3 Michelin Star "Whole Bird" | Per Se

[@ParkerHallberg]

Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com Recipe: go.parkerhallberg.com/perse-the-whole-bird Chicken Breakdown Training: go.parkerhallberg.com/chicken-breakdown

[@themasalaman]

really cool to see someone with your experience break it down into approachable steps at home. rooting for you and this channel, Parker!

[@ParkerHallberg]

Thanks, I appreciate it!

[@FUNNYANIMALCENTRALYT]

Love the videos bro, I don't understand why you don't have more subscribers... Keep it up and don't worry about it!

[@EzyTiger123]

Amazing! Your technique and attention to detail are next-level! Thank you!

[@gummibl]

Wow. What an awesome video - you just blow my mind. Thanks a million!

[@Lushimi]

Great breakdown of each step. The camera angles and editing make everything so easy to follow. Love that you always take the extra mile to provide alternatives to what your audience might not have. The attention to detail in the cooking and in the video making is wonderful. Awesome job. I will definitely be trying that super stock and sauce.

[@ParkerHallberg]

Thank you, I appreciate it. If you try it, let me know what you think.

[@brandonprescott5525]

Really great video! Very interesting breakdown on high-end techniques. Gonna wow on date night!

[@ParkerHallberg]

Thank you, it sure will!

[@Chef-donkey]

Awesome work, bru! Love the focus, discipline and respect you showed this recipe.

[@ParkerHallberg]

Thank you

[@RED-if5xx]

Nice work on this one. I made it awhile back and while it does take a little bit of work to complete it was definitely worth it. In fact I purchased a roll of 24" wide plastic wrap after making this just to make this dish and other roulades easier for me.

[@ParkerHallberg]

Yeah, this one was a longer one, but I agree. Good call!

[@robertneubauer8075]

Hi Parker, Fantastic videos. You really make so many of TK's recipes look approachable given adequate time and prep. Is there any chance you have an acceptable sub for 'meat glue'? This looks like a fun day off project meal! Thanks!

[@ParkerHallberg]

Thanks Robert, I would probably just use some of the extra mousse to hold it.

[@mitchmai]

The effort here is apparent. You’re talented at replicating these! Very good video my friend

[@ParkerHallberg]

Thanks man, appreciate it. I watched you Demi video a couple months back

[@mitchmai]

Awesome to hear. @@ParkerHallberg

[@MrSammyLee]

You've done it again - this is great

[@ParkerHallberg]

Appreciate it!

[@davidharbilas4185]

Well done, chef. This was the most fascinating recipe in the book for me. At first I thought it looked very simple, but once I read it through from beginning to end I realized what he was doing. I work for a chef who's a TK alum, and I can see your experience in your videos. Thank you for this.

[@ParkerHallberg]

Thank you, yeah it is quite lengthy but fun. Nice, I cooked with TK a couple of times at the last restaurant I worked at for Bocuse d’or.

[@TheSuperTimur]

Great channel, Parker!! Keep going. I hope to enter this culinary community soon.

[@ParkerHallberg]

Thank you, let me know if you have questions about it!

[@samirzemmouri7219]

The goooooooooaaaaaatttttt. Keep going!!!

[@charlespolanco7427]

Great work

[@larsio72]

Fantastic again! Thank you!

[@ParkerHallberg]

Thank you

[@teigevlogssometimes]

i love you bro this is delightful thank you

[@ParkerHallberg]

Glad you like it

[@darriahlazard]

I love this channel ❤❤

[@antherthalmhersser7239]

Always impressive

[@ParkerHallberg]

Thank you

[@tychill87]

Gotta try that sauce!

[@ParkerHallberg]

It’s good!

[@jpbanksnj]

When is your restaurant opening Parker? I want a table opening night!

[@ParkerHallberg]

That would be the dream, but one step at a time.

[@jgraeff1]

I made this and it was awesome. The only problem was not enough skin for two portions.

[@ParkerHallberg]

Glad you enjoyed it. I had enough skin for all the portions, but just barely. I would probably save up some skin from another chicken if I do it again.

[@supercompooper]

Albuféra is what you have to make now! That in my opinion is the best sauce descending from the supreme as the mother.

[@ParkerHallberg]

Albuféra is one of my favorites, especially with duck.

[@TheYoyozo]

I can say with confidence that I will never ever make this dish, but I'm glad that somebody figured this out. Also if I was not a nice person and wanted to annoy a vegan I'd gift them some Meat Glue.

[@om7303]

Now THIS is the absurdity I expect from fine dining.

[@D1vid3By0]

"Simplistic"- I'd have an easier time obtaining nuclear launch codes than I would making this dish. That being said this was a marvelous watch and you've earned a new sub. Great work man!

[@ParkerHallberg]

Haha, glad you enjoyed it

[@theblobfish9614]

You forgot to mention to refreeze the ground chicken in between grinding steps. Imo its way more important than chilling your grinder

[@ParkerHallberg]

You can, but I don’t find it necessary.

[@theblobfish9614]

@@ParkerHallberg i think its pretty common practice for grinding meat, if doing multiple grinds, as the grinding also heats your meat up quite a bit

[@notNights]

Your channel is a diamond find. I watch a lot of cooking youtube; it took a while to get here -- youtube algorithm isn't helping you. Consider some marketing, play with keywords/titles, or partner videos with established channels. Maybe even consider changing your channel name and icon.

[@ParkerHallberg]

Thanks I appreciate. Honestly, the biggest thing for me is posting consistently. We just started posting twice a month from once a month.

[@nicosf100]

thats just way too french for 2024

[@ParkerHallberg]

No such thing

[@AngelaSnow-jy4su]

I'm sure this tastes great but it's just way too much work. I had got tired from just imagining all the work involved by just the 4:40 mark. Maybe do some recipes that don't require a full day to make for the rest of us mere mortals with jobs? No offence to you, Parker, but this kind of dish is exactly why people go to restaurants. And if you're making a complex video like this, maybe outline the main steps in the beginning for people to get a sense of structure and order.

[@antherthalmhersser7239]

Don't take this the wrong way, but you may not be the intended audience here. There are thousands of other cooking channels that are about economy and ease of technique. That's not what's going on here.

[@radaction5743]

Parker shows his passion in his videos. What's wrong with that? And no, this isn't for everyone. My passion is Chicken McNuggets with hot mustard sauce.

[@johannesgutenburg9837]

every single one of these michelin star recipes are the same.... just throw everything into a blender while somehow also using an entire landfill's worth of plastic. I'll stick with katsu thanks