How to Make Oven-Roasted Chicken Thighs and Apple Crumble
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- Опубліковано 28 вер 2024
- Host Bridget Lancaster prepares perfect Oven-Roasted Chicken Thighs, equipment expert Adam Ried rounds up the best tools for roasting, and host Julia Collin Davison bakes the easiest-ever Apple Crumble.
Get the recipe for Oven-Roasted Chicken Thighs: cooks.io/3k8czcJ
Get the recipe for Apple Crumble: cooks.io/3nyqXgO
Buy our winning baking sheets: cooks.io/2OTFRd8
Buy our winning roasting pan: amzn.to/3lokGBx
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Bridget you crack me up about the parsley and flowers comment!
I guess that’s “women humor.” To me, it seemed like she downed her husband in public.
Finally cooking for families. Great job!
One of the very few cooks I have watched that know the reflective side of the foil goes to the inside!! If you put the shiney side out, you reflect some of the heat that you are using to cook the food, shiney side in, the heat used is reflected back into the food, and cooking is actually less time. The foil makers used to put this item on the outside of the box of the roll of foil when I was a kid back in the 50s, but they don't do that anymore. One more bonus from putting the shiney side to the food is that the food sticks less than to the dull side if it comes into contact with the foil, so cleanup is easier.
The "shiny side dull side" thing is actually a myth. It's an artifact of the manufacturing process and has no real impact on the absorption of heat energy.
"Regardless of the side, both sides do the same job cooking, freezing and storing food," Mike Mazza, marketing director for Reynolds Wrap, told TODAY Home via email. "It makes no difference which side of the foil you use unless you're using Reynolds Wrap Non-Stick Aluminum Foil."
I was about to comment the same thing about that kitchen myth.
@@Doone226 Yeah, I was all set with my #ackshually. Since I am here, I will say the only reason there is a shiny side and a dull side is because two sheets of aluminium are pressed simultaneously. So the outside layers are shined due to the rollers and the insides are dull. That's all. As you said, makes no difference to the temperature, mostly because aluminium retains about 95% of the heat.
And it all depends how your Mom & Dad used it growing up which was dull side in😁... love these two recipes along with the great tips for the chicken and apple crisp. I consider myself a seasoned cook and I am a Baker's daughter, so it is refreshing to learn something new that enhances the end result! Thank you !💕👍☕
Different household
up or down.. doesn't matter...
*The fall is here!* And so is America's Test Kitchen! It smells like Holiday Season already!
Cooking and the science behind it. Thanks!
Thanks for the technique! I've been twice cooking my family pack chicken thighs. First seasoned in the oven at 350, storing in the fridge and then air-frying however many I'm serving for that meal. The skin comes our very crispy but that extra fat remains. Can't wait to try this tip!
Always worth watching. Informative, clear and appetizing.
Love the chicken recipe sheet pan method. Super simple week night meal for busy people. Also like the versatility, substitute pesto, change up the seasoning and match a sauce, prepare 2 to 4 pieces for a single or a couple in a cast iron pan or small sheet pan.
I always use Gravenstien or Granny Smith apples. It always turns out beautiful, and the flavor is terrific
I do so much of this stuff, but I grew up watching you guys instead of cartoons. I love learning the food science behind stuff, I went to culinary school and learned some stuff but never got to go back to learn more food science. I now have permanent nerve and muscle damage and got told I could never go back to my field it broke my heart and crushed my soul. I love getting bananas really ripe and then freezing them and then when thawing them the cellular structure breaks down and makes almost a banana liqueur type thing and all that goes in when making banana bread. And I do love a higher fruit ratio, I actually made a peach cobbler the other day where I cooked the first part down got it kind of syrupy caramelized thing going on and then added the other half, then I added the topping on and everybody went nuts and I'm pretty sure it's against the law to serve any dessert without ice cream LOL
I made apple crisp for my dad when I was in junior high and he loved it so much I had to make it for him every year. It became his favorite fall dessert. I make it for my husband now in memory of the first man I ever loved, my dad.
:) sweet story, thanks.
Very sweet story, you were a good daughter now wife.
It's interesting only having one person at a time but it works. Great video
Great recipes as always. Miss you all together, but that will come I hope soon. Tried the chicken and it was a hit. And of course apple crisp!
God Bridgett, you could be President and do a phenomenal job! I love your videos. Thank you
Glad they are uploading the new seasons shows. Funny, last night I just fixed chicken thighs. I baked four of them in a casserole dish. I mixed up cream of celery soup with milk, and added fresh diced baby portabellas, and seasonings. Easy way for one person.
