A very little known fact, but there are approx. 600 Italian olive farmers who retired in their 30s, still living off the money from the one time Marco used "a large bit of oil" in 1986
The more you handle hot things the easier it becomes. I remember watching my boss in a bakery grab rolls straight from the oven and I could barely stand near it lol after a year or so it was easy. Now my fingers are made of asbestos 😂
Made this a couple times this summer -- could easily be a year round dish because it's just as good with a hot chicken. And honestly, I might like the vinagerette more than gravy. Just brightens the chicken up and keeps it from getting too heavy.
I can’t speak for the rest of the world, but here in the UK, Knorr stock cubes do not contain any added MSG. Besides, MSG is essentially sodium (salt) and glutamic acid (found naturally in lots of foods e.g. tomatoes) and isn’t as bad as you might think.
Guys this guy taught Gordon Ramsay and is a 3 star Michelin Chef. A stock pot just replaces salt for seasoning! It's actually better then salt on a majority of things. He's all about simplicity
@@wakachakamakadaynnn He's said somewhere that he was using the stock cube paste trick in his Michelin-starred restaurants. It's something he's been doing forever.
I went out today to the grocery store just to buy knorr's cubes.... Thank you Marco for all your years of great service. If Knorr is paying the bills then I will support you any little way I can.
These are basic recipes for people who aren't very confident around a kitchen, the sort of people who live mainly on frozen food so hes assuming they aren't going to have a pantry full of weird shit and a small herb garden.
1. Cut 1 fish stock pot into slivers 2. Slide fish stock pot sliver underneath eyelids, bringing out the natural flavors 3. Pour a little bit (12oz) olive oil over the eyes. Or don't, there's no recipie. 4. Give each (2) stock pot a gentle kiss before placing on an oiled grill. I always give it one kiss, two is fine. If you wanted to kiss three times, you can, it's your choice. 5. Re-apply stock pot slices underneath eyelids, to lock in the flavor and natural juices. 6. Opening eyes widely, raise pepper mill set to corse over the eye and grind 3 tablespoons of pepper directly onto the stockpot-moistened eyes. The stockpot will help the pepper adhere, giving us a nice crust in step 7 as well as seasoning. 7. Using a non-stick pan over high heat, bend over the stove and place head over pan. Press eyes into pan and sear the peppercorns until fragrant and the eye is warmed through, pink in the center. The smell always reminds me of my childhood, when my mother would make this for me. 8. Remove stockpot from grill, cut in half on the bias, and stack them on top of our pepper crust. If I was in the restaurant I would garnish with fresh coriander, use whatever you want. Simple and delicious.
2:30 "It has become a bit sirupy" I first understood: " ...and I need a bit of therapy". But that's okay. Use sirup if you want, get a therapy or what ever - there's no real recipe. It's up you.
I'm wondering if putting a halved lemon in the cavity would be good? If so I might adjust the white wine vinegar I put in later. I thought it might make it taste that much brighter if I can keep it from getting overly acidic.
Yea. The coat or the paste makes that over the chicken. Even when he does meat he uses that method. I try it myself (not knorr cus at my country we dont have that brand) and is very tasty
The greatest scandal of our time will be when it is revealed that Marco received his third star by serving the inspector one stock pot on a slice of cucumber. And then had the inspector disappeared a week later.
Why they didn't film these like every other cooking video is beyond me...they do these tight zooms with ramsay as well. Its like they try there hardest to prevent you from learning.
In Mexico they put Knorr on everything. My mom cooked everything with it. If you don’t cook with it people look at you funny. Marco, You should put these videos in Mexican Spanish.
@@MansMan42069 I think I've had almost every chicken dish out there in the 30+ years I've been cooking. I also have the depth of instincts now to simply look at something and know what's wrong with it. But this is not mathematics we are discussing, but cooking. Nevertheless, I would love to put this exact dish in front of 100 diners and get their feedback on it. I'm sure I know how that would turn out, but even that doesn't matter. What matters is what my family likes, and I can say with certainty that their reaction would be, "WTF?"
Algunos dicen que Marco se vende a esa marca, yo creo es mi opinión que alguien con el prestigio de él y su reconocimiento mundial ayudan a esa marca, el ayuda a la marca no la marca a el
No outrageously placed Knorr product where it doesn't belong? No hilarious statements of do it however the f**k you want? Slightly disappointed really, this is a genuine recipe
0:18 the fastest "you know" I've heard from anyone!
