[2 - 2] Look at how nice and brown that is.
[2 - 4] Maybe it will be as dry as the Gobi
[4 - 6] Desert. I don't know how dry the Gobi
[6 - 7] Desert actually is, but it's a desert,
[7 - 8] so I assume it's dry. Maybe the Gobi
[8 - 10] Desert is moist like a chicken. Hey
[10 - 11] everyone, how's it going? We're going to
[11 - 13] roast a chicken today. In fact, we're
[13 - 15] going to slather a chicken in herby
[15 - 17] mayo. Uh, and then we're going to roast
[17 - 19] it. Um, so if you watch the the Jimmy
[19 - 21] Fallon show a couple years ago, um,
[21 - 23] Kevin Bacon was on it and I I had just
[23 - 27] published this recipe uh on uh my uh on
[28 - 29] the New York Times for for mayo
[29 - 31] slathered roast turkey. Uh, and Kevin
[31 - 33] Bacon followed that recipe for
[33 - 35] Thanksgiving and said it was the best
[35 - 37] turkey he'd ever made. Uh, and he wrote
[37 - 38] my name down on his hand so that he
[38 - 40] could remember it and tell Jimmy Fallon.
[40 - 43] Um, so I am technically zero I'm part of
[43 - 44] Kevin Bacon's body which makes me zero
[44 - 47] degrees from Kevin Bacon. Um anyhow, uh
[47 - 49] normally I would brine this chicken
[49 - 52] first, dry brine it in order to uh
[52 - 54] ensure that it stays juicy, um even if
[54 - 56] you slightly overcook it. Um however,
[56 - 58] today I'm going to be using the um my
[58 - 59] friend Chris Young makes this
[59 - 60] thermometer. It's called the Combustion
[60 - 63] Inc. predictive thermometer. Um it has
[63 - 64] like a bunch of sensors down its length
[64 - 65] so it can tell you exactly the
[66 - 67] temperature. You don't have to find fish
[67 - 69] around to find the core temperature uh
[69 - 71] of the meat that you're cooking. You
[71 - 72] just stick it in there and it uses an
[72 - 74] algorithm to tell you what the coldest
[74 - 76] part of the meat is. Uh it also predicts
[76 - 78] how long uh it's going to take to cook
[78 - 79] based on the ambient temperature and
[79 - 80] based on how fast this temperature is
[80 - 82] increasing. So it makes it really easy
[82 - 84] to nail temperatures on things like
[84 - 86] chicken that are particularly sensitive
[86 - 89] uh to overcooking. Um so what I'm doing
[89 - 90] right now is I'm cutting out the
[90 - 92] backbone. Um so I'm spatchcocking the
[92 - 93] chicken. I'm using these heavy duty
[93 - 95] poultry shears cutting out the backbone
[95 - 97] of the chicken. Um these days most
[97 - 98] butchers will do it. In fact, sometimes
[98 - 99] you can even walk into the supermarket
[99 - 103] and find um already spatchcocked
[103 - 105] chickens or butterfied chickens the is
[105 - 108] the other uh term for it. Um the
[108 - 110] advantages of spatchcocking a chicken.
[110 - 112] So a chicken when you when you see it in
[112 - 114] its whole state like this and you roast
[114 - 116] it sort of the traditional way um what
[116 - 118] you find is that the breast meat is
[118 - 119] really plump. The legs are relatively
[119 - 121] thin. Plus all of this is exposed to the
[121 - 123] heat of the oven. Um whereas the legs
[123 - 125] and thighs are sort of protected. Um,
[125 - 126] and so what happens is that the breast
[126 - 128] meat actually cooks faster uh than the
[128 - 130] leg meat when you cook it a chicken
[130 - 132] whole. Um, which is a problem because
[132 - 133] chicken breast starts to dry out if it
[133 - 136] gets above like 155 160 or so. Whereas
[136 - 137] leg meat because it has so much
[137 - 139] connective tissue uh it needs to cook up
[140 - 143] to um around 170 180. So spatchcocking
[143 - 145] actually solves that problem really
[145 - 146] nicely. So you take out the backbone,
[146 - 148] you put the chicken this
[148 - 151] way and you push it down. And so when
[151 - 154] you do it like this, now your breast
[154 - 156] meat becomes the thickest part of the
[156 - 159] chicken. All of this is really nicely
[159 - 161] exposed to the air. So what happens is
[161 - 163] that your legs will cook uh at the same
[163 - 165] rate as the breast. So by the time the
[165 - 168] breast hits 155, your legs will be done.
