My Mom used to make The Best fried chicken in a Skillet with Cisco. Then she then poured off the liquid shortening and left the Craklings to then make the most dreamy white flour Gravy. If we were still hungry and there was any Gravy left over we had some gravy over bread which was darn near better than any desert.
5:06: I always let cooking videos run as I am cooking. Today, I was making pan roasted chicken breasts. Just as you mentioned this garnish, I thought: “Oh, I have some Italian parsley and lemons”, and (wait for it!) …a new micro plane. My garnish turned out beautifully😊. Thanks, folks
It’s delicious! Just made it for my mother in law and nephew, she even asked for seconds ! (Mind you she eats like a bird and never asks for more!). Thank you!
I just adore this team of amazingly talented chefs who really know how to make a recipe shine. This show is about the food, the skills, the technique and the science and these hosts make entertaining work of it. 💋
Michael Vegas it beats the food network who rely on personality\lifestyle than cooking rather than technique. Don’t get me wrong, I love me some Ina, Sunny or Ree! And that is NOT to say Julia and co. don’t have any because they have bucketloads. They have a genuine fond, deep relationship that has matured over 2 decades. Who would not want job satisfaction such as theirs. Just think Julia’s Kids were born raised and most probably gone to college throughout her tenure. Amazing!
I have been cooking my lemon chicken all wrong for 65 years. My goodness. Certain steps I have never done will help with my flavor. Thank you for sharing your knowledge.
I'm make' it right now. First I made some saffron-zaatar rice. Nice. Now I'm going to make the chicken which brined in a round version of the vessel Erin and Bridget used by CAMBRO. Remember that name. It is right up there with Chicago Metallic and Viking as restaurant-level cookware not appreciated in the domestic kitchen. Just like in real estate: 'location is everything'; in UA-cam videos, 'product placement' is everything. I like it. I'm really looking forward to this chicken. By the way, one reason I love this channel is because Bridget and Julia are obviously not shy about actually eating sufficient portions of the foodstuffs they are touting. That's another way of saying that on top of all their professional expertise and experience, they are Real Women who look like the former cheerleader who is now, thirty years later, in charge of the church basement ladies who prepare all the festival meals. Everything's better with Bridget and Julliet. PJT
The best chicken I ever put in my mouth was the pan roasted chicken with vermouth sauce! Well, except I made the white wine version. But it smoked up my kitchen so bad it set off my smoke alarm! Have a well ventilated kitchen with the windows open & the exhaust fan going full blast! Worth it!
Just finished indulging . The Lemon Chicken recipe was sensational. Your video presentation was spot on. The only thing I added was a spice rub after the brine. Delicious!
Made this tonight for dinner and it was so easy and DELICIOUS! My family, including my two year old, gobbled it up! Made it exactly as instructed, brine and all. My husband is begging me to make it again but a double batch next time. Thank you for our new family staple!
@@cherryblossoms32 Not well! Haha! Had the pan initially a tad too hot, then reduced heat a little too much. Also the brine made the chicken too salty. Everything turned out okay, except a slight burnt twinge to the sauce and too salty chicken. But I will try again and keep those in mind. It has potential to be a big family hit, but a miss so far.
saw this video, i'm not much on lemon dishes, my wife is a fussy eater but likes lemon, local supermarket had chicken thighs on sale, made this and we both loved it, lemon was not over powering but you could taste it, thanks this recipe i'll keep and make again
I have a ton of your cookbooks. No clinker recipes . Just love watching these old school, love food, ladies cooking away. Thanks for not going Hollywood girls!
I will Definitely be making this lemon chicken recipe but I'll make it with all chicken thighs instead. I love cooking chicken thighs in Different ways and this one is Going to be a Winner !!!!!
@LouieG50 - LOL on the lemon 🍋 zest🤣...that usually only happens once.😉 I was thinking of doing so as well (almost everything is cooked in cast iron in my house😊)...did you use enameled, or bare? They always advise not to use acidic liquids in bare, so just wondering how it turned out for you if you did...I have my beloved LeCreuset, but was thinking this would be perfect in my well-seasoned Weber cast iron “griddle” pan (awesome on the grill, but just as useful on the stovetop/oven. Cheers!🙏🏼💕
I LOVED this video 📹! Wonderful communication 💜 between the ladies and there was no rush at all in explaining things. I'm Italian and Egyptian on my Father's side of the family, with some Greek, and Italian-Irish on my Mother's side. Don't get me started on the Potluck Rehearsals where everyone brought a dish and a story from the "Old Country"........!
