Chicken caesar salad with chicken fat croutons

Thanks to Fetch Rewards for sponsoring this video! Download Fetch now and use code RAGUSEA and get 3,000 points on your first receipt! → fetch.thld.co/araguseamar
Thanks to Benjamin Ahr Harrison for his dressing recipe! Ben co-hosts the Star Trek rewatch podcast "The Greatest Generation" with our mutual friend Adam Pranica. Subscribe to them on the Maximum Fun podcast network: maximumfun.org/podcasts/great...
**RECIPE, SERVES FOUR**
For the dressing:
2 big garlic cloves (or 3 smaller ones), peeled
1/4 cup (60mL) mayonnaise
2 anchovy fillets
juice of one lemon
1/3 cup (78mL) olive oil
1 teaspoon (mL) Worcestershire sauce
salt
pepper
For the chicken and croutons:
1.5-2 lb (680-907g) skin-on, bone-in chicken things and/or legs
1/2 lb (227) bread
olive oil
salt
pepper
dried sage (optional)
zest of the lemon from the dressing
butter (optional)
For the veg:
1 large head of romaine lettuce
2 shallots
parmesan or pecorino cheese for shaving (yes I know that's not a vegetable I just don't know where else to put this)
Start the chicken and croutons by heating your oven to 350ºF/180ºC, ideally convection. Put the chicken in a baking tray, coat with olive oil and season heavily with salt, pepper, sage and lemon zest. Toss to coat.
Tear the bread into a couple wide, flat pieces and put them under the chicken - try to cover as much of their surface with chicken as possible. Make sure your chicken pieces are a skin-side up.
Roast for 1-1.5 hours, until the chicken skin is brown and the meat is soft. If large areas of bread are uncovered, move the chicken around halfway through to cover bread that might get too brown.
Pull the chicken to a plate to rest, and put the bread on a cutting board. Cut it up into whatever size of croutons you want and return them to the baking tray. Taste one for seasoning, and consider adding more salt. Drop in a knob of butter if you want, then return the tray to the oven and bake them until crispy, stirring frequently. It's ok if they still have a few noticeably moist spots - they'll harden as they cool, and you don't want to overcook the bread and give it a burned flavor.
Pull the skin off the chicken, and consider throwing it in with the croutons to crisp up some more. When the meat is cool enough to touch, pull it all off the bone in bite-size piece, being careful to pick out any chunks of cartilage.
At some point in this process you can make the dressing by combining all the ingredients and blending them smooth. Season to taste, and consider adding more of any particular ingredient you desire.
Wash and try the lettuce and chop or tear it into bite-size pieces. Peel and finely dice the shallots.
Combine the lettuce, shallots and chicken (but not the crispy skin) in a large mixing bowl. Toss with as much dressing as you want - be conservative at first. Put dressed salads on plates, then top them with croutons, shards of crispy chicken skin, and some shavings or shreds of cheese.

[@glacierstudios518]

I think all youtube cooks have a group chat saying which vids to do each week lmao

[@TheSlavChef]

Coincidence, I Think NOT!

[@nowdefunctchannel6874]

They all have set schedules, thats why

[@Hamox]

Same for pron stars!!!

[@theunlimitedpoweroflenny2149]

No cap bro

[@prohakker5607]

they both just did stuffed crust too; its weird

[@FalloutPlays]

"a pinch of salt, just go easy at first" Ben: dumps in the jar

[@cryoape7833]

Whether we wanted it or not we've stepped into a war with the Chicken Legates

[@johndessire399]

Wow... Did expect you here.

[@GrandDegree]

@@cryoape7833 seriously lol

[@mikelitt5838]

Who the hell is ben

[@boikokichi754]

@@mikelitt5838 watch the video

[@jakejones8225]

joshua weissman just made this same video, it’s funny how different adam’s style is, so much more designed for normal people?? i don’t know how else to describe it

[@phonewithoutquestion80]

It's because Weissman is a douchebag showoff who spends over fifty dollars to reinvent a hash brown.

[@MK-zj8sc]

@@phonewithoutquestion80 he isn't a douchebag, that's just his style. I mean, he just tends to think and act the way he does because of his experience in a restaurant. Adam Ragusa has no time to care about niceness, and just cares about making stuff taste good

[@draysmusicalshtposts6340]

i used to like weissman but i think i outgrew his style/humor. it's lost on me now, this is concise and to the point.

[@TheSlavChef]

Adam is everyday regular normal guy.

