why chicken ALWAYS taste better at restaurants

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hey ! Subscribe and Hit The Bell, It really helps me out :)
Full Recipes on discord 😌 : / discord
0:00 how to cut a whole chicken
3:10 how to cure chicken (DELICIOUS)
5:27 how to get ALL the air out of a ziplock bag
7:08 why is stock ALWAYS better at a restaurant
10:41 how to store stock
11:51 how to make homemade au jus sauce
14:37 why is chicken juicier at restaurants
15:35 what fat to use to cook chicken?
15:58 my favorite way to cook chicken: the two pan method
17:42 finishing our homemade au jus sauce (APJ!)
19:06 the final result: restaurant quality chicken!
#chicken #acooknamedmatt #food #cooking

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7 июн 2024

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Комментарии : 140

@jaa7286 Месяц назад

Loving the longer format video! This was remarkably informative

@acooknamedMatt Месяц назад

Glad you liked it!

@Jason-gb3qr Месяц назад

Matt these new videos are awesome, glad to see your long form content finally taking off like you deserve.

@raphaellafleche3909 12 дней назад

Incredible video, I've watched plenty of cooking content, but you blew my mind about 5 times lol. These are incredible tricks that I will include in my cooking!!!

@AceHBK972 15 дней назад

YT recommended this video and I love it. Big fan of learning techniques, thank you. Trying this ASAP. Got a new subscriber. 🙏🏾

@adamburdt8794 Месяц назад

I am really enjoying this idea, and these videos. Furthermore, the chill nature of it all.

@acooknamedMatt Месяц назад

Glad you enjoy it!

@BenjiManTV Месяц назад

I’m here for this!!!

@acooknamedMatt Месяц назад

Yessir !

@Hondaman0924 Месяц назад

This looks so good it's actually insane

@acooknamedMatt Месяц назад

So good

@marcyeo1 Месяц назад

Thanks for this. I'm a home cook but I love seeing the way that a former professional chooses to do things at home. Would love a video on fridge organization and prep work ahead of time.

@user-ee6ej8wo7d 5 дней назад

Granted “jus” is key, but you are never going to get that much quality stock from one bird. I have never brined a “restaurant” bird, in 30+ years, saying that yes it probably would add that little “extra” if I did. Most important thing which was not mentioned is cooking temp and seasoning. Get these things right and truly notice the difference. Google deglacing the pan too, amazing how much this adds to the dish. This RU-vidr is a total amateur

@hughjanis4555 Месяц назад

I’ve missed the longer vids. I can’t wait to try this one

@acooknamedMatt Месяц назад

Thank you

@hamza.achrih.4237 Месяц назад

Thank You from Morocco, you're amazing

@DJazium 13 дней назад

Oh damn in my all professional chef years I've never seen that water seal trick. Love it - great video

@tommyb7973 27 дней назад

Hey Matt, thanks for the vids bro.🐔

@zamn3710 Месяц назад

That vacuum seal method was absolutely amazing

@minhphung6648 Месяц назад

the only down side of that method is everything getting wet

@Chefmatson Месяц назад

One of my favorite ways to have chicken. I like to use a brick wrapped in foil over the pan method though.

@acooknamedMatt Месяц назад

That’s smart

@murray4293 5 дней назад

hahah yeah the ragusea culinary brick

@cassidyhampton8005 Месяц назад

I can’t wait to try this at home!

@acooknamedMatt Месяц назад

Siii

@biguzidaddy Месяц назад

Great results, chicken looked delicious

@acooknamedMatt Месяц назад

So good

@zshell-thomas2358 21 день назад

Good video. Thank you.

@jaa7286 Месяц назад

Zamn I’m trying to make that APJ right now!!

@acooknamedMatt Месяц назад

Do it. Worth it

@hotsauce- Месяц назад

Good stuff!

