My husband doesn't care for baked oatmeal, so when I made it the next time, I added a little flour and baking powder for a more cake/quick bread type texture, and I told him it was "coffee cake," and he loves it now!
Funny thing is I am the one who has a problem with oatmeal’s texture whereas my other half loves it. I can handle the baked oatmeal- go figure! Until we get chickens to eat the scraps, any edible scraps need to get used. Pristine carrots that are peeled, get two uses-the carrot itself and then the peels go into a baggie in the freezer. When we get enough, we make carrot cake or muffins.
Hi from Australia, I just wanted to give you a hint on storing avacardo's, sit them on the bench until they are just turning soft then wrap them in foil and put them in the fridge, honestly they will last for weeks and when you cut them they are lovely, not turning brown and no brown marks... hope this hit helps you...
Becky for the chicken... 425 is way too high to start. That's why you're burning on the top. .... I've been testing this for some time using recipes from multiple sources to find the easiest method. ... Start at 400 at the highest but with spatchcock, you can actually start with 350-375 depending on your oven because the meat cooks more evenly. Bake for 45 mins (rotating once in the middle) and then 425 only for the last 15 mins to crisp the skin. You'll get a more even cook that way and no burning. ... If anyone here has other spatchcocked oven temps and times I'm happy to hear them.
What do you do when you end up with 15lbs of walnuts and 15lbs. raisins that the elderly did not want from their shut in food deliveries? I sat and vacuum packed it all into cup measure bags (it was worth the effort) and then I shared with large families! I told them who it came from and then when we delivered the shut ins bags the next week, we told them what we did ….. the smiles! Worth the time it took me to do it. (I also made homemade cookies and shared them). Becky, I would never have thought to do that at my age now but you inspired me to think about sharing watching you this past two years….. hug.
European pastry roll. Very common combo, walnut, and raisin filling! Can't remember noticing spices in it. Just walnuts raisin and sugar. Long roll, rolled into log and egg coated, then baked. Slices to serve.
@@tracywaring3769Shut ins are people, usually elderly, who, because of physical or mental disabilities, are unable to leave their homes. There are programs that arrange to have food/meals delivered to their homes by volunteers.
You are one of the most wholesome people on the internet and I have been watching your videos morning and night! It's so nice to enjoy positive, productive, kind, genuine "content" that is about sharing and connecting, not self promoting and selling. Thank you ❤
When I was teaching my daughter to cook she asked if she could use bacon grease when making a rue.....I was so proud. Another successful pantry challenge week!
Becky, I can’t say enough how much I’ve learned from you & still learning. I’ve already purchased containers for my flour/sugar, etc. I have a salt/pepper container in my Amazon cart (not done). My kitchen is coming along so well! My cooking is getting better also. My husband is very happy that I watch you. Thank you! You’re amazing! 😊
You should make your own cook show. You spark joy in this i can watch this for hours. You give me inspiration to try out new meals. And i also cook a lot. It is a hobby of mine. My husband is a big eater. And i am also doing a pantry freezer challenge. My daughter has her baptism in a few weeks. I am saving up money for this and she has her conformation in 2 years. Yes her baptism is very late. But we also had covid and then my mother inlaw died. Well the priest was not very happy that we baptist our daughter with 6 years old. I said better late then never. So are saving money to set aside for this. And also cleaning our pantry and freezer.
I love the dog peeking in watching that chicken. YOU are amazing.I USED to do all this when I was younger. I'm 72 and disabled but still do all I can. I love you meal ideas and prep. My next big purchase is going to be a ice cream/yogurt maker. Blessings to you and your family.
I think i know where you're going for the weekend with your sister, seen you on the friends video. I so love your community of friends, I also love these food prep videos.
I know where you went on the weekend your talking about with your sister. I can't wait to see what you have to say about everything. Thanks for sharing, as always!
Ooh. I’m Scottish. A good pasty is delicious. There is a town in Scotland called Forfar. They are famous for their bridies. That is pronounced‘bride’ with ‘eeze’ as the second syllable. They are a form of pasty. And Cornwall, a town in England, are also renowned for their pasties.
You are such a pleasure to watch! Very uplifting for this older lady! Thank you and I hope you continue showing us your wonderful energy and homemaking! 🙂
I saw you & your sister on their channel . I saw your sister first. So glad you both got to go. I’m not spilling the beans. GOD BLESS from West Central Indiana Farmland
Just a thought - when you made the mac and cheese - instead of all butter for the sauce base - you could do half butter/half bacon grease to add that bacon scrumptiousness of flavor/scent :D
Love your creativity! I'm not really doing a pantry challenge but these videos have been really helping me get imaginative with whats already in my freezer and pantry.
