You Can Be a Winner with This Fancy Roast Chicken Dinner
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- Опубліковано 23 бер 2024
- We nailed the roasting time and oven temperature for a golden, juicy bird and discovered the key to a savory, satisfying side. (Hint: All you need is a sharp knife.)
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Holy crap, two chef Lam videos in a week! She's easily the best chef on the channel. She's mad smart and has so many good scientific food tips for cooking.
Crap is "holy"?
@@Es_Elleyou do know it's only an expression right?
She’s the best
Defiantly a underrated chef that can give a lesson or two to celebrity chefs.
i ddint know Lan has white hair now
Lan never ceases to amaze me with her special tips and great results!
2 LAN videos in a week. What a treat.
Thank you, Lam!
Always love her recipes... Definitely gonna' try this one.
Chef Lan is so adorable! She makes my day!! 🥰☮
I could definitely see myself making this for guests at Christmas time with that couscous. Love ya Lan!
Thank you. Company coming, chicken thawing. Can't wait to roast it the way you demonstrated. Love you all.
Oh man
I'm making this asap
Ty Lan ONCE AGAIN ! ..
And Julia .. you are fantastic as usual
I prefer crispy skin on the entire chicken, especially the thighs. Therefore, when I roast chicken, I raise it at least 1½ inches off the pan surface using a wire rack to avoid wet, mushy skin on the thighs, and ensure crispy skin ALL AROUND...
Doing it that way does sacrifice flavour in the gravy though. Having it on the surface of the pan allows for brown bits to develop which get turned into a great sauce or gravy. I think I value the gravy a little higher than crispy skin all over, personally.
@@julianvickers I value crispy skin over mushy. The gravy can always be seasoned to your liking.
@@dastickyone5822 That's not strictly true. I'm saying that the chicken fond on the bottom of the pan gives you "chickeny" flavour to your gravy which can't be replicated just by seasoning. To each their own of course.
Bottom line is, wet mushy skin is unpalatable for anyone. Those bits will brown when the oven air gets to them.@julianvickers
Agree the whole point of roast chicken is crispy skin which trumps all other priorities! 😊
Great job on mastering the roasting time and oven temperature for a perfect, juicy bird satisfying ...
Bravo - Fantastic Lan!
Great cooking tip
Thank you. This is a rare episode. 🙏🏾
Looks wonderful
He y Lan that looks great! I learned to Partially cook chicken and Turkeys upside down then flip and brown. The reason is the breast (which is the dryer part of the chicken) is mor juicy and flavourful. What’s your opinion?
This was amazing can't wait to try this one
Brilliant!
It came out fantastic. Moist chicken with crispy skin cooked just right. I even had some couscus with roasted red peppers in red wine vinegar sitting in my fridge and pantry. This chicken dinner recipe is a winner.
Delicious coucous recipe
Delicious 👍
You guys are great together. I love this pairing with couscous and the chicken looks delicious.
I wish whole chicken wasn’t so ridiculously expensive!!
Yeah, don't ya love "transitory inflation".😞
My local grocery (QFC in Seattle -- owned by Kroger) has whole chicken on sale for around $1/pound every 4 weeks or so. I'm lucky enough to have a good freezer, and so I'm able to stash one away when the price is low.
Dang, really? Whole chicken is usually one of the least expensive options at a supermarket, since there's no butchery done.
Yeah, it's stupid expensive where I am too and can never find one under 6 lbs if ever they do go on sale which is rarely, so nevermind smh.
To guarantee crispy chicken [or turkey] skin, let the bird sit in the back of the bottom of the fridge after seasoning for 24 to 48 hours, uncovered. The longer, the better. The skin will turn out crispy and golden brown every time.
Since when do you put hot food in the fridge.....without losing it ?
@@Shonda123 I think this meant before cooking.
@@Shonda123 After seasoning. You season before roasting. Put the uncovered, uncooked, seasoned bird in the fridge. After 24 to 48 hours, take it out about an hour before putting it in the pre-heated oven to roast. Taking it out of the fridge an hour beforehand allows the bird to warm up a bit, which will help it cook better. Hope that clears things up.
That looks great but we will keep spatch cocking our poultry as per ATK,but utilize cutting slits in the skin next time.The couscous is a must try.
