Adam Ragusea SHOCKS French Chef | Pro Chef Reacts

@aragusea gets Frenchy’s stamp of approval with this chicken chasseur dish that reminds him of his grandmothers cooking!

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Okay I don’t know which of you two is it more racist but it doesn’t sound good to me it soy sauce is a CH is an Asian ingredient you put twoo much of it it’s going to taste more Asian people there’s nothing wrong with that I just want to

Be the first to say that kill the heat wait for the bubbling to stop and then we’ll make it up to the French by finishing this sauce with a lot of butter melt it in gently so that it stays emulsified one time when I was a

Kid wait wait wait so I can’t talk about it being more Asian with more soy sauce but it’s okay with more butter it’s more French it’s okay to to be racist against white and especially French because they don’t give a Fu sheine out here not your typical Chef owner of mission sandwich

Social located in Williamsburg Brooklyn winner of Beat Bobby F season 1 and today I’m going to be reacting to Adam rusia chicken chassa Frenchie chicken stew with tomatoes and butter with your favorite co-host Chef Paul Frenchie the animal damel before I go on with today’s episode I do want to give a special

Shout out to my amazing Patron l29 9 thank you so much for your support you along with all the patrons really do make a difference on this channel and with that said on to the reaction new year new proch Chef reacts episodes what why do you mean new year because by the

Time this comes out this will be the new year now you’ve ruined it now everyone’s going to know that we filmed this before the new year that’s because you have that mug and I still have this mug yes you haven’t gotten your own get fat mug

Which by the time this episode comes out these will no longer be available but the contents of mine are so much better I need coffee buddy I’m tired so with that said yes New Year and we are reacting to a whole new channel we have never reacted to this is good

Yes this is good this is good wait good abuse Paul or good I’m going Tojo like a Goa is it Goa good or is it Jack good for you good is it for for entertainment purposes it’s for entertainment purposes oh it’s not going to be good no but he’s making chicken cha

Chasser yeah oh yeah oh yeah yeah all right I just wanted to make a big sloppy French country classic chicken chasser chasser means Hunter just like chicken catori means Hunter’s chicken in Italian and it’s the same basic concept in both cultures chicken stewed in tomatoes but this is considerably frencher you’ll see

You can buy chicken pieces but I’m starting with a whole chicken in Parts because lately I have been grabbing these two big hunks of fat at the opening of the cavity I like that he had the knife in the chicken just it served up it was like a nice visual that was a

Good touch and look he’s not wasting the fat that’s going to be like the fat content I feel like you like this guy like this guy already yeah yeah this guy’s got a great podcast by the way very nerdy he’s he’s really into the food science but also the quality of his

Work as far as his videography and production I really respect to I think it’s incredible the overhead cam like we don’t have anything like that we don’t have anything like that no not yet okay yeah we have Jordan we have he makes Wonder can we put him like a mission

Impossible type of pulley system where he’s like throwing them in the pan to render for my cooking fat you can just use oil if you want moderate heat under that fat so that it doesn’t burn while I chop up a pint of mushrooms normal white Buton mushrooms super cheap you can slice them

But I think quarters taste more substantial carrot is not super common in this dish but I want one and I have it so yeah so he called them like uh uh button mushrooms but white cat mushrooms or uh Champion de par same names okay then that’s just the French way of

Saying yeah butt and mushrooms it sounds so much s in those go to start cooking in the Schmaltz if ever there was a time to use shallot instead of and for those who think I’m Jewish that’s a Jewish term schaltz is it yeah it’s chicken fat you

Know when you go to Jewish delies and that whatever guys I can fit into any scenario except Asia no what what you going to start busting out Chinese on me now if I did right now how up would you be I I probably like would

Have be able to talk to you for the rest of the day like like our whole relationship’s alive and if I spok it better than you You’ be like mother yeah yeah 100% 100% speaking of Chinese I brought you here show show the people the uh chili flake I brought

You this one yeah yeah la la that was good yeah it was pretty good it was pretty good there we go yeah that is the that is chili oil for my own personal use and I love how close do I need to get to get the her picture oh

It’s not autofocus but that with dumplings is the bees knees which I gave you a whole bag of for for our for our friends giving yeah friends giving gift and I told I told you I made a whole day of cooking them right and I at ate them

I had all my condiments out and I tested every scenario every variable every combination everything on them they went all that whole bag went did Blondie have any no no no dude that was like four or five dozen dumplings that was a day where stuff I told you dumplings are my

Thing bro that was a day that it was dumpling day it was dumpling day dude you look like a dumpling right now it’s just the French pan sauce way they’re so fine that they tend to burn so I’m not going to put them in until the mushrooms are about done one thing I

