I tried EXTREME ways of Cooking Chicken!

0:01 There are many different ways to cook chicken.

0:03 You can grill, sous vide,

0:05 but maybe the most popular one of them all is to cook the whole bird.

0:08 As far as I'm aware, rotisserie chicken is one of the greatest,

0:11 but in all honesty, sometimes it can become really dry.

0:15 But on today's video,

0:16 I'm going to try extreme methods in order to make them super juicy.

0:19 Well, we're about to find out.

0:21 Now, in order to make this experiment,

0:22 the first thing we need is a whole chicken.

0:24 Whenever you buy from the grocery store, look for a few things.

0:27 Air-chilled will always be better.

0:28 No water added is a must.

0:30 And most small to medium-size is best.

0:33 That way things will cook evenly.

0:35 Now, one of the things I highly recommend is to brine your chicken.

0:38 That is a very simple process.

0:39 After adding cold water to a pan,

0:41 you can go ahead and throw in whatever spices you like to make it flavorful.

0:45 But there's one thing you must put, and that would be salt.

0:49 This will allow everything to penetrate deeply inside of the meat,

0:52 making it more flavorful, slightly more tender,

0:54 and it's one of the greatest way of making your chicken juicier.

0:57 Believe me when I tell you,

0:58 because what you want to do is to in your refrigerator.

1:02 As that was happening,

1:03 the first special ingredient I'm going to be using is this, mayo,

1:06 specifically Duke's.

1:07 To make it even better, I threw in some chopped-up garlic,

1:10 whisked the whole thing up, and now let me show you what I'm about to do.

1:13 After brining overnight, I went ahead and grabbed my chicken.

1:15 I got it out of the container, and I patted dry real good.

1:18 Now, the meat already absorbed a lot of water and also saltiness.

1:22 Now, let's make it even more flavorful by adding some garlic in the cavity,

1:25 followed by onions and a few herbs to make it even more flavorful.

1:29 Now, here's another step I highly recommend,

1:31 and that would be [music] to separate the skin from the breast a little bit.

1:34 Now, you want to go ahead and slather the mayo all over the chicken.

1:37 This will keep the chicken nice and moist through the cooking process.

1:40 But you got to remember one thing, this is oil,

1:43 and it will render down nice and slow,

1:45 hopefully frying up the skin, making it better.

1:48 Because after adding even more mayo,

1:50 I went ahead and threw it in my smoker and cooked the whole thing at 350°F.

1:55 And as that was going, I was ready to prep the next one.

1:58 And we're not using mayo.

1:59 I think this one will actually be a lot [music] better,

2:02 because we're using an ingredient everyone loves.

2:04 So, after brining my chicken as I did previously,

2:07 I went ahead and inserted some aromatics.

2:09 I want to make this chicken real good.

2:11 So, here's that special ingredient, butter.

2:13 But we want to make this butter flavorful.

2:15 I threw in some garlic, thyme, cilantro, rosemary, some black pepper, and salt.

2:19 Now, cover the whole thing up, blend it on high,

2:21 and you're left with this, a compound butter with a wonderful smell.

2:25 Now, the process is quite similar.

2:27 As we got to slather this chicken with plenty [music] of compound butter.

2:30 It's one of those things that the more you add, the better.

2:33 Because we all know there's no such thing as too much butter, or is there?

2:37 Well, we'll find out shortly, as this goes into the smoker at 375°F,

2:42 and it will be there until it's fully cooked.

2:44 Because our next [music] chicken went extremely viral,

2:47 and it's not only about the chicken itself,

2:49 it's actually the sauce that is made with it.

2:52 It's called Alabama sauce.

2:54 They say that once you try this [music] sauce, you will get addicted to it.

2:58 And to make it, it's actually quite simple.

3:00 So, after brining your chicken, you want to spatchcock it.

3:02 [music] That means you just got to remove the backbone with some scissors,

3:05 flip it, push in the breast, making it nice and flat.

3:07 [music] Now, go ahead and season the whole

3:09 thing with a generous amount of barbecue rub,

3:11 and into the smoker it goes at 375°F.

3:15 Because here's where the magic happens.

3:16 [music] You got to make that Alabama sauce.

3:18 You start with a generous amount of mayo, followed by vinegar, lemon juice,

3:22 Worcestershire sauce, [music] Louisiana hot sauce,

3:24 black pepper, garlic powder, salt, and onion powder.

3:27 Now, go ahead and whisk the whole thing up,

3:28 finish it up with some sugar to balance everything off,

3:31 whisk it a little more, and your sauce is done.

3:33 It's that simple.

3:34 Now, you can do a few things.

3:36 You can bottle it and save it, or just use the whole thing immediately.

3:39 Because let me show you something.

3:40 By this time, my chicken was [music] ready.

3:42 So, I went ahead and took it off the grill,

3:44 chopped that up in manageable pieces, and this thing came out nice and juicy.

