Soup for Dinner: How to Make Chicken Bouillabaisse and Avgolemono

[@c.stevens3414]

I'm a line cook in Las Vegas. My niece really loves cooking. Sadly I don't have time to teach her much. I said to watch American test kitchen. She loves it and I really enjoy you ladies.😀

[@JWAChicago]

Julia, Bridget and Dan are just great - great - great! And everyone else too. This series, ATK, just gets better all the time. Thanks to everyone who makes it. I love it.

[@MaZEEZaM]

Absolutely, even for a world wide audience, the only thing for people outside the US is the brand testing, as interesting as they are, are rarely ever available, at least here in Australia. as far as cinnamon, I personally generally buy Dutch Cinnamon, ive never seen any of these alternatives.

[@MaZEEZaM]

I just had a look and for our local major supermarket, only one of the cinnamon's available actually said where it was grown and that was more an organic speciality product, even the Dutch cinnamon doesn't actually say where its produced.

[@SusanBinks]

Dan's knife work on that chicken is so pretty to watch. Thank you ATK for posting these on KZbin! Those of us w/o tv are super grateful for the chance to watch. I just made your recipe for roasted wing stock - my goto favorite this time of year. Third batch in three months and probably not the last batch of the season. I need a bigger stock pot... 8qt pot is just not enough. As always, thank you for a great show. I appreciate you!

[@Avacarho]

My Greek friend who lives in Australia has told me her family makes Avgolemono and I've always wanted to try it. Thanks for exploring other cuisines other than American, French, Thai, and Indian. Now I've got a foolproof recipe to try.

[@annaeeee7516]

I love that they take a moment to explain the chemistry that makes the recipe work! This soup looks delicious!

[@MTW1108]

I love your clear descriptions of how to make the dishes. They look delicious. I’m inspired to try both soups.

[@LoverofAllThingsGood]

MTW1108 same Looks amazing yum I want to try this on my channel in some variation

[@JAY1892]

I bet Julia and Bridget give the best hugs followed by some awesome food. 😍

[@cindyo6298]

Loved this. This series is awesome. My favorite part was the cinnamon tasting. That avogolemono soup recipe was also clever because I made the soup once with a recipe I found online and it tasted super eggy.

[@Ronibearable]

Avgolemeno is one of my favs, I make it often. I will try your method with blending the rice. Thank you!

[@Operafiend22]

I love the science of cooking tidbits you have in your videos 👍

[@hollym5873]

Your videos are always wonderful and educational. Thanks

[@LoverofAllThingsGood]

Holly M same thought Looks amazing yum I want to try this on my channel in some variation

[@JVerschueren]

Actually, there's no need to core the fennel. Just clean it up, quarter it and slice it. I saw this over on the bon apetit channel, tried it and it works: the core is perfectly paletable. Who knew? -I've only been cutting the core out of fennel for nearly 40 years, personally.

[@bellacucina3209]

You two, Julia and Bridget, are a great team making all your recipes rock!

[@geraldineallison6242]

Test kitchen is my favorite cooks, love, love, love them.

[@kvcooks814]

Made the avgolemono for dinner last night. Used store-bought stock and added garlic, zest strips (which I fished out later), cracked pepper and dried dill to that. Everything else was by the recipe. Turned out fantastic!

[@ChristinaMayoAR]

I just love Dan😍

[@jdjking]

Dan is a rock star!

[@Sierrahtl]

I love the cinnamon test! I bought all the varieties from Penzy’s a year ago and did our own home testing! Everyone who can afford such a test should do it themselves. May I suggest a fruit like tangerines and similar! Kids love it!

[@Forevertrue]

Thanks for the cinnamon and the Bouillabaisse. I always enjoy your work.

[@nataliyagavrilova3329]

Every recipe is wonderful and simple. I want to try them all! Thank you!

[@NOTHEOTHERGUY]

Dan's the man!

[@mariac.2895]

Very very close to our Greek Chicken and Rice. Though our family did not use the dill. I do like that this version doesn't need the egg tempering or standing at the stove constantly stirring for 15 to 30 minutes. Wouldn't miss that at all - lol.

