[5 - 5] but i'm gonna do it oh yeah there it is
[6 - 8] see i was that's me
[8 - 24] i was that's me right [Music]
[24 - 26] [Music] hey guys it's carla i am back again with
[26 - 29] another episode of that sounds so good
[29 - 31] this is my cookbook and today i'm going
[33 - 36] low and slow spiced chicken legs with
[36 - 38] garlic crunch crumbs
[38 - 41] these are in the weekend section of the
[41 - 44] book the book has a weekday section and
[44 - 46] a weekend section and on the weekend you
[46 - 48] want to get something going and then
[48 - 50] take a nap that's sort of the guiding
[50 - 52] principle for all of my weekend recipes
[52 - 54] this is one of my absolute favorite ways
[54 - 57] to cook chicken and the reason that it's
[57 - 58] different is because it's a lower
[58 - 61] temperature for a longer time and what
[61 - 63] happens is the chicken has time to
[63 - 66] really render the meat gets super
[66 - 68] shreddy pulley a party kind of like a
[69 - 71] rotisserie texture and then to pair with that i
[71 - 74] texture and then to pair with that i have these super crunchy very garlicky
[75 - 77] spiced crumbs that go over the top and you get
[77 - 79] crumbs that go over the top and you get the crunchy and the shreddy and the
[79 - 81] tender and the delicious and it's really
[81 - 82] good so the first thing i'm going to do
[82 - 84] is make the spice rub for the chicken
[84 - 87] and let's do it before the chicken legs
[87 - 89] go in the oven i'm going to spice them
[89 - 91] up with a really nice mix of like warm
[91 - 94] spices and spicy spices that are going
[94 - 96] to just roast and toast while the
[96 - 98] chicken's in the oven to get that
[98 - 100] started i have star anise which has like
[100 - 103] a really delicious black licorice-y
[103 - 106] flavor which i truly enjoy if you don't
[106 - 109] have star anise you could use anise seed
[109 - 110] these are two
[110 - 112] okay i've also got
[112 - 114] a couple teaspoons of szechuan
[114 - 116] peppercorns which have a beautiful
[116 - 118] lingering warmth but they also have a
[118 - 121] numbing quality that's called mala if
[121 - 123] you don't have or can't get szechuan
[123 - 125] peppercorns you could use crushed red
[126 - 128] chili flake or you could use
[128 - 130] a good quantity of black peppercorns and
[130 - 133] then the other spice that's going in
[133 - 135] is fennel seeds i don't know i feel like
[135 - 136] i put fennel seeds in everything also
[136 - 139] have that licoricey flavor
[139 - 140] again if you have star anise but you
[140 - 142] don't have fennel seeds you could use
[142 - 145] anise seeds instead of fennel seeds
[145 - 147] and if you don't have star anise or
[147 - 148] can't get it or want to swap something
[148 - 151] else out half a stick of cinnamon would
[151 - 152] be really delicious and would go with
[152 - 154] all of these kind of warm aromatic
[154 - 157] flavors so once those are in my mortar
[158 - 159] you can use a spice grinder if you
[159 - 163] prefer i kind of like the whole
[163 - 166] process of the smashing and bashing
[168 - 169] makes everything smell really good i
[169 - 173] kind of enjoy the tactile experience of
[173 - 175] smashing and bashing
[175 - 177] you know and tossing and
[177 - 180] destroying but it's a lot faster in a
[180 - 182] spice grinder fast isn't necessarily
[182 - 184] better it's a good time to think about
[185 - 189] stuff like we're always grinding in our lives
[189 - 191] like we're always grinding in our lives just be grinding on your seats
[192 - 194] it's much more rewarding
[194 - 196] you could go further if you've lost
[196 - 198] yourself in the meditative process
[198 - 201] of smashing and bashing but
[201 - 203] everybody is cracked open i have some
[204 - 206] fine powder at the bottom of the bowl so
[206 - 207] i'm going to go ahead and season up the
[208 - 210] chicken legs i like to salt before i
[210 - 212] spice just to make sure that everybody
[212 - 214] gets the salt that they need but before
[214 - 217] i do that i'm gonna pat the chicken legs
[217 - 219] dry these are chicken thigh quarters
[219 - 222] which means it is the thigh
[222 - 225] and the drumstick piece together salt
[230 - 230] and now i'm going to go ahead and split
[230 - 232] the spice mix
[232 - 234] evenly between them i will definitely
[234 - 237] concentrate on the part of the leg where
[237 - 240] the flesh is exposed because that's just
[240 - 243] going to permeate and perfume and flavor
[243 - 245] all of the meat if you have
[245 - 248] the thought of doing this a day ahead
[248 - 250] that is great
[253 - 256] is just a great thing for getting in all
[256 - 258] those grooves because it seemed like
[258 - 259] last chicken leg wasn't going to get
[259 - 262] spiced but now look
[265 - 268] [Music] he got the finest spice in town the
[268 - 270] he got the finest spice in town the chicken is going to give up a lot of its
[270 - 272] fat and juice as well it's in the oven