Agree the spatch is the way to go.
@@kevinhullinger8743Yep. I'm buying all my meat at a butcher shop now, and the chickens aren't pumped full of water. They're also 2.5-3 lb, not frankenbirds. What a joy!
Wouldn't the process of spatchcocking provide enough drainage?
@@woodstream6137 Perhaps.But we never discard the fat from the cavity,that stuff is gold!
@@woodstream6137not from the legs, it would seem
I’m amazed by the carry over cooking hack in this video
I just fixed this and it was delicious. It’s the first time I’ve ever had couscous. I’ve had friends that have told me that they didn’t like couscous, but they must have never had it fixed like this cuz I can’t imagine anyone not loving it. And the chicken was super juicy and tasty. Of course I need to learn how to carve a chicken.
Saw Marco Pierre White do this first with his roast chicken and I’ve been doing it ever since
Looks delicious-
Just curious why you still use round wooden spoons? They work well to stir sauce but that’s about it. A flat wood or silicone spatula is much more effective… especially when you deglaze.
If you roast a chicken in a bare skillet with nothing to absorb fat/drippings, it will splatter all over your oven. I made that mistake only once.
Damn that looks delicious and healthy.
My kids loved the Cast Iron chicken recipe, now I have to try another chicken recipe on them
The drippings are liquid gold!!! Why has no one else used it?🤤
Love a good roast chicken
I don't historically like couscous, but if Lan says it's good, I'd try making it! Her advice and judgement is always on point.
Lan also developed variations with quinoa, lime and Swiss chard or bulgur, peas and mint.
Lan is the absolute best!
I need to try this with cornish hen
(577) That looks great; and so simple in comparison to some recipes I've seen for a whole, roasted chook. "Winner, winner (you know the rest"!!!) 😃
🔥🔥🔥🔥🔥🔥🔥
Your way works well , but , I watched another method of draining fat from a roast chicken which also helps in ensuring the thighs & legs get done as well ...
After seasoning their chicken they put their rack in top most position ... Proceeded to hang the chicken by the legs & put a pan down underneath to catch all the drippings so the juices would naturally drip down out of the chicken while getting roasted from all angles & the legs were in the uppermost part of the oven where is always the hottest seeing how heat always rises , it is a twofold win ...
It is quite a good recipe you presented today , thanks for sharing...
How does one hang a chicken from an oven rack? Interesting idea
@@nancycy9039 Nancy , so easy...
You tie a length of heavy Butchers twine to each leg at the ankle then tie it to the rack as close as you can , then same for other leg then slide the rack into the oven over the drop pan below so the chicken will have heat 360° around , top & bottom ...Much like the smaller metal racks for baking chicken long legs or wing brunettes...I'm not sure but I think those racks for baking the legs & drumettes were the inspiration to do a whole chicken this way... Even if there ends up not enough distance between the whole chicken & drip pan & touches pan it will do just fine coz chicken will cook just fine & will drain drippings & fat drippings out anyway just coz that's the way gravity works ...
Afterward remove drip pan & replace with a dry pan & take scissors & cut strings & remove strings & chicken .... Thank you for asking & I hope this helps & maybe you'll get a leg & wing rack & try them too...🐓🐓🐓🍗🍗🍗
nice
8:41 No need to lie to us lol
I would rather have gravy than couscous. I thicken chicken and turkey gravy with a butter/flour paste, beurre manié.
Make a pan sauce / gravy with some flour and water. Why get all those drippings if you don’t use them all 😢
I did not expect a PUBG-reference on this channel. I like it.
Lan always delivers! I seriously need to get a 12” stainless steel skillet, seems like ATK’s favorite chicken roasting dish 😊
More LAN. Had to click so fast. I love her soooooo much.
You guys always have the best hair!
I LUV Lan!!!
I wonder if this method would work with a small turkey and a stainless roasting pan?
What Vegetables are used in Vegetable Oil???
👍🏻👍🏻
Digressing here... but great to see the chef rocking salt and pepper hair... refreshing to see...
I would love science info on what drippings are. Is it fat? Is it water? How cooking method affect how much you get?
