[Music]
Good afternoon and welcome to the Good
Plates Kitchen. Today we're making
chicken with grapefruit and thyme. And
here's our chicken. And this is a
grapefruit. This is ruby red grapefruit.
So, it'll be nice and sweet. And we have
thyme. And of course, we have beautiful
Chardonnay.
Believe it or not, this is a
pepper grinder. Okay. And uh we'll get
started in a minute. First thing we're
going to do is we're going to season the
chicken. So that means seasoning it with
salt.
Put some salt on there
and freshly cracked black pepper.
Push it in with your hands
and move the chicken around so that you
can get the other ones.
Everybody
get salted.
Notice I put the salt and pepper both in
their own little container. That is to
prevent crosscontamination, which is a
real issue. So, I have been putting my
hands inside with the chicken
and I don't want to spread that
salt to something else
and cross-contaminate it.
See? So, I go like that
and then turn them over.
And again salt.
Okay. pepper.
Okay.
Now, this is going to give your chicken
some nice flavor. We're going to put it
in the refrigerator until it's time to
cook it and it'll sit there nicely and
it'll absorb the flavors. And then we'll
be back. And we're back. The chicken has
been sitting marinating
in the refrigerator with some salt and
fresh black pepper. And now we're going
to cook that chicken in a cast iron
skillet.
This cast iron skillet has been heated
up and we're going to check its
temperature right now.
It is 158
160.
That's good. And I'm going to put the
chicken directly in skin side down. We
don't need to put any oil. The reason
why we don't need to put any oil is
because the pan is already hot. And what
happens is that skin
automatically starts to render.
And when the skin renders,
it doesn't need any oil.
And because it's already hot, it won't
stick.
We have to let it sit there for few
minutes to let it render. Always chicken
is always skin side down.
You can hear it rendering. One thing to
be careful of is not to crowd the
chicken too much because if you crowd it
too much, what happens is the chicken
boils.
As it reduces reduced,
it'll boil and you don't want boiled
chicken. So, I have a lot of chicken.
And
I'm going to take this one.
See, it didn't stick at all. And put it
in another pan. I have another pan
going.
And rearrange these guys with no
sticking.
No sticking. This is a very classic
French way of preparing chicken. If you
look back, you might have seen my
chicken with lemon and garlic
video. And that is also very very
French.
And you want these
to sit until
and brown. When you're cooking chicken
like this, use medium heat. Not high
heat, but medium heat because you don't
want to burn the chicken. You just want
it to brown. And this piece is brown
enough. Let's try this one. Yes.
How about you?
No.
What about this guy in the middle?
Oh, yeah. Very nice. Okay,
we turned them all around.
They're all ready to go. Even the extras
in the other pan. And now we're going to
let them rest with the top on
cuz we're looking for
160°.
And we will be using an instant read
thermometer to take their temperature.
Get them a little head start on the fl
on their flavor.
I'm going to sprinkle them
with some thyme.
That's French thine. It's a very French
dish.
And
I'm going to put a little bit of the
grapefruit juice in there. See?
Now I'm going to put the top on so
they'll get that flavor. Okay. And we'll
be back when they reach the appropriate
temperature.
Now, you might be curious about how
exactly to measure the temperature on a
chicken thigh, and this is how you do
it. You put
the temperature probe in like so.
Okay,
this one is 166.
Make sure that you're not hitting the
pan and that you're not hitting the bone
because that'll give you a false
reading. So, you want to go into the
thickest part of the chicken
thigh and take the reading.
We'll do it on this one. Oops, that's
bone.
Okay, there we go.
These are definitely done. 164. Perfect.
Now,
we're going to remove the chicken
from the pan.
I'm going to put it on its serving dish.
It can sit on the serving dish for a few
minutes. It'll be fine.
There we go.
You see all this beautiful stuff here at
the bottom of the pan? That is called
fond.
And we really want that.
[Music]
And I really want you to understand that
there was no oil or butter or anything
put in this pan. And look how much fat
rendered off of those chicken thighs.
Isn't that amazing?
Okay, now we're going to
we're going to scrape up all that fond
with some help of some lovely
Chardonnay. This is Lindamman's bin 65
[Music]
and scrape up all the good stuff.
And this is a cast iron pan
so it can tinkle licking and keep on
kicking just like a mix. They last
forever.
Do not try to do this with a non-stick
pan because you will scratch it. I
wouldn't even do this with an enamel pan
because again it would scratch it. You
really don't want to scratch it.
Stainless steel is okay, but
cast iron is better because it holds
food better.
We're going to throw a knob of butter in
there. Yes,
butter.
This will thicken it slightly and give
it a really good texture.
Texture is important.
And here we have it.
Thanks for joining me. Here's our
beautiful chicken.
Thanks for watching. See you again on
the good plate. As always,
yum yum.