Roast Chicken Breast That Doesn’t Set Off Fire Alarms
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- Опубліковано 19 чер 2024
- Roast Chicken Breast That Doesn’t Set Off Fire Alarms
00:00 Intro
01:09 Why Not Reduce the Heat?
02:54 Why Salt Ahead?
03:47 How to Improve Browning
05:15 The Roasting Procedure
09:17 Testing for Doneness
An in-depth video on chicken safety: • Why I Eat Dangerous Ch...
Glaze:
1 garlic clove, grated on a microplane zester
1 tsp Dijon mustard
1 tsp Pomegranate Molasses (optional)
1 tsp soy sauce
2 Tbsp canola oil (or any neutral oil)
1 tsp za’atar (optional)
In a small bowl, whisk the garlic, mustard, molasses and soy sauce until homogeneous. Add the oil and whisk until completely homogeneous. Stir in za’atar.
A pre-salted and thoroughly dried chicken breast roast cut from a 3.5 - 4.5 Lb (1.5-2kg) chicken. Here is the video on how to make one: • Chicken Breakdown and ...
1 red or yellow onion, sliced thick
Chopped veggies of your choice to create a thick layer in the pan (like carrots, parsnips, potatoes, turnips, cabbage, peppers)
3 Tbsp olive oil or clarified butter
Salt and black pepper
Preheat the oven to 450F (230C) with a rack in the lower third. Toss the onion, veggies, oil, salt and black pepper in a large deep pan (I use a deep 12 inch/30cm stainless steel pan with straight sides). Set a flat rack on top of the pan. Dry the chicken thoroughly with paper towels. If the top of the breast was damp at all, oil it lightly. Set it on the rack breast side down and cover with a thin film of the glaze over the back and sides (whatever isn’t touching the rack). Put in the oven and turn on the convection fan if you have it. Roast for 15-20 min or until the top is golden.
Remove the rack with the chicken onto a plate and stir the veggies. Put the rack back over the pan. Flip the chicken, cover the breast area with a thin coating of the glaze and stand it up so that the narrow tip is pointing down. Put back in the oven for 10-15 min or until the chicken is beautifully brown.
Put the chicken directly onto the veggies breast side up and take its temperature. Make sure you find the coolest spot. Here is how to avoid a major screw up: • Can a $100 thermometer...
Continue to cook the chicken at 400F (200C) without convection until the minimum internal temperature reaches 125-130F (52-55C). Stir the veggies whenever they need it during roasting.
Let the chicken rest for about 20 minutes with a thermometer inserted into the coolest part. The temperature should reach around 150F (65.5C).
Debone the breasts and serve with the cabbage. Freeze the carcass for some future stock.
Thermometers:
Thermapen tinyurl.com/4vdv2p4y
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I must tell you, Helen, that as an ex vegan who was petrified of touching raw meat and didnt know a thing about preparing it, especially the “salmonella cursed “ as many vegans would have you believed, your chicken series were truly life changing for me! I learned to feed my family with a healthy protein that doesn’t break the bank.
I made this for lunch today, and it was the best roasted chicken breast I have ever had. Added carrots to the cabbage and onion, served over a bed of rice with cumin seeds and with a squeeze of lemon over the top. Oh, wow.
Thanks so much for giving it a shot!
Wow. There is so much I don’t know!
I’m excited to try this whole process. Great series! Thank you, Helen. 🤎
This is a wonderfull technique, definitely making this. Thank you Helen! Bryan from Canada.
Your voice and gentle accent are wonderful to listen to. Plus the recipes are so intelligent and honest.
BRILLIANT!!!!! SO glad to know this “trick”!!!! SO tired of a smoky kitchen/house when making chicken like this! THANKS, HELEN! 😊
Just tried it, turned out very well. Chickens have been getting bigger over the years. I used to find 3lb chickens at some stores but haven't seen any in several years although they sell rotissery chickens this size. This is a good way to deal with that along with slicing into left and right sides .
