Soup for Dinner: How to Make Chicken Bouillabaisse and Avgolemono

Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to Avgolemono.
Make Our Chicken Bouillabaisse: cooks.io/2SeXp8x
Buy Our Avgolemono: cooks.io/2WtwTre
Buy Our Winning Cinnamon: cooks.io/2RUvrj8
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[@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!

[@JAY1892]

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

[@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.

[@Ronibearable]

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

[@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.

[@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

[@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!

[@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

[@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.

[@geraldineallison6242]

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

[@bellacucina3209]

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

[@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

[@Marss13z]

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

[@Forevertrue]

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

[@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

[@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.

[@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 :(

[@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!

[@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

[@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!

[@LoverofAllThingsGood]

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

[@deberahkearns3843]

Gotta try the avgolemono soup.

[@kathyowens9901]

What a cool way to make chicken soup.

[@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?

[@MaZEEZaM]

Really nice recipes, thanks 😊

[@hortenciawall-salas9831]

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

[@jenifer34]

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

[@marthamika7372]

chicken soup looks delicious 😋

[@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. :-)

[@laurreneberry3480]

Yum!

[@elizabethshaw734]

Yes I keep Vietnamese cinnamon and I love it.

[@darcyjorgensen5808]

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

[@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.

[@lorraineokie2054]

2 favorites 🥰

[@nancye7520]

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

[@kd1s]

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

[@jarekkay]

Wow

[@r.schmalzried7315]

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

[@denisenilsson1366]

@Jeff, the God of Biscuits 😂😂😂😂

[@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.

[@JMDPhotography-Chi]

I haven’t found this recipe in the cookbook

[@VBV_OFFICIAL]

Half expected them to force Bridget to do the cinnamon challenge

[@ccxmc]

11:43 Lol does anyone remember the Cinnamon Challenge

[@hlyons3360]

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

[@1957StrokerPan]

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

[@brookedolby6853]

Hello

[@richardbarksdale3810]

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

[@deanshannon8555]

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

[@darcyjorgensen5808]

Dean Shannon Or Pernod.

[@Zarthalad]

How do you spell the name of the bread sauce?

[@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.

[@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

[@dalex2014]

I like the way Dan says "massive breasts" lol

[@evalynnetorres7802]

Yassss!

[@kathleennorton6108]

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

[@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.

[@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.

[@artiepavlov6593]

did they just ... poopoo PENZY'S?! how very dare you!

[@elizabethshaw734]

No those croutons do not look great with a stripe of oil down them. You have never seen anyone do that they usually brush it on. :-)

[@RachelLowther-b1x]

I see you gust use gasstove

[@mrbear1302]

Once they said Pastis I closed the video. I hate recipes that take a little bit of something that costs $45.00 and then it sits in my cabinet forever because I will never use it again! Bouillabaisse doesn't have potatoes-that makes it a complicated chicken stew!

[@bassoprimo]

Bouillabaisse doesn't have chicken in it either if we are being anything like remotely correct!

[@richardengelhardt582]

Not bouillbaise, but probably quite good

[@LVVMCMLV]

Cheaper to go out to a restaurant after buying all the ingredients

[@vilkoskorlich259]

Chicken but NOT Bouillabaisse Americans think it is. Bouillabaisse Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse; sea robin; and European conger. It can also include gilt-head bream; turbot; monkfish; mullet; or silver hake. It usually also includes shellfish and other seafood such as sea urchins, mussels; velvet crabs; spider crab or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

[@vilkoskorlich259]

