-Welcome, new year, new you,
2020, "Cooking Show."
How much fun is this?
[ Crickets ]
[ Laughs ] Silence.
Peter here has an award-winning
Buffalo chicken dip.
We had a party here
last year at work.
It was like a competition
where everyone made, like,
a different side
for, you know, football.
Peter won.
I helped him a little bit,
and it was delicious,
and I said we should put
this recipe on the site,
but let's tweak it
a little bit.
What we're going to teach you
in this recipe
is how to roast
a perfect chicken,
how to make
a homemade ranch dressing,
and that's it, basically.
You're learning those
couple things,
maybe some more little tidbits
along the way. Who knows?
We are going to
take our chicken.
I always like to tuck
the wing tips under.
Hi, hi, Peter, hello.
Okay.
You're going to tuck it under.
So it just tucks under
just like that.
That kind of holds it in place
a little bit,
roasts more evenly.
Also, for presentation purposes,
it looks nicer.
So I'm going to season my bird.
I just like to season it
with just plain old salt,
kosher salt.
So season it kind of all over,
don't forget to season
the inside, as well.
This is almost a brine.
It's a dry brine essentially.
I'm also going to tie
the legs together.
So just like this, okay?
So we've salted our chicken.
We're going to leave it
in the refrigerator
overnight, uncovered.
The next day, you're going
to take your chicken
out of the refrigerator
and leave it just on the counter
for about an hour
to come to room temperature,
and then you're going to
roast it
at 425 degrees
about an hour or so.
I've already taken the liberty
of brining
and roasting a chicken
because I need it to be cool
in time to do this recipe.
So that's already done.
We have our beautiful
roasted chicken.
You could roast this a day
ahead of time,
but this is cool enough
that we can take it out and...
Ooh, yeah, ooh,
I squirted myself a little bit.
So remove that old string,
and what we're going to do
is break down this chicken.
I'm going to save all the skin
because the skin,
I am going to crisp up
in some hot oil
and make almost like,
well, crispy chicken skin.
It's going to be a garnish for
this, which is pretty delicious.
Trust me, if you put crispy
chicken skin
on top of this
to garnish, you'll win.
You're going to win
the Super Bowl with this one.
I'm just going to break down
our chicken.
I am going to be a little bit
more gentle with my skin.
All this good,
good juice in here,
I'm going to pick the meat,
and I'm going to put the meat
back into this juice.
Don't discard all this.
That's all good flavor.
Discarding our bones -- save
the bones for chicken stock.
You could literally just cover
this with water,
the bones and stuff
and the excess stuff you have,
and make chicken stock with it.
It's super easy.
So usually I would do this,
I would carve this a bit nicer.
We're just going to rip it off
with our hands
because it doesn't matter.
Buffalo chicken wings
were invented
in Buffalo, New York around 1964
at the Anchor Bar.
A little bit of dispute as to,
you know, why it came about.
The mom of the place says it was
because the son came in.
She needed to, like,
make something for the kids,
and nobody wants
the little wing tips
or whatever, all that stuff.
They never really used it
for anything.
So they kind of fried them up,
made the sauce, away you go.
You're going to pick off
all this meat,
shred it up a little bit.
You want it all bite-sized.
Don't forget, I think
I missed my oysters.
That is the best part
of the chicken.
You save that for yourself.
Okay?
Peter, you know what?
You can have this one.
Come here.
-Oh.
-Oyster. Oh, what if I just
didn't give it to you?
I don't want to give it
to you now.
There, with that little salt.
Get it in there?
-Mm. Yeah.
-It's good? You're welcome.
Sorry, sorry, you guys.
You get fucking nothing.
You're going to get the dip
at the end, okay?
Don't forget to save
that old wishbone.
Peter and I are going to pull it
in a little bit.
Not too finely chopped,
roughly chopped,
you don't need to, like,
cube it or anything like that.
I'm going to put it back
into these juices here,
let it soak up
all that extra flavor.
Look at that.
Mix it all in there,
all those pan juices.
That's, like, the best part.
It's what you're making
your gravy with.
You're basically doing
the same thing here.
I'm going to heat up some oil.
We're just doing
a little shallow fry.
We're going to take
our chicken skin
and just kind of roughly
chop it medium to, like,
I think I say in the recipe,
like, 1-inch pieces,
but it doesn't matter.
Nothing better
than crispy chicken skin.
Why are we going to throw away
that delicious skin?
At first, I thought about
putting the skin
back into the dip.
Then it gets kind of lost
in there, and it's not crispy,
and then nobody really likes
weird chicken skin
in their shit.
At the end of the day, all I
want to do here is make a dip
that Peter will be proud of.
I want him to like my dip.
I don't want him to like it more
than his own dip.
I know I can't beat that dip,
but I just want you, Peter,
to like this dip enough.
Okay, I'm going to fry this up.
Ooh, yeah.
Whoo, look at her go.
It goes fast.
It only takes about
a minute or two.
Once it stops basically
bubbling, it's essentially done.
Take that out, put her there.
Second batch
of it's going on in.
Be careful, don't burn yourself.
Okay?
You can also do this ahead
of time. It will stay crispy.
Let it dry completely,
let it cool down,
and then put it
in an airtight container,
and it'll stay crispy.
Look at this beautiful
chicken skin.
[ Crunches ]
You heard that?
Oh, it's so good.
We got that all taken care of.
We can make our homemade ranch.
Okay?
