I honestly thought you said “you have to trust your chicken”, which makes sense because you should always trust the bird you’re about to eat. It was only when I saw the string that I realised.
One of the things this channel brings that others don’t is the tricks of the trade that aren’t even mentioned in the video. Like in this one where the butcher’s twine being pulled from a closed drawer or previously when Kenji cut cherry tomatoes with the lid of a deli container. That’s the stuff I look for: things that make my life easier that only come from working in a professional setting for years.
Absolutely right. It’s the things he does while cooking it, that I pick up on and start to do myself when I cook. The way he does it just brings so much enjoyment to cooking when I try myself.
Or like crisping the main filling for a taco in a skillet and just resting the tortilla on top of it while the protein browns, which also softens and warms the tortilla. It's the little things, like not stressing over whether my tortilla is warm and flexible enough and constantly dashing to and from the microwave, that make cooking more enjoyable
Kenji, when you are trying to describe how brown you are going for, my suggestion is to refer to that wood lid on your stove. It has a range of brown shades you can pick from.
Just bought myself the Food lab for christmas after eyeing it for years, i never realized how PACKED full of information it is, looking forward to reading it thank you Kenji! :)
I just finished dinner with my wife and kid and they say this is the best roast chicken I've ever done! Thank you J. Kenji for helping us good cooks become better.
Kenji is a real G. Dude must be worth alot with all the experience, books and wotnot. Yet, here he is, teaching us simple homecooks everything he knows, making it fun to watch in the process and actually explaining why he does what he does. You can tell how much passion goes into every video, by the constant smile he wears. This man is a treasure!
I have watched many videos about how to go about doing this, and yours was definitely the most comprehensive. It clarified some issues I was having, it corrected some information I got from other youtubers that I suspected were wrong, and it gave me new tips for doing this properly. Thank you for the guide, I enjoyed watching it.
I know how to roast a good chicken. Having said that, this is one of the best videos I’ve seen on this channel in a while now. Lots of pro tips that will improve my skills and also doesn’t require any fuss/special equipment. Nice work Kenji!
By coincidence I had a salted chicken in my fridge that I was going to spatchcock and cook when you 'dropped' this video. I usually roast mine in a large skillet over a few layers of sliced potatoes that I prep with mandolin. As the chicken roasts it releases its fat down over the potatoes and gives them a good roast as well. I decided to try this whole roast instead and it worked fantastic. I simply roasted the cut up cubed potatoes separately in the fat rendered as you suggested. Both dishes have the same flavor profile, but this was a great method for roasting the bird whole, which is sometimes wanted. How am I still learning new ways to roast poultry after 40 years cooking? BTW, you look amazing! Assuming you didn't have an illness, your videos from 7 months ago, and then 3 months ago (you seem to have a break in between), show such a difference. If you can share any diet tips, I'd appreciate it. Struggling with my love of food at the moment. Lastly, thank you for recommending Harold McGee's book, 'On Food and Cooking.' Just received, and am really enjoying. (I'm in a rambling mood tonight ).
About his diet, pretty sure he said he’s been trying to reduce his portion size. It’s been a while, and I couldn’t find the source video, so I don’t have the context of that.
I followed this technique to the letter and probably made the most perfect roast chicken of my life. I used garlic salt + pepper for the initial seasoning and that was sufficient. Next time I’ll try adding something else (paprika, tandoori seasoning) but I’m not sure if those spices will end up getting burnt , so I might just dust the chicken with them around the 75% mark. Thanks a lot Kenji. Your step by step instructions were easy and the results were excellent.
The biggest tip I give anybody who is an average home cook. (Same as what Kenji says halfway through) when you roast a chicken or turkey, get the outside of the bird as dry as possible on the outside, and optimally, dry it out uncovered in the fridge. You get a very pretty brown bird by the time you are done.
I use one. I put piece of parchment paper under and running up the side to prevent sticking. Dutch oven also is easier to prop chicken on side and reduces splatter in oven. Radiates heat well but recommend heat it on the stovetop to start.
First off, Kenji you have heavily influenced my cooking and made me enjoy the world of cooking and putting smiles on the faces of friends and family. I will be purchasing your cookbook soon! Thank you! Could we set a bed of mirapoix underneath the chicken and use the fats to make gravy as well after the roasting process?
