So I did this last week for my daughters birthday (28) for four people in two separate pans (temp change is a real difference). Made sure all was prepared, bought 3 free range chickens local,(did the 3rd in a ninja air fryer for another tea) and cannot say how much we loved it. Have done the same sort of thing with pork and apples (swop the white wine for cider, like the chops at fallow). Did boulangère potatoes and green beans with carrots with your emulsion and orange and honey. Also got a side of pork, split it with my new knives and made many meals of it. Popped the full belly in a massive roast, did the ribs and some belly slices in bbq sauce with the rest of the split chicken, shoulder in a joint. You guys are the nuts, fact!
@@Phil8847 Orange and honey carrots were featured in _3 simple tricks [for] roasted carrots_ by Ben Goshawk (no green beans nor "emulsion," but you still may be interested).
Guys, you've no idea how awesome it is to see this. A lot of respect for those working hard to make such awesome food with such skill and finesse! I will definitely drop in if I'm ever in the area. What you have done is here not overly complex. I would it make it myself on a Wednesday night. But it's the finesse, the presentation, and the banter while doing it. Thanks for posting!
@@John-ng3pj u dweeb. No chef is gonna go To that much effort with a restaurant of people. He’s just showing off. Even his coworkers are jeering at him in the background.
@jjemail5284 because you don't understand the logistics of frying literally hundreds- thousands, even, of pieces of chicken daily. I'm not disagreeing that homemade is usually better, but it's easy to see why. Restaurants deal in huge volumes, limited space, AND have to turn a profit on both ingredients and time.
@jjemail5284no it depends where you get them, some countries have rly good fast food quality, some others.... let's say they take junk food to the literal meaning.
I've watched a lot of butchery on youtube - weird, I know - and I have to say I think that is the most casually efficient butchery of a bird I've ever watched. You barely missed any meat, but made it look so relaxed. True sign of an expert there.
Not weird at all. I think everybody who eats meat should familiarize themselves with where it comes from and the fact that it used to be a living animal. I feel like barely anyone ever thinks about that when buying packaged meat at the store.
Chef thank you so much for this tutorial, I was worried since I was making it for my mum and I that I wouldn’t get the quantities right with the sauce but your instructions are so clear ! That sauce though!!! The saltiness from the bacon with the sweetness and zestiness is such a beautiful balance of flavours, matched with the succulent chicken breast, superbbbbb!
When it comes to chicken, flavoring and saucing is the easy part. The hard part is how to tell intuitively when the chicken is done, without poking the shit out of it. This takes a lot of chicken cooking to learn.
If having difficulty with chicken breast easy way to cook it super tender and thorough is : hard quick sear for color on both sides in a pan, after which into preheated oven at 135c for 15 mins.
I always use a thermometer now for thick pieces of chicken. I don’t know why but I’m so conscious of chicken (I do know why.. salmonella or undercooked chicken = toilet visits 😂) but this was someone who’s cooked a lotttttt of chicken. Also no doubt he probed it with a thermometer. Going to try this sauce though!
I will probably never make any of these recipes, but I tell you what, watching these walkthroughs has really heightened my appreciation of just how much craft, skill and sheer hard work goes into my restaurant meal. Too many of us eat out and give zero thought to the people that made that plate of food. Astonishing. Absolute respect to you sir.
Yeah you will. You just need to start making food. You'll eventually get there. Cooking isn't determined by skill like a musical instrument, it is determined by passion. If you're passionate about cooking you'll get good at it.
You don't have to be passionate, it's really not that hard. Just takes practice. Can't imagine how much people spend on food instead of just learning a basic human skill
absolutely fantastic. love how you describe the flavors building on each other: wine adds sweetness, heavy cream adds sweetness, shallots add a tiny bit of sweetness to the umami. what I don't get: how do you handle 6 orders of these between 3 tables? I guess some parts of the searing / sauce building are not as time intensive and have some overlap. Which allow you to get all tickets of a table concurrently!
