PSA. The cook chicken to 74c/165F rule is because salmonella essentially dies at this temp. The bacteria also dies if cooked at lower temp for a longer duration. For instance, maintaining 70C/158F for 11 seconds kills the bacteria too. Google Salmonella 6.5D reduction table. Stay safe!
Andy, the bet rotisserie chicken I ever had was on the shores of Lake Como (actually in Como). I'm pretty sure they used sprigs of Rosemary and were constantly basting the chicken with infused olive oil. The smell was so good people were being attracted like flies. I'm pretty sure too it was a charcoal affair but can't quite remember the details
We call spatchcock chicken, ‘roadkill chicken’ because it looks like it’s been hit by a truck. Love chicken over an open fire, usually brine it or marinated. Tenderloins are our favourites for most other recipes; none of us like the thigh or leg meat particularly, which seems to be the opposite of every chef or online cook ever 🤣🤷🏼♀️
You have a very well cleaned cooking and BBQ area / equipment. Something that is always nice to see! Btw, thumbs up for the Kikoman soy sauce. IMO by far the best of the store bought stuff.
Regarding stirfry, I saw you had some chicken sticking to the bottom of your wok, I literally just made myself a stirfry, and I had the same thing. After cooking vegetables, when I threw chicken back in, it immediately starts sticking to the bottom, even though I’m cranking up the heat as high as possible so that I have one foggy kitchen. I guess maybe adding more oil would help, but I don’t want to use more oil than necessary, do you know any good way to have chicken not sticking? It’s really annoying to clean it after.
my fav recipe for chicken breast: marinade diced chicken in sauce (soy sauce 4tbsp, maple syrup 2tbsp, 2 cloves of garlic, fresh ginger, a little bit of sesame oil and water) for about 2/3h. Simply fry chicken in the wok add noodles, green beans, fresh chilli. Served with chopped spring onion and a sprinkle of sesame seeds and fresh pepper, and that's it! Simple and always delicious!
That you so much for shining extra light on what chicken CAN be at home! During lockdown I discovered the Cook's Country Weeknight Roast Chicken recipe, and it genuinely changed my entire opinion on making chicken at home! It... also ruined me for a lot of other methods because they just don't come close to a great roasted bird! I once had a local, freshly butchered chicken and roasted it, no brine, and if I didn't know where the chicken came from and how it was cooked, I would have been insanely suspicious because of the how juicy it stayed, the flavor and the much better texture.
air fryer thats less than 250-300$ are the shitty ones, i won mine from a raffle(cheap) and its absolute garbage but when i use an expensive one from my buddy same recipe/meat same everything temp and time its actually not that bad but then again if you have the ability and not a monkey just cook the old traditional ways id still still stay away from it unless your drunk at 2AM and suddenly hungry atleast its better than a microwave
I always prefer chicken thighs but for those times I want breasts in a sandwich or Caesar salad here’s what I do. You need a temperature probe for this. Season breasts only with salt. Set your oven to 150°C (300F) but don’t preheat. Put your probe into the thickest part of the breast. Place it in the oven and start from cold. When the internal temperature reaches 60°C (140F) take it out. Let it rest and the temperature will go a little higher. This gives me the juiciest breast for cold applications. I cook it on a raised grill rack over an oven tray with cooking paper underneath so all I need to wash is the grill.
Air fryer is great for the shawarma chicken. I prepare thick skewers and place them on a wire rack. 10 minutes on each side at max temperature and done. I'm not a fan of the tenders either but if season nicely, with a couple dipping sauces they are not bad for a weekday dinner. And it's funny that the sous-vide chicken got a bad rating, because it was a best seller menu item in a restaurant that I worked for, with the skin seared of course, and some stir fried spinach, almonds and raisins
I do have to say that this wasn't really a fair apples-apples comparison of methods. Obviously a roasted chicken with a rub or covered in curry powder is going to taste better than a poached breast. An even comparison would have been with just salt and pepper.
