POV: Cooking Restaurant Quality Chicken (How To Make it at Home)

We're Sorry @GugaFoods ....
Will shares his expertise on cooking restaurant-quality chicken breasts at home, along with a mouthwatering mustard, white wine and bacon pan sauce that will take your chicken to new heights of flavour. In this video, Will not only guides you through the process of butchering and breaking down the chicken but also demonstrates how to create a delectable pan sauce that will elevate your pan-fried chicken breast dish to the next level.
Throughout the video, Will's expert guidance will empower you to recreate this restaurant-quality dish in your own kitchen. From selecting the freshest chicken to mastering the pan sauce technique, every step is covered in detail to ensure your success.
Will shares additional handy tips and tricks that will further enhance your chicken-cooking skills. Learn how to achieve a beautiful sear on the chicken breasts, retain their juiciness, and create the mustard and bacon pan sauce.
By following Will's expert advice and incorporating these tried-and-true methods into your own cooking repertoire, you'll be able to impress your loved ones and guests with an extraordinary chicken dish. Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will revolutionize your chicken-cooking skills.
So, get ready to embark on a gastronomic adventure with Will as he shares his culinary wisdom and reveals the secrets to cooking restaurant-quality chicken breasts with a delightful mustard and bacon pan sauce. Hit that play button, and let's get cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration, cooking tips, and flavorful recipes.
Video Chapters
00:00 - Breaking Down a Whole Chicken
02:42 - Cooking the Breast
05:44 - Making the Sauce
07:40 - Plating
08:07 - WE'RE SORRY!
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter

[@jeeonntan]

Not the butter slipping into the stove at 4:54 😩🤣

[@zacharysherry2910]

Poof!

[@brownie3454]

bro i fucking hate spoon physics

[@Fractus]

Use the other side of the spoon so it doesn't get stuck in the bowl part.

[@thefocalength3186]

I‘m so glad stuff like that happens to professionals aswell 😂

[@jumpieva]

lol i saw that too and was worried about a fire issue

[@AlienMidget123]

That ‘sincere apology’ with that camera angle fucking killed me Chef 🤣🤣 top notch stuff. Food looks beautiful

[@vivekpluch]

Fallow cooking tutorials are like, when Dad finally returns with the milk.

[@eclipsez0r]

Cigarettes

[@alimuzhussain8394]

I was so enjoying your channel until you made an anti Muslim dish 🤣 with bacon 🥓 🐖 🐷

[@SalMans838]

@@eclipsez0rhuh?

[@connormcdonald5075]

@@jjemail5284 because you don't understand the logistics of frying literally hundreds- thousands, even, of pieces of chicken daily. I'm not disagreeing that homemade is usually better, but it's easy to see why. Restaurants deal in huge volumes, limited space, AND have to turn a profit on both ingredients and time.

[@cookierem5385]

@@jjemail5284no it depends where you get them, some countries have rly good fast food quality, some others.... let's say they take junk food to the literal meaning.

[@John-ng3pj]

Guys, you've no idea how awesome it is to see this. A lot of respect for those working hard to make such awesome food with such skill and finesse! I will definitely drop in if I'm ever in the area. What you have done is here not overly complex. I would it make it myself on a Wednesday night. But it's the finesse, the presentation, and the banter while doing it. Thanks for posting!

[@Robli231]

John is a tryhard😂😂😂😂

[@John-ng3pj]

@@Robli231 yep. Trying hard to compliment inspiring chefs that I see. All the best!

[@Robli231]

@@John-ng3pj u dweeb. No chef is gonna go To that much effort with a restaurant of people. He’s just showing off. Even his coworkers are jeering at him in the background.

[@stuarthawkes1382]

So I did this last week for my daughters birthday (28) for four people in two separate pans (temp change is a real difference). Made sure all was prepared, bought 3 free range chickens local,(did the 3rd in a ninja air fryer for another tea) and cannot say how much we loved it. Have done the same sort of thing with pork and apples (swop the white wine for cider, like the chops at fallow). Did boulangère potatoes and green beans with carrots with your emulsion and orange and honey. Also got a side of pork, split it with my new knives and made many meals of it. Popped the full belly in a massive roast, did the ribs and some belly slices in bbq sauce with the rest of the split chicken, shoulder in a joint. You guys are the nuts, fact!

[@Phil8847]

can you let me know which video featured the orange and honey carrots?

[@stuarthawkes1382]

@Phil8847 wasn't a Fallow recipe it was something I'd picked up from a book with a bit of improv I'm afraid

[@BaoNguyen-np2du]

please make more of these, they're so informational and fun to watch

[@user-pu4np9kq1t]

easily one of the best chef channels on YT. hands down. please make more of these, they're so informational and fun to watch.