Pretty sure Adam references Kenji as the source for the method - if not, he's definitely inspired by Food Lab. I agree though, I also first heard of it through Adam's video and its yet to give me anything but a great roast chicken!
@Kenji I have that same thermometer. I think when you were checking the temperatures of various areas you weren’t getting accurate (or fast) temps because you have to switch modes to “instant” by clearing the ‘cook to’ temperature. Also, love these simple cook at home videos.
I'm not sure that it is at its current price. The thermometer itself needs charging and does not seem to hold its charge between cooks if they are a few weeks apart. They sell a range extending booster which also keeps the probe battery "topped off" but I honestly think it should have come with the device. I was able to get the thermometer and booster on sale because I was an early adopter but I'm not sure I would spend $229 on my current setup.
Kenji I made this for Christmas dinner and someone said “wow, the breast meat is better than the dark meat” and others went on to say it was the best roast chicken they’ve ever had. I forgot to poke the holes initially. I rotate it in my oven every 15 minutes and during the first rotation I noticed very little juice coming out and so I poked the holes at this point and lots of juices came out. I think this negatively impacted the crispyness of the skin because the first time I made this the skin came out better. This cooking method is 🔥
Hi Kenji! Followed your recipe for Christmas and it was a huge success. First time we've done a whole chicken by ourselves and it was perfect. Thank you so much for the work that you do ❤ Merry Xmas from our brazilian family in the Netherlands to yours!
just made this for dinner just now and followed the instructions aside from forgetting to poke my knife at the bottom, making holes, basting before going in the oven, and overshooting the temperature a little bit coz i don't own a wireless probe yet, but still fantastic when stuffed with lemon. helps a little more that i used the pan juice which had paprika from my paprika cabbage to got with butter and cream. it's my wife's new favourite
I've been roasting chickens for maybe 10 years and I thought I had my routine down pat but this video will add several new steps to it and I think the change will be permanent.
I know you mentioned adding baking soda to the salt when resting the chicken overnight in the fridge, but how do you feel about other stuff to try to get the chicken skin more crisp? In particular, I was thinking of the technique of like blanching the chicken briefly in boiling water (I think I've also heard you can just like pour boiling water over it over the sink). I know there's a similar technique employed by folks who make Peking duck, and I was wondering if there was any place for that in roasting chicken as well, or if it's just a waste of time.
i dont know, but it seems like it might be easy to run this experiment on 2 pieces of chicken leg or another cut. from what i recall, i think the idea is that blanching/pouring boiling water renders some of the fat.
@@mXENOI've done it with some pieces before, but I don't know how well it would work specifically with a whole bird. My thought was that it might be too small of a impact for use on a whole chicken.
Good idea to cook the chicken thigh side down in the pan first. I would also say, cook the chicken breast side down for the last 20 minutes so the juices run down through the breast meat. Incidentally, spatchcocking the chicken does not change the thickness of anything, it just opens up the cavity to heat so it cooks quicker! Good idea to prod the chicken first with a knife or skewer - been doing this for years.
I've had good results roasting breast down at 425F and pulling when the breast reads 150. Dark meat is cooked properly when the breast is done this way. The breast skin is a little flaccid comparatively, but it's a nice simple process.
Would LOVE a follow-up video or comment post on how you clean your toaster oven after cooking a whole grease-splattering chicken, especially with the convection fan running. I have that same brand and only use it for “clean-cooking” foods. I owned two other ovens and found them “uncleanable” after cooking greasy foods. The cleaning instructions are inadequate and grease builds up, solidifies, and gets baked on and then the oven always gives off a burning smell. So what’s your oven cleaning secret, Kenji? I’m sure many would appreciate your advice. After all, cleaning is at least the other half of cooking. Mahalo!
Im gonna use these tips but for anyone who hasnt just thrown a whole chicken in the oven and pull it out at the right temp, its a special experience how good it is. You dont have to anything special for it to be amazing
Finally someone who, as you call it, names the oyster. That is the tastiest part of the chicken, and yes, it can be eaten as a chef's treat. In the Netherlands we call it the ham. Too few chefs mention this. I have been a poulterer for 13 years and have eaten quite a few hams. My compliments.
I have a problem with the chicken fat smoking terribly when I’m roasting a chicken. ( usually spatchcocked on a rack over a pan) My solution has been to put sliced potatoes, carrots, onions on the sheet pan. Any other ways to deal with this issue and will this pan method smoke the same way?
