A very little known fact, but there are approx. 600 Italian olive farmers who retired in their 30s, still living off the money from the one time Marco used "a large bit of oil" in 1986
The more you handle hot things the easier it becomes. I remember watching my boss in a bakery grab rolls straight from the oven and I could barely stand near it lol after a year or so it was easy. Now my fingers are made of asbestos 😂
Made this a couple times this summer -- could easily be a year round dish because it's just as good with a hot chicken. And honestly, I might like the vinagerette more than gravy. Just brightens the chicken up and keeps it from getting too heavy.
Guys this guy taught Gordon Ramsay and is a 3 star Michelin Chef. A stock pot just replaces salt for seasoning! It's actually better then salt on a majority of things. He's all about simplicity
@@wakachakamakadaynnn He's said somewhere that he was using the stock cube paste trick in his Michelin-starred restaurants. It's something he's been doing forever.
These are basic recipes for people who aren't very confident around a kitchen, the sort of people who live mainly on frozen food so hes assuming they aren't going to have a pantry full of weird shit and a small herb garden.
I went out today to the grocery store just to buy knorr's cubes.... Thank you Marco for all your years of great service. If Knorr is paying the bills then I will support you any little way I can.
I'm wondering if putting a halved lemon in the cavity would be good? If so I might adjust the white wine vinegar I put in later. I thought it might make it taste that much brighter if I can keep it from getting overly acidic.
Yea. The coat or the paste makes that over the chicken. Even when he does meat he uses that method. I try it myself (not knorr cus at my country we dont have that brand) and is very tasty
2:30 "It has become a bit sirupy" I first understood: " ...and I need a bit of therapy". But that's okay. Use sirup if you want, get a therapy or what ever - there's no real recipe. It's up you.
Why they didn't film these like every other cooking video is beyond me...they do these tight zooms with ramsay as well. Its like they try there hardest to prevent you from learning.
In Mexico they put Knorr on everything. My mom cooked everything with it. If you don’t cook with it people look at you funny. Marco, You should put these videos in Mexican Spanish.
1. Cut 1 fish stock pot into slivers 2. Slide fish stock pot sliver underneath eyelids, bringing out the natural flavors 3. Pour a little bit (12oz) olive oil over the eyes. Or don't, there's no recipie. 4. Give each (2) stock pot a gentle kiss before placing on an oiled grill. I always give it one kiss, two is fine. If you wanted to kiss three times, you can, it's your choice. 5. Re-apply stock pot slices underneath eyelids, to lock in the flavor and natural juices. 6. Opening eyes widely, raise pepper mill set to corse over the eye and grind 3 tablespoons of pepper directly onto the stockpot-moistened eyes. The stockpot will help the pepper adhere, giving us a nice crust in step 7 as well as seasoning. 7. Using a non-stick pan over high heat, bend over the stove and place head over pan. Press eyes into pan and sear the peppercorns until fragrant and the eye is warmed through, pink in the center. The smell always reminds me of my childhood, when my mother would make this for me. 8. Remove stockpot from grill, cut in half on the bias, and stack them on top of our pepper crust. If I was in the restaurant I would garnish with fresh coriander, use whatever you want. Simple and delicious.
The greatest scandal of our time will be when it is revealed that Marco received his third star by serving the inspector one stock pot on a slice of cucumber. And then had the inspector disappeared a week later.
94 during my last college year 7 months as his commie/slave. He was hell bent on another star very driven and that meant lets cook French because unless you finely danced the French food into the minds of the Michelin minions you were not going to get number 3. 7 months making stock..... I still cry at night...
I hear you. I hate when people leave out temp and time. So maybe this will help, even though it’s late. I cook a chicken of that size (1.2 kilos/2.6 pounds) at 450 F for about 50-55 minutes. Marco’s took 70 minutes, so his oven temp is probably 375-400. I use high heat because it browns and crisps the skin while not drying out the breast. (Note that a chicken of over 3 lbs might do better at Marco’s lower temps so the skin doesn’t burn.). Also, I basically use Thomas Keller’s simple roast chicken recipe: Let chicken sit on counter for 1hr or so, basic truss (or not!), dry the skin, no oil or butter on the skin, just salt and pepper, 425-450 F for 50-60 minutes with 2.5 - 3 lb bird. If you season like Marco with oil and Knorr (which also has sugar compounds) the lower oven temperature of 375-400 F and 60-70 minutes is probably better to avoid burning the skin before the chicken is done. Whatever you do, best to check the temp in breast and thigh, and pull from oven and let rest when it hits 160 or even 155 F, and let it climb to 165 before serving. (ThermoPop thermometer is accurate, fast, and inexpensive.)