[@EssamChaos]

I was literally thinking this as I was watching this video. A comment I thought of while watching Joshua's was how much dressing he calls for, while the recipe only needed a little bit, so I think its stuff like that makes Adam's more home cook friendly. Both great videos though.

[@skycaptain39]

Adam: "a pinch of salt, just go easy at first" Ben: *empties the contents of the dead sea into the dressing

[@DrWeird]

You noticed that too? I was laughing at that part. I wonder if he really used that much salt or if that was for comedic effect, that was a lot of salt when anchovies are already little fish shaped salt bombs!

[@AxxLAfriku]

Don't talk to me! I am famous! Don't dislike my good good GOOD videos! Don't talk to me, dear sky

[@galier2]

It's etymology. Salad means literally "salty dish".

[@anthonyflanders1347]

@@DrWeird kosher salt has bigger flakes so it always looks like you’re using more than your actually using

[@heylittleguy26]

@@galier2 *salted greens

[@slimgrim4851]

I think the dirt on the lettuce adds some extra flavor, heterogeneity

[@WozzaDekon]

silence, this kind of behavior will NOT be tolerated.

[@GitGudWO]

HAHAH! good one

[@ippotsk]

As Boris would put it; earth spice!

[@mbedj1974]

you do you my friend !

[@Cringemoment4045]

@@GitGudWO hi

[@obiomachukwuocha4918]

This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.

[@qwertyTRiG]

Mrs Crocombe just did that a few days ago. kzbin.info/www/bejne/lWSpYmBtpK-lj68

[@obiomachukwuocha4918]

@@qwertyTRiG thanks but this isn't exactly what I was thinking. I'd to see Adam's logical, scientific, and practical take on this topic

[@qwertyTRiG]

@@obiomachukwuocha4918 Yes. Much as I love Mrs Crocombe (I like the way she talks to me as if I'm a new kitchen maid with much to learn), she's perhaps not what you're looking for today.

[@Default78334]

My bet is that Adam would say something along the lines of "stick it all in the dishwasher and use decent detergent".

[@Ruhma.]

Yes please Adam

[@jennyneon]

Adam should make an apple crumble, *so it would be Adam's Apple.*

[@nowdefunctchannel6874]

Thats just how the crumble crumbles

[@Xelbiuj]

You mean an Apple Brown Peggy

[@Hamox]

Ah yes the porn star apple!

[@nowdefunctchannel6874]

@@Hamox you seem like a coomer ngl

[@syrup7894]

Lol!

[@nathanhenderson8805]

I cannot wait for the YTPs utilizing that foot shot. Thank you Adam for keeping your derivative youtube content market alive and well.

[@EnriqueGonzalez-qo5hn]

Thought I was the only one who noticed

[@jabir5768]

or the i love thighs

[@toomuchiridium]

20 eggs, yes, 20

[@ChineseCookingDemystified]

When I saw this thumbnail... I immediately thought you'd be taking chicken fat, rendering out all the schmaltz, and turning what's left into a crunchy, cracklin-like crouton. This, uh... makes more sense. But now I kind of want to try a Caesar salad with chicken fat cracklins...

[@mermaidx9386]

I thought the exact same 😂😂

[@sendoh7x]

You were thinking lard right haha

[@Arcturus5]

my brain also immediately went there, and I think I blame your guizhou cuishao video entirely😝 (I don't even eat meat! I'm just fixated on meat KZbin 😅)

[@SyxxPunk]

I've done that before. It's amazing, but don't use dressing, there's going to be grease in the chicken skin.

[@Piggeu]

@@sendoh7x well now i want to try a Caesar salad with pork belly and lard

[@s17r]

He's getting more creative with the camera angles

[@mcgovemj]

FEEEEEEEEEEET!!!!!!!!!!

[@towards_the_flame]

kzbin.info/www/bejne/aX7FYX-Qpdx7bpY This is the best one so far

[@12bob50]

@@mcgovemj that sandal tan lmao

[@hotgayfurryfeet]

@@mcgovemj mmmmmmm feeeeeet

[@maxsmith8196]

Timothy Wilson thank you so much, I immediately thought of this, I burst out laughing every time

[@pokefantrent2065]

So josh and Adam both upload Caesar salad recipes that’s funny. Edit: Thanks for over 1k likes

[@anotherfluffyninja6903]

humm yess

[@hazer3248]

COINCIDENCE I THINK NOT

[@thedevilsadvocate6619]

Exactly

[@TheSlavChef]

Hm, hmmmmm.

