Why you should cook chicken in water.

By cooking chicken in water I mean poaching in a pot or if you have one a using sous vide immersion circulator. The benefits of using these methods are #1 Moister chicken, #2 It's low calorie as no added fat is necessary to cook them, #3 They are hard to mess up and #4 It's perfect making a large batch ahead of time to turn into many dishes throughout the week.
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0:00 Why should you Poach or Sous Vide chicken?
0:51 How to poach chicken thighs
3:26 How to sous vide chicken thighs
6:57 Chilaquiles verde con pollo
7:55 Garlic chicken broccoli stir fry
9:15 Crispy chicken salad sando
11:25 Closing thoughts
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@Betelgeus3]

In a KZbin cooking world full of extravagant and expensive foods, this guy gets it: reasonably healthy affordable food for regular people

[@Andrew-gj6gf]

Facts!

[@dra6o0n]

You can make reasonably gourmet food without the "average" effort in prepping. All I see is wasteful preparations. For instance you can try to cook everything in one pan in order of meat first then veggies to avoid overcooking the latter, but some people kinda facepalmed when he toss MSG into the wok, and added oil twice. Cooking a meal or two in one cooking utensil saves on cleaning, you can even use boiling water and a microwave for broccoli, no need to even stir fry them unless you wish to coat em in a seasoning. For greens, shocking it in hot water then ice water is sufficient. If people wanna do things smart, you can make the broccoli first and lay it out on a dish then create a sort of meat and flavor sauce to pour on top of the cold broccoli to warm it back up. As well as no need for MSG, just use salt.

[@CrizzyEyes]

@@dra6o0n Dude, boiling broccoli tastes like ass, not to mention doing it in a microwave. If I wanted to be THAT pragmatic I'd just eat Soylent Green. I will say I typically just roast broccoli in the oven though.

[@dra6o0n]

@@CrizzyEyes Heating up greens without seasoning and eating it straight will be bitter obviously. that's why you mix cooked broccoli in a savoury sauce. Chinese cooking would generally stir fry the broccoli with other ingredients, but if you want the vegetable to have a crunch you gotta cook it fast and ice bath it, which is something you can't do stir frying.

[@dra6o0n]

@@CrizzyEyes And no one said you literally overcook the broccoli, a bowl of boiling hot water and some greens in it, and microwave for 15 seconds. literally. The raw broccoli is stiff and softens when cooked, but overcooked and it turns to mush. Chinese based viscous sauces like oyster sauce or such makes for a neat sipping sauce, or other wise dip the cooked broccoli in soy sauce. Western usage of boiled broccoli tends to be gross because its just the vegetable cooked on its own and salt or butter on top.

[@monahasan1990]

As an Arab, boiling bone-in chicken and beef/lamb is THE way to cook. We do this so that we have stock we can use in the meal (e.g. huge variety of vegetable stews and soups and to flavor rice-based dishes like kabsah and makloobeh). We also brown the chicken after boiling either in the oven or by shallow frying. When cooking this way, it is essential to season the water with whole spices (cinnamon, bay leaf, black pepper and cardamom) and onion. You also need to keep the stock clean by skimming the foam that goes on top once the chicken boils

[@welovefootball8563]

Same with Albanian cuisine, for a variety of soups, tastes absolutely lovely.

[@shafirah4724]

With Ethan's poaching method using boneless chicken, is it possible to use the water for a stock?

[@LKAChannel]

@@shafirah4724 Yes, but the way he made it will result in a very thin and kinda bland stock since he didn't add much and the chicken thighs were boneless

[@eyeyamjstn628]

I’m thinking that after the thighs cook all the way, add the bones. Then continue making the soup. The water is already there and seasoned a little. Right?

[@monahasan1990]

@@shafirah4724 yes but use less water just till you cover the pieces. Usually, bone-in chicken have stronger flavor, but the boneless chicken will also result in a good stock you can use.

[@bashirahsalami3408]

This is how we cook chicken in Nigeria, in water. We usually add spices like curry, thyme, chicken seasoning, and some vegetables like onion, ginger and garlic to the water. The stock is then used to prepare stew (fried stew), jollof rice, fried rice, and so many different traditional Nigerian dishes. This is such a nice video. Great work, Ethan!

