Marc Forgione's Famous Chicken Under a Brick Recipe - Savvy, Ep. 24 

@c b wtf are you talking about

@c b The legs? No he was just putting them in the water like that. As for the wings, he cut them off in the beginning, they were not part of the dish.

what's humble about that? it's more the opposite

False humility, you mean. Don't be deceived by his verbiage.

@@chriskindler10 You saw right through him...

Dom word

Dom supreme box logo chicken

Yeah supreme has the perfect weight ratio

It's a Rolls-Royce cut brick. Duh.

@Beyond Tribalism Did you sprinkle a bit on your chicken?

he looks ridiculous with that hair.

@@jeffsharp3132 it's his life. 😁

@@lafemmerowena Still...

@@jeffsharp3132 cause judging chefs by their haircuts is the smart thing to do.

@@jeffsharp3132 did you pay for his haircut? Is it stopping you from living?

I'd recommend pulling it at 160°f since resting will reach it to that 165°f safe zone.

question, do you leave the brick on while its oven roasting? because ive made this tons of times exactly as shown and ive never ever overcooked, it always comes out exactly like his, (slightly undercooked on the bottom side). the brick helps control the heat

he actually didnt even use that much. I would consider that a normal amount unless you're some kind of freak that doesn't like food to taste good.

What? 4 tablespoon of salt and 2 tablespoon of butter is a lot now?

@@DimT670 Yes.

@@SojuNinja for a whole chicken? It clearly isn't. Even if only two people eat half a chicken each ( which is unlikely) thats in the healthy ranges for fat and sodium

exactly

+Serai3 I just watched the video once and was able to figure it out :)

+Headbanger's Kitchen Well, bully for you. So did I, as I indicated. But a WRITTEN recipe is supposed to CLEAR and EASY TO READ. The last thing a successful recipe needs is a video to EXPLAIN it.

Serai3 you are correct. I apologize :)

+Serai3 ---Its more technique than a "recipe" and this one is a keeper. The only thing missing that I ever noticed (as Ive made it a handful of times), is the drum stick is removed at the first join, oven is 425, he mentions the dry brining the chicken 5 minutes into the video (done the night before), DONT use olive oil..most use the wrong one anyways for high heat saute/smoke point, canola is my choice, just so you don't any off flavors to the pan sauce. Have your mise en place ready: capers, salt and pepper, lemon handy, whole butter, rosemary, finely chopped shallot and chopped parsley. Get the pans ready before one with stock for the leg/drumstick (if basting in sauce) water for the potatoes and one for veg. watch the video until you have it memorized, just like you should do with any recipe...always read it 4-5 times before even turning on the stove. Just a tip

DroneEvil1 * sigh * I don't know what it is about "the recipe writeup on the Eater site" that nobody seems to understand. I wasn't talking about the video, or the way the chef makes the dish. I was talking about the _written recipe on the website_. Which is, in fact, very badly written and does not match what is in the video at all.

Most people don't use enough salt.

Im super late, but keep in mind that there's a high possibility that he's using diamond Krystal kosher salt, which is the least salty salt there is. As a result, it may seem like he's oversalting, but very likely it's just the salt he's using.

@@nikosfilipino thank you for mentioning this, ALOT of households still dont use kosher salt, although in kitchens it's a necessity, I honestly think is the most unknown thing about food.

nikolas macalma It's not less salty...a tablespoon of that weighs less than a tablespoon of granulate is all.

@@brendanbloomberg3283 yeah cuz of the size of the grains right? In relative terms, a pinch of DKK salt is less salty that iodized is what i meant.

Khu NoPie I once saw a brick under a chicken. It got laid big time.

Khu NoPie Bricken seems intriguing.

exactly what i was about to say, probably sprayed a magic coating before tgat lmao

Yeah, what's up with that? I'd have put in on the side, same with the damn fried onions. Let the chicken shine on its own!

I just posted that above too. I don't get it. If he would done that on Iron Chef they would have called him on it. Don't understand.

Lol! I think it's his way of saying how much he hates making this dish.

Link

+g0dbel0w no you forgot the brick. free range brick if you can.

+ilikethingsfromjapan Of course a free range one and don't forget to make sure it's fat free

+g0dbel0w Steak: a lump of meat fried in grease. Simple stuff works.

don't forget the bag of salt

+g0dbel0w lol I think that's part of the reason he thinks its ridiculous that people go to his restaurant to eat it.

HAHAHAHAH!!!

just a little

uh, tongs?

He pours the sauce at the end. Think of putting syrup on a pancake 10 minutes before eating it vs. putting it on just before you eat it. There's a big difference.

That's because the skin is already cooked, it doesn't really matter once it's already crispy.

Basting - pour juices or melted fat over (meat) during cooking in order to keep it moist.

Basting any type of poultry skin that you want crispy is a bad idea - hence why you should never baste a turkey. Basting also does nothing to keep the actual flesh of the protein moist. It's a surface layer flavoring technique at best - which is why you baste a steak with butter while it's topped with garlic and herbs.

Good one!

with the rock cooking

Coq au rock?

I prefer mine under a building

+Daniel Sandoval HAHAHAHAHAHAHAHAHAHAHA

Lol

hahahahaha

Lmao.

That's because you didn't rest the brick properly

*Air Quotes* "Little bit of butter".

+Eric from Cincinnati exactly

It's clear that you've NEVER watched Julia Child - The French Chef and understood what "a little butter" actually means in the world of professional chefs.

and it should go without saying (yet here we are) that sarcasm is often misunderstood in text. I grew up on public television cooking shows; Julia, Graham, Martin, Justin, Jeff...... I get it. we can still joke.

Eric from Cincinnati I didn't mean to sound critical and I appreciate your linguistic spatial awareness.

Youngest American born chef to win a Michelin star, yea I would think the dude has some decent knife skills.

Headbanger's Kitchen There is no need for all that butter. The correct name for this dish is Tuscan style chicken, and it uses the fat rendered out of the chicken to cook the chicken. Under the pressure of the brick, a LOT of fat exudes; more than enough to perfectly complete the cooking process. Adding butter is just pretentious and is an attempt to imply that the chef has a signature to this dish. All the butter does in reality is dilute the intensity of the chicken flavour and replaces it with a 'Beurre Noisette' flavour.

@@seanonel That is far from a "Tuscan style chicken" dude...

@@mitchell8003 Explain...

@@seanonel damn I didn’t know we had Robuchon over here breaking down this dish

@@DUK3S1LV3R Thanks for your cynicism. Constructively debating my thoughts with your vast knowledge would have been infinitely better than sardony without substantiation. Have a nice life.

Cast iron pan or a smallish ceramic baking dish

A shoe

An unwanted baby.

go out to the backyard and grab a rock.

***** lmfao!

Hahaha me too