THE ULTIMATE CHICKEN VIDEO (5 EASY TECHNIQUES EVERYONE SHOULD KNOW) | SAM THE COOKING GUY

[@TVsGringoStarr]

9:50 "We begin with a little pot". Yes. That's how many of my cooking experiments begin as well.

[@rjflo409]

Hells yeah!!!

[@jeremyrichardson7695]

🤣😂

[@Bloodtypewhiskey]

This is hands down thee most entertaining cooking channel I've ever watched lol. Plus delicious food that's accessable and creative 💯🤘

[@TheSlavChef]

Every word you saud is truth! Can confirm!

[@normaljohn6035]

I agree. That’s why this is my favorite cooking channel on all of YT. Creative but so accessible anyone can get the ingredients. Alao Sam is hilarious

[@crashtosmash1102]

I know right? Plus he curses and makes mistakes. He is the Julia Childs of our generation😊

[@MoranisToboggan]

Agreed he is most definitely a hoot , but I think even better a collab with Matty Matheson... imagine the possibilities 😂😂😂😂☠️☠️☠️☠️☠️

[@jeremywebster9598]

Quarantine has showed us many new things on KZbin lol. I haven't watched regular TV in almost a year to the day.

[@thepenitent2022]

"Smells like France . . . but without the attitude." Hilarious!

[@camwright8393]

Hey Sam I’m an 18 year old guy from Michigan this next fall semester I’ll be attending a culinary school we have here and I have always been interested the culinary upcoming or stories of how people got to the place they are. I have watched so many of your videos and I love how true of a character you hold you give me great confidence in cooking because of how you take the pettiness out of cooking and how “real” you keep the channel. I would love to hear about your culinary story so if you could talk about it while you have some down time during one of these next videos I’m sure me and many others would love to hear it! Thank you for these chicken recipes definitely going to be using some of these🖤

[@matthewjay660]

Hey Cam, I’m a 45 year old French teacher and I am entering French culinary school in August. I’m using some of Sam’s techniques and recipes too. Good luck to both of us. 🙋🏻‍♂️👨🏻‍🍳👨🏻‍🍳

[@DannyFinlaySmith]

Sam. You have changed our lives. We used to have the same things every week. I met you in lockdown looking for burger recipes. After watching you videos I can now cook anything. I am the chef in our family. Nobody can believe how adept I am at cooking. And all the confidence I have is from you. Thank you so much for everything. I have your book, with leftovers. I'm getting your knife for my birthday. I can't wait for your next video. Every week. Thank you Sam. Max. Chance. I hope you read this. Because of how much you have changed my life. When we can come to the US we'll come see you at not not tacos.

[@bronsonknight7940]

I was watching your episode Surf and Turf burrito, and when you shared the story about the soldier across seas it just got to me. I'm a Firefighter/EMT with a passion of cooking. It relaxes me and takes stress of my life in times. I have a major passion of helping people and I also do that through my cooking and its a great feeling to see peoples faces light up with happiness when they try my food. My brother is a Marine but unfortunately he lost the war to PTSD. My brother was one of the toughest guys I knew and even though he could be one of the biggest assholes at times he had one of the biggest hearts, and was one of the funniest people to be around. One of the best memories I have with my brother is him coming into my room and waking me up from being at the bar and begging me to cook him something to eat at 4am. Food was one of the things him and I both had in common and loved. We would go out to the bars and sit and eat the shittiest gas station food we could find but we had a blast. We once got into a taco fight inside my truck and there was taco meat and lettuce everywhere. He was my bestfriend at that time. We didn't get much time to really hang out as much as I wanted but I just wanted to let you know that your episode really got to me and brought back some good memories. You really do inspire me and I absolutely love watching you. I am in the process of opening up my own food truck and I can only wish that my kids and I will have the relationship that you do with your family. Food is important to me because I feel like its my way of telling people that I love them without actually saying it. Thank you for just being yourself and brining joy to so many of us. And thank you for being such a great person.

[@Phi1618033]

Sam: "Whack off the ends." Max: "That's wh--" Sam: NOOOOOOO!

[@PETESL2006]

I can't believe "I don't want to shred the breast" went by without a comment from the that's what she said patrol.

[@billfreeman685]

I love the bone in..that's what she said!