Very nice presentation. I appreciated all the fresh herbs and the basic ingredients I almost always have in my kitchen. Looks like a great addition to my recipe box. Thank you!
This is soooo tangy, bright and delicious! Warning: to avoid serious burns, put a towel over your skillet handle after removing it from your 475 degree oven before scraping down the fond to remind yourself that it's gonna be hot when you grab it. The 475 degree burn sent me to the ER with my ailing hand wrapped around a freezer pack (after I ate the chicken--HA!)
I tried making Rao Lemon Chicken with a different recipe (not ATK) about 2 years ago and I was not impressed. I cannot wait to try this recipe. ATK recipes are my fav!
That chicken does look great and I would want to have Erin in my kitchen any time to prepare me meals like that and I bet she can make so many too like that dish.
Hello :-) I really love ATK !!! Julia, you ROCK!!! loving the ideas, the simple instructions, the passion - I turn to YOU guys when I have no idea on what I am trying to do!
Hey, My name is Gonzales, I'm a fan of everything done in the Test kitchen. This recipe I like. No exception. I've question about cooking chicken:"How to cook chicken (thighs, drumsticks) white to the bone. This is a gross cooking outing everytime. Help me please. Regards, Gonzales B.
Made this tonight, so very good! Think a trip to NYC and Rao's is in my future! Though knicked my knuckle AGAIN on the microplane, little more protein in the dish tonight, p.s. don't tell my hubby 🤣
@@ihateregistrationbul And...whatever you want. If you like Chicken Marsala you may want to visit the ATK Website, subscribe, and have access to a that recipe and a wealth of other recipes and demonstrations from 19 years' worth of shows. If you don't want to subscribe, and only want to watch free UA-cam clips, that's your prerogative. I'm just providing information; how you use it is up to you.
Wonderful how to! LOVE America's Test Kitchen... But - 160 degrees... 175? That seems AWFULLY high and likely to dry out the meat, no? I've always followed 150 and 165, knowing that the cooking will continue and the internal tempo will rise another 5 to 7 degrees. Can you explain?
One question . When you put your chicken into the oven to cook, you said at 475 (mine is usually 375) and you only cook yours for 8 to 10 minutes until. Mine is usually 40 minutes . My chicken would not be done by 8 to 10 min. This is because your ovens are the resturant (fast)... Mine is a slow home oven. Right?
Here's the animals, and other gross stuff in your food www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/sanitationtransportation/ucm056174.htm BTW, vegans actually eat more animals than meat eaters do. You just eat a LOT more insects(which are animals)
The method they use here is essentially creating a roux of the butter and the flour. By whisking it and cooking it before adding the chicken stock, there's little risk of clumping. If they added the flour ATER the stock, they'd have a clumpy mess if they didn't make a slurry of the flour first.
I wonder why so many of your meat dishes use butter. It would be helpful if you would indicate what could be substituted for the butter in the recipes for those of who cannot use meat and dairy together and those of us who are trying to reduce the amount of fat in our diets. I would love to try this recipe as I love chicken cooked with lemon, but could not.
Best UA-cam recipe I’ve made in a long time. Absolutely fantastic!
My Mom used to make The Best fried chicken in a Skillet with Cisco. Then she then poured off the liquid shortening and left the Craklings to then make the most dreamy white flour Gravy. If we were still hungry and there was any Gravy left over we had some gravy over bread which was darn near better than any desert.
Erin, she’s great. You should have her on more often. I bet that dish tastes amazing. Lemon zest, great idea, not just the juice.
If you haven’t seen the show where Erin cooked a Victorian dinner on period equipment then try to find it. You’ll REALLY be impressed.
Literally love watching you all .... your personalities and joy you have for food .... thank you for the years of learning and JOY . hugs
5:06: I always let cooking videos run as I am cooking. Today, I was making pan roasted chicken breasts. Just as you mentioned this garnish, I thought: “Oh, I have some Italian parsley and lemons”, and (wait for it!) …a new micro plane. My garnish turned out beautifully😊. Thanks, folks
It’s delicious! Just made it for my mother in law and nephew, she even asked for seconds ! (Mind you she eats like a bird and never asks for more!). Thank you!
