and physically pulling the top of the wishbone out, and then pulling the rest of it out. You get just a little bit more breast meat if the wishbone isn't in the way when you cut the breast meat from the rib cage.
Chef, I've been here since almost the beginning, and I just wanted to say, you're a freaking legend.
I second that!
@@denisewills549 I third that!
I fifth that ! but lets stop here
Agree!! Coolest chef to learn from!!
that tenderloin-under-the-skin trick is genius!
+Dustin Besser I know, right! Never heard of that before. Can't wait to try it. 😊
#MichaelBooblé
Can you do a hard cider video? Homemade wine and beer?
"which i like, i mean heart"
Food Wishes The famous singer, from British Columbia, Canada.
In my family, we call him Michael Bubbly. I don't know why, but we think it's funny.
Food Wishes is 150° the same rule for Turkey too?
Love you Chef John. Have been waiting for ages to write a comment as soon as you post a video so that I can tell you how much you have taught me over the years. I used to cook as a chore but now it's my nirvana. You are the best!! Love from India.
So true. Though I have good (-ish) cooking skills, I've learned so much from chef John. He made me a better cook
It's amazing how close this recipe is to the bygone era of airline travel (I remember!). The butter and herbs enhancement is a very fine tuning and makes it even more beautiful. Tried it today with bone-in chicken thighs; the result is still marvelous. Thank you Chef!
I’ve made this several times now. I’m making it for some deserving neighbours tomorrow. It’s the perfect balance between comfort food and an elegant meal. Keep ‘em coming Chef John!
You make my day with your voice and your intro
(edit: I feel sad again when I hear the outro but with a smile on my face)
My absolute favorite is when Chef John tells me to do something as he does exactly the opposite thing. I never knew I could laugh so much watching instructional cooking videos.
When I was 15, in 1970, I worked at a poultry stand in the Farmers Market of Los Angeles. I was taught how to cut up a chicken by an old man who learned from his dad in the 1800s. I have never seen anyone on TV or the Internet do it "properly". Since I have used at least 50 of your recipes and have great admiration for you, I would like to share this knowledge with you.
I FINALLY MADE IT EARLY!! Just want to say thank you chef John for helping me expand my culinary knowledge. Your recipes are very clear, straightforward, with just the right touch of funny.
Soooooo good John. Love the prop spinach 👌
Thank you Chef John, for creating such a clear presentation with great visuals and advice!
Made this last night. Used tarragon, thyme, and garlic. Was delicious! Thank you chef John.
Earlier this week grocery delivery substituted my pack of pork butt with a whole chicken. I was like, what am I supposed to do with this bird? As a long time food wisher I looked up Chef's videos and there is (un)surprisingly a large collection of chicken recipes. I ended up with the Airline Chicken with the stuffing from Bacon Wrapped Spring Chicken. Absolutely love it. Cutting the hole for the stuffing is pretty easy for this gigantic breast from a 6lb bird. The filling also solved the seasoning difficulty for this thick piece of meat. The only thing I didn't get right is the butter sauce. It didn't quite emulsify but the filling more than made up for it. Thanks Chef.
When I had to pass a very basic Food Handlers test in the great state of California, it stated that any existing bacteria would die at 160 degrees and that the meat would (if not served immediately) then need to be held at 140 to prevent any NEW bacteria from taking hold and growing. This was a movie theater and the only meat we sold then were hot dogs - but still had to learn all of the proper handling of chicken and vegetables etc. A very good hygienic lesson for our teen workers, too.
Oh my goodness. I have watched so many people show me via RUclips, how to cut up a chicken but you are the best. This 74-year-old home cook says thank you
Chef john, i want to thank you for doing what you do. Using this technique of stuffing the tender under the skin as well as a couple of your other recipes i was able to finish in first place at the CT SkillsUSA culinary competition. Thank you for all the inspiration.
3 years ago from this comment, where are you now/what has that evolved into?
After having worked in a couple of different kitchens, I've moved to a bakery just outside NYC in an attempt to add to my skills. Culinary is a hard job, but rewarding knowing the service you're providing to those you may never meet.
@@mikemastriani9198 Thanks for the update and response! I’m happy to hear you’re doing well. I live in NY, I’ll send my friends passing through to your bakery!