[@BlackangelKatakuri]

@@PETESL2006 I'm tired of that stupid joke

[@DeathBYDesign666]

@@PJK_TV That may be true technically but I assume most people take it as some random woman in a hypothetical sex scenario. You being the one to comment on it might make other people question where your head is at. Just saying! Lol

[@cmmoney]

Can we get a true behind the scenes? The level of production and attention to detail continues to blow my mind. Would love to see how it all comes together

[@McFireB]

I second this notion

[@davewinters174]

A behind the scenes would be amazing!!!

[@thorw268]

"It's not about a recipe, it's about a technique". This perfectly describes what I love most about this channel. There are a million recipes out there, but the very accessible demonstration of techniques and principles here is making me a better cook!

[@whatareyoudoingyouidiot342]

Out of all the cooking channels that are out there, this one is one of only a few that actually teaches you HOW TO COOK, and not just how to make a particular recipe. A lot of channels with recipes assume you already know how to do this and that, but these guys don't.

[@cecho9367]

Sam saying Lavender made me spit out my cocktail. Lmao. Don’t know why that was so damn funny 🤣

[@armacham]

I learned about Za'atar from Helen Rennie's channel. Also, pomegranate molasses. Her glazing sauce works really well with chicken. Sam should try making her sauce.

[@swintsdeco6109]

Sam is seriously the most entertaining cooking show I've seen on youtube. I aspire to be like him

[@holiday441]

Love that you show a variety of prep options for your meals! It totally inspires me to try new methods of cooking that I’ve never thought of before. Best KZbin channel, hands down!

[@AeonOfAwareness]

Sam my dude you need to get yourself a Rolex or Omega or something...the best chef of all time deserves a crispy timepiece!

[@MrWizzle5]

Love the concept, but what about fish 3-5 ways? Cod, salmon, tuna, shrimp, lobster? It is lent ya know? Fish Friday’s are getting boring :p

[@johnday4658]

When I was a kid, my grandmother lived next door. I always went to her house and I was always hungry. She had a pan of lard on the stove that was never emptied. She just added anothe brick of lard. She would make me the best chips (fries) and 2 fried eggs for a snack. Dipping the chips in the eggs was heaven! Add a little ketchup and it was soo good. Bought a deep fryer last month and relived homemade chips/eggs. Brought back a lot of great memories. Too bad we can't use lard any more, but it makes a difference.

[@hayeshora]

This episode cracked me up so much!! Cutting up the onion, Sam says “I just wack off both ends” and his son says something and Sam tells him to stop! Haha! Great humor! I love you guys!

[@brandonyankees1]

If this guy was my dad I would weigh 500 pounds

[@jerryhatrick5860]

Probably the opposite. You wouldn't be eating fast food Hahahahaha. Theres such a thing as good fats.. Research ghee. Much healthier eating like this at home than all the sugar and Chemicles in frozen, processed, or fast foods.. America is fat because we've stopped cooking at home..

[@krsnry]

"...super nice loving people" Haha. As a Frenchman (living in Vegas), Thank you Max lol.

[@erickruckenberg8716]

I'd kill to see Sam make a huge fried pork tenderloin. Its a Midwest staple and I think he would LOVE it.

[@emm6155]

He did recently new

[@BEATINU2000]

Sous Vide for the WIN! I love that the sous vide really amplifies the seasonings. Sous Vide Filet mignon or Ribeyes (finished over a chimney starter) are my favorites, but you can't beat chicken thighs that were sous vide. Great video.

[@GoneSovereign]

I'm 30 seconds in, and if I don't see a whole roll of paper towel being used to wipe his soup coolers I'm going to be dissapointed.

[@TheSlavChef]

Haha, can relate!!!

[@santalla03]

Lmfao

[@ThydaCookingTV]

Lmao

[@thejuniorseas7683]

Hahahaha! I had to laugh because I've never heard lips referred to as "soup coolers"!

[@1980jessicarose]

Anyone else disappointed not seeing any pot in the pot. This is my favorite channel to watch when I can't sleep at midnight sooo calming. Great work all. JX

[@timm7885]

The lemon falling out of the kiester end.... dying!

[@goldilox369]

😜🤣 me too! That was awesome!

[@AMMOBBQ]

Wow! That whole chicken came out perfect! Herbs de Provence is my personal fave for seasoning meats growing up in southern France. I like to tone down the lavender and add more thyme rosemary but thats just me. :)

[@davewinters174]

I sucked at chicken breast until I saw the pound out to the same thickness video God knows how long ago and I have been a chicken champion ever since!!!!! Thank you!!! 🥰🥰🥰🥰

[@countrybyfire4770]

Look really good. I just still want to see the ultimate fried chicken challenge!!!!!