A basic ranch is going to be
mayonnaise, sour cream,
a little bit of buttermilk,
about a tablespoon or so,
a 1/2 teaspoon of white vinegar,
some garlic powder,
dill, and chives,
and you have homemade
ranch dressing right here.
Peter is very skeptical always.
He thinks that homemade ranch
comes out more liquid-y
than store-bought ranch.
You can't tell?
Do you want me to get out...
-Yeah, get the ranch.
Do you have ranch?
-Yeah, of course I do.
Okay, ready?
Wait, close your eyes.
-Okay. Ready?
I don't trust you.
-Close your eyes.
Close them, close them, come on.
I don't want you
to see what -- All right.
-All right.
I'm not looking.
-Okay, ready?
-Yeah.
-Okay?
Now try that one.
They taste pretty similar,
right?
-Yeah, they taste about...
Is the second one store-bought?
-Which one do you like more?
-The first one? [ Chuckles ]
-[ Laughs ]
♪♪
-That's yours.
-Nope.
-I don't know.
-The first two were both mine.
What I just gave you was
the store-bought.
[ Laughs ]
-I can just do this.
You don't need to feed me.
-I'm going to feed you.
I like feeding you.
They're different, but, like,
the same thing.
-Yeah, it's different.
-Maybe it's fancy
Buffalo chicken dip, is what
we're calling it, okay?
One of the essential,
in my opinion,
ingredients in Buffalo
chicken dip
also would have to be
the bleu cheese
because classically, you know,
Buffalo chicken wings,
they get a bleu cheese
and/or a ranch dip.
So we're going to kind of
combine the two.
So this is all based off
of Peter's recipe,
which, if I can call you out,
Peter, for one second,
is based off
of Frank's RedHot recipe.
Am I right?
Which is directly on the bottle.
It's one package of cream
cheese, which we're using,
1/2 cup of Hidden Valley Ranch,
okay, 1/2 cup of the wing sauce.
We're going to use 3/4 cup.
Peter uses the whole
bottle of this.
Whoo, crazy.
Half a cup of crumbled
bleu cheese.
This is about 1/2 a cup.
I think it's 4 ounces.
And 2 cups of shredded chicken.
That's it. We're adding to it
cheddar cheese.
I'm going to put about 2/3
of this cheddar cheese
into the mixture,
and then I'm going to
put some on top.
We're going to put it
in the oven.
It's going to be delicious.
Bleu cheese goes right in.
Okay?
We're going to do
almost all of this.
Amanda,
where's my snacking cheese?
It is already too late.
3/4 of a cup of wing sauce,
whatever sauce you want.
Now, remember, wing sauce
is mainly just
a really vinegary hot sauce
mixed with some butter.
Now, look, our chicken
is looking really good.
It's soaked up a lot
of those juices,
and we're just going to dump
this all into here.
Give it a mix.
Gonna add the cream cheese.
What you were doing
in the recipe
when I was helping last year
for this dip party,
which he won,
was taking the cream cheese
and spreading it
in the bottom of here.
And I was just like,
"Why don't you, like,
crumble it,
like, into little chunks
so that you have little pockets
of cream cheese in there?"
Throw it on in, in little,
like I said, chunks.
Adon says that's one whole
little packet of cream cheese.
You want to try a bite of it
like this before?
No, we'll wait.
We'll wait until it's done.
We'll wait until it's done.
We'll wait until it's done.
Okay.
This is Buffalo chicken salad.
You could put it in the oven
like this,
"But why not add more
cheese on top?" you said.
We're going to.
So we did.
In the oven, 425,
10 minutes or so.
Ready for this?
Come over here, Peter.
We got a wishbone ready to go.
Ready?
One, two, three.
Oh, ooh.
Oh, no, where'd it go?
[ Laughter ]
Gross.
-Who won?
-No one won it.
No wishes come true.
-Wait, both our wishes
come true.
-Both our wishes come true.
Dip has been in the oven
for about 10 minutes at 425.
We turn on the broiler.
We're going to stick it
under the boiler just to let
the cheese melt a little more.
That looks pretty good.
Now we're going to wait,
like, 10 minutes
because this will burn
everything
about your mouth right now.
Serve it with celery sticks,
classic, some tortilla chips.
You can also do some bread,
if you want,
whatever, it doesn't matter.
We're going to put our crispy,
crispy chicken skin on top.
Oh, my gosh, it literally looks
like pork crackling.
Then we're going to put
some scallions on top, as well.
Ready for your football dreams
or nightmares.
Should we have Amanda
hold the camera,
and you can come
and eat this with me?
-Jump on in there, man.
-Hold the camera.
Just hold it.
All you have to do is hold it.
-All right.
-My first lesson.
Okay, what do I do?
-Oh, okay.
-Put it up on your shoulder.
-Hold it on my shoulder.
How do you know
when you're level?
-We good?
-Should I move this board
out of the way?
We'll just do this.
We got our football plates.
-Double board.
-Plate for you, plate for me.
We got some extra ones.
Here we go.
I'm really excited for you
to try this.
I really do hope you love it.
-I think I will.
-Cheers.
-Cheers.
♪♪
-It's pretty good, right?
-It's good.
-I'm not saying
it's better than yours.
But you approve, right?
-I approve.
-Yes. That's all I ask.
Cheers.
-A different take on Buffalo
chicken dip, but a good take.
-Where can we get
the recipe, Peter?
-On the link below.
You can find the recipe
in the link below.
♪♪
♪♪
