Dang best chicken I've ever had. I can't believe how easy it is. I was licking the plate. My dog kept circling me and the counter -- sitting on my feet -- it was AWESOME. Making another this week.
This method worked really well. Half way through roasting I had to switch to "low broil" on my stove to prevent burning the top. This increased cook time by about 15 minutes, but the bird was perfectly do9ne and quite moist. Made a quick gravy using the backbone, trimmings, some aromatics. and chicken stock while the chicken was in the oven.
At Christmas I used your tip to put a little baking soda on the turkey skin to help with browning. I was worried about the taste but it wasn't a problem & the browning was amazing. Thanks.
Excellent recipe/method!! I made it last night and followed everything to the letter except for the fresh thyme (didn’t have it, so I just put a small pinch of dry thyme in the pan juices). The little squirt of lemon juice was so nice! The only thing I would do differently next time is how I handle the raw chicken. When I took the raw chicken out of the plastic it was very juicy/wet/ack! It was hard to butcher it while raw chicken juice was seemingly going everywhere. Next time I’ll let it drain in a colander for a few minutes (it’s Covid time so using a whole bunch of paper towels to really dry it isn’t an option for me right now with low supplies). FYI at the 1/2 point when I turned the pan for even browning I set my timer for 20 minutes (minimum time recommended). After those 20 minutes the chicken looked beautifully brown and I decided to temp it. 175 degrees!! Much to my surprise, the breast meat and the whole chicken was moist and delicious!! Made this recipe again and drained the chicken in a colander in the sink. Also cut out the back bone while it was in the colander to cut down on mess and paper towel usage. It worked out well to do this in a colander in the sink and was easy to sanitize (before and after). Chicken was bigger this time so it took longer, but I have the ATK recommended thermometer so it was easy to tell when it was done. I forgot to thank ATK for an excellent recipe!! Way to go ATK!! Thank you!! So much better than rotisserie chicken because it’s not pumped full of sugar and salt. It actually tastes like chicken, just like they say. It’s something you can get during your weekly shopping a make very quickly instead of making a special trip to get a rotisserie chicken plus you know exactly what’s in it. Thanks again ATK!
Karl Delavigne I was thinking about that too. The chicken recipe looks great, but won’t the fat splatter all over the oven if it’s sitting in a shallow skillet?
Oh you can bet the real important people like the ones that do the cooking, prepared the food to be cooked and the ones washing all the dirty sink oven and dishes you'll never see. Most probably cant speak English even if they were asked.
Yuuumy! I should not be watching this on an empty stomach, now I feel like I'm starving 😞 I'm not trying to make anyone feel bad, but I would like to raise awareness about the reality of food insecurity that many people face every day. I'm a single mom of a young teenage son and I work a full-time job but our cost of living is very high and we do not qualify for food assistance, so really we live paycheck to paycheck. It's the last five days or so before my next check that is really hard. Like right now we are down to one meal a day and just trying to get by till my next payday this Friday. Many people suffer in silence because they are too embarrassed and pride full and won't ask for help. I just want people to be mindful of what others might be going through around you or even those closest to you. Be kind to each other because this situation happens to even the best of us. God bless 💝
When I was a single mom with a full time job working as a medical assistant with no experience, I only qualified for $90/month food assistance and a discount on my phone bill. So I can empathize…it was hard times trying to feed two growing boys. Cute thing was that they were so excited when they were able to get free school lunches because when I was married to their dad I was a SAHM and made their lunches everyday. It was a treat to buy lunch once a week.
I must have a Magic Oven. It only took 30 minutes. When I temped it, it read 175 F. and I thought it may have dried it out. I left it on the oven in a platter on the oven while I made rice mixed in the chicken juices. I also added rosemary & thyme to the rice with 1 bay leaf. It was juicy and CHICKEN-KNEE- Thanks!