[@susanhudek1596]

Love watching these shows!

[@jasonyoung6420]

My mother in law makes an amazing paella, looks like I need to make bouillabaisse and have a taste off. Great video as usual.

[@Marss13z]

Julia knows the important things...fond. knifework. flavor. What a woman!

[@fordhouse8b]

That chicken and rice soup looks really delicious.

[@nxstng7325]

That avgolemeno isn’t quite what my yia-yia used to make but I bet it’s still good. Fact: avgolemeno cures all sicknesses

[@Joe-hx8mg]

I loved this episode. will try both recipes soon.

[@jackiedee3639]

Love, love, love the tastings. ATK is the best. Also, Penzey's!

[@ytreece]

Love Penzy’s! I miss living in STL when I got to go to the store and catch good sales. Now it’s on line for me :(

[@travissimpson7061]

I think, YESSSS!!!! to both recipes!!!!

[@passiveagressive4983]

Finally! I’ve never understood those recipes that go to great lengths to crisp chicken skin and then cover it in s sauce ! Well done ATK! Lol

[@francinecorry633]

Grind your own cinnamon from a stick you`ll get a very pungent intense flavor that is also less expensive.Unless you do a lot of baking those large jars lose their punch from sitting too long in your spice cabinet,whole sticks have a greater shelf life.Try it using a spice grinder(designated coffee grinder) or a micro plane,you`ll be amazed.

[@teresamesa1232]

I’m not a big fan of chicken but the Bouillabaisse and Chicken and Rice recipes look delicious. Nice knife skills, Dan. That bird would have been destroyed had I gotten my hands on it.

[@rneustel388]

I’m betting that was a cute little chicken-our friends got these chickens that are bred to gorge themselves-they eat so much that they’ll just fall into their feeders. I guess that’s where those huge chicken breasts come from. Dan’s chicken was so much better!!

[@johnryan6456]

Great work as always. Thanks.

[@Mac-ze4gu]

Dan😍😍😍

[@Nocturne22]

I made this a while back sans potatoes and with all thighs - amazing!

[@pattaylor4407]

I worked in a small Greek restaurant in my twenties and well remember how the aroma of the avgolemono soup filled the restaurant. It was tasty, but yours look like it could be tastier, certainly creamier. I must try this! I can imagine it would be just perfect to come home to on a cold winter day. Can the leftover soup be frozen for another meal?

[@jesuslovesyou919]

Dan"s The Man !

[@Cinco-da-mayo]

Amazing recipe,and Dan 🥰🥰🥰🥰🥰

[@LoverofAllThingsGood]

Looks amazing yum I want to try this on my channel in some variation

[@nicholasmoore5168]

these videos are just wonderful

[@bigmike4133]

Yeah cuz fond is flavor

[@LoverofAllThingsGood]

Michael Fregoso so true Looks amazing yum I want to try this on my channel in some variation

[@TheNorthwestfilms]

I know this has nothing to do with the episode but could you guys please do a equipment review on Juicers. Like if you'd like for them to do a video on that topic.

[@amandachristopher126]

Alex G. They have one but can’t remember the name of the video it was in

[@lorrie2878]

I have so many kitchen appliances that I can't possibly find room for more! Don't tempt me!

[@deberahkearns3843]

Gotta try the avgolemono soup.

[@decenars]

Hi thanks for sharing always watching enjoy your day 🇵🇭👍😊🤙🏽

[@MaZEEZaM]

Really nice recipes, thanks 😊

[@bunkyman8097]

As I type I just finished a bowl of avgo per this recipe. I can attest it is the best!!! Just like my local Greek restaurant. Fast, easy, good what more do you want?

[@toddellner5283]

I've made your chicken bouillabaisse. It was an instant favorite

[@irishdivajeffries6668]

I’m thinking a very sharp knife helps big time. I’ve tried all kinds of sharpeners and recently got an electric sharpener that is a pro version. Wow! I can do cheffing now!