This was a great little video, particularly the breaking down of the whole bird. Good to see the quick dish prep as well with some good tips on the reason for certain components of the sauce.
Been cooking on a more “seriously” level since 2010, I have a cooking club and we try to emulate Michelin fishes, we go to restaurants all over the world. I’ve discovered your channel last year and you guys are just teaching me a lot new things. Thank you so much @fallow!
Hi Chef! I would love a video on how you construct a dish - not just your inspiration (menu’s, other cookbooks, etc)… but kind of flavor combinations and how you know the dish will work? Like if you want a salmon dish on the menu, what do you think about pairing with it and how do you know it’s actually good? I’m no chef, just a home cook who LOvES food. Thanks!
Buy food pairing books, and when it comes to final dish you never know if it gonna work, you need cook and taste, make notes, keep what you liked and change what you didnt and start again. "Salt fat heat acid" is great book for home cooks, I would add to that spices as 5th element of good cooking, food pairing books and then jist practice ans cook as much as possinle...
A tip with your knife is instead of scraping the blade against the cutting board to move food around, flip the knife over instead and use the back end - easier on the knife
Look at that cheeky wipe at 6:22. That's all it really takes to stay clean, folks. No need to deep clean grease residue or soak your dishes when they're not left to sit
Watching actual kitchens and chefs prepareing food and offering tips is far more interesting and informative than watching RUclips cooking enthusiasts like Guga. Guga is okay but give me a working kitchen chef any day to watch.
Finally got out of the kitchen tonight and immediately went to watch this. Great video on chicken. Straight up the oyster of the chicken is my favorite part and I cook these up whenever I can get away with it! Great video but that camera angle was a huge surprise lol. Laughed so hard 😂😂 Worth the wait!
looks delicious, I think I'm a little scared of completely cooking chicken in the pan, espeically with bone cuts, so I usually fry it off a little and then stick in the oven in a glass casserole, high heat with some veggies underneath to cook together, always comes out perfect, tender, crispy skin etc.. without any anxiety about whether it's cooked through enough, or overcooked and dry. Will now try to cook this sauce to go with it.
Great video BUT Did you cut the finished chicken with the same knife you used when it was raw? I saw you flipped the chopping board but didn’t see pulling a fresh knife …. ;) white wine , garlic, lemon, whipping cream makes a great match! I use it very often. Top it with some chili or some parsley (when using the parsley, I go easy on the Dijon mustard)
I don't trust the flipped chopping board. 😂 Probably it was with the raw meat side down before, so the clean part is not clean anymore. I think it must be a different part of the kitchen for that. That's why I don't like eating out, you never know what are the practices, even more if they're on a hurry.
I always begin breaking down a chicken by removing the legs. That's just how I was taught. I think your way is interesting, and I like the removal of the oysters. Nice technique overall.
Not sure why this came up on my feed ... but I wish this were my feed! I don't recall seeing this kind of content from TV chefs. Good work! Out of interest, why is it not necessary to use soap to wash one's hands while cooking, especially when handling raw chicken?
I would say that the soapy flavor can get into the food, and any kind of bacteria would simply disappear with the heat of cooking. I'm not sure though, maybe I'm living dangerously lol
@@tellus9728Please use soap non perfumed soap "any kind of bacteria would simply disappear with the heat of cooking" meant what exactly? Ill point out I'm a chef and if I caught anyone under me or above me doing what was done in this video I would throw out anything they'd touched food wise and have them wash there hands properly in accordance with safety guide lines. Water dose not wash away chicken containments. I except the video was not in a pro setting but it shows they really don't give a sh#%$. The video is actually a good teaching tool.
If possible can you mention what heat level you're cooking dishes. Like medium high or medium. Much appreciated if so. Just subscribed and liked video. Not a cook, but want to cook meals for my parents who've raised me as a thank you
That pan sauce sound so good can’t wait to try it, learned something new about searing chicken on high heat and resting it (or not) nice vid as always chef
How do you keep the chicken warm in that metal tray? Sauce takes what... 5 minutes once the chicken is out? This is the hardest thing for me: keeping it warm but not drying it out. Good stuff with the sauce, looks beautiful!