Wonderful! Looks great! 1 thing...I have a GAS oven that boasts a BOTTOM broiler. No 12" clearance here. But...I didn't realize that until 25 minutes in. Lol Quick move down to broiler drawer & about 14 minutes, turning halfway. We'll see how it tastes. 🙃
Bridget, I have a pair of tips for preping the chicken that makes it easier to carve: • remove the wishbone ahead of roasting • after cutting out the backbone, use a knife to cut the membrane behind the keel bone, and as you open the chicken up and flatten it, the bone should become exposed and is easy to simply pull out. With the wishbone and the keel bone out of the way, you won't lose any of that meat that's along the keel bone and under the wishbone during carving.
Measure spices + butterfly chicken + broil 25 min + broil 20-30 min more + rest 15 min + carve = on the table in under an hour? Hours must be longer in Boston. It does look delicious, but it sounds closer to 90 minutes.
Can you use a cast iron skillet instead of a stainless steel pan? I only have a cast iron that's oven safe, I don't have a stainless steel pan that's used in the Test Kitchen.
The broiler is a drawer under the oven that is inches from the heat source, not 12 inches. Oven bake setting only goes to 500. Any advice? Or am I SOL?
I can set the temperature on my oven when I broil and had the same question until the 5:10 mark in the video. There you can see them setting the oven to “broil” and “high.” My chicken is in the oven as I type this, so we’ll see!!
I am able to adjust the temp on my broiler setting. I started it at 500°F, I noticed it started to burn. I dialed it down to 350°F. I hope this works..
This makes a great impromptu thanksgiving main when the kids get sick and you have to stay home but still want to do a big meal (not that I’m speaking from experience now the day after thanksgiving 😉). Add a few spices to change the flavor if you want, make a gravy instead of a pan sauce and you have a very solid start to a full meal.
Can any stainless steel pans go in oven under broiler? I've had my set of stainless steel pans for decades and never once put any of them in the oven on any heat, I thought they were just for stove top, but I saw Chef John put a pan like this in the oven and now America's Test Kitchen is doing it (and on broil!), but maybe they have special extra high quality stainless steel pans or something? I do have a cast iron skillet I use stovetop or in oven, but I never tried to broil in it, and I'm not sure if that's too hot (550f?)?
Broil is basically a Temperature some stoves have a high Broil and a low Broil but most just have a setting that says broil. If yours has a high and low broil use High Broil.
Broil is basically a Temperature some stoves have a high Broil and a low Broil but most just have a setting that says broil. If yours has a high and low broil use High Broil.
I hit upon "butterflying" the chicken when I noticed that the ordinary chicken tends to start charring on top while the bottom is still pale. The heating element of my oven is on the top, like a griller. The flattened chicken cooks more evenly.
Broil is basically a Temperature some stoves have a high Broil and a low Broil but most just have a setting that says broil. If yours has a high and low broil use High Broil.
Hi, thanks for the upload enjoy all your videos. we've already tried some of the items recommended, such as the CDN oven pro thermometer. I have a Viking electric oven I believe it's the D3 series and it seems to be off by about 40° how are those wolf ovens that you guys have in studio was thinking of replacing this Viking with a wolf thanks, Walter.
You know what would be great if you could demonstrate how much bacteria would contaminate salt in like a salt pig. Put it to the test. i have to say i generally keep to the separation rule but from time to time may have grabbed into some salt with chickeny hands. this would make a is it bad.
@Bo Zo No I can't, but it can take hours to days for any you introduce into the salt to die however. Basically, it's irrelevant that they can't live in salt if you're constantly reinfecting it every few days because you're sloppy.
@Bo Zo Most of the time yes, cooking would kill it, but most people who have a container to grab salt from, also grab that same salt when they taste it for seasoning at the end, if it needs salt of course. Good chance that it won't kill salmonella. Which at a too hot to eat 145 degrees, take 8.3 minutes to die. As a general rule of thumb, if something you don't need to do spreads bacteria around, you really shouldn't do it. Everyone has little "oops" moments, and I'm pretty sure that even if it took 30-40 years of cooking before an oops moment gave someone salmonella, they'd say that they wish they had been cleaner the entire time.
