Mitch, dry brine with a little baking powder and a lot of salt. On the skin, under the skin, in the cavity, then let that poulet chillax in the fridge for 3 days, then roast! You won't regret it.
1st time watching...well done brother! Im a fan of Bourdains as well n i still make my roast chicken the way he did (& a few other dishes). Not to talk abt a diff chnnl on ur channel but if ur a fan of italian food ..n who isnt i recently made BA Kitchens Lasagna. Its the best I've made ever. Theres a good vid of it on yt. Keep up the good work man n give that a try!
Hey glad you found me man, as for the tips with Italian food. That's my favorite cuisine haha. You may like my 'sunday gravy' video where I riff off of Bourdain's recipe. I'll check out that video as well. Cheers
@mitchmai oh yeah!! I didn't julienne the peppers, I minced them and the onions rather finely. Instead of olive I used garlic infused olive oil to sautee the vegetables in. I also used chicken breast (didn't wanna get the full chicken). Either way, aside from maybe vichyssoise, this recipe went the hardest for its requirements and ingredients. Coq au vin, onion soup and maybe roti de porc are all great, but this one doesn't even need anything that special, it's just simple ingredients done very very well. The sauce by itself is unreasonably good
Dude happy to hear! Exactly my thoughts with the final sauce. Totally agree with the 'bang for buck' factor. Along with your variations, pretty cool moves. @@jaredgreathouse3672
What you've done here is wasted my time. There is value to showing the learning process if you also show how to do it right. How about you Learn how to prepare a dish, and then make a video when you know how to do it, rather than show people the wrong way? I didn't think you did it correctly so I watched a half a dozen other videos. For anyone who wants to know how to do it right, there are many other videos that do it so much better than what is seen here. Just search Anthony Bourdain Poulet Basqaise. Mitch's video is like the McDonalds version of the dish. Bourdain would not approve of this
I appreciate the comment Brian however I feel you're missing the philosophy of the series. Where other channels are instructional, I'm displaying my personal journey making mistakes and learning. There will always be a 'better' way to prepare a dish. If you have tips, please fire away. Always happy to learn.
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Mitch, dry brine with a little baking powder and a lot of salt. On the skin, under the skin, in the cavity, then let that poulet chillax in the fridge for 3 days, then roast! You won't regret it.
You said poulet... so you automatically get bonus points haha. Great tips and thanks for the comment :)
Loving the content - binging these episodes all in one go!
I'm happy to hear! Please let me know your favorite.
Me too. Also just bought the book, and plan to cook my way through it.
I love your videos and your journey through Bourdains fooduniverse🤗
Thanks man! Glad you enjoy :) more to come
Quality job on the butchering brotha. These keep getting better and better
Thanks man, trying to make them easier to follow for those trying to cook the dish
Couldn't agree more! Not knowing is how we get to knowing. If ya already know everything, how ya gonna learn?
amen
Raise the chicken using the weight of the chicken to help you cut it❤
Love your channel. You have some kind of i stinct for cooking and you love the learning process. I thi k your going places.
Hey I appreciate it. Thanks for your comment :)
1st time watching...well done brother! Im a fan of Bourdains as well n i still make my roast chicken the way he did (& a few other dishes). Not to talk abt a diff chnnl on ur channel but if ur a fan of italian food ..n who isnt i recently made BA Kitchens Lasagna. Its the best I've made ever. Theres a good vid of it on yt. Keep up the good work man n give that a try!
Hey glad you found me man, as for the tips with Italian food. That's my favorite cuisine haha. You may like my 'sunday gravy' video where I riff off of Bourdain's recipe. I'll check out that video as well. Cheers
This is next on my list. It'll be dinner tomorrow
It's pretty solid. Made it for my family a month or so back. As far as flavor for effort put in, it can't be beat.
@mitchmai oh yeah!! I didn't julienne the peppers, I minced them and the onions rather finely. Instead of olive I used garlic infused olive oil to sautee the vegetables in. I also used chicken breast (didn't wanna get the full chicken). Either way, aside from maybe vichyssoise, this recipe went the hardest for its requirements and ingredients. Coq au vin, onion soup and maybe roti de porc are all great, but this one doesn't even need anything that special, it's just simple ingredients done very very well. The sauce by itself is unreasonably good
Dude happy to hear! Exactly my thoughts with the final sauce. Totally agree with the 'bang for buck' factor. Along with your variations, pretty cool moves. @@jaredgreathouse3672
Flowing hair > Carving a chicken at 6 years old
😭😭😭
Piment Espelet will rock your sox…
Ohhh now I am googling.
Chicken is delicious
Nice
Nice presentation…
I appreciate it! These here were the olden days
Your friends have no chill
This is a fact.
What you've done here is wasted my time. There is value to showing the learning process if you also show how to do it right. How about you Learn how to prepare a dish, and then make a video when you know how to do it, rather than show people the wrong way? I didn't think you did it correctly so I watched a half a dozen other videos. For anyone who wants to know how to do it right, there are many other videos that do it so much better than what is seen here. Just search Anthony Bourdain Poulet Basqaise. Mitch's video is like the McDonalds version of the dish. Bourdain would not approve of this
I appreciate the comment Brian however I feel you're missing the philosophy of the series. Where other channels are instructional, I'm displaying my personal journey making mistakes and learning. There will always be a 'better' way to prepare a dish. If you have tips, please fire away. Always happy to learn.