Love your videos Helen, great recipes and very helpful explanations 🙏🙏
Thank you for making this technique more accessible! My apartment's microwave hood doesn't even vent outside, so smoke is a big problem!
That looks amazing! I can’t wait to try it
Who else could solve a practical problem and get a fantastically delicious side dish as a bonus? Helen is a marvel, and I'll follow her forever.
Helen, how interesting! Thank you!
This roast chicken breast recipe is life changing 🥳
This will be added to my list of must cook!
Thanks so much. You're awesome!!!
Setting off the smoke alarm is *always* a problem when I roast a chicken. I'll definitely try this method.
Thank you
Tripping smoke detectors is just me cooking. It lets everyone know that the meal is about to be served :)
Great video! My favorite part of chicken are flavored vegetables. I'll definitely try it!
Hahaha...right! When it's my brother's turn to cook the Sunday family meal... that's when we know to gather 😅.
He's a pretty good cook, actually, but he sets that damn thing off, all the time!
Hi Helen, thanks for teaching me your method of breaking down a chicken and for yet another fabulous recipe. The dish came out great on my end - chicken was juicy, and the whole thing had a pleasant sweetness. I might just recreate this dish for my mom and our family on Mother's Day. :)
Usually, I just cook for myself or for one other in addition, and consequently I often have leftovers from tackling recipes that cannot be prepared in smaller quantity. Today I reheated parts of this dish, and thought the end result was good, but it left me wondering whether I should be doing things differently. One topic that to me seems to remain subterranean throughout online discussion of cooking is reheating: whether or not a class of dishes ought to be reheated; and, given that a dish can be reheated, how to do it in a good way. (Perhaps much of this is intuitive, but you'd know better than me. On the other hand, perhaps the topic is too large to cover in a video or two.)
Hope you're doing well - I look fondly upon my memories of your fish class!! Maybe I can drive up from NYC again soon.
This reminds me chef john's technique of roasting chicken breast on thick onion slices.
Brilliant! 😃💜
Hi Helen , I’m hooked on your UA-cam channel everything you cook looks delicious and I can’t wait to start cooking some of your recipes today is 6/5/23 and I’m just finding your awesome cooking channel thank you for sharing your recipe with us.🫡👏🏼👏🏼👏🏼👏🏼👍✌️💐👵🏼
That’s looks delicious
Ugh wish i watched this before making my bird not while making my bird. One of the most informed chefs on youtube
Genius
@helen- love to see you prepare Cepelinai in a video. I’ve watched a lot of videos but they always leave out the details.
Super presentation. Whenever you use za-atar, make sure to include some bacon fat and a small amount of wine.
I could take or leave the chicken breast, but that schmaltzy cabbage looks divine :D
For years I've wanted to make your signature glaze though I'll have to finally give up and order the pomegranate molasses online. Here in Tennessee I've absolutely never seen it in stores
I live in Central Africa. Basically, pomegranate molasses is as exotic to my taste as it is hard to find in stores. We do have a large Lebanese population and some indian-run supermarkets so those are the sections/stores where I have found pomegranate molasses. For an ingredient so foreign to me, I've absolutely adopted it. Anything calls for vinegar and sugar I replace it with pomegranate molasses; I use it as a base for salad dressings, I have put some of it in peanut butter cookies, in lieu of ketchup I'd think about pomegranate molasses etc. Besides Helen's recipes that use it I have definitely found other uses for it. In a nutshell: if you can get it, try it at least once.
You really don't have to use pomegranate molasses if it's a pain to get. Replace it with balsamic vinegar and maple syrup or honey. 1 tsp pom molasses = 1/2 tsp balsamic + 1/2 tsp maple syrup.
I swear, you're like my cooking fairy godmother 😅
Have you tried Kenji Lopez-Alt’s method of double aluminum disposable baking trays under the chicken? He found that by using two trays one inside of each other you seem to create a bit of insulation with the air gap between them which reduces smoking dramatically. It does seem to work for me. Plus, you can just deglaze the baking tray and reuse it a good few times so it isn’t as wasteful as you might initially think.
