[2 - 2] hey everyone it's Kenji H and I'm going
[8 - 8] chicken so I am usually a fan of
[8 - 10] spatchcocking but I'm not doing that
[10 - 12] today um sometimes I roast my chicken
[12 - 13] hole sometimes I roast my turkeys hole
[13 - 15] spatch cocking I think is sort of the
[15 - 17] easiest uh most foolproof way but today
[17 - 20] I'm going to use a method uh that is
[20 - 21] sort of a hybrid between a method I
[21 - 23] developed at Cooks Illustrated number of
[23 - 25] years back many many years back so over
[25 - 28] over a decade now um and the method that
[28 - 30] my uh my buddy Daniel Gritz art Series E
[30 - 32] uh just published in his sort of perfect
[32 - 34] roast chicken recipe so um the idea when
[34 - 36] you're roasting a chicken is that the
[36 - 38] breast meat only wants to get to around
[38 - 41] 150 155° more than that and it dries out
[41 - 42] the leg meat on the other hand needs to
[42 - 45] get to at least 165 170 maybe even 180°
[45 - 47] otherwise it is tough um so how do you
[47 - 48] get two different temperatures on the
[48 - 50] same bird well it's not easy
[50 - 51] spatchcocking it is one way because then
[52 - 53] the breasts are thicker the legs are
[53 - 55] thinner uh and so everything ends up
[55 - 56] cooking at the same time the other way
[57 - 59] is to sort of blast the sides and the
[59 - 61] back with heat heat and less heat on the
[61 - 63] top uh so that the legs kind of get a
[63 - 65] jump start um so that's the method we're
[65 - 67] going to use you can do it either by
[67 - 68] preheating a pizza stone in the pizza
[69 - 71] oven um or by using a skillet which is
[71 - 74] what we're going to do today um so first
[74 - 75] of all this chicken all I've done to it
[75 - 78] is I salted it yesterday I used a
[78 - 79] combination of salt and pepper for this
[79 - 80] whole chicken it was probably about 2
[80 - 82] teaspoons of kosher salt maybe a little
[82 - 83] bit more you can do more or less
[83 - 85] depending on your taste along with a
[85 - 87] dusting of fresh ground pepper i salted
[87 - 89] it on all sides as well as the inside
[89 - 90] all right what I'm to do is I'm going to
[90 - 93] take a skewer and so you see there's
[93 - 95] these sort of fat pockets on the breast
[95 - 97] and the leg we want to help those render
[97 - 98] out and so I'm what I'm going to do is
[98 - 99] I'm going to actually just
[102 - 107] chicken all over those little fat
[108 - 108] deposits and what that's going to do is
[108 - 110] it's going to create channels for that
[110 - 113] fat to come rendering out so that it
[113 - 115] crisps up better so that you don't have
[115 - 116] all that liquid fat kind of trapped
[116 - 118] under there and in there it has a
[118 - 121] channel for it to escape
[121 - 123] probably about I don't know someone
[123 - 124] someone will count I'm sure and post in
[124 - 126] the comments um especially now that I
[126 - 128] said it but I'm guessing around I don't
[128 - 131] know 30 or 40 punctures per uh fat
[131 - 132] deposit for per side um the other thing
[132 - 133] I'm going to do is I'm going to take a
[133 - 135] knife and I'm going to cut a little slit
[142 - 142] here a little slit right here kind of
[142 - 143] just where the leg meets the backbone
[143 - 146] and then a little slit up here where the
[146 - 148] uh the breasts kind of come in and a
[148 - 150] little slit right there okay and those
[150 - 152] are also going to be little channels for
[152 - 155] fat to escape from all right so now I'm
[155 - 158] going to trust my bird trusting the bird
[158 - 160] mainly you do it for appearance um the
[160 - 161] other thing you can do is sort of help
[161 - 163] well what the reason I'm doing is
[163 - 164] because I'm cooking this in a cast iron
[164 - 166] pan and I want it to all kind of fit in
[166 - 168] there nicely I'm going to trust this the
[168 - 170] easy way easiest way I know how some
[170 - 172] people will do fancier things but I'm
[172 - 174] doing this uh pretty straightforward
[174 - 175] okay so what I'm going to do is I'm
[175 - 177] going to start by taking those wing tips
[178 - 178] I already did this but I'm going to take
[178 - 181] the wing tips tuck them back here okay
[181 - 183] so that the wings stay nice and uh
[183 - 185] compact against the body then I'm going
[185 - 187] to take my twine and you want the
