Chef Kelly Scott
Region: US
Thursday 07 August 2025 21:06:29 GMT
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bumbumgulooso :
Not to be that guy but it is JUS, period. With au jus you’re basically saying with with juice. Love u chef dont hate me
2025-08-08 06:56:29
100
Aine Yore :
When the skin is crispy the meat is still not cooked. Do you flip and cook skin up till the meat is done? If so, how do you keep the fond from burning?
2025-08-08 20:13:03
1
MatiRani :
well, won't chicken get cold whereas the sauce is being made?
2025-08-19 03:19:00
0
nobody_wants_it_80 :
So just a tip...it's 2025 and you can buy boneless thighs.
2025-08-17 04:37:40
0
AJ :
what if i don’t have a stainless steel pan but a nonstick should i still do the same method?
2025-08-16 14:40:08
0
Byrne Bites :
Do you add oil to the pan for the chicken or add to a dry hot pan? This looks incredible! Can’t wait to try it!
2025-08-08 23:38:40
0
Lalapalooza43 :
What oil do uou use in the cold pan
2025-08-10 02:40:11
0
Joe Graham :
How to keep chicken hot when making sauce? Oven? Sauce takes at least 15 minutes to make
2025-08-07 21:36:51
6
Thefashiondisruptor :
Is that sage you cooking with it ?
2025-08-17 20:08:46
0
penguin (taylor's version) :
isnt the sauce almost like a beurre blanc?
2025-08-08 12:19:49
1
JustinAngel :
My 0.02$: the sauce is way too watery. Reduce the wine deglaze more until napa, and then reduce again before adding the butter.
2025-08-08 17:47:06
2
So_cosmic :
This/with cream is also the basis for so many other good chicken sauces like mustard sauce, chicken piccata, mushroom sauce, etc. So many possibilities!
2025-08-07 21:58:47
18
rocinante :
with with juice.
2025-08-08 05:01:44
35
Andrew :
Made this last week and I’ve already made it like 3 more times. This is THE BEST chicken I’ve ever had - thanks for sharing!!! 🙏🏻
2025-08-08 17:12:00
0
nikohpksnb6 :
If I start the pan high it ends up splashing oil everywhere when you add chicken and then ends up overcooking the chicken, any tips?
2025-08-10 00:38:48
0
guy :
This looks really good, but don’t you defeat the purpose of getting the skin super crispy when you pour the sauce right on it?
2025-08-08 06:49:27
1
우유7641 :
Could you do also erewhon's ranch and spicy kale chips please?? I've been looking this up for years but none of the recipes online hits 🥺🥺
2025-08-07 22:32:44
0
not alex :
I’ve made this recipe lots of times using your previous video on crispy chicken thighs, but how do you keep the chicken warm while making the sauce? Even in tinfoil or in a warm oven on a wire rack I’ve found that the chicken skin loses its crispiness.
2025-08-08 03:50:30
0
D_I_Chef66 :
Chicken jus is criminally underrated
2025-08-09 18:44:00
15
A.J. :
For me a good chicken Marsala or chicken piccata is hard to beat. Or fresh seafood. Or a nicely seared steak
2025-08-08 01:34:39
2
kissmibungholyo :
Cold pan technique is absolutely the best for crispy chicken skin!!! But did you forget to mention the sage leaves?
2025-08-08 22:24:50
7
Chef Manal Alalem منال العالم :
that's really easy and tasty ❤️❤️❤️thank you 😊
2025-08-08 16:37:34
2
Ryan Leonard821 :
I don't ever understand chicken thighs it's half fat and grissle, the worst is the boneless ones
2025-08-09 01:56:43
1
Dudley Gooch :
This method of cooking chicken thighs is no joke, especially in a steel pan
2025-08-08 01:01:07
3
RiekeTW :
Linguistically so interesting that „au jus“ fully transformed from a French prepositional phrase (with juice (as in gravy)) into an English noun as used in this video: ‚crunchy chicken with au jus‘ — I feel like that’s a pretty rare process?
2025-08-08 02:28:39
3
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