Not a fan of the cut of boneless skinless chicken breast. Tried the stove top sous vide technique on it and it still came out over cooked- well either that or its just an inherently pretty dry bit of bird. :(
Hey Chef John, OMG this dish looks so good. I wanted to know if I can use this brine for a small whole chicken? Can I leave it for one hour? Can I add other seasoning after the brine is done like onion powder etc. Thanks for making a great video. Any tips would be helpful. Thanks again Rachel
Yes, you can use for a whole chicken, but not sure exactly how long is optimal, have not do it. You better google an expert source like serious eats. Good luck!
salaam 3alykom { means : peace be upon you "The greeting of Islam" but in Arabic pronunciation :) }
I'd like to admire your recipes "especially" your comments on videos and your cooking style it looks eastern mostly and i like it. *forgive me for being bad @ English :D
22 comments:
My mouth just started watering, can't wait for this video!
Oh, by the way, we loved your Kung Wow chicken, it was delicious.
my god.....
animal hater blog
Those don't LOOK low fat... what are you up to now Chef John?
Animal hater? I love animals... grilled, baked, broiled...
Hope the wait is not too long, as the picture looks gorgeous. The world also needs more hyphenated food, I think.
^ Funny!
Love what I see, cant wait to bite into it!
Amanda, Sorry, but I couldn't publish your response to Angie.
While I pretty much agree with everything you said, a couple of things went over the line regarding the civil tone I like to maintain here.
BUT, thanks for defending me!!
Not a fan of the cut of boneless skinless chicken breast. Tried the stove top sous vide technique on it and it still came out over cooked- well either that or its just an inherently pretty dry bit of bird. :(
Love the cooking of yours, ill try it! :)
wow, such chicken looks so delicious!
have a great time,
Paula
Aww come on! This is pure torture. Release the recepie allready :)
Oh, I sooo love fried chicken. But does it have to be low fat? Well, I will just have to see whether it tastes as good as the fatty equivalent... :-)
"Next Up" deal is too cruel!!!!
Hey Chef John, OMG this dish looks so good. I wanted to know if I can use this brine for a small whole chicken? Can I leave it for one hour? Can I add other seasoning after the brine is done like onion powder etc. Thanks for making a great video. Any tips would be helpful. Thanks again Rachel
That crust looks amazing. Thanks for sharing.
Yes, you can use for a whole chicken, but not sure exactly how long is optimal, have not do it. You better google an expert source like serious eats. Good luck!
Love your site. This chicken was delicious.
salaam 3alykom { means : peace be upon you "The greeting of Islam" but in Arabic pronunciation :) }
I'd like to admire your recipes "especially" your comments on videos and your cooking style it looks eastern mostly and i like it.
*forgive me for being bad @ English :D
Thank you!
Would it be o.k. to brine it longer than 1 hour? I am making this tonite, let you know what I think...looks delicious!
not recommended, may overbrine
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