[187 - 189] leading end to be quite long you know a
[189 - 190] foot or two just in case cuz you don't
[190 - 191] want to run out of twine while you're
[191 - 193] doing this um and then I'm going to tuck
[193 - 195] it under the breast
[195 - 197] there and we're going to basically wrap
[197 - 199] it all the way around the breast and
[199 - 201] then we're going to cross it on this
[201 - 203] side and tighten that up you see and so
[203 - 205] basically like I've pulled the breast
[205 - 206] together into like a little sack and
[206 - 208] then real simple I'm going to take my
[208 - 210] end of the wrap it around this leg a
[216 - 216] times take the other
[216 - 218] end make sure it's nice and
[218 - 220] tight and then wrap it around that leg a
[220 - 225] couple times and
[232 - 232] both okay and I'll take the other end
[232 - 234] and I'll also wrap it around both and so
[234 - 237] that is the simplest way I know to trust
[237 - 240] a chicken um you don't have to you know
[240 - 241] there are fancier fancier ways to do
[241 - 243] this um I think Daniel probably has a
[243 - 245] fancier way that he does it um there are
[245 - 246] much fancier ways you can do this but I
[246 - 249] find that this is pretty effective and
[249 - 253] you don't really need to do much
[255 - 255] else and it's something that basically
[255 - 257] anyone can do tie the send off so that
[257 - 263] our chicken is nice and tight and
[266 - 266] compact all right that's what we got
[266 - 268] nice compact tight looking chicken one
[268 - 269] string going across the back nothing
[270 - 271] crisscrossing or anything and it stays
[271 - 273] put um I'm going to take some herbs I
[273 - 275] got parsley sorry I got Sage Rosemary
[275 - 276] and Thyme I'm just going to shove them
[277 - 278] on in there if you want you know you can
[278 - 279] do something like shove a lemon in there
[279 - 281] or put some garlic in there whatever
[281 - 283] whatever you want to shove your shove
[283 - 285] into your chicken uh you can go ahead
[285 - 286] and shove it all right but I'm doing
[286 - 287] some herbs um really they're just going
[288 - 289] to kind of perfume the air around the
[289 - 291] chicken as it roasts um they they aren't
[291 - 293] going to end up um you're not going to
[293 - 296] eat them in the end let me wash my hands
[296 - 298] get rid of that chicken juice all right
[301 - 302] I've got this cast iron
[302 - 308] pan preheating over
[318 - 318] hot add a smidge of oil to it there all
[318 - 321] right we're basically this point we're
[321 - 322] basically smoking
[322 - 325] hot now I'm going to take my chicken and
[325 - 328] I'm going to plop it on in
[328 - 331] there the idea is I'm going to sear this
[331 - 334] bottom side and so what's happening now
[334 - 335] is that there's heat coming up obviously
[335 - 337] from the bottom of the chicken it's
[337 - 339] going to start getting these thighs area
[339 - 340] this thigh area cooking that's the part
[340 - 342] you really have to worry about most is
[342 - 344] that this thigh is not going to be done
[344 - 345] by the time the breast is done and so
[345 - 347] what usually ends up happening if I were
[347 - 349] to just put this on a roasting pan and
[349 - 351] throw it in the oven what would happen
[351 - 352] is that these thighs would not be done
[352 - 354] by the time the breast is done so you'd
[354 - 356] be forced to leave the chicken in there
[356 - 357] and in that time your breast is going to
[358 - 360] end up overcooking so in instead what
[360 - 361] I'm doing is I'm giving that bottom side
[361 - 364] of the chicken a uh a jump start so that
[364 - 366] by the time it goes into the oven it'll
[366 - 367] have already started cooking and then
[367 - 369] everything will come up to temperature
[369 - 370] finish coming up to temperature at the
[370 - 373] same time um I preheated on high now I'm
[373 - 375] over sort of medium low um if you ask me
[375 - 377] I would say that pan temperature Pro was
[377 - 380] probably around 450 to 500° when I got
[380 - 382] that chicken in there um but now it
[382 - 386] obviously quickly drop
[388 - 388] down I'm going to use my fish spatula
[388 - 390] just to kind of
[390 - 393] peek under here as it
[396 - 396] Cooks all right so I am going to
[396 - 399] basically cook this on on the side so at
