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🚨 New video series alert! 🚨
I’m thrilled to share new episodes of my Knife Skills series with you, in partnership with Shun Cutlery. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it. Food cut correctly just tastes better. The texture is better, and it looks better (we all know we eat with our eyes first).
Today, I'm teaching you how to break down, bone out, roll, and tie chicken so that you can level up your culinary literacy. And if you're already a pro, I'll be walking you through two of my all-time favorite chicken recipes: Chicken Adobo and Stuffed Chicken Legs.
If that wasn't enough, the good people at Shun are offering a 15% discount plus free shipping use code: 24THXUCSXWJ15
* Please note: Customer must create an account and be signed in to use code.
Get the full recipes:
Chicken Adobo: andrewzimmern.com/recipes/chi...
Fried Stuffed Chicken Legs: andrewzimmern.com/recipes/fri...