All The Best Ways to Cook Chicken | Cooking 101 With Sohla | NYT Cooking

[@cherylco2487]

something about Sohla's way of demonstrating.. so gentle and calm but not boring.. like a good teacher..

[@drawnimo]

wow! a bayleaf! get crazy!

[@judithcoloma613]

@@drawnimo Fresh bay leaf makes all the difference. Go beyond one or two.

[@deborahpirman3479]

“I’ve never thrown away a spice.” Sohla is so real for that ❤

[@noey-on]

When Sohla was at BA, her wisdom was barely highlighted. I love how she’s been able to shimmer & shine at NYTC as she imparts her nuggets. She’s truly a treasure.

[@amandashamanda9479]

Yes!! She was overlooked and should be in the spotlight because she’s so fantastic, relatable, knowledgeable, and such a great teacher

[@bobsinclar007]

You know what I love about Sohla is she's just like yeah theres 400 recepies for this dish do whatever you wanna do make it your own. Really makes you want to experiment & try the food shes showing off. Real inspiration to new & verteran home cooks.

[@fionamb83]

Yes! The amount of times I didn't make stock because I was like "well, I don't have the right ingredients to make a nice broth"... And now..

[@sarahmb42]

So happy to hear Sohla talk about how "french cooking techniques" are NOT the be all and end all way to prepare food 🤘

[@SuperTinyTurtle]

Why? Why are you happy to hear that? Who ever said that French techniques were the end-all be-all way to prepare food? You seem like a racist with a PhD in the bigotry of low-expectations.

[@georgesanger959]

This is the most informative and well produced cooking series on youtube period. Sohla is an incredible teacher and I hope this series can continue for as long as humanly possible.

[@marismcconnell7179]

Sohla is SO passionate about food, it just radiates.

[@kathym.5676]

I'm 61 and learned an absolute ton of helpful info from this video. You have a new fan, Sohla!

[@SaraH-e2j]

I have been cooking for thirty years and I always learn something new from Sohla's videos. She is so relatable and charming. I just want to watch more! I hope this series continues. It's awesome!

[@NatureRealm-ve4ls]

kzbin.info/www/bejne/onykXquLiL-GiNE

[@chloec6935]

I got food poisoning from chicken this week and I’m watching this anyway because Sohla is always unmissable 😊💕

[@hambonelouis]

She’s absolutely adorable and I love her easy approach to teaching and this show

[@divinecomedy0]

Yikes! I hope it wasn’t from chicken.

[@sarahwatts7152]

I guess get back on the horse? Though when I've been there, I've wanted crackers and to stare into the abyss. Hope you're feeling better!

[@mojinxx]

wow, that’s dedication. when I got chicken food poisoning from a very popular fast food chain, I couldn’t watch or listen to their commercials or drive anywhere near one FOR YEARS!

[@mathw5389]

Handily there's info in this video about avoiding that!

[@macaoron]

"There are no hard and fast rules in cooking." Amen Sohla!

[@m.theresa1385]

Except “stop washing your chicken”

[@ronhatley2444]

Sohla is so fun to watch. She’s humble, funny, practical, honest and straightforward.

[@unitedstatesoffugu]

How iconic can a chef be?? Sohla is blowing my mind every single time. We're all blessed to share our time on this Earth with her. 'Got random herbs wilting? Wow, throw 'em in there! Got a random half lemon? Woah, crazy! Just a bit of onion? You don't even need to peel!'

[@garimajaju8200]

this is my first youtube comment ever -- I LOVE SOHLA! I dont even eat chicken, but I am here!

[@kelseyhamm1292]

I got "Start Here" for my birthday and I used Sohla's spatchcock chicken recipe at Thanksgiving. It was UNREAL.

[@cpp8227]

Love Sohla; her explanations and instruction are the best! Thank you and please keep sharing her videos!

[@bradm4864]

Five minutes in and I’ve already learned like 6 things. First stop tomorrow is gonna be arguing with my mom about wooden cutting boards.

[@cosmoscooking7852]

So glad that right off the bat, she shared Asian recipes and modified even the chicken soup to not conform to any notions of ‘this is the only way’. I’m going to steal her motto - ‘there are no hard and fast rules in cooking’

[@patricia738]

I’m 67 years old and you would think I would know this stuff. Well I don’t. And I love being under Sohla’s wing (😊). I will run out and get a whole chicken tomorrow!!

