Ultimate Chicken Kiev Jamie's Comfort Food Kerryann Dunlop
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Date: 2020-05-11
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Comments and reviews: 10
Nathaniel
Unfortunately if you live in the UK this recipe can t be done with Sainsbury or Tesco chicken because it has been soaked in water beforehand to make you pay more by weight. (It s actually fraud) The problem is that our supermarket chicken is like pus, if you pick a Sainsbury chicken breast up it will just fall apart, and when you cook it, your Baki g tray floods with water and ruins the dish. The chicken boils in its own water and shrinks to tiny tough bullets. Your chicken is even a different colour to ours. UK supermarket chicken is nearly white as it s so water bloated. And of course it has no flavour. Our supermarkets in UK always put profit before quality, it s all about deception and cutting corners to make us pay more for less. The end result is rotten value bad quality food. Shame because this dish looks good. Maybe you could do a special Sainsbury version? And come up with some way of first removing the added water? I use a hairdryer.
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Unfortunately if you live in the UK this recipe can t be done with Sainsbury or Tesco chicken because it has been soaked in water beforehand to make you pay more by weight. (It s actually fraud) The problem is that our supermarket chicken is like pus, if you pick a Sainsbury chicken breast up it will just fall apart, and when you cook it, your Baki g tray floods with water and ruins the dish. The chicken boils in its own water and shrinks to tiny tough bullets. Your chicken is even a different colour to ours. UK supermarket chicken is nearly white as it s so water bloated. And of course it has no flavour. Our supermarkets in UK always put profit before quality, it s all about deception and cutting corners to make us pay more for less. The end result is rotten value bad quality food. Shame because this dish looks good. Maybe you could do a special Sainsbury version? And come up with some way of first removing the added water? I use a hairdryer.
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TheDefeatest
If you've got a bit of extra time try it this way. butterfly the chicken breast, put butter and bacon or whatever else you want in it. fold it all up then fold it tightly into and with plastic wrap. make it look like a big pill! then freeze that for a couple of hours. Take it out of the cling wrap and its a hard bullet that you can easily flour, egg and bread without it all flopping around on you. It also keeps in the butter and goodness soo much better. It also makes the frying easy. If you have a deep fryer, do it in there just to brown, then into the oven. A chef taught me this long ago and I find even in a good deep freeze for half hour makes it so much easier to handle and bread nicely.
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If you've got a bit of extra time try it this way. butterfly the chicken breast, put butter and bacon or whatever else you want in it. fold it all up then fold it tightly into and with plastic wrap. make it look like a big pill! then freeze that for a couple of hours. Take it out of the cling wrap and its a hard bullet that you can easily flour, egg and bread without it all flopping around on you. It also keeps in the butter and goodness soo much better. It also makes the frying easy. If you have a deep fryer, do it in there just to brown, then into the oven. A chef taught me this long ago and I find even in a good deep freeze for half hour makes it so much easier to handle and bread nicely.
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VStuff
I live in Kiev and i was surprised: 1) 1: 19 - Bacon? in chicken kiev? NO BACON! R U CRAZY? 2) 1: 38 - what f in THAT? use a small piece of butter. Butter will melt during cooking. What r those small pieces? chopped parsley? U brits probably like parsley, but i using dill (fennel. In original - there where 2 variats of chicken kiev - parsley and dill. 3) 2: 02 - what f? NO BACON! 4) 3: 52 - WHAT HAPPENED? why are they flattened? she sat on them? 5) 4: 19 - it looks like she added a lot of flour. they should be chubby. 6) 5: 45 - no need to push! when you cut the patty butter should flow out! THAT IS NOT CHICKEN KIEV!
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I live in Kiev and i was surprised: 1) 1: 19 - Bacon? in chicken kiev? NO BACON! R U CRAZY? 2) 1: 38 - what f in THAT? use a small piece of butter. Butter will melt during cooking. What r those small pieces? chopped parsley? U brits probably like parsley, but i using dill (fennel. In original - there where 2 variats of chicken kiev - parsley and dill. 3) 2: 02 - what f? NO BACON! 4) 3: 52 - WHAT HAPPENED? why are they flattened? she sat on them? 5) 4: 19 - it looks like she added a lot of flour. they should be chubby. 6) 5: 45 - no need to push! when you cut the patty butter should flow out! THAT IS NOT CHICKEN KIEV!