I appreciate the sharpness of your knife. well played
It’s your technique-focused videos like this one that have changed how I cook. Thank you for all the great videos!
I would've never thought about using the fillet like that. Genius
Wow, this is a blast from the past for me lol. I remember having to fab out soooo many of these in Culinary school I could probably do it in my sleep :)
Was just going to say that lol. This with rice pilaf and glazed carrots so many memories lol
Ha - I had forgotten about all of the rice pilaf and glazed carrots - too funny! 😂
When I was in culinary school we served an olive tapenade stuffed pocket airline breast with a wild rice/basmati rice pilaf (cooked separately and then combined per order) with slivered almonds and golden raisins, and sauteed spinach. The plate was sauced with a basic lemon-butter sauce almost the same as the one in this video. The high contrast between the green and black tapanade and the white breast meat and "GBD" (golden brown and delicious) skin looked really pretty over the black and white rice ringed with the deep green spinach. It really made a gorgeous, sexy plate of delicious food.
Sounds delicious!!!
@@biggdaddy202003
how’d you make the glazed carrots?
always love your vids chef John, this one reminded me of my grandmother . She was one of those folks from the golden era of air travel ! Thank you for the memories !
Your videos are the highlight of my day
Chef John, when I first watched your videos I didn't like the way you talked, now I love it .
This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any). It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out delicious!
Without your video I would never have been able to make this. Thanks a lot!
You are, after all, the Bob Vance of your Airline Chicken Breast (Enhanced)!
BakersTuts Bob Vance, Vance Refrigeration
Bob Vance Vance refrigeration
What line of work you in, Bob?
Hey now real talk my first name is Vance. No joke.
Are you referring to the humble Bob Vance of Vance Refrigeration?
You are both an outstanding chef as well as a great entertainer, John!
I can’t believe how awesome u are!
Thanks for all your tips n videos, Chef John.
I am thrilled to have this method of chicken prep demonstrated and I love the idea of serving the tender under the skin. Thank you, Chef John!
I keep thinking I am going to go vegetarian, but then I watch Chef John...
I think I will just start using less, but more expensive, organic field raised meats...
My first airline flight in 1978 I was served Burgandy Beef Tips, which I still love. I pity those too young to remember when flying was truly fun!
I remember flying on the 747, in first class. Never saw a chicken, but did see shrimp and steak, awesome salads, and fresh bread. Best part was going up stairs for a soda and a great seat. Back in the days when passengers were not treated like cattle. Ahhhhhh
Awesome videos chef! Highly enjoy your commentary just as much as watching you cook!👨🍳
So simple, yet so delicious 😋! I cooked it to 150 degrees and it came out perfect 👌.
This video definitely soars above expectations.
I prepared this dish and it was OFF THE CHAIN just like down town, Chef John you are the Marvin Gaye of cooking.
@2:03 Ah-ha!, this is what I have been doing wrong all these years. Thank you! It was a beautiful thing watching you butcher that chicken. Always a pleasure watching a pro do their stuff. .
Your basting skills.......I won't, I shan't, just Bravo sir, 👏🏼.
You're the Jonny Quest, of your Airline Chicken Breast.
epicsamurai5 i guess i am old , johnny Quest cartoon, the original ones, was my favorite, and i was not exactly a youngster, lol
Just made it. Very, very nice. It was so good it felt like someone else had made it! I also got a couple of pints (bit of a litre in reality) of chicken stock out of the carcass too. Thank you.
Communication skill is as captivating as your recipes!
What an amazing technique Chef. I learn so much from your videos! Thank you!
Chef John, you are the aviator of my salivater.
So lovely! All I want for myself out of this life is a man of Sam Elliot quality and a gas range! I miss cooking over fire.
I would love to give this a go. Chicken breast is among my least favorite cuts of all meat, and it simply comes down to a lack of knowledge as to how to properly prepare it; so thank you for this, Chef John! ♥
1:45 "We'll use mostly the tip and the first few inches"
So sad but so true
I know, stingy haha
That’s what she said 🤣
@@MissEasyPeasySleasy yea that was the joke....
who the crap disliked this???Chef John only makes gold!
BigPawTivald I thought he made food?
Except for the ketchup and cauliflower fries videos.
