How to Make Chicken Under a Brick with Herb-Roasted Potatoes and Buttermilk-Vanilla Panna Cotta
Вставка
- Опубліковано 17 вер 2021
- Host Julia Collin Davison makes Chicken Under a Brick with Herb-Roasted Potatoes, ingredient expert Jack Bishop tells you everything you need to know about mozzarella, and test cook Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.
Get the recipe for Chicken Under a Brick with Herb-Roasted Potatoes: cooks.io/39c0Pja
Get the recipe for Buttermilk-Vanilla Panna Cotta with Berries and Honey: cooks.io/3CcdUFK
Buy our winning nonstick skillet: cooks.io/34xqXno
Buy our winning digital scale: cooks.io/30nHA0z
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
I love this show, been watching for 11 years now & I always learn something, Julia, Bridget, Jack & others are top tier, please don't ever change ATK, you bring such comfort & peace to many of us, THE BEST COOKING SHOW ever imo.
Yay, another show of the season that I have not yet seen on PBS. Great tip on storing and grating garlic, thanks Bridget!
doesn't every family have a copy of that book from a few generations back? 😎😉
I made this last night. As usual, your recipes are perfect. Even though I wanted to cook the chicken longer, I followed the directions and it was just perfect! Thank you! Next time, whole small mushrooms get added to the potatoes. If anyone is about to make this, one of the small details to definitely pay attention to is to drain the pan before the potatoes go in!
My grandmother used to work in the chicken plant (only place to work in Arkansas, apparently). She died in the 1980s but we still have a few pair of her old chicken shears, from the plant. Amazing scissors! But when I do a spatchcock chicken I cook it on the grill, and use a heavy flat brick (w/foil). 😎
Another great way to keep garlic is to peel it and put it in a small jar, fill the jar with plain, white vinegar and put it in the fridge. This will preserve your garlic for months, when you need a few cloves, take them out of the jar and rinse them under running water for a second to remove the vinegar. They will not taste of vinegar at all after being rinsed. Do not worry if the cloves turn blue, some tend to do that and other cloves do not. It is not an indication of any problem or contamination. Just ensure that the cloves are always submerged in the vinegar.
Wow. I never would have guessed but this new At Home format is really good. I am still adjusting to the different dynamic of the two person segments without CK. I can't put my finger on why because I really love all of you. But the single person segments like these and What's Eating Dan, make me feel like I'm seeing a less scripted version. Plus I love snooping in your kitchens. Thanks!!
In terms of the difference in 2 person segments with and without CK, my feeling is: Chris was consistently in the role of the audience surrogate and asking questions to prompt explanations, etc. But having Bridget and Julia switch between being the expert and the non-expert provided less consistency/believability. Especially with certain things they explain or discuss multiple times (like prepping/cleaning a grill). It's weird for Julia to tell it to Bridget and then a couple episodes later have Bridget tell it to Julia. And vice versa.
Lan you look fabulist, always calm and delightful!!!
I love the peeled/frozen garlic trick. Gonna have to start doing that. Thanks!
I been watching you and Bridgette back when Christopher was around , you taught me so much and I made so much great meals , but that flip just stole my heart, you all rock
Thanks to the cast for opening up their homes to us.
big Jack Bishop, can we have a movie of Jack finding, and destroying people using shredded cheese.
Mort lol
What a great episode! I learned from each segment- and I’ve been cooking 🧑🍳 for years!
that pan backflip technique is going to save me so much of my life, like yeah a stupid easy and solid roast chicken meal is a fantastic thing to have in your back pocket but that little maneuver just might be lifechanging
Lmbo! When Mr. Bishop said that about the salad with that shredded mozzarella. That made the video for me. So awesome. Thank You everyone.
Jack: “If you use this in salad I’m gonna come find you.”
I love that cookbook bit they put in. My favorite book is my 1960's BHG cookbook with so many old-school recipes like hers! ❤️ I love going to the thrift stores to find a good cookbook, where some people don't cherish their family history enough and I get to enjoy them instead!
Yes me too...i have a huge collection of cookbooks dating back to the 1850s ...altho the recipes are rather dated and tedious I've learned to streamline them and have had great success with these wonderful old recipes!