LOL
RUclips Poop irl
😂😂😂😂😂😂
A very little known fact, but there are approx. 600 Italian olive farmers who retired in their 30s, still living off the money from the one time Marco used "a large bit of oil" in 1986
Simple recipe, each step explained well and no time wasting. Just perfect!
It's your choice
And no stupid jump cuts
What is this? A comment without "it's your choice" "stock pot" and "olive oil" jokes?
A touch of crystal salt is optional. Love the way it "dances on your tongue!" "It's your choice, really!"
1:15 "Allow it to cool. It's now... I can handle it."
That tells me nothing. I've seen you turn steaks you were grilling with your bare hands before.
Same. Man has fingers of steel haha
Agreed.
I would let it cool until normal human fingers can handle it.
Marco can extiguish a fire with his asbestos hands.
The more you handle hot things the easier it becomes. I remember watching my boss in a bakery grab rolls straight from the oven and I could barely stand near it lol after a year or so it was easy. Now my fingers are made of asbestos 😂
Real men cooks with their bare hands... hahahah
he uses oven mitts for our benefit not his..
Such classy hand gestures
👍🤞👌👇☝️👋🤚
👉👌
✌️👅
Marco could be the best. His charisma is very charming. He makes you feel as if you can do exactly as he says.
His ability to do so without sounding condescending is amazing.
Made this a couple times this summer -- could easily be a year round dish because it's just as good with a hot chicken.
And honestly, I might like the vinagerette more than gravy. Just brightens the chicken up and keeps it from getting too heavy.
Since I've been watching these I've begun rubbing myself all over my body with dissolved stock cube every morning to-uhm ... enhance my flavour ...
Use 1,2 or 7, it’s your choice....
Again, there’s no real recipe.
that’s it pal you walk around with private parts smelling like a fish stock cube lol
you bastard s couldn't even cook, he's talking about simple meals
can i recommend Stock Pot? so much easier than the cubes...
I can’t speak for the rest of the world, but here in the UK, Knorr stock cubes do not contain any added MSG. Besides, MSG is essentially sodium (salt) and glutamic acid (found naturally in lots of foods e.g. tomatoes) and isn’t as bad as you might think.
MSG is really great :)
Here in asia MSG is basically oxygen.
I love msg
Msg is not bad either
and funny enough, MSG got lower sodium weight % compare to normal salt
Guys this guy taught Gordon Ramsay and is a 3 star Michelin Chef. A stock pot just replaces salt for seasoning! It's actually better then salt on a majority of things. He's all about simplicity
Michael Walker and if I’m honest, it’s your choice really.
I'm sure hes more all about that paycheck
Very simple, very easy, there is no real recipe, its your choice.
@@wakachakamakadaynnn He's said somewhere that he was using the stock cube paste trick in his Michelin-starred restaurants. It's something he's been doing forever.
@@beeble2003 Did he say this before or after the stock cube company handed him a huge amount of money?
The precision with great chef is always stunning. Look at the intensity and the precision just to add bits of parsley elegantly on the chicken.
The attention to detail, the colors the simplicity. Nothing short of amazing.
Regards,
I could listen to him for hours. His voice is soothing and reassuring. But, it's my choice really.
I actually like the cubes, amazing flavor, unless one is a sauce chef it is nearly impossible to achieve such flavors home.
One of the simplest Roast Chicken recipe I've seen on youtube. And I just watched Heston's roast chicken
Gordon Ramsay: This man can dress a plate with his eyes closed.
I say its true...
That Hot Ones episode was so cool
It's his choice...
Love these instructional videos, very nice.
Watching him cook is amazing
I am a vegetarian, but I cannot stop watching Marco!!!
Same shit here lol
You are Argentine, how can you be a vegetarian lol
Sorry to hear about that, hope they find a cure🙏
I went out today to the grocery store just to buy knorr's cubes.... Thank you Marco for all your years of great service. If Knorr is paying the bills then I will support you any little way I can.
I half expected him to jello shot a knorr stock pot
I love how you teach and explain all in here....thanks anyway..
Why does that chicken look so adorable for?
Why'd you throw my lemons like that for?
They're mouldy you pillock
Looks really good, cant wait to try it
Marco finishes EVERYTHING with parsley
These are basic recipes for people who aren't very confident around a kitchen, the sort of people who live mainly on frozen food so hes assuming they aren't going to have a pantry full of weird shit and a small herb garden.