This was delicious, BUT I wouldn't make it again because there was so much grease splatter all over the oven walls, floor and racks. How did their oven stay so clean? (Maybe because i used a cast iron pan?)
why not measure temp after resting? Or are you just so sure its always carryover cooking the same ? Even the temp of the plater that you are using will affect it.
Yes, they're confident about it. There's not much variation if you follow a regular protocol. They do sometimes take the temp afterward, btw, just to show us in the audience that it did indeed work. They don't do that every time though. Just occasionally.
Four pound chicken? Have you tried to find a four pound chicken lately? They are five to six pounds in the store and I look at 5 major grocery stores. I'd love to find a four pound chicken.
Greasy fingers but the clothes are not shabby. Interesting that this same series advocated separating the skin from the meat, but leave in place, in previous episodes. Proving there are multiple ways to [skin a cat | cook a chicken]
So, can we ignore the "160 degrees in the breast" advice that you all have been giving for the last 20 years, and go with 155? Also, what about the dark meat? No longer 175 degrees? 170? 160? Other? I'm confused. And, having gotten food poisoning from undercooked chicken years ago at a pit barbeque in Florida, I'm also paranoid. Thanks.
Yep, you and me Both! I said the same thing , and I am getting roasted 😂😂😂! I'm sticking to my meat thermometer that's says poultry 165°. Google confirmed it too! Better safe than sorry !! I agree with you !
They talked about carryover cooking, it's not 155 when you eat it. The whole reason for the hot pan was to provide extra heat for the dark meat to cook more.
@@juansierralonche9864 Yes, but they talked about carryover with the 160 target for years, so that's not the change. The change is from 160 to 155. And while I'm sure it's not life threatening, it's still a change from a decades-old standard with no explanation. That's all. :)
160F with carry-over to 165F will kill the bacteria instantly. 155F with carry-over to 160F will kill the bacteria as long as the meat stays at 160F for 27 seconds. Even 150F with carry-over to 155F is okay as long as it stays at 155F for 75 seconds.
This is all well and good, but I have an oven was a pretty lousy Broiler element that is not on the ceiling of the oven compartment, but actually on a drawer below it. If I put a skillet under that Broiler element, at best I only have about 5 or 6 in between the top of the chicken and the broiler coil. So unfortunately, until I get a new oven or do this at someone else's house, I won't be able to make this recipe.
Dang best chicken I've ever had. I can't believe how easy it is. I was licking the plate. My dog kept circling me and the counter -- sitting on my feet -- it was AWESOME. Making another this week.
This method worked really well. Half way through roasting I had to switch to "low broil" on my stove to prevent burning the top. This increased cook time by about 15 minutes, but the bird was perfectly do9ne and quite moist. Made a quick gravy using the backbone, trimmings, some aromatics. and chicken stock while the chicken was in the oven.
At Christmas I used your tip to put a little baking soda on the turkey skin to help with browning. I was worried about the taste but it wasn't a problem & the browning was amazing. Thanks.
Excellent recipe/method!!
I made it last night and followed everything to the letter except for the fresh thyme (didn’t have it, so I just put a small pinch of dry thyme in the pan juices). The little squirt of lemon juice was so nice!
The only thing I would do differently next time is how I handle the raw chicken. When I took the raw chicken out of the plastic it was very juicy/wet/ack! It was hard to butcher it while raw chicken juice was seemingly going everywhere. Next time I’ll let it drain in a colander for a few minutes (it’s Covid time so using a whole bunch of paper towels to really dry it isn’t an option for me right now with low supplies).
FYI at the 1/2 point when I turned the pan for even browning I set my timer for 20 minutes (minimum time recommended). After those 20 minutes the chicken looked beautifully brown and I decided to temp it. 175 degrees!! Much to my surprise, the breast meat and the whole chicken was moist and delicious!!