I like that you admit your mistakes, because I think new cooks are afraid of mistakes. And you show them how to fix it. I use cooking bags, so the chicken stays moist and I poor butter over it so it browns. Adding herbs is also good.
A helpful trick I saw another chef (Samin Norsrat) mention was to make sure the legs are facing the back when you put the chicken in the oven. That’s where it is hottest and your chicken will cook more evenly because the breast and legs will get done around the same time!
Ive purchased most of my shaped pasta on clearance. One year 16oz bags from the year before found themselves into stockings; great filler. One time, i found bicycles. A bag of pasta and 2 glass jars of sauce made a complete birthday present for a biking officindo which went over super well.
This challenge is really a good idea. To use up what we already have❤ Becky you have so many good technique. And I just want to say , you would make a great teacher, in coming up with good ideas in the kitchen. Love your videos❤👍💓
As a loyal Azure shopper (thanks to Becky introducing me to them about three years ago), who lives in the boonies with almost no organic options (even the venders at our farmer's markets use pesticides & chemical fertilizers) every month is like a pantry challenge for me. We raise all our own meats as well and I just used my last homegrown chicken - well the frozen ones. I have quite a few in mason jars. We also were delayed in our pig breeding and won't have a large pig to butcher for about 10 months. Yikes! I'm so grateful for the two deer we got over the winter. Azure has amazing bratwurst & I do get a small box from Wild Pastures...hopefully that (along with all the canning my future self did) will get us to Spring. We're already missing our homegrown, homemade bacon though! We finished off the last cured and smoked jowl... Spring will be so very much appreciated!
I'm so curious to see your video about visiting the Hollar Homestead with your sister. The meals look delicious! Especially the breakfast dish with the apple slices. 😋 Saying hi from the Netherlands. 🤗 🇳🇱
10:08 I never knew this could be done! I had never heard of tempering eggs and I didn't know how to add them to a solution without accidentally cooking them. Same with the pasteurization of the eggs. Thanks for the knowledge!
That chicken looked divine! And I’m sure those potatoes were great from soaking up all that chicken and bacon juice. So nice to see you well Becky! Can’t wait for this year’s garden.
thank you for all the hard work you do for us! I so enjoy your videos, we all know it is hard to edit, etc. so thanks!! I would like to see you freeze dry a bit more, but you also are not doing long term pantry too, so... I think that is why I tried your channel but stayed because you are sweet and kind!
I love dry brining!!! It makes such a difference without taking up all the space of a wet brine. I put the spices as well as the salt on the chicken and put it uncovered in the fridge.
I recover bacon gease, filter it, then pour it into silicone ice cube molds. Pop them out after freezing and store them in a container in freezer. I used to dig it out of a jar like you.
I am watching a few videos I have missed. The one with ranch dressing for dipping. I looked for your recipe for the ranch dip but found none. Would you mind sharing that recipe? Thank you so much! I love your videos. It's like I'm sitting at your kitchen island drinking coffee and watching a friend making dinner. I love it. Thank you for all the time and work you put into these videos for us Thank you!
Woke up one morning to the temp of -19 and the wind-chill of -49. I live in Blizzard Alley which is the northeast corner of South Dakota which is also a corner part of Minnesota and North Dakota.
Another great video. I believe I saw you in another vlog. I have an idea where you are going. If I am correct it looked like a great learning experience with some wonderful people. ❤❤
If you cook any type of gamey meat, like venison, bacon fat is my go to flavor. They taste so well together and the bacon flavor helps to balance out the gamey taste of the meat, plus adding fat to meats with less fat helps as well.
You definitely need to try the dry brine. I find it the best for poultry. At Thanksgiving I either spatchcock or cut my turkey into white and dark meat pieces ( you can remove the breast and cook the dark meat longer with pieces. No dry white meat)and dry brine uncovered in the fridge overnight. Never going back. Not only is the meat the best you will ever have, there’s room in the oven to cook other stuff with the flat bird and the turkey cooks soooo much faster.
Dry brine for the win, I do that with my turkey every year. I take dried herbs like thyme, rosemary, and sage, then blitz the herbs with the salt. Follow any dry brine method, just make sure the bird is laid flat uncovered in fridge so the skin dries out, so so much flavor and it cooks faster!
Oh my goodness! I just spatchcocked a home grown chicken for the first time yesterday! I should have waited! 😂 I cook with a lot of chicken because we raise a lot and this was one of the best, easiest and fastest way ever!
You should try Alton Brown’s stovetop Mac and cheese recipe that uses evaporated milk and eggs. I skip the dry mustard, but otherwise follow the recipe and it is an easy non-roux alternative.
Baked oatmeal looks amazing! Im doing pantry challenge without planning it as I don’t get paid until 1/31 and I’m cupboards are sparse. Took left over frozen turkey from Thanksgiving and dipped them in mayo ( out of eggs) and flour with seasoning. Made the best sandwich!