[@Vrir16]

This is the type of content I keep coming back for. It's all good, but stuff that makes me a better cook will always keep my interest

[@persianwingman]

Loving the face shot 😂

[@cichlisuite2]

This was a great little video, particularly the breaking down of the whole bird. Good to see the quick dish prep as well with some good tips on the reason for certain components of the sauce.

[@89jmills]

I've watched a lot of butchery on youtube - weird, I know - and I have to say I think that is the most casually efficient butchery of a bird I've ever watched. You barely missed any meat, but made it look so relaxed. True sign of an expert there.

[@lukewithann7256]

Not weird at all. I think everybody who eats meat should familiarize themselves with where it comes from and the fact that it used to be a living animal. I feel like barely anyone ever thinks about that when buying packaged meat at the store.

[@GGWP-bw3iz]

Man, I just made this and I have to say, this recepie is really good! When home cooking I always forget to use the wine, this is a great idea!

[@christopherrahman1358]

easily one of the best chef channels on YT. hands down

[@babek6662]

Chef thank you so much for this tutorial, I was worried since I was making it for my mum and I that I wouldn’t get the quantities right with the sauce but your instructions are so clear ! That sauce though!!! The saltiness from the bacon with the sweetness and zestiness is such a beautiful balance of flavours, matched with the succulent chicken breast, superbbbbb!

[@ToddTommow]

The most expensive way to learn to quarter a chicken- cadaver anatomy class.

[@spencerpeck5017]

Dude yes!! Thank you for this. All the tuts on youtube about cutting up a chicken are not that great. This was so helpful.

[@another_pibe]

The face shot was absolutely and by far the best and most informative part of the video. Excellent work, chef!

[@thedonmarlo]

Give us more!!! Always looking forward to these videos, chef

[@JezzGT]

Made this the other day and it was bloody magical! I served it with some butter and garlic toasted Chibatta for sauce mopage 👌🏻

[@piccosports]

Finally got out of the kitchen tonight and immediately went to watch this. Great video on chicken. Straight up the oyster of the chicken is my favorite part and I cook these up whenever I can get away with it! Great video but that camera angle was a huge surprise lol. Laughed so hard 😂😂 Worth the wait!

[@TsRRevelationz]

Give us a behind the scenes on how you and the team brainstorm new menu items and specials!

[@lwbb]

I just cooked the recipe for dinner, so damn good, 100% recommend making it if you haven’t

[@Hyperion8896]

This is slowly becoming 1 of my favorite cooking channel! Maybe 1 day I shall have the time to travel to London to have a meal in this restaurant.

[@thejamboy3556]

That pan sauce sound so good can’t wait to try it, learned something new about searing chicken on high heat and resting it (or not) nice vid as always chef

[@AqvaSerpentis]

Deglazing with butter is an underrated sometimes overlooked technique

[@matthewricketts5330]

That looks delicious. Excellent tutorial video

[@uberdump]

These are fantastic videos. Thanks for taking the time and effort to share your mad skillz.

[@anthonyhuang3019]

Super educational, thank you so much! Have watched your videos on instagram as well all the time, hope to eat there one day!

[@theguyshow3392]

Thank you Chef!

[@KusholaCam]

Nothing more satisfying than a good chicken prep

[@byalmo91]

Incredible video. Glad i found this channel. Can't wait to try this on a random Wednesday!

[@Krew349]

It's amazing to see how the restaurant runs, not a chicken cut up in that way. I'm definitely going to give that a go ❤

[@jjanevski]

Absolutely perfect chicken and sauce. Never tried Dijon in my white whine cream sauce. That’s brilliant. I love Dijon.

[@martinhopaour5744]

Loved this. keep em coming brother

[@Aquablecs]

Reinvigorating my love for cooking one video at a time. Amazing

[@BirdNatureView]

I get really enthusiastic about cooking because of such videos. Well done!

[@latetotheparty4785]

You’re great. Thank you for your skill and the heart to share it.

[@carljones7992]

Really loved this video. Please make these much more as I will lap up each video. Great content 👌

[@mauz791]

POV cooking videos are awesome, thanks for sharing

[@sethbracken]

I made this today and it was a great hit even with two picky eaters. Thanks!

[@78LedHead]

Brother, I could literally watch you guys cook all day long. Top, top, premier food channel on YT.

[@jesuisFORTIO]

you just got a new sub, amazing content, good job!

[@SherwoodTaz]

Watching actual kitchens and chefs prepareing food and offering tips is far more interesting and informative than watching KZbin cooking enthusiasts like Guga. Guga is okay but give me a working kitchen chef any day to watch.

[@SimDeck]

Superb! Really skilful. Thanks for taking the time to put this together.

