Woow woow wooow. I’m not one for commenting but this recipeeeee is beyond awesome. So l kinda tweaked the recipee by adding 1/4 of distilled vinegar and1/4 of white wine because l didn’t have white wine vinegar. I also added 2 whole lemons quartered and l lime quartered as well. Put all these ingredients in a put and cover them with 1/3 of the water and warm to just boiling point to enable the spices and herbs to come alive. Stir everything until salt and sugar has dissolved, then pour mixture into the remaining water. Make sure the brine is cold before adding the chicken. Before roasting a Pat dried my chicken and bushed it with salted butter. Pre heat oven to 220 degrees and once hot l lowered the temp to 180 degrees and cooked till done. The flavour and the taste is absolutely to die for. Since using this recipee I’ve never had to roast chicken before brining it. Thank you CHEF.xxxx Ps; add your favourite herbs like provance, parsley, rosemary, thyme, bay leaves. Black pepper corn , garlic as per your taste. I always mix and try the flavours and never have l been disappointed .
I used exact measurements he shows. I did an overnight soak. I took the bird out and put it straight on my Weber grill with the Weber side trays for the charcoal (indirect heat). I ran the grill at 400 degrees for one hour and that chicken was totally awesome. Moist and packed with flavor...
Wow!!! Chef Jeff, I never saw anyone wrap the legs like you showed us here...YOU my friend have taught me well .... thank you!!! :-) much better than using string... Amen!
Great video, I checked out some of your other videos and they are really good quality and it baffles me you don't have more subscribers. Keep it up guys nice job.
Chef you put the container on top the board where you put the raw chicken then you put the container in the fridge, I didn’t see you clean the board. So now it’s cross contaminated because I don’t know if you cleaned the bottom of the brining container??? Please clarify!
"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.
I was just wondering if you rested the chicken when you took it out of the oven before you carved it. I was disappointed that you didn’t show the juiciness of the breast meat that brining produces. I wanted to see how it looked inside. I have just bought an air fryer which roasts on convection heat so I thought brining the bird first would be a really good idea. You didn’t mention whether the temperature you roasted the bird at was on a convection setting. Just a few post demonstration queries. Thank you though. It was informative. Loved how spotlessly clean your kitchen is too. Ive eaten in restaurants where the kitchens should quite frankly be condemned.
I've found placing the bird in the brine with the breast down is best. The backbone gets plenty of brine and if not then nobody gives a darn. Then you don't have A BIG MESS with extra crap to wash and a lower risk of cross contaminating everything...
Lol. He said, til tomorrow! 3hrs later, whelp, it's tomorrow and here's our chicken. Btw, phone was ringing, might wanna answer that. Ijp,, thanks for this video.
6/13/23: With all due respect, and I don't mean to offend, but I realize that various cooks have their own way of doing things, but there is NO WAY I would use just that brine alone and call it a day. I would HAVE to use additional seasonings, such as garlic, and plenty of it for a whole chicken, onion powder, cilantro and parsley flakes, and a slathering of butter just before it's almost done to give it that golden brown color. I could go on and on, but just this brine alone, forget about it. You should taste my bird. You would lick your fingers down to the bone it's so good.
I plan to slow cook or pressure cook this after the 12 hours of marinating. Any reason I can't use a cup or two of the leftover marinade for the liquid instead of regular water/bone broth like usual?
@@jiyefuuu A pressure cooker (or any cooking up to 165 deg) gets it plenty hot to kill any pathogens. Remember the chicken itself was raw to begin with also.
Pointless I think. There is a video that showed with green dye that brineing goes deeper in the meat. All his brine is was salt sugar and water.....the pepper and other stuff was for flavor. What you would do is add the same amount of sugar and salt but then add you seasoning you would add to marinate it. Just increase the amount to make up for the diluted amount since there might be more water than your use to. Anything besides salt sugar and water are just for flavoring so adjust that to how you would like it to be seasoned
Herbes de Provence is a mixture of dried herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Brining opens up the cell structure of the meat which allows the brine "marinade" to penetrate clear through the meat.
