I feel much the same way. Bone appetit magazine published The Recipe few years ago for one of the best roast chicken recipes I have ever made. The title is called Firehouse chicken. It involves having the butcher split the chicken in half, then marinating it in a strong vinegar marinade that is highly seasoned and very adaptable. I often chop up a whole lemon, peel and all, and put right into the marinade. Rosemary is a nice stand in for the time in the marinade. I have a 15 inch cast iron skillet that I love to use for this recipe. I suggest looking it up and giving it a try if you have not heard of or made this this yet.
Love all the recipes on this channel. I'd tweak (well, totally change) the potatoes though. -Par boil. Drain. Ruffle the edges by tossing in sauce pan with lid on. - Preheat baking tray with oil on. - Sprinkle polenta over potatoes. - Pour onto baking tray, make sure oil is completely coating them. - Cook anywhere between 1-1.5 hours, turning them and re-ensuring oil coverage at least twice. Crispiest most amazing potatoes ever.
roast chicken is my favorite dish. I like to brine, stick a lemon in the chicken and use loads of veggies as a drain rack. those veggies, overcooked and drenched in fat and flavor, hmmm! too much for other folks maybe, but I am an animal when it comes to this dish.
I brine and roast a chicken at least once a week. For dissolving the salt and sugar in water, you will save time by using your winning Matfer Bourgeat Pelton Spatula rather than a whisk. It gets more of the water in motion than the whisk will and creates a stronger shear force.
This looks and sounds fantastic! But I will not be able to make it until at least October. I live in the desert Southwest, and the idea of heating my oven to 500 Degrees is not appealing in our blistering, miserable summer months. But I definitely look forward to making this in the fall. Thanks for sharing.
I did a search through all of your videos and didn't find any video on cooking chicken on a bundt pan. I think that is how I will go about it. Would love to see y'all do a video on it to see which method is best. I know some use a soda can to hold the chicken up, but I like the bundt pan idea better. The root veggies can get the juices from the chicken as it's cooking.
Oh. I didn't do a search for how to cut up a chicken, but my Mom didn't cut hers up the way everyone else does. Sadly, I never had her show me how she did it when she was alive, and her technique is lost to me. I kind of have an idea from watching other videos. She didn't know how to cut up a chicken when she got married, so she just tackled the job with no instructions. My favorite piece is what I've learned is the tenderloin. The way Mom cut her chicken up, the tenderloin meat was still on the bone and gristle. None of her pieces were as large as how everyone else cuts up their chicken. So, I'd love a video on cutting up a chicken by, 'thinking outside of the box.' See if you can spin it on its ear and resize the large chicken pieces so that they all cook more evenly. Thanks.
Great video. I don't eat this way any more. Would be nice to see some oil-free recipes especially for roast veggies. Thanks for all the work you put into your videos. I still like watching to learn general cooking techniques for vegan food. Thanks.
Why not spatchcock the chicken, as you have advised doing in other videos, where you had pointed out that allows it all parts of the chicken to stay moist?
I should be arrested for what I’ve done to chicken!😂😝😂 where would I be without you??? At 64, I’m un-learning and re-learning! Jewish apropos statement- OY VEY! Love you guys!
😂 😂 😂 Love it, hahaha I'm 63 and learning all the time! Been cooking for over 50 years. My mum was a professional cook (refused to be called a chef~yet, she was) and after all I learned from her, our palates are even more advanced because of the diversity of available products. Like you, I've done things to chicken, pork, beef, that aren't mentioned in polite company, except to whisper "How DOES she do it?" Jenn in Canada 🍁
rhijulbec1 lol my mom handed me a very sharp knife and said ‘now you’re gonna learn how to cut up a chicken!’ I was 7 yrs old!!! That’s a LOT of chickens I’ve cut through the years! We have had similar paths in life as I was a server/bartender in restaurants for 40 yrs AND A FOODIE!!! I’ve numerous friends in Canada and I must say CANADIANS ROCK!!! Which province (?) are you from? I’m in Phoenix Arizona, home of the giant crack in the ground lol the Grand Canyon! Lots of Canadian neighbors too, coz you guys come here for winter. But then you LEAVE dammit! You’re ALL awesome beings and at times I’d like to move to Vancouver area or thereabouts, coz we have a MONSTER for president! Besides, you’re food is GREAT too! Ps., laughed my head off at your comment, grew Up in Texas, hearing that statement regularly, and the ‘bless her heart!’ Lol happy cooking! BLESSINGS OF LOVE
@@lindabuck2777 HA! I started then too! Cooked my first full meal at 8. It was a casserole. It had a sort of meat loaf consistency shaped into two thin layers with a mixture of onion, corn, peppers and cheese in the middle between them with a salad and mashed potatoes. I was so proud of that. I still make that meal believe it or not, ☺ Jenn 💖
rhijulbec1 Sounds delicious! Funniest flop I ever did was ‘green eggs and ham’ after the Dr Zeuss books that were made popular here in the 50’s. I can’t recommend them lol 😆
@@lindabuck2777 OK this is getting spooky, ☺. I made the green eggs thing for my youngest. She loved Dr. Seuss and Robert Munch. She didn't eat them, hahaha. I wouldn't either. She said it looked like her cat had "horked it up". Lolol!
