Chris Carves a Roast Chicken | From the Test Kitchen | Bon Appétit
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- Опубліковано 5 лис 2017
- Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
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Chris Carves a Roast Chicken | From the Test Kitchen | Bon Appétit - Навчання та стиль
Thank you. This is the clearest, most detailed chicken carving instruction I've ever come across. Thank you for being specific in how to carve out the breast and how to deal with the middle part.
Thanks! It's not an easy thing to show without making everything look like a set from Dexter. -Chris M
Haha Dexter... It's amazing how easy it is and yet how I still see people tugging it off and creating a pulled chicken roast. Even just cutting the chicken breast into rings once carved makes it look so smart 😁
A+
Or if you're alone you can eat it right off the bone and cry on youre couch because your netflixing but your not chilling.
WYNOLLO TV bless 👏
Too real
Get out of my house
IEatCows I copped it
WYNOLLO TV b
The way you explain it makes it really easy. I carved a few chickens before and ended up with a mess and strings of meat all over. This method is clean and precise. Thank you kind sir!
Excellent. For the first time, I have 8 identifiable pieces of chicken and barely anything left on the bone, versus a shredded mess.
As long as the internal temperature reaches 165 F / 74 C it is SAFE.
Pinkness can be due to a lot of irrelevant factors:
"The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable. Pigment in the bone marrow can color the surrounding tissue and make the bones themselves look very dark. Hemoglobin in the muscles can likewise react with air during cooking to give the meat a pinkish color even after cooking. The chicken's feed and whether it's been frozen can also affect the final color."
This was mad helpful thank you!!!!
Excellent video. This was a big help. 5 stars! Please give Chris a raise.
Best carving instruction yet. Good job
Now I want to make roast chicken so I can practice carving!! Thank you so much!! ✌🏼💖
this was the best video i'd seen because it's simple
all he uses is a simple knife which we all have and not some pro equipment that many don't have like carving knives and picking forks
thanks
liked and suscribed
THANK YOU Bon Appetit - this is so helpful! And what a perfectly roasted chicken!
It's still red inside
Terrific - thank you.
Cheers, might use this info tonight.
I just roasted two chickens because BA taught me that you might as well roast two if you're going to roast one, AND I KNEW y'all weren't going to let me down when I was needing to carve them. A++++ content.
!!!
*chanting* Chris! Chris! Chris! Chris!
Thank you! This video walked me through my first chicken carving! It wasn't pretty 😔, but I got it done!!💪🏼😤🔪
this is so well done, no meat is wasted
i love Chris Marocco he is the best...
I love Chris
Suddenly everyone in the comments is a chef lol
NO!!! NO NO NO, the oyster does not go to the table! it is the gift for the chef/cook! lol
I eat that before it gets to the table !
Thanks so much! Expert advice. I'm just learning how to carve a chicken after all these years.
I could almost hear something Chris said over the sound of the blaring trumpet in my ears
I got the impression he was saying something too!
Really good instructional video. Thanks!
Superb
So many people here who haven't got the slightest clue about how a moist, well cooked chicken should look. You shouldn't be able to see muscle fibers and you shouldn't see dull grey bones. As long as the thickest part of the bird (The section where the leg meets the breast, down through the thigh) is up to temperature it is edible.
I had a funny thought while watching this. If birds are leftover dinosaurs, then dinosaurs, at least some of them, might have been really tasty. Can you imagine Velociraptor on the table for Thanksgiving instead of Turkey? They are estimated to weigh between 15 to 33lbs... seems plausible...
Yea if people existed at the same time as them to eat dinosaurs I guess so
People do eat Alligator and Crocodile and they're pretty tasty, probably similar lol
carnivores generally don't taste great, but get me some of that brontosaurus
@@chrisc7265 Like Fred Flintstone style! Heck yeah!
Nice!
Perfectly cooked. Now the carcass and bones need to go into a pressure cooker for 2 hours until the bones are ready to crumble, then you chill and strain the fat off the very flavorful broth, ready for leftover soup.
If I don't have a pressure cooker can I just use a pot at low heat?
@@xelectrix You can, but it will take a lot longer.
Gordon Ramsay: It's raaaaaw you donkey.
All kidding thank you this helps me a lot
Carving the turkey/chicken is the best job because you get to eat as you work.
I'm 100% self taught on chickens and turkey, I do it JUST LIKE this guy does it. If I can do it, anyone can.
can i have that chicken recipe? that looks amazing!
Take a shot every time he says "kinda"
Bridget O ....and, I’m drunk.
I died of alcohol poisoning.
BA clearly knows how to cook a chicken. Ya'll overcook waaaay too much. This looks amazing.
There should be more videos with Chris on this channel!
And cue all the “It’s raw” comments now !!!
FYI the color of the meat or bone doesn’t say when poultry is done the only way to truly tell is with a meat thermometer as long as poultry get to 165 F it’s fully cooked
this should be the top comment. they should honestly write a comment about the chicken themselves and pin it.
No duh dude.
Apparently they have never had properly cooked chicken and prefer it dry af lol
Yes that’s right but you should never eat poultry that has a thick pink membrane because as you said if it doesn’t reach that temperature it won’t change color.
Brandon Curry - NO. It's RAW.
I started to cut the chicken and by the time I finished I had somehow ended up with a pot of chili instead. Any idea on where I went wrong?
you must be using the world's sharpest knife or something
I love chicken
Amen brother 🐔
@@burnaardnufc3173 bro replied after 6 years
Great tip chris! We need to see more videos from you sir! Tell Brad to stop hogging the screen all the time!! LOL
Iust love to hear chris speak...you understand everything he say
Slow cooking a chicken will often times leave pink behind because of the protiens in the bone. Low and slow is the way to go!!