To have a well-roasted chicken, it's better to raise the temperature to 500 degrees Fahrenheit and have the chicken quartered in half. It works beautifully! It comes out dark golden and juicy.
2:40 going to put the chicken in overnight. 2:50 confirms that the chicken was in for 3 hours. Clock in the background goes from 10 past 12 to quarter past.
Are you a moron? Do you understand how cooking videos are made? They already have one prepped from the day before the video brined and ready. That's how cooking videos work due to time constraints. Smarten up🤡
IDK. Since he didn't respond yet you can use the Google measurement calculator. I use it all the time to figure out the whole EU measurement recipes to make them into something I can do in the USA. Try Google and have it convert it for you
This dude just touched raw chicken... and then EVERYTHING else, without first washing his hands... I'm definitely not going to his house for dinner. I really love his technique for crossing the legs together!
Hey Cheryl! Thanks for the question. The spice that I used in this one was herbes de provence, just because I like the blend. There's also the salt, brown sugar, cider vinegar and some cracked pepper. Enjoy!
His suggested oven temperature is 350F. The internal temperature of the chicken should be at least 165F (to ensure its safe to eat), however the texture of the chicken can still be a little "raw like" at that internal temperature, even though you can safely eat it. I prefer to cook my chicken to an internal temperature of around 170F also since it improves the texture :)
Thats a lot of potential contamination to just wipe your hand on a dry towel, basic food safety to always wash hands when dealing with chicken I thought?
You said you "brine it for at 2-3 hours but over night is better". Then, agter you put the lid on you said you were " going to put it back in the cooler for.. tell tomorrow". After which you took it and said "it was in there for a good there hours or so". I'm concerned about these kinds of info videos! Time marinating effects the taste and quality immensely!! There is a huge difference between 2-3 hours and overnight! Just sayin...
nah it's probably just not a commercial large-scale production chicken, meaning no marigold pedals in the feed to give it that yellow color we're used to at the supermarket
"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.
It's comment with cooking shows. It's either to make you look it up online (like Rachel Ray, ect) or to keep it a secret. It's verry common on cooking shows to leave our one or more measurements
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
You’re still helping people a decade later. Thanks, Chef!
1/2 cup kosher salt, 3/4 cup brown sugar, 1/4 apple cider vinegar, galon of water, spices and black pepper.
*herbs
Not all heroes wear capes
Woow woow wooow. I’m not one for commenting but this recipeeeee is beyond awesome. So l kinda tweaked the recipee by adding 1/4 of distilled vinegar and1/4 of white wine because l didn’t have white wine vinegar. I also added 2 whole lemons quartered and l lime quartered as well. Put all these ingredients in a put and cover them with 1/3 of the water and warm to just boiling point to enable the spices and herbs to come alive. Stir everything until salt and sugar has dissolved, then pour mixture into the remaining water. Make sure the brine is cold before adding the chicken. Before roasting a Pat dried my chicken and bushed it with salted butter. Pre heat oven to 220 degrees and once hot l lowered the temp to 180 degrees and cooked till done. The flavour and the taste is absolutely to die for. Since using this recipee I’ve never had to roast chicken before brining it. Thank you CHEF.xxxx
Ps; add your favourite herbs like provance, parsley, rosemary, thyme, bay leaves. Black pepper corn , garlic as per your taste. I always mix and try the flavours and never have l been disappointed .
so if you had white wine vinegar, would you just use that? pickle juice also works.
I used exact measurements he shows. I did an overnight soak. I took the bird out and put it straight on my Weber grill with the Weber side trays for the charcoal (indirect heat). I ran the grill at 400 degrees for one hour and that chicken was totally awesome. Moist and packed with flavor...
Wow!!! Chef Jeff, I never saw anyone wrap the legs like you showed us here...YOU my friend have taught me well .... thank you!!! :-) much better than using string... Amen!