[399 - 400] this point I'm going to pull the chicken
[400 - 402] up and kind of prop it against the edge
[402 - 405] of the skillet there so that that thigh
[405 - 407] can start cooking I really want the
[407 - 409] thigh part to be directly against the
[417 - 417] here um some people will tell you that
[417 - 419] by um trusting the chicken and you end
[419 - 421] up Plumping up the breast which makes it
[421 - 423] cook a little bit slower um I don't
[423 - 424] really think that's the case and in fact
[424 - 428] I found that um trusting a chicken is
[428 - 430] generally worse as far as getting the
[430 - 432] breasts and the legs to cook at an even
[432 - 433] rate um what ends up happening is that
[433 - 434] when you trust a chicken you're really
[434 - 436] doing a lot more Plumping of the legs
[436 - 438] and you're also kind of protecting uh
[438 - 441] that inner part of the leg so when you
[441 - 442] don't trust a chicken the legs are kind
[442 - 444] of splayed out in a sort of pornographic
[444 - 445] way you know um and there's a lot more
[445 - 447] Expos exposure there so your legs
[447 - 449] actually cook faster in an untrusted
[449 - 452] chicken than in a trust chicken um so
[452 - 453] trusting actually sort of counteracts
[453 - 456] the idea uh that counter counteracts the
[456 - 458] cooking even cooking of the K of the
[458 - 460] chicken because um it'll actually make
[460 - 461] the legs take longer to cook than the
[461 - 464] breasts um however what we're doing now
[464 - 466] is we're searing those legs so that the
[466 - 467] trussing is kind of taken out of the
[467 - 468] picture anyway it doesn't really make
[468 - 471] much difference in the
[471 - 474] end um the reason we would trust and not
[474 - 476] versus not trust is because it's pretty
[476 - 477] to trust and chickens look great when
[477 - 480] they're Trust
[480 - 482] and for you know sometimes presentation
[482 - 483] is great presentation is always
[483 - 485] important you know we people say you eat
[485 - 487] with your eyes and it really is true um
[487 - 490] that um our perception of flavor our
[490 - 492] perception of taste is something that we
[492 - 495] uh take in from our noses from our
[495 - 497] mouths um sound plays a role in it
[497 - 499] texture plays a big role in it and sight
[499 - 500] also plays a big role and you know
[500 - 503] things that look better do taste better
[503 - 505] because our brains are easily fooled and
[505 - 507] our you know our tongues don't govern
[507 - 509] our brains our brains are govern by all
[509 - 511] of our senses and all of our old
[511 - 512] experiences and memories and all that
[512 - 514] kind of stuff all right so now I'm going
[516 - 518] other thigh you don't have to worry
[518 - 520] about sort of really deeply Browning it
[520 - 522] you know we're not going for like
[522 - 523] normally if I was uh say Browning a
[523 - 525] chicken thigh for a braze I would let it
[525 - 526] sit there until it's basically as dark
[526 - 528] as it can get without being black that's
[528 - 530] sort of the goal with Browning for me
[530 - 532] usually um in this case though we're
[532 - 533] just looking to give the chicken those
[533 - 534] parts of the chicken ah Head Start so we
[535 - 537] don't need it extremely Brown we just
[537 - 539] need to be sort of a nice sort of Pale
[539 - 540] golden brown and that's enough to give
[540 - 543] it a head start so that by the time uh
[543 - 545] it gets into the oven uh everything's
[545 - 546] going to cook at the same rate i' so I'd
[546 - 548] say total of about 5 minutes in the
[548 - 550] skillet is what we're looking for
[550 - 551] someone can look at the time clock you
[551 - 553] know the time stamp on the video and
[553 - 554] tell you exactly I think in Daniel's
[554 - 556] recipe calls for about 8 to 10 minutes
[556 - 558] um I personally I find that ends up
[558 - 561] being a little bit of an Overkill but um
[561 - 564] you know you do you you do what you feel
[564 - 568] like but Daniel do what he feels
[569 - 572] like think we're looking good okay so that's
[572 - 574] think we're looking good okay so that's the color we kind of got here you see
[574 - 576] kind of pale golden brown all across the
[576 - 578] back starting to crisp up nicely right
[578 - 579] and you can already see how much fat has
[579 - 581] rendered out from those holes we made
