Five Essential Chicken Recipes That Deliver Restaurant Quality at Home

Chicken is the most consumed animal in the United States and the one that is most often " processed." And I don't mean professional butchers, but figuratively-us, those who prepare it. Was that unclear? Yes. Was that accurate? That's right. So to fix that, here are my all-time favorite chicken recipes. This is not a collection, not a reworking of the old. These are my five current favorite ways to make a delicious meal of a bird. Let's begin. This episode is supported by Squarespace. They have been supporting this channel for over seven years. In fact, they were my very first sponsor.

Squarespace is the perfect platform to build your own website and achieve your online goals. Whether you're building a digital empire or just want to be suggested funny episode ideas, Squarespace can help. I really enjoy making food rating videos, and I love watching your suggestions the most. So I created a site where you can submit your ideas for episodes. Go to rankedwithbabish.com and leave your options. Squarespace's new design templates make it easy to customize everything exactly the way you need it. To create yours, go to squarespace.com for a free trial and use the code Babish for 10% off your first website or domain purchase. First, my favorite way to cook a whole baked chicken.

Flattened, dry salted, with a special chicken chimichurri. You could even call it "chicken and" sauce. So, to bake a whole chicken, first, of course, you need a whole chicken. But there is no head here. No head? You said she was whole. Besides, there are no paws, and people eat them, right? Okay, I just. honestly, I don't want to confuse people. Here's my favorite way to cook an "almost" whole baked chicken. That's better. Thank you. Please. First, we'll need an almost whole chicken. We'll start by flattening it out or " opening it like a book." That is, we will cut out the spine using strong kitchen scissors. Then we'll make a small incision at the base of the sternum and

break it open to expose the keel bone. To make it easier, make a few shallow cuts on the sides, pull this thing out-this will make further cutting much easier. Now we will marinate the chicken using the dry method. This is simply rubbing the entire surface of the chicken with a small amount of kosher salt. Place it in the refrigerator, uncovered, overnight to dry. Meanwhile, we can start making our special sauce. This is chimichurri, which I call "chiki-churi," and we'll start with melted butter. I have two sticks of unsalted butter in a small frying pan, where I'll add a handful of thyme,

a handful of sage, and three or four cloves of garlic. I'll bring this to a boil, like for making brown butter, and wait for the milk proteins to separate. You will see a foamy layer form and the oil around it become very, very clear. This is ghee. When this happens, before the sediment starts to turn brown, we should strain the oil through several layers of cheesecloth and a fine sieve. This will retain the herbs and garlic, of course, as well as the milk proteins, leaving us with perfectly clear and very flavorful ghee. Now, to make "chiki- churi," I take about a cup of fresh parsley leaves, mix them in a small container with two

tablespoons of fresh dill and the leaves of two sprigs of rosemary. I will also add one crushed clove of garlic and about a quarter of a small shallot, roughly chopped. Then I'll add about half a cup of our ghee and the juice of half a very juicy lemon. If a seed falls, be sure to remove it. Next, I'll start with a teaspoon of kosher salt and black pepper. We can always add spices, but we can never take them away. And now I'm going to blend it all up with an immersion blender. The result is one of the tastiest green sauces you've ever tasted. If you don't have an immersion blender, can you use a couple of forks? No, unless you have a blender, I don't recommend using forks. I would recommend using a food processor or a regular blender. You can chop

all the herbs first and then use forks, Brede. Okay, great. How about two spoons? Taste it, enjoy its incredible deliciousness, and add spices if necessary. After that, you can put the sauce in the refrigerator for a few days until serving. Meanwhile, our chicken spent two days in the refrigerator, and as you can see, the skin has dried out considerably. Now, to prepare the bird itself, I'll line another rimmed baking sheet with foil for easy cleaning, place a rack on top, place the chicken on it, and then brush it with the reserved ghee. I don't want to use the herb option at this stage because they will burn. But ghee has a fairly high smoke point, and it will help the skin brown faster and more evenly. We will send it to