[168 - 169] Um so that's why I love spashing. The
[169 - 170] other nice thing about spashcocking is
[170 - 173] it gives you uh some chicken backbones
[173 - 176] uh to work with when you are making your
[176 - 177] sauce. All right. So, we are now going
[177 - 181] to make our uh herb mayo. In a cup that
[181 - 184] fits the head of a hand blender, you
[184 - 185] know, you want the head of the hand
[185 - 187] blender to just kind of barely fit in
[187 - 189] there. We're going to spoon in some
[189 - 190] mayonnaise. For chicken, I'm going to do
[190 - 194] about a/2 cup of
[197 - 197] mayo, maybe half to 3/4 of a cup. Uh and
[198 - 200] then we're going to do an an herb mix.
[200 - 201] Um so, in this mixture, we're going to
[201 - 203] do some parsley. We're going to do the
[203 - 206] old uh you know scarbor fair mix, the
[206 - 209] parsley sage, rosemary and thyme. This
[209 - 210] is the mix I'm using right now. You
[210 - 211] know, you can use whatever sort of herb
[211 - 213] mix you prefer or no herbs at all. You
[213 - 214] know, just just doing sort of mayo and
[214 - 216] lemon juice would be excellent. Mayo
[216 - 218] with ginger and garlic would be really
[218 - 220] delicious. The reason this works is that
[220 - 222] the mayo, you know, if you've ever made
[222 - 225] an herb butter and tried to rub it onto
[225 - 227] like a chicken or turkey, um, what you
[227 - 229] find is probably what I find, which is
[229 - 231] that the herb butter looks really nice
[231 - 232] going on and you can put on like, you
[232 - 234] know, a pound of butter and it looks
[234 - 235] really cool coating the turkey, but then
[235 - 237] as soon as you start roasting it, that
[237 - 239] butter melts uh, and it all ends up at
[239 - 240] the bottom of your pan. So, not much of
[240 - 242] the herb mixture actually stays uh on
[242 - 244] the turkey or the chicken relative to
[244 - 245] how much you used. Um, the nice thing
[246 - 248] about mayo is that, well, it's viscous
[248 - 250] first of all, and it also doesn't thin
[250 - 252] out when it starts to heat up. Um, in
[252 - 254] fact, the egg proteins in mayo are going
[254 - 256] to help it stick better uh to the
[256 - 257] surface of the chicken. Uh, so you end
[257 - 259] up with the herbs really staying nicely
[259 - 260] in place, so they flavor it a lot
[260 - 262] better. Uh, and you also get sort of
[262 - 264] superior browning because of those extra
[264 - 266] proteins uh in the mayo. All right,
[266 - 268] parsley, sage, rosemary, thyme. I'm
[268 - 273] going to go with a couple garlic cloves.