[581 - 583] but now at this point the
[583 - 585] chicken I'm going to line it up with the
[585 - 588] panh handle just so that it's easier to
[588 - 590] keep track of in the oven as far as
[591 - 594] rotation goes um and I'm going to pop this into
[594 - 597] goes um and I'm going to pop this into the toaster oven sorry this is future me
[597 - 599] about to uh throw that chicken into into
[599 - 600] the oven but um I pulled it off for a
[600 - 602] second cuz I forgot to tell you um when
[602 - 604] you salt and when you salt your chicken
[604 - 606] uh you want to let it rest overnight in
[606 - 609] the fridge on a rack uncovered and the
[609 - 611] idea is that you want the skin to dry
[611 - 613] out out a little bit and that's going to
[613 - 615] help it um and crisp up a little bit
[615 - 616] more you don't want to let it go more
[616 - 618] than say at most two nights if you let
[618 - 619] it go longer than that the skin will
[619 - 621] completely dry out and without moisture
[621 - 623] the collagen and skin cannot soften into
[623 - 625] gelatin so it'll end up with a sort of
[625 - 627] leathery chicken as as opposed to a
[627 - 629] Crisp Chicken so for the Crisp Chicken
[629 - 630] you want to Salt it and let it rest
[631 - 632] overnight on a rack so that it uh can
[632 - 634] dry it a little bit but not too much all
[634 - 636] right back to the main part of the video
[636 - 638] before I pop that chicken in the oven
[638 - 639] what I'm going to do is get a
[639 - 641] thermometer in there so I'm using my
[641 - 643] combustion ink this thermometer has
[643 - 645] multiple probes in it so as long as it
[645 - 646] goes through kind of the thickest part
[646 - 647] of the chicken it will basically figure
[647 - 649] out what the core temperature of the
[649 - 651] chicken is on its own and tell you how
[651 - 654] long it is going to take to uh roast I
[654 - 656] am also going to brush the chicken with
[656 - 658] some of its own rendered fat here that's
[658 - 660] just going to help the breast uh get a
[660 - 662] little bit golden brown more
[662 - 665] evenly there's no need to base poultry
[665 - 667] uh as it roasts in fact it's generally
[667 - 669] better not to base things because you
[669 - 672] end up just kind of cooling it down uh
[672 - 673] as opposed to well I don't know doing
[673 - 675] much more with it basing while roasting
[675 - 678] that is um and when you do base if you
[678 - 679] are going to base you definitely want to
[679 - 680] base with something that's like a pure
[680 - 682] fat as opposed to you know like butter
[682 - 684] for example has a mixture of fat and
[684 - 686] water uh and you don't want to add water
[686 - 688] to the surface of your chicken but the
[688 - 689] fat that's Rend it off from the chicken
[689 - 692] already is a perfect basing thing I'm
[692 - 694] going to do it once at the beginning and
[694 - 697] that's it now finally it's going to go
[697 - 701] straight into a 425° oven I'm using my
[708 - 708] oven with basic convection on not sort
[708 - 710] of like the super convection not the uh
[710 - 712] you know like the um air fryer settings
[712 - 713] or anything just regular convection
[713 - 714] that's going to help it brown more
[714 - 716] evenly it's going to go in there until
[716 - 719] it hits uh 150° in the center of the
[720 - 722] breast uh and at that point I will take
[722 - 723] it out and it should be let it rest and
[723 - 725] it should be done I think it'll take
[725 - 727] around 40 minutes or so but we will see
[727 - 730] so I'll see you back in 50 minutes or so
[730 - 732] um the chicken is very close to done 148
[732 - 733] it says there's 34 seconds left in the
[734 - 736] cook um that thermometer by the way it
[736 - 738] uh has active prediction of when the
[738 - 739] when the food's going to be done that's
[739 - 742] pretty accurate um I decided because I
[742 - 744] have all that delicious chicken fat in
[744 - 745] there I'm going to roast some potatoes
[745 - 747] so I got these Yukon Golds I'm going to
[747 - 750] put them in a pot
[750 - 753] with some water give them a little par
[753 - 754] boil until they're soft and then after
[754 - 756] that I'm going to toss them with that
[756 - 757] chicken fat and roast
[758 - 760] them they'll probably take longer to
[760 - 761] roast than uh the chicken needs to rest