[@semmelknodel7431]

And sonny too

[@frustrated_socialist]

1:07 feet timestamp for the future YTPs that'll come from this video

[@MrCrashDavi]

hawt

[@NikolajLepka]

"blades can cause bitterness with extra virgin olive oil, but the effect is extremely subtle" I once tried to make mayo in a food processor with extra virgin olive oil. Shit was inedible, the blades had absolutely destroyed the compounds and turned them bitter

[@triforcewill]

Thought it said “Shit was Incredible

[@NikolajLepka]

@@triforcewill not quite

[@incessantsepia]

Only wimps don't brave the bitter flavors

[@auugh43546]

@@incessantsepia "arghh i love when my food tastes like shit"

[@HyperactiveNeuron]

I guess that's why loads of KZbin chef's make mayo in food processors at the time. Assume user error and move on. I find it hilarious that some rando decided the problem is Adam and not themselves. Dude it's you... Not me!

[@mclovinjr9086]

Binging Adam's content is what my life has become in the last few weeks, and I'm not ashamed.

[@potatoboyhats905]

Guess your week's been full of... Heterogeneity? Screwed that joke up, no, no your week has not been heterogeneous

[@beclops]

Binging with... Adam?

[@tommyallen7436]

I really appreciate how Adam makes recipes that are actually reasonable. Very appealing to a home cook and just as delicious as fancy recipes. Loved your mushroom risotto btw!

[@frenchiestfry9045]

I’ve gotten so used to watching Adam Ragusea YTPs that I’m expecting him to say something ridiculous every second

[@ganaraminukshuk0]

Oh, like adding white wine to a recipe that doesn't reasonably use wine? Though would reduced white wine work for salad dressing?

[@fobMCRspPATD]

What’s YTP?

[@yes9691]

@@fobMCRspPATD youtube poop, classic youtube memes made from taking speech clips and stitching them together to make the person say strange things

[@Tallmios]

@@fobMCRspPATD Quote from one of the videos: "Now put it in the oven to bake for 35 years of your ever shortening life."

[@fobMCRspPATD]

@@yes9691 I have a new love now

[@Brickfilmer125]

So I know that there was a coincidence with Josh and Adam doing Caesar salad videos at the same time, but is no one talking about when babish, josh, and Adam all made key lime pie videos at around the same time?

[@dave-dubb]

I love how Adam plugged two completely different things within the span of 2 minutes

[@TheRubberMatch]

I think Adam said “TOSS YOUR SALAD” so pronounced at 6:27 to give the YTP some material 😂

[@tommyallen7436]

there’s some magic power within food youtubers. They just know when to post the same videos😂.

[@Bdubs-no7pe]

*Joshua Weissman: drops a Cesar salad video Adam: How do I make mine better? (gets a lightbulb above his head) CHICKEN FAT!

[@yasintablet00]

You know that adam makes his recipes in advance and its just a coincidence and why would he copy a recipe he found a few hours ago

[@nit-Inundate]

@@yasintablet00 It's just a joke, even if it wasn't funny

[@pratikpramanik7782]

Ben is such majestic human and knew he would show up on this chan again when he recited his cesar dressing recipe.

[@JYMBO]

Adam & Joshua uploading Ceasar salad videos in the same week? am i missing something lol

[@MythosGandaar]

Holy shit, a star trek rewatch show with music by Adam? Did NOT know I needed this in my life!!

[@DavidLizerbram]

They have 2 Star Trek shows, they're great.

[@johnfellows7850]

What a great recipe. I've been making Caesar Salad for years and you've given me a whole bunch of new ideas. Chicken on bread; chicken skin back on croutons; chicken skin in salad, etc. You go guy!

[@LotusHearted]

Ben ABSOLUTELY gets bonus points for using Kewpie mayo. Japanese mayo isn't fluffy and weird like jar mayo is at times. Good stuff.

[@Longlius]

I don't really like how thick it is though. Almost like I'm eating a savory custard.

[@LotusHearted]

@@Longlius That's why it's usually not used in large quantities. Just a little bit goes a long way to makes things tasty. Or in the case of something like a dressing like this one, the other ingredients and the salad itself are enough to even things out.