Made this last night using Meyer lemons. Unbelievably rich, layered flavors and YES a crispy skin. Amazing. Thx #ATK for *another* winning recipe.
Make sure they’re organic, you don’t want wax in your recipe
Ahhh Meyer lemons 🍋
I just adore this team of amazingly talented chefs who really know how to make a recipe shine. This show is about the food, the skills, the technique and the science and these hosts make entertaining work of it. 💋
Michael Vegas it beats the food network who rely on personality\lifestyle than cooking rather than technique. Don’t get me wrong, I love me some Ina, Sunny or Ree! And that is NOT to say Julia and co. don’t have any because they have bucketloads. They have a genuine fond, deep relationship that has matured over 2 decades. Who would not want job satisfaction such as theirs. Just think Julia’s Kids were born raised and most probably gone to college throughout her tenure. Amazing!
I have been cooking my lemon chicken all wrong for 65 years. My goodness. Certain steps I have never done will help with my flavor. Thank you for sharing your knowledge.
I did this with orange instead of lemon. Was amazing. My kids loved it.
I'm make' it right now. First I made some saffron-zaatar rice. Nice. Now I'm going to make the chicken which brined in a round version of the vessel Erin and Bridget used by CAMBRO. Remember that name. It is right up there with Chicago Metallic and Viking as restaurant-level cookware not appreciated in the domestic kitchen. Just like in real estate: 'location is everything'; in UA-cam videos, 'product placement' is everything. I like it. I'm really looking forward to this chicken.
By the way, one reason I love this channel is because Bridget and Julia are obviously not shy about actually eating sufficient portions of the foodstuffs they are touting. That's another way of saying that on top of all their professional expertise and experience, they are Real Women who look like the former cheerleader who is now, thirty years later, in charge of the church basement ladies who prepare all the festival meals. Everything's better with Bridget and Julliet. PJT
If you love chicken in lemon sauce and have not tried this recipe you are missing something out of your life 😁. Well done 👍 👍👍👍👍
The best chicken I ever put in my mouth was the pan roasted chicken with vermouth sauce! Well, except I made the white wine version. But it smoked up my kitchen so bad it set off my smoke alarm! Have a well ventilated kitchen with the windows open & the exhaust fan going full blast! Worth it!
Just finished indulging . The Lemon Chicken recipe was sensational. Your video presentation was spot on. The only thing I added was a spice rub after the brine. Delicious!
Made this tonight for dinner and it was so easy and DELICIOUS! My family, including my two year old, gobbled it up! Made it exactly as instructed, brine and all. My husband is begging me to make it again but a double batch next time. Thank you for our new family staple!
Im making this tonight. Hopefully my 2 year old loves it too!
@@mrhappyhap how did it go??
@@cherryblossoms32 Not well! Haha! Had the pan initially a tad too hot, then reduced heat a little too much. Also the brine made the chicken too salty. Everything turned out okay, except a slight burnt twinge to the sauce and too salty chicken. But I will try again and keep those in mind. It has potential to be a big family hit, but a miss so far.
saw this video, i'm not much on lemon dishes, my wife is a fussy eater but likes lemon, local supermarket had chicken thighs on sale, made this and we both loved it, lemon was not over powering but you could taste it, thanks this recipe i'll keep and make again
Made this for dinner last night and my wife loved it! Thanks for a great recipe.
how ATK doesnt have more viewers always baffles me. this show is one of THE BEST cooking shows EVER made! keep up the good work!
Because the format is extremely corporate and UA-cam has trended towards more of a personality driven format with humorous edits.
Still an amazing channel full of great information.
I have a ton of your cookbooks. No clinker recipes . Just love watching these old school, love food, ladies cooking away. Thanks for not going Hollywood girls!
I have not cooked professionally for many years, but I still miss the unlimited supply of cambros... and the salamander. Love the salamander! 😎
I will Definitely be making this lemon chicken recipe but I'll make it with all chicken thighs instead. I love cooking chicken thighs in Different ways and this one is Going to be a Winner !!!!!