[@AaronSanchez1939]

Dear Max, I was totally missing the “that’s what she said”. Don’t worry, I said it for you. Love the show, it’s best ever.

[@hadrien49]

i am born in Aix en Provence, thanks for the shoutout even if lavander isnt very common in the mix.

[@wernerressle2811]

congrats to this video, Sam ! the effort you’ve put in here is what I appreciate a lot. it keeps me busy and creative for many weeks. ghis is the source of inspiration I am looking for when I start thinking about whT I will cook at home next time. this is what makes you my top 1 cooking inspiration source since years now!! keep it going !!!! thanks!!

[@cattastroficka196]

My husband who has no idea how to cook is addicted to your channel. Last night I was cooking scallops and he proceeded to instruct me the correct way. So I said, Let me guess, Sam the Cooking guy. He said, yep! So......we are going to have a challenge and eat a whole week of your recipes. He’s perusing them now. LOL

[@gepvpr]

I can say this channel is a gold star 💫 I’m learning plenty

[@georgeschmidt9153]

I cannot emphasize enough how much I appreciate episodes like this that teach real skills over the 20# burger gimmick episodes.

[@davidedwards7408]

Everything is delicious Sous Vide if done right! See you SD, Graze on Saturday

[@djgoodstuff]

Your recipies are great! As I saw your crispy fried chicken I thought, I'd love to see how YOU make a pork or veal "schnitzel". That'd be AWESOME!

[@chaelsneighbor677]

I live in Maine can u do a lobster 5 ways. Could use some new ideas. Thanks

[@TheJdizzle1977]

One of my favorite episodes. Thanks STCG!

[@99zanne]

I like hearing the opinions of the younger gentlemen. I would like to see their expressions and opinions as as much as I do yours!

[@ricardocazares1254]

Have you considered seasoning the flour and panko? I heard it keeps the flavor consistent from the chicken, out to the seasoning. :)

[@jeremybrooks2976]

The whole chicken was my favorite part, must get the Herb De Provence for sure..

[@odaecious]

sam: "do you remember the smoked paprika? i do" max: "I dont, it was seven hours ago"

[@JohnDoe-gm6yb]

any chance u could give a fish recipe during lent for those abstaining from meat keep up the great content tho 👍

[@shinylittlepeople]

We love Herbs de Provence... we make a salad dressing with olive oil, red wine vinegar, herbs de Provence, fresh garlic, salt and pepper... it’s delicious! You can add a squeeze or two of lemon too!

[@heatherwicker9990]

The panko shallow fried is my fave but the whole roasted one looked tasty. Hell they all looked soooo good. Great job!

[@dasaini]

17:11 is it just me or is the oil giving applause for the beautiful chicken

[@pturzy1]

Everything looked amazing as usual. So here is my STCG knife story. Trying to open the packaging for an 12 lb pork shoulder with one of my STCG knives. As I'm doing it I'm like 'wow this is very unsafe' - referring to the way I had the knife positioned and cutting towards me instead of away. Believe me I know better. As I thought this I pull the knife towards me. I felt the knife hit my index finger on my left hand. No pain whatsoever. I put the knife down, put my hand over the sink and stare at it. 3 seconds later blood is gushing and as it is I'm thinking 'Wow that knife is friggin sharp if I had no pain and a cut that is gushing blood!'. 😂🤣😂🤣 Sometimes we know better but still do stupid shit!

[@davidprospect8375]

Loved your whole video. My favorite part was the different camera angle at the end. Brought a whole different perspective to the video. We got to see what you see all day every day. Plus we got to see how real everyone is in real life. Thanks Sam!

[@hankgibson4515]

Sam, I do my chicken “parm” kind of like you do. Try adding chopped lemon zest and cilantro into the panko! And when frying, fry some Lemon slices to put on chicken and capers, O M G!!! Hank

[@JoshCartman]

You saying "Lavender" reminds me of that episode of The Simpsons where they fight over the pronunciation of "Chowder".

