INGREDIENTS: 1 4-5 lb chicken 1.75L cups cold water 250g ice (~1 cup) 1/3 cup kosher salt + more to taste 2 tbsp granulated sugar 2 bay leaves 2 sprigs rosemary 1 tsp whole black peppercorns 1/2 lemon 1/4 lb + 1 tbsp butter 7-8 sprigs thyme 1 large carrot 2 Yukon gold potatoes 1 large leek 1 shallot 100mL white wine 1L chicken stock (no salt added) Freshly cracked black pepper (to taste)
CHICKEN INSTRUCTIONS: 1. At least 48 hours before cooking, but ideally 3-4 days before cooking, make the brine for your chicken. Add your salt, sugar, bay leaves, rosemary, and whole peppercorns to a small pot, and cover with 250mL of your water. Bring to a boil, just until the salt and sugar is fully dissolved. Transfer your brine base to a large non-reactive container. Whisk in your 250g of ice to cool down the mixture. Add your remaining 1.5L of cold water. Add the juice from your 1/2 lemon, and throw the lemon in as well. Place your chicken into the brine, ensuring it is fully submerged. You can do this by placing a small plate on top of the chicken to weigh it down. Leave your chicken in the brine, refrigerated, for 1 hour per lb of chicken. In our case, 4-5 hours depending on the size of the chicken. 2. When your chicken is finished brining, remove it from the brine and place it on a small tray with a wire rack. Pat your chicken dry, and make sure you drain out any liquid in the cavity. Leave your chicken to dry in the fridge, uncovered for at least 24 hours, but ideally 2-3 days before cooking. 3. 1 hour before cooking your chicken, remove it from the fridge to come up to room temperature. While doing so, truss your chicken. You will likely need about 6ft of butcher’s twine. I use the technique from Chef’s Steps on YouTube. It pulls the legs away from the breast, and allows the skin to get crispy everywhere. Here’s the link to the video: https://youtu.be/G2leEwcDhXo?si=n6qLSr-x_FgXR6-y 4. While your chicken is tempering, work on your vegetable garnishes. My vegetable & leek recipes are down below ⬇️. You will take all of your vegetable trimmings and scatter them underneath your wire rack, under your chicken, tossed with a small amount of olive oil. This will help develop flavour for your sauce later on. 5. Pre-heat your oven to 450 degrees Fahrenheit. Clarify your 1/4 lb of butter. You can do this by microwaving it until just melted, then skimming off the white "foam" that floats to the top (the milk solids). The butter does not need to be perfectly clarified. Brush your chicken generously with the clarified butter. At this point, season your chicken with only kosher salt. Place your chicken in the oven, and bake for ~30 minutes, or until the skin reaches your desired level of crispiness. Once the skin is where you want it, remove your chicken from the oven and turn the heat on your oven down to 350 degrees Fahrenheit. Very carefully brush a little more clarified butter onto your chicken. Sprinkle picked thyme leaves onto your chicken, as well as a generous amount of freshly cracked pepper. At this point, your chicken will likely be ~50C/122F at the thickest point of the breast. Place the chicken back into the oven at the new, lower temperature, until it reaches an internal temperature of 64C/147F – this will likely take another 15-20 minutes, if not longer. You can now remove your chicken from the oven, and allow it to rest for 25-30 minutes before carving. It will reach a final internal temperature of 74C/165F at the thickest point of the breast + deepest thigh joint. 6. While your chicken is resting, remove the vegetable trims from your roasting tray and discard (they will likely be too salty/overcooked to eat). Deglaze your pan with your 100mL white wine, and scrape all the fond from the bottom of the pan. Peel and thinly slice your shallot. Sauté your sliced shallot in 1/2 tsp of oil or clarified butter, in a medium sauce pot, until lightly caramelized. Add the white wine/fond from your roasting tray, and reduce by 1/2. Add your chicken stock and reduce until roughly 1/10 of its original volume (the sauce should almost be thick enough to coat the back of a spoon). Whisk in 1 tbsp of cold butter until your sauce has thickened slightly, and is glossy/emulsified.