I love the essence you have on freshness and creativity, using less familiar and being extremely unique and high quality dishes. Thank you My only ? Why the big pot of stock is sitting on the floor? Floor looks immaculate but still. At least cover it with a lid.
That is just top class cooking . Simple , quick, balanced , flavorful, engaging, and it smells delicious even through the screen of iPhone . Thanks for sharing this short master class with us , Chef!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Not the butter slipping into the stove at 4:54 😩🤣
Poof!
bro i fucking hate spoon physics
Use the other side of the spoon so it doesn't get stuck in the bowl part.
I‘m so glad stuff like that happens to professionals aswell 😂
lol i saw that too and was worried about a fire issue
That ‘sincere apology’ with that camera angle fucking killed me Chef 🤣🤣 top notch stuff. Food looks beautiful
How all politicians and CEOs should film their apologies
@steffg8351 those pricks don't have the backbone or the integrity to apologise.
"Gugar"
So I did this last week for my daughters birthday (28) for four people in two separate pans (temp change is a real difference). Made sure all was prepared, bought 3 free range chickens local,(did the 3rd in a ninja air fryer for another tea) and cannot say how much we loved it. Have done the same sort of thing with pork and apples (swop the white wine for cider, like the chops at fallow). Did boulangère potatoes and green beans with carrots with your emulsion and orange and honey.
Also got a side of pork, split it with my new knives and made many meals of it. Popped the full belly in a massive roast, did the ribs and some belly slices in bbq sauce with the rest of the split chicken, shoulder in a joint.
You guys are the nuts, fact!
can you let me know which video featured the orange and honey carrots?
@Phil8847 wasn't a Fallow recipe it was something I'd picked up from a book with a bit of improv I'm afraid
@@Phil8847 Orange and honey carrots were featured in _3 simple tricks [for] roasted carrots_ by Ben Goshawk (no green beans nor "emulsion," but you still may be interested).
Guys, you've no idea how awesome it is to see this. A lot of respect for those working hard to make such awesome food with such skill and finesse! I will definitely drop in if I'm ever in the area. What you have done is here not overly complex. I would it make it myself on a Wednesday night. But it's the finesse, the presentation, and the banter while doing it. Thanks for posting!
John is a tryhard😂😂😂😂
@@Gomezli16 yep. Trying hard to compliment inspiring chefs that I see. All the best!
@@John-ng3pj u dweeb. No chef is gonna go
To that much effort with a restaurant of people. He’s just showing off. Even his coworkers are jeering at him in the background.
Fallow cooking tutorials are like, when Dad finally returns with the milk.
Cigarettes
I was so enjoying your channel until you made an anti Muslim dish 🤣 with bacon 🥓 🐖 🐷
@@eclipsez0rhuh?
@jjemail5284 because you don't understand the logistics of frying literally hundreds- thousands, even, of pieces of chicken daily. I'm not disagreeing that homemade is usually better, but it's easy to see why. Restaurants deal in huge volumes, limited space, AND have to turn a profit on both ingredients and time.
@jjemail5284no it depends where you get them, some countries have rly good fast food quality, some others.... let's say they take junk food to the literal meaning.
I've watched a lot of butchery on youtube - weird, I know - and I have to say I think that is the most casually efficient butchery of a bird I've ever watched. You barely missed any meat, but made it look so relaxed. True sign of an expert there.
Not weird at all. I think everybody who eats meat should familiarize themselves with where it comes from and the fact that it used to be a living animal. I feel like barely anyone ever thinks about that when buying packaged meat at the store.
please make more of these, they're so informational and fun to watch
The face shot was absolutely and by far the best and most informative part of the video. Excellent work, chef!
Chef thank you so much for this tutorial, I was worried since I was making it for my mum and I that I wouldn’t get the quantities right with the sauce but your instructions are so clear !
That sauce though!!! The saltiness from the bacon with the sweetness and zestiness is such a beautiful balance of flavours, matched with the succulent chicken breast, superbbbbb!
