Is It Worth The Extra Time To Make A Restaurant Quality Chicken?
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Published 2022-05-01
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Restaurant Chicken Brine Recipe:
4 quarts water (2 quarts to boil the aromatics and 2 quarts of ice so you can use it right away
1 cup kosher salt
2 lemons halved
1garlic bulb halved
1/2 bunch Italian parsley
12 sprigs thyme
40 peppercorns
1/4 cup honey
2 bay leaves (optional)
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All Comments (21)
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Just reading your comments here and I’m thinking a wet brine vs dry brine chicken video needs to be done 👍
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Dude, you should definitely keep going with this style. It just helps so much with the understanding of the mechanics which we cant test it out by ourselves.. wanna see more of em 👍🏼
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I have used a brine before. I did not know to air dry the chicken afterward. I knew that Chinese cooks always hang up their duck in a refrigerator before cooking so that the skin can dry out it makes it crisper. I never thought of doing it to chicken. I’m learning so much from this channel. You explain step by step. And on top of all that you have a great sense of humor.
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You could also spatchcock the chicken and it will cook evenly. A lot of people don't even know it's a thing. Spatchcock a Turkey and it will save you like 2 hours of cooking on Thanksgiving
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I mainly use youtube for cooking channels and this is by far the best channel out there, great content and humor! :)
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Please do more videos like this! I love to see home cook vs restaurant style cooking. That being said I always brine my whole chickens and turkeys because I like to control what goes in my brine. Thanks for all the content!
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The effort, care and expertise shines through in this video. I think I’ll do a combo of methods depending on the part of the chicken I’m working with since breasts seem to benefit the most from the brining vs other parts of the bird. Highly informative, thank you so much, love the channel!
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Absolutely love the comparison videos! I sincerely appreciate all of the hard work.
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This is such a fantastic amount of helpful information about technique, vs flavor, vs texture, vs time and effort. I really enjoy these kind of videos and Sonny, you explain things so well. I really appreciate all the valuable information you share in your videos and your creativity and authenticity keep me coming back.
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Great video. I think Kenji’s method gives you the best of both worlds. 1. Dry brine. 2. Brine = salt+baking powder which changes the pH of the skin making it crisp more easily (and shorter air drying time 3. Spatchcocking the bird roasts more evenly (and faster).
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I have always been so skeptical of this channel from watching a lot of your shorts, but after watching some of your longer-form videos, I can say that this is one of the best cooking channels out there right now. Very thorough explanations, super informative, no judgement, I just love this style. Keep it up!
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Really cool video!! This type of video helps me A LOT!! Still learning, and you taking the time to do this, is extremely appreciated! :)
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Loved 😍 The cooking class.. you should do more of these!!
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For the home cooked chicken, try brining for only 30 minutes to an hour on the counter so the meat warms up some (from the fridge), then pat dry and apply a thick dry rub (like Texas BarBQ) as opposed to just a sprinkle. This works really well for me - better than no brining at all. But I haven't tried the Restaurant technique before so maybe I just don't know better. I will try it and find out.
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Nicely done! Loved it! Different flavor of video but same core genuine care for the cooking process and for your viewers. No doubt my fav cooking channel for a while now.
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Such fun learning from you chef ... how blessed are we who have found you :) Thanks so much!!
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Excellent video, Sonny! I’m going to cook two locally raised chickens for thanksgiving this year; the first like this and the other in butter. Thanks for the great tips!
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I always brine my chicken and pork. But I switch it up depending on the flavor I'm looking for. Also green tea instead of plain water adds a nice flavor to the brine. Gotta go now I'm hungry.
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Excellent video, Sonny! I'm still learning a lot about the art of cookery from you. Keep up the great work!
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Hi Sonny i just wanna say this is a great channel and i think it deserves more recognition and thanks for all the great videos