[@SuperTinyTurtle]

I'm 157 years old, and I've forgotten and re-learned this four different times.

[@patricia738]

@@SuperTinyTurtle this would be a happy repeat

[@aprilsmith2265]

😂 I'm 65 and I was thinking the same thing!

[@patricia738]

@@aprilsmith2265 I’m glad I’m not alone!

[@patricia738]

@@aprilsmith2265 Happy to know I’m in good company!

[@beckyowens2586]

I spatchcock my turkeys. I bought a pair of tin snips, which are big metal scissors with long handles. They're used for cutting sheets of metal. Sanitized and oiled them and they're my special spatchcockin' sheers lol.

[@markowalski1]

It's really the only way to cook a whole bird

[@madisonbaker7056]

That is such a good idea ❤😊

[@ellabiondi1251]

[@agnescleary2312]

What a great idea? I almost dislocated a finger trying to spatchcock a turkey with my poultry shears!

[@Julialuli1000]

I did it myself the first year and it nearly flew across the kitchen!😅 Now I ask the butcher to do it for me. It’s the very best way to cook a turkey (dry brined)!!

[@bklyncyclist]

Wow. I watched her making eggs and couldn't believe how good they came out, and now the chicken. I did the spatchcock recipe just as she did it, except olive oil and not ghee, and it was just incredible. I would do it that way every time. And it is easy too. Just beautfully browned, crispy skin, incredibly moist white meat and perfectly done dark. I only wish a chicken had a dozen wings.

[@shyeahright]

Omg sohla baby chef??!? Ahhh congrats, how did I miss that before? 🎉💕

[@brentspetner3395]

If you go re-watch the rice episode you can totally see it, I didn’t notice it the first watch but I just went back and it was definitely noticeable.

[@tyyenna]

if you checked her ig, shes already given birth!!

[@shyeahright]

@@tyyenna that’s awesome! 😄

[@kookykiddo]

@@tyyennaomg 😭😭 yayyy

[@anujpramanik1819]

​@@tyyennaYeah her baby was born last year in September.

[@hagninety4116]

Who else loves Sohla as great cook and also an awesome human being?

[@mugflub]

Sohla is my current favorite cooking teacher. She is so funny and charismatic and explains everything so well. Love her.

[@RachelLondon202]

This series is such an incredible resource; Sohla is so knowledgeable, thoughtful, and fun. Thank you NYT!!

[@RoseanneVSabol]

It does NOT get any better than this. Sohla is a gifted chef and teacher. I thought I knew how to roast a chicken. Well, I learned quite a bit here. Thanks so much, Sohla.♥

[@wildpugs]

One of the best collections of chicken cooking tips I've seen in a very long time. Solar is an excellent teacher.

[@bethanyhunter8091]

I find her to be so soothing and calm and excellent for my state of mind! She makes me feel like anything is possible, and if it doesn’t work, turn it into something else or Chuck it. It’s ohhhhh-Kaaaaaaayyyy

[@whiterabit]

Sohla is amazing I love how she explains everything ❤❤❤

[@spaceforlifeca]

I'm so glad you addressed the bones. I am an unabashed bone hoarder and my soups and the people who eat them are very grateful for that.

[@p9jpd9]

Love Sohla! Please, more of her

[@qprimera]

Sohla is so engaging and good at this glad to see her getting a spotlight, just one of the best

[@seashellsales]

I’ve been a longtime Sohla stan since her BA days. She has such a calming, reassuring way of teaching, like a cooking therapist for folks like me who have a little kitchen anxiety.

[@HomeGrownCountryGirl]

Sohla! You have a beautiful gift of teaching. Simplicity and humor…and beauty! I hope you continue to share your knowledge with us. I’m excited to get back in the kitchen and try some new variations and methods. Thank you! Congrats on the baby bump! You and your family, take care.

[@floief]

So glad Sohla did Chicken Adobo. My family loves it. It's so tasty. Got the recipe about 40 years ago from a Filipino friend. As she said "Best over rice".

[@mikejokurst4429]

This such an awesome way for Sohla to tell us about cooking basics! Her greatest strength is her ability to step into the mind of the beginning home chef and communicate so clearly. It's just wonderful! I was only going to watch the video for five minutes and I got sucked into it and watched all of it. Thank you so much!

