Can a CHICKEN Wellington be BETTER than a Steak one?

welcome back to Sevilla everything guys if there's one thing that looks impressive is a Wellington I've already made beef wellington today is it chicken Wellington experiment you're gonna really enjoy this one check it out I started off with 10 chicken thighs as you can see they are not boneless and the skin still attached the first thing we got to remove is the skin it's pretty straightforward you don't even need a knife it comes out just by hand just put it out just like this now there's a lot of different uses for this you can even make crispy chicken sandwich with it and if you ever want to see that video just let me know in the comments down below then I jump right into the bone you don't have to be as careful here you actually want a little bit of meat on the bone because we're gonna be making an amazing gravy the only thing you gotta really be careful is not to cut yourself but besides that it's pretty straightforward just use the bone line and cut off with your knife as you can see I still have quite a bit of meat left and that's exactly what you're looking for we want our gravy to taste good and I'll be showing you that next but once I was done we're gonna boneless chicken thighs as you can see we still have a little bit of fact and we have our bones they are not fully trimmed the meat that is left behind is gonna give you a wonderful flavour so keep that on in order to have a tasty chicken he must be marinated remember exact amount in ingredients always on the description down below I started off with olive oil followed by balsamic vinegar soy sauce Worcestershire sauce lemon juice brown sugar chopped rosemary Dijon mustard salt freshly ground black pepper and garlic powder now there's left to do is mix it well and your marinade is done this marinade smells so good and you might want to drink it just as is but don't - marinate our chicken it is very important to coat them before laying all of them down the bow that way you will ensure that every piece of the chicken is coated with the marinade don't just dump them all in this method is the best way to do it by the time I was done you can be sure that every single one is completely coated with the marinade now you want to let it marinate for at least four hours or better yet overnight once the time was out quickly set up some plastic film remove the excess marinade in lay the chicken thighs right on top try to place them as even as possible that way we can roll it into a nice cylinder if there's too much extra marinade you can always use a paper tower to remove it the next step is to roll 11 tight as possible you want a nice tight cylinder pinch both ends and just keep on rolling once I was done this is what it looks like the next thing to do is to back it up and get it ready for the water bath and remember we are doing an experiment so I am doing two of them I'll be cooking both of them in the same container at 167 degrees Fahrenheit for two hours as they were being cooked I'm gonna show you how to make an amazing gravy this one is so good that I drank a whole mug of it and here's how to make it in a cast-iron casserole throwing your bones together with carrots celery and onions adding the vegetable will make an amazing stock so don't skip that part throw it in the oven at 450 degrees Fahrenheit your goal is to have a nice brownie on everything the darker you gets the deeper color your broth will have so keep that in mind after about 40 minutes I pulled it out of the oven then I threw in all the juices that I've been collecting throughout my Sophie cooks that is why you save all the juices this will make an incredible broth the next thing to do is to make sure you scrape the bottom don't let any of that fond on the bottom go to waste make sure everything comes off then you want to let it reduce to half once thats done go ahead and strain it and your broth is done I'm telling you right now this is the best chicken broth you ever have it's extremely concentrated but the flavor is nice and smooth now for our gravy I started off with a little bit of butter make sure you let it melt and don't let it brown throw in all-purpose flour and let it cook keep it under medium heat and let it cook all the way through you want to give it at least 15 minutes pay attention to the smell if it smells like freshly baked pie dough it's ready if you don't let it cook you will have an off flavor so make sure you don't let that happen but once it was completely cooked you can see that it browned up a little bit and it's exactly what you're looking for then you want to throw in your chicken stock just by the color of the stock you'd know already that thing is amazing then you want to mix everything well keep it in a medium high heat to bring it to a nice simmer as you're doing that the gravy will thicken up just make sure you keep stirring as you can see right here it's looking fantastic the next thing to do is to season