[761 - 763] but that's all right we'll uh we will
[763 - 765] gently reheat the chicken before dinner
[765 - 767] and it'll be just fine I ended up
[767 - 768] cooking this chicken real early anyway
[768 - 770] because I wanted to shoot a video I need
[771 - 772] to get well sort of wanted to shoot a
[772 - 773] video and also needed to get it done
[773 - 775] before uh I go pick up my daughter from
[775 - 777] school all right we're at 150° let's
[777 - 780] pull that chicken out
[780 - 782] I did give it one Lo rotation uh one
[782 - 784] rotation in the middle I should say uh
[784 - 786] just to check it out and everything was
[786 - 792] looking good oh my goodness look at
[795 - 795] that Gorge gorgeous you can see it's out
[795 - 797] of the oven but it's still continuing to
[799 - 804] temperature it's at uh 153 right now so
[804 - 806] I'm hoping it won't go above you know
[806 - 810] maybe 160 Max 155 would be ideal it
[810 - 812] might go a little bit above that notice
[812 - 815] also I was roasting this at pretty high
[815 - 817] heat um that's cuz I really want that
[817 - 819] skin to crisp up nicely let's check out
[819 - 821] how the bottom looks take this guy take
[821 - 824] this thermometer
[824 - 829] out we're all done with you you are
[838 - 838] chicken ooo you are pretty hot too look
[838 - 840] at how crispy that looks delicious
[840 - 843] there's a string stuck to you there
[844 - 846] wow uh let's tempt those legs real quick
[846 - 848] actually let's see what temp those legs
[850 - 852] are at make sure that we're actually at the
[852 - 859] at make sure that we're actually at the uh you know 175 180 there we go 170
[859 - 862] perfect as long as we're above 165 on
[862 - 864] those this one's at 180 you want to
[864 - 865] check sort of in the deepest part of the
[865 - 869] joint 180 186 good legs are really hard
[869 - 871] to overcook it's the breast that we
[871 - 872] mainly have to be worried about and
[872 - 873] let's double check this part of the
[885 - 885] part all right 162 so I think we're good
[885 - 886] um I'm going to let this chicken rest
[886 - 887] for a few minutes uh while my potatoes
[888 - 890] continue to boil and I'll just pour that
[890 - 892] chicken fat in
[892 - 894] here so now I have something to roast my
[894 - 896] potatoes in I probably wouldn't even
[896 - 897] make a pan sace with this cuz there's
[897 - 900] not really that much much uh that much
[903 - 905] pan SM a little bit hard yummy
[906 - 908] though okay so I'll be back in a few
[908 - 910] minutes I'll show you how to how to uh
[910 - 912] carve this chicken now that it's cooked
[912 - 914] all right I'll see you in 20 minutes or
[914 - 915] so uh the chicken has rested it's now
[915 - 917] ready to carve I usually rest my chicken
[917 - 920] till it comes down to around um 145° or
[920 - 922] so that's a sort of a good sign that uh
[922 - 924] the juices in there have sort of
[924 - 925] redistributed and thickened up a little
[925 - 926] bit so they're not going to come
[926 - 929] spilling out as soon as you uh uh cut
[929 - 930] into the chicken although they might
[930 - 932] anyway who knows um all right so I'm
[932 - 934] going to undo the
[934 - 936] string because we only trust it the
[936 - 938] simple way you don't really have to pull
[938 - 940] anything out from underneath so it comes
[940 - 941] off this string comes off really nice
[941 - 944] and easily okay so now we start with the
[944 - 946] legs so the first thing you want to do
[946 - 947] is hold on to the end of the drumstick
[948 - 948] here pull it out to the side a little
[948 - 950] bit stretch out this little flap of skin
[950 - 952] and then go give it a little incision
[952 - 953] just with the tip of your knife you
[953 - 954] don't really have to do much work the
[954 - 956] leg should sort of pull itself away
[956 - 958] right and just very gently with the tip
[958 - 959] of your knife start start to sort of
[959 - 961] work it away until the leg basically
[961 - 964] pulls off on its own and then you want
[964 - 965] to get in that little joint there make
[965 - 967] sure that you cut deep enough that you
[967 - 968] get the oyster that's this little chunk
[969 - 970] of meat here right next to the back of
[970 - 973] the chicken okay there we got a leg if
[973 - 975] you want you can then divide it into a