[@jonnyanderson2271]

It always puts me at ease when I see people wash their hands in between handling food. 😁😎👊🤙

[@scottbennett9171]

Awesome video! Probably my favorite cooking video I've watched in a good while! Loved the breakdown of the chicken, I now know exactly where rhe oyster resides when I carve Thanksgiving turkey 😈 the boning knife looks like a typical kitchen beater, but it glides through that chicken! I also love the Kiritsuke (?) looks sexy! Would love to know the maker. Great explanation throughout the video. Also very humble to correct yourself about calling out Guga (first video I've seen here so this is new to me, but love that he's addressing it as I like and enjoy Gugas videos too). You sir have earned a new subsciber and I look forward to watching many of your videos! TLDR: Awesome informative video. Humble cook, will definitely watch more.

[@Ramrod710]

Haha the ending man, great dish, great explanations. Just subscribed 🤙🏼

[@KamiKazeii69]

Brilliant short informative video!

[@johnsmith2115]

absolutely fantastic. love how you describe the flavors building on each other: wine adds sweetness, heavy cream adds sweetness, shallots add a tiny bit of sweetness to the umami. what I don't get: how do you handle 6 orders of these between 3 tables? I guess some parts of the searing / sauce building are not as time intensive and have some overlap. Which allow you to get all tickets of a table concurrently!

[@TheAcePlace]

prep

[@5hinydrums]

Came for the chicken, stayed for the smash close-up of chef's face

[@Edescho]

I will probably never make any of these recipes, but I tell you what, watching these walkthroughs has really heightened my appreciation of just how much craft, skill and sheer hard work goes into my restaurant meal. Too many of us eat out and give zero thought to the people that made that plate of food. Astonishing. Absolute respect to you sir.

[@karadan100]

Yeah you will. You just need to start making food. You'll eventually get there. Cooking isn't determined by skill like a musical instrument, it is determined by passion. If you're passionate about cooking you'll get good at it.

[@Leto_0]

You don't have to be passionate, it's really not that hard. Just takes practice. Can't imagine how much people spend on food instead of just learning a basic human skill

[@elosant2061]

@@Leto_0 cooking (and cleaning!) takes a significant amount of time and effort so its not crazy to see why people would rather takeout

[@larsmonsen88]

@@elosant2061 Money.

[@joshmore7175]

I love these videos

[@stoneleachman9647]

Hi Chef! I would love a video on how you construct a dish - not just your inspiration (menu’s, other cookbooks, etc)… but kind of flavor combinations and how you know the dish will work? Like if you want a salmon dish on the menu, what do you think about pairing with it and how do you know it’s actually good? I’m no chef, just a home cook who LOvES food. Thanks!

[@888young2]

Thats the creative side if cooking

[@iREK4Ni]

awesome question

[@edkaszwagrakobitybrat1677]

Buy food pairing books, and when it comes to final dish you never know if it gonna work, you need cook and taste, make notes, keep what you liked and change what you didnt and start again. "Salt fat heat acid" is great book for home cooks, I would add to that spices as 5th element of good cooking, food pairing books and then jist practice ans cook as much as possinle...

[@stoneleachman9647]

@@edkaszwagrakobitybrat1677 I think that’s great advice!

[@turbodudes835]

You need to eat a lot) that`s it. Try different food, analyze, remember and recreate. Good luck

[@dpdug]

Love this channel ❤

[@soulsic7731]

Love your pov,s ! . That blade is sharp as F$&#!!🤘🤘👍

[@aliantowot8481]

Very nice of you to share your knowledge. I am trying to become a chef and I have to say I learn a lot by watching your videos. Have a nice day and keep it up! Greetings from Germany :)

[@GoGoTwice]

That looks scrumptious! Need to make it this week ❤

[@CamillaShen]

Perfect.....Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..

[@qifgt]

Love these vids! Nice tutorials at real resturant is godmode

[@whowasthat]

That sauce looked amazing!

[@TheprodikalProject]

Where the FOOK have I been???This dude was great! I’m glad I stumbled on him. New fan!

[@user-lw2si8mw5y]

The sauce is amazing and complex!

[@lachlanmcgoldrick4877]

Love the content, one of the best cooking channels available. I want to know what are some ideas for other dishes to serve alongside this chicken and sauce? I’m thinking duck fat potatoes but I’d be keen to hear other thoughts on what would go nicely for this dish

[@pablors6718]

This guy knows about cooking. Im subscribing

[@lukewithann7256]

watching someone use a well sharpened knife is so satisfying

[@kdanny9973]

Great video BUT Did you cut the finished chicken with the same knife you used when it was raw? I saw you flipped the chopping board but didn’t see pulling a fresh knife …. ;) white wine , garlic, lemon, whipping cream makes a great match! I use it very often. Top it with some chili or some parsley (when using the parsley, I go easy on the Dijon mustard)

[@KevinRedmondWA]

When it comes to chicken, flavoring and saucing is the easy part. The hard part is how to tell intuitively when the chicken is done, without poking the shit out of it. This takes a lot of chicken cooking to learn.