it so after adding salt I threw in a little bit of white pepper to finish it off I added heavy cream mix it well in my gravy was done the juices from the bag together with the bones being roasted and the vegetables just makes an incredible broth and by far this has been the best gravy I've ever made the next thing to do to add even more flavor to our Wellington is to cook up some bacon and onions and remember whenever you cooking bacon the best thing to do is to start with a cold pan this allows the bacon to slowly melt which is perfectly exactly what you're looking for you don't want it too crispy just cook into it's nicely golden brown and tender once it's fully cooked you want to strain it you're gonna be needing that bacon fat because we're gonna be using on the next step in the same pan that you cooked that bacon with go ahead and throw in your onions make sure they're finely chopped you don't want big pieces then add in about two tablespoon of bacon fat we want these onions to fry up on that fat making it taste awesome don't let them caramelize too much you still want them to have a nice color and not too dark make sure you mix it well in cooking to the art completely translucent then to finish it off throw your bacon back in mix everything well when your bacon mix is done I mean there's not much to be said you already know what this tastes like caramelized onions bacon and bacon fat come on this already tastes amazing but to make it tasted even better we're gonna make a green mix and here's how to do it into the food processor throw in a bunch of spinach together with mozzarella cheese blend it on high and chop everything fine make sure everything is chopped once that's done your green mix is done even if you don't like any green stuff like my nephew and Joe do it it makes the chicken Wellington taste amazing I got my chickens ready it was cooked at a hundred and sixty-seven degrees Fahrenheit for two hours that is the perfect perfect time for chicken thighs chicken breasts in the other hand you got to cook a little bit lower temperature but chicken thighs can handle a higher temperature and it's nice and juicy but I'm excited to find out how it's gonna taste now I gotta take it out apart and put it together let's do [Music] after removing it from the bag you can clearly see that it's coming apart that's not what we want so I decided to use some butchers twine and tie it up once I was done this is what it looks like then we want to put it in a baking rack so we can get a wonderful color but before doing so I basted it with bacon fat yes my friends we are looking for a lot of flavor on this chicken and bacon fat we'll make sure we get there don't be shy make sure you get all edges once that was done I threw it into the oven at 450 degrees Fahrenheit for 10 minutes that gave me a nice char that I was looking for now it was time for the assembly and I started with clinched plastic followed by Parma ham then I added my bacon and onion mix followed by my green makes and to my surprise after the seer was done it was holding together perfectly so I removed the butchers twine and he was staying together as you can see now there's left to do is to roll it up into himself and make a nice wonderful tight shape and when you're doing this make sure it's tight and remember I have two of them one of them we're gonna be making a keto version and the second one we're gonna be using puff pastry and it's pretty straightforward here's how to do it just lay out the puff pastry on a clinched plastic add your chicken Wellington and roll it real tight if you feel like there's a lot of extra puff pastry just make sure you cut it all out once you're done squeeze the edges roll it into itself tightly and your chicken Wellington is ready to make sure everything is nice and tight it's a good practice to let it rest in the refrigerator for at least 30 minutes all right everybody I got my beautiful chicken Wellington's ready that Cato on the only thing left to do is to you know put a nice egg wash and almond flour on top and deep-fry it I'm gonna be deep-frying at 350 degrees Fahrenheit and to have a nice beautiful color the other one on the other hand with the puff pastry it's pretty much ready to go it just needs a little bit of egg wash but I'm going to go the extra mile and put a decoration decoration puff pastry on top it's really unnecessary if you don't want to do it it's just to make it pretty but I know they don't look that good right now but watch this [Music] for the keto version I'm going to be deep-frying it and using almond flour and it needs to be seasoned so I started with a little bit of salt black pepper garlic powder and smoked paprika mix everything well when your season flower is ready alright everybody we have our beautiful Wellington's of you what do you think mama the wedding that looks beautiful what is this that's a 1-liter my mouth that's like a baby bunnies other is basically how do you even translate that