Butcher a Whole Chicken, then make Chicken Adobo and Stuffed Chicken Legs
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- Опубликовано: 7 июл 2024
- 🚨 New video series alert! 🚨
I’m thrilled to share new episodes of my Knife Skills series with you, in partnership with Shun Cutlery. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it. Food cut correctly just tastes better. The texture is better, and it looks better (we all know we eat with our eyes first).
Today, I'm teaching you how to break down, bone out, roll, and tie chicken so that you can level up your culinary literacy. And if you're already a pro, I'll be walking you through two of my all-time favorite chicken recipes: Chicken Adobo and Stuffed Chicken Legs.
If that wasn't enough, the good people at Shun are offering a 15% discount plus free shipping use code: 24THXUCSXWJ15
* Please note: Customer must create an account and be signed in to use code.
Get the full recipes:
Chicken Adobo: andrewzimmern.com/recipes/chi...
Fried Stuffed Chicken Legs: andrewzimmern.com/recipes/fri...
I have loved this man for more years than I care to mention...
Wing tips are good for my dogs.
Fantastic dish and explanations, thanks Andrew. Always a good time here. Looking forward to making this. Mixing up chicken dishes makes it easier to eat more often.
Yummy! We call this Chicken Adobo sa Gata! ( Chicken adobo in coconut milk). ❤
My mom taught me to debonair a chicken when I was a kid!
I love the new format and the food looks so good
My Filipina tells me sugar cane vinegar. Love adobo.
Nightmare before Christmas in july🎉
wheres the beef
No Sugar or coconut milk in real Pilipino Adobo
As an diabetic is it OK to leave the brown sugar out of the Adobo ?
I don't speak for all Filipinos but our version of chicken adobo doesn't have sugar or coconut milk on it.
@@retrotechpinas3640it's another version of Adobo. Depends on how your Adobo on that day. I sometimes put a pinch of sugar and it definitely is delicious. I haven't tried it with coconut milk. My adobo recipe comes from grandmother and mother. My grandmother makes it with boiled chicken or quail eggs. My mother makes adobo with star anise. Both are delicious. It's more delicious a day after. All the sauce soaked up the chicken. That's the Adobo the Filipino way.
You're only putting about a teaspoon or less of brown sugar. I'm diabetic it doesn't affect me. The white rice you should be worried about. Full of carbs bad for diabetics.
@@anishlavarez348 I just use about half a cup of rice and no sugar .
@@warrenelkins1861I eat brown, black, red or pink rice. My uncle from the south of the Philippines plants those types of rice. You just cook it with lots of water.
Many years ago in the early days of a long and happy marriage my late wife tried to surprise me with a Chicken fricassee for dinner. It was a disaster; that is what I call butchering chicken.
Wooow que delicia
LMAO, Andrew used to be relatable. I miss those days, now he seems like Bourdain and a pretentious prick.
Calm down chief, is it that time of the month for you? It's a cooking show not traveling the world. He does a fantastic job. Maybe you're just slow.
He literally just cut down a chicken and sauced it up with a couple ingredients. LMAO