the oven, preheated to 230 ° C (450 ° F), until the thickest part of the breast reaches 65 ° C (150 ° F), and the thigh reaches 80 ° C (175 ° F). There will be some smoke due to the high temperature and large amount of fat. To prevent this, I like to add a little liquid to a baking sheet with sides. This prevents the fat from burning and smoking. In this case, I'll just splash some beer because I had it on hand. If you use non-alcoholic beer, does it make it less cool? I would say using non-alcoholic beer actually makes it even cooler. I think not drinking is cool. It's like not having tattoos. Now that's cooler than having a tattoo. But what's really cool is just being yourself. But who are you?

Only you can figure that out. And you can only do it here, with Babish. Our chicken comes out of the oven in about 45 minutes and it's just incredibly crispy. I'll let it rest for 10 minutes, uncovered. It will remain quite hot and crispy, but the chicken's muscle fibers will relax. So when you cut it, a lot of juice won't leak out. Place on a large round plate if you're filming a cooking show, and of course, pour over our cherry sauce. And get ready for the most delicious piece of fried chicken , at a time like this, and in a place like this. It really is one of the most delicious things in the world. I came up with this cherry sauce while I was filming this episode because I was thinking, what else could be new to add to fried chicken? I've

cooked it so many times on the channel, and the result was amazing. I think this is the best chicken I have ever tasted. And, of course, it is very tender and juicy thanks to dry marinating and quick cooking at high temperatures. And from now on, this is the only way I will cook chicken in the oven. Next-chicken with mayonnaise, or chicken salad. Usually, chicken breast is used for chicken salad because it is tender and not too fatty, but it will only be tender and juicy if it is cooked properly. So I'm going to butterfly these chicken breasts. So I'm going to cut them in half lengthwise, you could open them like a book, but in this case I'm just going to cut them all the way through because I'm going to chop them anyway. We

butterfly cut the chicken so it becomes thinner and cooks faster. Now, to ensure that it cooks evenly, we will cover the chicken pieces with cling film and pound them with a kitchen hammer or a heavy frying pan. You need to pound them to about half an inch (1.2 cm) thick. Then we'll lightly season them with salt- it's always a good idea, on both sides, even though they're quite thin-and then it's time to cook them. And the best way to prepare chicken for salad is a delicate guess. So, in a large pasta pot, I have a few liters of well- salted water. I add a steaming basket to the water. This will keep the chicken pieces off the bottom of the pan, where they could overheat and dry out. I'll add the juice and zest of one lemon, two cloves of

garlic, a couple of bay leaves, and a handful of peppercorns. What do bay leaves give? I've noticed that they're usually added to rich meat dishes or braising liquids like this one to gently impart their herbaceous, vegetable flavor, which can lighten the dish a bit, especially when it's a stew. Place the chicken pieces, add water so that there is enough space for the chicken. We don't want them to be lying on top of each other. Turn on the heat and bring the water to 175°F (80°C). Then turn off the heat, cover, and remove the pan from the stove completely. Leave it alone until the chicken reaches 155°F (68°C). This will take about 15 minutes. Essentially, it's an extremely delicate assumption of the chicken, allowing it to heat up very

gradually, keeping it tender and juicy. And this will make the tastiest chicken salad you've ever tasted. So, remove the chicken from the water, place it on a baking sheet with sides, and let it cool completely before putting it in the refrigerator. The next step, of course, is mayonnaise. And in 100 % of cases, it is better to make mayonnaise at home. In a container, place one whole egg, half a small clove of garlic, half a teaspoon of Dijon mustard, and half a teaspoon of kosher salt. And we do this in a container whose width matches the size of the attachment of your immersion blender. This is very important, as a crater should form at the bottom of the container Otherwise, you will get a liquid, watery mass If you don't have an immersion

blender, can you use forks? If you don't have an immersion blender, no, you can't use forks. You could, by the way.No, that's all you.No. That's all. You.And I hold the blender attachment in the container while I pour a cup of neutral oil, like vegetable or canola, along the rod of the attachment. Pouring along the rod allows the oil to evenly coat the egg. We want as much of the egg as possible to be at the bottom of the container. We will blend everything at full speed until an emulsion forms at the bottom, and then carefully and slowly raise and lower the blender, absorbing any remaining oil or egg, until we have a smooth, creamy mayonnaise. And there is If you don't have a rod, can you use your vagina?