Like about dropping in the fat hunks is that they keep on rendering as you cook it’s time relase fat as the mushrooms absorb it the chunks out even more yeah this guy’s good right trademark I’m taking that all right shallots in and I’ll I’ll turn the heat

Down so that I can break down Cooks all the way through that’ll be in the sauce and when you find that bit you’re the lucky winner yeah cutting the skin between the breast and leg quarters and then I dislocate the thigh joints so that I can find them

And cut through them more EAS that’s generally how I break apart chicken pieces it’s a good method if you don’t have a ton of skill with the knife stir that see the thing is this guy’s so detailed to in its explanation and I

Will give you this I do talk a lot I do draw out things sometimes and then fren of and start falling as and hurts my a little bit and I got to say adamia does a great job of just like keeps it simple neat it’s neat and tidy

Y you know and to the point to the point watch and learn yes sir yes yes I really like skin on boneless pieces for dishes like this so I’m just shearing the breasts off of the carcass if you cut a breast in two pieces it helps to cut about 23 up from

The skinny end those are now equ pieces I do want to debone my thighs underside of the thigh cut along the bone and then get in there with a smaller knife and just dig it out not that hard if you don’t care about it being pretty you can

Bone out legs but I don’t feel like it today season thoroughly with salt and pepper and the really old school thing to do is coat the chicken pieces lightly in flour this will make it nearly impossible to get crispy skin so it sounds like he’s not missing a beak this

Is grandma style bro yeah yeah yeah but helps the chicken brown it thickens the sauce and it helps the sauce bond to the chicken I’ll push my veg to one side and Slide the pan so that they’re a little off the heat I haven’t seen this in a

Long time really like like removing it like this is like the reason why um G and the reason why it’s all one pot yeah is because my grandmother cooked this in the fire in the fireplace yeah so you had you had a chain that came down and you had this

Whole Skillet that hung with a Hannah that hung over the fire and you did everything in there so yes so you had to learn how to cook everything one poat without burning it you had to like this is this would have been the way to do it

Like over the fire because that’s all you have is that space very interesting wow this is it seems like this is already very much Frenchy approved I am loving this guy wait hold on hold on I’ll be right back people can still see you right up there going to need some

More cooking fat and then in the chicken goes skinside down you can Brown it in batches but whenever you watch an old French grandma cook a fry like this her pan generally looks like that and he used that’s the proper term a holy this guy did his homework to use

That word I haven’t heard that word used you know how how how I relearned that word cuz I didn’t know what the word was I only knew it from Bugs Bunny freck aay rabbit that is so old I just dated myself that’s like fra rabbit Elmer fud I know Elmer F I love

Elmer F crowded I don’t want to Brown Chicken too much when chicken skin especially gets really Brown it throws off some pretty nasty flavors I want gentle golden Browning and I don’t care if sck to the bottom of the panp it’s those little imperfections those little gnarly overdone here and overdone there

Maybe not there that that makes it home style cuz you you get a little bit all over the place and you get to enjoy a little bit of everything I like seeing you excited I am excited very excited the bottoms have browned a bit I’ll turn off the flame so that I

Don’t create an explosion and then deglaze with conac lots of recipes use a little conac plus white wine I’m just doing a ton of conac I love it heat back on now that the bottle is safely away you can ignite the booze if you want now but that’s mostly just for show it’s

Reducing just fine as is except you flambay the out of some stuff at googa it’s definitely for he wanted that he wanted that it’s always for show I don’t like to flambe you don’t I know I I like to every ounce and every spittle of

Flavor I want to keep so why waste it unless you’re using the flamb bay to sear and to create car caramelization but like if it’s just for show no okay a small can of tomatoes crushed Diced Fresh canned whatever not too many I don’t want this to taste too Itali

Italians are more are tomato heavy okay gotta but that’s a those are that’s a good quality canned tomato yeah I would rather use that than fresh tomatoes actually oh yeah I mean uh yeah make no mistake guys uh there’s no problem in using can dice canned tomatoes and stuff little secret when you’re

Shopping when the farmers pick their their crops the best product goes to cans then it goes to Frozen and then the rest gets done is serve fresh Frenchie we have a podcast now and a lot of our viewers actually don’t know about it can you tell them about our

Podcast tell them about the podcast so you want to get fat podcast as Blondie would say come get fat with me we talk about a lot more than just food we give you a behind the-scenes look at restaurants but we also cover current events it’s a work in progress

It is a work in progress and it’ll always be a working progress like you and I are and uh come on we need to make so you want to get fat the brilliant idea that it is Big please share everybody needs to partake on this we

