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Pro Chef Turns 2 Rotisserie Chickens Into 4 Meals For Under $12 | The Smart Cook | Epicurious

Byamazingfoodstv


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
—
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
—
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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37 Comments

  10. 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.

  14. 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.

  19. 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).

  25. 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+!

  28. 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

  29. 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.

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