I always thought that making a dry chicken is a special skill taught in culinary schools, because the only time I got a dry chicken was in a fancy restaurant. Never when eating at home, or while being a guest, also in more affordable restaurants I got a dry chicken, never.
So since the chicken came out dry for the faux shawarma cook , could you cut the outer layers off like they do at a shawarma shop and keep getting the toasty bits off the outside ? Would that help any ?
I use an air fryer a lot for all kinds of meat and I must say, the last recipe was not really a fair one. Freshly crummed chicken/meat does not do well in a air fryer. The crum tends to dry out leave a bad taste. Unless, maybe, you dunk it in oil first, but I have been willing to try that. Regular chicken, however, bakes very good in a air fryer. Rub a little oil on a chicken breast, use you favourite spices and bake it for 9 minutes at 180C. It is just about done then and still very juicy.
I'm kinda a chicken tenders lover myself, but I'm sure as you said, the chicken in a dish would be quite different than on its own. Thanks for the education on Chinese and chicken takeout!
Spatchcocked on a grill and oven roasted whole are my favourites out of these methods ... but buttermilk brined and deep fried to a mahogany wins EVERY time. Basic Mitch came in hard and then flipped the script on the "tendies".
Andy! Yes Chef! I'd be more than happy if I ate any of them 😋 You could probably make so many more of these videos, as there are so many ways to cook chicken/chicken recipes. Pretty please make this a series! Peace and ❤ to you and all of the team!
For the beer can chicken , if you're paranoid about the paint , you could use a soup can . Just take the label off and wash it well , then fill it with the beer and cook the same . No paint that way .
The pan frying technique is really only suitable for cooking one breast at a time. You couldn't use this technique for cooking for a family of five. Three to five protein presses? Five fish slices?
Great video. I think the problem is for obvious reasons you only wanted to show the cooking method, but some of them would rarely be done alone. Like sous vide. It's my favorite way to cook because it cooks the chicken so you can then get the sear on the outside w/o drying out the meat. I cooked it last night and it reminded me how crazy juicy it is. The other benefit is it's probably the easiest method too because you put it in a bag, let it cook, come back and then sear for a few minutes. Yum!
Cmon Andy bone in thighs in the air fryer with some seasoning/rub or marinade are by far the fastest, easiest and best tasting all things considered. No one seriously crumbs lean meat in an air fryer and expects a good result.
Most of the fat in a chicken is in the bottom, so I roast them upside down, slowing the cooking for the white meat and allowing the fat to render down into the breast.
A go to of mine is real thin thigh strips marinated in oyster sauce, soy sauce and greek yogurt, in a ripping hot pan with a decent oil glug. You get that grilled char and it stays juicy.
pan fried is the most easiest to prep, cook, and clean afterwards. dont really mind it sits at the middle, considering the amount of time and effort required to make one.
It is supposed to be lucky. You dry it out then two people hold one of the longer pieces each, usually with your pink finger hooked around it, you both pull towards yourself until it snaps. Whoever gets the larger piece when it snaps, gets to make a wish. Or you can give it to someone else & they make a wish. Has been a symbol of luck since Roman times apparently.
Basic Mitch coming through on that last chicken review
Pork being the most consumed meat in the world is wild 😮😮😮 I thought chicken would be #1 then maybe fish?
Very wild
I can see it bacon, sausages, deli meats, South American food like tacos, some fast East Asian food, dishes like gumbo there a lot of pork
Breakfast meat is mostly pork where I live. Cold cuts, sausages, bacon, etc...
Makes sense why it would be #1 imo.
Outside of Islamic countries I believe it. Europe and Asia for sure.
I think sausage and bacon is what makes it number 1
12 ways for chicken, and no chicken parma? What's going on? :D
Love your humor and clear instructions. Thank you!
Basic Mitch proving that even the taste buds of a child can last all the way to adulthood there at the last one!