3:48 But the whole key here is the sauce.

3:50 And whenever you're adding, you got to be generous.

3:53 Believe me when I tell you.

3:54 They say that this is [music] the most addictive sauce for a reason.

3:57 It has to be real good.

3:59 But even though my other chickens are still cooking,

4:01 I decided to go ahead and make an awesome side dish.

4:03 [music] This one has also been going viral everywhere.

4:06 Now, the best part is that it's super simple and easy to make.

4:09 Let me show you.

4:10 Get yourself some ground beef and throw it in a bowl.

4:12 Now, add in some garlic, red chili pepper, some onions, parsley,

4:16 black pepper, paprika, a generous amount of salt, and some olive oil.

4:19 Now, mix everything together until everything is fully blended.

4:22 Get yourself some flour tortilla.

4:24 Make sure they're nice and big, though.

4:25 Then you want to go ahead and cut out the edges, making it nice and square.

4:29 Now, spread that meat mix all the way to the edges,

4:31 and repeat the process a few times.

4:33 Because once you have done so,

4:34 you want to stack them on top of each other just like this.

4:37 And after you add a few, add one more tortilla right on top.

4:41 Then go ahead and cut them, lay them down just like this.

4:44 Get yourself some skewers and insert it.

4:46 Because then to make the kebabs, you just got to slice [music] them in between.

4:49 Now, here's the best part.

4:50 To cook them, it's pretty simple.

4:52 Just fry them up in the pan.

4:53 Keep the heat nice and low, though.

4:55 If [music] not, they'll brown up too quickly and not cook all the way through.

4:58 As soon as one edge is brown, go ahead and flip it.

5:00 Because once they're fully cooked,

5:02 season them with a tiny bit of salt and parsley,

5:04 as this is one of the most viral recipes right now.

5:07 And I'm wondering if it's going to taste as good as it looks.

5:10 Make it even better, you can always add some Alabama sauce right on top,

5:14 which is the same one that [music] we used for our chicken.

5:17 And I have a feeling this is going to be delicious.

5:19 But remember, we still have [music] two chickens cooking.

5:22 This one is the one with mayo.

5:23 And as it was going, it was not looking very appetizing.

5:27 But once the internal temperature was reached,

5:29 I immediately took it out, and look.

5:30 Oh, boy.

5:31 Not the most appetizing chicken I've cooked.

5:34 But at the same time, there's one thing that is important,

5:36 and that would be the [music] taste.

5:38 I'm hoping that it turned out delicious,

5:40 especially if we're talking about flavor and not looks.

5:43 But at the same time, inside of my other smoker,

5:46 we had [music] the one with the compound butter.

5:48 And in all honesty, this one smelled better.

5:50 But when I took it out, take a look.

5:52 You tell me, what do [music] you think?

5:54 Not as appetizing as the Alabama sauce, or is it?

5:57 But if this was a smell competition, this one would definitely win.

6:01 And let's not even talk about juiciness.

6:03 Because now that we have all of our chickens ready,

6:05 I'm ready to find out which way is the best way to cook roasted chicken at home.

6:10 So, let's do it.

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7:13 Now, let's get right back to it.

7:14 All right, everybody, and here we got our beautiful feast today.

7:17 Gentlemen, what do you guys think, huh?

7:19 It'd be a little bit more beautiful if it was steak,

7:21 but there's a lot, we're hungry, we're good.

7:23 I don't know what Leo's talking about.

7:24 I like this chicken.

7:25 It looks really nice.

7:26 Very good.

7:26 So, I really want your honest opinion here.

7:28 As you can clearly see, we got three beautiful chickens in front of us.

7:31 Each single one of them were cooked in a different [music] way,

7:34 and I want your honest opinion.

7:35 Just let me know which one you like best.

7:37 Okay.

7:37 This one.

7:38 All right, we're going to start here, then.

7:39 All right.

7:39 Let's dig in.

7:40 Let's dig in.

7:40 Let's go.

7:41 All right, give me your true honest opinion over here.

7:43 Let's dig in, and let me know how this thing taste.

7:45 Cheers.

7:45 [music] Cheers.

7:51 Okay.

7:51 That tastes pretty good.

7:53 That's insulting the chicken.

7:55 That is amazing, everybody.

7:57 It might not have the best crust or skin or crispiness, BUT MAN, is that good.

8:01 You said it perfectly, Google.

8:02 Sorry, Steph.

8:03 It does not look great, but it tastes phenomenal.

8:06 It looks amazing, it tastes amazing, it's soft.

8:09 So, when you have these green things on top of it, I don't know what it is,

8:11 I don't know what you put on it, but it's really nice.

8:13 It gives you like a freshness balance to it.

8:15 I agree, 100%.

8:16 I enjoy it.

8:17 We all enjoy it?

8:18 Yeah.

8:18 So, this one I cooked in butter.

8:19 Not a little bit of butter, a lot of butter.