[@cruelplatypus67]

Just like in India, we've been doing it forever.

[@spookygames4009]

@TheEditor107 based

[@tedgovostis7351]

Also, one really good use for poaching chicken is making fried chicken. Making fried chicken at home is really hard compared to places like KFC, because they use a pressure fryer, which makes sure the inside is cooked before the outside is burned. If you poach your chicken pieces (or sous vide them) to make sure the chicken is cooked through, you can just batter/bread your chicken and drop them into a high heat frying setup, since at that point all you are looking to do is crisp up the outside coating and skin.

[@callmeosho7792]

No

[@RylHango]

@@callmeosho7792it’s true, means you don’t have to double fry and rest your chicken

[@GonnerTrue]

My family does this and use the water for the rice, gives it a nice taste with added spices.

[@ilsunnylo3562]

That's how you make singapore chicken rice.

[@tawpgk]

Sounds like a great hack, though I usually do sous vide. Do rice pilaf style. I could wait for the chicken juices from the sous vide cooling for a base of the rice cookery. I will try that move in the future...many thanks.

[@thusharsushil1777]

You mean mandi rice?

[@ArchivingClownWorld]

oooo good idea

[@izamanaick]

@@ilsunnylo3562 Hainanese, but sure.

[@kukri52231]

There’s no question why your channel is growing so much. This is so much more than a recipe channel. I love your pragmatic approach to cooking for all us home cooks. I love the insight to the science behind the techniques. I love that you not only cook delicious food but can break down caloric content and make healthier versions that still taste good. So much good work on this channel.

[@Fever2113]

Exactly. A channel that from it's content to be helpful for people who work full time. Its like a modern home economics class that is actually super helpful.

[@scottneaves3487]

@@Fever2113 exactly I was looking for info like this back in 2014 and could not find it. But now here it is!

[@seanbryant2848]

Fantastic old technique that I've been doing for centuries... I do mine, usually a whole chicken, or whole chickens, in a poach, in a large stockpot with lots of aromatic vegetables: The classics: Onion, Garlic, Carrot, Parsley Root, a Parsnip or Turnip if I have one on hand, Celery and Celery Leaves, Peppercorns, and Salt, with sprigs of fresh Thyme and Rosemary. I then have not only wonderfully cooked chicken, I also have a wonderful broth to either can or freeze afterward.

[@AK-fr8sy]

Didn’t know Paul Felder was such a food connoisseur. Good for him

[@davisplummer318]

I love how you include the calorie and nutrition breakdown for your recipes! Most channels are either super "healthy" strict and won't use a single high calorie ingredient, or the opposite end of the spectrum where each reciepe is 1000+ calories. You make healthy stuff, with some compromises that make it actually taste good, and include the info! Please keep it up!

[@dra6o0n]

Calories and Such is only half the picture... You are missing the other half such as fats, minerals, and such.

[@hungyurn8309]

@@dra6o0n I think you don‘t need to track your micros, tracking macros is also not necessary but imo more reasonable

[@trishr.3986]

Part of health is the pleasure of creating and eating your meal... ❤

[@Jonathan-A.C.]

@@hungyurn8309 Everyone should, at least to the extent of just making sure you’re getting everything (since nutrition is ya know, how the body functions). However, you’re already getting some good stuff with the types of recipes here, because people generally eat what their bodies are craving

[@Gungrave123]

nah, if you are interested in weight management alone, calories are the whole picture@@dra6o0n

[@ethanspantryreport948]

Yay, I'm finally early! Here's your ingredient report: Pickled onions were seen at 0:47 - 0:51, 6:58 - 7:01, 7:47 - 7:56, 10:11 - 10:42, 10:43 - 11:07 and 11:26 - 12:26. Mayo was seen at 5:44, 10:14 - 10:42 and 10:43 - 11:07. This has been your ingredient report.

[@DaveDVideoMaker]

So what if you’re early? It’s not like you’re gonna get a prize.

[@TheSlavChef]

Best Pantry Report!

