How to Make Restaurant Quality Chicken at Home

[@thatdudecancook]

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0924-thatdudecancook

[@skibidi.G]

The FRIDGE was successful defence 😭

[@9EHoneyPot]

Thanks for the link----@9honeyPot---took advantage

[@DrewCottrell]

Got a product link to your favorite microfiber cloths? Checked a couple of your videos and couldn't find one.

[@andrewyouv]

We need a video of Marcus attempting to cook.

[@gmoney4980]

HELL YEAH!

[@Oi_Grubsy]

HELL YEAH!

[@michaelgray5958]

No

[@myjewelry4u]

@@gmoney4980

[@gerardjohnson2106]

Nah. I already know how to prepare Maruchan Ramen. 😂😂😂

[@abbshurz]

You have a lot of faith in your audience, dude. This is about as challenging as it gets. Makes filleting a flounder look easy. But I’m on board

[@greeneyes2256]

Do this twice, you’ll never look back.

[@MkBasile-ri4bg]

Totally

[@nateb2715]

I did this with a turkey one year. Took about 2 hours to get it completely deboned and rolled up. Smoked it for 3 hours....best turkey ever.

[@thatdudecancook]

I know turkeys are a lot harder to debone so well done!

[@maxpower1293]

That is an genius idea. 😮 Fed the whole family with an deboned turkey. 😋 I have to try this.

[@greenfacere210]

On first read, I interpreted this as you rolled up Turkey and smoked it like a cigarette

[@aleksandarvujic1876]

Finally someone so well explained this painful process Really great effort, and so well explained tricky details.

[@veecee3669]

Oh, this is one for the ages; deboning a whole chicken, searing, roasting, making a stock and a sauce; this recipe has it al! It truly is a thing of beauty, and I can't wait to try it!

[@StarTraveler649]

Looks great ! Good to see someone who knows how to zest a lemon correctly.

[@dirkwb]

Sonny, your channel just gets better and better. Anyone who want to hone their cooking skills will be well served paying attention to the professional techniques that you share in all of your videos. Very, very impressive. I was fortunate enough to have learned technique from several good friends who went to culinary schools in Paris, and your videos are spot on. I think you have one of the finest cooking channels on KZbin. I can't wait to see what you do next. Keep up the great work!

[@markwilkins9048]

Dude, LOVE your channel. You bridge the gap between the average home cook to restaurant chef. You inspire me to try new things all the time. I enjoy the addition of Marcus to the show; he is a character and always enjoy his Del Taco/Kraft Mac-n-Cheese rating of your dish.

[@adammoore7447]

Excellent, I learned something similar in culinary school and have made variations of this plenty (+100) of times. Thanks for showing everyone the process, and the final result.

[@melwingun]

Rosemary salt is a family favorite! I use it everytime i do butterfly chicken! Thank you! Am doing exactly the same thing tonite but love leaving the carcass on the bird! Best thing to eat in this recipe!

[@scriptrixdeo]

SO GOOD!!! I am never roasting a whole chicken again. Deboning and using the carcass for stock is the way to go. Thank you, Sonny!

[@timothyharrington2508]

I made this today. MISTAKES were made but it was delicious. I live in a household that regularly has homemade chicken or turkey stock. The bones aren’t wasted on the back end. I would probably spatchcock in the future but the sauce was key.

[@rachelharrington3222]

Totally agree! No need to debone this to achieve a delectable dish!

[@adamd2036]

I never get tired of the fridge attack gimmick. Too funny

[@Lapsed_Skeptic]

I watch this video as a tutorial so I love the super casual “what’s up dude” to open, have heard it so many times it’s like a coworker at this point.

[@rafcalvo5]

What a recipe, what a video, thanks marcus and sonny nobody does it like you guys!

[@stephensano9156]

Beautiful job deboning Sonny! I love every recipe you post. I wondered if you brined the whole chicken before filming? For me, brining gives the white meat enough moisture to keep cooking it along with thighs.

[@angelanderson4378]

I LOVE rosemary salt! Time to harvest rosemary and sage from my garden and make a batch! This chicken looks amazing!