I’ve tried several seasoning techniques for poultry, and I always come back to the dry brining. It’s easy and has the best results, imo. I always grill my turkeys in our Weber kettle. The result is a deliciously smoky flavor! I can’t wait to see your yard with the snow and ice!
Becky, when you spatchcock a chicken again, roast the back along with the chicken. After cooking, freeze the back to make broth later. Roasted chicken bones make a richer broth.. Saves a step later.
I'm doing the pantry challenge, sort of. We're camping for a few months so I dont have a huge pantry or freezer like at home but I did pack a lot of canned chicken and tuna to add to the other meats from the freezer. I find myself often asking What Would Becky Make with this? I've made some really good dinners by doing this, things we've never really tried before. It's been a fun challenge but I just love the meals Becky comes up with. She makes it look so easy. ❤ Becky is a gem!!
Lol...Spatchcock voiceover was funny!! In all of my 67 years I have never put my butter/seasonings under the skin on my chicken🤔...I've missed out on so much flavor! I'm trying your baked oatmeal this morning! I froze apple's with a sugar/cinnamon mixture and that's what I used...it was great🙂 thank you!
When I have bendy carrots. I cut them up and cover them up with water. It will crisp up the carrots and it will keep in the fridge for a while. Just change the water ever so often, so it doesn't ferment. You can do it with celery too.
I'm going to try the make ahead meals. Taking care of my little grandson full time now and need more time with him. Fingers crossed. LOL Thank you for sharing.
I freeze the backbones. When I make stock I add them in. I have made this a few times. I only half the large potatoes, place flat side down around the chicken. The juices still migrate to the spuds. So yummy.
Maybe a little tip when you put grated cheese in the fridge is to put a little kup/bowl with a sugar cube underneath (exchange occasionally) not touching the cheese, take away the condensation and moisture away and stay fresh will not mold so fast
I'm making a roasted chicken this Friday with a salad and some crusty bread, a good glass of white wine. Literally, one of my favorite Friday night dinners, especially when it's hot. I made Cornish Hens for Thanksgiving and I arranged them over a bed of carrots. Holy cow - those were the best carrots I've ever had. I don't think I've tried potatoes but I think I'll give it a go some day.
Can’t wait to see your trip. I was super excited to see you in their video in the background. I’m excited to see the details behind it. I absolutely love the family that you visited.
I roast whole chickens quite often. I use olive oil and herbs de province. I put carrots, onions and potatoes on the bottom of the pan and place the chicken on top. I roast the chicken, then take it out to rest. I fish the vegetables back in oven to brown up. It’s a favorite of my husband and since it’s the two of us, there are leftovers.
Hi Becky! Everything looks delicious 😋 Your video ended to soon. I could watch you in the kitchen all day long. I hope you had a Wonderful trip with your sister.🤗
Yes to dry brine method!!!! Due to space constraints that is the only way I cook my whole birds. I do a dry brine for about 24hrs total. At 12 hours I flip my bird, add some more salt if needed and give them a pat down for the excess fluid. They are always so juicy. I do a herbed butter rub on them before putting them in the oven. Thank you for doing this challenge. Its inspiring me to do better with my meal prep game, and to get creative with using items already have in my house.
The chicken and the macaroni looked scrumptious as did the baked oatmeal. I always learn so much from watching your videos, I'm doing the challenge for the first time ever and I don't have a deep freezer, a garden, a pantry or any home canned goods. But watching you, I figured out I could meal prep, batch cook, and use ingredients in multiple ways. I made a white chicken chili using a roasted salsa verde and a rotisserie chicken on my channel. I'm going to try your no knead bread soon. Thanks for being an inspiration.
I was just rewatching a video from a few months ago when you processed pumpkins after roasting them in your roasting pan. It occurs to me that if you put the rack in the roaster and roast pumpkins skin side up you might not have to deal with as much water after they’re roasted.
Becky I dry brine my Thanksgiving turkey each year. It's amazing and easy. I just do a large amount of kosher salt and poultry seasoning. It makes the meat moist and helps get superior crispy chicken. Spatchcocking the poultry is a great way to ensure even cooking.
Well that was a lot of yummy food! Veggies and Ranch, an oldie but a goodie. So good. I was kind of yelling at the screen for you to put some onion under that chicken too! Next time maybe? It’s taken me quite awhile to figure out your baked oatmeal is a custard. With your creative additions it’s pretty fabulous. Thanks! Take care.
Love your Mac and cheese! I made pancakes twice now to freeze and cooked up a pound of thick bacon. Both are in the freezer for quick breakfasts. So grateful to you for showing this older girl so much in the past three years ❤❤
The chicken casserole captured my husband's eye from the background. He said it sounded good to him and could I make it? As I often cook whole chickens, I said sure. A whole chicken will make about 3 meals for us, depending on how I use the leftovers. Things like Tetrazzini, Carbonara and stir-fry meals are my usual but the chicken mac & cheese just might be a new favorite. Can't wait to hear all about your trip to the Hollar Homestead butchering class!!