[@snipagotcha]

If having difficulty with chicken breast easy way to cook it super tender and thorough is : hard quick sear for color on both sides in a pan, after which into preheated oven at 135c for 15 mins.

[@abrielrobertsson4160]

Yeap, it's all experience. You also need to touch it, if it's too soft, it's not done, too tough, overcooked.

[@KevinRedmondWA]

@@snipagotcha Timing is never exact. It depends on many variables.

[@persianwingman]

Use a thermometer

[@korylp6219]

I always use a thermometer now for thick pieces of chicken. I don’t know why but I’m so conscious of chicken (I do know why.. salmonella or undercooked chicken = toilet visits 😂) but this was someone who’s cooked a lotttttt of chicken. Also no doubt he probed it with a thermometer. Going to try this sauce though!

[@Purrre]

I thought I was crazy when I used bacon bits in a sauce a couple of years ago. Im gonna try make this sometime this week.

[@bmdfragile]

Been cooking on a more “seriously” level since 2010, I have a cooking club and we try to emulate Michelin fishes, we go to restaurants all over the world. I’ve discovered your channel last year and you guys are just teaching me a lot new things. Thank you so much @fallow!

[@nabilchaouch154]

Beautiful and nice tip with the whipped cream. Question: what is this octopus gently boiling in the pot? I though you steam them.

[@andronovm]

That is just top class cooking . Simple , quick, balanced , flavorful, engaging, and it smells delicious even through the screen of iPhone . Thanks for sharing this short master class with us , Chef!

[@andrealore75]

Very thanks from 🇮🇹 Italy..very good Chef ..not whitt head up...umilty it's appreciated from together peaples ! ! ! ❤❤❤❤❤❤

[@antyofficial3524]

really good video !!!

[@jacksontan4014]

This chef is classical. Awesome work

[@edmonddantes587]

cheers, guvnor. I'll give this a go

[@mihaiioantabacaru7758]

Lovely video. I've an issue though, when you put the big pan above the chicken (to flatten it). It doesn't look the most hygienic.

[@CekMate]

when i grow up, i wanna be a great chef just like this guy

[@docohm50]

Of all the different ways to eat chicken I believe skin on pan seared and sauced chicken is the best.

[@DrivenPetrolHead]

Hats off to you for that heartfelt apology. I didn't see the original comments but as a fan of Guga I believe he appreciates it. 👏 Also a great video!

[@netRunner42]

can you show or explain what you do with the cutting board to clean it properly or is there no danger with raw chicken ?!

[@jonaslundholm]

Brilliant!

[@magicmedia7950]

The skill.....wow

[@willjohnson2722]

That looks gooooood.

[@dabbadoodle]

This is art

[@MrTheGiant]

That Sauce is a piece of freaking Art!!!

[@Dev_2R]

Look at that cheeky wipe at 6:22. That's all it really takes to stay clean, folks. No need to deep clean grease residue or soak your dishes when they're not left to sit

[@joshmeares8468]

New favourite channel

[@TheSevenS1207]

4:55 that butter literally going to hell 😂

[@irsute8833]

That sauce is so beautiful.

[@jamesmorrison7847]

I always begin breaking down a chicken by removing the legs. That's just how I was taught. I think your way is interesting, and I like the removal of the oysters. Nice technique overall.

[@All7777Fever]

Yeah I tend to go for the legs first too, just habit and the way I was trained I guess.

[@dude4173]

A tip with your knife is instead of scraping the blade against the cutting board to move food around, flip the knife over instead and use the back end - easier on the knife

[@breezzhedesings]

what kind of pan are u using?

[@socomquicksniper]

nice !!! very well executed. butcher tip to remove the leg along with the favorite part : unjoint both legs by holding them and taking them out of the socket, then run your knife directly in and jam it inside the joint of the leg . while holding in the knife, with your other hand take the thigh, pull foward. the whole thing comes off one piece.

[@rinleez]

I enjoy watching a skilled hand with a sharp knife that cuts through meat like butter. P.S. 4:55 Hehe!

[@benjjj0478]

Bye bye butter

[@MX9000YT]

Is there no cross contamination when you don’t use soap and just water after touching chicken?

[@Michaelkaydee]

As a devout Guga fan I'd just like to say apology accepted 😁 ...your recipe is really good; will give it a try...

[@elhombr3885]

Im coming to U.K for holiday, definaly come and eat your delicios dishesh 🎉

[@aaronkent2317]

Like the new angle chef. What makes a good cooking wine?

[@lowxrobin2001]

Your fan in the back right (if that’s what I’m hearing) adds a nice background noise... just wondering if anyone noticed ?

[@daubstep5003]

Internal temp to target at service versus. temp to target when you start resting it?

[@8triagrammer]

I found that for chicken breasts, finishing them in the oven retained the most moisture.