Thanks for sharing this! The chicken was really really really awesome. The potatoes were yummy but stick to the foil like it was their job. The carrots burned on the first pass through the oven, let alone the 3 or 4 it's supposed to be in there. Overall it was really good but a pretty major time suck. I would maybe just do the chicken in the future.
I really enjoy these shows; Julia and Bridget are great. I hate to be cynical, but as soon as I see a chicken go into a very hot oven, I can’t help thinking that the oven will need a complete cleaning afterwards. The fat just splatters everywhere.
My sister and I were just talking about it because I say butterfly the chicken and she says to spatchcock it. We looked it up and nobody is entirely sure where the word spatchcock comes from. It may be Irish but apparently a lot of people say it was a shortened version of the phrase 'dispatch the cock' which sounds kind of dirty!
@@josephineroe8424 great one! Now you can work on the difference between yams and sweet potatoes (the orange ones, not those pale yellow starchy imposters) hahaha!
I am a beginner at cooking and i would like to know how to make pastrami, sauerkraut, and corned beef from scratch with detailed explanations. I have seen your corned beef video its very good.
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-snxb_PSe3Ps.html For your Sauerkraut. Never stick to a sole provider for recipes. Always be open to adjustments if you don’t want to, or can’t use an ingredient.
They cook for different amounts of time, but I imagine you could cook them together in one pan. It'd be easier and less cleanup, right? But then again, they did cook the vegetables covered in foil for much of its time in the oven and you wouldn't want to do that with the chicken. Maybe that's one reason.
Ellen Gregory but why would they cook at different times? Both are metal and “shallow”, even if the skillet retains the heat better, it’s going to stay in the oven the entire time. I’m not bother by the cleaning up, it’s just that if you are not going to do a stovetop to oven or oven to stovetop, why bother with a pan?
@@rall860331 The chicken stayed in the oven the whole time, but the vegetables don't take as long to cook so the took them out for a while. That'd be a pain to do if the chicken were in the same pan as the veggies.
Because you can get the skillet screaming hot before you add the chicken, which is useful in browning and cooking the back. The baking sheet will not perform in quite the same way. Also as others have said, the timing and techniques for doing the root vegetables is different than for the bird.
@Maxwelhse I figured out what happened. They did post this whole episode 1 year ago, under: Sourdough bread and roast chicken with root vegetables. Then they posted just this portion of it yesterday, as though it was just recorded. So no, we aren't crazy, at least not as far as this is concerned. 😁
@@lynnwilhoite6194 A year ago? I can't remember what I did yesterday but it seemed like I watched this last month... It's disturbing how ones mind works, or doesn't, as we age... Thanks for checking into that though! I was sure I saw it...
That looks delicious, but the purple in the thighs skeeves me out. My wife complains that I like to cook chicken thighs to death, and I guess she is right.
Nice procedure. I'd go without the brining because I don't like the way brine changes the flavor and texture of the meat, making it taste processed. ATK should state up front that brining has this effect.
@@ellengregory8002 Looks good to me too! I wouldn't use celery because it's too fibrous for this kind of cooking. Cut up celery root would be good though. And garlic would probably burn if it was cooked along with these vegetables.
I've brined and not brined. Brined is decidedly better. It does indeed change the texture--as well as the flavor--and in my opinion for the better, making the meat more tender and juicy. As for no pan sauce, that seems to be for this recipe in particular, but I get tons of drippings for sauce or gravy, if I want it, or sometimes I just freeze it right out of the pan for an umami bomb for something else if I'm just making chicken for salads, soups or anything that's not necessarily going to be consumed immediately.
RWCU2B Yes, I always save my drippings to use later. I know chicken is juicier brined, I just don't like the texture. To me, the meat is spongy. We all have different taste, that's what makes the world more interesting! 😊
