How to Make Restaurant Quality Chicken at Home

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Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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[@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 😭

[@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. 😂😂😂

[@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.

[@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

[@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!

[@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!

[@StarTraveler649]

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

[@adamd2036]

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

[@joannaazar7396]

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

[@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.

[@rafcalvo5]

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

[@alexanderhilary]

You're a good man and thorough

[@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!

[@gussampson5029]

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

[@sjgoff]

I am the pastry chef that taught him how to zest a lemon.

[@scottpeters1847]

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

[@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.

[@bamnjphoto]

Thanks, this will be my weekend project

[@Jimbowlcoach]

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

[@calvinevans8305]

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

[@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.

[@cornfloats7004]

Thank you, Sonny for all that you teach me!

[@jaredavila8142]

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

[@patricknez7258]

16:51 😂 awesome quote

[@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!

[@isee7283]

This looks unbelievably mouthwatering

[@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

[@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.

[@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 😂

[@MkBasile-ri4bg]

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

[@jszy9951]

I love everything about this video

[@amyintheairstream]

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

[@ScottBalkum]

Incredible! Going to try this.

[@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).

[@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.

[@EdHadder]

I Love ThatDudeCanCook Videos 💙

[@niceguy9031]

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

[@lordbaron104]

Jaques Pipen - God of de-boning chicken 😊🙏

[@joeforestandi478]

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

[@gtohenry6469]

Thanks for the chicken tips sir! 😀

[@benjamincarpenter2262]

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

[@thesinglerider8942]

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

[@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

[@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.

[@qwqwwq3010]

That knife display is drool worthy

[@paulmcdonald9074]

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

[@patfitzgerald1828]

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

[@randytaylor4766]

This made my day and I'm making this!

[@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

[@ThomasSoles]

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

[@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!)

[@JL16061980]

Looks delicious ❤

[@raedaljlaoud9340]

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

[@prccap]

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

[@funnyside6]

Yum again. I really enjoy your recipes.

[@GeorgeSmileyOBE]

Make thyme salt with sage instead of rosemary

[@judimoseley1137]

Do you ever use a bay leaf in your stock?

[@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!!!!!

[@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!!

[@djjazzyjeff1232]

16:55 It's a Chicken Thesis assignment.

[@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

[@Tearoze]

Bet it was delicious 👍🏽

[@CoolJay77]

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

[@JudeTavonFenwick]

It’s funny because my family/friends and I look for restaurants that make home-quality meals

[@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

[@TheUglyAmerican007]

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

[@1024div]

Thats a beautiful meal.

[@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.

[@darkknight2864]

please do a LOCO MOCO video!

[@Bman1878]

Awesome. Now lets see you debone an Ostrich

[@swedishdad]

A new pepin for a new era

[@berryg4309]

Marcus just got his Christmas bonus 😂

[@DubbleA22]

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

[@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, ❤️🌹❤️🤤🤤🤤😋😋😋

[@DrinkTheKoolAid62]

@4:08 - wasn't this a Mr. Bean gag?

[@RobertFraser-g3x]

Looks Absolutely DELICIOUS 😊

[@maxm745]

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

[@TheRbraden]

Seems like chicken was on sale near Sonny recently :)

[@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!😉)

[@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

[@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.

[@viviannedelavega605]

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

[@myjewelry4u]

Big shout out from a lazy , crazy lady ❤

[@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.

[@gussampson5029]

That's my joint!

[@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.

[@9EHoneyPot]

Joie de Vivre----here we go...and there it is....

[@rogermilla2358]

If I ever become rich I'm hiring you as a personal chef

[@cryptolioicecreamoranges6974]

Can you do a video on how to make butter poached lobster tails?

[@Swindellium409]

Great video! Who does the music?

[@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

[@pedrocoelho6729]

3 mins into the video: ".. get two fingers inside the chicken, right here. Yes, this is very strange...and my fingers are in between... and we're literally just using our hands to pull the meat off... and we're gonna finish by literally just using our hand, make sure you get off all that meat... and get in here with our fingers, all the way down..." Wife, from the other room: "What the hell are you watching this early??"

[@jane-cn6nd]

!? 😂

[@Kali_mexican]

Put a 2.5 lb plate in the second pan on top

[@jakegloryblink]

2:00 Everything reminds me of her 😢

[@JimmyBagODonuts]

4:00

[@geraldinem2439]

Please make a caprese sandwhich 😭🙏😭🙏🩷😭🙏🙏😭🩷🙏

[@IgnorantBoot]

Finally, an excuse for my chicken fan. Crispy skin here I come

[@MelissaAllen-iw9qt]

Chef Jacques Pépin made it look easier! You had shuggled too much with it.😂

[@mikeevans4585]

P' peen? It's peh PAN Sonny! When there's a pan right there in your name you're destined to be a great chef!

[@soupfork2105]

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