[275 - 275] We're going to do a pinch of
[282 - 282] salt. It's about a 8:1 mixture of MSG to
[293 - 293] pepper, and some lemon
[293 - 295] zest. I know some people say like when
[295 - 296] you when you when you uh use a
[296 - 298] microplane on a lemon, you you hold the
[298 - 299] lemon in place and you move the
[299 - 301] microplane around like that. I I never
[301 - 303] understood that. But I always find it
[303 - 304] much easier to plant the tip of the
[304 - 307] microplane down here. Take your lemon
[307 - 310] and just go around like that. It's a lot
[310 - 311] faster. At least for me. Maybe maybe the
[311 - 316] other way works for
[319 - 319] you. We will get this into there. All
[319 - 321] right. Now, we're going to take our hand
[321 - 323] blender. Also a misnomer because I I've
[323 - 324] used hand blenders a lot and I feel like
[324 - 326] I only use them to blend hands like 10%
[329 - 331] My uh my worst kitchen accident ever
[331 - 333] actually did involve a hand blender. I
[333 - 334] was working at a restaurant where we
[334 - 337] made um a lobster bisque. Uh and the way
[337 - 339] the way we made the lobster bisque is
[339 - 341] you would roast lobster shells. Uh and
[341 - 344] then you would simmer them with um a
[344 - 347] bunch of sort of aromatics, stock, uh
[347 - 349] some rice, and then at the end you would
[349 - 351] blend it all in. So we had this gigantic
[351 - 353] um industrial version of these was like
[353 - 355] this tall. If you there's there's an old
[355 - 357] Calvin and Hobs where like Calvin's
[357 - 358] mother like is like shoving an octopus
[358 - 360] into a pot and like a whole bunch of
[360 - 361] gross things and then she blends it all
[361 - 363] with a giant blender. It was like that.
[363 - 365] Um it was powerful enough to completely
[365 - 367] obliterate lobster shells. Um and I was
[368 - 369] cleaning it after I used it and I forgot
[369 - 371] to unplug it. Uh and so I had it upside
[371 - 373] down and I stuck my finger in the blade
[373 - 375] to get like the lodged bits of lobster
[375 - 377] shell off. Uh and the design of this
[377 - 378] thing was that the button to turn it on
[378 - 380] was on the bottom was on the top of it
[380 - 382] like this. So, I had it on the floor. My
[382 - 384] finger inside it and the button got
[384 - 388] depressed. Um, and I uh I blended my
[388 - 390] hand and it was not pretty. All right,
[390 - 393] so we got our herb mayo. Sorry, I forgot
[393 - 396] forgot one of the key ingredients.
[396 - 398] Scallions. This was a technique my my
[398 - 401] friend um Charles Kelsey used at uh
[401 - 403] Cooks Illustrated. He was working on a I
[403 - 406] think it was an herb turkey recipe. Um
[406 - 407] but he was making some kind of herb
[407 - 409] butter. Uh and he found that scallions
[410 - 412] uh in the herb butter actually really
[412 - 414] intensified uh sort of the you know the
[414 - 417] alium and garlic flavor uh in a way that
[417 - 418] you know it doesn't really taste
[418 - 419] necessarily like there's scallions in
[420 - 421] there. They just kind of enhance the the
[422 - 424] uh the aliiumess of other ingredients in
[424 - 426] a way that onions and garlic and
[426 - 429] shallots just didn't do. Um, so I always
[429 - 431] add some scallions to my um herb butters
[431 - 433] and herb mayo if I'm going to if I want
[433 - 435] some some of that uh sort of alium
[435 - 437] flavor in them. You know, one of the
[437 - 440] other nice things about mayo is that it
[440 - 444] really sort of mitigates um burning uh
[444 - 445] in marinades. So, you know, so something
[445 - 447] like some a marinade that has, you know,
[447 - 449] a fair amount of sugar in it, say like a
[449 - 451] like a teriyak marinade, if you were to
[451 - 452] just slather this chicken with teriyaki
[452 - 454] sauce and roast it, it would get really
[455 - 458] Um yum. uh almost burnt. Um if you
[458 - 460] combine it with mayo on the other hand,
[460 - 461] whether you do it in the oven or do it
[461 - 464] on the grill or do it in a skillet, um
[464 - 465] the mayo kind of protects it from
[465 - 466] burning. Uh so you can get all the
[466 - 468] flavors of that sauce and still get some
[468 - 470] nice charring, but none of the sort of
[470 - 472] really dark burning flavors that you
[472 - 476] get. All right, now we're going to take
[479 - 482] our mayo and really get it all around. I
[482 - 483] mayo and really get it all around. I have a band-aid on this hand, so I'm
[483 - 485] only going to use my right hand for this
[485 - 487] one. But, uh, you know, you really want
[487 - 489] to get in there with your fingers and
[489 - 491] kind of, uh, I don't know what this is
[492 - 492] the equivalent of. This is the
[492 - 495] equivalent. It's like if you've ever if
[495 - 497] you've ever rubbed a chicken with mayo,
[497 - 500] that's a lot what this is like. Um, and
[500 - 501] in the in the words of Kevin Bacon, you
[502 - 504] you haven't lived until until you've
[504 - 506] slathered a uh a raw chicken in mayo or
[506 - 507] raw turkey and mayo. So, that is what
[508 - 509] we're looking for. We're going to go
[509 - 513] onto the roasting tray. Kind of spllay
[513 - 519] this guy out.