Golo that's food
Someone wanted silver. 😆 And I think Golo was responding to the OP, not your comment.
Chef John himself said that the cauliflower fries were bad, not worth the effort and he wouldn't recommend anybody try to make them; so not everything he makes is gold. It would be creepy if it were.
During my travels through Europe I had dinner in a hotel near lake Geneva. I ordered the chicken dinner. It was so delicious I ordered a second plate. I’ve been trying find the recipe for that chicken for a few years. I stumbled upon this recipe and tried it on. It was the exact same flavor & recipe.
Chef John always delivers! Simple yet sophisticated at same time, great job Chef.
This looks insanely good. I’m gonna have to try that this weekend
You are the Ric Flair of your chicken breast of the air.
WOOOOOOO!
WOOOOOOOOOOOO!!!!!!!!!!!!
Airline Ric Flair is definitely not someone you want to be though.
Alex M Yeah, airline Ric Flair sexually harasses flight attendants.
You can pan sear (or grill) a pork chop (thick-ish) to the same cooked-ness (ie. just past 140) and not go to that chalky white finish as you say, and its the same great tender meat, so good. Im glad you point this out in the video. Im so tired of seeing the bs 165F+ temps posted everywhere for liability.
Wow nicest looking (and I bet tasting) plate of chicken I've seen in a long time! Epic!
putting the tender under the skin is a really cool trick that I've never seen before - thanks, Chef John!
Really made it more easier for me to understand! Thanks, now I can do this for my KEBFP course.
The chef at the Hilton hotel in Raleigh had Airline Chicken on the menu. He served it with a sweet potato and cauliflower hash. It was amazing.
Idk why Chef John makes me happy. Maybe it's your awesome voice accompany with amazing food.
I took my first flight in 1967 and wore a 2 piece suit, heels (with stockings, no bare legs in 1967) and white gloves. We were served a full meal on real dinnerware with metal cutlery and cloth napkins. The passengers and flight attendants alike were all elegant and mannerly. It was quite an experience. Now flying is like a Greyhound bus trip maybe worse.
I learned how to cut airline breasts when I was in culinary school and I've never used that skill since. It's really pretty when any stuffing that might be under the skin, or in a cavity cut into the breast meat, has a high contrast. In culinary school we stuffed the breast cavity with olive tapenade and it looked beautiful once plated over a wild rice and basmati blended rice pilaf, with the same basic pan sauce you made. I have, however, spatchcocked many a bird in the years since, and I just love to cook poultry that way. Everything from turkey to quail is better (or at least more evenly cooked) when spatchcocked! It's easy and it really impresses guests to see spatchcocked game hens roasting on a barbecue!
"and i got you, under my skin"
MOOSEDOWNUNDER *slow clap* 👏
Thanks, Frank!
Is this a TVXQ or a Frank Sinatra reference?
Gayy
Great deboning advice thanks! And best trick re stuffing the tenderloin under the skin 👍
Hello Chef! Wonderful video, I remember flying as a young lad in the '60's and remember vividly wearing (at my parents insistence) my best "Sunday-go-to-meeting" clothes and eating a fairly good meal in-flight.But I do have a technical question for you - I noticed you didn't address the thigh bone in terms of "Frenching" the bone - I am a student at a local community college where I live pursuing a Culinary Arts certificate and the rule of thumb taught by the instructor Chef is always French the thigh bone when preparing an Airline Chicken Breast. Do you have any thoughts on the issue?I'm very happy to watch your videos, I've use two of your video recipes while attending class and have received top grades - thank you and look forward to you continuing your wonderful videos!
I absolutely love your commentary!
Oh my gosh! !! That looks delicious. .Simple and yummy. I've made something similar I used lemon juice.
I grew up in the 60's, so I remember those days. ✈️ Great meal, Chef John, thank you for sharing & for the memories!
had a vision of the good old days. well done chef John
First of all, that is one SHARP knife! The recipe looks really delicious. I'll try tucking the tenders under the breast skin when I make this recipe. Oh, yeah, I AM going to make this! Thanks, Chef John!
Great, simple recipe video! Have you ever tried Thrive Oil. Something new. Super high smoke point. It's all i use now.
BTW, you ARE the Slim Pickens of your chickens!
