I Tested Roasted Chicken Hacks!

[@TheHaubs11tx]

“So you seasoned it with the brick” that’s golden I can’t believe how much I laughed at that I don’t know why, but that was hilarious. It’s that unscripted off the cuff humorous comments that make me love this channel. Sometimes it seems a little too tight, but when it gets loose like that, it’s great and then just responding. Yes, I seasoned it with the brick. That was fantastic. I don’t know why that’s my favorite part of this episode.

[@snower13]

Huge Tip: Stick the flaccid crust chickens into air frier on max until crispy. Gets it nice and hard. For white meat you might want to do this before it fully finishes. For dark meat, it can handle a little extra even after finishing.

[@spacehead74]

Guga had to have known that suspending the birds from the wings and drums wouldn't work. You need to suspend birds from the neck and/or spine like with Peking duck. An overnight dry brine also helps a lot with the skin. That marinade might work better applied inside the cavity and/or under the skin of the breast with just salt on the outside.

[@DneilB007]

Was gonna say that. But the drums did hold up with the hooks (maybe because the wings gave way first & the weight of the chicken wasn’t fully on the drums themselves). The saffron rice looks amazing, though. 🤤🤤

[@DneilB007]

Just had a thought-it might work on a flight bird, where the wings actually have some muscle to them.

[@MatthiaGryffine]

That's why it was an experiment lol

[@FangGuard]

Don't need to suspend at all... Just put on the rack without the tray... So the dripping can fall down into the rice

[@annother3350]

@@FangGuard Yes just straight onto the oven shelf!

[@DneilB007]

“I’m sure Angel loves the peas in it.” “I already took them out.”

[@higashirinchiah1013]

Who came here to see Guga roast Uncle Roger's fried rice?😂

[@maxmcgar5732]

Wrong channel, it should be on the guga channel, aka the 3rd channel

[@kazukii07]

Yeah I guess it's not out yet

[@theblazingangels4286]

@@kazukii07 + i am searcing bro

[@remnant24]

Literally no one.

[@t0aster_b4th]

All these channels and I'm still waiting for him to dry age Angel 😅

[@tanushshetty5588]

The air fryer chicken should have been flipped half way through to prevent the burning.

[@jw1049]

Came here to say the same thing

[@randyyeung9285]

For my air fryer chicken I usually start with 300 for 30 - 40 minutes skin side down, then 400 for 5 -10 minutes skin side up to get the crust.

[@MyBlackandRedCZ]

So should have the brick.

[@MyBlackandRedCZ]

Also, I would’ve done either 350 or 375 for that amount of time.

[@albertaoutdoors9220]

Yep. I do 350 breast down, then 360 breast up. If skin isn’t crispy when the chicken is done, hit 390 for a couple minutes

[@briandurant19791997]

You should never talk trash about the chicken because the chicken is really good and it is one of the best meats out there

[@parisite99]

That thumbnail is wild! 😂

[@amarenee2020]

Poor Guga has a cold! Hope you are feeling better soon!

[@mperfekt]

Guga…I’ve watched your channels(both) and I love when you serve up the unique appetizers the most. Chicken, Steak…can’t ever get enough

[@steviexmcfly]

I think cooking on the grill affected the texture of the skin on the pollo al mattone. The brick typically makes the skin super crispy, which is one of the big advantages of the method. The first time I had the dish (at Gemma in NYC), I was blown away.

[@ThatchNetherfold]

Maybe the method was supposedly for the chicken to cook skin side down with the bricks on top. I can understand how the brick cooking method works (flattening the chicken and allow the chicken to cook better in its own fat and juices).

[@TheGrace020]

Guga wild for that thumbnail

[@scooby45247]

love these chicken episodes.. helps with meal planning so much..

[@annother3350]

Just need to find Aji Panca now!

[@GoukiLoki]

Is it me or Guga sounds like he’s under the weather? His voice sounds like the poor guy is sick.

[@emailaddress100]

It's probably just a side effect of the Ozempic 😂

[@mightymorphingmemory6178]

Sounds like he ate some that dried ass rice he called perfection and got some caught in his throat lol

[@Rick-TSWKF]

I noticed that too

[@אוריהלל-ס4ח]

Like he got the flu?

[@emailaddress100]

It's just side effects from all the Ozempic lol

[@meryplays8952]

1:50 I liked the techno music. Excellent recipes. In poor old places in the past in Greece, they made chicken into 8 pieces, origano, salt-pepper, olive oil and in the oven for 45 minutes (flip chicken in 25 minutes) at 250C. Then they took it, out, added rice, boiling hot water to cover the rice, flip chicken, and back into the oven for 15 minutes. Switch off oven and let it in for 5 more minutes. This is also called army's chicken.