Illegally early
hahahahaha
Right? Seems like a crime fr 😂
Omitting deep fried is crazy
ikr
It’s not that serious..
@@Makrel94 crazy work
Found the american
@@sweatyfootenjoyer I mean he literally did it every other kind of way.
I should be able to get at least one of these 12 recipes right. I will practice
do the spatchcock, its very hard to mess up cause it all cooks so quick and evenly
chicken
PSA. The cook chicken to 74c/165F rule is because salmonella essentially dies at this temp. The bacteria also dies if cooked at lower temp for a longer duration. For instance, maintaining 70C/158F for 11 seconds kills the bacteria too. Google Salmonella 6.5D reduction table. Stay safe!
Two words. Meat thermometer
I love your tutorials. Thank you, Chef Andy.
Awesome job. Really liked the video
I know her name now. Channel ruined
I make sure to cook my chicken until it's almost bone dry. The only way to eat chicken.
You sound fun.
For the roast method, the smoke point of butter is 350 degrees Fahrenheit (176C), woudn't the fat deteriorate at 420F (220C) for 50 minutes ?
Horrible idea to watch this while I'm hungry but eternally grateful for you sharing this wealth of cooking methods.
Good day from literally across the world.
The people who hate air fryers r so wierd
There are 2 types of people in the world - people who hate air fryers, and people who've actually tried them.
@@theritchie2173 exactly, unless it's Joshua Wiseman
Andy, the bet rotisserie chicken I ever had was on the shores of Lake Como (actually in Como). I'm pretty sure they used sprigs of Rosemary and were constantly basting the chicken with infused olive oil. The smell was so good people were being attracted like flies. I'm pretty sure too it was a charcoal affair but can't quite remember the details
We call spatchcock chicken, ‘roadkill chicken’ because it looks like it’s been hit by a truck.
Love chicken over an open fire, usually brine it or marinated. Tenderloins are our favourites for most other recipes; none of us like the thigh or leg meat particularly, which seems to be the opposite of every chef or online cook ever 🤣🤷🏼♀️
Cooked chicken to 74⁰c 😂. Do a Torisashi dish, watch the internet and comments explode.
Dry Chicken? BUY A &&$%"%# THERMOMETER!!!
Классно, но в градусах температуру дублируйте пожалуйста.
You have a very well cleaned cooking and BBQ area / equipment. Something that is always nice to see!
Btw, thumbs up for the Kikoman soy sauce. IMO by far the best of the store bought stuff.
04:17 why are viewers so obsessed about washing hand with RUclipsrs. No Shit they wash their hands in between
Regarding stirfry, I saw you had some chicken sticking to the bottom of your wok, I literally just made myself a stirfry, and I had the same thing. After cooking vegetables, when I threw chicken back in, it immediately starts sticking to the bottom, even though I’m cranking up the heat as high as possible so that I have one foggy kitchen. I guess maybe adding more oil would help, but I don’t want to use more oil than necessary, do you know any good way to have chicken not sticking? It’s really annoying to clean it after.
my fav recipe for chicken breast:
marinade diced chicken in sauce (soy sauce 4tbsp, maple syrup 2tbsp, 2 cloves of garlic, fresh ginger, a little bit of sesame oil and water) for about 2/3h.
Simply fry chicken in the wok add noodles, green beans, fresh chilli.
Served with chopped spring onion and a sprinkle of sesame seeds and fresh pepper, and that's it!
Simple and always delicious!
That you so much for shining extra light on what chicken CAN be at home! During lockdown I discovered the Cook's Country Weeknight Roast Chicken recipe, and it genuinely changed my entire opinion on making chicken at home!
It... also ruined me for a lot of other methods because they just don't come close to a great roasted bird!