Hi Kenji, thank you for your useful video! I raise heritage chickens on pasture, which means that they are about twice as old at butchery (16-20 weeks vs 8 weeks) and much more active. This means that the leg meat get a LOT more exercise during life and can make them trickier to cook. Do you have any thoughts on the modifications you might make to this method, if any, for cooking an older chicken?
I simply smother the bird in a herb and garlic butter and roast at 200C/390f) for 1-1.5 hrs depending on size. Rest for 20 mins minimum and it always comes out really juicy with very crisp skin. Im going to try this more convoluted method though, maybe i just never had perfect chicken before!
Kenji! I’m your biggest fan. Would love to see your rendition of Peking duck. A dish I am so intimidated by, but I know for sure you would do an amazing job showing us the way ❤
Any concerns with handling the raw chicken and then reaching for stuff, using the drawer handles, etc...? I am a little neurotic when it comes to handling chicken so it would be nice to know if what you are doing is proper. Do you sanitize everything after? Isn't it contaminated?
If you chop vegetables for a salad on the same cutting board where you cut raw chicken and didn't wash the board, that would be very poor technique. But that's very different from the risk of a finger that touches a handle of a cabinet. A raw chicken is not toxic. You just have to be mindful about introducing salmonella into foods where it can proliferate and become a real problem when eaten. To sanitize: have a towel dipped in a solution of tablespoon of bleach in 1-2 quarts of water and use that to wipe your hands and board.
I clean the oven after anything that will splatter oil in it. I cleaned it right after roasting the chicken. I don’t clean it if I’m just roasting vegetables, or say, toasting bread. Only if there is visible oil on the surfaces. This is because oil will polymerize and harden, and become much much harder to clean if you repeatedly heat and cool it on the surface.
As a previous Traeger+ user, I must admit that switching to Asmoke has been a game-changer for my roasting routine. The battery-powered portable design of Asmoke has made it a perfect companion for my backyard BBQ parties. The advanced ASCA™ technology and FlameTech patent have provided me with more precise temperature control which has significantly elevated the taste of my roast chicken. What I love the most is the ability to adjust temperature remotely and monitor food temperature via the app. This has not only made grilling more efficient but also a lot more fun. The smoky flavor that the wood pellets add to the food is absolutely unbeatable. I can't imagine going back to Traeger or any other grill after experiencing Asmoke. It's simply the best! #Asmoke
Immediately went and added that Combustion Inc thermometer to my Christmas wish list! Never thought I’d get this excited about something like a thermometer….
Is that an old Griswold skillet? This was a very informative video. Lots of great practical tips which home cooks can use. Have you tried this method while stuffing the chicken? Most sources recommend against it because of a danger the stuffing would not be cooked to a safe temperature. But I wonder if you could remove the stuffing and cook it some more in the oven?
Love the vid! Have to ask though - got any tips for cleaning the smart oven after this? The bird was delicious but spattered grease all over the inside, and then since it was cooking at 425 it pretty much all burned onto the walls. Soap and water has no effect at all and now my kitchen smells like a fryer every time I use it.
You're my favorite cooking channel because you show elevated cooking in a realistic kitchen. Many of your viewers would have a similar set up so your recipes and techniques aren't intimidating to want to try.
WOW! You make this so approachable! I've been interested in roasting chicken as of late and now I feel I could absolutely do it! Thank you for making this easy to understand and accomplish for amateurs like me. :D I know that would taste incredible!
Hey boss, always learn something when your name pops up. Even with content going back years!! A question I have, what suggestions would you have for a Rotisserie chicken? How much of this methodology would transfer over to that style of cooking? I have experimented with a few dry-brined birds (~2 pounders, 3-4 hours with and without sodium nitrite), finally going to leave one overnight to dry brine for the first time…. What else can I be doing with the skin, besides basting towards the end?
Hi Kenji, I'm curious what the pliers in your utensil holder are for. Thanks for sharing so much knowledge with us in an approachable and tasteful way.
The Food Lab kinda went viral on TikTok recently because someone recommended it as a good cookbook for people with autism, I'm guessing because it explains the reasoning and science behind cooking techniques and cooking in general. I just thought that was pretty cool.