Now about the additions to chicken salad, I will choose fairly classic options with interesting novelties. So, of course, we need celery. One large stalk of very finely chopped celery. I don't want big crunchy pieces of celery. I want it to be a nice crunchy element in the salad. By the way, green onions will add a wonderful onion flavor and a nice crunch. So, I thinly slice two onions, both the green and white parts. Now for the fruit: I'll try using dried apricots. I think it will add a nice sourness, a slightly chewy texture due to the drying, and will pair nicely with the nuts. So, we're going to finely chop about half a cup of dried apricots.

I have about a third of a cup of roasted, shelled pistachios that I'll chop finely. This will add a wonderful crunch, color, richness, fattiness, and nutty flavor. Now for the greens: I'll just take a handful of parsley and roughly chop it, about two tablespoons. It doesn't have to be finely chopped. I like to see pieces of parsley. But it's not worth it to make it too big either. I don't want to pull the green stems out of my chicken salad. By the way, the most important herb is tarragon. Tarragon and chicken salad go together like tarragon and chicken salad.

Chicken salad. Aha. I add a good amount of finely chopped tarragon, about a tablespoon or two. I think this is the most important part of this salad. We will also lightly season it with kosher salt and freshly ground pepper. Then we'll cut the chicken into pieces about the same size as the chopped vegetables, so that everything is evenly distributed and there aren't huge pieces of chicken and tiny pieces of vegetables, or vice versa. Mix this with mayonnaise, you will need about a glass. I'll also add a quarter cup of sour cream for a light sourness. Likewise, the juice of half a very juicy lemon, hopefully without the seeds this time.

Whisk it all together for the dressing, then add all the chopped vegetables, herbs, chicken, fruit, and other great ingredients. Mix well, taste, and add salt and pepper as needed. That's it, the best chicken salad I've ever had, and it'll get even better after a night in the fridge. So, cover it with cling film, pressing it tightly against the surface of the salad, and Then we'll do everything in the style of a New York delicatessen. Let's take a good whole grain bread. I spread the chicken salad using a large ice cream scoop. I'll put a few lettuce leaves on top, close the bread "book" -and that's it. And there you have it

: a bright, extremely flavorful, and incredibly attractive chicken salad. I honestly ate every last bite of this salad over the next two days. This is a really delicious chicken salad. It is herbaceous, nutty, and fruity at the same time. Tarragon goes so beautifully with everything in this salad. This is, in fact, the basis of a wonderful chicken salad. Highly recommend. Next up is fried chicken. Not only did I win a cooking duel with the top 10 food bloggers on YouTube, but it's now available on Cook Unity in about 30 states in the US, and will soon be available in others. So, check the link in the video description to see if it's available where

you are. One of the most important elements of this fried chicken is the sauce, although it's not really a sauce, it's honey. But it's not exactly honey, it's burnt honey. But it's not exactly burnt honey, it's burnt honey with Calabrian chili. So, first of all, I'm going to make the Calabrian chili. I have about 10 whole Calabrian peppers that I will deseed, remove the stems, and thinly slice into rings. So, I take a cup and a half of honey, put it in a small saucepan with a half cup of water, bring it to a boil, and cook until it evaporates and turns a dark amber color. Depending on the honey, it may foam a lot, so just remove it from the heat if it looks like it's going to run out and keep stirring. Usually this doesn't happen.

