Makes sense to cook it upside down. I do my turkey that way and flip it half way. Learned that from my mother in law decades ago. Perfect every time...
Yup -- I thought I was all clever with this upside down idea, but then I googled for it and learned that people do that for turkey all the time. Live and learn ;)
@ My MIL taught me that trick 40+ yrs ago. Her mother did it !! You're the first time I've seen anyone else recommend it. Thanks for your wonderful videos!
I came upon this on my own. I roast a 24 lb turkey at 225F, starting breast down. I flip it 2/3 through and raise to 375F for a quick brown. Everything is juicy.
Great video as usual! I've been doing slow roasted chicken for while now, so some things I've learnt along the way: 1) The slow roasting method is good for larger chickens (~1.8-2kg chickens) and especially great for turkey. I don't think it yields big enough of a benefit compared to fast roasting for smaller chickens (
Thank you! You have confirmed my belief that ‘low and slow’ is the way to go! I have never had success with the 400 + degree methods. And I agree with the crispy skin observation. I consider crisp skin and the “oysters” chef treats right out of the oven. Tear the crispy skin from the pieces I’ll be eating, remove the oysters, and set the bird aside to rest. Then nibble on my chef treats while I finish up. 👍👍💗 Great video as usual!
Thanks for the video. I appreciate your tenacity at getting recipes as perfect as possible. I've pretty much abandoned chicken breasts in favor of thighs. I think they are moister and more flavorful.
Hi Helen!! I asked Reddit a couple of weeks ago for recommendation for cooking shows. Good eats and Cook’s country are my number one go-to shows, but I’ve seen everything and needed some new inspiration. Your channel was one of the ones I started watching and I made the roasted chicken over vegetables (cabbage parsnip and squash) tonight for Christmas. It was a big hit so I wanted to say thank you and merry Christmas and I hope to see you in the Boston area early April ❣️❣️
crispy skin chicken isn't a myth, but it is probably beyond the means of most home cooks. I use a walk in coolroom to hang my salted chicken for 48-72hrs then roast it in a weber kettle using high indirect heat with the rear towards the coals. the skin is always crispy and the flesh is tender & moist. a lightly smoky flavour is just a bonus. But, as you said, it's not exactly practical and I would be more than happy if I was served this chicken. love your work.
The best purchase I have ever made... was a used Rotisserie machine, from the thrift shop. Season the bird, Pop it in... and walk away. Chicken comes out tasting amazing. Very Tender, Superior Flavor, and with a great Crispy skin. I believe it only takes an hour, or a hair over... depending on the size of the chicken. The best thing about Rotisserie's, is that the meat is constantly bathing in its own juices.. and it concentrates the meat and seasoning flavors. Its sort of forming many layers worth of concentrated flavors, as a result. Also, if the chicken is not overly large.. you may be able to fit some veggies under it. Often the drip tray has a top cover, and after you remove it, you will have more space in the tray, for veggies. Just make sure you have a roll of Twine, before you start.. else the chickens wings might and or legs might end up falling onto the tray, over and over again... while it rotates. You want to tie everything up well, so that its stable, as it rotates.
I have two countertop ovens with built-in rotisseries, and they're great, except for one thing: the chicken cannot be larger than 4.5 pounds. Anything over that is too big and can't rotate properly. What kind of rotisserie do you have?
@@JeffB-in-Fram-MA It says "Ronco Showtime Rotisserie and BBQ" on the front of the glass. Its pretty spacious in there... but I dont think Ive ever looked at the Lbs.. Merely eyeballing things. That said.. I did cook a smaller sized turkey in there last Thanksgiving. Id guess it might have been around 12 lbs... but Im not sure. The key again, is to make sure to Tie the thing up well, so that it doesnt rub/fall. And at worst.. remove the drip tray top, for an additional CM or so, of extra room. Im a single guy... so one whole 5lb chicken , will probably last me 2 days or more, worth of eating (depending on how hungry I am, sides ate with it... etc).
@@JeffB-in-Fram-MA I just measured, from the top of the drip tray, to the Center pivot of the Rotating drum.. it just shy of 6 inches (maybe 5.75. cant easily see in there). When I removed the top part of the drip tray, I gained an additional Inch... making it just shy of 7 inches. As such, you could probably get +12 inches of width, to stuff in there, without any issues. Might want to download the manual, to check the recommended specs / sizes.