[975 - 980] drumstick and a thigh
[981 - 981] portion we'll do the same on this leg
[982 - 983] over here so kind of gently pull it
[985 - 987] apart slit very little pressure needed when
[987 - 989] slit very little pressure needed when you're when you're uh cutting a chicken
[989 - 990] carving chicken if you feel like you're
[990 - 991] having to like really have to saw
[991 - 992] through something you're probably doing
[992 - 993] it wrong and you should readjust your
[994 - 996] knife position so we got that oyster out
[996 - 998] along with the back all right again
[1000 - 1003] to right through that joint so we've got
[1004 - 1008] thighs and our two
[1008 - 1011] drumsticks now for the breasts you can
[1011 - 1012] of course leave it on the bone if you
[1012 - 1014] want um I'll probably just take it off
[1014 - 1015] uh so if you were I'll leave it I'll
[1015 - 1016] take it off because I'm going to make
[1016 - 1017] stock but if you were to leave it on the
[1017 - 1019] bone what you would do is you would hold
[1019 - 1020] it up like this and cut through here and
[1021 - 1022] basically cut down through the rib break
[1022 - 1023] through the rib bones with your knife
[1023 - 1024] and then you'll end up with a two
[1024 - 1026] chicken a whole chicken breast that you
[1026 - 1028] can split in half with your knife but
[1028 - 1029] we're going to just take it right off
[1029 - 1030] the bone here this is going to be a
[1030 - 1032] little bit more difficult because I left
[1032 - 1034] the um I didn't remove the the uh the
[1034 - 1035] wishbone which is the bone that comes up
[1035 - 1037] here before roasting it if you want to
[1037 - 1039] make your your job a little bit easier
[1039 - 1042] carving you can take that Wishbone out
[1042 - 1044] uh while the chicken is still raw uh
[1044 - 1047] which will make it easier to carve it's
[1047 - 1049] harder to take it out while raw but you
[1049 - 1050] have the advantage that the chicken is
[1050 - 1052] cold so you can handle it more easily so
[1052 - 1054] you don't burn your fingers you know um
[1054 - 1055] but anyhow I don't know if you saw what
[1055 - 1057] I just did I worked my knife as close as
[1057 - 1059] I could to the Bone here and then I kind
[1059 - 1060] of separate it from this little bone
[1061 - 1062] that pops out and then slid my life
[1062 - 1065] knife right down along the uh inside of
[1065 - 1067] the carcass to get off as much meat as
[1067 - 1070] possible leaving very little behind uh
[1070 - 1072] then I'm going to split this breast into
[1072 - 1075] two pieces also mainly because uh um I
[1075 - 1077] generally think Those portions are too
[1077 - 1078] big but also because cuz I want you to
[1078 - 1080] see how juicy this is inside look at
[1080 - 1083] that look at that can you see that can
[1083 - 1086] you see how juicy it
[1090 - 1090] is little squeezo I don't like all those
[1090 - 1091] videos where people squeeze things but
[1091 - 1093] uh I don't know I guess I just did it
[1093 - 1095] all right onto the plate it goes you can
[1095 - 1097] take the wing off of that piece also if
[1097 - 1098] you want um I always think by the way
[1098 - 1100] these little pieces of skin and stuff
[1101 - 1104] those are Chef treats chicken skin it'll come
[1104 - 1106] are Chef treats chicken skin it'll come out crispy out of the oven it's never
[1106 - 1107] going to be as crispy um you know when
[1107 - 1109] you actually serve as it was fresh out
[1109 - 1111] of the oven same with turkey skin that's
[1111 - 1113] just a fact of life no matter what
[1113 - 1116] anyone tells
[1116 - 1118] you so you see not much pressure it kind
[1118 - 1120] of separates itself and then when I get
[1120 - 1122] to the uh bone part here I kind of use
[1122 - 1123] my knife to just pry a little bit in
[1123 - 1130] there and then it should pop right out
[1134 - 1134] okay again let's take a look at oh my is
[1135 - 1137] that juicy you know chicken breast is
[1137 - 1139] juicy you know chicken breast is actually I prefer chicken breast to
[1139 - 1141] chicken leg when it's properly cooked
[1141 - 1142] when it's really nice and juicy like
[1142 - 1145] this I think there's nothing
[1145 - 1151] better nothing better chicken wise at
[1154 - 1154] least love that crispy back skin all
[1154 - 1156] right missed part of the oyster so this
