The link above is Amazon’s listing of Volume 2 of my cookbook.



    Cooking chicken breasts with almost no fat is generally a recipe for extremely dry cardboard-like meat that is nearly inedible. You will NOT have that problem here. You can also do several breasts at a time, store them in the refrigerator and portion them out over several days.

    I want to make it clear that the purpose of this video is to aid people who are determined to eat nearly zero fat chicken breast, particularly those following doctor's orders for medical reasons. Unlike virtually every other recipe I have ever posted here, this is NOT the most flavorful way to enjoy chicken for most people. However, at least it WILL be tender and flavorful.

    Make sure your oven is already preheated to 210°C (410°F) before adding the hot stock to the cloth to minimize the time it spends in the danger zone where bacteria will grow before it gets hot in the oven.

    This is a largely forgotten 19th century technique that combines steaming with braising. As always, i try to show things you won't find elsewhere.

    1 Cup Chicken Stock
    or Water + 1 Knorr chicken gel pack
    (don't waste good chicken stock on this)

    1 Chicken Crown (breasts attached to ribs)
    or 3 large boneless, skinless breasts
    1/4 Cup fresh herbs
    Thyme, Rosemary, Parsley, Dill, etc.
    2 cloves Garlic
    1 teaspoon Coarse Salt
    1/2 – 1 teaspoon Mixed Peppercorns
    2 T Olive Oil, extra-virgin


    Finally, if you need to have cooked chicken on hand for use in pasta recipes for customers (or family members) who only want chicken breast, then this is a very good method because once the chicken is in this condition, it will remain tender when added to pasta sauces.

    In the case of the skin-on chicken crown (as shown up to this point in the video) you have the option of putting it under the broiler for a few minutes to turn the skin golden and a bit crispy.

    In the following section you will see what it looks like using 3 boneless, skinless breasts instead.
    The ingredients and cooking time are all identical.

    There is a LINK to this book on Amazon in the information box below this video.

    Roast at 210°C (410°F) for 2 hours,
    then remove from the oven and rest at room temperature for another hour before opening.

  • Can you tell me what the function of the tea towel is in this recipe? You're effectively poaching it in a 'Chicken Brick' (if you had the lid. lol) It baffles me a bit this recipe, the technique I can see being useful Donkey's Years ago when they had older birds and there was no foil or cling film.

  • For what purpose you use towel? Explain it please.

  • When I saw "chicken" in the title I got my salt, pepper, flour and was ready to not crowd the pan. Exciting to see something new. This is a wonderful technique, I did it once following your recipe and I'm planning to try some other ingredients later, probably lemon.

  • I have a question about washing meat. I remember in 1 of your videos you said to always wash chicken. What about red meat, should they be washed? Also should I wash my meat before freezing them? Or should I wash them after thawning and prior to cooking?

  • Just ordered both of your cook books and 40 Years in One Night can't wait to get reading and continue learning to become a good cook!! 🙂

  • You have another technique that makes a boneless skinless chicken breast so tender a person that has no teeth could eat it and a huge amount of flavor as well. I adopted this technique, and it works so well, I convinced a trained chef to use it.

    I would love to try the tea towel technique if the chicken breast has bone in and skin on it, I think it would be great, tons of flavor. But when it comes to boneless, skinless, I am rather attached to your other technique. Maybe I should be more open minded?

  • Hello there chef. First of all I want to say that I love your channel and videos. Then secondly I have some fish questions. More specifically how to properly cook cod and get the skin crispy. I would really love to see how to perfectly pan fry cod. I can never pull it off and get the skin side crispy without over cooking the meat. If I try in a teflon pan the skin never gets as crispy as I would like it to be. I also have to heat it so the pan gets super hot, and that burns off the non stick and ruins the pan. So I've been trying to do it in my steel pan. In the steel pan the fish sticks and disintegrates when I try to turn it. I'm basically really frustrated with cod. Have any tips? How would you do it?

  • Adding this to my recipes, even tho I eat a Low carb diet – stay around 60 % fat.   BTW: ordered your book from Amazon. So pleased that I did. Wonderful companion piece for these vids.

  • Excelent 🙏🏽🙏🏽🙏🏽

  • Thank you very much for showing this. I eat usually salads with a lot of meat during lunch at work and want to make it as healthy as possible so I get plenty of vitamins. My chicken breast for my salads are sometimes perfect or sometimes dry/rubbery. This seems to be perfect!

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