@@steventuck1524 I love historical cooking! 😍
@@HannahMattox me too! And with cooler weather approaching I'm getting into my cooking "zone"... I wish you much success and happiness in your cooking adventures!
@@steventuck1524 same to you, friend! Dedicate a historical stew to me and I'll do one for you! 😍
@@HannahMattox yes baby, I will!
Always learn something, thanks Jack.
I love this show. Thank you for the new uploads.
Schmaltz!
I'm starting to invest time into collecting Schmaltz because I want to make Chopped Liver for Thanksgiving and again for Chanukah.
Just for the record, when someone asks me, 'What am I, Chopped Liver?'
My usual answer is, 'No. I would never call you Chopped Liver.'
I mostly don't feel the need to tell them that I'm Jewish. I like Chopped Liver. That is a very High Standard and few people actually are that good. LOL!
Y'all come close, ... very close.
Aunt B
We could always tell them it's Yiddische Paté :-) I have my bubbe's grinder for making chopped liver.
I agree.
Very interesting recipe. Will try it soon. Thank you!
I just finished watching that on PBS and my mouth is still drooling. This is something I will definitely be making something this week. 👍👨🍳
Wow, that looks amazing.
When a cook knows their own cooking as much as Julie does then you know it's going to be good. Especially with all that love you put into it. Awesome looking supper.
Making the chicken tonight. 🤞 Asked for this oxo skillet for Christmas just for this meal though I know I'll get years of use out of it in other applications. Thank You Julia! Rochester, NY sister over here learning so much from you and the whole ATK/CC/CI team!
Nice toss 🏀 I love that the edit was a different towel
Is anyone else loving this new at-home style of #AmericasTestKitchen ?? 💕
no
@@devinthomas4866 Y
@@backpackmatt Want to see the real deal test kitchen, I like the home clips but just want to see the world back to normal, Love the show, love the cast.
Want to see a real deal show.
Tired of masks and off set BS
@@devinthomas4866 I understand. 😔
@@backpackmatt Ready for some normal!!
So informative I enjoyed this show.
This was fire! Good stuff test kitchen crew! Loved the segment with Jack
I appreciated the info on properly blooming gelatin. Having been raised on "jello" I never quite understood how to use that Knox, little orange box. Also, I'm going to make that chicken with potatoes - YUM!
I've been looking for that cook book for ever! The reason I still don't have it is because I want an old version of it. They say if your patient you'll get rewarded. I can't wait for my reward
My 1970s edition has that same section on game.
I've found pounding a chicken to be rather cathartic these last two years. May have to make this.
ATK
WOW WOW.
thanks for the for storage tip on garlic.
Salutations 😋
Oh, nice tip on pounding the chicken flatter before cooking. I've done the brick on top of chicken on my Weber grill; works nicely.
I love Julia's roast chicken but Brigitte's roasted chicken thighs are perfect. I have made that style of pan roasted chicken thighs, always bone-in, and the flavor is just terrific. My variation though starts in the dutch oven on the stove then I transfer it to the oven to finish... OMG...!!! I am looking forward to trying B's version then J's for a dinner party for my birthday this year.
We just did a hybrid, using thighs but the “under a brick/Le Creuset” method of cooking. Had to pour off fat/liquid more than once, but it came out fantastic. And I made a salsa verde/chimichurri to use up parsley and cilantro I knew wouldn’t last much longer. It really complimented those fatty potatoes.
Chicken under a brick is great for cooking whole chicken on a grill.
Are we all invited?🥸
Thanks, Julia, my new favorite chicken.
Hi Julia! Amazing recipe 😋
I love chicken & those potatoes.
Never tire of them
Saw the video about a week ago and I'm making this tonight for dinner! Can't wait!
what !? no bloopers 🤔 🤷🏻♂️ … i think 💭 ms. lan lam is an Excellent Master Chef 👩🏼🍳
those potatoes are the way I like mine. So perfect!
Good format 👍
Hello, Love this show.
Made this! YUMMMMMMMMMMMEEEEEEEEE!
Made this and it was good, not one I'd make every week or even every month. Took a long time to clean up the top of the stove from the first part of frying. I was hoping that with the heavy Dutch oven on top it wouldn't be as bad, but it was. I may try it again at a later date. Thank you for the step by step instructions.
