Chef John, mind if I give one suggestion for improving the technique you demonstrated in this video? First remove the wishbone before making any cuts. This can be done by first cutting scraping along where the wishbone is until the blade contacts the bone, then reaching in with your hand to the top, pinching and physically pulling the top of the wishbone out, and then pulling the rest of it out. You get just a little bit more breast meat if the wishbone isn't in the way when you cut the breast meat from the rib cage.
I’ve made this several times now. I’m making it for some deserving neighbours tomorrow. It’s the perfect balance between comfort food and an elegant meal. Keep ‘em coming Chef John!
Chef John himself said that the cauliflower fries were bad, not worth the effort and he wouldn't recommend anybody try to make them; so not everything he makes is gold. It would be creepy if it were.
I FINALLY MADE IT EARLY!! Just want to say thank you chef John for helping me expand my culinary knowledge. Your recipes are very clear, straightforward, with just the right touch of funny.
Oh my goodness. I have watched so many people show me via RU-vid, how to cut up a chicken but you are the best. This 74-year-old home cook says thank you
I remember flying on the 747, in first class. Never saw a chicken, but did see shrimp and steak, awesome salads, and fresh bread. Best part was going up stairs for a soda and a great seat. Back in the days when passengers were not treated like cattle. Ahhhhhh
I keep thinking I am going to go vegetarian, but then I watch Chef John... I think I will just start using less, but more expensive, organic field raised meats...
When I had to pass a very basic Food Handlers test in the great state of California, it stated that any existing bacteria would die at 160 degrees and that the meat would (if not served immediately) then need to be held at 140 to prevent any NEW bacteria from taking hold and growing. This was a movie theater and the only meat we sold then were hot dogs - but still had to learn all of the proper handling of chicken and vegetables etc. A very good hygienic lesson for our teen workers, too.
I took my first flight in 1967 and wore a 2 piece suit, heels (with stockings, no bare legs in 1967) and white gloves. We were served a full meal on real dinnerware with metal cutlery and cloth napkins. The passengers and flight attendants alike were all elegant and mannerly. It was quite an experience. Now flying is like a Greyhound bus trip maybe worse.
This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any). It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out delicious! Without your video I would never have been able to make this. Thanks a lot!
@2:03 Ah-ha!, this is what I have been doing wrong all these years. Thank you! It was a beautiful thing watching you butcher that chicken. Always a pleasure watching a pro do their stuff. .
Just made it. Very, very nice. It was so good it felt like someone else had made it! I also got a couple of pints (bit of a litre in reality) of chicken stock out of the carcass too. Thank you.
I learned how to cut airline breasts when I was in culinary school and I've never used that skill since. It's really pretty when any stuffing that might be under the skin, or in a cavity cut into the breast meat, has a high contrast. In culinary school we stuffed the breast cavity with olive tapenade and it looked beautiful once plated over a wild rice and basmati blended rice pilaf, with the same basic pan sauce you made. I have, however, spatchcocked many a bird in the years since, and I just love to cook poultry that way. Everything from turkey to quail is better (or at least more evenly cooked) when spatchcocked! It's easy and it really impresses guests to see spatchcocked game hens roasting on a barbecue!
So lovely! All I want for myself out of this life is a man of Sam Elliot quality and a gas range! I miss cooking over fire. I would love to give this a go. Chicken breast is among my least favorite cuts of all meat, and it simply comes down to a lack of knowledge as to how to properly prepare it; so thank you for this, Chef John! ♥
You can pan sear (or grill) a pork chop (thick-ish) to the same cooked-ness (ie. just past 140) and not go to that chalky white finish as you say, and its the same great tender meat, so good. Im glad you point this out in the video. Im so tired of seeing the bs 165F+ temps posted everywhere for liability.
I work in a two michelin starred restaurant and I've seen a lot of butchery in my day. I can say that this is a man who's had to do a lot of these in his career.
Looks absolutely scrumptious, can't wait to try it once I've acquired a very sharp knife, which should only take about another ten years of adulthood. CJ, if no one has mentioned it yet, turn the CC on around 7:50-8:00. I think you'll enjoy what the robots have done.
I remember those days, when a flight was a big occasion and family went to the airport to watch relatives take off. I never flew in those days, but I was at the airport. I am happy for this recipe and will of course have to try it.
...I flew from Chicago to Philadelphia as a child in the early 60s (by myself) and yes we all dressed up, I even wore little white gloves...it seems like a dream now...
Thanks, Chef John! I'm not a breast fan but after watching this, I'll give it a try. The hardest part for me is to not over cook the breasts. Thanks again.
Wow I love this so clever to put the seasoned chicken under the skin! I need a to get very sharp knife to try and cut the chicken like you did. Really looks beautiful. I learn so much from your videos, thank you 🤗
Great, simple recipe video! Have you ever tried Thrive Oil. Something new. Super high smoke point. It's all i use now. BTW, you ARE the Slim Pickens of your chickens!
Chef John, I've seen you do brilliant things before, but... That chicken tender under the skin technique blew. My. Mind. I must try this next time I cook skin on chicken breast.
I'm so trying this and not over cooked yay! Kerry gold butter I will use. Oh btw I never heard of airline chicken or seen it but then again the last time I flew was on a medi flight then one airline to Germany when I was young. I'm sharing this one
John rocks the chicken world again. Nice knife method. Is this all copyrighted-- or should the apparel have a chicken on it. Must I ask before consulting incarcerated attorneys. John Rocks.
Hello Chef! Wonderful video, I remember flying as a young lad in the '60's and remember vividly wearing (at my parents insistence) my best "Sunday-go-to-meeting" clothes and eating a fairly good meal in-flight.But I do have a technical question for you - I noticed you didn't address the thigh bone in terms of "Frenching" the bone - I am a student at a local community college where I live pursuing a Culinary Arts certificate and the rule of thumb taught by the instructor Chef is always French the thigh bone when preparing an Airline Chicken Breast. Do you have any thoughts on the issue?I'm very happy to watch your videos, I've use two of your video recipes while attending class and have received top grades - thank you and look forward to you continuing your wonderful videos!