it's like it's just a breaded ready mama there was a lot of working that that's a beef wellington okay we're gonna call it a wellington not a beef wellington sorry a Wellington yeah what it is is keto right so we have one here that is not keto at all like far away from and then we have one here that is scheduled with all that being said excited to try it you ready all right let's cut it off with everybody let's do it [Music] [Music] all right mama what do you think well it it is a way that I told you that's a lot of work well it's not a lot of work it's just you know a little did you use me to keep this thing together no no means blue it looks like blue together I'm proud of that no meat glue nice necessary my mouth there's absolutely meat glue or natural my friend with a lot of butcher twine you glued together nicely that's why I like to first cook it sous-vide and then tie it you already tried it mama how is it its moist yes flavorful so you just try it by digging it inside now I look old what you know what's interesting look it's it's tight and I can't even take it out look at that so yeah you pile up together very very nicely you said that the chicken is good already so let's try this all right something yeah yeah cheers everybody [Music] that's very flavorful Wow mmm first of all the chicken has a very wonderful flavor because it was marinated so it's like full of flavor and obviously because it's chicken thigh everybody it's very very moist it's not chicken breast much more flavorful and then there's some bacon there with caramelized onions that you can't even tell because it's all combined together and the almond crust really really nice now I want to try with the grave you ready for the grave them up a little bit of grave for you that's a little bit oh you went for it how's the gravy how I don't know Wow the gravy is not cat though but don't be ghetto just for a little bit on the gravy because it has a little bit of flour the flour is not yet them where's Melanee the dog he's very little gonna try to describe the layers of the flavor here because no grandmama first thing you gonna notice the chicken because the chicken is really in there it's so beautiful and then around the flavor of the chicken you got a little bit of the hint of the bacon and a little bit of the hint of the cheese with a with a spinach yeah and then on top of that you got that layer of parma yeah it'll be solved yeah it's a little salty yeah mouth and to finish it all off you have a little bit of the crumble it is exactly the part of my hand is a little bit salty and when you put the gravy the Greg is just so nice and smooth I'm good with just the kettle version to be honest with you but I'm and now I want to try the other one cuz I'm pretty sure the other one's gonna be even better come on puff pastry everybody's held together like a champ look at that look at that look at that Hill together like a champ come on real chicken beef wellington everybody Cheers oh that's so much better okay this one is kind of rough right because the edges is very very crispy this one is kind of crispy as well but it's also soft so it's like crispy and soft and the flavor of the puff pastry is amazing everybody I'm telling you it's amazing on the tail end of the keto one you have the the salt that comes in it just finishes it off yeah very salty very salty and you know this one you get the same salt but then you think that is almost over and then you realize that there's the flavor to the pastry all right so it's crunchy and soft at the same time so you know it's I can't believe in there chicken Wellington is absolutely incredible everybody make sure you marinate it does all the steps and it's going to turn out perfect and if you are in the katadyn do the care of that one as well if you ask me which one is better which one's better ah I hate the real one is a lot better but the chicken Wellington kettle style is also wonderful I recommend both of them you agree yes I hope you guys enjoyed this video if you do enjoy this video make sure you give it a thumbs up if you're not a subscriber please sure to subscribe for future videos remember if you are interested in anything I use everything's always in the description down below thank you so much for watching and we'll see you guys on the next one take care buddy bye buddy regular beef wellington with tenderloin mm-hmm it's good it's a mangie it's good it's good yeah okay the one you deal with the eye around mm-hmm that was better now it that was better I like the eye around better because and a chicken the chicken on top of those no because it's cheaper so we already do Weddington from that one anymore now

Channel: Sous Vide Everything

Views: 984,804

Rating: 4.924634 out of 5

Keywords: chicken wellington, sous vide wellington, keto, diet, recipe, best wellington, gordom ramsay, how to make wellington, easy recipe, sous vide

Id: uxuGAYYHmck

Length: 15min 6sec (906 seconds)

Published: Thu Feb 06 2020