[@ronitreddy9623]

Hi

[@ethanspantryreport948]

@@DaveDVideoMaker I'm just saying that because I can give people a report early, and as such hopefully make their day a little better

[@soap4854]

Who cares about the news when you can read Ethan's Pantry report

[@josiahgibson6373]

This is the first video I've seen on this channel. I have to say I'm very pleased with it. A lot of cooking channels focus on foods that look and taste good, without any consideration to the amount of work involved, food waste, nutrition or calorie counts. This video was way more down to earth, thinking about how much time and effort the food takes, how to do it both with and without specialized hardware, how well it keeps, how it can be used in a variety of cooking dishes afterwards, its nutritional value and how it can fit into your regular diet, and you don't worry about how the food looks during the cooking process just to get it to be more appealing for youtube. Top notch dude.

[@sherry356]

Tip: Add sea salt and a variety of herbs and spices to the water. Once the chicken is almost boiled, throw some veggies in there and you've got yourself a nice healthy soup.

[@fernandopalafox445]

Hey dude, I’m from Mexico City and it’s super cool to see all the mexican dishes on your channel!!! Awesome for someone to show the world how Mexican cuisine is MUCH more than tacos.

[@LucasTigy2]

i think he took a cooking class in mexico city, so i'm sure he's got a lot of recipes from that trip

[@mglinkowski]

Don't lie to us, the dish here is just a deconstructed taco.

[@immanuela209]

@@mglinkowski Yeah, about as much as a cheesesteak is just a “deconstructed cheeseburger.”

[@rogermurtaugh4931]

they know nothin bout them.huevos rancheros....with the adobo salsa......im from ireland but live in ixtapa....o enchiladas suizas....chilaquiles....

[@CrizzyEyes]

@@rogermurtaugh4931 Huevos rancheros is possibly my favorite breakfast. I live in Texas and it's on any decent breakfast menu... I usually want to try whatever the specialty of the restaurant is, but huevos racheros always tempts me.

[@woodybutler]

Ethan one of the things I appreciate about your videos are the realistic elements of being a home cook about them. You include the nutrition, and also emphasize chicken as a cheap source of lean protein. It's so clear these videos come from your passion as a home cook, and are based on your own tastes and preferred ingredients.

[@ursmax]

Love this video, thx a bunch Ethan. I think it would be useful to mention that the water the chicken was cooked in can be used as a thin chicken stock (doesn't apply to sous-vide water, though probably to the water in the bag), e.g. for a stew, soup or sauce. For people who use something other than salt to season their rice water, it can also be used to cook the rice (e.g. basmati or jasmine). As an added bonus the chicken fat will make sure the long corn rice clumps together much less, I find this especially useful for fried rice.

[@Scottstunts]

Awesome cooking channel. Channels like this are why I don’t watch food network or the cooking channel anymore. This is legit cooking, not some competition or cooking game show. Thanks man! Keep posted awesome content, and I’ll smash the like button.

[@jokerproduction]

I usually forget to leave a thumbs up on videos, but once you busted out the MSG I had to stop and make sure I smashed that like button.

[@monke980]

for uncle roger

[@ironboy3245]

@@monke980 speaking of uncle roger, I thought he was going to make a chili jam joke once he whipped out the red paste

[@TheSlavChef]

Kill that like button.

[@lilguava70]

@@monke980 Nah, ever since Uncle Roger made that post and publicized he is a holocaust denier I don't think we should really be honoring that.

[@y55en45]

love to see tubers from other genres comment on other tubers :D

[@Abdullah34610]

"Fork don't lie" Chef John: Someone's entered my arena

[@CarlosRodriguez-dd4sb]

I can’t remember who, but after someone posted a parody video Chef John told them “you’ll hear from my lawyers” 😂

[@tramarthomas6105]

this video is top result for fork don't lie xD

[@andrewshepherd7436]

You are, after all the Shannon Tweed of your chicken sous vide.

[@kendallcuddles]

@@CarlosRodriguez-dd4sb Please post the link if you find it again.

[@jesse4550]

Yep, loved the Chef John shout out.

[@RangeRov49]

Love the Chef John reference, "Fork don't lie."