You are right! Thanks for letting me know. Just fixed. USDA food safety guidelines for chicken are on page 37 of this doc: www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Busted! Helen, you haven't been using your Weber, have you? 😊 Most smoke at FAR lower temperatures. I usually use wood chunks and "smoke" between 120 and 150 degrees Celsius for the best time to juiciness ratio.
I have cooked chickens in almost every way I over the last 30 years. Always looking for a new method to try. I've done this method as well. My conclusion is they all have merit. These days, my "go to" method is high heat (425 on convection) with generous salt all over first, a little salt in the cavity along with half a lemon, a couple garlic cloves, a few thyme sprigs, and untied in a cast iron skillet. Makes a delicious jus you can eat as is or turn into a pan sauce if you are feeling energetic. I pull when the thickest part of the breast is at 155 and then let rest for 10 minutes or so. Makes the house smell wonderful.
I recently got the Combustion inc thermometer that Chris Young promotes and tried cooking those small Cornish game hens a couple different ways. Once in the oven and once in the air fryer. I got juicy chicken both times but getting crispy skin is nearly impossible with those. Both times though, red juices came out and I found it's from the breast meat near the keel bone. They say don't put the thermometer near the bones, but I think that's where it needs to be. That's where the coolest meat will be.
Looks great. I plan to try the same prep and to rotisserie cook it on my wonderful Roto-Q-360 (mechanical non-electric unit which works in the oven) and use a Meater wireless probe for guidance. What do you think? Possibly take it out, crank up the heat to 450 and return it to finish browning. Thoughts?
I know it sounds counterintuitive, but have you ever tried adding fresh finely chopped parsley to something ur roasting? The flavor is incredible. I roast all my chickens in a garlic/parsley paste.
What happened to 165° for breast meat? Also when you broke open the chicken from the lake part and the thigh I seen blood. It looked undercooked to me.
I am not very good at lighting thing (so the shadowing might have made legs look less done than they were. the little bit of blood is normal for air-chilled poultry. 165 is to make sure that if you stick a thermometer into the wrong spot, it will still be safe (FDA doesn't assume any cooking skill). The legs were at 185F.
Helo Mam!! I am following u since 5 years . Ur recipe's are suberb no doubt u r genius!! I have a question regarding to your recipe with name is"romesco sauce" In recipe you used cashew nuts. The region i am living is cashew nut price is to high . Can we use any other thing like peanuts in the recipe .. ? Must reply
I do place parchment paper over it in the fridge. Only because it sort of freaks me out a little seeing raw unwrapped meat in my fridge. Just a little weird is all. But it really is safe, as long as you’re not placing anything right up against it. 🤷🏼♀️
I have. It works beautifully and takes a little less time. I don’t start with it upside down though. I just put a loose piece of foil over the breast for the first 15 minutes or so. My oven will fluctuate between 300F-325F. Bird turns out great.
No way. You can't change the proteins in meat without heating it above 375 deg. That is what I believe gives it the roasted meat flavor we crave. We've known this since the caveman discovered fire.
en.wikipedia.org/wiki/Maillard_reaction browning can occur at much lower temps given time. maillard reaction happens at 280-330F. you need higher temp in the oven normally to evaporate the surface moisture. but between the fat in the skin and the sugars in the glaze, I can get browning at 300F
I'm really glad that your 25 year realizations can be my 3rd year treats!
Makes sense to cook it upside down. I do my turkey that way and flip it half way. Learned that from my mother in law decades ago.
Perfect every time...
Yup -- I thought I was all clever with this upside down idea, but then I googled for it and learned that people do that for turkey all the time. Live and learn ;)
@
My MIL taught me that trick 40+ yrs ago. Her mother did it !!
You're the first time I've seen anyone else recommend it.
Thanks for your wonderful videos!
I came upon this on my own. I roast a 24 lb turkey at 225F, starting breast down. I flip it 2/3 through and raise to 375F for a quick brown. Everything is juicy.
@@jackalopewright5343 How long at each temperature? Thanks
Great video as usual! I've been doing slow roasted chicken for while now, so some things I've learnt along the way:
1) The slow roasting method is good for larger chickens (~1.8-2kg chickens) and especially great for turkey. I don't think it yields big enough of a benefit compared to fast roasting for smaller chickens (
Thank you! You have confirmed my belief that ‘low and slow’ is the way to go! I have never had success with the 400 + degree methods. And I agree with the crispy skin observation. I consider crisp skin and the “oysters” chef treats right out of the oven. Tear the crispy skin from the pieces I’ll be eating, remove the oysters, and set the bird aside to rest. Then nibble on my chef treats while I finish up. 👍👍💗 Great video as usual!