[@dun5550]

Soup looks like awesome!

[@kathyowens9901]

What a cool way to make chicken soup.

[@semco72057]

I like the look of that chicken and rice soup, and the chicken bouillabaisse is looking great too and I have never eaten any of these dishes before, but may try it out.

[@marthamika7372]

chicken soup looks delicious 😋

[@rneustel388]

I hope they all get along together off-screen as well as they appear to on-screen!

[@lorraineokie2054]

2 favorites 🥰

[@deckiedeckie]

The two prettiest girls on youtube...!!

[@VBV_OFFICIAL]

Dan is the prettiest girl

[@jenifer34]

Thank you , because you like Vietnamese cinnamon, strong tasty one I knew too!

[@lorrie2878]

I have "good" knives that I keep sharp, but I envy them. Not just the knives but the whoever washes the dishes...

[@rachelsweets]

Looks tasty

[@LoverofAllThingsGood]

Rachel Sweets likewise Looks amazing yum I want to try this on my channel in some variation

[@laurreneberry3480]

Yum!

[@VBV_OFFICIAL]

Half expected them to force Bridget to do the cinnamon challenge

[@kd1s]

What I know of cinnamon is Ceylon and Acacia. Prefer the latter over the former.

[@darcyjorgensen5808]

Loving the avgolemono recipe...but gonna’ use thighs. Tx for this!

[@elizabethshaw734]

Yes I keep Vietnamese cinnamon and I love it.

[@keetrandling4530]

Jack didn't address cassia, the related plant, the ground bark of which has been sold (legally!) in the US labled "Cinnamon USP".

[@elizabethshaw734]

I love chicken bouillabaisse! I have an azerbaijani chef's knife the thing is huge! I am sure it could cut a tree down if I got lost in the wilderness and had that knife with me. :-)

[@r.schmalzried7315]

This could be a drinking game for every time Dan says ‘so ...’

[@denisenilsson1366]

@Jeff, the God of Biscuits 😂😂😂😂

[@hortenciawall-salas9831]

When it comes to cinnamon, Costco has Saigon cinnamon which is really good!

[@LondonEE16]

I'm a huge fan of ATK, but I have to say with the chicken bouillabaisse the addition of pastis is very expensive. (30 to 40 bucks in November 2021.) Not that many people will have it in their house (it's really an acquired taste) so if you have to go out and purchase it, that's a lot of dough for something you might not use again for a long time. When you factor in the saffron and the other white wine, this dish becomes prohibitively expensive.

[@RachelLowther-b1x]

Where do I get the glasses bowling at

[@farmerbob4554]

Pastisse? Could one substitute Pernod?

[@Mleencihols]

I would believe any anise infused liquor would work. Such a small amount is used in this recipe and only used to bolster the fennel.

[@darcyjorgensen5808]

Yes. Or, if you have a strong anise aversion, leave it out. The fennel covers it well.

[@JMDPhotography-Chi]

I haven’t found this recipe in the cookbook

[@ashebox]

4:43 what a clever girl you are!

[@LoverofAllThingsGood]

Ashe Box right?! Looks amazing yum I want to try this on my channel in some variation

[@ccxmc]

11:43 Lol does anyone remember the Cinnamon Challenge

[@juliereis146]

What should you substitute for fennel if you don’t like the anise flavors?

[@darcyjorgensen5808]

Julie Reis Once fennel is cooked it tends to go sweet. If it is a huge bother, sub in celery.

[@ytreece]

Or a sweet onion would work

[@hlyons3360]

Hi, Julia and Dan may want to explain what "au fond" means. Most home cooks may be cofused.Not all are culinary experts.

[@nancye7520]

No yoghurt? I had this frequently at a little Greek coffee shop on Boston’s North Shore and they used yogurt in it.

[@jarekkay]

Wow

[@deanshannon8555]

If you don't have pastice can you use anisette or sambuca

[@darcyjorgensen5808]

Dean Shannon Or Pernod.

