+Ben Hampel the butter is pretty warm when they put it in there, and the chicken actually hangs out for a while to finish the cooking, it's just that section gets pretty compressed in the edit, so it seems like it's not in there that long.
I understand that Gamay is not an aging grape and needs to be drunk young (typically in the Fall when it is harvested and produced). Though in this case, he chose a three year old...2013 vintage...
Dean Sherratt that's not a terrible rule of thumb for Beaujolais Nouveau for sure, and probably a good portion of Beaujolais Villages as well. But Cru Beaujolais is a whole other ballgame, more complex serious wines that are made with higher quality fruit from the best growing areas in the region and given a lot more attention by the winemakers. They can certainly handle some cellaring. But it's Gamay, not Tannat or Sagrantino, so it doesn't have the tannin structure to cellar for many many years. I'd say find a Cru (or a couple if you can afford it) that is interesting to you/appeals to your palate and grab a half case or case and pop a bottle every so often over a 4-7 year period and see how it develops and how long it takes before the wine starts to give up the ghost so to say. Vertical tastings (I believe that's the term) like that are fun and very interesting, and a good way to help develop and refine your palate too! Hope the info helps, but keep in mind I'm just a consumer who loves food and wine and has just tasted lots and tried to pick up some knowledge along the way, an actual vintner or Sommelier could certainly tell you more!
yeah, everything was on there (I produced the show). I've recreated this dish at home since then, and the best way to go about doing the deboning is following this Jacques Pepin video. It's pretty great, but he's damned fast, so you'll end up watching a few times: ruclips.net/video/nfY0lrdXar8/видео.html
I could watch these all day, brilliant channel.
"we just like to square it off" I see what you did there chef. Tasty, crispy little chicken nuggets for a chefs treat ;)
"salty crispy skin"... yaassss
Amazing looking technique - will definitely try. Thanks!!
I love that chef, he's the man. Know's his food, and clearly knows his wine as well.
What a fabulous way to cook chicken, so creative. Well done both of you.
i cant believe Patrick said actual comments after eating the chicken instead of saying "that's great" like all his other videos
So classy and luxurious. LOVE this channel!!
Enjoyed this. :) Beaujolais is one of the few reds that pair with chicken well - give us one for pork! That's a real challenge.
Great wine call
Was the butter heated past the point of just being melted to help cook the chicken? Or was just the residual enough?
+Ben Hampel the butter is pretty warm when they put it in there, and the chicken actually hangs out for a while to finish the cooking, it's just that section gets pretty compressed in the edit, so it seems like it's not in there that long.
O god yes!
Birds!
I understand that Gamay is not an aging grape and needs to be drunk young (typically in the Fall when it is harvested and produced). Though in this case, he chose a three year old...2013 vintage...
Dean Sherratt that's not a terrible rule of thumb for Beaujolais Nouveau for sure, and probably a good portion of Beaujolais Villages as well. But Cru Beaujolais is a whole other ballgame, more complex serious wines that are made with higher quality fruit from the best growing areas in the region and given a lot more attention by the winemakers. They can certainly handle some cellaring. But it's Gamay, not Tannat or Sagrantino, so it doesn't have the tannin structure to cellar for many many years. I'd say find a Cru (or a couple if you can afford it) that is interesting to you/appeals to your palate and grab a half case or case and pop a bottle every so often over a 4-7 year period and see how it develops and how long it takes before the wine starts to give up the ghost so to say. Vertical tastings (I believe that's the term) like that are fun and very interesting, and a good way to help develop and refine your palate too! Hope the info helps, but keep in mind I'm just a consumer who loves food and wine and has just tasted lots and tried to pick up some knowledge along the way, an actual vintner or Sommelier could certainly tell you more!
did the chicken include thighs and drums?
yeah, everything was on there (I produced the show). I've recreated this dish at home since then, and the best way to go about doing the deboning is following this Jacques Pepin video. It's pretty great, but he's damned fast, so you'll end up watching a few times: ruclips.net/video/nfY0lrdXar8/видео.html
Olives in a chicken dish prompt a light red wine.
What's the grape varietal of this wine?
+TheTTstudio Gamay.
***** You seem super fun to hang out with.
+Stephen W you just got dissed by Playboy how do you feel?
I think it's pretty safe to assume the award winning sommelier knows this, and is able to assume what the question was actually asking.
they square it off so the chef has a little snack afterwards.
Only comment is he touched raw chicken and touched the basil
Oh no, it's two Millennials cooking.
it looked so raw.. it has to be getting help from the butter
yes you can call it a good
🍷🍷🍷🍷🍷😡😠🙁
sorry but I like my chicken well seasoned if not properly wash with vinegar