@ajconstantine3593 20 дней назад

Can’t believe this channel ain’t come through my feed till TODAY! 👀 - INSTA-SUB! 🤘🤘👌

@vashlash6870 8 дней назад

Omg wow. Great video, i have shared it with everyone. Other than throwing away an entire chicken! We don't deserve nice things as a country. Also thank you for enlightening me, with that part about Curing vs Dry Brine. I will always say it properly now.

@scottbearden Месяц назад

Are all of your knives from firehorse forge? You have impeccable taste in cookware. I love my Hestan pots and pans. Could you do a future episode about cutlery and knife skills please?

@acooknamedMatt Месяц назад

I could do that! Most of my knives are from FireHorse

@seanonel 11 дней назад

5:22 it makes a *_LOT_* of sense. The salt and sugar draw the moisture out of the protein creating a brine as they combine. This saline solution is eventually reabsorbed into the protein to create the equivalent of a liquid based brine but without the unnecessary addition of non-protein based liquid supplements. While it can be described as curing (I make bacon like this), it is also creating a *_brine_* . Thus both terms are correct.

@warreng5394 Месяц назад

Looks yummy! Where do you purchase your poultry? Concerned about the quality of American products

@acooknamedMatt Месяц назад

I get mine from Uwajimaya. Usually it’s Mary’s organic chicken

@ayooluwakolawole 26 дней назад

That first tip is super cool

@theonewhocooks 8 часов назад

Excellent.

@Spuffiy 18 дней назад

So does greasing the chicken up and giving it a good time come before or after this

@gerber8915 Месяц назад

It's so subtle, but grabbing the pan out of the oven with a kitchen towel vs an oven mitt really shows how the restaurant industry changes our daily cooking habits. I, too, never use oven mitts anymore. That demi looks so tasty.

@acooknamedMatt Месяц назад

Dang i didn’t even realize that anymore. Yea haha.

@lifeofash425 Месяц назад

Instead of cooking the stock on the stove overnight, can I use a crockpot instead?

@DavidMachiatto Месяц назад

I’ve noticed you use that wooden flat spatula at around 12:10 frequently, what kind of utensil is it called?

@acooknamedMatt Месяц назад

Yea it’s a flat wooden spatula. Its rad

@chopkerg35 9 дней назад

What did you clean the board with?

@Genessis001 16 дней назад

Whole roasting- make a herb-compound butter and insert butter not only on outer skin but under the skine(breast,thigh/drum etc), cavity. Breast w/or w/out... with is always better. Use sousvide as a method. Can cook at much lower temps(149°F for 2hrs). Finish pan sear, while basting with butter garlic & herbs. As for temps its pasteurized at that temp in time.

@efehasserbetci3756 Месяц назад

Thank you from 🇹🇷

@acooknamedMatt Месяц назад

@rochard1 19 дней назад

Enlightened.

@monstermushmush Месяц назад

awesome video amigo 🫡

@1061shrink1061 9 дней назад

Where can I get some of these Erb things you keep putting in food? I’ve never seen an Erb before.

@dudi2k 6 дней назад

😂😂

@namnefternamn8528 26 дней назад

Looks like you have a love for protein Ice cream😆i recommend you geting a ninja creami and make your own that Will taste a LOT better

@ajconstantine3593 20 дней назад

Diggin the aim towards the noobs, plus teaching em good info. It’s also good for all levels of home cooks to kype recipes. Win/win. 🤷‍♂️✌️ “Now I don’t need a tub in my fridge.” Puts tub in fridge. 😅🥳

@_cm3 Месяц назад

I’m having a hard time finding the recipe for the cure / apj on your discord. Is it 2/1 - 2 parts salt 1 part brown sugar?

@joshuaisrael9397 Месяц назад

That is correct

@joshuaisrael9397 Месяц назад

Works great in Pork too if you like pork.

@KotakMeister 6 дней назад

After watching this, I'm wondering if brining would benefit fried chicken seeing how us southeast asians season and spice our proteins prior to frying. Perhaps I'll give it a shot and see how it goes

@metalgamer9647 Месяц назад

It's like a gravity bong but for getting air out of a ziploc.

