Go to the Recipe: Ultimate Chicken Kyiv
Would love to see the recipe for the fluid gel beurre Blanc or the sous vide version of this that you mention!
Is there any way the studio pass beginners could get HACK options for the expensive -been doin this a while- equipment? I do not own a Dutch oven or the burner but I want to try making this. Help the basics?
It is just doing a basic shallow fry. Use any thermometer you would like and whatever pan you typically use to shallow fry some country chicken. We will always provide you with exactly what we use and do, but you certainly can Hack it any way that works for you.
If this is Chicken Kiev I am the Queen of England. I am from Ukraine and I cook them regularly. This has nothing to do with the real Chicken Kiev. The point of the real method is when you cut the chicken butter (with herbs, sort of Maitre D butter) comes out and serves as sauce. The chicken cooked in the true recipe manner is incredibly moist, very similar to the one sous vide'd. It does not look like schnitzel you are making. Call it something else, but not Chicken Kiev.
Kyl does address this in the ‘what did you do to my chicken Kiev?’ bit above.
Hi Kyl, did you play around with transglutaminase at all to make a leak proof Kiev? Was leaking beer an issue? I agree that it’s probably a lot easier to get a nice dish when you separate the cooking of the sauce and meat but the theatrics of cutting into a Kiev and having butter run out is always special.
Will definitely give this one a go
I was having success about 85% of the time without needing to use any meat glue and just wrapping it well. The biggest reason we switched it up was the visual aspect and the approach at home to achieve consistent results.
instead of the traditional egg and flour breading try egg whites and cornstarch - it's super glue!
That is a great hack for sure.
Have you tried a sousvide half breast with an hole pocked with a carving knife, then breaded and fried?
What would that process be? Does the cornstarch get mixed with the egg whites(i.e. used as a batter) or is the cornstarch used in place of the flour? Or, do you still use the flour dredge, then egg whites and THEN the panko? Do you beat the egg whites? Do you dip and bread twice like above?
This is not chicken kyev my friend ))