Thanks for the video, I showed my maid Maria. It helped her cut my food better
Joshua Mas wtf
What's wrong with having a maid? she gets paid, its not slavery and it doesn't make you a racist.
@@cironsilver4410 Trying to find the bit where anyone was called a slaver or racist...
Next vid should be titled "How to freak out people who don't know how to cook chicken" and just reupload this.
I'm pretty damn good at cooking and have cooked chicken for years. Nothing about this chicken was done right... not even the carving.
We will await your roast chicken video then.
@@10TonGoldfish I have high hopes for this video... it should be smashing! I've been waiting a year! Mwaahahahaha!
@@tulsaTMR I'm still waiting for your roast chicken video
@@tulsaTMR still waiting for your amazing chicken video
I love my chicken rare 😋
That wish bone issue, is why I remove the wishbone before roasting.
Yeah I do it before too now as it cuts better, plus kids get done in when it's broken...
I was drooling until he used the word carcass. 😂😂😂
😂😂 Sameee!
Brrrrrrruuuuaaaaaaaaaaaddddddduhhhh !
Thank you so much, kind Sir. You made this simple and easy; and in almost exactly 3 minutes. Most people on UA-cam take that long just to get past their "introduction" and explaining what they are going to do; before actually start.
May Jesus bless you and yours, always.
*WHY THE LOUD BACKGROUND MUSIC! COULDN'T HEAR A THING.*
carving a bloody chicken. oops.
Is there a way to cut chicken without losing all that delicious juice?
This music is so dramatic 1:45
Why haven't I seen this before
how to you do it if the chicken is hot tho? seems like it would hurt to touch a full bird fresh out the oven
I'm so late to your comment, but in case someone has this question later, you should be resting your bird tented with foil for around ten minutes. You can also try using tongs or a carving fork, but results will suffer a bit
Nice except for the bit where he tasted with his finger and then put it back on the food. @1:13
that, is a perfectly roasted chicken
Probably best to make sure the chicken is cooked properly first.
Did he temper the chicken?
^^idiot
*from the carcass*
That chickens back is actually cooked. How do I cook my chickens back? 😅
fierce
Drink a shot every time he says "kinda".
Excellent content, not so excellent background music. Please turn it down or off for your future videos.
My chicken overcooked and fell apart 😂
But it’s even if you let it rest. How are you serving it s good temp? Burning your hands?
Turkey ???
Now if only i could get the skin to stay connected to the chicken as well as he did...
Jason R it’s a lie he’s glued it 😂
When he cut the chicken it's like cutting the butter, but my chicken hates me
this chicken still raw!
By the time i cut the chicken is 0 degrees celsius
Beautiful. Yup, I practice on large rotisserie chickens pretty much all year so have few to no issues with the Thanksgiving turkey. Of course there are some differences with a turkey. 1 - Carve out the wishbone first so it doesn't get damaged. 2 - Remove the thigh bones so everyone can have some dark meat. 3 - Split the wings.
A lot of home cooks are intimidated by taking out the wishbone so we don't usually call for it but removing it from a turkey is a great idea as well. You have inspired me to do that this year! Thanks- Chris M
Sort of kind of
One tip: Remove the wish bone before you roast the chicken.
anyway to re-purpose the bone cavity? Looks full of flavor and salt.
You can turn it into stock, there are a ton of recipes you can find for that.
food safety gloves XD jkjk
To the people saying it's undercooked: please don't ever comment on food again.
love 2 be dumb online
@NovaHD pretty sure you cook your chicken til it's dry as a bone my dude
i love when people say they like their chicken "well done."
@Lady B. yeah gimme summa dat chicken jerky
Chicken needs to be cooked fully, it's not beef, it was definitely under cooked or he didn't let it rest long enough before cutting
That turkey was still clucking🦃
why is it still pink on the inside all that blood
That bit with the wish bone is the hardest bit because you didn’t take the wishbone off before roasting. First thing you do
Who's here because Rachel Ray's video didn't help WHATSOEVER?! 🙋
That's why you remove the wish bone before you cook it.
Just kinda sorta a little bit like kinda like that
carcass for stock ? won't you have that bitter taste from the innards remains ?
If you clean it good before you cook the chicken, there won't be.
there shouldn't be any innards inside of a chicken that you just cooked. animals are supposed to be cleaned of their internal organs before you cook and eat them, most people know this.
The carved carcass makes a great stock! Not as intense as from a raw chicken or browned bones but there is still so much flavor there. Brad got all the carcasses leftover from this video and froze them for our next round of house master stock. -Chris M
good to know :)
Bon appetit. Where children who can't cook chicken get triggered.
My favourite right wing chef
Glad I'm not the only one stuck with bloody joints! He just kinda ignored that, didn't he? So will I.
Not being funny but I can’t help eat a piece. If you’re alone it’s okay- but when people are around the struggle is real.
i can see blood still on some of the bones so i would roast it longer
Medium rare chicken, a true delicacy.
the chicken is cooked, you are just one of those people who doesn't know much about cooking who assumes that any redness in the thigh bones = undercooked chicken
Google myoglobin
Take the wishbone out before you roast! No problems to carve then! PS - That chook is a little to 'rare' for my tastes...
The camera angles weren’t super helpful.
two things: the hold music is distracting and why is he saying "carcass"
Well... It is technically a carcass. But I agree it isn't an appetising term
Don't mean to go off-topic buuut...more Brad and Vinny please
Where is Brad?
ITS RAWWWW
how to *roast* chicken?
ask Gordon Ramsay
Nice...love how the chef eats a piece of chicken while cutting the chicken...hope he's not the carver where I'm eating.
MEEP