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Hey Sam...drool over your videos every day man hahahaha. Also big fan. Heading to san Diego for xmas, all the way from Ireland and was looking for ur best tips for eat outs.?? Also if theres anything u think ud like to try from Ireland let me know and I'd be happy to sort u out as best as I can. Cheers And keep up the good work man.
Dudes.. the chicken skin was the shining crown of this sandwich. If he had toasted the bread that crispy sensation would have been lost. The bread needed to be soft.
I made this recipe but I made some changes (I think improvements) and it turned out incredible! 1. I used Asiago cheese bread not normal white bread and I toasted the bread. 2. I cooked the bacon on the frying pan and I used the left over bacon grease to fry the chicken skin in (so good). 3. I put chopped green onion in the salad and some more lemon and salt. 4. I put some good Dijon mustard on one side of the bread and then half mustard half mayo on the other side. Edit: now that I’m done eating I think some tomato could go well with the sandwich and a nice drink to pair this with is fresh sweet lemon apple ginger juice and you combine it mineral water to make some really delicious and healthy homemade ginger ale!
I was wondering why Sam put mayo on both pieces of bread instead of mustard on one. Hell, I always throw a little mustard in the chicken salad. And yes, the bread MUST be toasted.
Great improvements, I don’t necessarily feel it needs to be toasted, just depends on the day whether I feel like a nice refreshing soft sandwich, though I would add some crunchy lettuce and tomato, or a nice toasted sandwich. I also agree mustard would add a nice contrast in flavour, it was what I was thinking when he added mayo to the top layer of bread.
The celery from the grocery store has most of the leaves trimmed off. I bought some celery at the farmers market a few months ago and made one of my worst culinary miscalculations. I put ALL the leaves in a pot of soup. It was SO bitter. So, celery leaves, yes. ALL the celery leaves, no.
I’m 76 and I’ve eaten every day of my life, and you always give a wonderful new idea every time I watch you. Make America cook again, for the first time ever ‼️
You can make the chicken skin crispy significantly easier by using two baking sheets, first one put a sheet of baking paper then the chicken skin, then another layer of baking paper then the second baking sheet on top, with the rack in it with the bacon on so that you can then cook the bacon and crisp the chicken skin at the same time in the oven. You need to make sure the baking sheets nest together so that the flat bottom of the top baking sheet is pressing down on the chicken skin, keeping it flat.
@@MaZEEZaM What a great idea! I don't like to heat my oven for only 5-6 rashers. If I put your mind to the challenge, that oven has a lot of space available.
Just want to say I’m a big pork rind lover and once I tried peeling off the skin of a rotisserie chicken putting that layer on some paper towel and then put it in the microwave and microwave for a minute or more depending on how much skin you’re using, it really baconizes the chicken skin. Deliciousness
“It rubs the lotion on it’s skin, it does this whenever it’s told.” “It rubs the lotion on it’s skin or else it gets the hose again.” “Now it places the lotion in the basket...it places the lotion in the basket... ... PUTTHEFUGGIN LOTION IN THE BASKET.” Baha.
My dad was a master chef worked all over the world from Paris to New York to Lima Peru to Great Britain he actually made that sandwich you just made the chicken salad sandwich with crispy chicken skin and bacon back in the 60s and early 70s movie stars like Frank Sinatra and Dean Martin paid 40 bucks for that sandwich that you just made that’s crazy I’ve made that for friends at home before and all of them were like omg that’s crazy delicious well there’s a reason why it was 40 bucks back then
@@102nickplays You'd be surprised. I mean watch "the hustler" with jackie gleason. It's set in early 60's and they're still putting like 1,000 up to bet. $20 denominations were still a thing back then. And for someone in the rat pack, tossing a couple 20's for a one of a kind sammich is no biggy. Just my 2 cents.
You are undoubtedly a great chef. Before going on keto I was following all your recipes. Have you considered throwing occasionally a keto recipe for the “poor” folks that they have to follow keto?
While in most cases I fall back on the "to each his own" adage, that goes out the window in terms of people having a disdain for chicken skin. It is the penultimate accompaniment to all things poultry; the texture, the flavor, the subtle crunch followed by the perfect chew. I digress....I just don't get people who dislike chicken skin, the caviar of poultry.
You’re looking for a fancy or more powerful version of ultimate to emphasize this point. It’s just not necessary. Ultimate is already a very powerful word. And penultimate has an entirely different meaning. This is a misused word that occurs with shocking regularity. I’ve seen it countless times. Penultimate is the second to last in a series of things. If you have season 1 of a show and it has 10 episodes, then episode 9 is the penultimate episode. Even if there is nothing ultimate about it. It could be the most boring episode of any show, ever. I know it’s a prickish(also not a word) thing to point out, but someday you’ll thank me because if you’re using this word periodically there are likely people seeing it and noticing the error. I consider it a valuable thing to know and hope you agree.