Not gonna lie, my preferred method is cook the whole thing for four hours at a much lower temperature (150c). Everything cooked perfectly and stayed extremely moist. Even took multiple probe temps from various spots, all bang on. That said I'll probably take on the fat-pocket-puncture technique here, since I definitely had issues with retained liquid fat whilst carving. Also need to figure out a way to keep the skin crispy throughout the cooling process. EDIT: Sounds like that's not possible 🤣
That raw chicken looks drier than my mouth after overcooked turkey. Beautiful preparation prior to cooking. The trussing is a great tutorial for binding your enemies.
This was very interesting, and I love whole chicken. But if I'm being honest, it just convinced me to give up on whole chicken and spatchcock it every time.
The best way I came up with to undercook the breast while cooking the dark meat enough was to wrap only the breast in foil to stop it from cooking, and then take it off for the last 15 minutes. Only problem is the skin on the breast is harder to get good colour on, so a glaze/baste is good for that.
If you spatchcock and dry brine a chicken, is it worth it to puncture the fat (exactly 23-42 times of course) or make the cuts along the spine? Would that help crisping or dry it out? Thanks!
Official puncture count:
Right thigh - 38
Right breast - 25
Left breast - 23
Left thigh - 42
Can someone please double check the numbers?
Thank you for your service.
@@JKenjiLopezAltI saw almost the same technique used by Adam ragusea too
I poked too many holes, do I throw the chicken away?
@@koskettaja609 NO! A dog could eat it from the trash, and too many holes makes it poisonous!
Back skin? Chef's treat.
Bits of fond? Chef's treat.
Oyster? Chef's treat.
The thigh, breast, and wings? Believe it or not, also chef's treat.
I honestly thought you said “you have to trust your chicken”, which makes sense because you should always trust the bird you’re about to eat. It was only when I saw the string that I realised.
One of the things this channel brings that others don’t is the tricks of the trade that aren’t even mentioned in the video. Like in this one where the butcher’s twine being pulled from a closed drawer or previously when Kenji cut cherry tomatoes with the lid of a deli container. That’s the stuff I look for: things that make my life easier that only come from working in a professional setting for years.
For sure but, to be fair, Joshua Weissman made a video of 100 professional kitchen hacks a few months ago.
@@beshmanputting it the nicest way I can: Weissmans presentation is truly not for everyone.
Absolutely right. It’s the things he does while cooking it, that I pick up on and start to do myself when I cook. The way he does it just brings so much enjoyment to cooking when I try myself.
@@ThePorkTree Agreed.
Or like crisping the main filling for a taco in a skillet and just resting the tortilla on top of it while the protein browns, which also softens and warms the tortilla. It's the little things, like not stressing over whether my tortilla is warm and flexible enough and constantly dashing to and from the microwave, that make cooking more enjoyable
OK, I just roasted a chicken using this method. It is pure genius. Best chicken I've ever roasted. I'll never do it any other way from now on. Thanks!
I love when kenji comes back from the future to correct the chicken roast timeline. Truly greatest moment in cooking history!
Kenji, when you are trying to describe how brown you are going for, my suggestion is to refer to that wood lid on your stove. It has a range of brown shades you can pick from.
Just bought myself the Food lab for christmas after eyeing it for years, i never realized how PACKED full of information it is, looking forward to reading it thank you Kenji! :)
I wish I gotten that book as a gift one day 😂
Did the same thing. My copy hasn't arrived yet. I'm hoping it arrives before Christmas to help me prepare Christmas lunch. 🤞
@@Dan82Aussie lucky duck!
I just finished dinner with my wife and kid and they say this is the best roast chicken I've ever done! Thank you J. Kenji for helping us good cooks become better.
Kenji is just naturally a teacher. Lucky us! He enjoys sharing information, not a universal trait. Smile.
Kenji is a real G. Dude must be worth alot with all the experience, books and wotnot. Yet, here he is, teaching us simple homecooks everything he knows, making it fun to watch in the process and actually explaining why he does what he does. You can tell how much passion goes into every video, by the constant smile he wears. This man is a treasure!
I have watched many videos about how to go about doing this, and yours was definitely the most comprehensive. It clarified some issues I was having, it corrected some information I got from other youtubers that I suspected were wrong, and it gave me new tips for doing this properly. Thank you for the guide, I enjoyed watching it.
I know how to roast a good chicken. Having said that, this is one of the best videos I’ve seen on this channel in a while now. Lots of pro tips that will improve my skills and also doesn’t require any fuss/special equipment. Nice work Kenji!