Doin' it.
Another great lesson. Thank you Helen. Can you tell us what pan you used n this video?
Misen 12 inch straight side pan, but you can also check out the cuisinart pan with the same dimensions. it's cheaper and works just as well unless you are on induction.
I would love to know the exact pan you are using for the veggies. Thank you for the great videos.
Misen 12 inches straight sides.
@@mishtrong Thank you!
Helen, I'm a big fan of your recipes. However, I've tried this twice now, and it's not turned out like yours. Granted, I'm using a regular gas oven, and a 6 quart stainless steel shallow casserole dish, but I'm compensating by adjusting the temperature, running it at 500°F. The chicken doesn't brown as nice (probably because of convection, but that's no big deal) but the main issue is that the veggies do not brown and the chicken dows not rise the 20°F or so that yours does, to 150. I might get a max out at 63, or sometimes 61, like in the one breast of the attempt I've pulled out the oven just now. Any tips?
Great video, Helen! I have a question about seasoning chicken (or any other meat). When I salt my meat the day before cooking I also season it with pepper and ground garlic. Is it ok to season it this way or should I use pepper and garlic before/during cooking and not together with salt the day before? Also, some people advise to also oil the meat with olive oil before salting it, but doesn't that just prevent the meat to be as dry as possible and develop a nice crust when you sear it in a pan? Thank you very much for your answer.
Oiling the meat before salting makes no sense because salt doesn't dissolve in fat. I don't use garlic powder, so can't comment on that. as far as pepper goes, you can put it on anytime you want. If you want to actually taste it, it's best to add it after cooking is complete. once you heat it, it's aroma is almost completely gone. Most people think they have to put pepper on everything along with the salt before cooking. I tried skipping it and it made no difference. If you are adding black pepper after cooking be careful, it's very potent and a little goes a long way.
@@helenrennie This was a question that I've had for a long time as well! Thank you so much for taking the time to reply. We learn so much from you directly, but also when you answer questions in the comments!
💛
I'm excited to try this out but just wondering...what's the best way to keep the veggies warm while the chicken rests? Will they dry out if you put them into an oven at a low temperature?
Get them out of the oven and 5 min before serving put them back in the oven.
Helen can this method be used for a turkey breast?
probably ;) but the timing will be different of course since turkey is bigger. You might also need a lower temp since the time will be longer.
What would substitute as a non-refined oil in the glaze?
non-refined oils have a lower smoke point, but if you want, just use extra virgin olive oil.
This is the only thing I hate about being early... There are no comments to read!
Pot roast chicken is the way to go. The breast stays moist and my oven stays CLEAN. I hate cleaning ovens. The chemicals are the worst.
I love vegetables roasted with chicken. The fat and juice add so much flavor.
At 11:40, you say it got to 153 degrees after 20 minutes and still needs 10 minutes of rest to be safe? 30 minutes on the counter means it will probably be cold by the time I get to eating it, especially in the colder months in the UK. I feel like something got lost in the explanation here
It doesn't need another 10 minutes after it got to 153. I serve it after 20 min of rest. Safe is a relative term. At that point, most of the chicken has been at a high enough temp that I am comfortable with it.
@@helenrennie Wow! I didn't think I'd really get a reply to video that's a month old.
I looked it up and it chicken probably only needs 2.8 minutes for bacteria to have a 7 log reduction at 150F. So I guess you are right, it should be safe very quickly at 153F. Not sure why you mentioned it needs 10 minutes at 150F in the video
Anyways thanks for the reply and keep making great videos! Love your channel
My issue isn’t the smoke detector but rather the splatter all over the sides of the oven. It’s delicious (the chicken, that is) but not worth having to scrub the oven from top to bottom afterwards
This method prevents the platter since the veggies capture all that.