Your sense of humour is just great!
3:59 I was super surprised that he didn’t use any cayanne and then a second later he did 😂
I immediately thought of Mad Men and martinis! Love your channel.
Wow I love this so clever to put the seasoned chicken under the skin! I need a to get very sharp knife to try and cut the chicken like you did. Really looks beautiful. I learn so much from your videos, thank you 🤗
Looks absolutely scrumptious, can't wait to try it once I've acquired a very sharp knife, which should only take about another ten years of adulthood. CJ, if no one has mentioned it yet, turn the CC on around 7:50-8:00. I think you'll enjoy what the robots have done.
7:57 turn on captions
Lawd!🤣🤣
LOL!
Stuffing chicken with chicken? BOOM Mind blown. That's some inception stuff chef 😳😳
You are just the best Chef John.
Good job and thanks for guideline to make airline chicken breast. It is delicious food😍
The subtitle for "crispiness" is a bit off.
Nah. It's legendary!
interesting surname
Oh my! Putting the filet under skin! Brilliance!
Airline chicken isn't the only thing lost to time... Apparently good customer service from airlines is a thing of the past as well. 🙄
dragonheart8706 And enough room to move your feet!
You mean you don't enjoy being beaten bloody and dragged off a plane because they overbooked and need your seat to get their employees to their next job? Well, la di da.
Alfredo C I know, I'm sooooo hoity-toity. 😂
It’s not the airline, it’s the people that work there.
Blame airline consolidation.
Hello. This recipe seems to be simple and easy. I will give it a try. Thank you chef.
One of your best Narration!!! ❤❤
I'm jealous of your super sharp knives
Love how sharp your knives are.
John rocks the chicken world again. Nice knife method. Is this all copyrighted-- or should the apparel have a chicken on it. Must I ask before consulting incarcerated attorneys. John Rocks.
what are your favorite knives, chef?
I love how your grilled chicken looks, the skin looks crispy and the meat juicy.
Prop spinach is my very favortest vegetable! Now my Tuesday night is complete! Thank you Chef John!
Awesome. I work at a diner that’s on Airline Dr in Bossier City LA. We serve great chicken. ❤️
As a home chef I'm always looking for something new... putting the tenderloin under the skin is a revolution in my mind. Thanks Chef John.
G'day Chef John, Hey, I remember these. Back in the day when evreyone on a passenger aircraft had lots of leg, arm and head room; ate off crockery and used sparkling (and always oddly chilled) metal cutlery. More importantly, it was the era before airline food became 'airline food'; when it wasn't a derogatory comment on the bland, unidentifyableness of the solid matter masquerading as food. Yes, even in 'Coach Class' (whatever happened to that term) you were served with piping hot, good food which was salted and seasoned for the average 8000ft interior cabin pressure. (Yes, seasoning changes taste intensity, especially saltiness, when the altitude increases.) {Oddly still, that's why tomato juice tastes better and is ordered more often on aircraft.} What a pity one can't bring one's own hot food on-board. Thanks, John. I'll put on a neat lounge suit and cook some of these with a picture of the Eiffel Tower stuck to the kitchen window! Cheers, and chocks away! BH
Air travel was such an event!! You wouldn't dare show up to the airport without dress clothes! It was soooo special to fly!
Wow! I ate that on an Airline... If I remember right, around 1972... Am I dating myself...??? lol Awesome recipe :-)
You are a genius lm lerning so much about cooking with you love it
Chef John, Everytime I want to make something new, I search up your name to see if you've made a video. It's come to the point where every new recipe I try is yours¿?¿ And i'm not mad at it :)
... looks so easy when YOU do it... well, I'll try! Thanks for the fantastic video and recipe!
that (Enhanced) in parenthesis just about makes this the best title for a food video on youtube
I totally agree with you about the temp and doneness of chicken breast. Been cooking my chicken breast that way for years and I'm still here to talk about. It's juicy it's tender and most important worth eating...
Mmmmm chef John this looks delicious can't wait to try it 😋👍
for fall and winter can you do a bunch of soup recipes? like vegetarian friendly soups also. i dont eat meat but i watch all your videos. like a 3 or 6 bean soup and maybe a vegetable soup. i love you!!!!!!!!!!!!