The most expensive way to learn to quarter a chicken- cadaver anatomy class.
Loving the face shot 😂
that´s what she said
easily one of the best chef channels on YT. hands down. please make more of these, they're so informational and fun to watch.
Hats off to you for that heartfelt apology. I didn't see the original comments but as a fan of Guga I believe he appreciates it. 👏 Also a great video!
easily one of the best chef channels on YT. hands down
I made this tonight following your instructions and it came out absolutely perfect; it’s the best chicken I’ve ever tasted!
This is the type of content I keep coming back for. It's all good, but stuff that makes me a better cook will always keep my interest
Made this the other day and it was bloody magical! I served it with some butter and garlic toasted Chibatta for sauce mopage 👌🏻
watching someone use a well sharpened knife is so satisfying
You chefs are dedicated in teaching home cooks chef skills. I love your work and shows.
Nice to hear some remorse from someone online concerning something they said that might have offended or hurt someone else.
Well done sir
Came for the chicken, stayed for the smash close-up of chef's face
When it comes to chicken, flavoring and saucing is the easy part. The hard part is how to tell intuitively when the chicken is done, without poking the shit out of it. This takes a lot of chicken cooking to learn.
If having difficulty with chicken breast easy way to cook it super tender and thorough is : hard quick sear for color on both sides in a pan, after which into preheated oven at 135c for 15 mins.
Yeap, it's all experience. You also need to touch it, if it's too soft, it's not done, too tough, overcooked.
@@snipagotcha Timing is never exact. It depends on many variables.
Use a thermometer
I always use a thermometer now for thick pieces of chicken. I don’t know why but I’m so conscious of chicken (I do know why.. salmonella or undercooked chicken = toilet visits 😂) but this was someone who’s cooked a lotttttt of chicken.
Also no doubt he probed it with a thermometer.
Going to try this sauce though!
Deglazing with butter is an underrated sometimes overlooked technique
I will probably never make any of these recipes, but I tell you what, watching these walkthroughs has really heightened my appreciation of just how much craft, skill and sheer hard work goes into my restaurant meal. Too many of us eat out and give zero thought to the people that made that plate of food. Astonishing. Absolute respect to you sir.
Yeah you will. You just need to start making food. You'll eventually get there. Cooking isn't determined by skill like a musical instrument, it is determined by passion. If you're passionate about cooking you'll get good at it.
You don't have to be passionate, it's really not that hard. Just takes practice. Can't imagine how much people spend on food instead of just learning a basic human skill
@@Leto_0 cooking (and cleaning!) takes a significant amount of time and effort so its not crazy to see why people would rather takeout
@@elosant2061 Money.
Of all the different ways to eat chicken I believe skin on pan seared and sauced chicken is the best.
absolutely fantastic. love how you describe the flavors building on each other: wine adds sweetness, heavy cream adds sweetness, shallots add a tiny bit of sweetness to the umami.
what I don't get: how do you handle 6 orders of these between 3 tables? I guess some parts of the searing / sauce building are not as time intensive and have some overlap. Which allow you to get all tickets of a table concurrently!
prep
This was a great little video, particularly the breaking down of the whole bird. Good to see the quick dish prep as well with some good tips on the reason for certain components of the sauce.
pros butter the burner
Been cooking on a more “seriously” level since 2010, I have a cooking club and we try to emulate Michelin fishes, we go to restaurants all over the world. I’ve discovered your channel last year and you guys are just teaching me a lot new things. Thank you so much @fallow!
Brother, I could literally watch you guys cook all day long. Top, top, premier food channel on YT.
Give us a behind the scenes on how you and the team brainstorm new menu items and specials!
Very thanks from 🇮🇹 Italy..very good Chef ..not whitt head up...umilty it's appreciated from together peaples ! ! ! ❤❤❤❤❤❤
Man, I just made this and I have to say, this recepie is really good! When home cooking I always forget to use the wine, this is a great idea!