Since you went the more savory route, I'm wondering if dijon would have been good for the upper layer...just a light spread to give it some more zing. Looks amazing, that is happening this weekend!
Jacques Pepin always puts any chicken skin, whether roasted or removed from boiled chicken, salted & peppered, on a sheet tray and roasts it. Uses for many things: crouton-like, broken up on a salad; as a crispy snack; so many uses and always delicious.
chicken chicharrones, that is like something that will make ya slap “everyone” good job Sam. Everything that I’ve made with your recipes has been a hit. Thanks for the different ideas so I’m not stuck with taco Tuesday and what not. Great vid and pics too Max, y’all are doing a great service.
I did change it up just a little; instead of celery, which I was out of, I added chopped apple for the crunch factor. Definitely add a thin spread of mayo on both pieces of bread. The result of this creation is Perrrrrrfection! My thoughts: not only does this look decadent, but the taste borderlines on euphoric. Thank you!
A couple of comments, mostly positive: 1) crispy skin is the best part of any roast poultry 2) whenever I cook salmon, I cook it skin on in a hot skillet, skin side down until crisp. if I have leftover salmon I remove the skin and re-crisp it in a skillet and crumble it over salads. 3) I'd toast the bread and add lettuce and sliced tomatoes.
Yup! Needs to have the bread lightly toasted, and a good handful of either shredded lettuce or bean sprouts. :-) Oh, and I hope you washed your hands after coughing all over them.
My version, its California man... Lightly toast the multigrain bread, add some toasted almond slivers to the chicken, and finally add a layer of avocado between the chicken skin and bread with Kewpie mayo. 😋
Sam, thank you for this recipe. I tried it last night and it was amazing. Since watching your channel, I have been cooking at home exponentially more often. I share your videos with friends too.
Sam, I feel like this should have been put on a lightly toasted croissant bun. I also think dried cranberries would have been a good addition. Love the chicken skin idea. Great vids, keep up the good work!!!
Learning I could cook crispy bacon in the oven, and didn't have to worry about grease popping everywhere, was a life changing moment. Now the only time I cook bacon on the stove top is if I want to add additional seasoning to my cast iron pan.
Sam, how about making “chicken bacon”? Chicken skin, salt, pepper, and perhaps rosemary and a little garlic, broil both sides until crispy. Use to replace the regular bacon altogether?
Amazing, love the toasted Skin. IMHO, Add some onion but Don't listen to the "Toast the bread and add tomato" crowd! Adding this to my sandwich arsenal.
I feel like I am "RU-vid Channel cheating". Lol my husband and I love watching your channel together and now I am watching your new video by myself. Lol this has to be as bad as "show cheating" 😂😂😂 . Love your channel!!
Roasted chicken w clubhouse roasted red pepper seasoning, salt n pepper Minced celery(the centre stocks and leafs), red onion, cucumber, and garlic. Basil pesto, Worcestershire sauce, Tabasco, Salt, pepper, Mayonnaise Bacon, cheddar, tomato, and lettuce Local loaf of slowly risen sour dough bread. I used to make this at the restaurant it sold out every lunch rush. So glad I quit cooking but so glad I know how to cook.
I have 2 favorite spoons exactly like yours. Needs finely diced red onion or shallot, parsley instead of micro cilantro (Nothing against cilantro; I love it!). Love the lemon. I’ll toast a brioche bun spread with Kewpie. Love the skin idea, but I eat all the skin while it’s still hot, in the car on the way home. I’m content to let the meat shine with no crispy skin, or even bacon. That crisped skin is called gribenes when it’s cut into bite-sized pieces and fried in schmaltz, a Jewish chicharrone! ETA: Dried tarragon would be PERFECT in that salad! And the (Yiddish) word for chicken skin is “hoyt” - you didn’t know that?
Did you pour the extra bacon fat over it too?! That's the best. Really soaks in the bread. Re-softens the fried chicken skin. Excellent stuff. Bring plenty of napkins!
For reference, I watched this long before Covid came around and have ALWAYS been thinking about the crispy skin on a sandwich. I used an air fryer and IT WAS SO GOOD literally a chicken skin chip. Perfect with the soft chicken salad
I do this with rotisserie chicken, but a little different in terms of the skin & i love it. I take the skin and air fry it until crispy. I then i chop it up into bite size pieces and throw it into my chicken salad bowl and mix it in. Since the skin is rendered down, it stays crunchy and the texture doesnt change much, even after spending the night in the fridge. I then add some fresh green onion on every sandwich. amazing.