This is the first time this has happened to me, and I think it must be the honey I used, so do n't rush it. This happens to many people. I'll also add a little more water because it started to get really thick and fudge-like. I want it to be liquid, like regular honey. Ultimately, I try to heat the honey to about 150°C. This is the point when it starts to darken and become saturated. Once it reaches the right temperature, I turn off the heat, let it cool for 2-3 minutes, and then, while it's still hot, add the Calabrian chili.

This will infuse the honey with their flavor and also cook the peppers themselves a bit. And what you have just created is one of the most delicious condiments ever invented. And I know I've said it a lot in this episode, but damn it, it's true. That's what this episode is about. So, before I fry the chicken, I'll fry the garlic first. I have a few huge cloves of garlic here that I'm going to slice very thinly lengthwise and then add to the cold frying oil and cook while it heats up. This will allow the garlic to cook very gently and prevent it from burning, which would make it bitter and unpleasant to the taste. You will start to see small bubbles, and as the oil heats up, they will get bigger. Once they are a nice golden color, not yet brown,

it's time to take them out and place them on paper towels to drain the oil. They will continue to fry for about 30 seconds after you remove them from the oil. So take them out a little lighter than you want the result to be. Now for the fried chicken itself: This is a combination of batter and breading from my episode on the perfect chicken, where I tried every possible variation of starch, flour, and mix-ins to get the crispiest crust. For dry breading, mix 75 g of flour, 50 g of potato starch and a quarter teaspoon of salt. Mix thoroughly with a whisk until smooth. It might be better to transfer it to a larger bowl to make it more convenient. Now, for the liquid batter, mix 300 g of wheat flour with 50 g of rice flour and beat with a whisk

until smooth. Then I add 100 g of buttermilk, 30 g of egg white, 25 g of ice-cold vodka, and 120 g of cold sparkling water. Then whisk everything together, adding more soda water if necessary, to get the consistency of paint. To make our chicken extra crispy, pour a couple tablespoons of the liquid batter into the dry mixture, mixing with your fingers or a fork until small flakes form. I will pour the dry mixture into a large bowl so that it is convenient to roll the pieces. I have some dry marinated chicken pieces. I just lightly salted them and left them in the fridge for a few hours. Then everything is simple: first dip the chicken in the liquid batter, and then in the dry mixture.

Roll well, making sure every nook and cranny is covered with breadcrumbs. By this point, the frying oil should be heated to 150°C-this will be slow frying at a low temperature. Fry them for 7 to 10 minutes, until they start to turn a light golden color. This first sear will help the chicken cook on the inside and set the crust. Once they have changed color slightly but are still quite light, remove them and place them on a rack set on a baking sheet. Now let them sit for at least 30 minutes, or better yet, an hour. During this time, a lot of moisture will be released from the finished chicken in the form of steam, which will be absorbed into the crust. Next, we will increase the

oil temperature to approximately 200°C for the second frying. This frying will not only brown the crust, but it will also evaporate all the moisture it has absorbed. The second frying will make the crust almost incapable of absorbing moisture, so it will become crispy and stay that way. This time we only fry for about 3 minutes, until the chicken is golden brown and very crispy. And finally, we spread the chicken on a plate, generously drizzle with burnt honey with Calabrian chili, and sprinkle with chopped green onions and crispy garlic chips. Well, time to check the crunch. This is truly the best fried chicken. The basic recipe is incredible on its own, but with this burnt honey with Calabrian chili, green onions, and garlic chips, it's

something incomparable. It's rare to come up with a recipe that I've never tried before. So I'm really very proud of this result. I hope you'll try making this at home or ordering it from Cook Unity This is the very embodiment of life. This is the very breath that sustains life. Every atom in your body was once a meal you ate. Food gives itself completely to become you. Thus, being consumed, it absorbs everything at the center of the great alchemy around which can be heated up in about 3 minutes. Now in 30 states and that's not the limit. Follow the link in the description to check availability in your region. Next is

chicken soup. Another recipe that I've already mastered on this channel. So what will I do differently? Stay with us to find out. First, let's make chicken broth. I have leftover bones from chicken carcasses I've been working with for the past few days. I will drizzle these chicken pieces with oil and bake at 220°C until deep golden brown. Next are the vegetables, which I will thinly slice on a mandolin. I use Chris Young's technique for making broth in a pressure cooker. By using very thinly sliced vegetables, we will help the short cooking time extract as much flavor as possible.

