I Made A Giant Chicken Parm-Stuffed Garlic Bread • Tasty

Do you want to hang out? She is having a hard time letting go. She feels like she is making Mochi prepare for the burial. She listens. Hey, I'm Alvin. Welcome back to Tasty's, who is doing a big show where I make

giant

versions of some from the US. The most loved foods and a fun fact this year is Tasty's fifth anniversary. It's been five years since we started this crazy food adventure and to celebrate I'm making a

giant

chicken

parm

esan

stuffed

garlic

bread

, which is a video I

made

a while ago. I think it will be a lot of fun, so let's get started.

Well for starters I'm going to be making the giant

garlic

bread

from scratch and that means making fresh bread, as you can see this is a starter that's been starting for 24 hours. Now usually people name their starter, I think I might get too emotionally attached if I do, it just won't have a name here and to start I'm going to mix the yeast with the water, the yeast needs time to get bubbly and it will make your work there and in this big bowl I have the flour and a little bit of salt I'm just going to mix this guy up he's getting gassy okay let's open this guy up oh that smell is definitely something come on salt your little box, look at that, okay, can you go out like this? will you go out? oh, he's coming out, he's having a hard time letting go, okay, we all do it sometimes, okay, this guy is done okay, so now I'm going to mix this with the flower, you know what I'm going to use my hands for a a while, it's pretty soft, it feels like you're making mochi, the goal is to get a shaggy dough that's filled with flour everywhere, I think this guy is almost ready to get in all that yeast, look at those bubbles starting to incorporate , this might take me a while, I'll be right back, okay, it's like it's coming together, it's like a shaggy, sticky dough and because this is the

tasty

fifth. birthday episode I thought I would share a couple of stories of what it was like to be here from the beginning.

So fun fact, I

made

this Chicken Parmesan Garlic Bread video a long time ago and it was actually just me here like on a Sunday. The night I thought, ah, this is just another

tasty

video and then I did it, I didn't think much about it, I did it pretty well and now I think I realize that all my best ideas come to me on the weekends when I'm not working . Is it that strange or is it that normal? I think this is there. This is going to be a little complicated. Are you going out? Please come out.

Alright. I probably could have done better. This is not far off course. I feel a little better about it now it's really sticky, you know, I think I'm going to wash my hands, I'm going to wrap this in saran wrap, let it sit for 45 minutes and clean this whole table because I'm a mess, oh look. It's Tasty's 5th birthday, wow, this guy's been testing for about 45 minutes, time to get some air out, which is always a lot of fun because I like to hit things. Oh, I'm not pushy, I promise at this stage, the top is ugly.

This is the folding step, so let's go back to remember more about the tasty. We started exploring more cinematic videos on YouTube and one of the ones I'm most proud to work on is a video called The Magic of Making Bread, featuring this French baker goose. He owns a little bakery in Brooklyn called Lip Primary and I remember editing the sequence where he was folding the dough and I remember it being one of the most satisfying shots I've ever seen, even though I'm not as good as him at this part. definitely reminds me of him, go check it out, so once you have all those ugly little messy bits, you can go underneath and turn it all over, big baby, look at that now that it's been folded and molded a little. better it's like a very firm butt went to the don't care, go to sleep buddy, okay, while the bread finishes fermenting, I'm going to fry the

chicken

in the original video, it's a chicken breast, you know, cut into small pieces, breaded and then fried, since we are going to make it large, we are not going to cut the chicken, we will use the whole chicken breast, salt, a little pepper, but you cannot put just salt and pepper on the chicken, Come on guys, I eat onion powder.

Chicken seasoned with paprika and garlic powder should basically have a different color than all those cracks, there you see it, now the chicken doesn't look like chicken anymore, that's when you know it's been seasoned correctly, trying to get all the seasoning off the pan that has the chicken. It has been seasoned properly, so we coat it with the flour, eggs and breadcrumbs. A pretty classic setup, just like we did in the original tasty video. Shake the excess flour into the egg, same thing with you and we'll dump it into the breadcrumbs and cover it completely, make sure we can cover all the good parts, let's leave them here to rest.

I'll have the other guy prepare for the funeral. It reminds you of the times my friends buried me in the sand once. on the beach and then they forgot about me, okay Allen, be careful, I think that will be too much, but it's okay if you're at home, don't do what I just did, be a little salty, don't put it. two at the same time I got a little excited, but you don't want the oil to be too close to the top, the goal is just to get a nice shell on the top, make it a little crispy, that's okay, good drainage here . boy and drain over here I'm going to bread and fry the other two, these are not fully cooked, the outside is, so once I finish frying the four, I'm going to put them in the oven just to finish cooking them completely.