[@daveinmontana7726]

V shaped adjustable rack is the best. Set it to where the chicken is as high as it can be off a baking sheet with 1/2" high sides. The chicken will brown all the way around.

[@Marshall-b2q]

What is your cooking channel called? You Imbicile.

[@hpmmiggie]

I love how it cooked the chicken like it was trying to excape before being cindered. I'm using that for haloween. ty for the tip. :D

[@austinhornbeck5060]

Cooking chicken in the air fryer to the point that the top is almost burnt actually leaves a very good taste. Its similar effect of finishing off food in the oven with a broil to give it a crust.

[@austinhornbeck5060]

Also, make sure you flip it half way through, it shouldn't be that burnt.

[@mikecantwell2703]

Hi Guga and team, I have a few steak experiments that I am recommending: Experiment #1 working title: “Elevating a steak to compete with Wagyu” Channel: SVE This experiment revisits some older experiments and combines them together, specifically using buttermilk, dry brining and MSG. The goal of this experiment is to elevate a normal steak to near Wagyu level. Think of it like a $1 steak experiment but the goal is to elevate a normal steak as high as possible; feel free to add other steaks and have your team or other creators compete and make this a series. Steak 1. Control (Choice or Prime Ribeye) - Guga standard control SPG - Steak 2. The experiment (Choice or Prime Ribeye) Submerged for one week in buttermilk and pat dry. Then two days dry brined in a seasoning coat of salt, pepper, garlic & MSG. Steak 3. Wagyu Ribeye (salt) Maybe not Japanese A5, (A3 or A4) only because I suspect it is too rich for most people to eat a full steak and it might be near impossible to elevate a choice steak all the way to A5, but I still bet you’ll be impressed by the experimental steak. Experiment #2 “Battle for Control” For this we are again revising the buttermilk steak experiment (thank you for that by the way). I promise combining the buttermilk method with dry brining with all seasonings and MSG will completely elevate a steak (you might be tempted to have a control 3.0 - 2.0 being a dry aged -), the drawback of this method is how long it takes - less than a dry aged control, but more than a standard control steak -. Channel: Guga Foods Steak #1 Ribeye, Standard Guga Control, SPG Steak #2 Ribeye, dry aged 28-35 days (or longer), SPG Steak #3 Ribeye, Submerged for one week in buttermilk and pat dry. Then two days dry brined in a seasoning coat of salt, pepper, garlic & MSG. Experiment #3 A battle of dry brine seasoning (MSG style) - maybe an uncle Roger invite? - Guga Foods or SVE All steaks receive the same treatment and are from the same cow (Ribeye?). All are submerged in buttermilk for a week and pat dry (optional but recommended - control 3.0 style -) Then all steaks are dry brined for two days in their respective seasoning: Steak #1 Salt, Pepper & MSG Steak #2 Salt, Pepper, Garlic, & MSG Steak #3 Salt, Pepper, Garlic, MSG, & Saffron (but less - maybe 1/3rd - compared to what you previously used in the saffron steak experiment, think complimentary but not overpowering). I hope these suggestions work and you and the team have some amazing food. Cheers! -Mike

[@ExpeditionaryJonny]

Great experiment! Chicken is much more affordable so I love how you give folks different options to consider. Air Fried chicken with a rub but no sauce produces crispy skin & juicy meat. I stick with dark meat for better flavor and juiciness. Those suspended options are interesting. I'd think a beer can chicken set up would fix the presentation and still allow the juices to drip to your side dish. Or, suspend with the breast side up and let the legs dangle. I'd be worried about drying out the breast though since it might be too close to the heating element. Thanks for sharing!

[@janeyrevanescence12]

If you want to do the hanging chicken, try using twine instead of skewers and use some around the middle to keep it aloft.

[@NateSmith87]

That first chicken and rice recipe is FUEGO! Could've ended the video there!

[@DrivingWithJake]

Best is putting the potatoes and chicken in a pan in the oven. Smoker might work good as well. Make it Greek lemon olive oil oregano salt pepper. The potatoes get all that fat from the chicken and yummy. I typically take the chicken out after it's done and then broil the potatoes for a good 5-10 minutes to get extra crispy. Makes the bottom soft and juicy and the tops crispy.

[@dmmness]

Aji Panca chilis have mild heat (roughly 500 Scoville units) with a complex fruity, almost berry like taste with a hint of smoke note. (Wiki) Walmart sometimes has this. Kind of expensive for about $10.

[@johnlord8337]

Try putting a Better Than Bouillon Chicken or Roasted Chicken rub on your chicken and cook in any fashion you want. The slightly salty mixture will brine the chicken meat and the skin. The brined skin crisps-up for a great crunch. The brined chicken skin is also coated in the chicken oil/fat in the bouillon sealing the chicken skin for super-moist and flavorful chicken meat.