Every day’s a school day for me! The terms you use in the US are often so different and even the traditional meals. Google is my new best friend! I love your energy Becky and all the ideas you give me. Thankyou so much. Xx
We got a Creami this summer and made all kinds of ice cream (dairy, dairy-free, and vegan) and sorbet. It’s a game changer. Glad to see your recipe! I used a bunch of recipes from different sources and then adapted them as needed.
Becky, thank you so much for the pantry challenge videos- so inspiring. While I was watching your chicken prep, it occurred to me have you ever made your own butter? It's basically just over whipped heavy cream.
I just discovered your cooking you teach new things I really enjoy!! Thank you I have heard baked oatmeal is delicious can't wait to try this one !! I really enjoy new reciepes and ideas. Best wishes. !!! So great to find another great chef !!!
When you were seasoning the chicken, I was trying to telepathically help you remember the poultry seasoning you found in the lazy Susan cabinet in your kitchen organizing video!!😂
Nice! Thanks for the idea! I use my bacon fat to cook eggs on a regular basis but never thought to use it for chicken much less to add other flavors. Great idea!
If you like americas test kitchen you would also like The Food Lab by Kenji Lopez-Alt. (He used to work for ATK). It’s all about the science of cooking and he tries different methods and shows how they all work out. He recommends the dry brine for poultry, and it’s been my go-to since getting the book a few years back. I especially always use it for our Christmas turkey, as it saves a lot of space in the refrigerator!
I love the expression on your face every time you try your food. Adorable 🥰 We actually tried the spatchcock chicken before thanksgiving and it was delicious and easier than I thought. So we tried to spatchcock our turkey but it ended up being a little dry. I think I did something wrong but the side dishes made up for it. 😊
My husband doesn't care for baked oatmeal, so when I made it the next time, I added a little flour and baking powder for a more cake/quick bread type texture, and I told him it was "coffee cake," and he loves it now!
That's awesome!
😂
Smart❤❤❤❤❤
I love sneaky things like this! ❤
Funny thing is I am the one who has a problem with oatmeal’s texture whereas my other half loves it. I can handle the baked oatmeal- go figure! Until we get chickens to eat the scraps, any edible scraps need to get used. Pristine carrots that are peeled, get two uses-the carrot itself and then the peels go into a baggie in the freezer. When we get enough, we make carrot cake or muffins.
Hi from Australia, I just wanted to give you a hint on storing avacardo's, sit them on the bench until they are just turning soft then wrap them in foil and put them in the fridge, honestly they will last for weeks and when you cut them they are lovely, not turning brown and no brown marks... hope this hit helps you...
Becky for the chicken... 425 is way too high to start. That's why you're burning on the top. .... I've been testing this for some time using recipes from multiple sources to find the easiest method. ... Start at 400 at the highest but with spatchcock, you can actually start with 350-375 depending on your oven because the meat cooks more evenly. Bake for 45 mins (rotating once in the middle) and then 425 only for the last 15 mins to crisp the skin. You'll get a more even cook that way and no burning. ... If anyone here has other spatchcocked oven temps and times I'm happy to hear them.
What do you do when you end up with 15lbs of walnuts and 15lbs. raisins that the elderly did not want from their shut in food deliveries? I sat and vacuum packed it all into cup measure bags (it was worth the effort) and then I shared with large families! I told them who it came from and then when we delivered the shut ins bags the next week, we told them what we did ….. the smiles! Worth the time it took me to do it. (I also made homemade cookies and shared them). Becky, I would never have thought to do that at my age now but you inspired me to think about sharing watching you this past two years….. hug.
Make bread 1- cinnamon raison - they will love it toasted. 2- Banana nut bread.
European pastry roll. Very common combo, walnut, and raisin filling! Can't remember noticing spices in it. Just walnuts raisin and sugar. Long roll, rolled into log and egg coated, then baked. Slices to serve.
That was so nice of you . What is shut ins please ?
@@tracywaring3769Shut ins are people, usually elderly, who, because of physical or mental disabilities, are unable to leave their homes. There are programs that arrange to have food/meals delivered to their homes by volunteers.
@@danniemcdonald7675 Thankyou xx
I spied you on the Hollar Homestead channel!! I was so excited to see you there. I live in NC and I like watching their channel too :)
You are one of the most wholesome people on the internet and I have been watching your videos morning and night! It's so nice to enjoy positive, productive, kind, genuine "content" that is about sharing and connecting, not self promoting and selling. Thank you ❤
I agree, love the positivity, kind vibes and learning opportunities! I also love the community of viewers too, everyone seems so nice!