Thanks, Kenji. I'm personally a fan of spatchcocking, but it is good to know about this other method of roasting a chicken whole.
By coincidence I had a salted chicken in my fridge that I was going to spatchcock and cook when you 'dropped' this video. I usually roast mine in a large skillet over a few layers of sliced potatoes that I prep with mandolin. As the chicken roasts it releases its fat down over the potatoes and gives them a good roast as well.
I decided to try this whole roast instead and it worked fantastic. I simply roasted the cut up cubed potatoes separately in the fat rendered as you suggested. Both dishes have the same flavor profile, but this was a great method for roasting the bird whole, which is sometimes wanted. How am I still learning new ways to roast poultry after 40 years cooking?
BTW, you look amazing! Assuming you didn't have an illness, your videos from 7 months ago, and then 3 months ago (you seem to have a break in between), show such a difference. If you can share any diet tips, I'd appreciate it. Struggling with my love of food at the moment.
Lastly, thank you for recommending Harold McGee's book, 'On Food and Cooking.' Just received, and am really enjoying. (I'm in a rambling mood tonight ).
About his diet, pretty sure he said he’s been trying to reduce his portion size. It’s been a while, and I couldn’t find the source video, so I don’t have the context of that.
I was on the fence about getting that very same oven. Now I'm sold. That thing works freaking great.
What kind is it? We are looking at getting the same!
Have made this twice now for different groups and have had stellar results! Great video!
Kenji, could you do a gift guide for a person who loves to cook?
After 50+years in the kitchen i now know how to really make roast chicken. Grateful.
I followed this technique to the letter and probably made the most perfect roast chicken of my life. I used garlic salt + pepper for the initial seasoning and that was sufficient. Next time I’ll try adding something else (paprika, tandoori seasoning) but I’m not sure if those spices will end up getting burnt , so I might just dust the chicken with them around the 75% mark. Thanks a lot Kenji. Your step by step instructions were easy and the results were excellent.
I love this technique. I saw it on America's test kitchen using a turkey. Thank you for this 🙂
The biggest tip I give anybody who is an average home cook. (Same as what Kenji says halfway through) when you roast a chicken or turkey, get the outside of the bird as dry as possible on the outside, and optimally, dry it out uncovered in the fridge. You get a very pretty brown bird by the time you are done.
He mentioned this point at 10:14
I use one. I put piece of parchment paper under and running up the side to prevent sticking. Dutch oven also is easier to prop chicken on side and reduces splatter in oven. Radiates heat well but recommend heat it on the stovetop to start.
First off, Kenji you have heavily influenced my cooking and made me enjoy the world of cooking and putting smiles on the faces of friends and family. I will be purchasing your cookbook soon! Thank you! Could we set a bed of mirapoix underneath the chicken and use the fats to make gravy as well after the roasting process?
Adam Ragusea did this very same technique a couple of years ago and I’ve been using it ever since. Glad more chefs are coming around to the idea…
Pretty sure Adam references Kenji as the source for the method - if not, he's definitely inspired by Food Lab. I agree though, I also first heard of it through Adam's video and its yet to give me anything but a great roast chicken!
@Kenji I have that same thermometer. I think when you were checking the temperatures of various areas you weren’t getting accurate (or fast) temps because you have to switch modes to “instant” by clearing the ‘cook to’ temperature. Also, love these simple cook at home videos.
What thermometer is that?
Seconding @davidslater250's question
@@davidslater250 Combustion Inc Predictive Thermometer.
Been considering purchasing that thermometer - worth the investment?
I'm not sure that it is at its current price. The thermometer itself needs charging and does not seem to hold its charge between cooks if they are a few weeks apart. They sell a range extending booster which also keeps the probe battery "topped off" but I honestly think it should have come with the device. I was able to get the thermometer and booster on sale because I was an early adopter but I'm not sure I would spend $229 on my current setup.
I’ve literally been planning to try roasting a chicken here in the next week or so. Impeccable timing. Thank you Kenji!
Great video brother. I just tried this and chicken was. Ind blowing. The flavor from the sprigs stuffed inside was amazing.
Kenji I made this for Christmas dinner and someone said “wow, the breast meat is better than the dark meat” and others went on to say it was the best roast chicken they’ve ever had.
