Marco Pierre White's Favorite Dish is NOT for the faint of heart

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-antichef

Jamie: has a gas stove Also Jamie: arduously uses a tiny pink Bic lighter to singe pig’s trotters

Marco's recipes are one step above the classic renaissance recipes that are basically like: "Use some of this and that and then prepare it in the normal way. Serve it forth."

So ex chef's opinion here and i'm not claiming to be a Marco-level, but the reason it called for chicken legs is because restaurants used to mostly order in whole chickens (which usually came without the feet). The breasts were cut into supremes and the legs weren't really used that much in recipes but instead used to create a fond as the basis for a pan sauce and/or to make stock. In this type of application chicken feet are actually a better option.

Master butcher here, processing rinds (skin) dulls your edge very quickly, when it gets harder to seam between rind and meat rehone your edge with a steel. Most larger organs have that membrane including us, it's how the body keeps our bits separate and protected from their neighbors. The paper towel trick you used with the rind works well with organs too. Well done for doing something most would never try to do, side tip, next time you make some pork bone broth or stock use a trotter or two, the flavor and sheer amount of collagen take it up a notch.

Marco Pierre White terrifies me. I’d be afraid of cooking one of his recipes only to mess it up and have him come screaming into my kitchen.

These recipes are insane. I really feel like these dishes are meant to be prepared by an entire team of cooks.

Just a little tip for straining liquids through cheese cloth. Instead of straining multiple times through a single sheet of cheese cloth, try folding it so there are 4 layers of cheese cloth. Passing it through 1 layer of cheese cloth multiple times wont strain out much more than doing it one time, but straining it through multiple layers at the same time will.

good news is that those chicken feet can be parboiled, cleaned, and then simmered with mirepoix for a long time to make a delicious chicken stock that will be nearly gelatinous, and could be used in hundreds of recipes and frozen indefinitely, so it's not a total waste.

This was hysterical. I highly doubt that White actually expected a home cook to make this ... this ... words fail me. The end result was a plated match! You're a champ! I hope Marco Pierre White sees this and sends you a dozen roses. Or a gallon of Hennessy. Or some white pepper, at least. Keep these coming, love them.

"2 bay leaves... I'm not driving!" I don't know why that cracks me up but I'm glad Jamie reads the comments because I'm clearly not the only one. 😆

This is what my gran called 'pretentious food'- ridiculously complicated to make, lots of expensive ingredients, fancy plating, and not much to eat at the end of it, especially for the amount of work. It's a flex. It takes an impressive amount of skill to make it. Good job Jamie!

The thing you’re blitzing with cream is mousseline, and you normally cook off a drop to taste for seasoning. When you wrap the pigs feet, use cling film instead as you can get the roll tighter and have a better end product. Also start your potatoes for mash in cold water then bring up to the boil, as a general rule for anything grown beneath the ground.

The fact that you dive in head first to recipes that scare you, and you conquer them, is highly respectable.

"Pan" in England is a catch-all term for any kind of cooking vessel, particularly in north England where Marco is from

I am so glad that you are bringing back these recipes from when we USED all of the food that we bought ..my Mom ALWAYS says that food back in the days when they ate tongue, feet, bones, that food tasted so much better and you NEVER had any waste…👍😀

I highly suggest showing the lemon tart recipe from this book, it is pretty simple and easy to make, even for novice in the kitchen (aside from the pastry, which can easily be substitute with a store bought crust), I don’t think I have ever come across any recipe that offered such spectacular flavor for so little effort, which makes it a perfect dish for any home cook!

Jamie, that was heroic. I’ll certainly never do it, but I’m glad you took one for the team.

From Knorr stock pods to assuming you know what the hell a "sweetbread" is and how to prepare it. Classic Marco

In the past, I have watched your videos and thought “I should make that.” Not this time!! I absolutely love your videos and look forward to them every week.