[@madelineS98789]

I’ve been cooking all my life and I still love your perspective and techniques in the kitchen. Thank you Sola!

[@makeupdiaries6438]

I appreciate the well researched intro on adobo. People think it's soy that makes adobo, it's actually the vinegar. In our family, we add ginger to chicken adobo.

[@The_Farwall]

I find watching Sohla so calming, and then I learn stuff along the way.

[@JanetLynnGomes]

The best Chicken I have ever made, thank you Sohla for the spachkock class. I went out purchased a 5.2 lb chicken & Ghee by Servio...my partner said he had NEVER had chicken like that. You are the best!

[@rianafying]

i love sohla she’s such a charming host and makes cooking feel so approachable. grateful for this video ❤

[@marajevomanash]

God bless you. May every woman on this planet cook like Sohla. May all the vegetarians and vegans change their mind.

[@emilygutierrez3735]

Omg Sohla congrats on the pregnancy! I love you and I totally agree with cutting up the onions that’s why I always loved watching you since Bon Appetite

[@alluraambrose2978]

Most amazing and least pretentious cook out there, love her♥

[@DJSephEntertainment]

LOL. She literally cried racism where there was not racism.

[@originalhgc]

For the brining, if you only have fine salt, then a good old salt shaker still works to get a regular distribution. You can wash it off when you're done.

[@charlesdavid81]

You are the coolest person in cooking!! Hands down. Ham is 2nd. I have watched your videos since the before times and I have learned so much. Thank you for being so consistently delightful.

[@horatiojones8916]

I am a 62 year-old cooking rookie, trying to roast a chicken for the first time, with the help of my 8-year old daughter. We did the spatchcocking and dry-brining, and the result was brilliant. It was really the best chicken I have ever had, and I can't believe we did it! Thank, Sohla! But, now I have a follow-up question. It seems my oven is a bit of a mess. Is there a good trick to avoid that?

[@TimeyWimeySciFi]

Sohla, by herself, teaching us how to cook, is pure gold!!

[@kaywill9749]

I just received your cookbook, absolutely perfect. I love how you explain everything and the reasoning why you do stuff. And you and Ham are adorable to watch. Thankyou

[@ag90883]

Excellent PSA on chicken handling! Did not know "why" wood boards were better for cutting chicken on(capillary action).

[@stuart5960]

Sohla, the way you instruct is a gift

[@BarefootFarm]

Sohla is a gem and wonderful teacher!

[@drd8251]

This is the first time I’ve seen Sohla anywhere. I rank her along with Kenji. Give her more air time!

[@kjdude8765]

She's been doing a lot. Food52, history channel, the team cooking show on NYT with Ham, stand alone recipe videos, probably others too.

[@salmaelshahed581]

Sohla makes me a more confident home cook. Thank you Sohla, we'll follow you anywhere ❤

[@katiemoore-rg5vi]

GROCERIES!!! as if Sohla wasn't cute enough already! Also, after the egg video I made six fried eggs at once with no broken yolks.💙 still have not made a decent pot of rice without using the " pasta method" but I know about rice porridge now so I fret less about over watering.

[@maryleemccown8889]

You are rocking my world girl! Thanks so much for your down to earth cooking lessons!

[@caa18]

I love Sohla and I would watch her make anything. It always looks so good

[@toin9898]

Sohla is the only person I've seen who does my onion cutting method. I usually just top the onion, flip it on the new flat edge and cut radially all the way around. Keeps my fingers fully out of the way 😎

[@soonlet4977]

I learned it from my parents and never knew there was another way 💀

[@m.theresa1385]

I was taught it when I was a mother’s helper. She taught me how to make steak tartare before I even knew what steak tartare was (I came to love it. That was about 50 years ago 😳

[@elmoteroloco]

Anyone can show you a recipe for the fanciest or the simplest dish, but only moms, grandmas, and a few chosen by the gods can really teach you how to cook. Thanks a lot for the tips, young lady.

[@lewislarry9026]

I enjoyed watching and learning from you. It’s always a gain to watch you all cook in NYT Cooking. Bravo!

[@JavierHernandez-sp1mx]

You are a Revelation! Your way of sharing your knowledge and your care in giving advice from such a humble viewpoint.... is Amazing! Learning to cook is the unavoidable result of watching your videos! I thank you and wish God blesses you in your future culinary (and personal) pursuits. Greetings from Puerto Rico. Your honesty is humbling.