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Shang
Why is the chicken double breast I buy from the deli so much bigger than the chicken breast packs I buy from the supermarket even when I've halved them? I tried to follow the recipe with my huge piece of chicken and it didn't turn out quite so fabulous. How do I adjust cooking time when the meat size is different to the ones in your video? P. S. I tried the garlic herb butter recipe with lemon thyme instead of parsley and I loved it. I even made an extra roll for garlic bread. xx
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Why is the chicken double breast I buy from the deli so much bigger than the chicken breast packs I buy from the supermarket even when I've halved them? I tried to follow the recipe with my huge piece of chicken and it didn't turn out quite so fabulous. How do I adjust cooking time when the meat size is different to the ones in your video? P. S. I tried the garlic herb butter recipe with lemon thyme instead of parsley and I loved it. I even made an extra roll for garlic bread. xx
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Jackos
Kerryann is awesome and Jamie kept with her when she was on the 15 show! She had nothing no money anything but she really wanted to make something of her life and Jamie believed in her well done girl now you have a family and a great future love you on to and it appears you have a natural talent at presenting. You were great at the seafood thingy programme Jamie and his mate sorry forgot the name! Keep up the great work go girl!
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Kerryann is awesome and Jamie kept with her when she was on the 15 show! She had nothing no money anything but she really wanted to make something of her life and Jamie believed in her well done girl now you have a family and a great future love you on to and it appears you have a natural talent at presenting. You were great at the seafood thingy programme Jamie and his mate sorry forgot the name! Keep up the great work go girl!
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indianaP
She needs a good salad, this isn't a good advert for comfort food; ) Bless she doesn't want the bacon to be greasy loooool. Then stuffs the bastard with butter mwhaaaaa. Then a little bit more butter. Looks like a belter Kiev though; ) Have since made this recipe and can safely say you need to season the breadcrumbs with salt and pepper otherwise it's shit.
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She needs a good salad, this isn't a good advert for comfort food; ) Bless she doesn't want the bacon to be greasy loooool. Then stuffs the bastard with butter mwhaaaaa. Then a little bit more butter. Looks like a belter Kiev though; ) Have since made this recipe and can safely say you need to season the breadcrumbs with salt and pepper otherwise it's shit.
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Andy1138
LOVE your videos (been catching up to them since I've found Jamie's Food Tube. and It's only taken about 20yrs of watching cooking shows before I'be finally heard someone say wash your hands after touching raw meat lol. Such a simple idea, that people don't do (and then people get sick, and yet it's never mentioned. So another awesome thing you've done!
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LOVE your videos (been catching up to them since I've found Jamie's Food Tube. and It's only taken about 20yrs of watching cooking shows before I'be finally heard someone say wash your hands after touching raw meat lol. Such a simple idea, that people don't do (and then people get sick, and yet it's never mentioned. So another awesome thing you've done!
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Aritra
I am just wondering if anyone ever tried adding fresh cream to the garlic butter? If yes, how did it turn out to be? The reason why I am asking is because I feel fresh cream would tend to stay more inside the chicken pocket than butter so even if the butter oozes out while frying, there would still be something buttery (read creamy) inside!
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I am just wondering if anyone ever tried adding fresh cream to the garlic butter? If yes, how did it turn out to be? The reason why I am asking is because I feel fresh cream would tend to stay more inside the chicken pocket than butter so even if the butter oozes out while frying, there would still be something buttery (read creamy) inside!
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Karmil08
i think the traditional garlic and herb butter is a bit old now, id love to see a completely different set of flavours or a different take on it such as a lemon and ginger far eastern take or maybe paprika and chili flakes for a spicy version or even a classic mushroom and celery filling, just something to make them a bit different.
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i think the traditional garlic and herb butter is a bit old now, id love to see a completely different set of flavours or a different take on it such as a lemon and ginger far eastern take or maybe paprika and chili flakes for a spicy version or even a classic mushroom and celery filling, just something to make them a bit different.
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Nathaniel
You can t do this with supermarket bacon either Sainsbury bacon is water logged and full of really nasty chemicals that cause stomach cancer. When you cook it, it boils it doesn t crisp and you have to wipe all of the white chemical froth off it. UK supermarket bacon bears no resemblance to ordinary normal bacon.
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You can t do this with supermarket bacon either Sainsbury bacon is water logged and full of really nasty chemicals that cause stomach cancer. When you cook it, it boils it doesn t crisp and you have to wipe all of the white chemical froth off it. UK supermarket bacon bears no resemblance to ordinary normal bacon.
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