Sounds tasty
awesome different take on the iron skillet
Looks great. Please provide metric measurements too. People around the world watch these too. Not just those in the USA.
Great episode. I only buy thighs, it's cheap and great tasting. I grew up in New England and eat my fair share of apple desserts. I'll be trying this one too.
Are they still cheap? All cuts of meat seem to be expensive now. Brisket used to be cheap. No more.
Yes, great flavor, juicy and versatile!! I’d luv to find store bought chicken nuggets made with thighs cos breast meat dries out, like years ago. Here in Alaska, we got Costco who sells chicken thighs for 0.99/lb…the one affordable thing I can afford. So I came here looking for other thigh recipes❤️🔥
ATK is amazing!
Thighs, drumsticks and wings are the best part of the 🐔.
I like her evil laugh before diving into the crumble! BWAHAHAHA!
Hello Bridget, i would go for cilantro instead of parsley specifically with poultry 🌶
Wow 4.just to get to the prep
Gala Apples are awesome. I have been taught when making Apple Pie to use two types of apples. 🤔
I would do the same with this type of a crumble! 👍
Can we talk about the smiley face spatula? 🤣🥰
Home Run 👍
My husband never sends me flowers .
Priceless.
MEN PAY ATTENTION !
Even the roughest toughest cowgirl needs attention.
And family is everything.
A little acknowledgement can go a long way. Both sides.
💐
Loooove chicken thighs😋
Nice recipes. Good, guys!
One of the best broast love it
Waiting for your back support. Love your recipe
We don't eat apple crumble in New England we eat apple crisp. There is a difference a vast difference in the topping. The topping is simply flour sugar and butter. That is the very first recipe for apple crisp in the New world and I still make it today. A crumble is something newer and they make it often in England these days.
Yum, good to know,andyummy
I know this is about the food but I'm kinda' lovin' the unicorn.
The chicken thighs are good when prepared this way, but be ready for fat splattering in the oven and creating a good deal of smoke. If you don't have a good exhaust fan in your kitchen, reconsider making thighs with this approach.
See my post above... I would never bake chicken this way, dry on a shallow sheet pan!
Love
Is Apple Crumble the same as Apple Crisp? I fondly remember and really miss Mom's Apple Crisp!
I want to invite you over for dinner! you are cooking!
Where can I get are cookbook
Is the "upper rack" in the middle of the oven in both recipes?
I know if I broiled the thighs on the top rack for 5 minutes they would be black!
All of us air fryer owners are looking at this going, "At least I don't have to muck up a sheet tray." Plus, you just pour all the rendered fat into a little jar to use another time.
Render chicken fat .
MMMM full of flavor.
Oh, yes! Whenever I spill salt, I always throw a pinch over my left shoulder to chase off “you know who!”
It would be golden if America's Test Kitchen would do a video about the best kitchen scissors!
I found it!
Gear Heads | Which Kitchen Shears (Scissors) are a Cut Above the Rest? ua-cam.com/video/duQ6Gv5C9r0/v-deo.html
@@sandrah7512 For such a sparky commentary from a know-it-all, you'd think you'd provide the link!
@@sandrah7512 Anyone with half a brain would reserve the snark. I'd already searched for a video. It simply isn't there. Get a clue Sandra, look before you type.
@@sandrah7512 Love the snark 😁
Can I use a cast iron pan instead of sheet pan for chicken?
Sorry, but I would not bake/roast my chicken like that at all.
1. I would opt for leg-quarters, so that you have a nice cohesive piece/serving of chicken. Cut thighs roasted like that will draw up and can become chewy or dry out. (looks like rubber hockey pucks???)
2. I would use a deeper pan, with maybe 1/2 to one inch of water which draws off that heavy greasy chicken fat that you don't want but leaves the chicken tender and flavorful. (A little salt in that water can help!)
3. If you want that crispy skin, I wouldn't brown the skin, just bake at a higher temperature. You can oil/baste and season the top of the pieces of chicken before cooking. You can get a perfectly roasted crisp skin that way!
I do this with Garlic and Parsley and salt, or with Cajun seasoning. (hard to find Chacheres Garlic N HERB, a little chili powder, and garlic and salt - my sons spicy favorite)
HINT: Do not overcook. And, do not leave in the oven after done. Remove when done crisp outside and just well cooked temp inside. Chicken will just keep shrinking and condensing and become more chewy if left to keep cooking.
That apple crumble is a hot mess.Beautiful job done very well!!!
‼
WTF is "Tuck in"?