[@GM-MarkOfExcellence]

Egg is the only food that comes with its own sauce I love the potato starch fried chicken you showed us. You can season the chicken any way you want. then a thin coating of potato starch, and fry. crispy, low carb fried chiccken

[@johntonge9818]

I always make extra panko chicken. It's great right out of the pan with potatoes and vegetables. It makes great sandwiches and salad topping. I like to salt the chicken about 15 minutes before I bread it. Garlic powder, onion powder, paprika, cayenne pepper, and black pepper go equally on the chicken, in the flour, and the egg. Sam is right about oiling the breast before pounding.

[@taylorsaxon9419]

Unborn chicken to top some post mortem chicken, truly a classic.

[@robwilkie1973]

I got my STCG 7" Nakiri Knife and haven't been able to stop cutting and chopping! Its a beauty! ULTRA sharp knife!

[@tammy5926]

I love the French interpretation! Gold!

[@zachmakayla760]

We love you Sam! You’re the most amazing cook of all time!

[@JeremieSantos]

ANy chance for more seafood related dishes since it's Lent?

[@ylcalif3681]

Appreciate the Sous Vide chicken fry-finish technique for "gorgeousness". Would like to see more videos on either sauces or finishes for Sous Vide dishes.

[@teddiematteson]

LOL! Commenting on a year-old video because I’m a new fan & want to compliment Sam on his beautiful French accent. The smarty-pants in me has to point out that Canada has a great school system where they require the kids have French-language classes, and I bet Sam got straight A’s in French.

[@dannyd7714]

Sam, when I make breaded chicken I add a little Cholula to the beaten egg, and red pepper flake to the Panco. Delicious.

[@mikejanson1939]

U can use the juice from the sous vide chicken for other cooking like broths for more chicken cooking. Amazing Sam didn’t tell us about that. Save beef and pork juices too for broths as well.

[@erickruckenberg8716]

Was a poultry cook for 3 years... Wonderful times. Chicken is perfect. How do I know? EVERYONE loves chicken!!

[@Panhead49EL]

SPATCHCOCK! No comment really, just like to yell spatchcock.

[@erickrebill3019]

This x 100. He's got a pellet grill. To do a segment on cooking chicken and not spatchcocking a chicken on the pellet grill is a sin.

[@uppityglivestockian]

Gourmet Tourette's. lol

[@tammy5926]

Love to say SPATCHCOCK!

[@unitunitglue5143]

If you don’t like the onion idea, you can do thick bread too. Or garlic bread. It soaks up them chicken juices either way and helps the chicken.

[@jessehugley7609]

Hey Sam, what's your secret to all of that energy that you have when making these lovely and informative videos man! Freaking awesome and maybe you should make an energy drink btw!

[@saucekatoosh8664]

We’re eating big today boys 😂😂 that really looked amazing

[@robwilkie1973]

Rotisserie Chicken (the 6th way!!) Its the best way, Sam.

[@LUVgamingOrDie]

"Max woulda went for the breast but sorry I'm a thigh guy he knows this" the innuendos on this channel is so great 😂

[@frankbiz]

This was an outstanding segment for cooking chicken. Never dry chicken again!!! Definitely sending myself the link for future use. Thanks 👍🏻

[@RudyAlegria1984]

Sam sounded just like Hank Kingsley.... "Hey Now!"... 😁

[@chophappy]

These are some great techniques! I love this video and will definitely recommend it to my friends

[@tracymurby4862]

I find Sam very entertaining and very addictive. My hubby bought me his book and I cooked the Jewish brisket. Omg what a mouth sensation.

[@daedricgaedric1505]

“Just wack off the sides of the onion” “Don’t max” 😂😂😂😂😂

[@MilkSteak55]

Lmao I was looking for this comment

[@jpatrick1967]

There’s something sinister about putting a fried egg on top of a piece of chicken.

[@jiaj1985]

The mother and the abortion

[@georgebell117]

How about a chicken omelet, they're delicious!

[@AlexE5250]

I’d call it the “which came first” salad

[@marys1534]

@@jiaj1985 That's absolutely the grossest thing that I've heard ALL day😳🤦.....😁

[@thejuniorseas7683]

@@jiaj1985 More like the mother and the tampon.

[@deathnote4717]

love from Germany🙌🙇‍♂️

[@danemiller7492]

Sam: We want to keep our legs together. Max missed: That's what her daddy said.

[@K-R-O-L]

Hi from France, i love your videos and you know how serious we are about good food ;)

[@celiaperry7889]

“Multiple uses guys!” Haha the pairing nite end as a spoon 🥄 LOL

[@ziad3009]

Subscribed two months ago to this channel and is now my favourite, good clear instructions and and the bonus over other channels is the humour ! Funniest cooking presenter and the sound effects are on point !