Excuse me, I have more chicken to fry, so this guy has been fermenting for another 45 minutes and has gotten pretty big. I'm going to do the buzz, oh that was less dramatic than I thought, oh honey look at that, okay let's move on. get all those little bubbles out. You can hear the gas coming out and then fold the top third down and then seal it on the bottom third over the seal to make sure it's a nice oblong shape and repeat that like a nice Christmas log, just kidding, I don't know how they're made Yule logs, so we're going to go and roll and it's a lot of fun to play with.

Reminds me of the giant donut episode I made to make a big log that wasn't that big. great, but okay, this is a very large reptile, this is the largest loaf we can make because this is the largest pan that fits in the oven that we have, so I'm going to let this guy sit for another 45 minutes until grow. one last time and then it's going to go in the oven, so throw up my friend, okay, so the chick will be all cooked and you can't have garlic bread without garlic butter, so I'm going to make a lot of garlic butter, which we'll do.

Start with who's butter, who knew the number of times I've made garlic butter for a savory video is probably over 50. In the past when I'd come up with a lot of these recipe video ideas, there would almost be This Strange spreadsheet where I had a column of popular foods and terms like garlic, butter, chicken, steak, mozzarella sticks, onion rings, all these things and on the other side I had another 20 and I was almost playing this mixing game and combine in which I would like to try combining two random phrases to see if they work, chicken

parm

esan and garlic bread, it actually came out of those two, okay, so the butter is foaming, it's time for the garlic alone to activate the aromas.

I've made this so many times but it always smells amazing oh man okay so I'm going to take this guy off the heat yeah I don't want to put too much color on it because we're still going to put it in the oven later. add some parsley, this is a good and tasty garlic butter recipe, okay, I think the bread looks pretty ready, so I think it's time to roll out and bake this giant loaf of bread for this chocolate bread, so this garlic butter has a home. So it smells amazing, this is the final look of the bread before putting it in the oven.

I'm going to write down the first, two, three, four, five and six. I'll put it in the oven, come on, come on, let's go, everyone, let's get to this. He's a heavy boy, well, hey, look, you move Sparta too much, okay, and here you go, big friend, okay, bye, friend, see you until you're big again, okay, that's how it came out bread, it is a beautiful bread that looks and smells very proud. From that, he grew up to be an excellent bread boy, oh, little friend, in the original video, normal sized bread is cut into sections and hollowed out, so I'm going to do that, but on a large scale there is a scene of ratatouille. where chef colette says you can tell a loaf of bread is good not by the smell but by the sound.

I hope this bread is good. Oh yes, it's good bread. Hear music to my ears. Sorry, I had a lot of fun doing that and the next step. it's fluffing it like in the video to make room for the chicken there's really nothing like freshly baked bread it's hot look that's wow this is steaming can you see that's one I'm looking at you that's a little scary don Don't do that oh , this bread is so good, oh, it smells amazing, I want to do this for the rest of these pieces, I'll be right back, okay, so all of these have been fluffed, it shows and I'm going to get started. the chicken stuffing process by putting a whole chicken breast here, so let's look at how we're going to do this and just start stacking.

Wow, this will be a delicious meal. Let's look at all those spaces that need to be filled with cheese. Let's do another one. trim it a little, that's fine, please adjust, that's a tight fit, yes, vertical might be the way to put some cheese in there, yes, that's fine, so each of these pieces has been

stuffed

with chicken and cheese and just like in the video, the last part is to Transfer them to a tray and spread them with garlic butter to seal the ends. We have the tips. Make sure all the little cracks and crevices go around them and this guy is ready for the oven and this is where all the magic will happen.

You guys go, okay here we go, let's take this guy out, let's see how you do big guy, this is the good stuff, okay, we're going good, and we've got a nice marinara sauce here to go with the garlic bread and just for you. nice big old cheese, oh hi, that's good, I think it's time to eat, look at this beautiful boy who is quite big. Gotta cut this guy's knife and fork, oh that's crispy, oh my god, it smells so good, damn. Not even kidding, some sauce, it tastes better than the video I made a while ago, that's crazy, I'm going to keep eating this, please excuse me for a moment, okay, you're probably wondering what will happen to All this. garlic bread and all this chicken and honestly you know I wanted to be able to share this with friends and people that I like to feed but unfortunately that can't happen this time so if you'll excuse me I have a lot of garlic bread and chicken . to consume so I'll see you next time, yeah, cut the video.