It is a British phrase, often used in New England. "To tuck in" means "to eat," usually with a lot of enthusiasm. You say it when you see something good and are eager to eat it.
"Let's tuck into this bird!"
"Ooh, cake! Let's tuck into it."
Just an idiomatic expression.
@@Porkcfish ahhh...thank you for the tutelage
Why do all the cooking shows promote the wasting of aluminum foil? You can use a small covered pyrex bowl to bake in the oven...or a pan covered with oven safe lid. Aluminum foil is mined from the Amazonian rain forest...resulting in total destruction of the land. It's true that aluminum is recyclable...but also true that most American's will not wash/reuse their foil. Likewise, recycling centers will not recycle foil that is contaminated with food...going back to the fact that few would be willing to wash thin sheets of metal. You do know that you are influencing millions of people...hopefully, you will receive this feedback in the spirit intended. We are all responsible for doing our part...but "influencers" have a much much greater responsibility to "fully" educate their audience/consumer.
Gadgets will clutter your kitchen and are annoying.
I hope you washed that cutting board after having the raw chicken on it….
This at home series is horrible!
You do all this amazing prep and then spray with 1980 PAM???? Why haven’t you evolved to more healthy cooking???
Meanwhile, I am brushing bacon fat on my chicken thighs.
Bridgette can also work as a comedian. I adore her dry humor. Love this episode.
ya
"whole head of garlic" 4 of the best words in English
Well, aside from "add some bacon, too."
I really liked this “at home” format! Thank you!
I love these “at home” shows. Keep them coming!
I’ve only discovered the tastiness of chicken thighs in the past few years, and really appreciate learning more cooking techniques. Note to anyone who thinks thighs are gross (as I used to): you really have to cook them a long time to render the fat and tenderize the meat.
Thighs have been my favorite ever since I was a little kid in the early to mid 70's.
Absolutely. Treat them like BBQ. Take them to 200 or 205. Fall-apart tender. Not quite so juicy, but they're fatty so they don't taste dry at all.
@@tcmr5775 It's not good to take chicken thighs past 190F, you risk drying them out, depending on precooked weight. Eight ounces you probably could get to maybe 195, but six ounces, don't chance past 190.
@@DeWin157 I agree
I LOVE this series!!! Chicken thighs for dinner tonight!
Oven chicken thighs are my favorite! Love the "just stick it in there, walk away, and it'll be great every time" nature of them :D
Great explanation about cooling the crumble and how the pectin reacts. Also great recipes, that chicken & the apple crumble are the beginnings of an excellent fall meal.
Great recipes this episode, and the set looks so homey and comfortable, but I missed Bridget and Julia’s back and forth. Just last week I was telling my husband how much I enjoy seeing them together. It always makes me crave to cook with my girlfriends-one of life’s great pleasures.
That apple crumble looks fantastic, I will absolutely be making that this fall season! Thanks for sharing. Chicken thighs also making my mouth water LOL!
Bridget! Where's the deglazed pan juices?? (Clutching pearls)
Made apple crumble with a friend's apple harvest. So simple and delicious. Edit: oh my... American apple crumble is completely unrecognisable from English apple crumble. We use only 3 ingredients for the topping, sugar, cold butter, and flour. Combined into breadcrumbs, and it's a thick layer on top of the apples. Simple, delicious, not overly sweet. Served with custard, cream or icecream.
No Granny Smiths?! I thought that was THE apple for baking. Looking forward to trying all the recipes in this episode.
She should have used a fork to show the crispness because #Forkdon'tlie
I think I've found the holy grail of Apple Crisp! Thanks Julia!
Gee, when did granny smith apples start to break down more than golden delicious???
Bridget, I would send you flowers.
I could never get my children and even husband to eat chicken thighs. There was shrieks of horror. Now that they are all grown up, including husband, thighs are our preferred choice. This recipe is on for the weekend and I may try the crumble too. I’ve been using a BBC recipe, my heritage, but I think I will give yours a try.
"... to remind me that my husband never sends me flowers..." Wow, is parsley classified as a bitter herb?
I left the garlic in the microwave for 4 minutes and it totally burned 😱. The good thing is that I had another head of garlic and this time I left it for only 2 minutes and then baked.
The chicken I baked 20 minutes more, but this time at 400• F .
I loved the sauce, it complements the flavor of the chicken very well. Thank you for this recipe. 👍😋
My mother made what she called an apple crisp and the only difference is that she used flat rolled oats with brown sugar and butter. Next to her fruit cobblers it was the best.
It is a shame to not use the fond created on the rimmed baking sheet.