Loves me some Lan
w tabbouleh if you want green salad, even fresh quac on the side & tortilla/naan/pita for lil people wraps...wow
There’s not a chance in Hell I’d make this. It must be nice to have the time AND energy to do all of this.
LAN LAM,YEAH!
How does chef Lan not have her own restaurant group?
5:07
Note to self: Don't forget the schmaltz!
Winner! Winner! Chicken Dinner!!
I wonder how long the chicken cooked on the stove, or at what temp was it - before it was put into the oven? 🤔
Only the pan was heated on the stove. Once the chicken was added, it went straight into the oven.
@@sandrah7512 ..I contemplated that! I was just a bit confused because Lam mentioned this particular process would jump-start the cooking of the dark meat (thighs), but it's seemed as if she only seared the skin. Of course there's editing but such an immediate seare would have no effect on even cooking..I believe they mistakenly left that bit out 😢
@@hasaniennis442 Nope, nothing was left out. From the recipe (link in the video description): "Heat oil in 12-inch skillet over medium-high heat until shimmering. Place chicken breast side up in skillet; transfer to oven..."
This is very similar to other ATK recipes including Weeknight Roast Chicken (2011) where the empty pan is heated in a 450°F oven before the chicken is added in the same fashion, then back into the oven it goes. That recipe's great because you roast the chicken to 120°F then shut the oven off and allow the chicken to coast to 160°F (or your desired doneness). Make a pan sauce from the drippings (or one of Lan's sides like in this segment).
@@sandrah7512 Thank you so much for the info and insight..I just want to do it right for my Mom's 70th birthday..cheers 🥂
@@hasaniennis442 Make sure you have a sturdy pan like in the video and a really good thermometer. Check the temperature in more than one place to make sure the chicken is properly cooked through It might be pink in spots but that's okay!). Good luck! 🙂
I'd use tomatoes instead.
Fire roasted tomatoes
160 is too hot, folks.
I am trying this right as I type this. We love a roast chicken on Sunday and eat the left overs early in the week. Using the skillet instead of a roasting pan sounds great to me - less
pan to clean! The cut to the skin before roasting is brilliant. I noticed how much water/juices build up in there when leaving the skin intact. I'll give you an update when it's all done. Thank you for this!
You left the oysters
Was the chicken brined? I may have missed that
No, it wasn't. This is intended to be a fast weeknight meal, and brining takes time. If you wanted to plan ahead, you could probably use the salt and pepper as a dry brine and keep it in the fridge overnight.
Where is the stuffing?
4:11 Quick question. Are they twin? or sibling?
No and no.
@@sandrah7512 Thank you
Lan oi ! Roi !
Very good :) I agree!
No cotton string roasted chicken!
Why remove the fat when you want more drippings?
They want more juice from the bird, not more fat.
I was expecting more nuanced flavor profiles for the chicken than just salt and pepper
🤔What's more nuanced than a chicken that tastes like...chicken?
I haven't had veg oil in my kitchen for decades. I don't care for the taste or smell. I'd use my trusty friend, peanut oil, but this looks yummy.
A recipe for me is merely a guideline. 😊
3:30 -- The Adam Ragusea method!
Love this trick.
This lady was cooking chicken long before Adam was an internet sensation.
Seasoning on top of the skin right before roasting does nothing for the meat itself and leaves it severely lacking in flavor. I would at least try to lift the skin and season underneath so it contacts the meat directly. Best would be to dry brine overnight.
Also using the drippings for a side means you don't get to use the juices to try to cover up that the white meat is very bland.
will it taste better than Costco's $6 rotisserie chicken?
Nope
No
No...and cost twice as much
@@Er-sv5tn wait... the Costco chicken costs twice as much? :(
@@S_PaoliThe homemade is likely to cost as much or more. My understanding is that a lot of stores that make the rotisserie chicken sell as a loss leader. The idea is that if you bought a hot chicken there, you'll probably buy all the sides to go with it at that same store...
EDIT: However, for everyone reading this, that does NOT mean it isn't worth doing yourself! You might still be able to do it cheaper (situations may vary...), and you have more control over what spices you use, you can have it fresh out of the oven, and you can choose what type of chicken you want (e.g. size, free-range, local, etc.)
i would marinate that chicken before like deep marinate b/c if you look when they cut the chicken it's all white and bland. Only the skin got flavored. Love Lan though.
the actual muscle only absorbs salt, not seasonings like spices.