@Jane Ryan-Douglas ( And please stop assuming you know what Americans think.) Examples? It is a staple in Italian-American restaurants?? And, nothing says Italian food like a big bowl of spaghetti and meatballs-unless you are Italian. Shrimp Scampi ( It is a staple in Italian-American restaurants, most likely the descendant of an Italian ) Marinara Sauce(Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish or olives-sometimes both. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce) Garlic Bread(But good luck finding garlic bread in Italy, where bread is almost always baked plain and served without butter.) Pepperoni Pizza( What’s more, the word peperoni (pronounced the same, spelled with one less “p”) refers to peppers, not salamis.) Mozzarella Sticks( Put plainly, if you’re really hankering for mozzarella sticks when you’re in the actual country of Italy, there is one place you’ll find them-McDonald’s.) Italian Dressing( But “dressing” as Americans know it doesn’t exist in Italy-there, salads are exclusively dressed with oil and vinegar, or sometimes just oil.) Lobster Fra Diavolo(A dish so good it should be Italian, we agree. But this dish that combines tomato sauce with lobster, hot peppers, and pasta is American and only American) Sunday Gravy(The recipe derives from Neapolitan ragù, but you won’t find Sunday gravy in Naples. Or anything with the word “gravy” in it, for that matter) In Italy, the Parmigiana treatment is given to eggplants, not chicken or other meats.

[@coldcountess]

I hate fennel, because I hate licorice.

[@joeymama4666]

Me too. Well, actually I like licquorice but I hate it in foods like this. They say if it's cooked down, fennel doesn't taste so much like licquorice, but I haven't experienced that.

[@darcyjorgensen5808]

When it is cooked it gets sweet. Trust me, I abhor anise but will happily cook with fennel.

[@chrishewitt4220]

What a faff way of breaking down a chicken! There's easier ways to do it than this.

[@mahumike7531]

THEY MAKE YOU PAY FOR THE RECIPE. SKANKS

[@cmdp180]

Never thought the day would come when I say this, so I _really_ mean this: Boy, do I miss Chris Kimball.

[@IngaHicks]

I miss him too. But I watched him on his new show, and even that doesnt present him the same way. That show isnt as good as him on this one.

[@JakeLovesSteak]

That guy's terrible! ATK is actually watchable now that he's gone.

[@bentleyr00d]

So go watch him. He has a show. But he's been gone a while and he's not coming back. Constantly complaining about him not being on this show is becoming annoying.

[@davidfranklin272]

That Chicken Bouillabaise has so many ingredients I lost count. How ridiculous. Also, it must work out very VERY expensive.

[@_jurist]

So they ate raw egg yolk that’s nice

[@ytreece]

Egg yolks are used for a lot of emulsions. I don’t know anyone that has actually gotten sick from it. The eggs are pasteurized in the US but I use farm eggs raw all the time. There’s way more salmonella from packaged salad.

[@jumperchu]

is this a joke, you only need like 5 saffron strands, that much saffron will overpower everything

[@zhazhagab0r]

Glad I am not the only one! I can smell this video.

[@jaykhandwala5533]

I lost my shit when I saw the amount and technique with the saffron

[@bentleyr00d]

They used a quarter teaspoon, which is about the amount most recipes call for. Julia Child used two big pinches, which is about that amount if not more. Jacques Pepin and Bon Appetite's recipes each call for a half teaspoon. Most recipes I've seen use a similar amount. Maybe you should go correct the entire internet. Stupid internet!!!

[@deckiedeckie]

according to this dude one needs a Phd to quarter a chicken.....wonder how my mother did it....jejejeje

[@dallasmandy]

I miss Chris Kimball

[@talla2315]

That most important thing in the Greek soup is to boil the chicken with bones for about 3 hours simmering for the best stock ,the bones are the ones that bring the flavour and another thing this soup is a main dish , not a starter . I would love to know who gave you that twist of the soup,but it's not the original one ,I am Greek and I know that the new Jen bastardise all of the beautiful Greek dishes, sad

[@darcyjorgensen5808]

Dan: Consider wearing a wedding ring on TV/videos, just so people will stop slobbering all over you and get back to paying attention to, and commenting upon, the food. Just sayin’.

[@SharpAssKnittingNeedles]

Jeez Karen. Why does it matter if we're all slobbering over a sexy bro? Get a life and find something that actually matters to get all up in arms about.

[@davemcbroom695]

That chicken is the size of a pigeon.