[272 - 275] but just to get it started and give it a
[275 - 277] little jump start on like
[277 - 280] heat penetration i'm going to drizzle
[280 - 281] with a little bit of oil i'm using olive
[281 - 283] oil but you could use vegetable oil it
[283 - 287] really doesn't matter the oven is on 300
[287 - 290] so it's going to look like and seem like
[290 - 292] and even smell like not much is
[292 - 295] happening for at least the first hour
[295 - 296] but that's what we want this is a super
[296 - 299] gentle method it's forgiving it's
[299 - 302] rendering it's letting those spices
[302 - 306] toast without burning so 300 degrees
[306 - 308] drizzle drizzle going in bye little
[308 - 310] chickens okay so the chicken's been
[310 - 312] cooking already about two and a half
[312 - 315] hours i haven't even touched it i had a
[315 - 318] very relaxing time while the chicken was
[318 - 320] in the oven and now i want to check on
[320 - 322] it what i'm looking for is beautiful
[322 - 325] browning toasted spices plenty of
[325 - 328] renderings on the sheet pan so this
[328 - 330] browning on the surface of the pan it's
[330 - 333] not the fat it's like the chicken juices
[333 - 335] that have rendered
[335 - 337] during the cooking time and then started
[337 - 340] to brown so very beautiful very
[340 - 342] delicious very flavorful i'm just going
[342 - 343] to baste it with a little of the cooking
[343 - 345] juices and put it back in the oven for
[345 - 347] the last half hour just tilting the pan
[347 - 349] so i can get to the fat
[350 - 352] and drizzling that over a little bit of
[352 - 355] fat on the top side of the skin since
[355 - 357] these haven't been flipped is going to
[357 - 359] help the skin get crispy during that
[359 - 362] last half hour
[364 - 364] all right so the garlic crunch crumbs
[364 - 367] main ingredients are garlic and crumbs
[367 - 370] and i'm going to finely grate on a
[371 - 374] microplane the whole cloves of garlic you can mince
[374 - 375] the whole cloves of garlic you can mince if you want to if you don't have a
[375 - 378] microplane and this whole topping was
[378 - 381] inspired by a pretty typical topping in
[381 - 383] a lot of chinese
[383 - 386] recipes normally it's made with 100
[386 - 388] garlic but i found that adding some
[388 - 390] panko actually in this version it's like
[392 - 394] just makes it a lot easier to control
[394 - 397] and the garlic doesn't burn
[397 - 399] kadaoki all right i'm going to start
[400 - 403] with about a quarter cup of veg oil if you
[403 - 406] about a quarter cup of veg oil if you just have a neutral oil
[406 - 408] that is a good choice here and i'm over
[408 - 410] medium-high heat
[410 - 413] a cup of panko panko is great because it
[413 - 415] has so much texture you could definitely
[415 - 417] make your own
[417 - 418] bread crumbs just leave them nice and
[418 - 422] coarse for this don't go too fine
[422 - 424] this is a time of active cooking you
[424 - 426] can't really walk away or snooze on your
[426 - 427] bread crumbs they're going to go pretty
[431 - 431] i'm not going to add the garlic until
[431 - 434] the crumbs are brown because it's minced
[434 - 435] it's basically like liquefied it's going
[436 - 439] very fast that's a beautiful color
[439 - 442] i'm going to turn my heat down just a
[442 - 444] squidge because the pan seems hot
[444 - 446] and the garlic is going to go in
[446 - 448] the garlic is going to want to clump up
[448 - 450] and stick to itself
[455 - 458] merge and be friends with the crumbs
[458 - 460] and be friends with the crumbs which just requires using the back of
[461 - 464] to kind of smash it into the breadcrumbs
[464 - 466] and get them to go
[468 - 471] around this is a union it's not it's not two
[471 - 472] this is a union it's not it's not two teams
[472 - 475] now the garlic looks dried out it looks
[475 - 478] dispersed i'm not seeing any kind of
[478 - 481] bigger clumps and when i smash down
[481 - 484] i'm hearing toasty sizzling noises
[486 - 490] like wet steamy garlic noises
[490 - 493] beautiful toasty not burned delicious
[493 - 495] and just spread the crumbs out a bit to
[497 - 498] cool the last thing that i'm going to do to
[498 - 501] the last thing that i'm going to do to season the crumbs is add a little bit of
[501 - 503] msg which adds like a delicious depth
[503 - 507] and just roundness and savoriness to the
[507 - 508] crumbs it's also going to be part of
[508 - 510] what makes eating the chicken so
[510 - 513] delicious if you don't have msg you
[513 - 515] could use mushroom powder instead which
[515 - 518] is also like a nice umami kind of a vibe
[518 - 520] or just leave it out they're going to be
[527 - 527] honestly i could eat a bowl of those
[527 - 529] it's chicken out of oven time it looks
[529 - 531] amazing it's sizzling i promise
[532 - 535] check it out oh my lord
[535 - 538] oh it's just gorgeous
[538 - 541] oh it's a sizzling
[541 - 543] exactly what i wanted to have happen in
