The final day of Viewer Recipe Month has arrived and we’re doing something with Buffalo Chicken that you’ve likely never seen before…
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Attention buffalo chicken fans we’re about to take your beloved dish and turn it on its ear or put it in a bowl to be more accurate because courtesy of Craig Mercier 4180 for viewer recipe month we’re not Mak buffalo chicken we’re making buffalo chicken soup never heard
Of it before never heard of it before I’m looking forward to this I’m certain it’s going to be delicious actually it brings up a point while I’m standing here we’ve gotten hundreds and hundreds of viewer submitted recipes for viewer recipe month some very original some unique some I’ve never heard before
Buffalo Chicken Soup For example some we get multiples of 10 people say the same thing but here’s the deal if you submitted one and we didn’t use yours I’m sorry that’s the way it goes the one we grab is the one that gets the knife if we make it so this happens pretty
Quickly we’re cutting some vegetables and then we’re just plowing everything into a little pot and away we go two bunches of green onions three stocks of celery these we will cut and when they’re chopped up they go into a pot and they start sautéing oh and by the
Way Craig says if you don’t want to do the green onions you could do one yellow onion but I’m never going to say no to Green Onions wow that was close did you see that my heart is is racing God all of this is going in our little
Pot it has melting butter in it we try not to spill as soon as I said that this guy jumped oh God and these we saut for a couple minutes until they soften I’m questioning the size of my pot actually I believe I’ve severely underestimated
The size of the pot that I’m going to need so we’re going to do an in cooking session swap over like that little guy big guy but you want all this business in here you’re getting a real behind the scenes look here all right another
Minute and we carry on at this point we give it 1/4 cup of allpurpose flour we mix that in well and give it about a minute or so of cooking it doesn’t look like it’s doing much but it’s getting rid of the raw flour taste and you don’t
Really want that I’m sorry you don’t want that not that you don’t really want that you absolutely don’t want that next in is 3/4 of a cup of chicken broth followed by 3/4 of a cup cup of milk Craig admits to using half and half if
You want it a little thicker if you want your waist a little thicker no judging all right well it’s time to add the other ingredients one of which is chicken that I need to cut so let me try not to burn myself I’ll move that I cooked a chicken breast for this Craig
You got me doing work here buddy I need two cups so let’s cut two cups and I’m going to suggest that you know you’re going to make these pieces bite size think about how people are going to eat your soup all look like two cups sure we do one
More put on here I’ll clean this and bring the pot back all right and we add the following half a teaspoon of celery seed it actually says celery salt I don’t keep celery salt I keep celery seed so it’ll be good don’t worry but the same of garlic powder give this a
Little stir now we come back with 4 oz of Vita cheese and this will start to melt and joining it will be some Frank’s Red Hot that was a/4 cup and Craig says a/4 to a half we’re going a half because we should and also the soup was looking
Pretty thick and a little more liquid is not going to be a bad thing I want to get this smooth before I throw the chicken in so give it a minute it’s an interesting color isn’t it and you’re going to want to stir because it’ll probably burn if you don’t I think a
Cheese Laden soup is going to have a tendency to burn and you don’t want that like just your basic you know milk based kind of thing you’ll probably be fine but this soup is just so comp Lex it’s so complex that’s looking pretty good actually all right let’s throw our
Chicken in now that will look like this trying to cheat this so both Maxes and chances cameras have a chance we give this just a couple minutes to heat the chicken through and we’re there if you want it a little thinner you can add more milk a little more chicken broth I
Think I might add some more milk it was looking a little dipl likee to me I wanted the soup smooth before I threw the chicken in because you can’t tell these little squares if it’s the cheese or the chicken so do the cheese first get it it smooth then put the chicken in
And then you know everything’s going to be fine and you won’t end up getting a clump of cheese in a bite well I’m calling this ready I say we get a bowl and give it a shot oh we should probably taste it for salt and stuff first right
We have one quick taste it’s actually pretty good wow it doesn’t need any salt for me well forget cheese is inherently salty and I did season the chicken well before I cooked it so my bases are covered all right let’s get a bowl and do her up with Max’s favorite
Glass bowl in front of me we fill her up he was ready does look nice in here one more Max and then we only give it a little more of what’s already inside it so you can’t yell at me for that and some fresh ground black pepper like that
And that ladies and gentlemen is Craig mercier’s buffalo chicken soup and look it like this not a fan of this bowl it’s got a high spot I don’t like the high spot get a piece of chicken no I want this bite I want some green that’s what
I want that’s the bite I want right there that’s perfect picture Max love that well let’s not just look at it let’s eat it buffalo chicken soup smells like it it’s very good for sure half a cup of the franks4 cup just wouldn’t have done it it’s nice it’s warm it’s comforting
San Diego’s about to have a thunderstorm or something terrible this is the perfect thing to eat before we all get washed away ow it’s hot Craig Mercier reach out to us inth cooking guy.com one of those is yours make this hit the Subscribe button we’d love to
Have you on team cooking guy that was stupid