[521 - 521] Sunscreen on a Canadian. Lena, who's
[521 - 523] over there, uh, just said, um, if you've
[524 - 525] ever if you've ever put a sunscreen on a
[525 - 527] Canadian, um, that's what this is like.
[527 - 530] One of the other great advantages of
[530 - 532] spatchcocking a chicken, uh, is that it
[532 - 534] cooks a lot faster. Um, so you can cook
[534 - 536] it at a higher temperature. Uh, and
[536 - 539] it'll cook in about 70% of the time that
[539 - 541] a chicken would normally take to roast.
[541 - 542] All right. So, this I don't have to
[542 - 543] worry too much about where it goes. I'm
[543 - 544] just going to shove it in. Make sure
[544 - 545] that it goes through the the thickest
[545 - 547] part, but I don't have to land right in
[547 - 549] the center. It is Bluetooth and Wi-Fi
[549 - 552] enabled. Uh, so it'll connect to the uh
[552 - 553] the screen here. Um, you can also
[553 - 555] connect it to your phone, of course. Um,
[555 - 558] but this will go straight into a 425°ree
[558 - 561] oven. Center rack. I'm gonna set it. I'm
[561 - 562] gonna cook it, have the alarm go off
[562 - 566] when it hits 145. Um, so when by the
[566 - 569] time the chicken hits 145, um, it will
[569 - 571] continue rising until once we take it
[571 - 572] out of the oven, we're cooking it really
[572 - 573] nice and hot. So, it should continue
[573 - 576] rising until it gets to around 150,
[576 - 579] maybe 155°. Um, which for me is the
[579 - 581] ideal temperature for uh for chicken
[582 - 584] once it's done cooking. um as long as
[584 - 586] you're getting it above 140 degrees and
[586 - 587] you're holding it at that temperature
[587 - 589] for long enough um you are going to
[589 - 591] pasteurize it. So you are going to um
[591 - 594] effectively uh kill the the same amount
[594 - 596] of bacteria as you would um if you get
[596 - 598] it to instantaneous instantaneously to
[598 - 602] 165°. So by the time it hits 140 140
[602 - 604] bacteria are actively dying. uh by the
[604 - 606] time it comes out of the oven and rests
[606 - 608] um you will have about a seven log
[608 - 610] reduction in bacteria which makes it
[610 - 612] safe to eat in case people are squeamish
[612 - 615] about 155 degree chicken. Um anyhow uh
[615 - 617] we will find out in a few moments how
[617 - 619] long it's going to take to cook. Um but
[619 - 621] I will be back uh when the chicken is
[621 - 623] done. All right, I lied. So I'm back. Um
[623 - 625] my predictive thermometer is giving me
[625 - 627] about a 45minut cook time. Um and it is
[627 - 629] generally very accurate. So that gives
[629 - 632] me 45 minutes to uh make the sauce for
[632 - 634] this chicken. So, for the sauce for this
[634 - 635] chicken, we're going to do a real simple
[635 - 639] uh chicken zu. Um, so I've got a onion,
[639 - 641] uh, some celery, uh, and some carrot
[641 - 643] diced up here along with that chicken
[643 - 645] back that, uh, I've just chopped up into
[645 - 647] pieces. Oh, there's a cat at my feet.
