"This is a chicken. From a supermarket... I typically cook chickens from an aristocratic lineage but for you lowly peasants, I'll cook this bastard from Tesco"
That's really funny because he's from a working class family from Leeds.worked his balls off and got were he wanted to through hard work, fkn hysterical!!!!
I worry about Marco’s tolerance. You can tell he doesnt get a seasoning fix from just one stockpot anymore. He needs to add two, even three to get the same affect he used to get from one. He‘s adding multiple stockpots just to feel normal again for a little while. It isnt heathy.
With my watch history there was a 50/50 chance of this being a meme video or an actual cooking video. And honestly after watching it I’m still not sure
“Some people put on their favourite TV show while their chicken cooks, or their favourite radio station. Or read a book or something.” *Red-wine-hangover eyes glare at someone behind the camera with quiet panting for exactly an hour* “Whatever you want, really...”
I grew up watching and learning everything about cooking from Gordon Ramsay. I feel embarrassed that I am just now learning about Marco Pierre, who I now know was Gordon's mentor. I will always love and respect Gordon, but after spending this last weekend watching Marco's cooking videos and interviews, I can now say this man is not only the best of the best in the culinary world...but an absolute God when it comes to cooking! So much respect for Marco.
If you are reading this in 2023 this chicken is the best. Super moist and full of flavor. Really savery!!!! Goes good with Brussel sprouts and butter bread. Also something he didn't do is add the lemon juice that he stuffed the bird with to drisle on top when done. Put the whole chicken in a bowl and cover with plastic wrap WHEN it rest.
My favorite quotes from Marco "alittlebitofoliveoil" "It's your choice" "Aprox" "Knorr stock pot" "I sold my soul to the devil" "Please help me I'm being held prisoner"
I’ve tried this way to make chicken, however with some slight modifications. A seasoning paste with a chicken stock cube, mixed with smoked paprika… absolutely amazing. Once the paste is applied, just a pinch of salt and pepper…. Cover with tin foil, then remove it with 30 minutes of cooking to go. Then a good rest covered in tin foil. I like to remove my chicken at 155F so when I serve it, it’s around the 165F mark. Lemon and Thyme are a great addition. This is a recipe I definitely have thyme for.
What i like about marco is when he cooks and explains what he's doing he's fully confident in what he's doing. Must be amazing to actually work for him whilst he explains his food.
Desperate for money after COVID closed his restaurants, Marco finds himself walking into the Knorr HQ, sunglasses and a hat so nobody knows it's him. He's grovelling to the CEO and crying about how he didn't mean what he said and he'd love to do an advert for them, the CEO leans in and whispers "That's a good boy Marco. Now you're going to tell them all how our cheap shitty stock cubes are the best way to season a chicken". Marco slowly starting to sob, the Knorr kingpin's beefy breath making him wince. "And you're going to stuff that chicken full of our lovely stock aren't you Marco? Get that chicken nice and stuffed, and you're going to tell everyone how your mother in law is your favourite cook too" Marco falling to his knees, tears streaming down his face, he cries "Yes I'll do anything, I'll be your little stock cube boy, I love stock cubes, I love them!" The CEO laughs and says "Dance for me then, dance my little beefy boy" as he starts crumbling a beef stock cube over his head
I love the way this guy cooks and I don’t know why.. besides the stock pots his recipes are always so simple, from the earth, rich and just look delicious to me. I hope to be able to cook like this one day.
This is the guy who taught Gordon Ramsey. He is the toppest of tiers when it comes to cooking. All that expertise going into making something simple is why these are so good.
This man has taught me so much. The way he articulates how you have to understand what it is that you are cooking (a chicken vs a duck, for example) and how the chemistry of cooking relates to each. What a treasure. Who gives a fuck about a stock pot; give him all the money, I watched this for free.
I feel I would be way more intimidated working for this guy than Gordon Ramesy. Gordon would yell at you until his throat bleeds, this guy would just stare into the depths of your soul, instantly knowing all your insecurities and fears until you break. Epitome of a million mile stare.
I've worked under German and Swiss chefs (int heir 70's and 90's now,) that would make you laugh at both Ramsey and Marco as if they were kindergarten teachers.
Every great chef eyeballs the ingredients instead of measuring. They also taste the food during the cooking process and add the necessary seasonings. It's definitely more art than science.
@@officertenpenny4505 the stock is already packed with salt. That's why some chefs prefer to rub their meat with stock cubes and add to their stews with cubes. Flavor, consistency, and salt all in one.
