Chef Dan Giusti returns to show us just how much is possible with a couple of supermarket rotisserie chickens and some ingenuity. Watch as Dan prepares a day’s worth of meals, each taking store-bought rotisserie chicken from the ordinary to something unexpectedly delicious. The best part? All 4 dishes will cost you under $12 in total.
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Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works–by bringing professional chefs into institutional spaces to apply their knowledge to new environments– The Smart Cook intends to do the same by bringing Chef Dan’s experience and knowhow into your home with delicious recipes prepared on a budget.
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Follow Dan on Instagram at @dan.giusti and @brigaid
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0:00 Introduction
1:25 Breakfast – Chicken Cacciatore
6:05 Snack – Chicken Salad With Crudités
9:51 Lunch – Slab Salad
14:23 Dinner – Chicken And Biscuits
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Director: Rusty Ward
Editors: Boris Khaykin, Andy Morell
Director of Photography: Ben Dewey
Producer: Tommy Werner
Assistant Producer: Dimitri Lazarashvili
Culinary Producer: Kelly Janke
Culinary Assistant: Jessica Do
Camera Operators: Lauren Pruitt, Miguel Zamora
Audio: Janet Santana
PA: Angela “Aya” Rivera, Oadhan Lynch
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
Jonathan Wise
Maria Paz Mendez Hodes
Ali Inglese
Dan Siegel
Rhoda Boone
Alford Daley
June Kim
Holly Patton
Myra Rivera
Billy Keenly
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Thanks everyone for taking the time to check out this episode!
I’m doing my best to come up with some fun, easy and delicious recipes that are inexpensive to put together.
Let me know what you think :).
13:30
16:30
Love this series so much!!
Love this video but you lost me at "Lunch" with the ICEBERG LETUCIE. My X is a VET and they do not even use ICEBRGER Lettuce for RABIT FOOD.
Its like Straw. NO nutritional value.
I made this Chicken and biscuit dinner recipe and it was perfect. Sending much love for Chef Dan…
I absolutely love this guy. What a treasure.
Have I been wrong about dry roasting mushrooms before putting them in oil? Cooking them with oil first to me creates a sear that locks in the moisture and makes them spongey.
Thank you for thebreakfast option. Just made it over Garlic & Cheddar Biscuits and it was amazing. This recipe is exactly what I needed!
Where can I buy $.30 worth of tarragon? BUSTED!
This is great but disingenuous to suggest that something like 1tbsp of tarragon is 30c. Where are you using the rest of the bunch of tarragon or the wall nuts? C'mon. Whole cost needs to be attributed to the whole purchase price of niche ingredients. Otherwise great.
'Taste it off my finger. That's what the customers like to see.'
I’ve happily used these delicious solutions a few times ❤
Last dish was basically a chicken pot pie 🥧
When I'm watching a lot of Epicurious videos like the three level chefs and whatnot I tend to kinda play them in the background while multitasking a bunch of things, however when Dan is on screen I cannot do that. I actually pay close attention to everything he's saying and if I happen to get distracted for a second I instantly rewind, he's simply a natural at teaching and keeping you engaged on top of the fact that he's at the level of skill.
Such white people food like come on such unrealistic meals.
the chickin salad is exquisite and I suggest using hemp seed oil since it's a garnish. Tasty
Thanks so much for these great meal ideas! I’m off to the supermarket!
This man is off the chart SEXY. 👍👍👍👍👍
You can tell he has years of fine dining pounded into him by the way he sometimes holds utensils while plating, steadied with two hands, trying not to ruin the rest of the dish even though he no longer has to do it. By the way, he was head chef at NOMA for a while (rated best restaurant in the world for some time, some of which was when it was considered the best).
I love this guy
that's not chicken salad, that's chicken and salad
Ah yes…4 large eggs for $.84…simpler times…
Dude is awesome but if it ain’t curly it’s pronounced ondeev. The curly ones are n-dive.
I’ll go back to my pretentious hole now…
Watch me turn two rotisserie chickens into one meal using nothing but my hands.
This is the best chef on the internet. And every dish he makes is stuff that I 100% would want to make at home. His presentation style is perfect. No fluff, but his personality is great. A+!
Rotisserie chicken bones make great soup.
Watching this now.. Add $4 is front of that egg price buddy.
either lose the prices or put what store, what city, what date you bought things at. no one is buying 0.03 worth of chili flakes. A rotisserie chicken is way over $12 where i live. get outside of america
Second time I heard him talk about mushrooms steaming or onions steaming if you add salt.
And a lot of you praise this dude like everything is amazing.
Yes salt assists drawing water out of foods.
In the case of anything you're trying to caramelize, you sprinkle a little salt to speed up the process of the water drawing out and then it evaporates the moment it hits the hot asfk pan!
Once the water is gone those foods begin to maillard reaction. Caramelizing and sweetening with its own umami.
Ya maybe don't put a lid on it.
Praise the supermarket rotisserie chickens, them things are always great bang for buck lol
What type of kitchen knives do you recommend?
@danielgiusti731 I got goosebumps seeing u cook all 4 chicken rotisserie meals but in a good way… cook for me please 😩😫🤣😂😅😋
i want to make EVERYTHING, ty chef, lots more vids plz
What, no desert?
Ok not related to the recipe but it must be said, man a man that can cook a delicious meal AND is frugal?! That's the man of my dreams. 😍
This guy is a food gangster 😎
Andre from The League can cook?!