[1156 - 1157] is actually part of the first oyster I
[1157 - 1159] think I missed a little bit of it but
[1159 - 1161] also Chef's
[1162 - 1164] treat Jack Pan's favorite part of the
[1164 - 1167] chicken all right so now this carcass I
[1167 - 1168] will chop it up I'll leave the herbs in
[1168 - 1169] there I'll chop it up roughly I'm going
[1169 - 1172] to use it to make stock um but there you
[1172 - 1175] have it that is how you roast a chicken
[1175 - 1177] and how you get it really nice and juicy
[1177 - 1179] so there you have it like real simple
[1179 - 1180] the simplest way I know how to roast a
[1180 - 1181] chicken and have it sort of come out
[1181 - 1183] whole looking like a chicken as opposed
[1183 - 1185] to spatchcocking it um the key steps are
[1185 - 1187] salt it well if you add baking powder to
[1187 - 1188] the Salt if you want let it rest
[1188 - 1190] overnight in the fridge uncovered on a
[1190 - 1192] rack so that you get circulation all
[1192 - 1193] around and it dries the skin out a
[1193 - 1195] little bit the next day poke a bunch of
[1195 - 1197] holes in it with a skewer or a toothpick
[1197 - 1199] or anything really nice and sharp uh all
[1199 - 1201] along the fat deposits on both side both
[1201 - 1204] thighs and on the breast um cut a couple
[1204 - 1205] slits in the back of the chicken all of
[1205 - 1207] that allows for rendering fat channels
[1207 - 1208] to escape into the pan so it doesn't
[1209 - 1210] just in bubble Under the Skin um and
[1210 - 1213] then finally get your cast iron pan or
[1213 - 1215] any oven safe pan nice and hot thin
[1215 - 1217] layer of oil put the chicken in there
[1217 - 1219] with the backs side down uh after
[1219 - 1221] trussing it and then cook it uh on the
[1221 - 1223] back as well as the sides where the
[1223 - 1225] thighs are just to give them a bump bump
[1225 - 1227] a little head start before you throw the
[1227 - 1230] whole thing into a 425° oven convection
[1230 - 1231] if you got it uh if you don't have
[1231 - 1234] convection you can use a 450° oven it'll
[1234 - 1236] take you around 40 minutes to an hour
[1236 - 1237] depending on the size of the chicken my
[1237 - 1239] chicken took actually 50 minutes um you
[1239 - 1242] want to pull it out when it gets to 150°
[1242 - 1244] let it rest carve it and you will have
[1244 - 1246] the juiciest most delicious roast
[1246 - 1248] chicken you have ever made all right so
[1248 - 1250] there you have it perfect roast chicken
[1250 - 1253] um I am not going to feed any to Hon
[1253 - 1255] right now because he's up in my wife's
[1255 - 1256] office she's working so I don't want to
[1256 - 1257] bother them but he will get some at
[1257 - 1259] dinner um before I go go real quick plug
[1259 - 1260] for my books this is the Food Lab this
[1260 - 1263] is my sort of big food science manual a
[1263 - 1265] thousand Pages hundreds of recipes lots
[1265 - 1266] of photos um if you don't know much
[1266 - 1267] about cooking this is a great place to
[1267 - 1269] start if you do know a lot about cooking
[1269 - 1271] this is a great place to advance to um
[1271 - 1273] James Beard award winning lots of great
[1273 - 1275] reviews blah blah blah um this is my
[1275 - 1277] second book The Walk uh also uh
[1277 - 1279] award-winning bestselling James Beard
[1279 - 1281] awardwinning book um all about the
[1281 - 1282] science and technique of cooking in a
[1282 - 1286] walk finally every night is pizza night
[1286 - 1287] also a bestselling award-winning book
[1287 - 1289] this is my children's book it's not a
[1289 - 1290] cookbook it's a story book it's great
[1290 - 1293] for kids 3 to 8 years old or so um it's
[1293 - 1295] about a girl who thinks Pizza is the
[1295 - 1297] best food in the world because it is um
[1297 - 1298] all right those are that's my plug for
[1299 - 1300] the day you can get any of those
[1300 - 1303] personalized signed uh autographed uh
[1303 - 1304] and sent to you anywhere in the world
[1304 - 1306] from book Larder I go in there once a
[1306 - 1308] month here in Seattle and send out books
[1308 - 1310] so um follow the link in the description
[1310 - 1311] below if you would like any of my books
[1311 - 1312] that's how you know that's the best way
[1312 - 1314] to support my Channel all right guys
[1314 - 1316] gals nonary Pals I will see you next
[1316 - 1319] time bye-bye