[@gussampson5029]

The Made In sponsorship proves you've truly made it.

[@joannaazar7396]

Good afternoon! Love your cooking from- Newark Jersey ❤❤

[@ytamb01]

That was a great, modern update to the classic Jacques Pepin video. Particularly acknowledging the more difficult parts of the process. Really enjoyed seeing you use the whole chicken too. Thanks.

[@aarondavidson6409]

2M+ subs.. still underrated channel. big ups from down under

[@jpflueg0413]

You guys are great. Have tried many of your delicious recipes. This is my go to channel for cooking. Entertaining and enlightening! Going for the merch now!!

[@SnoDraken]

Back in the day, we used to prep 20 of these boned chickens as a special once a month. It was a difficult skill to master initially, but once you have it down you can fly! The only downfall is the speed goes away with time. I am going to make this for Thanksgiving. It''ll be worth the effort for just the two of us. Thanks for the inspiration, great video, nice work on the commercial spot too.

[@alexanderhilary]

You're a good man and thorough

[@orfitna]

2M subs! Great video; that deboning technique is solid. Thanks for sticking with techniques/recipes and not doing yet another ranking video like some YT chefs.

[@jimglatthaar4053]

Looks like a great recipe to make on a lazy Saturday (Sundays are for watching football, deboning a chicken is too much of a distraction from football watching).

[@niceguy9031]

Thanks! For more education! Made the peri peri, made the pan sauce, and more than satisfied, this debining will be handy too!

[@thatdudecancook]

Thank you! I'm glad you loved it!

[@Shystie2oo1]

I looked down and saw I was not subscribed. I totally thought I was as I have watched so many of your videos they appear when you post them. Well...now I am subscribed!

[@henryvandeventer2457]

I hate deboning chicken. I deboned at least 15-20 a shift for 3 weeks (also cleaned endess amounts of calamari) when i got to my 1st kitchen as a trainee. I occasionally do it at home, but only for special occasions 😂

[@BillBraskyy]

The way he pays marcus by just giving him rosemary salt in his hand, it makes me think of The Wedding Singer where the little old lady pays Robbie in meatballs and just plops em in his hand with the sauce and all (because he likes em sloppy).

[@henryvandeventer2457]

😂 Same. That was the 1st thing I thought of.

[@jonmsimpson]

That's where the term 'salary' comes from, getting paid in salt.

[@cornfloats7004]

Thank you, Sonny for all that you teach me!

[@jaredavila8142]

This is going to be my Saturday. Good stuff, Sonny! Thanks!

[@amyintheairstream]

haven't been here in a bit but loving the new camera work by Marcus

[@j6papertek727]

so happy you haven’t sold out like other cooking creators ❤

[@bamnjphoto]

Thanks, this will be my weekend project

[@hi-muckety-muck]

I learned Jacques Pepin's method a long time ago and shed quite a bit of blood on the meat and the rest of the kitchen. By now, I've tried it on a chicken, a duck, a goose, a quail, and a guinea-fowl (and no turkey because I never buy them whole for some reason)-it really works on any birb

[@lohengrinzadieclausell7606]

Yo ThatDude, we need more Marcus! More MarcusI tell you. Another awesome video, as always I learend so much. TY.

[@joeforestandi478]

The only way I cook turkey now is your method on cutting it into parts. So this looks pretty easy.

[@isee7283]

This looks unbelievably mouthwatering

[@Sharp.Penguin00]

I love the idea of almost burning the onions for your stock. I'm curious what you think of Heston Blumenthals chicken stock recipe where he pretty much caramelizes the onions and carrots. Which way, his or yours, do you think would give more flavor? Also would love to hear all your thoughts on his. Thank you!!

[@aleksandarvujic1876]

Where I come from, we burn and caramelise the onion exactly like you did it, before we start cooking chicken soup, so we add this caramelised onion with chicken, leaks, and pepper at the very beginning of cooking. The result is quite different if you add caramelised onion comparing to the one you get without caramelising it.........flavour is much more fragrant with the caramelised version.