This is the real rustic stuff and why I love Marco even to this day. He talks about the price listen to him in the beginning, he’s showing people how to create really good food really inexpensively and dressing it up rather cheaply with herbs etc. everyone has bullion cubes and can do this. This is what I love about Marco awesome rustic food that one can afford which in the second year of Covid inflation etc. is rather important. His message still resonates
Exactly. That's the big deal here. The man has been to the top already, what he's doing here is helping to lift everyone on the ground floor upwards, not sharpen the point on the spire.
and then my knorr stockpot who is my favorite mother in law... taught me how to put a lemon and thyme inside her and her crevices. that smells delicious
I have watched this video many times over the years and every time, I wait for the memes that never come. The deep frying that never happens. It is a blessing, just like Knorr ™️ Stock Cubes
A chef that cooks with food I can easily obtain. With utensils I actually own. Without 8 million steps of Michelin star expertise. Just good, honest, food that I can genuinely have a go at. I'm useless in the kitchen, I'd give this a go.
matthew bowers Yes, and that is the whole point of MPW working with Knorr. The Knorr experiment is geared towards the home cook that works from 9 to 5, comes home cook up something, and voila!
Chef I’m sure it’s got more flavour than the microwave meals or super noodles I go for. Although some days I’ll treat myself and add an oxo to the noodles, They’re pretty nice.
Why does everyone hate this guy for making some sponsored videos? All other celebrity chefs also do ads and promotions and stuff and no one cares.. his presentation style is cool in its simplicity and the food always looks good.
So I’m a chef in the US and of course I’ve heard of Marco since he came on the scene but I’ve never really paid attention to him but I really like this guy.
This guy rose to near god tier in my mind once I learned he mentored Gordo. The look on his face in the thumbnail is hilarious too. All business trying not to swear.
People are constantly joking about how Pierre is either emotionless or annoyed all the time, 1:48 but look how much joy he has just from talking about shoving lemon and some grass up the dead chicken's hole!
Marcos recipes have really impressed a few girls I cooked for at home.. his cool calm demeanor is organic and relatable. His mastery of his craft speaks volumes, as his silence says more than any screaming and shouting his protégée Gordan Ramsey does for his Television persona. A true artist, and an inspiration. Thank you Chef
It grinds my gears how many people can't get Gordon Ramsay's name right. Mostly it's people calling him Gordan rather than Gordon, but OP gets full marks for getting his surname wrong as well, it's Ramsay, not Ramsey.
@@nola-copedipper4560 It doesn't taste good though. You just don't have very sophisticated taste buds. You would gobble up everything in front of you. Why not just buy one of those chickens you cook in the microwave?
@@rails4ever he might have a point about the juices, but i was thinking too that if you wrap it and let it rest, the crispy skin will become soft/soggy.
People always say he's selling out but he's not. He, like most chefs, uses products like these in the kitchen to enhance flavor. I use Aromat and also Minor's bases. Very good products, both.
How little this man cares about what he’s doing is so obvious and beautiful. Look at him put his fingers in the pan to taste before using a spoon, tasting, putting it back in the pan to stir. A move that would get you thrown out of any professional kitchens. He does not give any shits. He got his michelin stars, he gave them back and now does what he wants. Beautiful. It’s goddamn mesmerizing.
Marco: "When I take the chicken out of the oven I'll put it in a bowl and wrap it in cling film." Takes chicken out of the oven, leaves it on the kitchen counter.
I like how humble he is, only someone so secure and confident in their achievements would be so humble as to give credit to others or downplay his own dishes... for example while he's telling us about the technique of stuffing it with Thyme, he said I learned it from my mother in law...how many Michelin star chefs do you hear come on shows and say hey this thing i am doing, its not mine, learned it from someone... also in another interview, he said it wasn't him who got the Michelin stars, it was his team including Ramsay and other chefs who are not more famous, yet he's giving them credit when they worked for him.... and finally, unlike Ramsay who would be praising his cooking while cooking...this guy just keeps saying its simple, nothing special here, anyone can do it, etc...he doesn't stroke his own ego trying to make you think he's doing wonders....its the stock cube doing wonders :P
Knorr was actually an old Sumerian god. He was a mean god, who forced the people of Sumeria to smother their fine meats in his bullion cubes. Some say it was to punish them, yet he always exclaimed that it was "their choice".
I never noticed the Knorr tea towel before when he puts the chicken in the oven, I'm surprised they didn't make him use it instead of the one he does use.
Exactly , a lot of commenter are behaving like it’s a crime when majority of them at home use similar products. Even hotels and restaurants do the same 💀
its not whether its good or not its just that he uses like 5 of them in every recipe. I just wish I could get recipes from him that werent branding for knorr
@@artifact1711 he only really "needs" to use one or two for the branding but chooses to use more (no pun intended). It probably does add to the dish, dont knock it before you've tried it. :)