I thinly slice half an onion, half a bulb of fennel, one parsnip, one whole carrot, and one stalk of celery. I also just crush six cloves of garlic, peel them, and throw them in whole. Here are our vegetables. Now, in addition to leftover chicken, I have some chicken feet. These are simply gold for making chicken broth, as they are composed mainly of connective tissue, collagen, and gelatin. So they will add thickness and richness to the broth. One small problem with them: they need to be scalded before cooking. So we fill them with cold water, bring to a boil, drain the water, rinse, and they're ready for the pot. Which, as I said, in this case would be a pressure cooker. I skim off all the fat from the baked chicken and put everything else in the Instant Pot along

with a couple of bay leaves, a tablespoon of peppercorns, a few sprigs of parsley, and add as much water the pressure cooker will allow. Fill it to the maximum mark. Then cover and cook under high pressure for 1 hour. After that, we let the pressure drop naturally. This will help make the broth clear and clean. Strain it through a fine sieve and you have a wonderful chicken broth that you can drink as a standalone beverage or use for noodle soup. Now let's get to the highlight of this chicken noodle soup. I'll make crispy chili chicken skin. This recipe is inspired by food blogger Alex Brady. I have all the skin that I removed from

chicken carcasses. I pour a small amount of water over it, bring it to a boil, and cook until all the water evaporates and the skin begins to fry in its own fat. The whole process takes 15-20 minutes. If there isn't enough fat in the pan to fry the skin well, feel free to add more. Vegetable oil, rapeseed oil, peanut oil, or chicken fat, if available. You should deep fry them until they are completely crispy. Be sure to save this chicken fat, as it will become the basis of our chili crisp. Strain the hot fat into a heatproof bowl and, while it is still hot, add a cinnamon stick and a star anise to infuse it with flavor. Now let's add the crunchy ingredients for

our chili crisp. I thinly slice one small shallot and a few cloves of garlic, also very thinly. I pour our chicken fat over it, add a little more, and since all the fat is gone, I add a little vegetable oil. Just make sure there is enough fat to cover all the vegetables. Then we will gently heat this until it bubbles, slowly frying the vegetables so that they become crispy. If you just throw them into hot oil, they are full of water and it will start to pour out. Now, for the dry ingredients: a quarter cup of peanuts, which I roughly chop, 1 tbsp. l. crushed Sichuan peppercorns, about 1 tbsp. l. sesame seeds, about a quarter tsp. salt and half a tsp. granulated sugar, and, of course, chicken skin, which

needs to be finely chopped. I want them to be tiny crunchy pieces. 1 tbsp. l. chili flakes, more or less depending on desired spiciness. Remove our foamy mixture from the heat. I'll transfer everything to a larger pot so there's no problem. I'm going to fry these vegetables until they're nice and crispy. When they turn golden brown, we will pour this mixture over our spices, nuts, etc. It will sizzle beautifully, smell incredible, and taste simply divine. Set this aside until serving time. It's a botulism risk, so I wouldn't keep it for too long. I would recommend using this within a day or two and keeping it in the refrigerator. Now, for the chicken noodle soup: our chicken broth