[@istdochallesegal3427]

This looks FABULOUS - can almost smell and taste it!!! Thank you; I look forward to trrying it out (when I have half a day or so to spare!)

[@thatbige]

I made this today and it was incredible! The sauce is so mouthwateringly good. Unfortunately i did burn my hand on a hot pan despite your warning 😂 worth it

[@ThomasSoles]

I have been failing at chicken a lot lately. Timely video!

[@ryanj610]

Excellent, especially since I'm too poor to afford beef these days; chicken is becoming my go to. Ever think about doing smoked recipes?

[@sociopathmercenary]

By beef, I assume you're talking steak because ground beef is $4 a pound in most places if you look around. Definitely at Costco and Sam's

[@elvirabuenrostro1235]

Love your channel, watch you all the time, delicious recipe it made my mouth watery completely!! 😊😁 One question my friend what's the difference between Charlottes and the purple onion and regular onion like the the white one and the yellow one???? Could you explain to us a little bit about that please and thank you for all the lovely recipes, ❤️🌹❤️🤤🤤🤤😋😋😋

[@paulmcdonald9074]

Great content I could almost taste that chicken. Man it was so appealing. Thanks for giving us a glimpse in your kitchen.

[@nafspark]

So you brought the chicken home from the store (no idea how long that was), then left it sitting out on the board for 90 mins with the fan blowing on it, then spent 15? mins deboning it (maybe more due to filming/explaining), then left it out while the bones roasted for 75 mins and the stock simmered for an hour. So by the time it finally hit the pan, it had been at room temperature for well over 4 hours. I know cooking is going to kill most of the nasties, but this really seems less than ideal, no?

[@EdHadder]

I Love ThatDudeCanCook Videos 💙

[@MkBasile-ri4bg]

Omg, that looks so good. You make it looks so easy, lol. Thanks for sharing.

[@benjamincarpenter2262]

Wow, this is priceless mon frere. Literally a free masterclass. ❤

[@jszy9951]

I love everything about this video

[@rileyjackfansmithandjones8238]

I gotta admit, this particular Method passes an old, Standard we made up at a Country Club, back in the 1980's. I think Everyone knows GBD....Golden Brown Delicious. Our Rating Was LPC, for Lucious, Plushness, and totally CRUSHES! ( A little more Family Friendly, than the old RFG!😉)

[@Jimbowlcoach]

I will never be doing this, the chicken, I mean, I am hooked on rosemary salt I know!

[@wolfman011000]

Have you ever used toast salt to make the rosemary salt and if so was it better or worse? I like to use a blend of toasted salt and MSG when cooking, especially Asian and Indian recipes.

[@patfitzgerald1828]

Thank you for going slow with the deboning, I could actually follow that.

[@ScottBalkum]

Incredible! Going to try this.

[@Cocojake1]

Hi, what's the shelf life of the Rosemary salt? Does it need refrigeration?

[@funnyside6]

Yum again. I really enjoy your recipes.

[@lordbaron104]

Jaques Pipen - God of de-boning chicken 😊🙏

[@thesinglerider8942]

Made this yesterday and literally drank the sauce when i finished my chicken. Good shit my dude

[@RaccoonCityPD]

If there's one thing to take away from this video it's this: Always leave your chicken at room temperature with a fan blowing on it for an hour and a half before cooking! 😂 Love you Sonny

[@patricknez7258]

16:51 😂 awesome quote

[@gtohenry6469]

Thanks for the chicken tips sir! 😀

[@xthejakerx]

You killed this!!!! Recipes like these define your channel for me (and im sure so many others). So thankful to have your level of culinary expertise presented the way you do. Dont stop being stupid and funny. Also, let Marcus cook next time!!!!!

[@randytaylor4766]

This made my day and I'm making this!

