00:00All right!
00:07Monja, monja, bon appetit, let's eat!
00:11It's time for...
00:12Tanks Cooks!
00:15Bonja, monja, bon appetit, let's eat!
00:18It's time for Tanks Cooks!
00:21It's time, it's time, it's time once again for Tanks Cooks!
00:30Yes, I am making chicken savoy, you know.
00:34That's famous at the Belmont Tavern, which is not too far from me.
00:40And well, I'm going to take my little swing at it and see if I can make it myself.
00:46And well, we're going to start off by making a little bit of a sauce that's going to be applied
00:51to the chicken when we put it in the oven.
00:53But first we have to, well, follow along.
00:57First things first is we're going to take some chicken stock.
01:01Now, it says you use a cup of red wine vinegar. I don't really like vinegar that much.
01:05So, I'm going to take a little bit more chicken stock.
01:18And then I'll put just a little vinegar, just to keep that vinegar taste to traditional chickens and boobies.
01:24I can't stand the taste of vinegar.
01:28All right, we'll pour this into the blender.
01:32Then we'll add in some other ingredients, including a little bit of accent, of course.
01:40Can't forget the accent.
01:43Put in some thyme.
01:55Then we've got to add a little bit of olive oil in here.
01:59Then we've got to add a little bit of olive oil in here.
02:02Da, da, da, da, da, da, da, da, da, da, da.
02:04Gonna make a paste for our chicken.
02:12All right, then we're going to put in some garlic, fresh chopped garlic.
02:17Da, da, da, da, into the blender.
02:21Not without a fender.
02:25Put in the blender.
02:29We're going to take some crushed red pepper and put that in there, too.
02:33Da, da, da, da, da, da, da, da, da.
02:45Now, let's just put a lot of red pepper in this.
02:48Da, da, da, da, da, da, da, da, da, da.
02:52Here we go.
03:00All right, we'll also toss in some oregano.
03:01know. Don't you know. A little bit of this Italian seasoning. Alrighty. Of course, you
03:15got to put in some lemon pepper. And then some pecorino. Well, shit. I put pecorino
03:24Romano. I'm running this up. You fucking pause on me. Fuck, fuck, fuck. Well, looks a little
03:31too liquidy. So if it's too liquidy, I got to put more cheese in it. More pecorino
03:39Romano. Here we go. We want it to be kind of a paste, to be pasty, not liquidy. So we
03:51can spread it on the chicken. Goddamn motherfucker. Son of a bitch. How did
03:59this thing stick like this? I mean, how did this lid stick like this? Goddamn this
04:07thing. There we go. There we go. Alright, let's blend this up some more.
04:30Kind of pasty. Next step is we have to sear this chicken a little bit. So add some olive
04:39oil to the pan. Get it nice and hot and sear the chicken. Okay, now we have to sear the
04:49chicken.
04:49Make sure it's brown on both sides. We're using chicken dyes.
05:09There we go. We'll throw a little chicken seasoning on them too. And a little bit of accent.
05:2210. And we'll brown this up for about six to eight minutes and then it gets ready for
05:30our next part. Alright, time to flip the bird. Yes. Turn the chicken around. Turn the bird
05:37around. Cook on other side now. Turn the bird around. Turn the bird around. Turn the bird around.
06:03Oh, that one puts the inside out. Let's do that like this. That's not good.
06:14Like a butterfly. Like a butterfly. Alright, we'll put a little bit more of this chicken seasoning on.
06:28And a little bit more of this. There we go. Alright, chicken is browning up quite nicely.
06:44Alright, now we go for the next step. Okay, we take this paste we make and we spread it all
07:10over our
07:11chicken. There we go. Make sure it swims in it. Oh yeah, there it is. Swimming in the paste. Swimming
07:29in the paste.
07:31Put it all around. Spin it around. Choke it around. Okay, now we'll take the pizza dough on the other
07:38side.
07:39Make sure that it's all covered up. And we're going to stick this in the oven for 20 minutes at
07:474.50.
07:56Alexa, set a timer for 20 minutes.
08:02All right, we're about halfway through the cooking process. Let's flip the chick inside the oven.
08:08Boop, boop, boop, boop, boop, boop. Turn the bird around. Turn the bird around.
08:16Cook on the other side now. Flip the bird again. Yep, we're flipping the bird.
08:23It's always fun to flip the bird. Here we go. Here we go. And there we go.
08:29Oh, splash a little. All right, looking good. All right, time to take the chicken out the oven.
08:38Let's see how this came out. Oh, yes. Oh, steam. Steam blow in the face. There we go. All right.
08:51Now, I don't think I made this exactly right, but what you could do is take this and plate it
08:59and let the chicken rest for about five minutes before you serve it.
09:06And you can make a little bit of a sauce out of here, but it looks like we already had
09:09the sauce because I made it too loose.
09:12So this is sort of chicken savoy. This is not necessarily the chicken savoy you'd get at Belmont Tavern, but
09:16call this the tank savoy.
09:21And get ready to serve it up with our side dishes. Mm-hmm.
09:27Yeah, we could add some butter in here and some, but since I already put the broth in, we don't
09:34need to do that.
09:35We already got our sauce. This is what I call efficient chicken savoy.
09:41While it rests, it's good to do a little bit of a garnish with some parsley.
09:45So we're going to garnish it up with some parsley.
09:49And then it will be time to plate the meal.
09:54Time to plate the meal.
09:59Time to plate the meal.
10:01Well, let's see how this came out.
10:03We'll take a nice piece of chicken, put it on a plate with our potatoes that we just roasted up
10:07in the air fryer.
10:08And we'll also be serving it with some green beans.
10:11It is time to plate the meal.
10:14Time to plate the meal.
10:20It went a little different than the regular recipe.
10:22You got to use a lot of vinegar in the other recipe.
10:23I don't really like vinegar.
10:24So let's see how this came out.
10:26Looks decent.
10:27Looks nice.
10:28Here's our little chicken savoy.
10:31Of course, if you want to have the real one, you got to go down to Belmont Tavern in Belleville.
10:36So let's see how this actually came out.
10:39My version of it, slightly different.
10:42More beef stocked.
10:43And we got that nice little sauce without making the sauce.
10:47So let's see how we do this.
10:54Solid, solid, solid.
10:55The vinegar doesn't overwhelm.
10:59And of course, you know how I roast my potatoes.
11:04Whether it be on the grill or in the air fryer.
11:07A little oil.
11:09Some spices.
11:11And it comes out quite nice.
11:15So if you have any other recipes to suggest, send them to me.
11:19NJTank99 at gmail.com.
11:20It's grilling season.
11:21It's almost grilling season.
11:23So send me some nice grilling ideas.
11:26And I might use your recipe next.
11:28So next time, manja manja.
11:29Bon Appetit.
11:31Let's eat.
11:33Pr wähl.
11:35Let's eat.
11:48Pet.
11:49Let's eat.
11:52Envy.
11:52Great.
Comments