Thanks for watching. Glad we could help!
New subscriber! I'm doing this and throwing it the airfryer tonight. I substituted lemon juice for lemon pepper chicken. Wish me luck!
This is such a great video! and Jeff has such a down to earth way of talking about this stuff...and he just feels like everyone's best friend.
I actually started to add garlic dill pickle juice to my regular brine ~2cups per gallon if I remove half of the salt and vinegar. Game changer.
Great tip cutting holes in the skin to push legs through 👍
Yes great cooking tip
Very nice and simple but delicious method. I will try this.
Respect chef from uk
I wasnt a believer till I tried it, SOOOO juicy and no, it does not come out sweet. Thank you!
Great brine i have used it few times and chicken comes out great.
this is about and simple and perfect as it gets, nice work!
finally, a chef that knows how to cook
Chef Jean Pierre
Great job! Stress-free teaching and you made it so easy to understand. I can't wait to try it.
Do you think white wine vinegar will work?
Yes
Great video, I checked out some of your other videos and they are really good quality and it baffles me you don't have more subscribers. Keep it up guys nice job.
Very cool leg binding technique
Chef you put the container on top the board where you put the raw chicken then you put the container in the fridge, I didn’t see you clean the board. So now it’s cross contaminated because I don’t know if you cleaned the bottom of the brining container??? Please clarify!
Will the chicken have a sweet taste to it because of the brown sugar ?
Wow thanks I am cooking baked chicken on tomorrow; this will certainly help.
Hi Chef, great video thank you! How much Herb de Provence did you use in the brine?
You said the chicken was in the fridge for 3 hours, but the clock on your wall tells me it was 10 minutes. Ha ha!
+Arman K lmao nice catch, it was more like 5 mins hahah.
LOL. And another minute to roast it. Me thinks it was a different chicken. Well spotted!
We used more than one chicken to make the video. Good catch!
@@HomeProCook two years later 😂
"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.
I was just wondering if you rested the chicken when you took it out of the oven before you carved it. I was disappointed that you didn’t show the juiciness of the breast meat that brining produces. I wanted to see how it looked inside. I have just bought an air fryer which roasts on convection heat so I thought brining the bird first would be a really good idea. You didn’t mention whether the temperature you roasted the bird at was on a convection setting. Just a few post demonstration queries. Thank you though. It was informative. Loved how spotlessly clean your kitchen is too. Ive eaten in restaurants where the kitchens should quite frankly be condemned.
Great video. If I'm brining two chickens at once, should I double the brine ingredients?
Yes
I cooked one and it is the best taste 😋
Very helpful.
Putting the leg through the skin hole is GENIUS
" ummm I'm just totally winging this. and a 1/2 cup of vodka...for me."
Thank you for sharing this brine recipe
I've found placing the bird in the brine with the breast down is best. The backbone gets plenty of brine and if not then nobody gives a darn. Then you don't have A BIG MESS with extra crap to wash and a lower risk of cross contaminating everything...
Tried this. Wonderful. No sweet, just juicy.
We thank you for watching our video. We are happy that it worked for you.
I don’t know why, but I instantly liked this guy
It’s because he’s a dude and you’re a dude.
Thank you chef
Wont the meat get sweet from the sugar?
Lol. He said, til tomorrow!
3hrs later, whelp, it's tomorrow and here's our chicken.
Btw, phone was ringing, might wanna answer that.
Ijp,, thanks for this video.
Yummy! Comfort food at its finest.
Will white wine vinegar work just as well?
Yes, it will.
THANK YOU. CHICKEN WAS GOOD AND JUICY
We thank you for watching our video. We are happy that it worked for you.
6/13/23: With all due respect, and I don't mean to offend, but I realize that various cooks have their own way of doing things, but there is NO WAY I would use just that brine alone and call it a day. I would HAVE to use additional seasonings, such as garlic, and plenty of it for a whole chicken, onion powder, cilantro and parsley flakes, and a slathering of butter just before it's almost done to give it that golden brown color. I could go on and on, but just this brine alone, forget about it. You should taste my bird. You would lick your fingers down to the bone it's so good.