That glaze looks delicious 😻
Thanks for the video. I appreciate your tenacity at getting recipes as perfect as possible. I've pretty much abandoned chicken breasts in favor of thighs. I think they are moister and more flavorful.
Hi Helen!! I asked Reddit a couple of weeks ago for recommendation for cooking shows. Good eats and Cook’s country are my number one go-to shows, but I’ve seen everything and needed some new inspiration.
Your channel was one of the ones I started watching and I made the roasted chicken over vegetables (cabbage parsnip and squash) tonight for Christmas. It was a big hit so I wanted to say thank you and merry Christmas and I hope to see you in the Boston area early April ❣️❣️
crispy skin chicken isn't a myth, but it is probably beyond the means of most home cooks. I use a walk in coolroom to hang my salted chicken for 48-72hrs then roast it in a weber kettle using high indirect heat with the rear towards the coals. the skin is always crispy and the flesh is tender & moist. a lightly smoky flavour is just a bonus. But, as you said, it's not exactly practical and I would be more than happy if I was served this chicken. love your work.
My Weber grill has a rotisserie attachment. Great juicy chicken with crispy skin! 👍👍
I love the idea of cooking at a lower temp. Less violet splattering in the oven
The best purchase I have ever made... was a used Rotisserie machine, from the thrift shop. Season the bird, Pop it in... and walk away. Chicken comes out tasting amazing. Very Tender, Superior Flavor, and with a great Crispy skin. I believe it only takes an hour, or a hair over... depending on the size of the chicken.
The best thing about Rotisserie's, is that the meat is constantly bathing in its own juices.. and it concentrates the meat and seasoning flavors. Its sort of forming many layers worth of concentrated flavors, as a result.
Also, if the chicken is not overly large.. you may be able to fit some veggies under it. Often the drip tray has a top cover, and after you remove it, you will have more space in the tray, for veggies.
Just make sure you have a roll of Twine, before you start.. else the chickens wings might and or legs might end up falling onto the tray, over and over again... while it rotates. You want to tie everything up well, so that its stable, as it rotates.
Rotisserie is a bit vague. What exactly? One for a BBQ? Or an actual machine?
I have two countertop ovens with built-in rotisseries, and they're great, except for one thing: the chicken cannot be larger than 4.5 pounds. Anything over that is too big and can't rotate properly. What kind of rotisserie do you have?
@@JeffB-in-Fram-MA It says "Ronco Showtime Rotisserie and BBQ" on the front of the glass.
Its pretty spacious in there... but I dont think Ive ever looked at the Lbs.. Merely eyeballing things.
That said.. I did cook a smaller sized turkey in there last Thanksgiving. Id guess it might have been around 12 lbs... but Im not sure.
The key again, is to make sure to Tie the thing up well, so that it doesnt rub/fall.
And at worst.. remove the drip tray top, for an additional CM or so, of extra room.
Im a single guy... so one whole 5lb chicken , will probably last me 2 days or more, worth of eating (depending on how hungry I am, sides ate with it... etc).
@@JeffB-in-Fram-MA I just measured, from the top of the drip tray, to the Center pivot of the Rotating drum.. it just shy of 6 inches (maybe 5.75. cant easily see in there).
When I removed the top part of the drip tray, I gained an additional Inch... making it just shy of 7 inches.
As such, you could probably get +12 inches of width, to stuff in there, without any issues.
Might want to download the manual, to check the recommended specs / sizes.
@@johndough8115 Thanks so much for your answer. Now I realize I should have gone for the Ronco oven.
Been doing this for years.
Great advice.
Chicken looks great.
That looks yummy, I'm going to try that one!
Looks amazing!
0:05 Did Helen just say journey before destination???
life before death, strength before weakness!
I love you Helen, but I am not doing all that lol ❤ merry Christmas
3:22 I don't think you included a link to this doc.
You are right! Thanks for letting me know. Just fixed.
USDA food safety guidelines for chicken are on page 37 of this doc:
www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Look delicious!!!!!!! 🍽
I use oyster sauce and pomegranate molasses interchangeably
That is genius! 👍
Busted! Helen, you haven't been using your Weber, have you? 😊
Most smoke at FAR lower temperatures. I usually use wood chunks and "smoke" between 120 and 150 degrees Celsius for the best time to juiciness ratio.
