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  • You may ask, do I really have to brine my chicken?

  • No, you don't.

  • It is a wonderful way to season the chicken thoroughly

  • with that wonderful flavor.

  • Again, you want to have it in the brine.

  • This is a 10% salt solution, so, you

  • want to have it in the brine for enough period of time

  • that that salt and the other flavors that we have in here--

  • which is a little bit of honey, of course some thyme,

  • some lemon, some bay leaf, some parsley, some

  • peppercorns-- you want to have enough time for those flavors

  • that are in the brine, as well as our salt,

  • to actually penetrate the skin of the chicken

  • and penetrate the flesh of the chicken.

  • Remember, it's brining inside and out.

  • Now, I know some people like to put herbs and lemons

  • and things inside their chicken, but, because we brined it,

  • you don't have to.

  • Alright, so, there's our chicken.

  • One of the challenges in roasting any bird

  • is the amount of time it takes to cook legs as opposed

  • to breasts.

  • And, as anybody who's ever had a great roasted chicken

  • knows that the breast should be nice and juicy

  • and the legs should be cooked through.

  • We don't want to see any blood, or, if we do,

  • just a minor amount of pink around that leg joint

  • where that leg joint meets the thigh.

  • Of course, in brining, we have introduced moisture.

  • And this is a little bit of a contradiction

  • from what we talked about early when

  • we didn't want to buy chickens that

  • were water-cooled, but air-cooled because we didn't

  • want to introduce moisture.

  • In this case, we've introduced a brine,

  • we've introduced flavor to it.

  • We've helped to bring some more moisture to the breast,

  • so the cooking of the breast and the legs

  • will almost be identical.

  • One thing that I've learned about a chicken

  • because I enjoy them so much is I

  • can tolerate a little bit overdoneness on the breast

  • as long as the breast remains moist.

  • And that breast remaining moist through the brining

  • is part of that result. Alright so, we're

  • going to truss our chicken.

  • A lot of moisture-- so, I'm just going

  • to go ahead and put my towel underneath there so that helps.

  • And it's a very easy process.

  • We're going to take a piece of butcher's twine,

  • snuggle it underneath what is the pope's nose right there.

  • We're going to bring it over the two leg joints there.

  • So, you see we have a cross right there.

  • And then we're going to take it and slide it

  • underneath the leg, so we've created a figure eight

  • if you can see that.

  • We're going to snuggle that right underneath the breast

  • and pull back.

  • Pull this way across and pull back at the same time.

  • Now I'm pulling my breast skin down with my thumbs,

  • because I want to make sure I make that breast skin taut,

  • wrapping my string through where they cut the neck.

  • The neck is right here.

  • And you can see just a little remnant of where the neck was.

  • That's going to hold that string in place.

  • And then I'm going to do that wonderful slip knot that I use.

  • And then just go ahead and tie it tightly there.

  • There we have our trussed, brined, 2 1/2,

  • 3-pound roasting chicken.

  • And then we're going to go ahead and put

  • that in our refrigerator for at least two days, possibly three.

  • We have the advantage in our restaurants

  • to have a lot of air movement in our refrigerators,

  • because we have fans.

  • And we actually add fans to our walk-ins

  • as well so that we can increase the velocity of air that

  • goes around our chickens.

  • Chickens being a very special dish at Bouchon,

  • we want to make sure that we always

  • have as perfect a roasted chicken as possible.

  • And air drying it results in having this beautiful, almost

  • lacquered, crispy skin.

  • What we all really enjoy in a roasted chicken

  • is the texture of the skin.

  • That's why I talked about earlier the contrasting

  • textures and flavors from the different parts

  • of the chicken-- from the pope's nose to the thighs to the legs

  • to the wings to the breast, even the oysters--

  • the little oysters that are part of the connection

  • between the back and the leg which are just so wonderful.

  • There's all these little treasures to find on a chicken

  • and to be able to enjoy on that chicken.

  • So, air drying it is really important.

  • Let me just get this one back again.

  • The chicken that was just out of brine, which we're getting

  • ready to dry, and the chicken which has

  • been drying for three days--

  • quite a difference in that.

  • So, we're just going to then brush it

  • with a little bit of clarified butter.

  • That fat's going to help crisp up that skin a little bit,

  • but it's also going to help us season it with our salt.

  • So, the salt's going to actually adhere to the fat

  • or, in this case, the butter that's on the chicken.

  • Can you use oil?

  • Certainly you can use vegetable oil.

  • We have our oven preheated to 475 degrees.

  • We want to really get that intense heat on the chicken,

  • so that it really starts to crisp up that skin.

  • And then we'll turn down the heat after 15 or 20 minutes

  • to about 375 and finish the roasting process.

  • One of my favorite parts about this

  • is that as that salt bakes onto that skin,

  • that first bite of that salty skin is just so wonderful.

  • And there we have what I like to call our one-pot meal.

You may ask, do I really have to brine my chicken?

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B1 中級

トーマス・ケラーのローストチキン|Discover MasterClass|マスタークラス (Thomas Keller's Roasted Chicken | Discover MasterClass | MasterClass)

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    林宜悉 に公開 2021 年 01 月 14 日
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