[@gildavis5194]

Blew my mind that Ragusea makes the music on the greatest gen pod. Found them separately a while ago, was really weird when Ben just showed up on here lol

[@stam7250]

Yeah he made chicken stew for the channel a while ago

[@somebody7650]

this man finds the greatest ways to plug in sponsorships that i dont even skip them, i watch through them

[@sirsytham1588]

I don’t think Adam realizes the implications of sharing a video of his feet online 1:09

[@Hamox]

(ytp) Adam cooks his leg

[@MorbidMindedManiac]

Oh no

[@SycipsGD]

Adam wikifeet when

[@areohbeevee]

“Only because I’m already gonna be using it in the dressing, I might as well zest in this lemon” *someone else makes the dressing*

[@hibernacle]

I love seeing Ben here, two of my favorite sources of entertainment

[@seshpenguin]

I read that as "fat chicken croutons" and honestly that sounds great

[@chriswhite4408]

Cant wait to see ytps of this, this does look great tho

[@GregoryGlessnerViolin]

Always happy to see a video from my favorite internet cook! Adam, even when I'm not using your recipes, I'm always inspired by your cooking. Keep the videos coming :)

[@carparelli_]

i highly appreciate your effort to make smooth ad read transitions i dont know any youtuber that puts that much effort into that and its really fun

[@owk2227]

I cant express how thankful i am for your videos, like really i learn so much thanks to you

[@jackburnette4883]

"Thighs are my Preference" Same Adam, Same.

[@Ericbryanmr]

I like how the videos dont end with a two minute appear to subscribe and like the video before begging to go to patron despite ads and a video sponsor. Thumbs up.

[@SJ-TV]

Adam, your videos gave gotten me through this pandemic. I dont even cook a lot! I just love seeing the information and you present it in such an entertaining way.

[@kwintessa]

This looks so delicious! Loved Ben’s cameo, too - your DS9 remix for Greatest Gen is impeccable.

[@a8uella]

Watching Adam feels like you asked a friend for quick detailed advice on how to make a meal you saw online and he decided to make you a video instead 😂

[@bsblbrass]

Whenever I watch these I just wait for the sponsorships to sneak up on me

[@johnbradley1139]

I mean, at least he signposts them? Like, his background is journalism, so even when he tries to do a smooth segue, he'll be upfront about where the money's coming from it, so no one can say he's hiding it.

[@MrStoyan5]

This colaboration was INCREDIBLY well made.

[@LARKXHIN]

Honestly The Greatest Generation is a really clever name for a ST podcast.

[@ericzhan3454]

"roasting the chicken on top of bread" Instructions not clear, got chicken tear croutons instead.

[@praptichoudhuri3575]

it took me like 10 minutes to get the joke

[@jakeritmiller]

Dude I was so happy to see Ben. I loved that other beer chicken biscuit thing he did last time

[@lorenam8028]

"A couple of big flat boats upon which will sail my chicken pieces." That's poetry right there 😂😂😂 Looks delicious.

[@felixthecat4584]

Adam, you put more work into your advertisement segway's than any other youtuber I watch. Bravo sir, I love it.

[@joydeeprana8608]

Adam: If Joshua can get inspired by me to make stuffed crust pizza, I can get some inspiration too😉

[@Kskillz2]

Hey Adam! Can you do a video on different methods on making donuts? 🍩

[@karthikkunchala8027]

yes that would be intresting

[@Default78334]

You did see his video on why he doesn't deep-fry, right?

[@deepfried1234]

BRO im hopping on the podcast immediately. LOVE YOU ADAM and live long and prosper

[@AsianDinner]

Made this for my family tonight, FANTASTIC! Thanks Adam.

[@JohannGambolputty22]

Ok who else follows Josh Weismann? I swear they do the same videos.

[@iconicbarbstoastedbuns7308]

Ikr !

[@saratakkoush6109]

This has never happened before! The pizza and the cesar salad are coincidences but like crazy coincidences because making these videos takes time for both of them they've both shot their footage ahead of time and coincidentally had stuffed crust pizza and cesar salar around the same time

[@saratakkoush6109]

Their recipes are totttaaaally different

[@TNTisDangerous]

@@saratakkoush6109 And queso dip

[@JohannGambolputty22]

@@saratakkoush6109 I know the methods are different but still.

[@nowilltolive4123]

I like how he makes recipes that won’t cost me an arm a leg and my soul to satan. (Or 1 kidney for Americans)

[@fabianarmoogan6507]

The seamless transition from a collab into a sponsor is just straight up impressive

[@jsal7666]

The idea you described at the beginning sounds absolutely genius.

[@gasleona]

Id have expected you to post a caesar salad recipe on the ides of march

[@Jeevesie1988]

Love to see cross-pollination between Vinegar Legates and Friends of DeSoto!