[543 - 546] that last 30 minutes happened now the
[546 - 550] top is like super glossy and shiny
[550 - 553] the skin is crisp it's not going to stay
[553 - 555] crisp this is another myth about roasted
[556 - 557] chicken as the chicken sits
[557 - 560] as the chicken sits the meat is steaming even if it's crispy
[560 - 561] when it first comes out of the oven it
[563 - 565] soft which is why we have the crumbs so
[565 - 567] we're working around all of that stuff
[567 - 570] let me just show you quickly
[570 - 573] the texture just got really gorgeous
[573 - 576] mahogany browning and the meat is so
[576 - 578] tender it's literally
[578 - 581] shredding apart in my hands
[581 - 583] and you can see
[583 - 586] from just how loose these bones are how
[586 - 588] tender the chicken is
[588 - 589] and that's what you want i promised you
[590 - 592] folly a party and it literally just fell
[592 - 594] apart normally like on a roast chicken
[594 - 596] it takes a little bit of doing to figure
[596 - 598] out the perfect place to cut in between
[598 - 601] the joint but since this chicken is kind
[601 - 602] of falling apart on its own you're gonna
[603 - 606] very straightforward
[607 - 609] and just stuck a tiny bit to the pan with
[609 - 610] just stuck a tiny bit to the pan with that kind of
[611 - 614] jammy fond that they made from the juices that
[614 - 620] fond that they made from the juices that caramelized
[621 - 621] that's another reason why i love this
[621 - 623] method because the chicken like
[623 - 627] literally carves itself so now
[627 - 629] pile o chicken you're supposed to like
[629 - 631] eye the most beautiful one and then give
[632 - 634] your guest of honor but sometimes i'm
[634 - 637] gonna admit i have an eye on like the
[637 - 640] most beautiful morsel and then i hide it
[640 - 642] i hide it on the lower level so that
[642 - 645] like when the platter comes around to me
[645 - 647] i don't know i might have a chance
[647 - 649] of of getting that one there's nothing
[651 - 653] making it possible for yourself what i
[653 - 656] am observing with mine eyes is that i
[656 - 658] kind of have like chicken cracklins
[658 - 661] they're not so much juices as they are
[661 - 663] like delicious bits
[663 - 666] and i would never ever throw a pan that
[666 - 669] looked like this into the sink and wash
[669 - 671] it because this is like flavor hq my
[672 - 676] flavor it's the flavoriest so you have
[676 - 678] two choices one thing you could do is
[678 - 680] splash a little water on your pan put it
[680 - 682] over a burner
[682 - 684] stir it bring the water up to a liquid
[684 - 686] and all of this will dissolve into that
[686 - 688] liquid and then you will have like pan
[688 - 690] sauce a jew or
[690 - 692] you could do what i'm gonna do
[693 - 695] and just party with the bits
[695 - 696] just party with the bits it's like
[696 - 699] sheeted out delicious chicken juice that
[699 - 702] also has chicken renderings in it it's
[702 - 704] like a schmaltz cracker
[704 - 707] who doesn't want a schmaltz cracker
[707 - 710] chicken bits put them in a bag and sell
[717 - 717] but wait there's more
[717 - 720] we're gonna rain a crunch shower now
[720 - 730] it's a crunch storm
[732 - 732] you hear that right
[734 - 737] hail you ever heard
[737 - 741] okay that that whole thing that i did
[741 - 745] i have a crunch crumb hand
[745 - 747] but i'm gonna do it oh yeah there it is
[748 - 751] okay day drinking and lazy lunches amazing
[751 - 754] day drinking and lazy lunches amazing picnic food amazing make ahead food very
[754 - 756] portable you would just
[756 - 759] pack it with your crunch crumbs separate
[761 - 763] see i was that's me
[763 - 767] i was that's me right [Laughter]
[768 - 770] [Laughter] i want a nice crummy guy
[770 - 773] i'm actually a thiamin so i might have
[773 - 774] to go hunting
[781 - 781] not apologizing for my brown food i do
[781 - 783] have a beautiful colorful salad over
[783 - 786] here it could be a cucumber salad it
[786 - 787] could be a tomato salad that would be
[788 - 790] good but today it is a beautiful salad of
[790 - 798] but today it is a beautiful salad of winter greens
[812 - 812] this is just a plea
[812 - 814] for me to you to intentionally overcook
[814 - 816] your chicken it is okay it is better
[816 - 819] than okay it is very very delicious i'll
[819 - 824] demonstrate again
[833 - 833] i'll take a bite of salad just for
[836 - 838] mmm mesh off of it
[840 - 842] okay the salad is great no problem with the
[842 - 843] the salad is great no problem with the salad
[843 - 846] but this dish is all about the chicken
[846 - 848] and it's delicious
[849 - 851] spice your chicken put in the oven take
[851 - 853] a nap make the crumbs
[853 - 856] and then make schmaltz crackers and then
[856 - 858] call it a day
[858 - 860] i think that's just a perfect way to
[860 - 861] spend an afternoon
[861 - 862] oh yeah don't forget to buy the book
[862 - 866] also like and subscribe