Pro Level Deboned and Pan Roasted Chicken (THE BEST of your life)

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5-6lbs or 2.5-3kg chicken backs
1lb or .5kg chicken feet
1 onion, cut into chunks
3-4 carrots, rough chopped
3-4 stalks celery, rough chopped
1 leek, stem and top removed, rough chopped, & rinsed
Olive oil
25g or 1Tbsp tomato paste
50-70g or 4-5Tbsp unsalted butter

Lay chicken backs and feet onto sheet tray and roast at 475F/245C for 30-40min.
Place chopped onion, carrots, celery, and leek onto tray. Toss with olive oil and roast at 475F/245C for 30 minutes until caramelized.

Add roasted vegetables and chicken bones/feet and veg into slow cooker along with chicken and veg fond from roasting trays. To work up fond, pour off excessive fat (from chicken tray) then add about 1qt/L water onto tray and scrape up fond with a wooden spoon. Add to slow cooker. Add tomato paste and water to cover. I use about 5qt/L in my 8qt cooker. Slow cook for 12 hours.

Strain out liquid and skim off fat from top. Refrigerate until ready to reduce.

Add stock to large heavy-bottomed pot. Add 3 packets (20-28g) of gelatin mixed in water at this point if you didn’t use chicken feet in your stock. Bring to boil and simmer over medium heat for 45min to1 hour to reduce, stirring every 15 minutes. When ready, stock should have reduced significantly, bubbles should be large and glossy, and a spoon pushed through should leave a trail.

Transfer glace to a small sauce pan over medium heat and add butter. Swirl as butter melts to emulsify. Stir in a pinch of salt.

1qt/L water
150g or 1/2c salt
50g or 1/4c granulated sugar
2 bay leaves
1 head of garlic, halved
Several sprigs of rosemary, sage, and thyme for brine + additional to finish
1000g or 2qt ice
2 halves skin-on deboned chicken (see video @4:32 for process)
Vegetable oil
50-70g or 4-5Tbsp unsalted butter

Add water, salt, sugar, garlic, and herbs to a sauce pan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5min.

Add ice into a large (at least 4qt/3.5L) container. After brine has seeped, pour it over the ice. When melted the brine is ready. Add deboned chicken halves, refrigerate, and allow to brine for 4 hours.

After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool for extra credit). Refrigerate uncovered to dry further until ready to cook.

Preheat large, heavy (12”) stainless or cast iron pan over high heat. Preheat oven to 475F/245C – turn on vent hood if you have one.

Add 3Tbsp canola or vegetable oil to pan. Carefully lay in 1 half of chicken skin side down and press to ensure contact. After 2-3mins, after skin has taken on golden color, transfer pan to preheated oven to roast for 7-8min.

To finish, return pan to stovetop over medium heat and flip chicken to skin side up. Add butter and several more sprigs of rosemary, thyme, and sage. Baste skin side with herb butter for 3-4 min as shown @12:13. When done, internal breast temp should be 150F/65C.

Place chicken on wire rack, pour over herb butter left in pan, and allow to rest for 5min. Top with generous amount of chicken jus (glace).

EPIDEMIC SOUND. Free trial available at:

#debonedchicken #panroastedchicken #bestchickenrecipe

0:00 Intro
0:20 Roasted Chicken stock
3:28 Chicken herb brine
4:26 Deboning and brining the chicken
7:58 Other tasty meats (ButcherBox ad)
9:03 Turning stock into reduced chicken glace
10:20 Cooking the chicken
12:47 Finishing the glace and plateup
13:56 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!



  • Brian: your talents, techniques and cooking skills are impressive. I am a grad of CIA (many years ago) and find your videos and cooking style truly artful and of high quality. Thanks. Wish I could find these recipes on your website.

    Peter Alessio 21/10/2022 pm3:57
  • What sides would you serve with this? I’m thinking some pan fried mushrooms

    Justin Boydell 21/10/2022 pm3:57
  • One day I go to work and my chef at the time asked me if I ever prepared a boneless half chicken. I said no and he patently walked me through the process, guiding me until my end product was just right.

    The next day I had to do it for a party of 165. Dude was a dick lol

    Mark 21/10/2022 pm3:57
  • Can you put the chicken broth in the fridge and let the fat solidify as an option if you’re not doing it all in one day?