Want everybody to get fat you know not not size-wise just so come join us we’ll see you there stay fat everybody yes I’m going to make my own stock later with these trimmings but I might as well drop some of these bones in now to flavor

This dish now we just cover and simmer for like an hour until the chicken is as tender as you want he’s right it’ll add flavor but it’s it’s an extra step it’s an extra I would have put all that in in the dish right right right from the

Begin here all that I would have left it bone in yeah I I love cooking my protein bone in yeah and all all those bones would have helped and I love like when it comes off right off like you hear that sound effect no sound effect needed

To be added I like when it’s just getting fork tender but it’s not in much danger of falling apart yet that was about an hour and out the pieces go that lid has a lip so they’re not dripping nice time to finish the sauce by pretty much just boiling it down until it’s

Thick took me about 20 minutes lots of liquid in here to boil out and what is he doing right there Paul reducing reducing so you see look you see the nubbies mhm that doesn’t look pretty yeah yeah true it’s unattractive yeah so if you cut off all that cartilage and

Just Expos the pure B that would have exposed itself nice and clean that’s a nice touch remember you’ll have to stir more often as you go because as it thickens it’s more likely to stick to the bottom and burn okay nobody tell the French but I’m going to take my

Additional salt in the form of soy sauce I have increasingly been hiding soy sauce in I do that so and I’m French uh there was one person that showed me when they make french onion soup they put in a little dash of a dark soy well you

Know what I would rather because the original recipe for onion soup is you’re you burn an onion you burn an onion to to get that dark color into your right right into your onion soup right but it has a bitter taste to ite right you know

It’s like a like I said like onion soup traditionally is a quick recipe that you do after you know Christmas Eve Mass like after midnight you you make onion soup after you’ve done maass so like 1:00 in the morning you’re making a quick onion soup and you burn that onion

The soy sauce takes omits you get the same coloring right without without the the burning of without the bitter taste of the burn right so you get the color you get a little benefit of the salt right the Umami the word that you hate

So much but soy sauce has a lot of it your mama oh Mommy where is your mom where’s your mommy oh Mommy and if you use a little it doesn’t taste like Chinese food it just tastes meaty meaty doesn’t taste Chinese is that that’s a little no

If you put in too much it’s going to start to taste Asian you know okay I don’t know which of you two is more racist but it doesn’t sound good to me it soy sauce is a CH is an Asian ingredient you put too much of it it’s

Going to taste more Asian people the there’s nothing wrong with that I just want to be the first to say that heal the heat wait for the bubbling to stop and then we’ll make it up to the French by finishing the sauce with a lot of

Butter melt it in gently so that it stays emulsified one time when I was a kid wait wait wait so I can’t talk about it being more Asian with more soy sauce but it’s okay with more butter it’s more French it’s okay to to be racist against white and especially French because they

Don’t give a Fu I don’t give a f you know how many French jokes I’ve heard yeah uh-huh good for you my parents took me to a fancy restaurant and I ordered the Hunter’s chicken because and I was blown away by how rich and milky the sauce was

How do they do that the answer is butter a little more pepper and I think you know how you people will add cream to a sauce well that go straight to butter it’s even better yeah yeah yeah chicken pieces go back in minus the inedible bones and such spoon all the pieces with

Sauce and let them reheat you see that’s a good step removing the meat don’t let it get over Dr gets dry you know by doing it now he will still be able to get it tender but it’ll you know the legs will still hold together the thighs will still hold

Together did he use any alcohol the conac right yeah the conac yeah yeah you see that was like 4 minutes ago and you forgot that already again like Mar I marel says I forgotten more than you would ever know the only step that my grandma do

And that’s the little secret that I have is I would have I marinate whatever alcohol I’m going to use I would I will marinate that protein in it beforehand and then still you’re not wasting it and then you still say you save it and then put it back in

Right how long would you marinate it for at least overnight listen I have the luxury of time yeah the the longer the longer you take to do things in French recipes the better they are and this is why nobody wants to be a French chef a traditional French chef because it’s labor intensive

Everybody wants everything ready yeah like these you can buy them made already and you and I see it you still make your stock from scratch like kudos to you you know that’s becoming more and more of a lost start Teragon which has a mild licorice flavor drop that on a triet in

The middle of the table and you’ve got a darned impressive easy cheap and tasty alternative holiday feast Mak yeah I’m having it with egg noodles boil in salted water as long as the package says I love egg noodles I love egg noodles but um the Germans make spel that would be

So much you know when you’re reducing like that’s when you would put in your spel yeah oh yeah drain and if you melt some butter all over them they can hold for hours until the chicken is done here’s why I like boning out the thighs so much easier to eat simple Country