That’s his choice.
@@kjragg1099 which is RETARDATION
@@jefflo1487 it’s his choice…there’s no real recipe at the end of the day
I got a McCormick spice ad before the video. Look out Knor, you got eyes on your man.
The man is simply a master at what he does and I'm quite appreciative of the fact he sharers his knowledge.
One of those videos where Marco refers to the juices as "sediment", as Adam Ragusea pointed out how British chefs usually do ...
Well there is sediment there so why not?
1. Cut 1 fish stock pot into slivers
2. Slide fish stock pot sliver underneath eyelids, bringing out the natural flavors
3. Pour a little bit (12oz) olive oil over the eyes. Or don't, there's no recipie.
4. Give each (2) stock pot a gentle kiss before placing on an oiled grill. I always give it one kiss, two is fine. If you wanted to kiss three times, you can, it's your choice.
5. Re-apply stock pot slices underneath eyelids, to lock in the flavor and natural juices.
6. Opening eyes widely, raise pepper mill set to corse over the eye and grind 3 tablespoons of pepper directly onto the stockpot-moistened eyes. The stockpot will help the pepper adhere, giving us a nice crust in step 7 as well as seasoning.
7. Using a non-stick pan over high heat, bend over the stove and place head over pan. Press eyes into pan and sear the peppercorns until fragrant and the eye is warmed through, pink in the center. The smell always reminds me of my childhood, when my mother would make this for me.
8. Remove stockpot from grill, cut in half on the bias, and stack them on top of our pepper crust. If I was in the restaurant I would garnish with fresh coriander, use whatever you want. Simple and delicious.
That chicken looks so beautiful. Thank you.
You know why I watch his videos? Just because I'm intrigued how he'll use the knorr pot stock this time
While watching Marco Pierre White recipe for Warm chicken a la vinaigrette: "there's no real recipe...".
he's right honestly. It's what, 5 ingredients and 2 are garnish?
How to make a classic cheese sandwich.
Olive oil. Knorr stockpot.
Legends says that if 30 stock cubes in a circle and say "It's your choice", Marco will be summoned to cook one meal for you!
I wish the Knorr lamb, pork and ham stock cubes / pastes were available in Australia. Getting them shipped from the UK is cost prohibitive!
2:30 "It has become a bit sirupy"
I first understood: " ...and I need a bit of therapy". But that's okay. Use sirup if you want, get a therapy or what ever - there's no real recipe. It's up you.
It's your choice, really.
For that hour the chicken was cooking MPW looked directly at the cameraman and just...assessed him.
Jokes aside, I made this and was one of the simplest and nicest chicken meals I've ever had.
I'm wondering if putting a halved lemon in the cavity would be good? If so I might adjust the white wine vinegar I put in later. I thought it might make it taste that much brighter if I can keep it from getting overly acidic.
@@jessemorton4141 It's your choice really
How does he get that parsley so beautiful on top? Is this a certain kind, or a certain technique?
You're telling me..that little bit of stock pot he runned on there is going to season that chicken...
Marco is an honest man. He has a serial killer glare face but he is a great chef and a good man before that!
EXCELLENT! Love it Sir
Put a stock cube in your ear for seasoning
The man is a lunatic! But you have to be a lunatic to be a master like he is.
The Einstein of kitchen
He is the great white shark for a reason‼️
You can use the Knorr stock pot, it's your choice.
3:04 the fastest " there we go " I've heard from anyone
I think it was ‘There we are.’
What's all that glaze on it🤔 is that the cube?
Yea. The coat or the paste makes that over the chicken. Even when he does meat he uses that method. I try it myself (not knorr cus at my country we dont have that brand) and is very tasty
What brand is available in your area?
Yes, it's the cube, though also the colour balance looks off in this video. The cubes are yellow, but they're not THAT yellow.
I heard that marco spent $500,000 of his sons money for his stockpot addiction. This is such a sad situation he is in.
The greatest scandal of our time will be when it is revealed that Marco received his third star by serving the inspector one stock pot on a slice of cucumber. And then had the inspector disappeared a week later.
Which stock pot was it?
Just remember, if is a nice summer day, buy Knorr Stockpot!
Very simple, very delicious
girl: do you have any lube?
marco: no, but i've got some stock pot..
Haha that's funny man
3:11 Fire still on..