@@SitIdiot then i'd still add some kind of garlic salt or fish sauce so the inside of the chicken would have a salty/ umami taste instead of just bland.
Winner Winner Chicken Dinner should be the title. Just saying.
ServSafe teaches poultry breast should be 165 and dark meat 175.
...for one second. That's the second part of that "165°F-is-safe" equation because food safety is not just a function of temperature but also time. A chicken breast cooked to 160°F is food safe after it maintains that temperature for about 14 seconds, to 155°F - 44 seconds, to 150°F - just under 3 minutes and so on.
the fat creates drippings.
The fat creates more liquid fat, which then gets separated out of the juices.
Sorry but I would rather have a juicy chicken vs letting the juice out of the chicken for drippings, also I would season the chicken back, front, inside and under the skin.
You will still have very juicy chicken with this recipe. Did you see the juicy thigh meat when she cut the meat after resting? Yummy!
Another great option is butter-and-eggwash the chicken skin, THEN panko the entire bird. Whether pay frying, or roasting, the butter and eggwash Maillard browns the skin, while the panko picks up the excess juices, and making a nice and crunchy chicken skin bite.
If you make a damp couscous, not soggy, then use as a stuffing inside the bird. The additional chicken juices will provide the remaining liquid for the couscous to fully cook, while retaining the chicken juices (and steaming) within the chicken carcass.
that sounds good, but its not a roasted chicken texture at that point its more like breaded
@@user-gp5yz5yz4x Panko is not breaded, its a small dusting that furthers the roasted chicken dried and Maillaird toasted texture.
@@johnlord8337 panko is literally bread crumbs
??? How's the chicken/skin supposed to roast covered in bread crumbs? It'll cook, but it seems most of the roasting/toasting will be to the crumbs. Chicken toast. And in a 400°F oven for an hour, probably burnt chicken toast at that.
Chicken skin looks about a soggy as wet newspaper.
Great couscous recipe but crispy skin chicken it is NOT.
Why add the vinegar?
Acidity to balance out the fat.
Where’s the gravy 😢
I doubt that there could be any better chicken than ATK’s “One-Hour Broiled Chicken and Pan Sauce” recipe.” Here:
ua-cam.com/video/VNBwlhpD3yQ/v-deo.htmlsi=FBA3d96NiVHdM2ff
I'm a fan of Bryan Roof's Weeknight Roast Chicken (Cook's Illustrated Magazine Sept/Oct 2011/ATK TV S12, E1) - whole chicken, oil, Kosher salt, pepper into a 12" pan (SS, cast iron) that's been preheating in a 450°F oven. Add chicken breast side up, back into the oven until the breast registers 120°F. Turn the oven off and let that chicken coast to 160°F. Take it out of the oven and make a pan sauce with the drippings. I like shallot, garlic, thyme, chicken broth, Dijon mustard, lemon zest and juice. 😊
4 lbs of chicken is quite a lot for me.
"It's perfect for a weeknight" delusional, nobody's roasting a whole chicken on a weeknight.
4 pound chickens don't exist lol
Why ATK thinks they need Julia in a Lam episode is beyond my understanding.
It's better to have Lam explain to another person, rather than having Liam just talk at the camera. The resulting video is more personable that way.
Just once I would love to watch the host, take a bite of the food and go it’s average
Cannot access recipe unless you subscribe to them.
This recipe aside, ATK has a giant cookbook that has "more than 1,900 recipes" for a reasonable price.
I cringe when y'all put a towel right next to a burner. A fireman would tell you to keep that cloth 3 feet away from the flame. 2. I consider that chicken thigh exposed at 7:37 undercooked and unappetizing. My family would not want to eat that. What we would do is save the dark meat and use it for another dish so it gets cooked enough.
what in the world, it looks perfect
please stop with all the pop ups on the screen
Those pop up product ads are so annoying that I stopped watching.
Are we barbaric?
?
Great vid-thanks, chef Lan! One note-I don’t know what’s up, but her makeup is different. It feels very out of character to have that heavy a makeup style in a kitchen.