How-To: Make Braised Chicken with E-Dubble
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Date: 2020-05-17
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Comments and reviews: 10
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okay so quick heads up anyone watching this. I used -food grade- plastic wrap, same temp on the oven, same time, everything. shit almost ruined my whole dinner. you shouldn't need to use plastic wrap AND tin foil. the tin foil alone will be fine. if the oven was even a degree hotter or if i left the tray in a minute longer, i would have had liquified plastic in my food. DO NOT USE THE PLASTIC WRAP. YOU DON'T NEED PLASTIC WRAP TO BRAISE CHICKEN.
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okay so quick heads up anyone watching this. I used -food grade- plastic wrap, same temp on the oven, same time, everything. shit almost ruined my whole dinner. you shouldn't need to use plastic wrap AND tin foil. the tin foil alone will be fine. if the oven was even a degree hotter or if i left the tray in a minute longer, i would have had liquified plastic in my food. DO NOT USE THE PLASTIC WRAP. YOU DON'T NEED PLASTIC WRAP TO BRAISE CHICKEN.
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Patrick
Best way I've found to make a vinaigrette is in a blender bottle. Like the kind for protein shakes. You've gotta be careful when pouring so you don't get too much, but every shake mixes everything together even more. You can leave that shit in the fridge and when you're ready for it, a quick shaking makes a great emulsion---Edit: Also take the skin off after cooking and cut into ribbons so you can put as much as you like on each bite. Does wonders.
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Best way I've found to make a vinaigrette is in a blender bottle. Like the kind for protein shakes. You've gotta be careful when pouring so you don't get too much, but every shake mixes everything together even more. You can leave that shit in the fridge and when you're ready for it, a quick shaking makes a great emulsion---Edit: Also take the skin off after cooking and cut into ribbons so you can put as much as you like on each bite. Does wonders.
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katdoinstuff
I made this today! I felt that the chicken by itself wasn't really flavored well. maybe I needed to marinade longer (I did 3 hours, but it was very moist and the crispy skin was great. My family liked the cooked veggies too. The berry vinaigrette was sooo good with both the salad and the chicken, it probably saved the chicken. I also went with a spinach salad since I hate kale. Still great!
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I made this today! I felt that the chicken by itself wasn't really flavored well. maybe I needed to marinade longer (I did 3 hours, but it was very moist and the crispy skin was great. My family liked the cooked veggies too. The berry vinaigrette was sooo good with both the salad and the chicken, it probably saved the chicken. I also went with a spinach salad since I hate kale. Still great!
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Alex
Wonderful recipe, fantastic results. Just cooked this for my wife and she loved it. You bring an ease to cooking that is refreshing. You don't talk down to people and you keep the meal easy and accessible, well done. My only recommendation is to put up one or two frames with the recipe written out, a shot people can pause and get it all together.
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Wonderful recipe, fantastic results. Just cooked this for my wife and she loved it. You bring an ease to cooking that is refreshing. You don't talk down to people and you keep the meal easy and accessible, well done. My only recommendation is to put up one or two frames with the recipe written out, a shot people can pause and get it all together.
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Navyforeveryoung
He-s cool and easy and breezy. i feel like he should-ve reduced that braising liquid and really seasoned it well cause that chicken isn-t seasoned all the way. But he is great. I hate hosts that try to be funny but he was a natural and not annoying
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He-s cool and easy and breezy. i feel like he should-ve reduced that braising liquid and really seasoned it well cause that chicken isn-t seasoned all the way. But he is great. I hate hosts that try to be funny but he was a natural and not annoying
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Radickly
private chef? -you got 3-4 cooks under you and you command them? -i don't think so. -chef command, delegate, quality control. -you just cook. -you are a cook. -cooking for people much more richer then you. --p. s. -i hope(they are) they are white.
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private chef? -you got 3-4 cooks under you and you command them? -i don't think so. -chef command, delegate, quality control. -you just cook. -you are a cook. -cooking for people much more richer then you. --p. s. -i hope(they are) they are white.
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Ahmad
why was that pan popping the oil? I am guessing it was the non stick layer releasing gasses since it couldn't be water residue since it was already hot enough to evaporate it all, I am not attacking anyone I just would like to know.
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why was that pan popping the oil? I am guessing it was the non stick layer releasing gasses since it couldn't be water residue since it was already hot enough to evaporate it all, I am not attacking anyone I just would like to know.
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Derrick
I'm sorry. --We're going to marinade this so the -flavors marry---? --Let those onions and carrots sit next to each other for a week. They aren't going to marry anything--What a lovely set of unnecessary steps--=/
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I'm sorry. --We're going to marinade this so the -flavors marry---? --Let those onions and carrots sit next to each other for a week. They aren't going to marry anything--What a lovely set of unnecessary steps--=/
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chickennsalad
I usually always think these recipes are amazing, but won't go thru the trouble. This on the other hand, I think Im gonna try this. Lean, and simple, and flavor packed. Yea Im down
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I usually always think these recipes are amazing, but won't go thru the trouble. This on the other hand, I think Im gonna try this. Lean, and simple, and flavor packed. Yea Im down
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Kyle
This was good! I made it last night. I left out the cup and a half of oil in the brine and just dabbed a few table spoons of olive oil over my chix. Chicken creates enough oil on its own.
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This was good! I made it last night. I left out the cup and a half of oil in the brine and just dabbed a few table spoons of olive oil over my chix. Chicken creates enough oil on its own.
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