VEGETABLE RECIPES: 1. For your turned potatoes and carrots, peel them and cut them into equal sized, manageable chunks (see video). Trim away at your pieces with a paring/turning knife, until they are roughly football-shaped. Cook your carrots and potatoes separately, in a pot with gently simmering water, until they can be pierced with a cake tester or pairing knife with zero resistance. Allow them to cool down fully in the water. To serve, heat them through in a pan with a small knob of cold butter and a tbsp or so of water. This will create a nice butter glaze. Be sure to season your vegetables with salt before serving! 2. For your leeks, cut the white/light green part of your leek into 1.5" segments. Bring a pot of salted water to a gentle boil, and poach your leeks for 8-10 minutes, or until they can be pierced with a pairing knife with zero resistance. Let them cool down fully & release any excess water before searing. To sear, add 1 tbsp of fat to a pan (I used the residual chicken fat from my chicken!), and sear your leeks on medium-high heat until nicely charred.
Dude my bread has more spices in it than this chicken! white volkes went half the world for spices and ended up not using them 😅😅. Anyhow i would rather have a decent street meal over a michelin starred restaurant that gonna cost me my kidney and turn up hungry nevertheless 😅! It aint about the money!
23 Comments
FULL RECIPE BELOW ⬇️
INGREDIENTS:
1 4-5 lb chicken
1.75L cups cold water
250g ice (~1 cup)
1/3 cup kosher salt + more to taste
2 tbsp granulated sugar
2 bay leaves
2 sprigs rosemary
1 tsp whole black peppercorns
1/2 lemon
1/4 lb + 1 tbsp butter
7-8 sprigs thyme
1 large carrot
2 Yukon gold potatoes
1 large leek
1 shallot
100mL white wine
1L chicken stock (no salt added)
Freshly cracked black pepper (to taste)
CHICKEN INSTRUCTIONS:
1. At least 48 hours before cooking, but ideally 3-4 days before cooking, make the brine for your chicken. Add your salt, sugar, bay leaves, rosemary, and whole peppercorns to a small pot, and cover with 250mL of your water. Bring to a boil, just until the salt and sugar is fully dissolved. Transfer your brine base to a large non-reactive container. Whisk in your 250g of ice to cool down the mixture. Add your remaining 1.5L of cold water. Add the juice from your 1/2 lemon, and throw the lemon in as well. Place your chicken into the brine, ensuring it is fully submerged. You can do this by placing a small plate on top of the chicken to weigh it down. Leave your chicken in the brine, refrigerated, for 1 hour per lb of chicken. In our case, 4-5 hours depending on the size of the chicken.
2. When your chicken is finished brining, remove it from the brine and place it on a small tray with a wire rack. Pat your chicken dry, and make sure you drain out any liquid in the cavity. Leave your chicken to dry in the fridge, uncovered for at least 24 hours, but ideally 2-3 days before cooking.
3. 1 hour before cooking your chicken, remove it from the fridge to come up to room temperature. While doing so, truss your chicken. You will likely need about 6ft of butcher’s twine. I use the technique from Chef’s Steps on YouTube. It pulls the legs away from the breast, and allows the skin to get crispy everywhere. Here’s the link to the video: https://youtu.be/G2leEwcDhXo?si=n6qLSr-x_FgXR6-y
4. While your chicken is tempering, work on your vegetable garnishes. My vegetable & leek recipes are down below ⬇️. You will take all of your vegetable trimmings and scatter them underneath your wire rack, under your chicken, tossed with a small amount of olive oil. This will help develop flavour for your sauce later on.
