[{"data":1,"prerenderedAt":92},["ShallowReactive",2],{"video-xiq08w":3},{"video":4,"relatedVideos":70},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":29,"categories":54,"channel":67},1011629,"xiq08w","ScuKHb0izH8","How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece","Brian Lagerstrom walks through an ambitious, restaurant-caliber deboned pan-roasted chicken from start to finish — including slow-cooked roasted chicken stock reduced into a rich French-style glace, a 4-hour herb brine, and a high-heat sear-to-oven technique. The video also covers how to debone a half chicken, why wet brining beats dry brining for boneless cuts, and how to finish with herb butter basting for perfectly crispy skin.","PT14M18S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28],"French technique","chicken jus","mirepoix","slow cooker stock","herb brine","deboned chicken","gluten-free","chicken glace","restaurant technique","cast iron","butter basting","wet brine","pan roasted chicken","high heat roasting","stainless pan",[30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53],"chicken backs (5-6 lbs \u002F 2.5-3 kg)","chicken feet (1 lb \u002F 0.5 kg)","onion","carrots (3-4)","celery stalks (3-4)","leek","olive oil","water","tomato paste (25g \u002F 1 Tbsp)","unsalted butter (50-70g \u002F 4-5 Tbsp, for glace)","salt","gelatin packets (optional, 3-4 packets)","water (1 qt\u002FL, for brine)","salt (150g \u002F 1\u002F2 cup, for brine)","granulated sugar (50g \u002F 1\u002F4 cup)","bay leaves (2)","garlic (1 head, halved)","fresh rosemary","fresh sage","fresh thyme","ice (1000g \u002F 2 qt)","whole roasting chicken (~3 lbs \u002F 1.5 kg)","vegetable oil (3 Tbsp)","unsalted butter (50-70g \u002F 4-5 Tbsp, for basting)",[55,61],{"id":56,"name":57,"slug":58,"emoji":59,"color":60},202,"Poultry","poultry","🍗","#C8860A",{"id":62,"name":63,"slug":64,"emoji":65,"color":66},405,"Advanced Techniques","advanced-techniques","🔬","#2C3E6B",{"name":68,"slug":69},"Brian Lagerstrom ","brian-lagerstrom",[71,83],{"id":72,"code":73,"youtubeVideoId":74,"title":75,"description":76,"youtubeDuration":77,"youtubeIsShort":11,"contentType":78,"channel":79},1013811,"4n5e7c","YTzUMwbb4KI","How Restaurants Dry-Age Chicken for 3 Days to Achieve Shattering-Crisp Skin","Chris Young reveals the restaurant secret behind truly crispy roast chicken: dry-aging the bird in the fridge for several days to reduce skin moisture from 60% to 40%. He explains the food science behind how dehydrated skin forms a waterproof glass-like structure when roasted at high heat, and shares practical tips on temperature, resting, and avoiding steam-ruining vegetables.","PT3M11S","TECHNIQUE_AND_TIPS",{"name":80,"slug":81,"avatar":82},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":11,"contentType":12,"channel":90},1011816,"6shftw","rPVCYfAKYag","The 285°F Slow-Roast Method That Makes Homemade Chicken Taste Like Rotisserie","Brian Lagerstrom reveals how cooking a dry-brined whole chicken at just 285°F for 3 hours replicates the juicy, shreddy texture of grocery store rotisserie chicken at home. The video also covers a restaurant-style potato purée passed through a fine-mesh strainer and a quick pan sauce using chicken drippings and a light roux. Perfect for anyone who wants an impressive but approachable weekend dinner.","PT10M1S",{"name":68,"slug":69,"avatar":91},"https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181064704]