8:22 Is it fair to say more butter, more better?

8:24 So, this chicken not healthy.

8:26 Nah.

8:27 Depends on how much chicken I can eat before I have a heart attack.

8:30 No, because you're not really eating the butter, right?

8:32 That's the thing.

8:33 Now, I will say this, don't throw the butter away,

8:35 save the butter, and put that butter on a little bit of toast.

8:40 You will love me forever.

8:42 That is delicious.

8:43 I like it.

8:43 I wish the butter gave it a better crust, but it's other than that, it's great.

8:47 Say it like it is, Leo.

8:48 The crust is sucks.

8:51 All right, let's jump onto the next.

8:53 I wanted some of the crispiness,

8:54 but now that I'm going for this thigh, they got no crust on it.

8:57 No crust at all.

8:57 No, no, no, no.

8:58 Smells nice.

8:59 Smells good.

9:00 Smells nice, yes.

9:02 [laughter] Well, let's give it a try.

9:03 Cheers.

9:03 Cheers.

9:06 Oh.

9:07 Mm.

9:08 Oh, no.

9:10 I don't know about this.

9:11 So, it has an aftertaste.

9:12 Yeah, it it's initially it's delicious, and then it slap you in the face,

9:17 everybody, because the aftertaste is kind of weird.

9:19 It tastes almost fishy to me, like the aftertaste comes in.

9:23 I like the first bite, it's soft,

9:25 it's not as juicy as the previous chicken, but it's good.

9:28 But that aftertaste comes in, it makes you not want to eat another piece.

9:31 That's ooh.

9:33 I think this is what you get when you boil that [music] chicken too much.

9:36 Way too much.

9:38 That's nasty.

9:39 Do not try this at home, everybody.

9:40 So, this is actually mayo.

9:42 Mayo?

9:43 You baked it in mayo?

9:44 Mayo.

9:45 Like a lot of mayo?

9:46 Like a stupid amount of mayo.

9:48 When you did that with steaks, I loved it, but it does not work on chicken.

9:52 We need to change flavors.

9:53 Can we try that dish?

9:55 So, what this is is You know what?

9:56 I'm not even going to tell you.

9:58 Yo, you're getting fancy with this design.

10:00 Believe me, nothing fancy here.

10:02 So, you can go directly in or you can use

10:05 a sauce as well that we used for our last chicken.

10:07 This sauce is called the Alabama sauce.

10:10 Let's give it a try.

10:10 Cheers.

10:12 Cheers.

10:14 Mhm.

10:14 Oh, yeah.

10:15 Wow.

10:16 It's perfect to wash down the flavor of that chicken.

10:19 I actually want to try with the sauce.

10:21 How is it with the sauce?

10:22 good.

10:22 That sauce, first of all,

10:23 just adds a lot of creaminess and texture to this, but what I

10:27 like is that you can actually still taste the ground beef through the sauce.

10:31 Very nice, very well seasoned, and it's just so soft.

10:34 So much better with the sauce.

10:35 It is really nice.

10:36 I mean, that garlicky flavor that you get from the sauce is amazing.

10:39 A little bit of vegetables combined together make the flavor for enhance.

10:43 It's a perfect marriage of flavor, absolutely delicious.

10:46 I highly recommend.

10:47 No more mushy chicken?

10:48 No more mushy chicken.

10:49 No more mushy chicken.

10:50 Mushy chicken went away?

10:51 No.

10:51 Can we try this one now?

10:52 Yes, please.

10:55 go.

10:54 Oh, making a little messy.

10:55 Now, I will say, visually, can we just all agree, visually?

10:59 Yes.

10:59 Now that I look at it, it looks better than the first one.

11:02 Cheers.

11:02 Cheers.

11:04 Mhm.

11:05 Oh.

11:05 Wow.

11:06 That is the winner.

11:07 That is the winner.

11:09 By far that that's the Okay, wait.

11:11 What do you think?

11:11 Yes?

11:12 You agree, too?

11:13 Oh, this man agree.

11:14 Yes.

11:14 You have the sauce, and then you

11:16 have that wonderful flavor from the actual chicken.

11:19 That crust [music] is in your face, seasoned, flavorful, delicious.

11:24 That's my winner, hands down.

11:25 I have to tell you, the crust on this chicken is [music] overwhelmingly good.

11:29 The seasoning that you put on it is amazing.

11:31 The sauce gives a nice balance,

11:33 and the chicken is actually tastes like a chicken.

11:34 [music] This is by far I thought the first one was going to be the best,

11:37 but by far this is another level.

11:40 Thanks again to Whatnot for sponsoring this huge giveaway.

11:42 [music] As a reminder, make sure to scan the QR code on screen or the link

11:46 in the description and spend some or all your free $15 credit that you get.

11:51 Thank you so much for watching.

11:52 Don't forget to subscribe, and I'll see you guys on the next one.

11:55 Take care, everybody.

11:55 Bye-bye.