[@raedaljlaoud9340]

My family loves chicken,Im gonna try to make this recipe

[@ronschlorff7089]

Sonny's show is reminiscent of the old time Food TV Network shows, from 90's, with actual instruction, and a bit of humor thrown in. I have several of them, like Emeril's, on VHS tapes, and still refer to them! Yes, I have a player too. ;D. Now, of course, the Food network is mostly "entertainment" or some little guy going around feeding his face at bad restaurants!! LOL ;D

[@calvinevans8305]

😮 when you pulled the spine out of that bird I could hear the scream of the Predator. Lol Better call the Governator

[@viviannedelavega605]

How long was it in the oven at 400° thank you so much❤

[@scottpeters1847]

Don't know I laughed so much at 7:09 I was just imagining little chicken pj's 😂

[@judimoseley1137]

Do you ever use a bay leaf in your stock?

[@DubbleA22]

That looks amazing and delicious. Too much work, though. Thanks for the vid.

[@prccap]

Love this Video!!!!!!! more things like this!!!!

[@jaquestraw1]

When I started watching I figured I'll never do this but I'm watching anyway. I'll be making a trip to the grocery store tomorrow

[@geoffreyhigginson5290]

Subbed up brother, nice work on that chicken and sauce.

[@Kordeezy1]

Dude, you're great! Stay true man

[@conoromelia8435]

Im making this for dinner today wish me luck.

[@C1nderfire]

Can you do chicken legs? It’s like bread them or done. A bit of sauce at the end. I don’t have much else on how to make em fabu

[@GeorgeSmileyOBE]

Make thyme salt with sage instead of rosemary

[@qwqwwq3010]

That knife display is drool worthy

[@Xani13]

When you are looking for a proper knife, how do you know the difference between the types offered? I've been trying to find proper knives but I don't know what their names mean. For example, I keep seeing something called a "chef's knife" but then I see something called a "santoku" and then I see a bunch of other names and I don't know how to determine which one to purchase as I can't typically afford whole sets.

[@djjazzyjeff1232]

16:55 It's a Chicken Thesis assignment.

[@ackwatchtube]

Great video, as always. I am kinda lazy and would probably just spatchcock the bird and make the sauce as you did. How much worse would it be?

[@TheRealNormanBates]

7:20 "Would you eat me? I'd eat me..." 🎶 Goodbye chickens.. they're flyin' over you! 🎶 9:09 imagine if Roman soldiers were paid in rosemary salt.

[@Smuggygoat]

For your next videos: can you attempt to make Haitian Griot?

[@RobertFraser-g3x]

Looks Absolutely DELICIOUS 😊

[@JL16061980]

Looks delicious ❤

[@rhijulbec1]

Does anyone know what that music is that's played in every video? It was playing while he was pouring sauce over the cooked, plated chicken. AND I'm 🤤 🤤 🤤 😋 😋 😋 looks easy and I especially love that sauce! Mmmmmmm. I don't care for anything on a chicken other than the breast meat. But I can prepare them exactly like this, cook for less time and use better than bouillon as the broth. It looks so 😋 😋 yummy!

[@soupfork2105]

My pet hate: Ordering a nice crispy dish in a restaurant and it arrives drenched in sauce that wrecks all the glorious crispyness.

[@zoniemom153]

Agree… the sauce should be poured AROUND the meat

[@mrlarry999]

If you want to experience the best oven roasted chicken (in a wood fired oven) visit San Francisco and hit up the Zuni Cafe. The experience will humble you on so many levels. For real. The recipe is out there.

[@1024div]

Thats a beautiful meal.

[@Bman1878]

Awesome. Now lets see you debone an Ostrich

[@berryg4309]

Marcus just got his Christmas bonus 😂

[@stevenhaas9622]

the much easier and quicker hack version of this is to use chicken thighs. Bone them all out and roast the bones to make the stock. Then sear the skin on boneless thighs until crispy.

[@jakegloryblink]

2:00 Everything reminds me of her 😢

[@JimmyBagODonuts]

4:00

[@maxm745]

Hearing "this tastes like graduating chicken college" really makes me want to try it.

[@CoolJay77]

Some people work for money, others for beer but Marcus for rosemary salt.

[@TheUglyAmerican007]

Marcus went straight to the pawn shop with is rosemary salt.