Love this and love how Julia simply loves food. Period. I like cooking poultry this way, or similar, and I do vary it a little, but sometimes just a bit of salt and pepper is all I need, other times, with the juice of a lemon, along with S&P, divine.
Awwwe. I remember when she did this originally. She was so feisty with the rubber mallet. Chris Kimball made fun of her saying she looked like she just got that from the garage! 😂 I’ve been doing my roast chicken like this ever since. That was years ago!!
I love using the CI Dutch oven for your brick. I just ordered a new CI chicken Fryer. original uncoated metal. I love the care and seasoning of cast iron... can't wait to do a couple rounds of seasoning my cast iron skillet, the chicken under brick. looks so good. I expect a happy hubby.
I made this on Friday, and it was deeeelicious! Also, it was not difficult and it turned out just like it did on this video. I served it and the potatoes with CI's green beans with roasted garlic butter (a great make-ahead for T-day BTW).
You are absolutely charming, beside your mouthwatering chiken recepe. Lots of love put into what you do. Very inspiring. Thank you dear for sharing this scrumptious recipe. I too love roast chicken and make sure l have it regularly on my table. Bless you and your cooking.
Julia I watch you and the Test Kitchen whenever I can with my wife and we have done a number of recipes but this one is spectacular. I am a chicken freak and this way of preparing it is the best ever. One question, when I took my pan from the oven I noticed I had a lot of liquid around the potatoes and yours was pretty dry. Did I do something wrong? Was I supposed to drain the potatoes when I took the chicken off before putting the potatoes back in the oven for their final 10 minutes?
I showed a friend who's not much of a cook how to spatchcock and roast a chicken, now he does it a few times a month. He sometimes still giggles like an 10 year old when he says, "Spatchcock."
I think she meant that she's been tweaking the recipe. They were cooking a spatchcocked chicken under a brick in ancient Rome. Cooking spatchcocked, flattened, chicken is probably also universal and done around the world. This recipe is a little different than how Mark Bittman describes the process in How to Cook Everything (which is where I learned about this recipe). It is the only way I cook chicken -- delicious!
She shoots she scores! And then does a pan back flip! That dish does look delicious, fast and easy (but mostly delicious). The butterflying of the chicken seems like the most difficult part but even that doesn't look too hard.
"Oh, stop, so good!" I just love her She's So good at her job, and so pleasing to look at, she is a very nice looking woman. Is Julia a Jewess? I would never have that if it were not for the word "Schmaltzy" that she used a couple of times Meaning chicken fat
This is timely! I am planning to roast a duck for Thanksgiving and "under a brick" was recommended, but I actually have no bricks on hand. Watching this I realized I can use my stock pot, filled with canned goods for weight!
Sooooo...wrap the bottom of the Dutch oven to keep it from getting messy but then put it on the stovetop after it's been touching raw and/or greasy chicken? Now you need to clean the stovetop, right? Great tip, but probably a better idea is take the foil off and chuck it into the trash.
Forgive me: I’m going to be That Guy and remind you that the Italian pronunciation of “pollo” is not the Spanish one that has a /y/ sound in the middle. Great recipe, though: carry on.
