Spatchcock Roast Chicken (The Fastest, Juiciest Method) | Kenji's Cooking Show 

I'm glad I'm in the hotdog finger universe 🌭

so awesome lol

I'll slather chickens in mayo and do taxes with kenji any day.

All poultry all the time...

Ok, I give up, who is Kevin Bacon, another chef?

Which range is it?

It's a piece of shit

What is the oven?

Thank you! Never thought to read the user manual 😂

I was surprised to see him put the chicken into the oven breast-first! I also find better doneness that way. Looks like he’s rotated it by 8:50 or so.

I'm not sure how much it matters with convection which he was using.

​@@Trinciacrophobiaso the oven has two major types of heat transfer: convection which is the hot air moving and entering in contact with the chicken and radiation which radiates from the hot parts of the oven. the convection oven, as the name suggests forcibly moves air around making the convection type of transfer stronger, which occurs more or less uniformly, if not stronger closer to the fan (but it envolves fluid dynamics and turbulence so its tricky to know for sure). key thing is the radiation, which is spotty and generally stronger to the back of the oven is not affected by that. so in conclusion the convection increase probably does not affect the heat distribution all too much, just bumps it all up, making it possibly worse distributed actually. but i might be, and probably am wrong, because this stuff is really complicated.

Truth bro. facts.

@@jjorjj I like your reasoning

Yes!!!! I noticed that too! It always frustrates me to lose any of that crispy skin I worked so hard for.

I love when he says he invented/developed techniques that everyone knows and stuff like that! Confidence!

​@@ihateregistrationbulwhat on earth is that supposed to mean? He literally did.

They don't know that he worked at Cooks Illustrated. I swore by that magazine, and his methods, for ages.@@danm8004

He did and he credists others when appropriate. He worked at Cooks Illustrated coming up with so many of the techniques we take for granted now.@@ihateregistrationbul

​@@ihateregistrationbulHe's literally a food scientist who has been working since he was a teenager. All his past recipe and technique work is catalogued, usually on Serious Eats, the New York Times, or one of his books. Go ahead and trace the history of those things "everyone knows", because it'll usually end in an article on Serious Eats where Kenji talks about running randomized, double blind tests to check the quality of his changes. You're following a bunch of clowns writing their recipes out in crayons. Kenji is where most of those techniques you just learned about from some internet cook originated. At least Babish gives him full credit for using his techniques.

I start my roast chickens in a pan on the stove. Get the thighs going while the breat remains untouched. That way I've got fall apart dark meat with juicy breast

I’m torn because I too spatchcock, remove the keel + wishbone and then dry brine just as Kenji does here but then I follow Thomas Keller’s super simple roasting method of pulling the skin away and only using salt and pepper on it. He specifically talks about not adding any moisture or fat of any sort to the outside. I have no doubt the science of the baking powder could enhance but wondering if the mayo is helping or hindering the crispness 🤔🤓

I saw Jacques Pepin do that same "trick." I wonder who did it first.

I've loved this recipe from The Food Lab but never tried removing the wishbone! I don't mind carving, though, so curious if it's worth it

I wonder who roasted a chicken first, and where? @@Ladran_Sancho

I would pay to see that

What are the directions you’d reccomend for an air fryer?

@@KamikazekaitoKoki 350 degrees for 1/2 hour or when breast temperature says what he says it should. You could probably even go lower and slower if you really want to see how amazing you can get it. I let it dry out in the fridge beforehand but only for about an hour. If you let it dry out too long you risk making the skin rubbery (can't say for sure how long is "too long" might be differrent for each bird.) Season it any way you want, it will still have the amazing tesxture/juiciness so matter how you season it. My wife is on a low sodium diet so we put very little salt on it beforehand and then i sprinkle table salt on my portions after its cooked. I definitely do an herb dry rub like Kenji does, but I've done different combos and they all taste a little different but the texture and juiciness is always amazing. After the rub I spray some oil all over it (or rub it with butter). Use as much or as little as you want. you only "need" a little bit. More oil will make it crispier and/or more savory. His basting sauce is entirely optional. The chicken is already so juicy, the sauce is just a fancy extravagance.

@@artsyvideothank you so much for these detailed instructions, I truly appreciate it!

Great idea!

But it's *good* to have a name for it. I was doing chickens and turkey for >10 yrs. ahead of "spatchcock", and when I described it, I said to turn it into a manhole cover: flat and even thickness. Wonderful smoked ducks and geese, BTW.

Why not spatchcock AND drown it in gravy? Matter of fact, sous vide the turkey in gravy.

Sous vide is submerging it in a bag in water so it gets the perfect internal temp so you can sear it to finish. You’re thinking of braising. Braising in gravy would be a bad idea as it wouldn’t penetrate the meat because of how thick it is, plus it would be a massive chunk of time to clean up. I’d braise it in Turkey stock or broth. Spatchcock, sear every part, and then submerge the Turkey 3/4 of the way up with chicken/Turkey stock, cover, and cook to the desired internal temp. Perfect Turkey.

@@samhescott348 I mean put some gravy in the bag with the meat. Actually I wouldn't be surprised if Guga did that already

It's amazing how he invented herb mayo~!

Yeah, my chicken can't have eggs either. That's a problem.

God I relate so hard to this lmao…some of my family is convinced that if you pull a breast before it hits 165 that they’ll get sick even though I’ve explained why you shouldn’t do it so many times. Not properly seasoning both before and during cooking/not realizing how much salt some things really need is probably my biggest personal plague when feeding people. Lots of cultural food myths that stop people from enjoying their food more.

I'm right there with you. I saw it first on serious eats, and I must have done a few hundred chickens by now. Every Sunday night, including tonight, we have one. I do add a bit of sherry to the jus, which really wraps it up.

How do you serve the chicken with the jus? Like in a ramekin on the side for dipping?@@erikhaberstroh

@@loganwallermusici just pour it over the chicken when serving

Tin snips, like the Crescent WDF100, would probably work better and require less effort than a comparatively smaller pair of kitchen shears which in most cases are just slightly beefed up scissors and require some serious hand strength to go through the backbone of a turkey.

@@nobahdy they worked pretty well actually, but I had to spend a considerable amount sanitizing them first as they were not new.

I've been curious if there's a way to combine both a wet- and dry-brine. Wet brine for a day to get the flavor and added juiciness of a buttermilk/salt brine, then remove and pat dry for another day or two in the fridge to dry out the surface a bit.

@@MindZye I have tried this, and while I certainly don't have professional chef skills, found the process of trying to dry the chicken out for the drying stage to be basically impossible unless the original brine was water-based. Buttermilk etc., is too 'sticky' and basically impossible to remove to the point that the skin ever dries out. And if you wash it off, then what's the point... I guess if you were being all Hannibal Lecter about it you could remove the chicken skin, wet brine the naked chicken, and then reapply the dry skin.

garlic can be used as an emulsifier, but is quite a bit weaker than an egg. Mustard can also sub as an emulsifier.

Mustard.