[@markiangooley]

Those pepper pastes are great, both mild and hot.

[@SwagAvenger]

Guga new what he was doing when he made that thumbnail

[@dspock]

You should try air frying diced seasoned mini gold potatoes with “Midnight Moon” cheese grated on top! This I promise you will be a hit!

[@luckdaman]

4:23 karate kick chicken

[@dashali4700]

Correction, mothers sliper cooked chicken

[@vonslagle]

Yo Guga, next time you roast your potatoes, try putting the flat side down to carmalize because it’ll make them taste 10 times better. I thought I’d tell you because making things taste better seems to be your thing

[@geoffmckenzie2608]

Okay, Guga... "I know my smoked chicken doesn't have crunchy skin right now, but watch this!" Cue the flamethrower music. Maybe that would have made all the difference for Leo and avoided that "flaccid" comment. 😂 Another thing is maybe spatchcock the chicken and smoke it skinside down? It shouldn't dry the meat since it's over low heat. Great video, though.

[@DneilB007]

A note on the disagreement on the best chicken-Guga & Angel are having white meat, and Leo is having dark meat. The dark meat will be more forgiving than the white meat, so the white could be dry while the dark would still be juicy.

[@chriscalon8913]

Great video! Spatchcocked brick chicken for the win. To get the crispy skin, take the bricks off and blast with the broiler at the end. Watch it closely though.

[@aaronlaluzerne6639]

Dear Guga, now you should deep fry a chicken with 24 spices and seasonings.

[@beauryan101]

All the chickens look amazing, even the airfried one

[@ThatPawikBoy]

3:01 Are you kidding me? That's amazing everybody!

[@NickDunner]

Dry age steaks with Angel for 35 days

[@dngvideoproduction6525]

Should roast a lack of lamb over the potatoes. The lamb fat does amazing things to the potatoes! 😉

[@HeatherWho11.10]

Can't wait to get some good chicken ideas from this video.

[@tommyb7973]

Brickin' Chicken 🍗🐔🍻

[@MaxjiiraPersevering]

Hey Guga, I’ve wanted to make the best goose, but I’ve failed a few times at it. Do you think you can try to make a delicious Goose a few ways?

[@chaoticcupoftea2462]

That thumbnail is CRAZY💀

[@johnnyplunkett8532]

There is a polish buffet in Chicago called the Red Apple Buffet. A you tube review made ne super want to try. And a Philippines one in Las Vegas. Get the Guga Jet ramped up! The one that flies on Waygu..

[@alimohammad2203]

welcome back❤

[@saturndragoon]

Instead of two brick you can also use a pot filled with water about the same size as the pan might work better as it would even out the weight pressing on the chicken

[@Dochuds]

Please collab with the outdoor boys again😊😊❤

[@NickDunner]

yes!

[@HeavyMetalMike]

You have an electric smoker, just crank it up at the end to crisp the skin. Also, pull at 160 in the breast, you'll never have a dry chicken again. It keeps climbing after you pull it out of the oven, it will hit 165 even if you pull it at 160.

[@cocodojo]

Not gonna lie, when Guga skewered those chicken and hung them up on the cooking racks... those chicken going in looked like they were having a good time.

[@trigremlin]

Don't show Frenchie those brown peas, he'll actually throw up.

[@FunLovingCriminal_JB]

English Mustard in cheese sauce makes it extremely yummy ❤😋

[@thescottishaccent]

The chicken out of the smoker with the hooks still attached looks like it's ready to get down for some street fighting!

[@FLATRONNIE666]

no ones easier to be pimped out than Guga

[@BeamerTime354]

That’s the funniest chickens I have seen in a while.

[@darrynkushman1]

Souse Vide everything Chicken then do a high temp hash butter basting for crispy skin . The skin is the best

[@XHunter442]

OMG Ty Guga for the CHICKEN!!!!!!!!!!!

[@Kable_TV]

Guga said fantastic so many times with the potato’s and chicken

[@АлексейПершиков-е1ф]

Я для циплёнка тапака (который с кирпичами) использую гирю весом 24 кг. Она из чугуна , так что там не только гнёт а так же и тепло от разоргретой гири.

[@RolandSchlosser]

Of course you tasted charcoal, Leo, you literally took a bite of that burned crust lol 9:20

[@kkrunchilluminate7912]

I enjoyed these chicken hacks :D

[@VillageStylePK]

👌🏻👩🏻‍🍳

[@outdoorslifegreece2606]

Guga I got an idea! You should make a steak rub made of made of rendered crispy beef fat, it’s amazing

[@VillageStylePK]

👌🏻👩🏻‍🍳

[@snower13]

Liquid rub? That's not a rub?