[647 - 650] Um, we're going to put it in
[650 - 653] there in a pot with just a little bit of
[653 - 656] oil, some light olive oil. Not light
[656 - 657] olive oil, but sort of everyday cooking
[660 - 662] And we're just going to let this very
[662 - 663] lightly brown. I I'm not going for like
[664 - 666] a deep dark brown here. Um I don't
[666 - 667] really want too much sweetness to
[667 - 669] develop in those vegetables. Um I just
[669 - 671] want to take some of the raw edge off of
[671 - 673] them. Uh so I'm going for a really nice
[673 - 675] light chicken that I'm going to also uh
[675 - 677] season with the uh the herbs, the same
[678 - 680] herbs, uh and some lemon. So I'm just
[680 - 681] going to let this brown for a couple
[681 - 683] minutes uh and stir it every once in a
[683 - 686] while. Uh and so I'll be back in a in a
[688 - 691] So, we're looking for basically like
[691 - 693] that. So, not super dark brown. Um, just
[694 - 695] the raw edge taking off a little bit of
[695 - 697] coloring on there. Okay. So, for a nice
[702 - 702] chicken. I'm going to put my parsley.
[702 - 703] This is some fresh parsley along with
[703 - 705] the the stems from the ones I picked. My
[705 - 712] parsley, sage, rosemary,
[714 - 714] thyme. If I had a bay leaf on me, I
[714 - 716] would probably use it too, but I don't.
[716 - 722] Uh, and then a couple cups of chicken
[725 - 725] stock. All right, that's just
[725 - 726] storebought chicken stock. Um, so we're
[726 - 728] going to bring this to a simmer. Uh, and
[728 - 730] we're going to let that simmer basically
[730 - 732] um, bring it up to a boil, turn it down
[732 - 733] to a bare simmer, and I'm going to let
[733 - 734] that go basically until the chicken is
[734 - 736] done, which, uh, is going to be in
[736 - 740] exactly 41 minutes and 45 seconds. All
[740 - 741] right, so I will see you then. All
[742 - 745] right, so we are down to our last uh 26
[745 - 748] seconds here. Um 144 degrees. Uh and as
[748 - 750] soon as that hits zero, we should be at
[750 - 753] exactly 145 degrees if uh if our
[753 - 754] predictive thermometer is predicting
[754 - 757] accurately, which which in my experience
[757 - 759] it does. Um and uh then we'll pop our
[759 - 761] chicken out. Meanwhile, uh this is
[761 - 762] simmering has been simmering down the
[762 - 764] whole time. Uh and it's getting ready to
[764 - 766] be strained while the chicken rests.
[766 - 771] Three, two, one, zero.
[774 - 782] Time's up. See where our chicken
[785 - 785] is. Oh, look at the color on that.
[785 - 789] Huh. We are at 145° internally on that
[789 - 792] breast. Um, and our skin looks crispy
[792 - 795] and delicious. Our herbs have browned.
[795 - 796] And let's uh take the temperature of the
[796 - 799] thigh as well, just to make sure. So, if
[799 - 801] it all went well, then the thighs should
[805 - 808] above 170°, 182. So, we're good. All right.
[808 - 810] 170°, 182. So, we're good. All right. So, now that chicken's going to rest. As
[810 - 811] it rests, the breast is going to
[811 - 812] continue rising a little bit in
[812 - 814] temperature. Uh, and meanwhile, we're
[814 - 815] going to come over and finish making our
[815 - 817] sauce. I'm going to strain out all the
[817 - 820] aromatics that we've been simmering and
[820 - 821] all the chicken parts that we've been
[821 - 822] simmering. So, we're going to have a
[822 - 827] really nice, tasty chicken stock now.