[@dueysmith938]

I love this! I've used a sous vide almost strictly for my chicken when I want to meal prep. It's great seeing this get more attention from a large cooking channel.

[@looklook478]

Jesus dude, you went from 50k subs to more than 500k in literally no time, so proud of you man, keep doing great!

[@balentay]

Right? He definitely deserves it, too! Solid food, solid science... No frills and a great, practical method to delivering it all to us.

[@KianMeijers]

Yep he definitely does his research. He explains food in the same details as Kenji Lopez but with a more cinematic feel to it. I love both of them

[@SWildMF]

Biggest compliment I can give you is that I try almost everything you post and it becomes a part of my repertoire

[@BenSmith57]

You convinced me! thank you! I made poached chicken thighs last night and crisped up the skin once they were done. They were great. I really appreciated the multiple uses you showed for poached chicken in this video too. Very inspirational.

[@robstufflebeam7729]

I was already a big fan of both poaching and using sous vide to cook chicken, but I've had a hard time figuring out what to do with the chicken afterwards. I'm trying to do more meal prep. This video was super useful. Thank you.

[@Dwynfal]

InstantPot, toss chicken in, cover with broth, high pressure for 6 minutes (8 if your pieces are huge), natural release. Use leftover broth in soup, rice, sauce etc. Easy peasy moist chicken just like yours! Cooked chicken in the fridge is a lifesaver for busy, and not so busy, weeks!

[@oldcountryman2795]

Yes. Much better and more practical than what’s shown here.

[@AtracBreezy]

Id also recommend Pineapple juice and garlic instead of broth. The pineapple broth left over has less uses but the chicken itself will be delicious.

[@Dwynfal]

@@AtracBreezy interesting flavours! Might try it soon, thanks 👍😊

[@honkbeforeitstoolate587]

What temp is that instant pot cooking at? The low temp poaching might leave more nutrients intact. Western nations are often overfed and under nourished simultaneously.

[@Dwynfal]

@@honkbeforeitstoolate587 it's a pressure cooker, so temperature is high but the cooking time is very short. Nutrient loss is inevitable when cooking protein, especially with chicken which needs to be fully cooked through, but the few nutrition research papers I've read state that sous-vide, pressure cooking and slow cooking are the best method.

[@ninesixworm]

Dude you've slowly became my favorite cooking KZbinr. I love Joshua's videos but you hit that specific mexican sweet spot for me dude and you always come through with some great tips.

[@rafayz9033]

Dude, I love this guy. Simple and applicable advice that I can actually run with.

[@richardcmelanson]

I never comment on videos (mostly bc I watch them almost exclusively on my TV) but I had to dust off the ole laptop to tell you how choice your stuff is. Solid, well-presented content that so far has always managed to teach me stuff I’ve wanted to know - and stuff I didn’t even know I wanted to know! My kitchen is more efficient now, I’ve got some new skills, and some new recipes. This is what it’s all about. Also, your relative brevity is a godsend. Thank you SO MUCH for being efficient with your videos, and making them only as long as they need to be (e.g., not subjecting me to minutes of aimless, unnecessary b-roll, rambling off-topic, and begging for likes and subs at the beginning and end of each video). It is SO appreciated. Keep Truckin!

[@dra6o0n]

Check out Adam Ragousa.

[@lavendertwilight08]

Total game changer when I started doing this! Even when I am cooking pieces I will add a splash of water in the pan and it works out amazing!

[@quiksandd9949]

I’ve made over 5 of your dishes and last night just made the Above Average Chicken Burrito.... my God! This is my go to cooking channel. Thank you.

[@HeatherSpoonheim]

Commercial cooking 101 - spot on. This won't replace chicken for all dishes but is a great way to prep up a few days of protein in advance so later on you don't need to worry about cross-contaminating between raw protein and uncooked veggies.

[@mikenicholson7465]

People: What do you do for a living? Ethan: I take my food seriously.

[@babitasingh330]

I might be a lazy person but when I see a video from Ethan I click immediately.

