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 😂
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.
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.
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
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.
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.
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.
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
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.
Tip: use Maggi stock cubes. They crumble up into a fine, dry powder instead of all that faff with fingers into the olive oil. And they taste better (in my opinion).
@@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
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.
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.
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.
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
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.
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.
94 during my last college year 7 months as his commie/slave. He was hell bent on another star very driven and that meant lets cook French because unless you finely danced the French food into the minds of the Michelin minions you were not going to get number 3. 7 months making stock..... I still cry at night...
0:18 the fastest "you know" I've heard from anyone!
LOL
RUclips Poop irl
😂😂😂😂😂😂
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..
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!"
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
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.
Such classy hand gestures
👍🤞👌👇☝️👋🤚
👉👌
✌️👅
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
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.
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,
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 actually like the cubes, amazing flavor, unless one is a sauce chef it is nearly impossible to achieve such flavors home.
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?
One of the simplest Roast Chicken recipe I've seen on youtube. And I just watched Heston's roast chicken
Love these instructional videos, very nice.
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...
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.
I could listen to him for hours. His voice is soothing and reassuring. But, it's my choice really.
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🙏
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.
Looks really good, cant wait to try it
I half expected him to jello shot a knorr stock pot
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 love how you teach and explain all in here....thanks anyway..
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
Why does that chicken look so adorable for?
Why'd you throw my lemons like that for?
They're mouldy you pillock
3:11 Fire still on..
How to make a classic cheese sandwich.
Olive oil. Knorr stockpot.
I got a McCormick spice ad before the video. Look out Knor, you got eyes on your man.
That chicken looks so beautiful. Thank you.
Tip: use Maggi stock cubes. They crumble up into a fine, dry powder instead of all that faff with fingers into the olive oil. And they taste better (in my opinion).
How does he get that parsley so beautiful on top? Is this a certain kind, or a certain technique?
EXCELLENT! Love it Sir
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?"
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?
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
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?
3:04 the fastest " there we go " I've heard from anyone
I think it was ‘There we are.’
Marco is an honest man. He has a serial killer glare face but he is a great chef and a good man before that!
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
At What temp do I cook it ?
@@mofomat 😂 nice
You can use the Knorr stock pot, it's your choice.
You know why I watch his videos? Just because I'm intrigued how he'll use the knorr pot stock this time
The man is a lunatic! But you have to be a lunatic to be a master like he is.
That looks fecken tasty and clean
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.
He is the great white shark for a reason‼️
The Einstein of kitchen
The man is simply a master at what he does and I'm quite appreciative of the fact he sharers his knowledge.
2:00 , hearing this, then looking at title of video and channel name
Put a stock cube in your ear for seasoning
You're telling me..that little bit of stock pot he runned on there is going to season that chicken...
Very simple, very delicious
I wish the Knorr lamb, pork and ham stock cubes / pastes were available in Australia. Getting them shipped from the UK is cost prohibitive!
I use palm vinegar (from sugar cane) from the Philippines. Much richer
Nice
What happens after the chives?
We want to know!
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.
@7 Up Oh man look how cool you are
girl: do you have any lube?
marco: no, but i've got some stock pot..
Haha that's funny man
No real skill required. I’m IN!
Marco Rubs Stock Cubes all over his body cos what it does it makes Marco a happy Knorr Stock Cube Fanatic
Just remember, if is a nice summer day, buy Knorr Stockpot!
How is this valid without Knorr stock cube
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.
Love how Marco is so methodical yet kind of not... . Its your choice, really.
I can’t with him and these damn stock cubes.
Yummie!
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!
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
2:53 with his what?
I heard that marco spent $500,000 of his sons money for his stockpot addiction. This is such a sad situation he is in.
Want some. Time to cook
For that hour the chicken was cooking MPW looked directly at the cameraman and just...assessed him.
Anyone 2020??😁
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
"As you can see ..." ... I can't see shit, mate ... tell your cameraman to take a few steps back.
Remember to rub a paste made out of knor stock cubes on your member the ladies would appreciate it more than your cooking.
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
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
Chef always uses such leggy parsley. Is that a British thing? Here in USA our parley is in tight leafy bunches.
Guys , invest in unilever stock, its worth over the long run..trust me!
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?
3:01 “no real skill required”
May i beg ur pardon how do I dissect a chicken lol
Sorry Marco, but skill is required to slice up a roast bird with minimal wastage. Hardest part is the breast
does he use knorr stock cubes in his desserts?
Sugar cubes
what sauce did you use?
Raffaele Caliendo stockpots
your choice
That chicken looks raw. Also he must have washed his hands after putting on the paste before oiling the pan
i made this today
where's the stockpot :(
Last week I used 2 cubes this week I used 4, it's my choice
Everything is so yellow
He seasoned it with piss.
Knorr piss cubes.
Dodgy colour balance on the video, I think. The Knorr cubes are yellow, but they're not THAT yellow.
"Cut through the joints", "Take the breasts off" ...
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!
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.
I used 15 cubes on my chicken ,it was a little bland
god damn french putting vinegar on everything.
He’s not French
No he is my ex-boss and his entire repertoire is FRENCH!!!
Oh if you mean his cooking ok. But your EX-BOSS?! When did you work for him?
94 during my last college year 7 months as his commie/slave. He was hell bent on another star very driven and that meant lets cook French because unless you finely danced the French food into the minds of the Michelin minions you were not going to get number 3. 7 months making stock..... I still cry at night...
Damn what a story Marc
I dissolve Knorr stock cubes in my bath water and I marinate for aprox... 20-30 mins!
Just ignore optional ingredients and eat the cube ...
Homemade knorr stockpot from scratch
The 2 best comment sections on youtube
Hansen vs predators and marco va stock pots😂😂
Two problems with Knorr stock cubes, palm oil and sugar