It is very rare to get salmonella.... I don't want to get into details and to make story short: my son when he wanted to encourage me, he brought me some cut up veggies into my bed, some sliced cheese as well... and I ate it with enjoyment, he was my little 10 year old chef...well, later I found out that he cut up all the goodies on the unwashed board where I previously had cut the raw chicken, oh my goodness!!! I was horrified I would get salmonella!!!😲 I went online to see what was written about it...well, what I studied,it was very rare to get salmonella poisoning...so I just prayed and waited, and nothing, not even gotten sick or anything, so, since then I stopped worrying about those funny degrees of the undercooked chicken.... that's my experience 😃
It is dangerous when a particular chicken is infected with salmonella - most are not - so don't panic but don't throw out the precautions based on one experience.
The Air Fryer makes the best roast chicken
Looks overcomplicated. Why don;t just put chicken inside transparent high-temperature baking sleeve (cooking bag), seal it and roast it? No smoke at all and you can brown it as much as you want.
The FDA recommends chickens to be cooked to 165 to be safe. Where is she seeing 150? I was looking on the FDA's site.
USDA has time-temperature tables for chicken and other meats:
www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
165 is safe to eat immediately. 150 is safe when held there for ~3 minutes.
This is the same FDA that claimed smoking is good for you
As Helen briefly mentioned in this video and others, it's not just the temperature but also how long it is held at a particular temperature that ensures its safety. If the chicken (breast/white meat only) is at 145 degrees F for 8.5 minutes it will kill the bacteria the same as reaching 165 instantly. At 150 degrees F you only have to hold that temp for 3 minutes, and that threshold is by far exceeded in the video.
www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf scroll down to table 3 for chicken products. FDA talks to home cooks like they are toddlers. "Don't you dare cross the street alone!" and it talks to professional cooks like they are capable of risk management. "Crossing the street is fine as long as you look both ways" ;)
@@helenrennie Not sure where 'table 3' is out of 91 page link you sent but USDA states safe cooking temperature for chicken is 165 degrees. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table#13
I would imagine the safety branch for home food preparation would have some evidence to back up statements like this.
The proof is in the still living not-dead-from-salmonella Helen 😂
There is something wrong with you. You should seek help from a professional therapist.
@@Iconoclast1919 and you should study English language and understand the context - eg the controversy in the cooking space about temping poultry.
@@LuigiNotaro I'm aware of the misinformed group of people who have made such accusations against Chef Rennie and it's completely unjustified slander. She even directly explained why it's not an issue scientifically, but people like you just can't help but inject unfounded insults and negativity into the comments. It says a lot about your character that you would go out of your way to do so.
@@LuigiNotaro In the English language, the first word of the sentence is capitalized and you don't start a sentence with the word "and". I understood the context, and your characterization, perfectly well. Perhaps it is you that needs to study the English language.
@@Iconoclast1919 is English your primary language? Because it seems you still don’t understand irony. I’m in favor of Helen’s approach. Get a life. And please note that the first word in my sentence is your YT handle, not “and”.
The salmonella issue makes me laugh. There is a huge cultural divide between a lot of the US viewers and the European attitude.
Would you possibly recommend techniques for spatchcocking pultry (to also minimize smoke)?
I was just thinking the same. The problem is for the thighs/legs in order for the connective tissue/collagen to start turning into gelatin those parts needs to reach a higher internal temperature, otherwise at 150 they'll be too chewy. So, the solution may be to pull the whole spatchcocked chicken out once the breast reached its target temperature (130 in this case), separate the thighs and legs and return those back into the oven until those reach about 170 or so. The carryover thould get the thigs and legs up to 180. That's just my idea; I'm certainly not an expert.
@@VFRExplorer Thank you. Is this what you do?
It's the same exact technique as this recipe, but instead of cooking just the breast, you'd put the whole spatchcocked chicken on top. Start it skin side down and then flip skin side up.
@@StacyInLove1 You're welcome and I haven't tried this method yet. I primarily cook the dark meat chicken, but this technique is certainly intriguing.
@@helenrennie Thank you! I love your videos. 👏