[@Alan-di5kq]

Lazy and addicted 😅

[@jewswami]

I love this. Pushing the philosophy that we can adapt food for our needs instead of "This is the only way you should be cooking chicken" Like if I have to meal prep for the week, or work late, there are options! And sous vide is basically foolproof. I've gotten through quarantine safely by ordering giant deliveries of meat, breaking it down and vacuum sealing it, then sous vide. It's better than if I bought it at the grocery store two days ago, it's cheaper because bulk, and way more convenient.

[@dra6o0n]

If you care about eating to survive, you shouldn't even bothered with the effort and make something simpler to ration lol. Even with meal prepping you'd be surprised how often people still waste food. 20 minutes as explained in the video is misleading, it will vary greatly on a person's skill level because there are people who literally have the inability to put together a jam sandwich given their background of culture where they were considered nobles in their home countries.

[@dra6o0n]

It's very possible for someone to meal prep a lot but due to various external influences, stop caring about such ingredients prepped in the fridge. Depression and other social or mental issues are more common than people acknowledge. It's probably safer to prep snacks for smaller meals, eaten faster, than large meal preps, as the idea of making a large dinner can stress someone who don't wish to put the energy into that day's cooking. Comfort food are called that for a reason, food isn't just for physical health but psychological too.

[@GregAlbrecht]

Thanks Ethan, I made this today. I’d recommend to reuse the poaching liquid as a soup broth or for cooking rice also!

[@rocky8838]

Man, I've been sick to my stomach of frying chicken in a pan and leaving it to defrost every night before cooking. This video gave me some ideas and it will help me save some time by cooking a big chunk in one go and saving it in the fridge for 2-3 days so I don't have to cook every night. I'm saving this for later on, when I cook the chicken. Thanks a lot!

[@Hema115]

Had the same idea but i wonder what is the maximum fridge time after boiling it down?

[@rocky8838]

@@Hema115 I did it for 2 weeks over the summer and the max was 3 days fo me, but better for 2. After that it starts to smell and taste funky.

[@Hema115]

@@rocky8838 Thanks Kriss! have you tried the freezer?

[@rocky8838]

@@Hema115 I didn't because that would mean I have to let it defrost again, which was what I was trying to avoid, but I guess it can be done in a heated pan for a few minutes. I'll try it some other time when I boil the chicken.

[@Hema115]

@@rocky8838 Does it really need defrosting? It's small cooked pieces so there is no danger of it being uncooked like normal frozen chicken like you said 2 minutes and it's like it's fresh... Better than it going bad 2 days later in the fridge

[@missmethodical]

I really appreciate that you show clean, yet delicious cooking methods, and that you always share macros! Thank you

[@editorhan_]

i love how ethan provides us with nutrition facts for those who need them

[@totalbadass500]

I am really impressed on how versatile poaching chicken can be. You've earned a subscriber from this video!

[@Tyler-mp7kh]

thanks. i do this with brined chicken then use the left over broth to make rice and it makes a great meal prep. been doing it for a few months now.

[@tommyallen7436]

hey man, I’ve been binging your videos recently! Great, entertaining, informative content! Keep it up!!!

[@EthanChlebowski]

Much appreciated!

[@rabiesbiter5681]

I already enjoy poaching chicken, but this has inspired me to do it more and try more uses for it! Thank you so much! A few ideas you might want to play around with, though: 1. If poaching skin in chicken, shock it in cold water immediately after taking it out of the hot water. You'll find that in itself gives the skin an interesting texture, no added calories. 2. Save the poaching water. It will extract flavor and nutrients from your chicken which I don't want to waste, even at that fairly low temperature. Using it for rice is the classic option, but sometimes I use it for refried beans or as a very subtle addition to a pasta sauce. 3. Chicken liver. Don't knock it until you've tried it. Poach it, if you will. Or fry it and serve it alongside poached chicken meat if you prefer. If you try any of those tips, I hope you enjoy them.

[@slabriprock5329]

New subscriber. Great content with high production values. Really enjoying it keep up the good work!

[@jackh67]

I cant tell you my sigh of relief when you put those tomatos on and then SEASONED THEM! THANK YOU!