[@dachandewuffsteiger]

Always a delight to see a Sohla vid. And all of this looks amazingly delicious. Also YES no hard and fast rules in cooking! If it tastes good to you and anyone you may share it with, it was a win.

[@aprilpeterson9105]

27:11 Yes, preach. I never throw out spices, I just think of recipes to use older ones up. But my mom has had some mislabeled jars of spices for over a decade 😮

[@sevenandthelittlestmew]

When my mom passed, my husband cleaned out her spice cabinet, and there were spices *in their original containers* from 1973! 😂

[@austintenenbaum201]

Thank you for explaining the wood cutting board thing for raw meat!!!

[@1337billybob]

Plastic is still fine to use but is a bit more energy intensive. If you have a large sink plug it up, put all the chicken contanimated tools in the sink, cutting board, knife, bowls for scraps (I line a ziplock bag in a bowl for skins and bones to make doggy broth and freeze for later). Drizzle them in dish soap, and heat water to a boil enough to submerge the board. If your sink is small do multiple pots of boiling water to pour over. All the chicken bits left on the knife and board will immediatly turn opaque. It's an effort but I have never gotten sick from chicken.

[@Syveril]

Another way is to put plastic boards into the dishwasher and let it do all that work. I'm don't normally run my dishwasher, but if I've used plastic boards, in they go. @@1337billybob

[@m.theresa1385]

Yeah, that was a surprise to me. I have a set of plastic color coded board toppers that I’ve been using, I’ll have to rethink those. Maybe I’ll keep a separate board and wash with vinegar and boiling water immediately after use. Gotta be careful not to contaminate the sink with it. 🤷‍♀️

[@ryanwilson_canada]

Always nice to see Sohla, her energy is absolutely fantastic. Also Congratulations is an order! Looking forward to this video.

[@suesholin7398]

This is the best cooking tutorial I've ever watched. Amazing.

[@alisonpollack4287]

Wow, this was great!!!! so many good tips, and just downright practical simple wisdom. I am a new fan for sure!

[@AlexAlex-gj4jd]

So frick'n excited to see Sohla preggers!!! Congrats to both of you! It couldn't happen to a nicer couple!!!!

[@madameknees]

I love buying corn cobs, cut off the kernels and put the cob in the broth to add that sweetcorn sweetness to it.

[@dianneperkins9192]

Thank you for that hint!

[@shellyjene2066]

What a wonderful video!!! You're a good teacher, and I love how you are not hung up on tradition. There's more than one way to do things, and I love your logic😊

[@anyasnyder2310]

Oh Sohla, I love you. What a breath of fresh air.

[@dougiebthatsme]

Excellent explanation of the cooking of chicken. Thank you for coursing on prepping first before handling the chicken!

[@megabiggs]

even with her book, i ALWAYS learn something from sohla’s videos 🙌 these are fantastic

[@meowplz]

omg that chicken adobo is absolutely one of my favessss LOVE this so much❤

[@brisci]

I love the description of cross contamination. It will spend over an hour cooking . Spot on. I have probably had 5 food safety courses in 5 decades, this is wise advice.

[@williamloutrel1538]

The “Radial Cut” of the onion at 18:46 is brilliant. Thank you Sohia, my dislike of chopping onions is cut in half, at least.❤

[@tvardz8472]

You're a freaking legend Sohla! I've missed your face! Both you and Kenji just popped up in my feed. My two favorite foodies. Looks like I have some vids to binge!!

[@nicolehalligan9024]

Sohla! You are so refreshing! Love your videos and your energy!!

[@GregCurtin45]

Thank you Sohla and #NYTimesCooking. Every single second of your videos I am learning something and all of the questions I get while watching always get answered.

[@SBiie226]

I enjoy Sohla’s videos so much!!!

[@peggyruggles3754]

Awww, you guys are having a baby. Congrats!!❤🎉

[@bklyncyclist]

I'm trying this again. The first time it was incredible, the second time I was cooking at my sister-in-law's house and she doesn't have a well stocked kitchen. She didn't have kosher salt and when I asked her what she had she had a small container of fine sea salt, just what Sohla says NOT to use. The chicken itself was huge and her oven does not heat up enough so it took a very long time. It came out OK, but not like the first time. Also, I've made duck breast a few times recently using a recipe I found on the web, and never noticed before that it was Sohla's recipe/method. I know who to go to for these now.