I forgot to poke the holes initially. I rotate it in my oven every 15 minutes and during the first rotation I noticed very little juice coming out and so I poked the holes at this point and lots of juices came out. I think this negatively impacted the crispyness of the skin because the first time I made this the skin came out better. This cooking method is 🔥
what is the thermometer called. Never knew we finally made kitchen technology fit for 2023...preditceve time to temp. love it.
Thanks Kenji. You're such a great teacher to us wannabee's
Hi Kenji!
Followed your recipe for Christmas and it was a huge success. First time we've done a whole chicken by ourselves and it was perfect. Thank you so much for the work that you do ❤ Merry Xmas from our brazilian family in the Netherlands to yours!
just made this for dinner just now and followed the instructions aside from forgetting to poke my knife at the bottom, making holes, basting before going in the oven, and overshooting the temperature a little bit coz i don't own a wireless probe yet, but still fantastic when stuffed with lemon. helps a little more that i used the pan juice which had paprika from my paprika cabbage to got with butter and cream. it's my wife's new favourite
Hi Kenji , just ordered Food Lab , going to roast a chicken tomorrow just like the video ..great information thank you !
Looking forward to watching this! My toaster oven has a rotisserie function and I'm hoping this is applicable to it.
the chicken turned out incredibly attractive, I think it was also very tasty, thanks for the interesting video
I've been roasting chickens for maybe 10 years and I thought I had my routine down pat but this video will add several new steps to it and I think the change will be permanent.
Love your instructions. They always work exactly as described, and always a hit with guests. Thank you for sharing your expertise!
The Food Lab is an outstanding addition to any cooking library! Love the running monologue! "splay the chicken pornographically."
Cooking Bible 👨🍳
I know you mentioned adding baking soda to the salt when resting the chicken overnight in the fridge, but how do you feel about other stuff to try to get the chicken skin more crisp? In particular, I was thinking of the technique of like blanching the chicken briefly in boiling water (I think I've also heard you can just like pour boiling water over it over the sink). I know there's a similar technique employed by folks who make Peking duck, and I was wondering if there was any place for that in roasting chicken as well, or if it's just a waste of time.
i dont know, but it seems like it might be easy to run this experiment on 2 pieces of chicken leg or another cut. from what i recall, i think the idea is that blanching/pouring boiling water renders some of the fat.
@@mXENOI've done it with some pieces before, but I don't know how well it would work specifically with a whole bird. My thought was that it might be too small of a impact for use on a whole chicken.
Good idea to cook the chicken thigh side down in the pan first.
I would also say, cook the chicken breast side down for the last 20 minutes so the juices run down through the breast meat.
Incidentally, spatchcocking the chicken does not change the thickness of anything, it just opens up the cavity to heat so it cooks quicker!
Good idea to prod the chicken first with a knife or skewer - been doing this for years.
I love your cooking and your videos Kenji. Thank you so much for taking the time to make them.
Thank you so much for this recipe....I speak for all of us when I say, we love you.
I've had good results roasting breast down at 425F and pulling when the breast reads 150. Dark meat is cooked properly when the breast is done this way. The breast skin is a little flaccid comparatively, but it's a nice simple process.
Would LOVE a follow-up video or comment post on how you clean your toaster oven after cooking a whole grease-splattering chicken, especially with the convection fan running. I have that same brand and only use it for “clean-cooking” foods. I owned two other ovens and found them “uncleanable” after cooking greasy foods. The cleaning instructions are inadequate and grease builds up, solidifies, and gets baked on and then the oven always gives off a burning smell. So what’s your oven cleaning secret, Kenji? I’m sure many would appreciate your advice. After all, cleaning is at least the other half of cooking. Mahalo!
Im gonna use these tips but for anyone who hasnt just thrown a whole chicken in the oven and pull it out at the right temp, its a special experience how good it is. You dont have to anything special for it to be amazing
This video helped solve my trussed issues, and I think I'll now be able to score a good-lookin' bird.
I love that you posted this a little before @FrenchGuyCooking posts his rotisserie chicken series.
Finally someone who, as you call it, names the oyster. That is the tastiest part of the chicken, and yes, it can be eaten as a chef's treat. In the Netherlands we call it the ham. Too few chefs mention this. I have been a poulterer for 13 years and have eaten quite a few hams. My compliments.
For a couple years I watched every video as they were released. Somewhere along the way I stopped. Well, I’m back baby!! Great video!