[827 - 831] And to that I'm going to add squeeze of
[831 - 833] lemon. Okay, we're going to bring this
[833 - 835] up to a simmer. I'm also going to add
[835 - 837] just a touch of soy sauce. Um, you know,
[837 - 840] for me growing up, we always had soy
[840 - 842] sauce uh in our gravy, like our
[842 - 844] Thanksgiving gravy. This is not quite a
[844 - 845] gravy cuz I'm not going to thicken it up
[845 - 847] the same way I would a gravy like with a
[847 - 849] with a r. I'm just going to leave it as
[849 - 851] a nice thin zoo. But I find that soy
[851 - 853] sauce is sort of I don't know, for me
[853 - 854] it's a flavor of childhood, but it also
[854 - 856] really uh enhances sort of the, you
[856 - 859] know, the umami of the
[859 - 863] sauce. Let's taste how it
[866 - 866] is. Yum. All right, we'll finish it off
[866 - 869] with some few pats of butter that we're
[869 - 871] just going to let simmer down in there
[871 - 873] and emulsify. So, that chicken's going
[873 - 876] to rest for um I'd say about 10 minutes
[876 - 878] or so. Uh, and then, uh, we're going to
[878 - 879] come back and we're going to carve it
[879 - 883] and eat. Our chicken has
[887 - 887] rested. Move it over to a carving board.
[887 - 890] Look at how nice and brown that is. And
[890 - 891] we'll see how juicy it is when we cut it
[891 - 893] in. Maybe maybe it won't be juicy as
[893 - 895] all. Maybe it will be as dry as the Gobi
[895 - 897] Desert. I don't know how dry the Gobi
[897 - 898] Desert actually is, but it's a desert,
[898 - 901] so I assume it's dry. Never
[901 - 904] been. Maybe the Gobi Desert is moist
[904 - 908] like a chicken.
[910 - 910] All right. Um, carving a chicken, I like
[910 - 912] to do the legs first. So, I I hold the
[912 - 913] legs like this. Just use a real the tip
[913 - 915] of a knife here, you know, and kind of
[915 - 917] just You don't really have to do much
[917 - 918] cutting at all. Like, it should just
[918 - 921] kind of come apart pretty easily. Just
[921 - 923] like that, you know. And then if you uh
[923 - 926] find uh the right part of the joint, you
[926 - 930] should be able to cut right through.
[930 - 932] Okay. So, we got our thighs and our
[937 - 937] So, let's get those onto our plate. You
[938 - 939] can see how juicy this is, right? I
[939 - 943] mean, look at that. Look at that. We're
[943 - 947] dripping. And the herb aroma, um, which
[947 - 949] you cannot smell, but trust me, it's
[949 - 955] it's it's intense, like a
[959 - 959] circus. Jesus Christ.
[959 - 962] Um, I cut off these little bits um off
[962 - 963] the sides of the breast and then I just
[963 - 966] split it right down the middle
[966 - 974] here right through the
[978 - 978] heelbone. That's a nice sound, huh? Um,
[978 - 979] and then we're going to split each
[979 - 980] breast in half
[980 - 983] again. Shall we see uh how we did on
[983 - 985] those breasts? Now, a lot of people love
[985 - 986] chicken thighs. Um, and these days
[986 - 989] thighs are almost as expensive as as uh
[989 - 991] breasts are. Um, because thighs are very
[991 - 993] forgiving. You know, thighs and legs are
[993 - 994] very very forgiving. So, you can
[994 - 995] overcook them and they're going to be
[995 - 997] fine. Um, and if you brine a chicken
[998 - 1000] breast also, you know, it can be fine.