I once had a local, freshly butchered chicken and roasted it, no brine, and if I didn't know where the chicken came from and how it was cooked, I would have been insanely suspicious because of the how juicy it stayed, the flavor and the much better texture.
air fryer thats less than 250-300$ are the shitty ones, i won mine from a raffle(cheap) and its absolute garbage but when i use an expensive one from my buddy same recipe/meat same everything temp and time its actually not that bad but then again if you have the ability and not a monkey just cook the old traditional ways id still still stay away from it unless your drunk at 2AM and suddenly hungry atleast its better than a microwave
Mitch is an animal, he had that glass of beer off that table the moment your back was turned.
I always prefer chicken thighs but for those times I want breasts in a sandwich or Caesar salad here’s what I do. You need a temperature probe for this. Season breasts only with salt. Set your oven to 150°C (300F) but don’t preheat. Put your probe into the thickest part of the breast. Place it in the oven and start from cold. When the internal temperature reaches 60°C (140F) take it out. Let it rest and the temperature will go a little higher. This gives me the juiciest breast for cold applications. I cook it on a raised grill rack over an oven tray with cooking paper underneath so all I need to wash is the grill.
Air fryer is great for the shawarma chicken. I prepare thick skewers and place them on a wire rack. 10 minutes on each side at max temperature and done.
I'm not a fan of the tenders either but if season nicely, with a couple dipping sauces they are not bad for a weekday dinner.
And it's funny that the sous-vide chicken got a bad rating, because it was a best seller menu item in a restaurant that I worked for, with the skin seared of course, and some stir fried spinach, almonds and raisins
I do have to say that this wasn't really a fair apples-apples comparison of methods. Obviously a roasted chicken with a rub or covered in curry powder is going to taste better than a poached breast. An even comparison would have been with just salt and pepper.
Trust the Aussies (Kiwis included) to go for the braai version.
Andy: Hey Mitch, what do you wanna eat?
Mitch: Airfried chicken!
Andy: Basic Mitch...
Pickle juice brining is awesome too, Nashville Hot Chicken sandwiches are the bomb.
Damn this should have come out yesterday. I would have used this as reference for me to cook my chicken.
I always thought that making a dry chicken is a special skill taught in culinary schools, because the only time I got a dry chicken was in a fancy restaurant.
Never when eating at home, or while being a guest, also in more affordable restaurants I got a dry chicken, never.
So since the chicken came out dry for the faux shawarma cook , could you cut the outer layers off like they do at a shawarma shop and keep getting the toasty bits off the outside ? Would that help any ?
I use an air fryer a lot for all kinds of meat and I must say, the last recipe was not really a fair one. Freshly crummed chicken/meat does not do well in a air fryer. The crum tends to dry out leave a bad taste. Unless, maybe, you dunk it in oil first, but I have been willing to try that.
Regular chicken, however, bakes very good in a air fryer. Rub a little oil on a chicken breast, use you favourite spices and bake it for 9 minutes at 180C. It is just about done then and still very juicy.
I'm kinda a chicken tenders lover myself, but I'm sure as you said, the chicken in a dish would be quite different than on its own. Thanks for the education on Chinese and chicken takeout!
Spatchcocked on a grill and oven roasted whole are my favourites out of these methods ... but buttermilk brined and deep fried to a mahogany wins EVERY time.
Basic Mitch came in hard and then flipped the script on the "tendies".
*Andy! When zesting, the microplane grater goes on top of the fruit! Not the fruit on top of the grater!* Try it, you'll be amazed
Man, eating chicken or some other protein after using a Sous Vide definitely needs a sear. Eating it straight out of the bag is just weird lol.
Here's for the algorithm: chicken is my favorite meat, and battered fried chicken (Murican style) is easily my favorite.
Mitch should be excluded from those videos because he's just too basic.
Sorry, I couldn't resist that one. :D
Andy! Yes Chef! I'd be more than happy if I ate any of them 😋 You could probably make so many more of these videos, as there are so many ways to cook chicken/chicken recipes. Pretty please make this a series! Peace and ❤ to you and all of the team!