@acooknamedMatt Месяц назад

Hahaha

@bills4915 Месяц назад

To quote Action Bronson: That looks fucking delicious

@LuckyM83 Месяц назад

Question. Why not use the skimmed stock fat to fry the onions for the sauce?

@acooknamedMatt Месяц назад

Question. Why weren’t you here to tell me that! Genius

@tanunegi1117 Месяц назад

Yahh .. It's true...Matt ❤

@double-a83 Месяц назад

Good Looking out 👍

@acooknamedMatt Месяц назад

Thanks

@11DreamCatcher111 Месяц назад

How long should you leave the bird with the cure. Will it make it saltier as time goes by? How much cure per pound of Chicken should I use. Your video just made me curious 🧐

@acooknamedMatt Месяц назад

I generally do 2-3% by weight of the protein. Or i just sprinkle it and eyeball lol.

@11DreamCatcher111 Месяц назад

@@acooknamedMatt should you leave for a long time? Like days? Or hours?

@tanishkaaaaaaaaaaaaa Месяц назад

I've never seen matt do any barbeque food

@acooknamedMatt Месяц назад

Check my channel :)

@adriantryingstuff Месяц назад

This is an enjoyable 20mins

@acooknamedMatt Месяц назад

Well thank you

@tannystakeaways8511 26 дней назад

Glistening.

@foodnfellowship Месяц назад

My chef was teaching me and was saying almost or nearly dry

@DonPara. Месяц назад

What cutting board do you use?

@justinguitarcia Месяц назад

Idk homie, Dry brining uses the meats natural moisture content and maximizes it. Check out your seattle compadre J Kenji’s blurbs on it

@acooknamedMatt Месяц назад

Yea and it’s called curing

@DirtyHairy84 3 дня назад

There’s a fine line between Au sec and awe shit in sauce making!

@PoliAstroN Месяц назад

What I wanna know is who’s your barber? I like ya cut G ☺️

@acooknamedMatt Месяц назад

Haha Eve is great

@markboyer4221 Месяц назад

Brilliant ..

@acooknamedMatt Месяц назад

Thanks

@Shroomunati Месяц назад

80-100k chickens is insane 👊

@acooknamedMatt Месяц назад

Yea

@danscalia7427 3 дня назад

thats gotta be high .

@wooly6893 20 дней назад

I can’t find the recipe on discord, specifically the cure

@ethermal1 10 дней назад

I'd really like to know what restaurant you're eating at where the chicken is good? I find restaurants absolutely butcher chicken, dry it out, over cook it. Homemade regardless of the home has always been better

@andrewblack7852 18 дней назад

I grow food, and I’m a trained chef, nobody chickens in any restaurant paste as good as mine.

@kaosumaru 17 дней назад

"anymore" looking like "never was"

@f0z1la Месяц назад

why did I only see this video when my mom already made chicken today😂

@acooknamedMatt Месяц назад

Woah

@acaciomadeira5147 10 дней назад

Good trick for taking out air give you that

@rockstairTM Месяц назад

brambleberry ❤

@arthurford829 Месяц назад

Where can you get a $7 chicken?! Asking for a friend.

@acooknamedMatt Месяц назад

Grocery store

@heavensfield494 19 дней назад

The real question is…how do you even make chicken not juicy? Thought they are all just naturally juicy

@Tahmid_1337 15 дней назад

I wish I was your girlfriend and I'm a straight man I tell you! That bird looks absolutely delicious. I love it and looking to probably recreate it soon!

@rainie22rs Месяц назад

Great practical information on this video. 👍 The only thing I wouldn’t do is add anything in your fridge into the overnight stock (bell peppers, apples, etc). Muddles the flavor in my opinion. I would do a vegie stock with these instead and stick with mirepoix for chicken stock. But hey, it’s your stock and you do you, right? No anal rules and no right or wrong.

@acooknamedMatt Месяц назад

Yea is what it is

@worldpeace2688 12 дней назад

So many steps

@cjmalek1704 Месяц назад

cool tattos

@acooknamedMatt Месяц назад

Thanks !