I actually also follow the channel where you and your sister visited (and saw you!)! I hope you enjoyed the workshop!
Haha! Me too. I just said the same thing. There's Becky!!!😂😂
Yup. Me too. I said outloud I know where she is going. Lol
I saw her too,cant wait to see her post!
Which channel, I am always looking for new inspiration
@@Sue-jn9sv The Hollar Homestead, Ben and his family are so sweet.
When I was teaching my daughter to cook she asked if she could use bacon grease when making a rue.....I was so proud. Another successful pantry challenge week!
Hi Becky, I love watching your video's and like seeing your dogs food surfing and watching you. Do you ever make dog food from scratch?😊
Becky, I can’t say enough how much I’ve learned from you & still learning. I’ve already purchased containers for my flour/sugar, etc. I have a salt/pepper container in my Amazon cart (not done). My kitchen is coming along so well! My cooking is getting better also. My husband is very happy that I watch you. Thank you! You’re amazing! 😊
You should make your own cook show. You spark joy in this i can watch this for hours. You give me inspiration to try out new meals. And i also cook a lot. It is a hobby of mine. My husband is a big eater. And i am also doing a pantry freezer challenge. My daughter has her baptism in a few weeks. I am saving up money for this and she has her conformation in 2 years. Yes her baptism is very late. But we also had covid and then my mother inlaw died. Well the priest was not very happy that we baptist our daughter with 6 years old. I said better late then never. So are saving money to set aside for this. And also cleaning our pantry and freezer.
I love the dog peeking in watching that chicken.
YOU are amazing.I USED to do all this when I was younger.
I'm 72 and disabled but still do all I can.
I love you meal ideas and prep.
My next big purchase is going to be a ice cream/yogurt maker.
Blessings to you and your family.
Yeah! The doggie is cute!
I think i know where you're going for the weekend with your sister, seen you on the friends video. I so love your community of friends, I also love these food prep videos.
I know where you went on the weekend your talking about with your sister. I can't wait to see what you have to say about everything. Thanks for sharing, as always!
Ooh. I’m Scottish. A good pasty is delicious. There is a town in Scotland called Forfar. They are famous for their bridies. That is pronounced‘bride’ with ‘eeze’ as the second syllable. They are a form of pasty. And Cornwall, a town in England, are also renowned for their pasties.
I enjoy a good corniche pasty! I'm in the Highlands of Scotland
You are such a pleasure to watch! Very uplifting for this older lady! Thank you and I hope you continue showing us your wonderful energy and homemaking! 🙂
Pantry challege month would be an excellent time to clean the fridge. That is my chore for tomorrow, LOL. I wish I had even 1/4 of your energy. 😊😊
I saw you & your sister on their channel . I saw your sister first. So glad you both got to go. I’m not spilling the beans.
GOD BLESS from West Central Indiana Farmland
Which episode was she on?
@@Lisa_B.-1989 the other UA-cam channel 5 days ago
Just a thought - when you made the mac and cheese - instead of all butter for the sauce base - you could do half butter/half bacon grease to add that bacon scrumptiousness of flavor/scent :D
Or schmaltz.....
Love your creativity! I'm not really doing a pantry challenge but these videos have been really helping me get imaginative with whats already in my freezer and pantry.
I like that you admit your mistakes, because I think new cooks are afraid of mistakes. And you show them how to fix it. I use cooking bags, so the chicken stays moist and I poor butter over it so it browns. Adding herbs is also good.
A helpful trick I saw another chef (Samin Norsrat) mention was to make sure the legs are facing the back when you put the chicken in the oven. That’s where it is hottest and your chicken will cook more evenly because the breast and legs will get done around the same time!
Ive purchased most of my shaped pasta on clearance. One year 16oz bags from the year before found themselves into stockings; great filler. One time, i found bicycles. A bag of pasta and 2 glass jars of sauce made a complete birthday present for a biking officindo which went over super well.
This challenge is really a good idea. To use up what we already have❤ Becky you have so many good technique. And I just want to say , you would make a great teacher, in coming up with good ideas in the kitchen. Love your videos❤👍💓
As a loyal Azure shopper (thanks to Becky introducing me to them about three years ago), who lives in the boonies with almost no organic options (even the venders at our farmer's markets use pesticides & chemical fertilizers) every month is like a pantry challenge for me.
We raise all our own meats as well and I just used my last homegrown chicken - well the frozen ones. I have quite a few in mason jars. We also were delayed in our pig breeding and won't have a large pig to butcher for about 10 months. Yikes! I'm so grateful for the two deer we got over the winter. Azure has amazing bratwurst & I do get a small box from Wild Pastures...hopefully that (along with all the canning my future self did) will get us to Spring.