I’m trying to become a better cook well shit to honest I don’t know how to cook so I’m learning but I think I can do this ha
I plan to slow cook or pressure cook this after the 12 hours of marinating. Any reason I can't use a cup or two of the leftover marinade for the liquid instead of regular water/bone broth like usual?
dude thats mixed with raw chicken overnight
@@jiyefuuu A pressure cooker (or any cooking up to 165 deg) gets it plenty hot to kill any pathogens. Remember the chicken itself was raw to begin with also.
How come you didnt boil the brine and let it cool before submerging the chicken in there??
That’s another option.
You need to cook the chicken at 500 degrees Fahrenheit to have a crispy and juicy chicken that is brined previously. It works.
For how long do I roast the bird? Thank you
I'm gonna do this but smoke it slow and low.. any tips?
I wouldn’t. The meat would be fine, but the skin would be rubbery or leathery. Add some smoke wood while you cook it at 325 and you’ll thank me later.
After brining the chicken can I marinate or would that be pointless?
Pointless I think. There is a video that showed with green dye that brineing goes deeper in the meat. All his brine is was salt sugar and water.....the pepper and other stuff was for flavor. What you would do is add the same amount of sugar and salt but then add you seasoning you would add to marinate it. Just increase the amount to make up for the diluted amount since there might be more water than your use to. Anything besides salt sugar and water are just for flavoring so adjust that to how you would like it to be seasoned
I want to brine it up, then batter and fry it! :D
hello from ph csn you tell what is the ingredients?
What was that on seasoning call something province?
That seasoning blend is an herb d' Provence.
Ryan, I just ordered the Herb of Province from Amazon. 3.5 ounces for $8.xx.
At 4:24/4:26 I think I can hear the cameraman breathing like he has Covid or hard snots up his nose lol
We all float down here...
Using this brine for my smoked BBQ chicken recipe!
"But where's the bloody seasonings" - Chef Ramsey
I was looking too😂
Herbes de Provence is a mixture of dried herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Brining opens up the cell structure of the meat which allows the brine "marinade" to penetrate clear through the meat.
Are you ignorant? The brine gives the flavor through the osmosis process.
Never mind "where's the seasoning"....how about where's the audio!
@@sharonannemail BUT he mentions"salt,sugar,spices" at one point ...
To have a well-roasted chicken, it's better to raise the temperature to 500 degrees Fahrenheit and have the chicken quartered in half. It works beautifully! It comes out dark golden and juicy.
You should make a cooking channel.
"quartered in half" mkay
But can you, reuse the brine and if so how many times..ty sir
We do not. Thanks for the question.
Can you reuse the brine? If so how many time
We do not reuse the brine.
Thank you
Great video! I was wondering if it would be fine to leave it in that brine for 24 hours
Yes, but I rinse it in/out before cooking
should you season it after you brine?
I don't typically season the chicken after the brine.
2:40 going to put the chicken in overnight. 2:50 confirms that the chicken was in for 3 hours.
Clock in the background goes from 10 past 12 to quarter past.
4:50 chicken goes into the oven and clock reads 20 past 12 then comes back cooked at 23 minutes past 12.
Are you a moron? Do you understand how cooking videos are made? They already have one prepped from the day before the video brined and ready. That's how cooking videos work due to time constraints. Smarten up🤡
Thankyou! Gracias.
You're Welcome
No seasoning?
I live here in Lantana
Why not using oil?
What about the leftover water?
Dispose of the brine.
Apparently 3 hours
passed, the clock shows just 5mins or so =P
Great recipe
though
We thank you for watching our video. We used more than one chicken. We are happy that it worked for you.