thickened wonderfully thanks to the chicken feet. Let's start with a small amount of fat. You can use oil, but I'll use our " chicken dessert"-it's essentially ghee with herbs. I heat it up like oil for one finely chopped onion, two parsnips, two carrots, and two celery stalks. We will fry it all together until the vegetables become transparent. Then, during the last 30 seconds of frying, I'll grate in a piece of ginger and two cloves of garlic. Sauté this together for about 30 seconds until fragrant, then add the broth to the pot. Bring to a boil, and then it's time to add the meat. I have extra chicken thighs and drumsticks, I'll just remove the skin from them and

send them straight to the pot. We'll let this cook for about 25 minutes, and you'll know the chicken is ready when the meat starts to fall off the bones. Set aside, let cool for 10 minutes. While it's cooling, I 'll add our pasta. You can add it later if you want to cook the soup in batches, but we'll eat it all at once, so I add the pasta to the pot. And while it's cooking, I'll take apart the whole chicken and cut it into bite-sized pieces before returning it to the pot. If you don't have oven mitts, can you use, uh, a pair of forks?

Honestly, yes. I usually use them, especially if the chicken is very hot. I can't believe you came up with this before, because it really is the best way to use up a pair of forks. Did you have that in mind? No, you know, sometimes the universe just smiles at you. This is a real inspiration. Ovva. If you don't have oven mitts and the chicken is very hot, you can use a couple of forks. I'll also add a bunch of fresh herbs towards the end of cooking. I have chopped parsley and some tarragon. So, we add the chicken back to the pot just when the noodles are almost done. This is exactly the moment when I add the dill. I like the fresh,

bright flavor of dill, so I add it in the last 2 minutes of cooking. Mix everything, add salt and freshly ground black pepper to taste. Serve the dish by twisting your hand at a very strange angle. Why are you doing this? Garnish with fresh dill and, of course, a generous helping of our crispy chili chicken skin. And get ready to do one of the best things you ever do for yourself by trying this chicken noodle soup, because damn it, you'll be a better person for it. And by "better" I mean that you will recover from your illness. Because it's chicken noodle soup. Next and last-chicken paprikash. My first and only time I

made paprikash was for the Avengers: Endgame video, and I wanted to add something of my own. So, let's start with the chicken, which we will, of course, pre- marinate in dry salt. This is always a good practice when you are dealing with any chicken or meat in general. I will finely chop half a yellow onion, and also peel and finely chop one large red bell pepper. I will also use fresh tomatoes, although I strongly advise you not to. Just grab a can of tomatoes, a 400- gram can of chopped tomatoes, and pretend this isn't happening. But it happens, Andrew.

It happens, but if there's one thing I'm good at, it's denial. I don't remember doing that. Is this artificial intelligence? I also chop one small carrot very, very finely. This will add a nice sweetness to our sauce while cooking. Now, to cook the chicken, I'll pat those thighs dry and place them skin-side down on a cold skillet, spreading the skin so it's snug against the bottom before turning on the heat. At first, this will cause the chicken skin to stick to the bottom of the pan, which is a good thing because now it will brown much more evenly. You will worry that everything is burning, but just trust the process. The chicken will pull away from the bottom of the pan when it is ready. Now you might ask, " Why crispy chicken?

Chicken paprikash is a stew." Well, I would say, "Wow, you really know your stuff." But many stews, like coco-ven, have tender chicken skin. I absolutely do not accept soft chicken skin. If you want to cook the stew like this, remove the skin. She won't help you in any way. But it is possible to make a stew with a crispy skin. I'll show you how to do it. I have this lovely fried residue left in the bottom of the pan that will add a lot of flavor, and there's about 2 tablespoons of chicken fat. I'll add about 2 more tablespoons. I want there to be enough fat on the bottom. So, I add the chopped onion to the fat, let it fry, then add our red pepper and carrots, sautéing them for 3-5 minutes, just to soften them. Then I squeeze three cloves of

garlic and fry them for 30 seconds or until fragrant. After that, I add a not-so-small amount of sweet Hungarian paprika. Does "not a small amount" mean the same as "a lot"? Yes, I would say that this is the double negative of the word "a lot", and in this case it means about 3 tablespoons. We're going to fry this for another thirty seconds. I add some fat to the pan. Fry until everything becomes incredibly fragrant. Then I add a tablespoon of flour and fry for another 30 seconds. This will help thicken our future stew.