[@alexsavastru8125]

I have been dreaming of a video like this for months and it is only adequate that Ethan Chlebowski made it.

[@TheSlavChef]

Now I expect a video from Adam: *Why i cook my water, not my chicken!* :D

[@pocketsand5216]

Why I season my water, not my chicken, or better yet, why I season my frying oil

[@TheSlavChef]

@@pocketsand5216 Neat!

[@jeffh2428]

Why I cook my chicken in wine.

[@KIJIKLIPS]

@@jeffh2428 not a bad idea

[@Leave380]

@@jeffh2428 coq au vin is amazing to be fair

[@joeb7975]

this is now the best cooking channel on youtube imo

[@spa2damax]

I would also highly recommend cooking a whole chicken in the slow cooker. It's just as easy to cook perfect. It steams in its own juices, it DOESN'T turn out grey, and all the juices stay in the pot and are collected at the bottom. This makes it extremely easy to make stock or gravy. I have never extracted so much juices from a chicken roasting or other wise.

[@coffeewithmilk563]

But does the juice stay in the chicken

[@NathanSMS26]

I really like using the pickling liquid from any kind of pickles Ive got in the fridge to add acidity to my chicken salad, it helps salt it and gives me a use for it

[@ElLenadorLA]

I’ve been preaching this for ages! if doing sous vide you don’t have to go all the way to 165, I like 140 for cold cuts.

[@balkamp8888]

Bulk smoking/grilling chicky thighs are a staple for me. No added calories, plus smokey flavor. Great vid

[@xStephism]

I watched this the other day, & was like dang another cool thing I can’t afford. Today my mom just gave me a sous-vide immersion pod! Can’t wait to try this!!!!

[@les07derEroberer]

Hey guys, Spirit of the Law here. Today we're looking at the new chicken breast expansion and evaluate what is the best Strategy for them.

[@satyakisil9711]

But is it efishent enough to justify the cost?

[@ExcelonTheFourthAvalonHeirs]

It's because three but, right?

[@visi9856]

Wolololo......!!!!!!

[@drizz_tv]

You're killing it with these videos. Definitely up there as one of my favorite cooking YT channels. Everything's explained so well, including the science or reasoning behind the actions taken. Almost all ingredients are common or easy to access and typically don't cost a lot of money. Recipes don't take hours upon hours either. Great stuff! I'm going to try poaching some chicken sometime soon because of this. :)

[@yoitsdan]

I've been a fan of Ethan since pretty close to the start of his channel. I love that he adds time, cost and nutrition as priorities as well as making delicious, holistic food.

[@justinw1384]

I don't know why i just found this but these look great, especially the chicken salad sandwich. subscribed and looking forward to making these soon!

[@rico247]

Poached chicken is really common in Mexican food shredded for tinga or tamales and is honestly really good for pozole too since it’s moist and as you said can be seasoned as one wants love the vid will definitely do the stir fry recipe as it sounds really good especially with rice

[@user-oz3qw1sx2y]

I wonder if Ethan had chilaquiles when he went to Mexico City.

[@preslove]

A Sous vide set up is one of the best cooking buys out there. ~$100 for a sous vide stick + ~$40 for vacuum sealer = $20 for some vacuum bags + a $20 standard professional tupperware container and $15 for a top. vacuum sealed meat lasts for years in the freezer, and you can just pop it in the sous vide and work out and finish up the protein. Excellent taste and convenience

[@davidpatton7298]

Nice approach to food prep for the week. Preparing the same protein in creative ways is very efficient and satisfying.

[@mikeock1939]

Petition for a »ethan head-shaking bc the food is too damn good« compilation

[@jadejaguar69]

You could make it yourself!

[@carlsberg-gs6rl]

Ethan head shake vs Babish hand shake compilation.

[@microsoft-pox]

“Fork don’t lie” I’ve heard that before. My “food wish” is to remember where! 🤔

[@nowdefunctchannel6874]

Hmmmmmmmmmmm...

[@jadejaguar69]

It's from a KZbin channel called "food wishes"

[@nowdefunctchannel6874]

@@jadejaguar69 we know, the joke was hinting at that

[@seyyednaqvi6760]

@@jadejaguar69 dude...

