How to Make Pan-Seared Brick Chicken With Precision

[@federation_comrade]

Yo, that was some of the most in depth and helpful chicken butchery I've seen on KZbin.

[@chefsteps]

Appreciate you checking it out!

[@heatherfallon6032]

Right! I can break down a chicken into 8 parts but the de-boning he covered was 😗

[@AM1N4L]

Hahah for real

[@rmaa_sd]

I'll watch any video with Nick in it. He's fantastic, educational and engaging all at once. And also none with Grant in it. No comparison.

[@GregSzarama]

Why not Grant?

[@rosshunter9053]

Good to see you again Nick. I can remember when you first started, what, maybe 9-10 years ago, I think it was pancakes or eggs, something like that. Dude, great technique, I’m inspired to give it a go. Cheers

[@smoath]

Bricken? Yeah, bricken.

[@JohnWilsonpianist]

One of the great Chefsteps videos.

[@chefsteps]

We’re glad you enjoyed it!

[@SteveMillerhuntingforfood]

Great presentation NIck. That looks so delish, and the sauce has me drooling. If you've been hitting the gym lately, it shows.

[@oa2256]

That's brickin' amazing🎉

[@satanismybrother]

Looks really great, nice one nick!

[@mpukas]

Excellent technique from start to finish. Bravo!!! Thank you for this!

[@nickyang1143]

Looking good bro 😎

[@MichaelQuisao]

I was not expecting "we're going to take it to Pound Town" in a ChefSteps video 😂

[@moraloverstance4093]

Nick, good job.

[@MrRebar15]

*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along on your cook. GOD Bless.

[@bjalijandro5519]

I've watched all these videos and this guy was at his best in this one. In the past, seemed like he was finding himself, voice and personality. This was his best self. Not trying to impress or "sell" just competent and calm. A great teacher and cook. Well done my friend, proud of you. You are drawing out your best self and have found your footing

[@provpaw2]

so informative. like this is a free masterclass

[@chefsteps]

Glad you enjoyed it!

[@mattymattffs]

Nick is a great host

[@chefsteps]

He sure is!

[@melanie-bv3ye]

Mesmerizing! I appreciated the side notes, interesting and informative. Great job Nick!

[@chefsteps]

Thanks for watching!

[@tom_something]

This is a really great and comprehensive technique video. Thanks for all the useful information! I cooked up a breast tonight using this method. Quick, juicy, and apparently fool-proof if I can do it. I did notice that the edges of the skin that were skewered didn't quite render out. Is that pretty typical? It was only a little bit of skin, so I didn't lose much by trimming it off at the end.

[@chefsteps]

That is pretty typical. We like the range of textures in skin that's crispy/seared/tender and blond. If you want to avoid un-rendered edges, trim the skin around the sides to an excess of 1-inch and double the amount of fat in the pan when searing.

[@tom_something]

@@chefsteps Thanks!

[@khalilsahli]

Great technique, similar to the Georgian Tapaka chicken, only note is using the foil directly to the chicken, safety wise I think its better to have a backing sheet in-between. thank you for the cooking.

[@jesperwall839]

I’ve heard of bricked phones and computers, but never heard of bricked chicken 😂

[@stevenpatsatsis4060]

Amazing Recipe Nick !! You made that de-boning looks so easy !

[@chefsteps]

Nick makes it all look easy! And with a little practice, the de-boning process is a breeze.

[@Jeonkwan]

perfection!

[@ilyaluv6186]

In some sense similar similar to classics - Chicken tapaka.

[@Reversed82]

this technique works great with TVP also FWIW

[@inuyashaspet]

Best way to incorporate sous vide into this technique? Before or after searing?

[@gregg48]

before; if you want crispy skin, you sear at the end...lots of their vids show this

[@satanismybrother]

I mean I’m a big fan of sous vide but I think the extended cook on the skin really contributes to its crispness.i don’t think you’d get it quite so crunchy from sous vide then a fry.

[@gregg48]

@@satanismybrother you definitely wouldn't get the same thing; after sous vide everything's done, so any fry would be very quick/high, and you'd have to make extra sure the chicken/skin was dry. I'd probably leave it overnight in the fridge to dry before frying if you wanted best results

[@m9ch15l]

I like to use a fan to dry the skin if we are in a hurry in my restaurant.. but leave it dry in fridge is still better

[@chefsteps]

Yes, a fan setup works great for speeding up the skin drying process!

[@jsp__]

You're telling me a brick seared this chicken?

[@chefsteps]

It's working the line with the shrimp that fries rice!

[@RPRsChannel]

*_Is the serving plate room temp or heated?_*

[@satanismybrother]

whatever temperature you like.