Hi Chef! I would love a video on how you construct a dish - not just your inspiration (menu’s, other cookbooks, etc)… but kind of flavor combinations and how you know the dish will work? Like if you want a salmon dish on the menu, what do you think about pairing with it and how do you know it’s actually good? I’m no chef, just a home cook who LOvES food. Thanks!
Thats the creative side if cooking
awesome question
Buy food pairing books, and when it comes to final dish you never know if it gonna work, you need cook and taste, make notes, keep what you liked and change what you didnt and start again. "Salt fat heat acid" is great book for home cooks, I would add to that spices as 5th element of good cooking, food pairing books and then jist practice ans cook as much as possinle...
@@edkaszwagrakobitybrat1677 I think that’s great advice!
You need to eat a lot) that`s it. Try different food, analyze, remember and recreate. Good luck
A tip with your knife is instead of scraping the blade against the cutting board to move food around, flip the knife over instead and use the back end - easier on the knife
Did you guys keep the broth on the ground? 6:28 on the floor...?
What a sympathetic guy and great video. Thanks! :)
Phew Found it! From the short to my newest cooking channel obsession. I can not wait to make this dish Thanks for sharing all your amazing videos
Look at that cheeky wipe at 6:22. That's all it really takes to stay clean, folks. No need to deep clean grease residue or soak your dishes when they're not left to sit
its the sauces that are awesome in these "like chef" videos!
Thankyou Sir, much to learn for us amateurs.
I enjoy watching a skilled hand with a sharp knife that cuts through meat like butter. P.S. 4:55 Hehe!
Bye bye butter
Incredible video. Glad i found this channel. Can't wait to try this on a random Wednesday!
That apology from that angle screamed respect. You sir are a class act!
That Sauce is a piece of freaking Art!!!
Watching actual kitchens and chefs prepareing food and offering tips is far more interesting and informative than watching RUclips cooking enthusiasts like Guga. Guga is okay but give me a working kitchen chef any day to watch.
It always puts me at ease when I see people wash their hands in between handling food. 😁😎👊🤙
The sauce is amazing and complex!
I made this from my family and they loved it; thanks chef!
Where the FOOK have I been???This dude was great! I’m glad I stumbled on him. New fan!
This guy knows about cooking. Im subscribing
Nothing more satisfying than a good chicken prep
Thank you so much for your videos so informatve i enjoy them very much.😊😊😊😊
I get really enthusiastic about cooking because of such videos. Well done!
That sauce looked amazing!
Finally got out of the kitchen tonight and immediately went to watch this. Great video on chicken. Straight up the oyster of the chicken is my favorite part and I cook these up whenever I can get away with it! Great video but that camera angle was a huge surprise lol. Laughed so hard 😂😂 Worth the wait!
This chef is classical. Awesome work
Reinvigorating my love for cooking one video at a time. Amazing
you just got a new sub, amazing content, good job!
Absolutely perfect chicken and sauce. Never tried Dijon in my white whine cream sauce. That’s brilliant. I love Dijon.
Dude yes!! Thank you for this. All the tuts on youtube about cutting up a chicken are not that great. This was so helpful.
looks delicious, I think I'm a little scared of completely cooking chicken in the pan, espeically with bone cuts, so I usually fry it off a little and then stick in the oven in a glass casserole, high heat with some veggies underneath to cook together, always comes out perfect, tender, crispy skin etc.. without any anxiety about whether it's cooked through enough, or overcooked and dry. Will now try to cook this sauce to go with it.
Love your pov,s ! . That blade is sharp as F$&#!!🤘🤘👍
Immaculate cuisine Chef 🫡
Great video BUT Did you cut the finished chicken with the same knife you used when it was raw? I saw you flipped the chopping board but didn’t see pulling a fresh knife …. ;) white wine , garlic, lemon, whipping cream makes a great match! I use it very often. Top it with some chili or some parsley (when using the parsley, I go easy on the Dijon mustard)
He used a blue handled filleting knife to portion it and a chefs knife to cut it.