[@unathandavis]

I freakin love chicken and these guys always biatching as if chicken can't be amazing! lol.

[@straled5818]

Hello Guga,I've been out hunting pheasants today and wondered how would You prepare it as a dish.

[@AncientMysteriesAndInnovations]

That one chicken looked like he was doing the jordan pose 😂🤸

[@kingtvt973]

All three look amazing

[@FodorPupil]

But did you use the NuWave oven? Lol

[@MrConsto]

At least we know Guga does his own narrations, not an AI voice over

[@lmpeters]

The brick method would have been a perfect excuse for a collab with Sam from "Half as Interesting".

[@jjdogg0]

Get em Guga 🐔

[@Yeetman-t4y]

KZbin translate made you commit so hilarious.

[@altaica3522]

The timing of this video, i was making roasted chicken when i saw this was uploaded

[@DangerDave2486]

Try smoking it and then to get the crust deep fry it you’ll definitely have to wrap the chicken up real good with some twine best possible way to do chicken or turkey

[@graywolfdracon]

The hanging method seems like they are trying to recreate roasting it on a spit. Except the spit doesn't make the chicken fall off.

[@MC_Kun]

Guga, you should try dry aging with 'Aspergillus oryzae', like the youtuber truongsauce. Apprently is amazing but you the meat expert

[@Samkong5155]

You have lots of fans in Malaysia man guga.

[@karlknighton1919]

Finish the smoked chicken in the air fryer to crisp up the skin

[@chadwickwhite1889]

It is why we usually finish smoker chicken in oven to crisp the skin.

[@eagle94haslanded]

Smoked is the way to go. You just need to smoke hotter or turn the smoker to like 425-450 the last 10 minutes to crisp it up.

[@djgamingclub4708]

DO NASI LEMAK MALAYSIA NATIONAL DISH!!!!!!

[@spudwilkins9440]

little does angel know those potatoes are veggies, and he's been eating veggies his whole life.

[@grahamtiedtke]

7:49 NOW the truth comes out Leo

[@darklordlc]

Guga, you ever come across the “Cornell Chicken BBQ” marinade? Look it up.

[@provoking3449]

Finally... I was almost thinking the channel should be renamed Guga Steaks.

[@cocodojo]

And for those "experiments" that didn't quite work out... Guga Mis-steaks 🤣

[@SolbladeX]

Day 1 of asking guga to try different methods of air frying chicken for us get up and go people 😄

[@_SurferGeek_]

Buying anything in a glass jar from Amazon is like playing Russian roulette. You're more likely to get a broken product than not.

[@magistergreen]

Poor Guga got a cold. Feel better!

[@nofunclub]

Like a variation of paella?? Use risotto rice??

[@youngkingyoungking1481]

Day 49 of asking guga to dry age steaks in rendang paste

[@amarshamsah3101]

For people who want to use the airfrayer. Just start with the breast side down and then flip it on the last 5-10 minutes to get the skin crispy.

[@Ursk1]

Beer Can chicken will be the winner every time.

[@ronsimpson143]

I smoked a turkey last year and the skin came out rubbery. So I took some 450 degree peanut oil and ladeled it over the skin and flash fried it. The oil crisped up the skin and drained off into the pan. It was not oily at all. I also injected it with bacon grease. Best turkey ever, and I don't like turkey.

[@glsinsight]

Everything good except peas, if your peas are army green you've over cooked them. Great vid as always! ❤

[@MrEnriqueKike]

That thumbnail picture is diabolical 😂

[@hyenascreech2183]

I need an entire episode of greens just for angel :)

[@madeuce190]

that thumbnail is wild ngl

[@Crazykid_B]

WOW... Unbelievable that "brick chicken", and the chickenjuice rice only went viral just now... 've been doing that for at least 15 years now.... 🤣

[@luckystriker7489]

1:08 Porque no, just let it lie on the grid. No sticks nor twine is necessary!

[@ookami-chan3328]

More like chicken medieval torture methods xD

[@jacibrown2717]

Love this type of deep dive/exploration. I did not expect all them chicken legs to fall off though 😂😂. The brick chicken is also called called spatchcock. Anne Burrel taught me bc I'm a food network junkie haha

[@henrickpetersen6374]

I saw that you can handle Malaysian food but can you handle your Moxie Guga. Can we get a Moxie experiment please Guga

[@jayseph9698]

I didn’t really understand why guga put the oven roasted chicken back in after it fell. It might have been properly cooked the first time, which makes me think that the second time through caused it to dry out. He may have been better off broiling the chicken in order to just give it a good crust

[@DneilB007]

Also: I hereby name the chicken-held-up-by-skewers “Jesus Chicken”.