I have a problem with the chicken fat smoking terribly when I’m roasting a chicken. ( usually spatchcocked on a rack over a pan) My solution has been to put sliced potatoes, carrots, onions on the sheet pan. Any other ways to deal with this issue and will this pan method smoke the same way?
Hi Kenji, thank you for your useful video! I raise heritage chickens on pasture, which means that they are about twice as old at butchery (16-20 weeks vs 8 weeks) and much more active. This means that the leg meat get a LOT more exercise during life and can make them trickier to cook. Do you have any thoughts on the modifications you might make to this method, if any, for cooking an older chicken?
Thank you for your work in the food world! You have inspired and taught countless, including me. I am very grateful for you Kenji :)
I simply smother the bird in a herb and garlic butter and roast at 200C/390f) for 1-1.5 hrs depending on size. Rest for 20 mins minimum and it always comes out really juicy with very crisp skin. Im going to try this more convoluted method though, maybe i just never had perfect chicken before!
Used this method for our christmas chicken. Turned out wonderfully.
I've been tried to tackle roast chicken for a while. FYI the books are phenomenal !!!
Kenji! I’m your biggest fan. Would love to see your rendition of Peking duck. A dish I am so intimidated by, but I know for sure you would do an amazing job showing us the way ❤
I dig the camera angles mixed with the old camera angles (the chef pov)!
I'd love to know what your preferred method is to reheat the chicken before serving!!
Any concerns with handling the raw chicken and then reaching for stuff, using the drawer handles, etc...? I am a little neurotic when it comes to handling chicken so it would be nice to know if what you are doing is proper. Do you sanitize everything after? Isn't it contaminated?
No. 😂
I was thinking this too. Maybe I'm too concerned about cross contamination?
If you chop vegetables for a salad on the same cutting board where you cut raw chicken and didn't wash the board, that would be very poor technique. But that's very different from the risk of a finger that touches a handle of a cabinet. A raw chicken is not toxic. You just have to be mindful about introducing salmonella into foods where it can proliferate and become a real problem when eaten. To sanitize: have a towel dipped in a solution of tablespoon of bleach in 1-2 quarts of water and use that to wipe your hands and board.
this guy is the real deal. amazing teacher
Hey kenji- how’s the splatter effect roasting in the toaster oven? What’s your cleaning schedule/process like?
I clean the oven after anything that will splatter oil in it. I cleaned it right after roasting the chicken. I don’t clean it if I’m just roasting vegetables, or say, toasting bread. Only if there is visible oil on the surfaces. This is because oil will polymerize and harden, and become much much harder to clean if you repeatedly heat and cool it on the surface.
Loved this video, your techniques have been invaluable to me, the egg section of Food Lab alone was a game changer.
As a previous Traeger+ user, I must admit that switching to Asmoke has been a game-changer for my roasting routine. The battery-powered portable design of Asmoke has made it a perfect companion for my backyard BBQ parties. The advanced ASCA™ technology and FlameTech patent have provided me with more precise temperature control which has significantly elevated the taste of my roast chicken. What I love the most is the ability to adjust temperature remotely and monitor food temperature via the app. This has not only made grilling more efficient but also a lot more fun. The smoky flavor that the wood pellets add to the food is absolutely unbeatable. I can't imagine going back to Traeger or any other grill after experiencing Asmoke. It's simply the best! #Asmoke
Thanks Kenji, do you know how I can see the recipe for the roasted potatoes that was paired with the chicken?
Google my roasted potato recipe. It’ll be the first one that comes up. I have a written recipe and a video.
Immediately went and added that Combustion Inc thermometer to my Christmas wish list! Never thought I’d get this excited about something like a thermometer….
Is that an old Griswold skillet?
This was a very informative video. Lots of great practical tips which home cooks can use.
Have you tried this method while stuffing the chicken? Most sources recommend against it because of a danger the stuffing would not be cooked to a safe temperature. But I wonder if you could remove the stuffing and cook it some more in the oven?
That thermometer looks like just what I need. Do you have a link to it?
It’s the “predictive thermometer” by Combustion Inc.
$199
The greatest cooking channel on the internet.
I've had the exact same spatula for 25 years i think and i wouldn't trade it for any plastic new one !