[@hannahbobker4458]

Amazing recipe! First time cooking a whole chicken and you made it so easy!

[@ravasolix]

I Love Sohla

[@nicolebell-m1y]

Love Sohla’s videos!! Keep them coming please 🎉 love from South Africa 🇿🇦

[@gustavderkits8433]

Sohla scores again! I like these authoritative instructional videos more than the stunt single ingredient meal videos.

[@cinemaocd1752]

If you roast a whole chicken in a dutch oven with and inch or so of liquid in the bottom (combo of white wine and chicken stock is classic) you will always get perfectly cooked white and dark meat. Start by braising with the lid on at a lower temp (375) for a half hour, then a half hour with the lid off at high heat (425). This is a way more approachable method of roasting than spatchcock. You lose some skin (everything submerged won't crisp) but most of a chicken back isn't really served anyway and can be saved for stock etc. The recipe chicken with 40 cloves of garlic from the joy of cooking is one that uses this method that I've made hundreds of times and it always turns out. Literally throw 40 clo0ves of unpeeled garlic in with the broth/wine and that's all there is to it....

[@jasminefernandez7537]

i appreciate the cross contamination lesson so much. i always get so worried i’m doing something wrong so this really helps me know how to keep clean

[@PatbroBro-sn8yo]

Great tips, from food handling, hot to cut a chicken and it's parts, with termpertures and preserving flavor from the butcher board to the oven. This help me of years of ignorance. Thank you.

[@vincentdavepenaranda3983]

From a thermodynamics perspective, Sohla's so accurate when she said, "heat makes stuff dance."

[@hulapineapple]

This is the first time I’ve seen someone explain the difference between rendering by itself vs searing and the reasons why you would do one or the other.

[@staalburger9811]

You are sooo right, spices in my house are like a second religion, they will never get thrown out, no matter how old they are. I love your videos, Lady. And that Adobo recipe is delicious. My friend from Manilla gave me the recipe, but yours is just at another level. Way ❤❤ Better and more delicious.

[@divindave6117]

The Story of the Three Legged Chicken A man was driving down a country road one day, doing maybe 45 mph and noticed a chicken running along right beside the car. The man thought to himself, man that's a pretty fast running chicken... so he sped up to 60 to see if the chicken could keep up. Well it did, and more than that, the chicken passed the man up and increased his speed up to 70 mph!!!. The man followed the chicken down the road and thought he might be seeing things, because it looked like the chicken had 3 legs, which might account for him being able to run so fast! Suddenly the chicken veered off onto a dusty dirt road and the man followed him. A minute or 2 later at the end of the dirt road, the chicken ran across a barnyard, behind the barn and was gone. The man driving the car came to a screeching halt in the barnyard. There was a farmer standing there, so the man jumped outta the car and asked the farmer if he saw a 3 legged chicken come racing by. The farmer says ... well yes I saw him, he's mine, and I raise 3 legged chickens. The man in the car was astonished and then confusingly asks really? What? How? Why?....... The farmer told the man... well when we have chicken for dinner, I like the drumstick, my wife likes the drumstick and my kid likes the drumstick too, but there are only 2 drumsticks. So I figured out to raise 3 legged chickens so we can all three have a drumstick for dinner.... The man in the car was amazed the farmer figured this out, and so he asked the farmer.. Well tell me, how do they taste? .... The farmer says to the man...., Welp, I don't know how they taste, these 3 legged chickens run so fast I can't catch them ! :)

[@thomp9054]

Sohla is a terrific teacher

[@Kermitthebadger]

Sohla, you're just incredible

[@anulka009]

Really interesting and simple recipes - Can't wait to try them! Sohla is the best

[@raulg19]

I love how you don't waste any of the ingredients!

[@squeektheweek6949]

I really hope I am not wrong here, congrats Sohla and Ham on your new or soon to be born child!

[@poppysdaddi]

i love the dutch oven bit.. i found my beautiful red Calphalon dutch oven at a thrift store for $15 and it’s my favorite thing to cook with

[@nomadicroadrat]

The good thing about these videos is one can stop and go back, plus captions are available and speed times can be slowed. Sometimes she speaks too fast. She's just enthusiastic, I get it, that why it's good to have the options stated above.