Made this recipe again and drained the chicken in a colander in the sink. Also cut out the back bone while it was in the colander to cut down on mess and paper towel usage. It worked out well to do this in a colander in the sink and was easy to sanitize (before and after).
Chicken was bigger this time so it took longer, but I have the ATK recommended thermometer so it was easy to tell when it was done.
I forgot to thank ATK for an excellent recipe!! Way to go ATK!! Thank you!!
So much better than rotisserie chicken because it’s not pumped full of sugar and salt. It actually tastes like chicken, just like they say.
It’s something you can get during your weekly shopping a make very quickly instead of making a special trip to get a rotisserie chicken plus you know exactly what’s in it.
Thanks again ATK!
This has become a family favorite! Perfect every time😊 I do use the low broil setting on my oven.
What temp is that
Great video for Roast Chicken. Thanks
Wonderful and easy thanks ladies
I have noticed that oven always looks immaculate! I bet there is a team of interns who have to keep on scrubbing and steam-blasting it for dear life.
Hopefully they're paid interns.
Karl Delavigne I was thinking about that too. The chicken recipe looks great, but won’t the fat splatter all over the oven if it’s sitting in a shallow skillet?
It stays clean because that's the one they never turn on.
Actually after every show they get a new oven that's why it's so clean
Oh you can bet the real important people like the ones that do the cooking, prepared the food to be cooked and the ones washing all the dirty sink oven and dishes you'll never see. Most probably cant speak English even if they were asked.
Bravo! Yet another good and easy recipe for roast chicken.
I loved the way you cooked the chicken, and carved it up before eating it.
Thank. You. New way for chicken for me.
Yeah, Becky & chicken!!!🤟💖🐔
Yuuumy! I should not be watching this on an empty stomach, now I feel like I'm starving 😞 I'm not trying to make anyone feel bad, but I would like to raise awareness about the reality of food insecurity that many people face every day. I'm a single mom of a young teenage son and I work a full-time job but our cost of living is very high and we do not qualify for food assistance, so really we live paycheck to paycheck. It's the last five days or so before my next check that is really hard. Like right now we are down to one meal a day and just trying to get by till my next payday this Friday. Many people suffer in silence because they are too embarrassed and pride full and won't ask for help. I just want people to be mindful of what others might be going through around you or even those closest to you. Be kind to each other because this situation happens to even the best of us. God bless 💝
Good point. I hope things improve for you.
When I was a single mom with a full time job working as a medical assistant with no experience, I only qualified for $90/month food assistance and a discount on my phone bill. So I can empathize…it was hard times trying to feed two growing boys. Cute thing was that they were so excited when they were able to get free school lunches because when I was married to their dad I was a SAHM and made their lunches everyday. It was a treat to buy lunch once a week.
Will definitely make this.
Thanks for a great chicken recipe! The chicken looks so juicy and the crispy skin, delicious. 🧡👌🍗
Looks delicious
Just made this. Outstanding! So simple. I used a pre marinated spatchcocked chicken from Trader Joe’s and it was delicious.
Bridget should teach.
I really love the show i learn something new all the time ..
Always great ! My favorite TV shows
I must have a Magic Oven. It only took 30 minutes. When I temped it, it read 175 F. and I thought it may have dried it out. I left it on the oven in a platter on the oven while I made rice mixed in the chicken juices. I also added rosemary & thyme to the rice with 1 bay leaf. It was juicy and CHICKEN-KNEE- Thanks!
Way cool, thanks! Now I know how to prepare a chicken for my vintage half hood charcoal grill!
outstanding recipe - works overtime, crisp juicy -- thanks
Wonderful! Looks great! 1 thing...I have a GAS oven that boasts a BOTTOM broiler. No 12" clearance here. But...I didn't realize that until 25 minutes in. Lol Quick move down to broiler drawer & about 14 minutes, turning halfway. We'll see how it tastes. 🙃
Well did it turnout good? What happened next?
Thank you for being there for us with your wonderful, professional ideas and recipes. We like you. Yum!
Thx, it’s gonna be fantastic!