We're already missing our homegrown, homemade bacon though! We finished off the last cured and smoked jowl...
Spring will be so very much appreciated!
I'm so curious to see your video about visiting the Hollar Homestead with your sister.
The meals look delicious! Especially the breakfast dish with the apple slices. 😋
Saying hi from the Netherlands. 🤗 🇳🇱
Can’t wait for your trip !!!! I loved seeing you on another one of my favorite channels !!! 🤗
10:08 I never knew this could be done! I had never heard of tempering eggs and I didn't know how to add them to a solution without accidentally cooking them. Same with the pasteurization of the eggs. Thanks for the knowledge!
That chicken looked divine! And I’m sure those potatoes were great from soaking up all that chicken and bacon juice. So nice to see you well Becky! Can’t wait for this year’s garden.
Your view out your kitchen window is beautiful. Would you share your recipe for the dry ranch mix.
If you have any more soft carrots, what about adding some to the roasting tin along with the potatoes? Roast carrots are delish!
thank you for all the hard work you do for us! I so enjoy your videos, we all know it is hard to edit, etc. so thanks!! I would like to see you freeze dry a bit more, but you also are not doing long term pantry too, so... I think that is why I tried your channel but stayed because you are sweet and kind!
When I get raw milk from a local farm I put it in a half gallon mason jar and get it in the fridge. Then you can dip the cream off the top.
I love dry brining!!! It makes such a difference without taking up all the space of a wet brine. I put the spices as well as the salt on the chicken and put it uncovered in the fridge.
It sounds so much easier! I just may need to try it💕
@@robine916 I highly recommend!
I recover bacon gease, filter it, then pour it into silicone ice cube molds. Pop them out after freezing and store them in a container in freezer. I used to dig it out of a jar like you.
OMG I AM DYING AT THE “SPATCHCOCK” voiceover 😂😂😂😂😂😂 I rewatched it many times.
That cracked me up also. Lol
😂
yeah...that chicken needs a new name!!!! 🤣 Poor youtubers gotta go through great lengths to protect themselves!!
Am I the only once confused? Is spatchcock that hard to say?
Everything looks so delicious. Thanks for sharing.
I saw you on your trip. I know y’all had a great time. I would love to go one day myself. So much fun.
Wow, great cooking ideas, again! Thanks for sharing! You're so good at prepping for your family. Blessings to all!
I am watching a few videos I have missed. The one with ranch dressing for dipping. I looked for your recipe for the ranch dip but found none. Would you mind sharing that recipe?
Thank you so much! I love your videos. It's like I'm sitting at your kitchen island drinking coffee and watching a friend making dinner. I love it. Thank you for all the time and work you put into these videos for us
Thank you!
Woke up one morning to the temp of -19 and the wind-chill of -49. I live in Blizzard Alley which is the northeast corner of South Dakota which is also a corner part of Minnesota and North Dakota.
Another great video. I believe I saw you in another vlog. I have an idea where you are going. If I am correct it looked like a great learning experience with some wonderful people. ❤❤
If you cook any type of gamey meat, like venison, bacon fat is my go to flavor. They taste so well together and the bacon flavor helps to balance out the gamey taste of the meat, plus adding fat to meats with less fat helps as well.
You definitely need to try the dry brine. I find it the best for poultry. At Thanksgiving I either spatchcock or cut my turkey into white and dark meat pieces ( you can remove the breast and cook the dark meat longer with pieces. No dry white meat)and dry brine uncovered in the fridge overnight. Never going back. Not only is the meat the best you will ever have, there’s room in the oven to cook other stuff with the flat bird and the turkey cooks soooo much faster.
Dry brine for the win, I do that with my turkey every year. I take dried herbs like thyme, rosemary, and sage, then blitz the herbs with the salt. Follow any dry brine method, just make sure the bird is laid flat uncovered in fridge so the skin dries out, so so much flavor and it cooks faster!
Oh my goodness! I just spatchcocked a home grown chicken for the first time yesterday! I should have waited! 😂 I cook with a lot of chicken because we raise a lot and this was one of the best, easiest and fastest way ever!
Spatchcock looked delicious. I've always been afraid to do it. But you made it look so easy. Hope you and your sister had a great time.
Mine turned out so much easier than a whole chicken!
You should try Alton Brown’s stovetop Mac and cheese recipe that uses evaporated milk and eggs. I skip the dry mustard, but otherwise follow the recipe and it is an easy non-roux alternative.
Baked oatmeal looks amazing! Im doing pantry challenge without planning it as I don’t get paid until 1/31 and I’m cupboards are sparse. Took left over frozen turkey from Thanksgiving and dipped them in mayo ( out of eggs) and flour with seasoning. Made the best sandwich!