[1000 - 1001] But as long as you don't overcook a
[1001 - 1003] chicken, you know, I prefer chicken
[1003 - 1004] breast to be honest these days. Um,
[1004 - 1006] because I've learned how to cook it
[1006 - 1008] properly. And when you have like a fancy
[1008 - 1009] thermometer like that, like the
[1009 - 1012] predictive thermometer, uh, it's really
[1012 - 1013] almost impossible to overcook your
[1013 - 1015] chicken. Um, so you end up with breast
[1015 - 1019] meat that is extremely juicy and tender.
[1037 - 1037] parsley. Of course, if you do want this
[1037 - 1039] to be, you know, more of a gravy, you
[1039 - 1041] can always make yourself a um a little
[1041 - 1044] r, you know, a flour and butter paste,
[1044 - 1046] uh, and then whisk this into it. Or you
[1046 - 1048] can use something like Wondra flour to,
[1048 - 1049] uh, thicken it up. You could even use
[1049 - 1051] like a cornstarch slurry and thicken it
[1051 - 1053] up that way if you prefer. But, um, I
[1053 - 1056] find for for a dish like this, um, it's
[1056 - 1058] perfectly fine to just have like a kind
[1059 - 1063] loose loose juice.
[1063 - 1065] All right, let's dig in. Now that we're
[1066 - 1067] sauced up, I'm going to start with some
[1068 - 1075] uh dectable breast
[1078 - 1078] meat. Can a man not enjoy his dectable
[1078 - 1084] breast meat?
[1084 - 1087] meat? M. It's dectable. Now, let me try some
[1087 - 1094] of this juicy leg.
[1096 - 1096] lemony, herby, and delicious. You can
[1096 - 1098] see how when it came out of the oven,
[1098 - 1099] there's very little drippings in the
[1099 - 1101] pan. There's some oil that dripped out,
[1101 - 1102] some chicken fat that dripped out. Um,
[1102 - 1103] but there's very little of the actual
[1103 - 1106] herb mixture. Whereas, if we had done
[1106 - 1108] this with butter, all of that would have
[1108 - 1110] dropped right down into the pan. Um, all
[1110 - 1111] of the herbs end up sticking to the
[1111 - 1113] chicken. You can see how nice and brown
[1113 - 1115] it got. All that brown browning is
[1115 - 1116] flavor. All those herbs on there are
[1116 - 1118] flavor. Um, it's a really delicious way
[1118 - 1120] to cook chicken. uh mayo in the
[1120 - 1122] marinade. Uh I do it with chicken, I do
[1122 - 1124] it with turkey. Um and I think it comes
[1124 - 1126] out great. When we're using a
[1126 - 1128] thermometer like this, uh like the
[1128 - 1130] combustion ink predictive thermometer,
[1130 - 1131] you don't need to uh brine it because
[1132 - 1133] you're going to nail the temperature
[1133 - 1134] every time. You also don't need to guess
[1134 - 1136] when you're when your dinner's going to
[1136 - 1138] be ready. Um it'll tell you like down to
[1138 - 1139] the second uh when your chicken's going
[1139 - 1142] to be done. All right, guys, gals,
[1142 - 1144] non-binary pals. See you next time. Hey
[1144 - 1146] everyone, I hope you enjoyed the video.
[1146 - 1147] You can find the full article and recipe
[1148 - 1149] along with bonus content and my
[1149 - 1151] newsletter for free on my Patreon. Don't
[1151 - 1153] forget to subscribe to this YouTube
[1153 - 1155] channel for more videos like this or my
[1155 - 1157] alternate channel, Kenji Lopez Main, for
[1157 - 1159] my dining content. And follow me on
[1159 - 1161] Instagram at Kenji Lopez Alt for daily
[1161 - 1162] updates. You can also get signed and
[1162 - 1164] personalized copies of any of my books,
[1164 - 1166] that's the food lab, the walk, or my
[1166 - 1167] children's book, Every Night is Pizza
[1167 - 1169] Night, shipped from Bookarter, here in
[1169 - 1171] Seattle. Find the links to all of this,
[1171 - 1173] as well as all of the tools I used in
[1173 - 1175] today's video in the description below.