I love this woman!
Great chicken recipe!!!!
That frozen garlic tip is timely for me. I bought a container of peeled garlic at my local Korean grocery and now I don't know what to do with all of it, hahaha.
Am I the only one not understanding the hate on low moisture mozzarella? It's works fantastic as a pizza cheese, crisps up great and has a nice stretch.
Flavor.
Oh yum going g to do this
J'adore les pommes de terre 🥔 avec le poulet dans cette vidéo
Merci 😁👉👍🙏😉
Yummy
I worked as a deli clerk for years; the large block of mozzarella is Boar's Head brand; it is low moisture because it is the easiest to slice on a deli slicer.
I've been doing that pan flip to keep the bottom oil free for years!!
#10:28 - I could eat chicken for the rest of my life. Maybe Lamb every now and then too with roasted potatoes and carrots. This looks delicious.
"Or spatchcock, if you want to sound fancy" is funny to me, because it's the word I use when I'm trying to sound naughty/dirty.
This Chef is my Spirit goddess.
The chicken looks amazing! My concern is with the non stick skillet. Is it safe putting it in a 450° oven?
I adore my Joy of Cooking and my favorite pages were how to clean game and how to dress a deer et al! :-)
I can hardly wait to make this for the guys. This would be hardy meal after being in the field all day during harvest.
Love this. Spatchcock cooks faster too 🥰
I do that pan flip! :)
Thank you very very beautiful
I have an older edition of Joy of Cooking! It was my grandmother's and I have a newer one of my moms.
You should try squirrel pie! My dad ate a lot of it when he was a kid!
My then brother-in-law made squirrel stew for my now ex husband. Stunk up the whole house. And it was not good. And I am a foodie and will try anything once.
What nonstick pan can you use on high? Seems like every one I purchase says medium heat is as high as u should go.
Fire back flip
We have Samsung Plus TV channel in the RV so everytime I turn on the TV on comes ATK. The theme song is ingrained into my head. I think I've seen every episode on this channel several times. Can you rotate new episodes?
Also, what surface temp on cast iron on the grill would you recommend? Bon Appetit (Oops, wrong mag)!
Question about the mozzarella recommendations. I've heard on other cooking channels that you SHOULD use low-moisture mozzarella for pizza, at least for New York style pizza, to get the right texture. Do you agree, Jack? Or do you prefer the polly-o blocks for pizza, too?
Marinades are applied before cooking, anything added after cooking is a dressing or sauce.
For the spatchcock chicken, I notice different WOODEN cutting boards were used for the cold and hot operations. I'm curious how ATK recommends sanitizing them to limit contamination when they're used again days later? Dishwasher, bleach, etc...?
I always get a kick out of the SNL jazz on the show..😂😂
you have books next to the kitchen where you're cooking chicken?
It would be nice to list what books these recipes are in
Klasse 👍💯👍💯👍💯 BRfrom🇩🇪
Can you use. Cast Iron pan for this? You mentioned only using non-stick. But I really don’t feel comfortable using non-stick in a high temp oven!
Properly seasoned cast iron is as non-stick as they come. That was my first thought too.
Probably at 450, it may be OK, as long as the handle is heatproof, not all nonstick pans have that however.
Also looking at carbon steel!
@@david_reynolds3660 That is a good choice, but cast iron may be better due to how well it holds the heat evenly while in the oven, which is why some say best to preheat the skillet in the hot oven first before using on the stove or the heat will not be so even.
Depends on the pan. My non stick pans are rated for oven use up to 500F.
The chicken turned out delicious! Not sure what I did wrong, but it took me about 90 minutes, total. 😆
Trying this today but I can tell you it is difficult to cut it don by the backbone. You definitely need poultry shears. It’s also tricky to flip it over by yourself.
Hi Julia! Amazing recipe 😋
I have a question for you, I noticed that you and Ashley have the same range, which brand is it? I'm looking for a gas range
@@sandrah7512 thank you so much
Can you show the recipe for Popeyes biscuits Thank you
I feel in Canada that cheddar is the most popular, but that just my opinion. Lol.
Hi Lan. How do you think pandan would work as a flavoring for the Panna cotta?