[@SemperVictor1120]

@@jadejaguar69 you seem to have a very high IQ..

[@stickysteph]

Reheating my dinner in the skillet each night truly changed my meal prep game. I used to combine everything together, then reheat in the microwave, which left me with bland soggy food. Changed the game when I just started preparing my meat, carb and veggies separately without sauce or anything fancy, then reheating them together in the skillet, adding sauce and fresh veggies/garnishes. Makes the food taste so much better and doesn't take more than 5 minutes since everything is already cooked!

[@wanaan]

Agreed, Sous vide chicken is very easy and versatile. Also it has like zero mess.

[@etherdog]

Nice little homage to Chef John, Ethan!

[@f4st3r36]

I pressure cook and shred a whole chicken to be used for lunches and snacks during the week. Super easy, no added fat, and I get the carcass to use for broths as well 👍

[@lattehlo]

How do you deal with all the bones? I’ve done this before and was really irritated with separating the bones and the meat

[@danr2652]

@@lattehlo The bones literally fall off the meat on the slow cooker if you leave it overnight. With a Pressure cooker it's done within an hour.

[@dataobsessedfatguy]

That crispy chicken salad looks like it's life. I'm going to have fun making that in a few weeks.

[@vinnygi]

It’s a good idea to rapidly cool sous vide cooked chicken in an ice bath to mitigate bacterial growth that could happen if you cool it slowly in the refrigerator.

[@0d138]

"... and it's hard to F-up" Well, I'm sold 👍

[@wolfingitdown2047]

I'm impressed with how quickly that grey chicken turned into something I wanted to eat. Well played, sir lol

[@dakotarivera2646]

This channel is so very well put together

[@dasc0yne]

Months ago, I cooked some chicken thighs sous vide for the first time and seared them off the next day. I have never had such perfectly cooked, juicy and flavorful chicken from any restaurant ever in my life. It is that good.

[@Sacheess]

I love your videos, however I am always very shocked by how many things you have prepared beforehands (like the sauces). I would love to see videos covering topics like how to make groceries or what are the must-haves in your fridge and cupboards, so that you don't actually have to prepare a lot of things before cooking a meal and don't waste the food.

[@LucasTigy2]

i think he's made a couple videos for some of the ingredients like the pickled onions

[@dra6o0n]

The meal prepping is also for those who plans meals days in advance. For those who eat or cook creatively on a day to day basis, its kinda moot.

[@danidelafuente1]

If you’re mexican you 100% have salsa in the fridge at all times

[@icedcat4021]

just see what you use often and buy it. what is a must-have for one person isn’t a must-have for another.

[@Kuadeq19]

Hey Ethan, really enjoy your content! Would you be able to cover how you use and maintain your cast iron griddle? I see it in almost every video and it looks immaculate. A lot of people have covered how to season cast iron, but I would love your perspective on everyday maintenance.

[@wanderingknight10]

Another added benefit of cooking chicken in water is it gives you the opportunity to cook out the madness which is processed in chicken like all the salt which is injected into the chicken by meat processing companies which by law, processor companies, are NOT required to disclosed to consumers. Great vid!

[@Mike-ul7of]

My moms always boiled chicken. It’s a very sensitive process but I love how it turns out.

[@stevendesmond2685]

Finally learn your Mayo cooking method and now you tell me not to do it anymore

[@BigHalfSteps]

No? He even said in the end that he won't be boiling chicken all the time, only on very busy weeks in preparation..... And if boiling chicken breasts you def. gonna use mayo or oil as it doesn't have enough fat to get crisp on its own.

[@wooof.]

@@BigHalfSteps woosh

[@dra6o0n]

Mayonnaise function as a better alternative to butter for the smokepoint and frying, not much use in water based cooking. It's better for grill cheese due to lengthening the time it takes to burn the crust on the outside so the inside cooks more evenly. So if you coat meat in a little mayo and its a thick cut, it will keep it from burning too soon and cook the inside evenly... Crust forming is dependent on water content and oil content, having more oil content and less water content doesn't always guarantee a crust forming in time before you overcook said chicken... That being said, the drier the crust of said chicken when it starts cooking, the better. Or use things that has lower smoke point so it crusts sooner, like sugar?