    David WIlson 21/10/2022 pm3:57
  • I’m 84 hours into a 120 hour water fast and this recipe has my mouth gushing

    Apollo 21/10/2022 pm3:57
  • lol that little blast of metal music at the blow-dryer reveal

    Andrew MacKay 21/10/2022 pm3:57
  • Tip for folks that aren’t Brian- Leave the towel on the handle because you WILL forget it’s screaming hot. The was painfully demonstrated by the blisters on my hands from doing it myself hahaha! And I know better!

    I blame it on the 2X IPA 😊

    GEAT video and awesome dish. The burn was worth it.

    Rob 21/10/2022 pm3:57
  • Yep, you have my vote to continue to slip in high end techniques. Not every dinner needs to be slapped together in 45mins. Always enjoy a challenge….

    Valeria Vine 21/10/2022 pm3:57
  • I know what I am making that family for Christmas…
    …wait. I forgot the family got larger…
    Welp, time to make 10 servings of this at once 🙂

    Sauce can easily be done months ahead of time, but the chicken will be tricky to get all out at once, unless I keep them warm in the oven

    Nate 21/10/2022 pm3:57
  • I'd love to see this in a complete meal, maybe even multiple courses. It was a nice lil change to see a high end process instead of the very accessible recipes and techniques. I enjoy them both!

    Coryl Addy 21/10/2022 pm3:57
  • Awesome as always. I really like these channels that do it right and have a fun time with some serious cooking. Also, Id assume you have viewers of various levels of skill so it would make good sense to showcase various level of technique as well.
    *BTW your potato buns (which I sometimes substitute stuffing instead of cooked potato) featured in your Chicken Salad Sandwich video are a staple in my kitchen. Thanks again Bri

    monk3608 21/10/2022 pm3:57
  • Looks Delicious BUT It will take one week to prepare it ! 😉

    Orelvis Perez 21/10/2022 pm3:57
  • THIS is food porn….!

    gabbadj 21/10/2022 pm3:57
  • Watching you debone the halves reminded me of deboning whole chickens so that you wind up with a little chicken suit that you stuff, truss and roast. When it comes time to carve, you can freak out unsuspecting guests by starting to carve across the chicken and producing beautiful slices of chicken and stuffing.

    Anthony Pelletier 21/10/2022 pm3:57
  • Im sure good mashed potatoes goes well with it… looks delicious ….I'll tackle this sometimes next week…hope it'll turn out somewhat close to Brians… thank you for sharing sir…

    tuluvota 21/10/2022 pm3:57
  • Holy crap. I better stay in my lane, back to the "1 hour pizza" video for me.

    400FeetUp Videos 21/10/2022 pm3:57
  • Just wanted to say that I made this for dinner last night and it was absolutely delicious. I really want to try it again sometime soon and iron out a few of the little kinks that I had

    Bobby Hill 21/10/2022 pm3:57
  • How do you clean pans with that damn sticky, practically polymerized oil on them?

    The Internet 21/10/2022 pm3:57
  • 🤤

    Kevin Etzkorn 21/10/2022 pm3:57
  • I'm going discard all this precious schmaltz!?!? Fuck your channel douchebag.

    1noduncle 21/10/2022 pm3:57
  • You honored the death of this chicken.

    Jean-Baptiste Lainé 21/10/2022 pm3:57
  • Hey Bud … I made it tonight 10.10.22. It was nothing short of a perfect 10. Thanks again Mr. B!

    Hollis Lee 21/10/2022 pm3:57
  • So a question: you prepared both halves but only cooked one? Would 1 serving for each you and your partner be 1 half split? Or would you cook both at the same time with 2 pans going at once?

    tork1988 21/10/2022 pm3:57
  • Excellent video!

    Hillary Bean 21/10/2022 pm3:57
  • You legend! Thank you for sharing your wisdom and knowledge.

    thefeelcompany 21/10/2022 pm3:57
  • You know, you could just strain your chicken stock then put it in the fridge overnight. The fat will rise to the top, congeal, and be pretty easy to scoop off. Just saying.

    Comes a Horseman 21/10/2022 pm3:57