5. Pre-heat your oven to 450 degrees Fahrenheit. Clarify your 1/4 lb of butter. You can do this by microwaving it until just melted, then skimming off the white "foam" that floats to the top (the milk solids). The butter does not need to be perfectly clarified. Brush your chicken generously with the clarified butter. At this point, season your chicken with only kosher salt. Place your chicken in the oven, and bake for ~30 minutes, or until the skin reaches your desired level of crispiness. Once the skin is where you want it, remove your chicken from the oven and turn the heat on your oven down to 350 degrees Fahrenheit. Very carefully brush a little more clarified butter onto your chicken. Sprinkle picked thyme leaves onto your chicken, as well as a generous amount of freshly cracked pepper. At this point, your chicken will likely be ~50C/122F at the thickest point of the breast. Place the chicken back into the oven at the new, lower temperature, until it reaches an internal temperature of 64C/147F – this will likely take another 15-20 minutes, if not longer. You can now remove your chicken from the oven, and allow it to rest for 25-30 minutes before carving. It will reach a final internal temperature of 74C/165F at the thickest point of the breast + deepest thigh joint.
6. While your chicken is resting, remove the vegetable trims from your roasting tray and discard (they will likely be too salty/overcooked to eat). Deglaze your pan with your 100mL white wine, and scrape all the fond from the bottom of the pan. Peel and thinly slice your shallot. Sauté your sliced shallot in 1/2 tsp of oil or clarified butter, in a medium sauce pot, until lightly caramelized. Add the white wine/fond from your roasting tray, and reduce by 1/2. Add your chicken stock and reduce until roughly 1/10 of its original volume (the sauce should almost be thick enough to coat the back of a spoon). Whisk in 1 tbsp of cold butter until your sauce has thickened slightly, and is glossy/emulsified.
VEGETABLE RECIPES:
1. For your turned potatoes and carrots, peel them and cut them into equal sized, manageable chunks (see video). Trim away at your pieces with a paring/turning knife, until they are roughly football-shaped. Cook your carrots and potatoes separately, in a pot with gently simmering water, until they can be pierced with a cake tester or pairing knife with zero resistance. Allow them to cool down fully in the water. To serve, heat them through in a pan with a small knob of cold butter and a tbsp or so of water. This will create a nice butter glaze. Be sure to season your vegetables with salt before serving!
2. For your leeks, cut the white/light green part of your leek into 1.5" segments. Bring a pot of salted water to a gentle boil, and poach your leeks for 8-10 minutes, or until they can be pierced with a pairing knife with zero resistance. Let them cool down fully & release any excess water before searing. To sear, add 1 tbsp of fat to a pan (I used the residual chicken fat from my chicken!), and sear your leeks on medium-high heat until nicely charred.
What kind of chicken is that?
Yum😋
Dude my bread has more spices in it than this chicken! white volkes went half the world for spices and ended up not using them 😅😅. Anyhow i would rather have a decent street meal over a michelin starred restaurant that gonna cost me my kidney and turn up hungry nevertheless 😅! It aint about the money!
Dude really tried to one up Thomas and did it poorly 😂
Just got this at Costco for 5 dollars
Spatchcock!!!!
Looks delicious bro
Kid is disagreeing with the most highly award chef in the world😂
when he said the police were here i started dying😂
Bland af
YouTube chef knows better than Thomas Keller. Well done rage bait
Why does bro kinda look like synyster gates
Ah yes an amateur youtube chef saying that a legit michellin chef is doing it wrong 😂😂😂 the internet ill tell ya
A: don’t trust any Americans who says he’s a chef
B: chicken is a chicken. Don’t try to make it a duck. It’s a chicken.
legs away from the breast😅, entirely spread eagle😅😅
Did you know the Michelin system is from a tire company 🤣
Kellers recipe sucks. And he's obnoxious. And he kept the French laundry open to serve the California governor during COVID
Shut up! Learn and be someone before you "disagree" with one of the greatest chef in America.
“How he ties his bird”… oh, my dirty mind…
Costco chicken is the same
Deglazed the fuck out that pan
Algorithm