I made this today. But I over did the KNORR STOCK CUBE. It was way too salt. Still, it was my choice and very yummie. Thanks Marco.
That looks fecken tasty and clean
Why they didn't film these like every other cooking video is beyond me...they do these tight zooms with ramsay as well. Its like they try there hardest to prevent you from learning.
These couldn’t be any simpler. If you want to learn how to butcher a chicken, look it up you knob 😂
@@greglinski2208 Oh man look how cool you are
@@enbardis I know
I can’t with him and these damn stock cubes.
Love how Marco is so methodical yet kind of not... . Its your choice, really.
Chef always uses such leggy parsley. Is that a British thing? Here in USA our parley is in tight leafy bunches.
I use palm vinegar (from sugar cane) from the Philippines. Much richer
In Mexico they put Knorr on everything. My mom cooked everything with it. If you don’t cook with it people look at you funny. Marco, You should put these videos in Mexican Spanish.
You know I do notice that whenever I see Knorr in the stores, the boxes are in Spanish. I guess that's why
2:00 , hearing this, then looking at title of video and channel name
No real skill required. I’m IN!
a crisper skin would be nice?
cooked all the way through would've been nice too
James McCrea they cut camera angles when showing the slices some parts were still raw around the rib cage and bones
He always has under done chicken
@@tofinoguy
You've never had steamed chicken from a Hainanese chicken rice shop. You don't know chicken. So limited.
@@MansMan42069 I think I've had almost every chicken dish out there in the 30+ years I've been cooking. I also have the depth of instincts now to simply look at something and know what's wrong with it. But this is not mathematics we are discussing, but cooking. Nevertheless, I would love to put this exact dish in front of 100 diners and get their feedback on it. I'm sure I know how that would turn out, but even that doesn't matter. What matters is what my family likes, and I can say with certainty that their reaction would be, "WTF?"
That chicken looks raw. Also he must have washed his hands after putting on the paste before oiling the pan
At What temp do I cook it ?
@@mofomat 😂 nice
Algunos dicen que Marco se vende a esa marca, yo creo es mi opinión que alguien con el prestigio de él y su reconocimiento mundial ayudan a esa marca, el ayuda a la marca no la marca a el
I dissolve Knorr stock cubes in my bath water and I marinate for aprox... 20-30 mins!
Nice
Last week I used 2 cubes this week I used 4, it's my choice
The 2 best comment sections on youtube
Hansen vs predators and marco va stock pots😂😂
What happens after the chives?
We want to know!
Last thing I wanna do during a summer's day is use the fucking oven. That's a time for Arby's.
Want some. Time to cook
How is this valid without Knorr stock cube
Soggy cold chicken. yum.
"As you can see ..." ... I can't see shit, mate ... tell your cameraman to take a few steps back.
No outrageously placed Knorr product where it doesn't belong? No hilarious statements of do it however the f**k you want? Slightly disappointed really, this is a genuine recipe
He never gives the oven temp, does he?
Your choice. 😉 Seriously, though, roast the chicken whatever way you think works best. If you don't have a go-to temperature for that, Google it.
170-180C will do fine
Anyone 2020??😁
"Cut through the joints", "Take the breasts off" ...
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!
Remember to rub a paste made out of knor stock cubes on your member the ladies would appreciate it more than your cooking.
Two problems with Knorr stock cubes, palm oil and sugar
I used 15 cubes on my chicken ,it was a little bland
The governor of stock cubes!
Yummie!
Marco, we all know you could have handled it the instant it came out of the oven, you lost feeling in your fingers decades ago.
Just ignore optional ingredients and eat the cube ...
2:53 with his what?
Shit! Out of stock pot. Meal's off.
Anyway no worries. Marco's slurry speech would suggest that he's pissed and don't give a toss
Jeez is he using ramsey sniper camera men
It was my choice to watch this.
where's the stockpot :(
i made this today
He didn't let the chicken rest. You can see loads of juices saturating the chopping board
He specifically said he let it cool down you lemon 😂
I noticed whenever he feels happy about selling his soul to the stockpot devil he makes eye contact with the camera.
derpking He probably got a sweet payday and each time is a fat knot he gets so he’s looking them in the eye while they gargle his stock pot.
Cooking temp?
185 ish
yea around 180c for hour - hour and 15 mins depending on size of chicken.
It’s your choice
There’s no real recipe.
Homemade knorr stockpot from scratch