@yakkattack 19 дней назад

Not always

@acaciomadeira5147 10 дней назад

You didn't roast the chicken enoupgh to make a brown chicken stock or roasted just, also you never mix old stock with new stick it will just make your stock go bad quicker it's a total no no. U kneed to roast chicken bones so it starts to burn slightly give colour amd flavour. Your dry cure is not right because salt draws out moisture from the chicken lest moisture in the chicken when yoh cook it. Also your chicken at 165 is overcooked that's 19❤50's temperatures go to 150 let it rest perfectly cooked juicy chicken meat will come off the bone if it's still raw it won't

@guoxianwu6797 23 дня назад

Please forgive my expression. But it is a "FXXX Me' Chicken and Sauce. It just shows you good stuff takes time, and good stuff is not necessary the most expensive.

@MCroppered 13 дней назад

It’s a zip lock bag. Why add a “y”?

@Diicto 11 дней назад

Where tf did you work where you would butcher 80 to 100k chickens? I just did the math on 90k in 10 years and that’s like 25 a day. Must’ve been hell.

@sampitakard7359 Месяц назад

👍

@preciadorodriguez6975 Месяц назад

I mean honestly 4 inches is plenty for anything. Get the job done better, more length just gets in the way

@user-ld6wo4rv8h Месяц назад

BTW, you don't need to get ALL OF THAT AIR out. Filling that HUGE container with water just to get the last bit of air out is completely impractical and wasteful. GEEZ....

@seminky5341 11 дней назад

I always skip chicken at restaurant.

@yoandreee Месяц назад

youtube algorithm is fucked when someone with 1.6 million followers only averages 10K views 😂

@acooknamedMatt Месяц назад

RU-vid shorts are different

@itsgoingtobeatightfitgirl.3248 29 дней назад

why are you throwing all the dark meat in the trash? the carcass is not the legs, thighs and wings. what a waste

@mt-cd4oy 17 дней назад

He's making a stock. And that meat texture is not really appetizing after being cooked for so long. A bit wasteful, I know. There are other ways to do this but this what he chose to demonstrate.

@tompoynton 15 дней назад

@@mt-cd4oyfind a dog and give it to them lol

@c16621 14 дней назад

He didn't season right either. He needed to add garlic and onion to that seasoning. That chicken is gonna be bland AF. Yes, I am black. We don't cook like that. We use real seasonong. And stock is NOT THE SAME as bone broth. What a hack.

@ek9589 11 дней назад

@@c16621I don’t think it’s fair to say when he’s a hack when he advertised restaurant style chicken and this is traditional restaurant chicken.

@adrian.m5631 10 дней назад

@@c16621this is restaurant chicken aka high quality meat not the shit black folks buy at walmart where u need to mask the plastic taste with 3 pounds of seasoning.

@Cyberdactyl 22 дня назад

Wow, what a waste of food. . . 09:29

@Clips.tv12 Месяц назад

@acooknamedMatt Месяц назад

Hey

@SuperSetright 15 дней назад

De-''p''-th!

@javierpg8386 4 дня назад

It doesn't.

@CrimeVid 15 дней назад

A chicken almost invariably does NOT taste better at a restaurant. No point in buying a whole bird, the breast is not fit to eat anyway,

@1039D4niel 20 дней назад

whats up with you "americans" and that obsession for using gloves every time you touch a chicken?

@RexyDubby Месяц назад

165th

@Pedri739 Месяц назад

Second

@hishamkhalid7979 Месяц назад

First

@acooknamedMatt Месяц назад

Hello there

@hishamkhalid7979 Месяц назад

@@acooknamedMatt hey you must be my fan

@user-ld6wo4rv8h Месяц назад

It's all good that you want to use the word CURE instead of dry-brine, but then you proceed to call a ZipLock bag a "baggie." How about some consistency?

@mattbosley3531 21 день назад

It doesn't. Chicken tastes good at some restaurants, and doesn't taste that good at others. Some places don't make chicken well at all. And I make chicken quite well at home.