[@TheJamiePG]

shouldnt use the same spoon

[@NANA4bacon]

For the cinnamon taste test? Why?

[@davejones5747]

?

[@gilmourwaters]

I miss Chris... he’s good on Milk Street but he should be here

[@Mleencihols]

In my opinion, he is a welcome omission.

[@alahatzaifat1872]

Ok... I usually love your recipes as they seem very well thought out and the 'ethnic' ones I have seen seem pretty authentic, except possibly having to substitute hard to find ingredients or taking a slight artistic license... but what you did to avgolemono was NOT even in the ballpark. I like the rice trick and I will attempt this, but this is NOT avgolemono. Avgolemono is a broth soup, as you stated, but the greek chicken broth or other meat broth, as avgolemono can also be made with other meat, such as beef, game, turkey etc. and at easter time, it is made with the offal of the lamb that will be spitted later (NOT recommended for the faint of heart). Now.... the secret to a proper avgolemono is that the flavour of the meat, enhanced with the lemon and egg is the star of the show. There are NO aromatics in a traditional avgolemono... not onion, or carrots or celery, like one would use for a North American type chicken broth, which I assume is what you started with, from the colour alone. Then, you committed a sacrilege by adding spices that Greeks never really use at all... cardamom?? In avgolemono? I actually cannot think of one greek recipe that uses cardamom, not even a dessert, let alone a soup. And lemon zest? Again, not sure where you got the recipe for this, but it is NOT traditional, nor is dill IN the broth/soup. So, one starts with the chicken, let's say, salt and pepper and water and cooks the bird until it is fall off the bone tender. The bird is removed, and the meat taken off the bone. The skin is also kept, for traditional avgolemono. All this is set aside. One adds rice, preferably short grained, but long is fine, or orzo or hilopites, a small flat square soup pasta traditionally used in Greece. When the pasta or rice is done, then we do the tempering with the avgolemono mixture.. To the amount you had there, 2 eggs would have been enough, and as much lemon as one likes. We always made it mild, and those who liked it sharper could add more lemon to their bowl. Our traditional avgolemono is finished differently, as well, but that is a regional difference... and it would be served with lots of good bread... and that would be dinner. The traditional avgolemono is as classic as a chicken noodle soup in America... and if you added say cardamom to that, it would no longer be the comfort food that one expects. It might be tasty, but it is NOT traditional chicken noodle soup any longer. If I ordered avgolemono in a restaurant, I am expecting a particular flavour profile... what you created is NOT what I would expect and I would probably send it back. Just as I have in restaurants where they make the broth American style. It is no longer the 'traditional' avgolemono. Sorry for the long rant, but as a proud GrekoCanadian, this just did not fly. I hope one day you revisit a proper and traditional avgolemono... or if you do other ethnic dishes, please keep them as traditional as possible, unless you state clearly that they are artistic recreations and not traditional. I would hate someone to make that recipe and then claim that it is a traditional version. This is a traditional avgolemono, for those interested in trying a true authentic version... as close to my mom's version as I can find... kzbin.info/www/bejne/lXiXnHd_acqbjMU

[@tendersheep667]

Lemon ruins the taste of foods for me. 😕

[@ellengregory8002]

Especially lemon meringue pie😊

[@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.

[@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.

[@fordhouse8b]

That chicken and rice soup looks really delicious.

[@Mac-ze4gu]

Dan😍😍😍

[@toddellner5283]

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

[@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!!

[@ChristinaMayoAR]

I just love Dan😍

[@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.

[@Nocturne22]

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

[@Earendilgrey]

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

[@ytreece]

That’s how I like it too.

[@deckiedeckie]

The two prettiest girls on youtube...!!

[@VBV_OFFICIAL]

Dan is the prettiest girl

[@dwreckbaker6382]

Bridgette Lancaster, will you marry me?

[@rachelsweets]

Looks tasty

[@LoverofAllThingsGood]

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

[@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.

[@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?

[@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!

[@richardengelhardt582]

If your grocery store doesn't have decent fish, I doubt it will have fennel or pastis😅