Bourbon Mustard Chicken Utensils

Video Transcript

"Let’s go over the pots and utensils that we're going to need for today. We're going to be using a small sauce pot and what we're going to do, in here, is measure a cup of water and we will be adding a vegetable bouillon cube. If you don't have vegetable bullion, you can use chicken, that'll work just as well. We're going to be using two of our bigger pots. One, we're going to be cubing and boiling our potatoes and then mashing them and then we'll be taking them out. The other one, we're going to be steaming our frozen and fresh vegetables together, until they're warm, then we'll also be draining those out. We're going to have two saute, or frying pans. We're going to be using one, to heat up our sauce and, once our veggies are all steamed, put them in with the sauce and coat. The other one is going to be for our chicken and we're not going to be taking this out today and putting it in a casserole dish and cooking, we're going to be doing the entire chicken in here, so there will be salt and pepper and a little bit of garlic and some onions and then we'll be adding our bourbon and Dijon mustard. We're going to be using a strainer, since we'll be be straining both vegetables and potatoes. We're going to make our garlic thyme sauce, first, in this bowl and then we'll be bringing it and heating it up, with our vegetables, in our saute pan. Our mashed potatoes, so we'll need a masher, after we mash them and add our cheese, we'll be putting them in this casserole dish. We'll butter that and bake it. We're going to be using a grater, for our cheese. We need a spatula, a spoon, a knife, some measuring spoons, measuring cups, a cutting board and because we're going to be dealing with raw chicken, I'm going to be using these plastic gloves."