I'm not Lan (obviously) but I've done it and it works!
@@JT-um9vu thx Joel. I love pandan and am always looking for new ways to introduce it into things.
What is pandan?
@@tiramisu5901 it is a leaf used for flavoring in Thai and maybe other Asian foods. It is like a grassy vanilla flavor. Extract is available. I love the taste.
9:39 FEDER CHEF'S KNIFE - HYBRID K-TIP (SIGNATURE HANDLE) $420-00 Whoa!
Where do find a cutting board like yours? What type of care do you need to do to it?
Just google America's test kitchen equipment review: "the best heavy duty cutting boards" and you'll find it. It's a bit pricey though.
Can someone tell me what kitchen shears she's using?
Becky 🤣🤣🤣🤣 always makes me laugh
is there any way to make this without sugar?
Alton Brown’s favorite cookbook also involves squirrel!
Can a large cast iron skillet be used?
I was actually thinking hurray…her kitchen has normal gear, not 200$ skillets . 🙏. Course you can use cast iron.
Sure. I often roast whole or half chickens in my cast iron frying pans, they do an excellent job. It is a good idea to preheat them in the oven first, however.
Yes, but many, many people do have nonstick pans but not always cast iron pans so she chose to use that, but I'd pull out my cast iron skillet as well and use my vintage Dutch oven with the foil on the bottom to spachtcock the chicken per Julia.
👌🏾👌🏾👌🏾👌🏾👌🏾
First of all, let me say that chicken looks beautiful! But I have several questions. First, why not use a brick? Second, that chicken looks a little crowded in that small 12in skillet. Do you guys in The Test Kitchen have something against larger skillets? I have a 14 and 1/2 inch cast iron skillet that is a dream for recipes like this! You have lots of room around the chicken for roasted potatoes or other root vegetables. I also have a 14in stainless steel skillet straight up and down sides that measures about 5 quarts incapacity. Give me lots and lots of space for Browning and Searing. I forgot my third question, but those are the primary too. Great tip about the garlic.
Because I don't have brick, but have a dutch oven that is much heavier than your average brick.
Big fan of the shows & magazine, have learned many excellent cooking tips! Good video for sure but BE CAREFUL with this chicken-brick process ... MadeIn 12" non-stick pan on induction stove (1-10) at "7" was too high, skin started to burn after only 5 minutes. With Lecruset pot as the "brick", there was no way to contain spatter - expect messy stovetop. Definitely use aluminum foil on pot! Finished chicken product was juicy. 3/4" sliced potatoes not as crispy as expected from a 450*F oven on low rack - needed longer time. From experience, spuds (can add carrots, too!) turn out better tossed with 2 TBS EVOO + spices/salt/pepper in pre-heated saute pan all alone in same amount of time. With thighs, I do the "Travis" method below - turn out perfect!
I'm making this right after my screwdriver.
Isn't the garlic burnt when you take it out of the oven?
Hello!
What is it about salt that doesnt burn like other seasonings. Maybe because its a mineral instead of an herb i guess?
I think you may be right as it comes from water that is dried, leaving behind the salt in places like the Great Salt Lake.
Thanks 😊
Mental note: make a salad with pre-shredded cheese so you can have Jack over for dinner. (Just don't serve that salad once he shows up!)
Would that be just a little on the hot side for a non-stick skillet? Wondering if a cast iron or steel skillet would be better for the chicken? Just seems it could get pretty hot.
As I said above to another commenter, maybe at 450F in the oven as the pan is not resting directly on the heat, but is surrounded, it may be OK, however, need to ensure the handle is heatproof though and not all nonstick pans will have heatproof handles, this is especially true of cheap nonstick pans. Cast iron or stainless steel, however, here, cast iron is better as it will really ensure the skin browns nicely and its material can absorb the heat well and evenly.
Hi, right off the bat I can't find a chicken that small in our supermarkets, they don't sell them here. Everything is twice the size, any suggestions?
bigger size, bigger pan!
What oven/stove is that?
Which one? There was Julia"s that is gas, and I think a Wolf stove, similar to what they have at ATK, then there was Lan's, it's apparently induction as i did not see it glow like infrared. not sure of what Jack had, but it's either induction or infrared and both are considered glass top models.