I don't trust the flipped chopping board. 😂 Probably it was with the raw meat side down before, so the clean part is not clean anymore. I think it must be a different part of the kitchen for that. That's why I don't like eating out, you never know what are the practices, even more if they're on a hurry.
cheers, guvnor. I'll give this a go
I love these videos
4:55 that butter literally going to hell 😂
I always begin breaking down a chicken by removing the legs. That's just how I was taught. I think your way is interesting, and I like the removal of the oysters. Nice technique overall.
Yeah I tend to go for the legs first too, just habit and the way I was trained I guess.
I've got to work on using pans inside of my pans in future recipes!
1:20 That pose be giving all the flashbacks
Loved the sarcasm at the end :D
Beautiful and nice tip with the whipped cream.
Question: what is this octopus gently boiling in the pot? I though you steam them.
Mouth watering!!!
Kind of in love with this man
Im coming to U.K for holiday, definaly come and eat your delicios dishesh 🎉
Not sure why this came up on my feed ... but I wish this were my feed!
I don't recall seeing this kind of content from TV chefs. Good work!
Out of interest, why is it not necessary to use soap to wash one's hands while cooking, especially when handling raw chicken?
I was looking for a hygiene comment glad I found one. Not sure about the board flip either.
I would say that the soapy flavor can get into the food, and any kind of bacteria would simply disappear with the heat of cooking. I'm not sure though, maybe I'm living dangerously lol
@@tellus9728 So the raw chicken on his hands will get cooked?
@@daniell8331 I was talking about washing hands with or without soap
@@tellus9728Please use soap non perfumed soap "any kind of bacteria would simply disappear with the heat of cooking" meant what exactly? Ill point out I'm a chef and if I caught anyone under me or above me doing what was done in this video I would throw out anything they'd touched food wise and have them wash there hands properly in accordance with safety guide lines. Water dose not wash away chicken containments. I except the video was not in a pro setting but it shows they really don't give a sh#%$. The video is actually a good teaching tool.
bravo chef!
If possible can you mention what heat level you're cooking dishes. Like medium high or medium. Much appreciated if so. Just subscribed and liked video. Not a cook, but want to cook meals for my parents who've raised me as a thank you
Super educational, thank you so much! Have watched your videos on instagram as well all the time, hope to eat there one day!
That pan sauce sound so good can’t wait to try it, learned something new about searing chicken on high heat and resting it (or not) nice vid as always chef
Give us more!!! Always looking forward to these videos, chef
Love your videos
no one going to mention the yonic imagery at 7:55 🤓
New favourite channel
How do you keep the chicken warm in that metal tray? Sauce takes what... 5 minutes once the chicken is out? This is the hardest thing for me: keeping it warm but not drying it out.
Good stuff with the sauce, looks beautiful!
It looks so much easier with a good knife.... ^^
You’re great. Thank you for your skill and the heart to share it.
That's just perfectly done. I'll take 3 please.
I love the essence you have on freshness and creativity, using less familiar and being extremely unique and high quality dishes.
Thank you
My only ?
Why the big pot of stock is sitting on the floor?
Floor looks immaculate but still. At least cover it with a lid.
when i grow up, i wanna be a great chef just like this guy
I ALWAYS have stolen the oyster of the chicken, just pops out with your thumb once cooked and is sooo good!!
Really loved this video. Please make these much more as I will lap up each video. Great content 👌
The skill.....wow
2:51 RUMBLINGGGGG RUMMBBLLLINNNGGGGGGGG COMING FOR YOUUUUUUUU
That is just top class cooking . Simple , quick, balanced , flavorful, engaging, and it smells delicious even through the screen of iPhone . Thanks for sharing this short master class with us , Chef!
That looks delicious. Excellent tutorial video
This is slowly becoming 1 of my favorite cooking channel! Maybe 1 day I shall have the time to travel to London to have a meal in this restaurant.
I made this today and it was a great hit even with two picky eaters. Thanks!
Brilliant short informative video!
4:54 butter - 'farewell!'
I just cooked the recipe for dinner, so damn good, 100% recommend making it if you haven’t