[@zeldasmith6154]

Wonderful work and explanations. You are so good.

[@wasdc]

1:06 new camera angle +1 added to the collection (50/95 unlocked)

[@UnclePhil1112]

How coincidental is it that both Adam and Josh upload Ceasar salad videos less than 48 hours apart from each other

[@physicalzeppelin2326]

Why is everyone doing salads?! Not another cooking show, Joshua weissman, and now Adam?!

[@Underpants678]

Caesar salad is one of my favourite foods so I really appreciate this.

[@antonacuzar2264]

Adam is a absolute chad he did two sponsors in a row

[@lynee8945]

No

[@ghostie7776]

No

[@derricklewis5397]

@@ghostie7776 whats good lads

[@lynee8945]

@@ghostie7776 no

[@lynee8945]

@@derricklewis5397 no

[@thefrenchareharlequins2743]

Yes

[@gumrahaatankwadi8604]

I am immediately going to make this....thanks for video.

[@katherinekosich6307]

This recipe is so much more better suited for the home chef while other ones posted this week are impossible. Adam has a better personality too.

[@Anolaana]

SAILING CHICKEN IN OIL! What a fantastic turn of phrase.

[@CogitoNM]

Making this tomorrow. Thanks Adam!

[@Kartoffelo21]

Hi adam watching your vids every day man.Cool recipes btw.I love how you adjust recipes to homecooking

[@dmsd9725]

His sponsor transition never gets old

[@NickSquaredTV]

Mr. Ragusea's keeping the shallot industry alive and well

[@DrWeird]

Came here for curiosity because of the shout outs at the end of every TGG episode, stayed because I love the channel. When I heard Robs Robs Robs mention a Ben cameo at the end of a TGD episode I knew it had to be the dressing mentioned recently. Any other FOD here refreshing you tube all afternoon waiting for the video to drop?

[@JesmondBeeBee]

I found Adam's channel thanks to Greatest Gen and now here's Ben guest-starring. Full circle!

[@DaveSomething]

my favorite salad by far, but this looks even better!

[@noaharchibald4485]

Actually genius so many Cesar recipes on yt and tick tock this is by far the best!!

[@stefansuta3537]

Sincerely, I'm even happier that 2 of my favourite youtuber "chefs" published the same kind of food, cuz now I have more options

[@nr4052]

Love that Oxo salad spinner! I have the same one at home.

[@TMOR99]

Made this, with strawberries and feta as well. Essential salad ingredients if you as me. Delicious!

[@dimitririce280]

I love how all the cooking channels cook similar things around the same time.

[@justcater]

1:08 legend says he's never gone outside in the summer without flip flops on

[@SynderNOfficial]

"It's just good" that's a great quote Mr. Ragusea

[@toottoot3410]

Amazing as always!!!!!!!!!!!!! Love your work, dude!

[@Noedell]

This got me all salivating, mister Ragusea!

[@berrylace5629]

Great recipe!

[@o0Avalon0o]

This makes me look like a real cook, but I'm just utilizing my baking skills. _SWEET!!!_

[@samholder196]

another total winner -- thanks adam!

[@clerouxbotha2784]

I also add avocado chunks before serving 💯

[@diannt9583]

This looks soooooo good!

[@user-gv2jh5yq4d]

Just made it and i have experimented a little bit, chili oil is so good.

[@mmkkkk2912]

Not only am I already a tremendously huge fan, I now discover that you write music for Star Trek show... Now you're just perfect and showing off! Live long and prosper!

[@ZombieL3gs]

I missed Ben, glad he's back (and still tall!)

[@sachinprabhuram5765]

Another day another smooth Adam Ragusea ad transition

[@yasintablet00]

Everyone is talking about josh but Ben returned!

[@fourcountedx]

This looks sooooooo good

[@Xzqwerty2324zX]

A nice tip I’ve seen when tossing dressing into a salad, pour and spread some dressing in the bowl before putting anything in, then when you toss it more will be covering everything

[@game-ow8re]

looks yummy, imma try it

[@danielstorll4537]

I love the Star Trek podcast plug

[@SonOfaChipwich]

When Adam says "definitely not diet food," that's when you know a recipe is worth making

[@FordRanger-ie5mu]

My family makes roast chickens sometimes and we always use leftover bread and stick it under. Perfectly absorbs all the chicken flavor and gets perfectly toasted but somehow remains soft and flaky.