[@moonrun2]

People, people I made the herbes de Provence chicken and the raving about it is so on point. It is a great dish. Thanks Sam the cooking guy. Thanks.

[@mikesdailygaming]

You should do a whole smoked chicken with a buffalo dry rub

[@rodneywilson9877]

Sam let me start by saying thanks for the great knife. What do you think about double cooking a burger? Grill it part way then flour, egg wash, bread crumb and deep fry it to finish.

[@MetalThatRoxUrSox]

That chicken dip into the egg. That was the bite everyone wanted lol.

[@LordOfNothingham]

The chicken is most likely a her, not a him. A him would be a rooster, and rooster meat is tougher and more stringy. It's also really expensive for farms to raise roosters for meat.

[@yitz3155]

Well, she may have identified as a him.

[@dysmas1]

@@yitz3155 lol.

[@TheePoof]

Y’all just make me laugh! Even when you’re cooking something I’d probably never eat, I still watch for y’all’s personalities! Stay awesome!! PS you forgot to ask the chicken for the safe word before you tied it up lol

[@markthomas6045]

LOVE these longer videos, I look forward to these videos every week, thanks so much guys!!

[@normaljohn6035]

I WAS JUST THINKING ABOUT TRYING TO MAKE ROTISSERIE CHICKEN! Thank you Sam! I needed this recipe

[@ryanspencerlauderdale687]

Sam: “The goal is to eat mor chikin.” The Chick-fil-A cows have entered the chat.

[@justinwilliams267]

"We begin with a little pot." Then we start cooking.

[@mslamanda1]

Sam To the Chicken: “Him.. I say him.. I don’t really know...” also Sam: not cooking rooster so he does actually know LOL

[@sherrihurst3142]

Took the words right outta my mouth! lmao

[@hbgriss]

Or was it “whack it off AT the end?” Haha

[@ThydaCookingTV]

Lmao

[@dysmas1]

Nahh. Chicken is the kind of animal not the gender. A HEN would be a female and, yes a Rooster would be a male. Chickens purchased from the supermarket can be either male or female so... yeah. He really doesn’t know. www.chicken.org.au/are-meat-chickens-male-or-female/

[@breckandy]

The nice thing about biting in to a flaming hot chicken wing, is you get rid of any excess flesh you didn't need on the roof of your mouth,

[@paulkroczek4524]

Hi Sam, thanks for all the video's. i have used 3 of your receipes or techniques this weekend (popcorn chicken/dipping sauce, pre cooking poached eggs and heating up the next day and the omelete/bacon/cheese sandwich). keep up the good work.

[@jacenjustice]

Sam cooking Sous Vide: Let's get rid of the liquid. Guga: 👀❗

[@camilomott8978]

xD

[@EdHourigan]

Another great vid; lots of excellent ideas. I have a sous viide machine I got for xmas. Going to try the chicken recipe

[@danielst-cyr]

Even though I love all your posts, this one was particularly useful. I consider myself a decent cook, but my roasted chicken was always hit and miss. I cooked one yesterday using your low & slow method (that's what she said :)) and OMG. Best roast chicken ever. Juicy and fall off the bone. Even the breast meat was unbelievable. Thank you Sam!!! Your videos are funny but you are really pushing down some cooking skills. Keep them coming.

[@SkriptOfLockdown]

Honestly, hands down no food channel has it all figured out like Sam does. I can get high and laugh while he tells me what to cook.

[@ThydaCookingTV]

Great to see 5 ways to prepare chicken

[@xm6389]

Can you please recommend a sous vide and air fryer please and thank you. Love the videos glad I found your channel.

[@TheGriddleGuys]

Nice cook Sam! Every time i watch one of your videos I am jealous of both the weather and the outdoor kitchen! That set up is badA$$! -N

[@shawnrhoads8482]

Shallow fried chicken is amazing. Now that you have your fried chicken, mix together some mayo and dijon. Spread that on top and cover that delicious sauce with havarti cheese. Finish those puppies off under the broiler. Mom's "secret" recipe. You gotta try it Sam!

[@eliwinn481]

WE NEED A FISH FRY OR GUMBO

[@RACECAR6669]

Jambalaya!!!

[@Kauthaji]

Stock is made from the bones and broth is made from meat. Both contain mirepoix. Vegetables only is a broth.