Pan roasted chicken.
Italian salsa verde.
Charred broccoli
Roasted carrots
Citrus-honey whipped ricotta
I think a lot of people don’t realize how many ways you can use the same sauces for different dishes.
I’m gonna make use of this salsa verde in different ways for the next few videos so I hope it’ll open your eyes to how you can take one thing, find multiple uses for it, and expand your home cooking 🙂
What else would you use this salsa verde for?
#cooking #food #personalchef #privatechef
we have guests coming over and they requested chicken something light and healthy i showed you how to break down a chicken in my last video so now you can replicate this at home as well i decided to make an Italian salsa verde for the chicken it’s herbaceious bright acidic and it’s so versatile so this part is annoying but I like to pick my parsley the leaves have a great fresh flavor but I find the stems to be on the bitter side and I’m very sensitive to bitter flavors it is timeconuming and it kind of sucks but it does make a big difference in the final product so suck it up i usually freeze them to use for soups or stocks another thing about me is that I never chop soft herbs i just bunch them up roll them and slice one time through it’s basically a chiffon your herbs will stay green longer and won’t get all wet just my personal preference i also like to make large batches of this because it does have so many uses besides just being a sauce for the chicken you’re going to see that in my future videos for the salsa verde I combine lemon zest a lot of fresh lemon juice grated garlic shallots rinsed and chopped capers i had leftover chive oil so I added that chifonod sage basil a ton of parsley extravirgin olive oil dried oregano chives and salt to season and then I let those flavors marry while I finish my prep i slowly start rendering out the chicken skin while I prep the vegetables today is broccoli and roasted carrots i also got this beautiful full fat ricotta from Bellweather Farms which is my absolute favorite i whipped it up with some lemon zest juice and honey for the roasted carrots and to serve I placed the Italian salsa verde on the bottom of the plate whipped citrus honey ricotta roasted carrots charred broccoli a bit of the pan roasted chicken thigh breast and this specific person got the wing the salsa verde will balance out the sweetness of the ricotta and carrots brighten up that charred broccoli and of course make that simple roasted chicken just a bit more interesting
41 Comments
Cilantro is disgusting. Stop putting that crap in everything ffs
I do the same thing with parsley!
The cutting skills and plating is just amazing.
They have a reason why you wearing a mask all the Time ??
What is RICCODDA ?
Fish sauce in the verde pumps it up, assuming no allergies 😁
I do the same thing, I use the same thing to my Italian flat leaf parsley, you can use the stems for a quick court bullion, with some leaves.
Everytime I want to order take out, I’d watch your videos first and then suddenly I have the motivation to cook at home 😂
That chicken is on the pink side in my opinion. Pan frying a whole chicken breast isn't easy. So yeah, it's still raw, it's very noticeable in one of the middle slices.
Also, Italian salsa verde is something completely different. It calls for anchovies, boiled egg yolk and stale bread. They're what makes it creamy, tangy and delicious. Otherwise it's just seasoned oil and herbs.
Thanks bro, this made me hungry!😂👍🏼
Simple clean chicken dish chef ..great thanks❤❤😊😊😊😊
If you are home alone, why are you wearing a mask?
Have u ever tried using a cheese grader to remove the leafes? I use this hack i guess when cutting up a lot of celantro. Put washed stems through the holes and pull through. It easily removes the leafs and wont bruise or damage the leafs . And ince u get the hang of it, its actually pretty fast. But then you have an extra dish to wash.
I literally used that chicken breakdown yesterday!
Wauw! I love it
I'm so hungry now. 😊
PS you are a fantastic chef. Love your videos.
You ever make pretzels?
So glad that somebody besides me doesn't like bitter!
Did you wash the parsley and let it dry first?
Simple, Clean PERFECTION!!!!
Hope it can be constructive
Salsa verde is Mexican.
I don’t think I have ever seen anything like that in Italy, or anyone asking for a salsa verde…
Maybe you wanted to do a “pinzimonio”
Question, why do you wear a mask?
Beautiful
The best chef 👨🍳 around IMO! Wish you lived close or open your own restaurant my man! I want to try some of your signature foods. The ribs and Mac n cheese! You rock and keep up with your talented work! 🎉🎉🎉❤❤❤
Beautiful
Not adding shallots normally but will try .. important to note that zest is where the lemon flavour will come from. Great video as always ❤
This looks absolutely delicious, but I actually never eat capers in my life, it's just not used in Indonesias cuisine. I wonder if we can substitute that one
oml id devour this, only because it's a chicken meal and it looks just that good!! i love chicken above all, thank you sir
dat parsley is old, young one is not so bitter😊
Did you do a chive oil video ?
can someone help explain the differences between chopping and slicing herbs?
I always pick my parsley leaves! Chop cilantro stems but pick the parsley.
I loooove your videos!!! So inspiring to me as a home chef. I’m a total foodie so I’m always excited to learn new skills. Thanks for explaining and going slow! This is obviously more time and prep than I’m willing to put in regularly for my family but on special occasions I will try something fancy and your page is great inspo!
Always wonderful videos! I've seen a tool that'll separate the parsley (or Cilantro) leaves from the stems that might help that part to be more enjoyable and more expedient! It's called an Herb Stripper, comes in stainless for $6-8.00. Hope that helps!😋😉
😋😋😋
If you use 2 fingers at the top of the parsley and quickly run it down the stem, it’s easier to strip that way
Use somthing has tiny hole to pass throw the parsly stims and harvest just the leaves
Honestly your chiffonade is enough. Sold.
Looks absolutely delicious! Love your videos!
So this is where the famous salsa Verde uve been using came from, looks scrumptious