As with many others, I also saw you on another channel that I love to follow as well as yours. Excited to hear all about it. 😊
I’ve tried several seasoning techniques for poultry, and I always come back to the dry brining. It’s easy and has the best results, imo. I always grill my turkeys in our Weber kettle. The result is a deliciously smoky flavor! I can’t wait to see your yard with the snow and ice!
I just look forward to your videos. I always clean up and organize my house while watching. So thank you.
Becky, when you spatchcock a chicken again, roast the back along with the chicken. After cooking, freeze the back to make broth later. Roasted chicken bones make a richer broth.. Saves a step later.
We roast a chicken quite often. Whole chickens go on sale often locally, so why not! I use leftovers in casseroles, chicken dumpling soup, and others.
I'm doing the pantry challenge, sort of. We're camping for a few months so I dont have a huge pantry or freezer like at home but I did pack a lot of canned chicken and tuna to add to the other meats from the freezer. I find myself often asking What Would Becky Make with this?
I've made some really good dinners by doing this, things we've never really tried before. It's been a fun challenge but I just love the meals Becky comes up with. She makes it look so easy. ❤ Becky is a gem!!
You can use the egg whites for Pavlova
Hope you enjoyed your butchering class at Hollar Homestead. Blessings.
Lol...Spatchcock voiceover was funny!! In all of my 67 years I have never put my butter/seasonings under the skin on my chicken🤔...I've missed out on so much flavor! I'm trying your baked oatmeal this morning! I froze apple's with a sugar/cinnamon mixture and that's what I used...it was great🙂 thank you!
When I have bendy carrots. I cut them up and cover them up with water. It will crisp up the carrots and it will keep in the fridge for a while. Just change the water ever so often, so it doesn't ferment. You can do it with celery too.
I wanna see what your learned where you went. Ik bc i saw from the other channel but it's so cool that you went. I'm so interested!
I'm going to try the make ahead meals. Taking care of my little grandson full time now and need more time with him. Fingers crossed. LOL Thank you for sharing.
I freeze the backbones. When I make stock I add them in. I have made this a few times. I only half the large potatoes, place flat side down around the chicken. The juices still migrate to the spuds. So yummy.
Maybe a little tip when you put grated cheese in the fridge is to put a little kup/bowl with a sugar cube underneath (exchange occasionally) not touching the cheese, take away the condensation and moisture away and stay fresh will not mold so fast
I’m so excited for your trip! I just came from another video and I had to hop over here to see if you mentioned it!! Can’t wait to see that video!
Hi Becky
For ice cream in the creami if you add more milk either before or after the first spin it mixes quicker
Would love a video on how to make all your powdered seasonings - ranch, onion soup mix, bouillion, etc.
I'm making a roasted chicken this Friday with a salad and some crusty bread, a good glass of white wine. Literally, one of my favorite Friday night dinners, especially when it's hot. I made Cornish Hens for Thanksgiving and I arranged them over a bed of carrots. Holy cow - those were the best carrots I've ever had. I don't think I've tried potatoes but I think I'll give it a go some day.
I love Cornish pasties (UK)
Beef potato carrot peas turnip (swede)onions
Can’t wait to see your trip. I was super excited to see you in their video in the background. I’m excited to see the details behind it. I absolutely love the family that you visited.
I roast whole chickens quite often. I use olive oil and herbs de province. I put carrots, onions and potatoes on the bottom of the pan and place the chicken on top. I roast the chicken, then take it out to rest. I fish the vegetables back in oven to brown up. It’s a favorite of my husband and since it’s the two of us, there are leftovers.
Hi Becky! Everything looks delicious 😋 Your video ended to soon. I could watch you in the kitchen all day long. I hope you had a Wonderful trip with your sister.🤗
Apple and blueberry baked oatmeal would have been yummy too. Put a little onion powder, garlic powder and paprika to your mac n chz...so good.
Yes to dry brine method!!!! Due to space constraints that is the only way I cook my whole birds. I do a dry brine for about 24hrs total. At 12 hours I flip my bird, add some more salt if needed and give them a pat down for the excess fluid. They are always so juicy. I do a herbed butter rub on them before putting them in the oven. Thank you for doing this challenge. Its inspiring me to do better with my meal prep game, and to get creative with using items already have in my house.
The chicken and the macaroni looked scrumptious as did the baked oatmeal. I always learn so much from watching your videos, I'm doing the challenge for the first time ever and I don't have a deep freezer, a garden, a pantry or any home canned goods. But watching you, I figured out I could meal prep, batch cook, and use ingredients in multiple ways. I made a white chicken chili using a roasted salsa verde and a rotisserie chicken on my channel. I'm going to try your no knead bread soon. Thanks for being an inspiration.