Cooked it tonight in a cast-iron and it was fantastic. I learned that I should zest before squeezing the lemon! 😋
@LouieG50 - LOL on the lemon 🍋 zest🤣...that usually only happens once.😉 I was thinking of doing so as well (almost everything is cooked in cast iron in my house😊)...did you use enameled, or bare? They always advise not to use acidic liquids in bare, so just wondering how it turned out for you if you did...I have my beloved LeCreuset, but was thinking this would be perfect in my well-seasoned Weber cast iron “griddle” pan (awesome on the grill, but just as useful on the stovetop/oven. Cheers!🙏🏼💕
@@joeygirl314 I have a bare Lodge cast iron. No problems with it at all. 🙂
I would use Meyer lemons for sure, my favorite lemon. Even bought the Meyer lemon honey vinegar, it’s delicious!
Easy peasy lemon squeezy! Looks delicious, can't wait to give it a try ladies 👍 #grazie #danke #merci #gracias #Dziękujęci #obrigado #blagodaryuvas
I made this last week and I'm still thinking about how good it was.
nice . simple and doable with stuff on hand
I LOVED this video 📹! Wonderful communication 💜 between the ladies and there was no rush at all in explaining things. I'm Italian and Egyptian on my Father's side of the family, with some Greek, and Italian-Irish on my Mother's side. Don't get me started on the Potluck Rehearsals where everyone brought a dish and a story from the "Old Country"........!
My favorite channel hands down, I watch you guys every day.
This is an excellent recipe. Easy peasy and delicious.
Very nice presentation. I appreciated all the fresh herbs and the basic ingredients I almost always have in my kitchen. Looks like a great addition to my recipe box. Thank you!
Do you have an herb garden? Or do you have to find them at the store? I live in the city and wish I had easier access to affordable fresh herbs.
I love Lennon chicken but rarely have I find it at restaurants local to me. I'll definitely have to try this!
I tried this and it was wife approved!
This is soooo tangy, bright and delicious! Warning: to avoid serious burns, put a towel over your skillet handle after removing it from your 475 degree oven before scraping down the fond to remind yourself that it's gonna be hot when you grab it. The 475 degree burn sent me to the ER with my ailing hand wrapped around a freezer pack (after I ate the chicken--HA!)
Think that's something you have to do once to really learn. I fortunately avoided a hospital trip, but... yeah. Not fun.
I try this recipe today and is delicious!! Thank you so much! Kisses from Uruguay.
Looks wonderful, thanks. Be safe and happy.
The best crew ever !
I tried making Rao Lemon Chicken with a different recipe (not ATK) about 2 years ago and I was not impressed. I cannot wait to try this recipe. ATK recipes are my fav!
I recently bought many of their books through Goodwill books stores online. The recipes are amazing!!
Thx for the Goodwill tip. Hadn’t heard they had a bookstore online.
@@JP-lu9ed My closest big city Online Goodwill bookstore where I shop has free shipping too so they beat the Big River there too! Enjoy!
I can't wait to make this! It looks delicious
Just saying Hello. And, uh, thanks for this!
That chicken does look great and I would want to have Erin in my kitchen any time to prepare me meals like that and I bet she can make so many too like that dish.
Great job ladies. Can you note what kind of oil you use? Oils have different smoke point so I assume you use avocado or grapeseed?
Wow! I can’t wait to make this dish. I love ALL your dishes. Thank you for sharing. God bless🙏❤️
Pretty nice chicken I love this recipe for my enjoying and drinking thank you so much have a nice day.
Thank you.
Hello :-) I really love ATK !!! Julia, you ROCK!!! loving the ideas, the simple instructions, the passion - I turn to YOU guys when I have no idea on what I am trying to do!
Wonderful !! i love watching you kaking things so easy
Definitely will be attempting this lemon chicken, looks lovely and didn't seem too fussy 🤞
I think it’s easier to get an audience with the Pope than it is to get a reservation at Rao’s!
Love it! Thank you! You guys truly know your stuff! Can I drop by for dinner?!!!!!
Hello great chefs ❤love it, thank you for the recipe 🌹
Thank you, Chef Erin !
Big fans of you gals. Great ideas for my cook day at the fire station.
Hello you two I watch you on create great Recepie thank you
Quick and Easy! Thanks!
Looking delicious definitely I will try it today.
great recipe
Hey,
My name is Gonzales, I'm a fan of everything done in the Test kitchen. This recipe I like. No exception.
I've question about cooking chicken:"How to cook chicken (thighs, drumsticks) white to the bone. This is a gross cooking outing everytime. Help me please.
Regards,
Gonzales B.
