Got the recipe from Samin Nosrat in her amazing book Salt, Fat, Acid, Heat. Dig it. Make it. Eat it. Feed yourself. Also great for turkey at Thanksgiving.
If you told me 25 years ago that I'd be here listening to Adam give me cooking advice, I'd probably have thought you were insane. That being said, I'm so glad that I am here 😁
This is awesome and I think I will try it. The best thing is getting to see someone you love as a star being a regular guy sharing recipes with me...thanks Adam!
LOOKS AWESOME!!!.. OK..YOUR ONE HECK OF A SINGER..& A COOK!!.I AM 61 YO AND YOU TAUGHT ME HOW TO CUT AN ONION CORRECTLY...ON ONE OG YOUR COOKING SHOWS!!... I GUESS YOU'RE NEVER TOO OLD TO LEARN !!!... I LOVE ALL YOUR MUSIC!!!.. THANKYOU!!❤
imagine the love the whole band must have for Adam and his cooking to all agree to release this on the actual counting crows youtube account instead of on a seperate account. man, thats some fucking friendship right there. also, I wish Adam would know just hów much we all love that this is happening.
Buttermilk brine is the real secret to good chicken. I do it for my fried chicken. The buttermilk and salt break down the muscle protein limiting the muscle contraction and squeezing the water out when it's heated. A lot of people like to throw a lot of herbs and stuff on chicken, but really, if you get a quality hen and there's enough salt in your brine, that chicken will taste superb on its own, like you did. I'm fond of doing Cornish hens. I find the smaller the chicken, the better the flavor. I used to work for a chicken processor that specialized in smaller birds (they supply restaurants, and restaurants don't want to gigantic mutant Tyson behemoths that can't even support their own weight.) What I discovered while I worked there is that small chickens taste about 1000x better than big chickens.
Man this looks really good....gonna give it a try with some roasted Garlic . One of the first rules I learned from the first real Chef I worked under was the kitchens holy Trinity :Salt, Pepper and Garlic. you can make magic with 'em . Gotta run..first time ever getting to watch these,,,I really dig it. Take care man, Love to you and all in the comments and watching...take care -Sick
So my husband and I have a game we played while watching Adam's Chicken Video. Every time Adam Says "Cell Wall" we take a toke😎. So by the time we were done cooking this delicious Buttermilk Chicken, we had certainly smoked up quite an appetite 😉 Thank you Adam and The Cell Walls 😃 ONE ~ LOVE 🖤❤💛💚
How many years ago did we stand together at The Forum Kentish Town London watching Peter Stewart on stage in his "Cat in a hat " hat warming up for the crows?...............
Deep CC fan riddle: Which type of salt does Adam Duritz use?? Answer below: Himalayan. Adam was in a band called The Himalayans before he started Counting Crows. That album is great too, it has a tan cover with a little village and the first few tracks are so early 90’s
i'm a long time fan man, i didn't know you had a cooking channel. i hope you make new music again but till that happens i'm gonna try out all your recipes
😱 wow, that children looks good ! It's good and done but most on the inside but good and crispy on the outside. It's just how i like it. Bravo Adam !!!! 💘
Next time you are Around Here, Mr Jones and me are going to go pick up some Omaha steaks down on Sullivan’s Street. You are in charge of cooking because Time and Time again You Can’t Count on Me to be Hanging Around.
handle the chicken, wash your hands. The plate that the raw chicken was on... dont wash that, use a towel to dry it. then wipe your hands on the towel. got it
Sooo I still have your very 1st CD...its 25 years old... seen you in St Louis when I was 50.. & then I see this & wanna cry... Go back to signing this is disappointing! & cussing while your explain a recipe... You have lost it...