[@brookedolby6853]

Hello

[@dalex2014]

I like the way Dan says "massive breasts" lol

[@anncurran4704]

Please talk about why you are using a wooden cutting board for chicken. For the soup, you cut the chicken and then used the same board for shredding without a caution about no tasting unless that it is a clean board. How do you sanitize the board after using it for chicken? You may have addressed the issue before, but not everyone has seen it. The food looked amazing.

[@anncurran4704]

@Jane Ryan-Douglas Every day, people are starting first time homes and preparing food for the first time. Unfortunately, Home Economics is no longer taught and our young people are not given basic tools for kitchen safety. Sanitation particularly in regards to meat products should be demonstrated over and over to prevent food related illness and even life. Food safety can never be taken for granted.

[@lordgarion514]

@@anncurran4704 Most food poisoning outbreaks are caused by plants, not animals. Prepackaged salad seems to be a big cause. Of course, most is caused by wild or domestic animals contaminating the plants, but that happens well before you get the food home. At home you're more likely to get sick from the plants than the meat. But you don't seem to have a problem with not washing everything after cutting veggies.

[@ytreece]

I use a wooden cutting board. I just wash it with soap and water.

[@alanvonau278]

An excellent episode with two irresistible chicken dishes. Great job, ATK! I would love to see ATK make the FISH version of the Flemish-Belgian dish waterzooi ( en.wikipedia.org/wiki/Waterzooi ). I had it in Brussels once and loved it so much that I ordered a second of the same.

[@Zarthalad]

How do you spell the name of the bread sauce?

[@richardbarksdale3810]

Hello , and I loveit going to make it now .😂❤

[@TMJJack]

Okay, I know you said that I don't have to temper the egg mixture, but I'm gonna.

[@evalynnetorres7802]

Yassss!

[@sebeckley]

I don't understand why they didn't include McCormick brand cinnamon since it's in every store everywhere.

[@allandsbrite9398]

First time in 20+ years of watching that I have a criticism. You underrated Ceylon cinnamon, which we grew up with on the West Coast, and struggle with the corse cinnamon your are more familiar with in the East.. The subtle, floral Ceylon cinnamon is more appreciated here

[@dilantharajapaksha1786]

Ceylon (Sri Lanka ) cinnamon is the best...!!

[@1957StrokerPan]

You forgot the 1/4 c of unobtainiom along with all the other ingredients I'll never find in a normal grocery store!

[@Earendilgrey]

All the Avgolemono I have ever had has been with orzo, not rice.

[@ytreece]

That’s how I like it too.

[@archstanton390]

Who are all those people in the background? They seem to cook a lot of food. Who are the lucky people who gets to eat all that delicious food?

[@v23452]

A little bit of video magic: where did cooked rice come from in avgolemono recipe? I could clearly see they put it in the broth but then it looked as if the batch they mixed with eggs had been cooked separately. Leaves too much room for guess work.

[@lisayerace5578]

Ahhhh boy.... you lost me at fennel. 😖 Wonder if there is a decent substitution.....

[@ytreece]

I would try a sweet onion like a Vidalia.

[@jenny1671]

My chicken skin did not brown correctly it went grey not golden brown. The fond was ok chicken skin-stuck to pan as I was browning. Chicken sunk under the juice my potatoes did not hold up the chicken high enough. and I have lots of fat floating on top. I stuck it in the fridge and I will skim off the fat once it hardens. Take out the chicken later and bake them in toaster oven to warm them up and to crisp up the skin. I used wine but not the other alcohol. This is my Saturday Easter dish.

[@newseptic7206]

ATK be like...we're going to use Dijon Mustard

[@kathleennorton6108]

Does one really taste that expensive saffron through all those powerful flavors?

[@BranMuffin365]

How might you substitute for saffron if you’re broke?

[@athenastewart9167]

@Jane Ryan-Douglas You could also try annatto powder.

[@ovalbeach]

I made the Food Wishes dot com version of the avgolemeno last weekend and OH MY GOD Becky!!!!! It was killer...I'm not jiving with this version at all.

[@davejones5747]

I've seen them both and they both look good.