For the beer can chicken , if you're paranoid about the paint , you could use a soup can . Just take the label off and wash it well , then fill it with the beer and cook the same . No paint that way .
Bros "controversial" drumstick marinade is just standard thai lol
Good comparison. Definitely some well understood anti air fryer bias.
The pan frying technique is really only suitable for cooking one breast at a time. You couldn't use this technique for cooking for a family of five. Three to five protein presses? Five fish slices?
You undercook the dark meat in every recipe. No idea why you would do that
Great video. I think the problem is for obvious reasons you only wanted to show the cooking method, but some of them would rarely be done alone. Like sous vide. It's my favorite way to cook because it cooks the chicken so you can then get the sear on the outside w/o drying out the meat. I cooked it last night and it reminded me how crazy juicy it is. The other benefit is it's probably the easiest method too because you put it in a bag, let it cook, come back and then sear for a few minutes. Yum!
How come you sell products we don’t see you use expect protein iron
I have cooked a chicken with a can of beer before and I think the steam from the beer imparts a nice flavor to the chicken!
Picked up some of the merch, love the quality - especially the heft of the green tote. Thank you!
This reminds me how much I love chicken. I’ve been eating so much steak lately here in Idaho. Thanks chef!
Great content, as always. I’m curious; why no spatchcock on the roasted bird?
I always trust my chicken, shady chicken is never welcome in my kitchen.
With all these 7's coming from Mitch, I really want to know where or how he's tried a 10 before.
Cmon Andy bone in thighs in the air fryer with some seasoning/rub or marinade are by far the fastest, easiest and best tasting all things considered. No one seriously crumbs lean meat in an air fryer and expects a good result.
Most of the fat in a chicken is in the bottom, so I roast them upside down, slowing the cooking for the white meat and allowing the fat to render down into the breast.
You've inspired me to want to learn how to cook you're an inspiration Andy so thank you
A go to of mine is real thin thigh strips marinated in oyster sauce, soy sauce and greek yogurt, in a ripping hot pan with a decent oil glug. You get that grilled char and it stays juicy.
I just barely found your channel and I’ve been obsessed with it
pan fried is the most easiest to prep, cook, and clean afterwards. dont really mind it sits at the middle, considering the amount of time and effort required to make one.
I loved this, well done Andy, an education! ✌❤🙏🍻🇬🇧
Super jealous of the outdoor kitchen...
Did you empty out the whole can of beer for Mitch?
Where can I buy the stainless steel oven trays you use?
6:28 haha every good cook ever, everyone else "omg so good"
instant saved to watch later
this one is gonna be a fun watch!!
Andy, can i freeze the whole chicken after brineing it?
220C means he is cooking at 450F for a non fan oven.
Basic Mitch coming through!
Cook it from frozen if you want it to be juicer.
i like this scoring thing, thanks!
I use mayo to as a marinade/seasoning base.
Basic Mitch is hard to please 😅.
65° 😉 I won't tell anyone
That was a lot of good work! Thank you.
Tendie Army, unite!!
Searing after sous vide is a must.
Wheres the deep fried option HAHA
Real men eat chicken raw
-1 point; no Daz in this episode 😭
First time to comment here! 😮😅
What the hell is a 'tendie'?
That is a fun fact
Basic Mitch rocks!
Up late Andy? Me too.
Love dis recipy
Hi Andy,,,
Wow
en papillote?...
❤❤❤
😊😊
Why do they call it a wish bone?
It is supposed to be lucky. You dry it out then two people hold one of the longer pieces each, usually with your pink finger hooked around it, you both pull towards yourself until it snaps. Whoever gets the larger piece when it snaps, gets to make a wish. Or you can give it to someone else & they make a wish.
Has been a symbol of luck since Roman times apparently.
Try the TANDOORI Method, you'll get the JUCIEST results !!! Loved the video, learned some new techniques, Will Try Soon :)