Love the vid! Have to ask though - got any tips for cleaning the smart oven after this? The bird was delicious but spattered grease all over the inside, and then since it was cooking at 425 it pretty much all burned onto the walls. Soap and water has no effect at all and now my kitchen smells like a fryer every time I use it.
You start picking the carcass just like me, best bit Ha very anamalistic.
Looks wonderful. I'm going to give it a go. Thanks heaps!
You're my favorite cooking channel because you show elevated cooking in a realistic kitchen. Many of your viewers would have a similar set up so your recipes and techniques aren't intimidating to want to try.
That thermometer just blew my mind. I'm definitely looking into getting one now
What brand is it?
@@lm3718 Combustion Inc.
Jacques Pepin's method also starts w pan frying chicken on its sides.
WOW! You make this so approachable! I've been interested in roasting chicken as of late and now I feel I could absolutely do it! Thank you for making this easy to understand and accomplish for amateurs like me. :D I know that would taste incredible!
Hey boss, always learn something when your name pops up. Even with content going back years!!
A question I have, what suggestions would you have for a Rotisserie chicken? How much of this methodology would transfer over to that style of cooking? I have experimented with a few dry-brined birds (~2 pounders, 3-4 hours with and without sodium nitrite), finally going to leave one overnight to dry brine for the first time…. What else can I be doing with the skin, besides basting towards the end?
Great vid my man….a star you are. But how do you reheat the chicken later? Cover it? What temp in oven? thanks again.
Hi Kenji, I'm curious what the pliers in your utensil holder are for.
Thanks for sharing so much knowledge with us in an approachable and tasteful way.
My spouse and I use needle nose pliers to remove pin bones from salmon filets.
Check out Jacques Pepin roasting a chicken. Now, that’s how to roast a chicken! Super easy and simplified!
Kenji such a likable dude man. Great video on this often poorly made bird!
The Food Lab kinda went viral on TikTok recently because someone recommended it as a good cookbook for people with autism, I'm guessing because it explains the reasoning and science behind cooking techniques and cooking in general. I just thought that was pretty cool.
Who else is craving roast chicken after watching this…at 6:50 in the morning?
I need a new stove - I like yours. It looks functional and sturdy without silly wi-fi and such. Could you tell me what brand and model it is? Thanks!
I like to start the chicken in a cold pan on the stovetop - the bottom then cooks in its own rendered fat
Fantastic video, I know you don’t sponsor items, but could you please tell me the brand and model of that thermometer you’re using?
Combustion, Inc.
Nothing better than chicken breast cooked properly!! 100% agree on that !!! Just stopped the video and bought a small chicken to roast..
Kenny you never disappoint and you are an inspiration. Thank you for being you
Kenny? How familiar!!
Not gonna lie, my preferred method is cook the whole thing for four hours at a much lower temperature (150c). Everything cooked perfectly and stayed extremely moist. Even took multiple probe temps from various spots, all bang on. That said I'll probably take on the fat-pocket-puncture technique here, since I definitely had issues with retained liquid fat whilst carving. Also need to figure out a way to keep the skin crispy throughout the cooling process. EDIT: Sounds like that's not possible 🤣
Even at a lower heat wouldn’t you still run into the problem of the breast cooking before the legs?
Blowtorch it at the end.
Great looking roasted chicken. Really insightful video full of great tips, appreciate all the content.
Awesome! You always deliver the best coking techniques!
Made your Food Lab Spatchcock roast chicken today and I have got to say: it’s good but this looks beautiful and maybe even a bit less fussy.
That raw chicken looks drier than my mouth after overcooked turkey. Beautiful preparation prior to cooking.
The trussing is a great tutorial for binding your enemies.
Forget the turkey folks !
Make a roast chicken for the holidays 😊🎉 🎄
This was very interesting, and I love whole chicken. But if I'm being honest, it just convinced me to give up on whole chicken and spatchcock it every time.
The best way I came up with to undercook the breast while cooking the dark meat enough was to wrap only the breast in foil to stop it from cooking, and then take it off for the last 15 minutes.
Only problem is the skin on the breast is harder to get good colour on, so a glaze/baste is good for that.
If you spatchcock and dry brine a chicken, is it worth it to puncture the fat (exactly 23-42 times of course) or make the cuts along the spine? Would that help crisping or dry it out? Thanks!
Which method is better ones? The one with salt and baking powder or just salt and pepper marinate?
Way to fire KLO! This will be the next Go To for all roast chickens! Perfect!!