I was watching the clock to! Rofl
How many grams of salt and how many liters of water
IDK. Since he didn't respond yet you can use the Google measurement calculator. I use it all the time to figure out the whole EU measurement recipes to make them into something I can do in the USA. Try Google and have it convert it for you
"...and that's ready to go in the oven" say what now?
Is it F. Or C
Watching this 2024 Thank You 🙏🎚🇺🇸🇮🇱 John 3:16.
I brine all my pork and poultry but the brined chicken skin never gets crispy.
Rub with oil before roasting.
@@Rob-fc9wg Thanks I'll try it.
Americans love unseasoned chicken don't they
No seasoning 🧂 bro
Nice video thanks.
“3 hours later”... you forgot you’ve got a clock in shot showing it was a 3 minute brine 😉
We did one ahead of time for the video.
White Apron Catering lol
Il a utilisé les herbes de Provence
Chef Jeff, you are as delicious as the chicken. :-)
😲😵😝😝😝😝😝😝😝😝
Idk bout 350 for 45 minutes maybe an hour but 45 seems to short let alone he ain't even cut it open so little skeptical
love the name "White Apron"
👍
This dude just touched raw chicken... and then EVERYTHING else, without first washing his hands... I'm definitely not going to his house for dinner. I really love his technique for crossing the legs together!
Live with it
For the life of me I couldn’t catch the spices you used?
Hey Cheryl! Thanks for the question. The spice that I used in this one was herbes de provence, just because I like the blend. There's also the salt, brown sugar, cider vinegar and some cracked pepper. Enjoy!
Holy smokes! Talk about cross contamination of raw chicken everywhere.
Out of the oven?? He moved the chicken and then the pan with his hands!
Ummmmm, maybe NOT roast to 170*...try 160, cover, rest 20min. Let's not forget about carry over cooking,Folks!!
His suggested oven temperature is 350F. The internal temperature of the chicken should be at least 165F (to ensure its safe to eat), however the texture of the chicken can still be a little "raw like" at that internal temperature, even though you can safely eat it. I prefer to cook my chicken to an internal temperature of around 170F also since it improves the texture :)
Degrees not Farenheit
Thats a lot of potential contamination to just wipe your hand on a dry towel, basic food safety to always wash hands when dealing with chicken I thought?
Hmmm
45 mins for a whole chicken????
Tons of raw chicken juice on the bottom of that container...
You said you "brine it for at 2-3 hours but over night is better". Then, agter you put the lid on you said you were " going to put it back in the cooler for.. tell tomorrow". After which you took it and said "it was in there for a good there hours or so". I'm concerned about these kinds of info videos! Time marinating effects the taste and quality immensely!! There is a huge difference between 2-3 hours and overnight! Just sayin...
Stfu ...
Good video, need to check up on your safe food handling info. Wiping your raw chicken hands on a towel does not suffice as clean and sterile
Bet he won't go near a deep-fryer anymore. :-(
What? No seasoning? That's gotta taste really bland.
You don't know what a brine is do you?
5:25 Put into the oven way too wet, hardly any color and sure to be soggy skin.
cant hear you
That chicken looked anemic.
nah it's probably just not a commercial large-scale production chicken, meaning no marigold pedals in the feed to give it that yellow color we're used to at the supermarket
Yes, yes, and YESSSS!! It looked undercooked and without a sufficient amount of seasonings. I'm Puerto Rican and we know how to season meats...PERIOD!
Yikes easy way to add salmonella to the fridge shelf.
Chicken was there for less than 5 minutes 2:39 - 2:46 - And WTF? He cooked the chicken in less than 2 minutes! 4:52
"Magic of television." We are a very busy kitchen and due to time constraints and to shorten the time require to film any one video we usually prepare multiple versions of the dish.
Some people are really stupid
Where are all the spices? That's a bland chicken...
Phones ringing...
Sort your sound out mate
herbs, you did not say amount. if your showing how you need to give All amounts!
It's comment with cooking shows. It's either to make you look it up online (like Rachel Ray, ect) or to keep it a secret. It's verry common on cooking shows to leave our one or more measurements