Airline Chicken Breast (Enhanced)
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Date: 2019-07-25
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Comments and reviews: 10
calichef1962
I learned how to cut airline breasts when I was in culinary school and I've never used that skill since. It's really pretty when any stuffing that might be under the skin, or in a cavity cut into the breast meat, has a high contrast. In culinary school we stuffed the breast cavity with olive tapenade and it looked beautiful once plated over a wild rice and basmati blended rice pilaf, with the same basic pan sauce you made. I have, however, spatchcocked many a bird in the years since, and I just love to cook poultry that way. Everything from turkey to quail is better (or at least more evenly cooked) when spatchcocked It's easy and it really impresses guests to see spatchcocked game hens roasting on a barbecue
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I learned how to cut airline breasts when I was in culinary school and I've never used that skill since. It's really pretty when any stuffing that might be under the skin, or in a cavity cut into the breast meat, has a high contrast. In culinary school we stuffed the breast cavity with olive tapenade and it looked beautiful once plated over a wild rice and basmati blended rice pilaf, with the same basic pan sauce you made. I have, however, spatchcocked many a bird in the years since, and I just love to cook poultry that way. Everything from turkey to quail is better (or at least more evenly cooked) when spatchcocked It's easy and it really impresses guests to see spatchcocked game hens roasting on a barbecue
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kaylashalaylaaaaa
oh my gosh thank you for the tip about temperature i have been stove-top grilling brined chicken breasts for a couple months now because my oven broke, and i feel like they take forever to cook. and often when i think, they've got to be overdone, they still come out looking like this chicken above. not white, but a little translucent. and i freak out thinking it's STILL not cooked, but i have been eating them and feeling fine? so i must be unintentionally cooking hem to 150-ish
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oh my gosh thank you for the tip about temperature i have been stove-top grilling brined chicken breasts for a couple months now because my oven broke, and i feel like they take forever to cook. and often when i think, they've got to be overdone, they still come out looking like this chicken above. not white, but a little translucent. and i freak out thinking it's STILL not cooked, but i have been eating them and feeling fine? so i must be unintentionally cooking hem to 150-ish
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LauraK
This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any. It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out deliciousWithout your video I would never have been able to make this. Thanks a lot
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This video inspired me to use this technique on 2 chicken legs with the thighs still attached (we call this 'kippenbout' in Dutch, I do not know the english word for the combo, if there is any. It worked really well on that part of the chicken too, I just upped the cooking time because this part is a bit thicker than your airline breasts. I also put some cognac in my pan sauce which turned out deliciousWithout your video I would never have been able to make this. Thanks a lot
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David Fox
When I was 15, in 1970, I worked at a poultry stand in the Farmers Market of Los Angeles. I was taught how to cut up a chicken by an old man who learned from his dad in the 1800s. I have never seen anyone on TV or the Internet do it properly. Since I have used at least 50 of your recipes and have great admiration for you, I would like to share this knowledge with you.
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When I was 15, in 1970, I worked at a poultry stand in the Farmers Market of Los Angeles. I was taught how to cut up a chicken by an old man who learned from his dad in the 1800s. I have never seen anyone on TV or the Internet do it properly. Since I have used at least 50 of your recipes and have great admiration for you, I would like to share this knowledge with you.
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AlexandertheOkayish
Oh man, I'm about to show my age here, but I worked on the line at a restaurant where we served this for brunch and I was SURE we had invented this and named it in the weirdest way possible. my chef did nothing to disavow me of this notion, probably because he thought it was hilarious. Thanks for teaching me
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Oh man, I'm about to show my age here, but I worked on the line at a restaurant where we served this for brunch and I was SURE we had invented this and named it in the weirdest way possible. my chef did nothing to disavow me of this notion, probably because he thought it was hilarious. Thanks for teaching me
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AnotherYuki
I will never understand how people can overcook there food. This chickenbreast is perfectly done, and cooking it more would be named kiliing it twice here in germany. i would always go the really really low risk of getting sick maybe one time in my life of undercooked food, then eating overcooked food my whole life
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I will never understand how people can overcook there food. This chickenbreast is perfectly done, and cooking it more would be named kiliing it twice here in germany. i would always go the really really low risk of getting sick maybe one time in my life of undercooked food, then eating overcooked food my whole life
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Michael Ryan
You can pan sear (or grill) a pork chop (thick-ish) to the same cooked-ness (ie. just past 140) and not go to that chalky white finish as you say, and its the same great tender meat, so good. Im glad you point this out in the video. Im so tired of seeing the bs 165F+ temps posted everywhere for liability.
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You can pan sear (or grill) a pork chop (thick-ish) to the same cooked-ness (ie. just past 140) and not go to that chalky white finish as you say, and its the same great tender meat, so good. Im glad you point this out in the video. Im so tired of seeing the bs 165F+ temps posted everywhere for liability.
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Ace Lightning
I have always wondered what an Airline Chicken Breast was - my only refernence book said something about cutting the wings off. But this is highly educational I like the way all the little tricks come together to make a particularly succulent chicken breast. And can I make this at sea level?
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I have always wondered what an Airline Chicken Breast was - my only refernence book said something about cutting the wings off. But this is highly educational I like the way all the little tricks come together to make a particularly succulent chicken breast. And can I make this at sea level?
reply
Louis Rubens
I typically cook chicken breast to about 160 and let them rest. The temp will continue to rise, kinetic energy n' sht. Although with wings, thighs, and legs, I go really high. I'm talkin' about 180-190 give or take 5 degrees. Wings need to be crispy, legs & thighs can take the heat. Bwah
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I typically cook chicken breast to about 160 and let them rest. The temp will continue to rise, kinetic energy n' sht. Although with wings, thighs, and legs, I go really high. I'm talkin' about 180-190 give or take 5 degrees. Wings need to be crispy, legs & thighs can take the heat. Bwah
reply
Gus Grizzel
Hate all of the boneless chicken breast in the stores. Everyone knows that fat, skin, and bones are what give the meat flavor, yet they remove them. Just try to find a beef roast with the bone in it, unless you can spring for a standing rib roast, but you rarely see those.
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Hate all of the boneless chicken breast in the stores. Everyone knows that fat, skin, and bones are what give the meat flavor, yet they remove them. Just try to find a beef roast with the bone in it, unless you can spring for a standing rib roast, but you rarely see those.
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