I have cooked chickens in almost every way I over the last 30 years. Always looking for a new method to try. I've done this method as well. My conclusion is they all have merit. These days, my "go to" method is high heat (425 on convection) with generous salt all over first, a little salt in the cavity along with half a lemon, a couple garlic cloves, a few thyme sprigs, and untied in a cast iron skillet. Makes a delicious jus you can eat as is or turn into a pan sauce if you are feeling energetic. I pull when the thickest part of the breast is at 155 and then let rest for 10 minutes or so. Makes the house smell wonderful.
I recently got the Combustion inc thermometer that Chris Young promotes and tried cooking those small Cornish game hens a couple different ways. Once in the oven and once in the air fryer. I got juicy chicken both times but getting crispy skin is nearly impossible with those. Both times though, red juices came out and I found it's from the breast meat near the keel bone. They say don't put the thermometer near the bones, but I think that's where it needs to be. That's where the coolest meat will be.
Are tomatoes necessary because they make steam or could they be replaced with potatoes? I love potatoes with chicken fat.
You can skip tomatoes, but potatoes won't cook at 300F. I really wouldn't worry about the steam, though. They are really good with the chicken.
@@helenrennie I forgot about 300F 🤦. I will try it with tomatoes. Thank you!
If you cut the potatoes really thin? 🤔
Looks great. I plan to try the same prep and to rotisserie cook it on my wonderful Roto-Q-360 (mechanical non-electric unit which works in the oven) and use a Meater wireless probe for guidance. What do you think? Possibly take it out, crank up the heat to 450 and return it to finish browning. Thoughts?
anyone know what Marie Kondo thought of this recipe?
@lukepaping, that's a SERIOUS investment in perfecting roast chicken. Kudos! 😅 🍗
I know it sounds counterintuitive, but have you ever tried adding fresh finely chopped parsley to something ur roasting? The flavor is incredible. I roast all my chickens in a garlic/parsley paste.
Instead of za’atar or dry oregano can I use other spices for the browning/chicken - like tarragon/sage/thyme/rosemary?
yes you can
What happened to 165° for breast meat? Also when you broke open the chicken from the lake part and the thigh I seen blood. It looked undercooked to me.
I am not very good at lighting thing (so the shadowing might have made legs look less done than they were. the little bit of blood is normal for air-chilled poultry. 165 is to make sure that if you stick a thermometer into the wrong spot, it will still be safe (FDA doesn't assume any cooking skill). The legs were at 185F.
But what was the legs temperature? In particular the drumsticks?
185
Yum . . .
Helo Mam!!
I am following u since 5 years .
Ur recipe's are suberb no doubt u r genius!!
I have a question regarding to your recipe with name is"romesco sauce"
In recipe you used cashew nuts.
The region i am living is cashew nut price is to high .
Can we use any other thing like peanuts in the recipe ..
?
Must reply
I believe I ask for almonds in romesco, but you can try any other nut.
Is it safe to put raw chicken uncovered in the fridge?
Yes.... But make sure to dry it well before put it in the fridge.
as long as nothing touches it. If you don't have room, it's ok to cover it. Just dry it very well before cooking.
@@helenrennie Thank you Helen :)
I do place parchment paper over it in the fridge. Only because it sort of freaks me out a little seeing raw unwrapped meat in my fridge. Just a little weird is all. But it really is safe, as long as you’re not placing anything right up against it. 🤷🏼♀️
Have you tried slow-roasted spatchcocked chicken?
I have. It works beautifully and takes a little less time. I don’t start with it upside down though. I just put a loose piece of foil over the breast for the first 15 minutes or so. My oven will fluctuate between 300F-325F. Bird turns out great.
No need for crispy skin, just eat your moist chicken with potato chips 👍
Go the Ina Garten way - spatchcock and roast. Eazee Pezee and always tender and juicy.
mmmmmmYUM
After she loosened the skin of the chicken to salt the meat, the chicken looked like a Shar-Pei puppy.
@helenrennie at 0:10, I see that you're tying the chicken to truss it. Try this stringless truss instead: th-cam.com/video/zKU15a1WRJY/w-d-xo.html
Leg were uncooked
You tried this dish and the legs were undercooked? or you are just saying that?
No way. You can't change the proteins in meat without heating it above 375 deg. That is what I believe gives it the roasted meat flavor we crave. We've known this since the caveman discovered fire.
en.wikipedia.org/wiki/Maillard_reaction
browning can occur at much lower temps given time. maillard reaction happens at 280-330F. you need higher temp in the oven normally to evaporate the surface moisture. but between the fat in the skin and the sugars in the glaze, I can get browning at 300F
9:16 hell no that looks raw
FDA lol😂