I pull the pan off the heat and just move the butter around in the pan, you know, moving the pan a little, and that way the pan cools a little and the butter doesn't kind of sit in one spot, but that works pretty well now that the butter has melted and your chicken is dropping Monitor it, we just want it to brown on each side in the meantime in our hot pot over there, we're going to start with a roux, we're going to be two-thirds a cup Drizzle in vegetable oil, now a cup of all-purpose flour and we stir right away, so when you first whip up a roux it's a very time-consuming, patient process, unless you're the kind of person who likes to get really hot and go straight for it, but it's risky if you do, but hey, more power to you. Right, we dusted our chicken here, so we add a knob of butter to our hot pan, or in this case, two half sticks you already know, so just to give you a little tip here if you put your butter in it and it looks like it will sizzle and brown very quickly.
Ladies and gentlemen, get a big pot and pan, heat it up well so you know this big pot right here is on medium-low heat because we're going to make a roux in it and then this pan right here where we see our chicken, I made it on medium heat, now over in our prep area we're getting crack-a-manage, so here we have a green bell pepper, a yellow onion, four cloves of garlic, two sticks of celery, and a handful of fresh parsley, too which we'll get to later, but now we're going to shop for this flawless win here, alright, we've put our veg in a bowl and we're going to put it in the fridge for now, alright, we're going to season our chicken now, we'll start with a generous layer of garlic salt, here we go, and some black pepper trying to get that there without making a crazy mess here, alright we turned them around ht and repeat and here we go seasoned chicken alright from here we're going to go ahead and take this sieve er over here with some flour and we're going to try dusting the chicken here with some Co2 flour and then we're going to shake it off when we pick it up, so we're going to do both sides of the chicken with this.
0 kommentar(er)