Now I start pouring in the chicken broth. I have two cups of homemade broth, I add it a little at a time to dissolve the browned bits on the bottom of the pan. Next, pour in the rest of the broth and add the tomatoes, boil for a few minutes, and then place the chicken thighs so that the skin remains above the liquid, because we will stew them in the oven. This way, the skin will become crispy while the meat will simmer gently underneath. We send it to the oven, preheated to 160 degrees, for about 30 minutes. While it's simmering, let's make the dumplings: mix two large eggs, a teaspoon of salt, a tablespoon of sour cream-one very stubborn tablespoon of sour cream, beat everything until smooth, and then add 100 g or about 3/4 cup of flour.

You will get a thick dough that is easy to mix and shape, which is exactly what we will do with two hot spoons. As you can see, I take a glass of boiling water and keep it in a heat-resistant container to dip spoons in. If you don't have two hot spoons, can you use two forks? Unfortunately, no. In this case, no. The fork rule does not apply here. Damn, I should have followed the rule of three. That's why the rule of three actually exists. So, with hot spoons, I scoop up half a teaspoon of dough and drop them into the boiling water. When all the dumplings are in the water, cook them for about 6 minutes. They should be elastic, springy, but tender. Then drain the water, transfer the dumplings back to the hot pan with a large piece of butter,

add a little of the water they were cooked in, and mix so that they are covered with the creamy sauce. These are one of my favorite dumplings. They have an incredible texture and are perfect with chicken paprikash. Last but not least: we need sour cream sauce. I mix two parts sour cream with one part liquid from canned lemons. This is optional. You can simply dilute the sour cream with water to make it thinner, but I use canned lemon juice, which adds a wonderful acidity and richness, almost piquancy. I will also add 1 teaspoon of chopped fresh dill. Beat everything until smooth. And I'll add some chives. I want to add some greens and a nice onion flavor. Meanwhile, our chicken comes out of the oven. Lay out a

layer of dumplings and pour over plenty of our wonderful broth, and of course add crispy juicy chicken thighs, which I will salt additionally, pour generously with sour cream and lemon, and garnish with chives. That's it, my version of chicken paprikash. This is relatively quick and easy to prepare. This is a completely homemade dish from scratch, incredibly flavorful, with tender juicy chicken and crispy skin. And this is another dish that will appear on Cook Unity in the future. I'm working on this recipe right now. Chicken paprikash looks great. You won me over with this paprikash. That's all, friends. Five classic and essential chicken recipes, updated with a variety of flavors, textures, and ideas. Is n't that the essence of great chicken? In

ideas? No. In fact, it's all about taste, texture, and appearance. But aren't these just ideas? No, these are concepts. Not even concepts, these are phenomena. No, they I have an idea. What, how about we end the episode with this? This is a great idea. Thank you all for watching. Please leave a comment below. What are your favorite chicken recipes? Which of these are you going to try? What do you want to see next on this show? Where do you buy fertilizers? How do you manage to find such a good price? I'm starting to do gardening. so this is the main question. This episode was produced with the support of Squarespace.

They have been supporting this channel for over 7 years. In fact, they were my first sponsor. Squarespace is the perfect platform to build your own website and achieve your online goals. Whether you're building a digital empire or just want people to pitch you funny episode ideas, Squarespace has you covered. I really enjoy making food rating videos, and the best part is seeing your suggestions. So I created a site where you can submit your ideas for episodes. Go to rankedwithbabish.com and leave your suggestions, and soon you will be able to see all my ranked lists. With Squarespace's brand new design templates, it's so easy to create exactly what you need. To create your own website, go to

squarespace.com for a free trial and use the code Babish for 10% off your first website or domain purchase.