This recipe is fantastic... good roast chicken is so underrated.
Super easy, barely an inconvenience.
YEAH! Perfect! Thanks
Bridget, I have a pair of tips for preping the chicken that makes it easier to carve:
• remove the wishbone ahead of roasting
• after cutting out the backbone, use a knife to cut the membrane behind the keel bone, and as you open the chicken up and flatten it, the bone should become exposed and is easy to simply pull out.
With the wishbone and the keel bone out of the way, you won't lose any of that meat that's along the keel bone and under the wishbone during carving.
We all know where you came up with this.
@@ccuellar6212 Julia Child's
Works for me. I buy chicken on sale cut the in half , we don’t eat a whole one at dinner. Then I cook it like this.
Measure spices + butterfly chicken + broil 25 min + broil 20-30 min more + rest 15 min + carve = on the table in under an hour? Hours must be longer in Boston. It does look delicious, but it sounds closer to 90 minutes.
Can you use a cast iron skillet instead of a stainless steel pan? I only have a cast iron that's oven safe, I don't have a stainless steel pan that's used in the Test Kitchen.
I do mine in a 12 inch cast iron. Oven at 450 since my broiler is the drawer kind. Worth some experimentation
leave it salted in the fridge overnight, it will dry out the skin and it will come out crispy with no need to sear in the skillet.
Wow & hi from Michigan 🚂
Looks so good.. now to find me a woman that is single and can cook.. I only know how to cook tacos
When we were running short of time at Thanksgiving, we spatchcock a turkey and that turkey cooked so quick. It was crazy.
Great recipe! I tried it and it came delicious.
Now I want chicken!
I love Bridgett!
The broiler is a drawer under the oven that is inches from the heat source, not 12 inches. Oven bake setting only goes to 500. Any advice? Or am I SOL?
My broiler has 2 temps. Hi and Lo. Which temp?
High
Becky is the Marcia Wallace of America's Test Kitchen.
My grandmother called this broasted chicken.
Broasted chicken is deep fried under pressure.
I'll been to a restaurant in Pennsylvania that called this roasted chicken it is so wonderful
What a great and very speedy practical recipe for lunch/dinner/chickenloversRus !! Thank you!
I like to roast the back bone along with the chicken and it adds a lot of wonderful taste to the broth or soup I'm using it in.
Great presentation!!
What temp did you use for the oven? And how long?
The temp is "broil" and they cooked it for 50-55 minutes.
I can set the temperature on my oven when I broil and had the same question until the 5:10 mark in the video. There you can see them setting the oven to “broil” and “high.”
My chicken is in the oven as I type this, so we’ll see!!
I am able to adjust the temp on my broiler setting. I started it at 500°F, I noticed it started to burn. I dialed it down to 350°F. I hope this works..
Love to watch your shows. Triple chocolate mouse cake is favorite recipe ❤
Interesting method, unfortunately my oven isn't anywhere near that size.
This makes a great impromptu thanksgiving main when the kids get sick and you have to stay home but still want to do a big meal (not that I’m speaking from experience now the day after thanksgiving 😉). Add a few spices to change the flavor if you want, make a gravy instead of a pan sauce and you have a very solid start to a full meal.
🔥Bridget and Julia look great!
..that chicken don't look bad either. . 🤷🏽♀️☺
*Becky
Great recipe for roasted chicken. Tip: take off your diamond rings before handling raw chicken.
Looks good, but I’d add onion powder to the initial seasonings and maybe some other oil like sesame instead of vegetable oil.
Can any stainless steel pans go in oven under broiler? I've had my set of stainless steel pans for decades and never once put any of them in the oven on any heat, I thought they were just for stove top, but I saw Chef John put a pan like this in the oven and now America's Test Kitchen is doing it (and on broil!), but maybe they have special extra high quality stainless steel pans or something? I do have a cast iron skillet I use stovetop or in oven, but I never tried to broil in it, and I'm not sure if that's too hot (550f?)?