[@power50001562]

@@dra6o0n it might have better thermal characteristics but butter tastes better

[@yes0r787]

Butter is healthy 💛

[@oliversanchez3501]

You should look at “flautas” a mexican shredded chicken taco since I know you love Mexican cuisine!

[@1984keen]

That's how I fry my chicken. Super crispy, I love it

[@adamwho9801]

You can cook chicken at a much lower temp on your sous vide. 165 degree is only used because of the temp vs time to kill the bacteria. You can cook chicken as low as 135 degrees if you cook it long enough. Sous vide chicken at 145 degrees is amazing.

[@iamwilson6922]

If you have access to Laoganma (a chili and peanut oil sauce) at your local asian market, I HIGHLY suggest adding it the 8:45 mark

[@aliabdaal]

Incredible

[@AA-bn5xt]

Waiting on your cooking vids!😁

[@TIMMYT3573]

Big fan man

[@therealbs2000]

ALI ABDAAL! SUCH AN HONOR

[@random13627]

terrible

[@MrNeckpunch]

The best food channel for me

[@stephaneclerc667]

The last one looks amazing, I'm definitely gonna try

[@abdulkhan-iq1if]

OMFG I ordered a sous vide last night and now this video drops! WTFFFF Ethan!!

[@bravicimo]

I think I would let it cool down a bit before shredding so it doesn't evaporate too much moisture out of the chicken

[@ryanspivey1819]

Oh! Boiled chicken is very versatile & respected in the culinary world. My first introduction was pickled chicken in James Beard's American cookery book.

[@andyv2209]

I cook my chicken in a pan with onions, seasoning, and enough water to cover about a quarter of it, adding more whenever it gets too low, flip often, then once the water is reduced and the chicken is cooked, brown the chicken and deglaze with a little balsamic and cream and reduce that with the onions. It is sooo delicious and the chicken is always juicy and flavourful. Ill never go back to dry cooked. But i might try replacing the water with stock or broth instead.

[@MagdaNarima]

I've been doing this with chicken ever since I saw your stream with pork! Poach, smash, and grill

[@pdevito]

Pro tip: toss your chicken in a stand mixer with a paddle attachment and it shreds your chicken amazingly.

[@pdevito]

@@craigstevens8330 I haven’t done those myself, but yeah I don’t see why it would be any different. Might have to do it in batches depending on the size.

[@Koastall]

@@craigstevens8330 I've heard people love using their stand mixer/paddle attachment to shread their meat, go nuts!

[@pdevito]

@Jess great input lol

[@Leg0z]

I make this Chilaquiles verde con pollo multiple times a month since seeing this video. Appreciate it man.

[@eclecticcollected8570]

Informative, concise, precise. You sir have got a new subscriber!

[@Hamoodulhaque]

It’s time for you to make egg fried rice and uncle roger will have to review it

[@D1GItAL_CVTS]

>cook chicken in water" *_bodybuilding contest prep flashbacks_*

[@TheOriginalFayari]

Filipinos have a dish called Tinola. It's basically chicken boiled in water with ginger and chayote. Tastes amazing.

[@BentusiProgenitors]

Ok. I'm sold. Thanks.

[@antonhelsgaun]

I appreciate you using metric, though I can't tell whether there's a hint of sarcasm when you go "14 grams of shredded cheese"

[@k3lzZz]

Shame you didn't touch pressure cooking ! I cook my chiken thighs 25min and it's great, fast and easy, i don't always feel like taking out the circulator and doing all the sous-vide business.

[@KarlosEPM]

So true. Pressure cookers excel at bulk weekend cooking.

[@gunargundarson1626]

Boiled chicken in noodle soup is a great heartwarming meal.

[@Doughy_in_the_Middle]

When I sous vide at home, I use my big 20qt stock pot. This way there's complete circulation around the product. One thing I've found that works really well is inserting a couple cookie cooling racks to clip the bags to. Doing this, I can have the bag dead-center as if it was floating in the middle of a pool.