Becky you made me do it! All your. Creami experiments I had to get one. I can’t wait to try it
I was just rewatching a video from a few months ago when you processed pumpkins after roasting them in your roasting pan. It occurs to me that if you put the rack in the roaster and roast pumpkins skin side up you might not have to deal with as much water after they’re roasted.
I'm dying to know where you got the wooden measuring spoon! Please tell me. It's so cute!
Pavlova, frozen fruit, and that whipping cream she needed to use up is a yummy solution for the excess frozen egg whites that seem to keep growing! 😊
Becky I dry brine my Thanksgiving turkey each year. It's amazing and easy. I just do a large amount of kosher salt and poultry seasoning. It makes the meat moist and helps get superior crispy chicken. Spatchcocking the poultry is a great way to ensure even cooking.
My family love celery sticks filled with a mixture of cream cheese with garlic and salt. Fill the celery with the mixture and chill.
Well that was a lot of yummy food! Veggies and Ranch, an oldie but a goodie. So good.
I was kind of yelling at the screen for you to put some onion under that chicken too! Next time maybe?
It’s taken me quite awhile to figure out your baked oatmeal is a custard. With your creative additions it’s pretty fabulous. Thanks!
Take care.
Love your Mac and cheese! I made pancakes twice now to freeze and cooked up a pound of thick bacon. Both are in the freezer for quick breakfasts. So grateful to you for showing this older girl so much in the past three years ❤❤
The chicken casserole captured my husband's eye from the background. He said it sounded good to him and could I make it? As I often cook whole chickens, I said sure. A whole chicken will make about 3 meals for us, depending on how I use the leftovers. Things like Tetrazzini, Carbonara and stir-fry meals are my usual but the chicken mac & cheese just might be a new favorite. Can't wait to hear all about your trip to the Hollar Homestead butchering class!!
Becky I just got a freeze dryer!!!!!!!! Please do more ideas with yours.
Every day’s a school day for me! The terms you use in the US are often so different and even the traditional meals. Google is my new best friend! I love your energy Becky and all the ideas you give me. Thankyou so much. Xx
I can’t wait to see your footage of your “weekend get away “. I’ve seen the video on Holler Homestead.
We got a Creami this summer and made all kinds of ice cream (dairy, dairy-free, and vegan) and sorbet. It’s a game changer. Glad to see your recipe!
I used a bunch of recipes from different sources and then adapted them as needed.
Becky, thank you so much for the pantry challenge videos- so inspiring. While I was watching your chicken prep, it occurred to me have you ever made your own butter? It's basically just over whipped heavy cream.
freezing the apple slices it such a good idea ~ that breakfast looks yummy~ blessings!🌟
Oh, I know where you went! (Saw you in their video) I am looking forward to hearing what you thought.😀
I just discovered your cooking you teach new things I really enjoy!! Thank you I have heard baked oatmeal is delicious can't wait to try this one !! I really enjoy new reciepes and ideas. Best wishes. !!!
So great to find another great chef !!!
I know where you went!!!!!! I saw you and I can't wait to see your trip!!
I love your videos! I would love to see how you go about picking out and choosing what to cook!
When you were seasoning the chicken, I was trying to telepathically help you remember the poultry seasoning you found in the lazy Susan cabinet in your kitchen organizing video!!😂
Where did you get the wooden measuring spoon. I love it!!!
I do a roast chicken at least every 7-10 days! So easy, quick, delicious and love having the bones for broth! Yum!
Made the Honey-Chipotle Marinade yesterday! Delicious!
That honey chipotle marinade is delicious.
Are those avocados the one they altered by using compounds such as 1-methyl-cyclopropene
Becky where did you get that wooden spoon with a double end it's so cute
I love doing the butterflied (spatchcock) chicken.
AND I actually cooked my Thanksgiving turkey that way, and it was AMAZING!!! 🎉
Hi Becky! That baked oatmeal looks delicious!!! The chicken 🍗 yum! I hope you enjoyed time away with your sister, looking forward to seeing it.😊
I saw you at the Hollar Homestead at their pig harvesting workshop, didn’t I? I’m looking forward to seeing your video of the workshop!
Nice! Thanks for the idea!
I use my bacon fat to cook eggs on a regular basis but never thought to use it for chicken much less to add other flavors. Great idea!
If you like americas test kitchen you would also like The Food Lab by Kenji Lopez-Alt. (He used to work for ATK). It’s all about the science of cooking and he tries different methods and shows how they all work out. He recommends the dry brine for poultry, and it’s been my go-to since getting the book a few years back. I especially always use it for our Christmas turkey, as it saves a lot of space in the refrigerator!
I love the expression on your face every time you try your food. Adorable 🥰
We actually tried the spatchcock chicken before thanksgiving and it was delicious and easier than I thought. So we tried to spatchcock our turkey but it ended up being a little dry. I think I did something wrong but the side dishes made up for it. 😊