I think some people in the Midwest use oatmeal and brown sugar for the topping. It's crisp with the taste of brown sugar, plus it's oatmeal. Wholesome and tasty!
You guys are the best! Always informative and insightful. Amazing presentation. Thanks so much.
Would it negatively affect the outcome if you lined the pan used to cook the thighs with aluminum foil (for easier cleanup)?
I wonder this as well. Maybe if it prevents contact with the pan. But.. I might be willing to risk it for easier cleanup haha
If you try it, put the shiny side down against the pan.
No. But you wouldn’t be able to deglaze, of course.
I love Julia and Bridget! I wonder when are they going to do a spin off with just the 2? Not taking away from the other cast members but, those 2 are the heart, soul, and backbone of America’s test kitchen and Cooks country. They are the original OG’s from day 1. I’m pretty sure anyone who has been following them from day 1 knows they ARE loved and deserve something special of their very own.
Christopher Kimball was the heart and soul of this show. These two were good with him. Without him they could use help.
Don't ever spend a pretty penny on a brown sugar keeper! You can buy a terracotta plant pot saucer - the kind that sits under the pot to catch water that drains out - for $0.50 for the smallest to only a few dollars for the largest! Blows my mind when I see people selling sugar keepers for $15!
Good tip, but even better to just substitute regular sugar and molasses for the brown sugar... that's all brown sugar is, they just take regular sugar and add back some of the molasses that was taken out in the refining process. Adam Ragusea has a great video about it, with the ratios of sugar to molasses to make dark or light brown sugar.
Hold up there, Julia! A thick layer if apple with just a hint of crumble? You'd be expelled from my house!!! But I like the smiley face spatula!!
Right?! Gimme all the crust! lol
Bridget is so funny! lol
am i alone in noticing that these recipes recommend table salt over kosher salt. i never used to see table salt recommended for cooking
I've also found that peculiar. Especially since table salt tastes gross compared to kosher (due to the iodine) and it's very easy to over-do it with table salt.
Patience is a virtue in life and cooking :)
Julia, one of my FAVORITE desserts!!! Never knew Golden Delicious was “the” apple to go for! Thanks!
Wow. Good stuff Bridget and Julia. These recipes look excellent. My family will love them. Thanks
The step of microwaving the garlic in unnecessary. Just leave it the oven for a bit longer.
I completely agree, as a serious home gourmet, I despise microwaves, they destroy nutrients, and flavor.
Apple Crumble: It's possibly unique to the UK (not sure) but a very large cooking variety called Bramley is used for apple desserts - more tart/acidic and hold their texture during cooking. Don't know if they are available in the USA? Another popular recipe option is to split the flour quantity 50/50 between plain and wholemeal for a more textured crumble topping.
What do you say about aluminium is not Healthy for you’re body?
Personally i have swapped out them to stainless steel.
Is it just me?
I agree, no aluminum, so I use parchment paper over foil or cooking sheet pans, if I don’t have stainless steel.
Had to watch the Apple Crumble part twice.
Julia Collin Davison's personality was too distracting the first time around
Ooh. That apple crisp seems to not have as much sugar as a lot of other desserts
My God. I'm making both of these!
Salsa verde is not Italian
Apple baked anything is an Autumn baby’s anthem! 🍁🍂
😂
All that work to crisp the skin and you put the sauce on top? How about a schmear of sauce on the plate and nest the chicken on top, maybe a sprig of rosemary and a few thyme leaves on top?
I love watching America’s Test Kitchen but two and three Sterns and Foster commercials per episode is too many.
You have convection on that oven. How long and what temperature would you use for the chicken? I have a Wolf Dual Fuel so your advice will be greatly appreciated.
The chicken thigh recipe like many of the ATK are more complicated than they appear on the show. The chicken thighs did come out fine. However the process was a little more complicated. The chicken fat that rendered onto the baking sheets with the high oven temperature set off the smoke alarms in my apartment several times. Quite annoying.. Additionally clean up was a bit of a chore. Despite using the spray vegetable oil as called for in the recipe the pan had a lot of baked on crud. The chicken tasted fine but to be honest with you it is not worth a do over. The salsa verdi was also a challenge. I followed the directions but my garlic came out hard as a rock and would not process.
I'm glad you gave the weight of the flour because 5 ounces is a pretty heavy "cup".
@@sandrah7512 As a long time fan of ATK, I do know that. However, that is not a universal standard. For example, King Arthur Flour says a cup of AP flour is 4 1/4 ounces and their recipes reflect the same.
This Food looks so Good, but how about telling the Calories, Carbs and Fat. Some people have Diabetes or on a diet.