This chicken in Lemon sauce looks yummy
Looks phenomenal
Delicious! Fragrant and Yummy!
Made this tonight, so very good! Think a trip to NYC and Rao's is in my future! Though knicked my knuckle AGAIN on the microplane, little more protein in the dish tonight, p.s. don't tell my hubby 🤣
Nice!🤣😅👍
Absolutely delicious...thank you
Finally a recipe from an actual qualified chef and not someone pretending to be one.
This video is a clip from Season 17, Ep. 15: Italian Chicken, and that episode also included an excellent version of Chicken Marsala.
Okay and?
@@ihateregistrationbul And...whatever you want. If you like Chicken Marsala you may want to visit the ATK Website, subscribe, and have access to a that recipe and a wealth of other recipes and demonstrations from 19 years' worth of shows. If you don't want to subscribe, and only want to watch free UA-cam clips, that's your prerogative. I'm just providing information; how you use it is up to you.
@@seikibrian8641
The uploaded the chicken marsala recipe yesterday or the day before
@@lareinadiondra6027 Yep. ua-cam.com/video/x6GOsEMwhNk/v-deo.html
This made me wanna raise money to fix Bridget's oven.
Shambling Abby - I’m in let me know where to send a check. 😂
This video was torture. It looks so delicious.
Yeah, what weird oven setup does she got going on!?
@@jeffreydmclendon Nice!👍😅🤣
Wonderful how to! LOVE America's Test Kitchen...
But - 160 degrees... 175? That seems AWFULLY high and likely to dry out the meat, no? I've always followed 150 and 165, knowing that the cooking will continue and the internal tempo will rise another 5 to 7 degrees. Can you explain?
Would it be nice with some white wine in the sauce ? Or is that a bad mix with lemon ? Thanks for the recipe !
Absolutely
I would. I make a lemon white wine chicken all the time
Looks great
One question . When you put your chicken into the oven to cook, you said at 475 (mine is usually 375) and you only cook yours for 8 to 10 minutes until. Mine is usually 40 minutes . My chicken would not be done by 8 to 10 min. This is because your ovens are the resturant (fast)... Mine is a slow home oven. Right?
BRAVO!!!
Got to give this a try soon!
Lol i love how there's always a ton of comments who never seen an episode of ATK add are confused by the format
So yummy can't wait to make 😋
Awesome
Loved it!
Yum 😋 looks delicious 😋
I used to need to lay on my kitchen floor to light my broiler and my oven with a match. The broiler on the oven were separate. :-)
It's really good recipe. I just use dark meat.
That’s a good pan !
Wow, that looked fantastic.
I use chicken thighs....instead of parts. Size is consistent, thigh meat is rich....
Amazing!
That looks great 😀
Yum
YUMMMMM!
Excellent
I've got the biggest crush on erin...
Can't find (Bridget's with Julia) chicken in the oven then on the stove using drippings with butter lemon and herbs?
Which gluten free flour could I use?
i just feel they could Lez Out at any minute.
Totally making this
I actually used an airfryer and the chicken was amazing
Did they put a microphone in the frying pan or did the sound engineer overdo the sound effects?
This looks and sounds delicious but it seems a bit labored. Just getting the lemon zest alone will take time
I love this ❤️
I 💜🧡💜🧡 y'all 😊 . I'm vegan but that looks SOOO good!!!!
Here's the animals, and other gross stuff in your food
www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/sanitationtransportation/ucm056174.htm
BTW, vegans actually eat more animals than meat eaters do. You just eat a LOT more insects(which are animals)
Robert Pruitt you are a special kind of stupid
Love Love im not a vegan but i respect vegans because it seems like a hard life
interesting application of the flour (and directly). isn't it most often suggested to do that in a slurry or as beurre manie (I think they call it)?
The method they use here is essentially creating a roux of the butter and the flour. By whisking it and cooking it before adding the chicken stock, there's little risk of clumping. If they added the flour ATER the stock, they'd have a clumpy mess if they didn't make a slurry of the flour first.
I wonder why so many of your meat dishes use butter. It would be helpful if you would indicate what could be substituted for the butter in the recipes for those of who cannot use meat and dairy together and those of us who are trying to reduce the amount of fat in our diets. I would love to try this recipe as I love chicken cooked with lemon, but could not.
Love ya girls !!!
Hi
Fine salt or table salt for the brine?
Unless they specify, they usually mean table salt.