[@vietcookings]

Mình đã thích chưa nhỉ 👍

[@kronos6948]

Brick chicken, not to be confused with chicken brickin.

[@graefx]

Ive deboned *a lot* of chickens and never seen that leg bone trick. Ive always removed it the same as the thigh bone with the cut and scrape. Too bad it wont work on turkey 😅

[@chefsteps]

Learning new tricks is the best!

[@Redskies453]

Awesome tutorial. I removed a leg, wing and three fingers from the chicken.

[@theoutlaw5806]

It's so refreshing to see a chef who has butchery skills in his arsena (this guy looks a good chef to me, I can tell) l. So many chefs these days dont have the proper culinary training. I had to learn butchery, fish mongering then bread making which took me 6 years in total. Two years per course. Then started on pastry for 3 years. I was a commis chef for the best part of 10 years ! I was always skint 😂 but never spent my cash, stayed in the bank. I guess I'm reaping the rewards now though, I'm a chef de partie at a 1 x michelin starred restaurant, I know my craft. I learned the hard way... It ain't like it is now. I survived 3 x hours sleep per night for 6 or 7 years & worked under intense pressure from some elite Chef's. I've earned my stripes thars for damn sure ! Edit - Not sure why I i shared this with you all... I got carried away ! But, Chefs, many of them, lack the necessary skills such as butchery & fish mongering or bread making.... How these Chef's gonna survive in their own restaurants ? They gonna buy / order these essentially skilled products in ? They'll go bust !

[@YaNKeeR_]

First! Happy Sunday!

[@denuijs]

If they taught you in culinary school to use that knife for this job it must have been a terrible school.

[@anomalousresult]

Remember seeing similar on Fallow's channel, looks like a fun technique.

[@TomMotTom]

A very great in depth tutorial but stop saying it's hands off. If you have to check your chicken every five minutes, it is very much hands on.

[@GreggsOverEZ]

And where does someone obtain one of these, "bricks?"

[@oneupmanship]

Would chicken or duck fat be okay?

[@chefsteps]

Yes! Both work great.

[@Throbtometrist]

When he adds the shallots, I yearn for the smell. However, internet based smell has much more potential for evil so I'm against it. As always, great technique showcase.

[@tonistoian1480]

[@robertopinci]

My grandma used to do it whit the duck

[@thedrunkgriller1874]

Yo are a bird😅

[@obikenobi6056]

looks red and pink around the :08 second mark. is that unsafe?

[@laureng2110]

Uncooked meat will have a squishy pink centre, this meat is white all the way through. The bloody spots just happen sometimes. If you're not sure, check for safe temp with a thermometer.

[@kitesquid]

Those are NOT needle nose pliers!!!!!!!! Please look up what pliers you are using.

[@Geek_Chef]

LoL.....I think any skinny pliers or tweezers would constitute Needle Nose in this case. He's pulling tendons.....it will be ok.....I promise. 🙂

[@SoulVision1111]

Meat is Murder

[@satanismybrother]

Off you trot.

[@victorbenner539]

You lost me at " dry brining"

[@jlee104]

who cares what you call it as long as it works. That's the accepted terminology even if its not accurate.

[@victorbenner539]

@@jlee104 only accepted terminology by folks who don't truly understand what they are doing with said technique. Have a nice day anyway.

[@gregg48]

@@victorbenner539 what should it be called, and specifically why?

[@victorbenner539]

@gregg48 well what folks are calling "dry brine" actually is called curing. Or called salting. Or in a very simple term seasoning. Using a brine or a cure are very misunderstood techniques. To brine is about adding moisture ( normally water) to what your doing the brine to. Not just meats but also fruits and vegetables. Any seasoning is just a secondary effect. You can't add moisture to the food if there is no moisture to add. Now a cure actually draws moisture out of the food. Let's just use meat for the rest of the discussion. So a cure can be a wonderful technique. It can reduce the amount of moisture lost during the cook and help to tenderize the meat also. But it will have less moisture then something that had been brined. Different meats benefit best from different techniques. For example I brine turkeys overnight but I cure or salt beef instead. The cure works better on beef because it won't suffer from some moisture loss because it has more fats to help keep it from drying out. The water loss actually intensifies the beef flavor. But turkeys need more water to keep them moist because they don't have the same kind of fat structures. So it seems like splitting hairs but it's really a very important difference in the name. So the main difference is adding moisture or reducing moisture. The seasoning or flavoring is secondary. I hope i explained this well enough. This is a funny way I sometimes explain this. " saying " dry brine" is like calling a desert a "dry ocean" 😁 have a great day 🌤.

[@victorbenner539]

@gregg48 i don't understand. I gave a good respectful reply to you. However it doesn't seem to be posting up? I'll see if it updates later. Really confusing. Have a great day.