Classic for a reason y’all give it a sh fork tender fork tender but it’s still holding of course it should be like my co if you guys come to Lage so we talk about the French onion soup burger so often uh but I got to tell you like my

New favorite dish on the menu is the cocoa van I love that dish if I didn’t want to be cheap I would just put two thigh pieces not the breast and the right because the breast never translates well into like those recipes right like when you’re the head of the

Family and you like if you get to pick I would you know I would pick the thighs and then the white meat would go to everybody else yeah well I mean uh every time I have your cocoa van every time I’m going into the uh breast meat part I

Like break it down and kind of shred it and then I shred it into the but you eat the the dark meat on its own then you shred the white meat into the but there’s another we should I should almost give that instruction to people who order it uh but there’s one more

There’s one more thing I do with your cocoa van what so I shred it I mix it into the sauce so it almost it’s almost got like kind of like that shredded chicken Mo P chicken then I take a piece of bread with butter on it and put that on

Top that’s that should be a sandwich oh dude you should do a sandwich we should two sandwiches yeah yeah you take the leral binon recipe yeah with all the sauce and everything it has and then it shreds and then that’s inside you can do a collab here like I’ll Supply you with

The bread dude no I’ll Supply you with the or we should we should do like we should both offer it at the same time something like that you know like a one week special between our two restaurants well for me it’s gonna have to be a lunch special okay whatever whatever you

Want man you know I’m flexible with you but I always the the beef binyan like I always thought that the shredded binan would have been a perfect Taco filling well you know uh we are going to start doing cooking videos like I want to do french onion soup with you wait do you

Know the can you make um the bow or do you buy those bow the bow buns no no no I don’t make those you but there so many places that make good ones I would do I would love to do a shredded be Boran b OO I really want to try it

With my Dutch crunch bro I’m going to you know I’m going to bring some like some uh some Loaves and how do we shred the beef borgini on we will find a way yeah are you making fun of me maybe I don’t care give it a shot and report back just

Don’t tell any French people that you think any changes and you see that original flower that he used to when he dredged the chicken a little bit in the beginning doesn’t need to be be perfect for this recipe it’s just like it you’re getting on the chicken you get a little

Bit of sear of it but it’s at the end of the day it’s to thicken that sauce yeah yeah yeah that was good great video can I see him what does he look like oh you don’t oh yeah that’s right you didn’t see him oh this is where you look good

In editing because Jordan will cut this out and by the by the time I by the end of what I say you pull it up that’s him Adam yeah yeah good looking fellow very approachable yeah very approachable you know uh he’s got a great podcast very informative voice

He’s got a great voice makes great content um yeah I just wanted to show you I wanted your first exposure to Adam rusia to be something that you would connect now is he again I’m showing my ignorance but is he is he part of the

Food the food yeah yeah I am I feel like he’s on his own Island though I don’t really see him collab with other YouTubers is he why is he not a chef no he’s not a chef he’s just a food Enthusiast why why am I liking people

Who are not chefs but we’ve we’ve covered this a little bit you know like the they’re coming they’re coming from an Angelic perspective well but they’re also coming from a passion perspect hav’t been tainted they tainted they haven’t been tainted by the by the business yeah you know you and I we are

Concerned with food cost with labor with time you know oh we don’t have the time to dedicate this if I do have time like I’m going to take you know save some labor and work a shift you know something like that at least that’s his

Thing is this what he does this is what he does now yeah yeah I I I don’t know I don’t recall what he was doing before there’s certainly a Wikipedia on him but I want to save it I want to save it for another day um okay yeah I’m glad you

Like this that was really good that was like uh that was uh Soul healthy yes indeed you know indeed all right buddy well it is the new year or it’s going to be the New Year by the time this video comes out excited to react to a a lot

More stuff with you we got some missions that we need to do this year no pun intended release the dingdong sauce check out the so you want to get fat podcast and you know what Frenchie yeah so many of the people watching right now they’re not subscribed can you please just tell them

The deal like what they need to be doing right now come on guys subscribe I mean it’s just this subscribe hey are you enjoying this content and want to stay up to date for the latest and greatest for all things Chef Bryant’s out then you should

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Keep you up to date with all things Chef Brian sa be sure to visit the link in the description below and sign up for the mailing list today before we close out this episode I do want to say thank you to all of my amazing patrons guys

Thank you so much for your support and remember for the rest of you by becoming a patron you get to take advantage of some awesome perks like early access to new episodes uncensored extended versions of certain episodes and most importantly Pat exclusive content remember don’t be afraid to fail cuz it

Can only make you stronger and with that said I’m Chef Brian sa not your typical Chef happy New Year yes who are you oh I’m Frenchie say bye to the wide cam bye find a silent vo and Stay [Applause] takeing back