How long do you cook the chicken in the pan before putting it in the oven?
You didn’t give us that information.
Chicken breast rap with bacon oven roast salt pepper and paprika delicious.
What temperature does the broiler temperature need to be?
I bet this would look good if it were a deboned chicken.
Could you do a Portuguese chicken plz
I would've made a gravy with the drippings, but it looks good nonetheless
What temp?
Broil is basically a Temperature some stoves have a high Broil and a low Broil but most just have a setting that says broil. If yours has a high and low broil use High Broil.
What do you set the oven temp at?
RAM they cooked the chicken at 155 degrees F.
@@wildshadowstar , They cooked it until an internal temperature of 155°, on the broil setting, not a temperature setting.
@@duane4972
In American ovens, broil is 500°F. Some have a low broil setting, but it's just roasting if you use that, not broiling.
Broil is basically a Temperature some stoves have a high Broil and a low Broil but most just have a setting that says broil. If yours has a high and low broil use High Broil.
I hit upon "butterflying" the chicken when I noticed that the ordinary chicken tends to start charring on top while the bottom is still pale. The heating element of my oven is on the top, like a griller. The flattened chicken cooks more evenly.
@Doug Decloux HAHA
What temperature are you broiling it at.
Broil is basically a Temperature some stoves have a high Broil and a low Broil but most just have a setting that says broil. If yours has a high and low broil use High Broil.
Hi, thanks for the upload enjoy all your videos. we've already tried some of the items recommended, such as the CDN oven pro thermometer. I have a Viking electric oven I believe it's the D3 series and it seems to be off by about 40° how are those wolf ovens that you guys have in studio was thinking of replacing this Viking with a wolf thanks, Walter.
What do you do if the broiler element is below the oven, not above?
You have to switch it. We had one of those ovens years ago
Bo Zo thanks
GET OVEN ROASTED CHICKEN FROM THE MARKET.
I wonder if you can cook it in a cast iron skillet
Do you need to leave the oven door ajar with the broiler on?
You know what would be great if you could demonstrate how much bacteria would contaminate salt in like a salt pig. Put it to the test. i have to say i generally keep to the separation rule but from time to time may have grabbed into some salt with chickeny hands. this would make a is it bad.
Great 💡
@Bo Zo
No I can't, but it can take hours to days for any you introduce into the salt to die however.
Basically, it's irrelevant that they can't live in salt if you're constantly reinfecting it every few days because you're sloppy.
@Bo Zo
Most of the time yes, cooking would kill it, but most people who have a container to grab salt from, also grab that same salt when they taste it for seasoning at the end, if it needs salt of course. Good chance that it won't kill salmonella. Which at a too hot to eat 145 degrees, take 8.3 minutes to die.
As a general rule of thumb, if something you don't need to do spreads bacteria around, you really shouldn't do it.
Everyone has little "oops" moments, and I'm pretty sure that even if it took 30-40 years of cooking before an oops moment gave someone salmonella, they'd say that they wish they had been cleaner the entire time.
This was delicious, BUT I wouldn't make it again because there was so much grease splatter all over the oven walls, floor and racks. How did their oven stay so clean? (Maybe because i used a cast iron pan?)
Most ovens have a Broil of HI or LOW. Which is it?
HI
My oven will not go to Broil, it pops the breaker but it can do 500 degrees. Can I achieve the same result at 500 and just watch internal temp?
i was wondering why you use vegetable oil instead of olive oil or coconut oil in the beginning
And the oil is smoking and about to set off the smoke alarms, now its time to add the chicken...
That chicken could use another 10 mins
Mmmm... Tastes chickeney...
My broiler started burning the skin after about 15 minutes. I am on the lowest rack and about 12" from the element. What did I do wrong?
Is there a reason why they never use a thermometer that stays in the chicken while it's in the oven?
😊 hello😊
My oven requires door to be open when broiling. Will this still work to cook in an hour?
why not measure temp after resting? Or are you just so sure its always carryover cooking the same ? Even the temp of the plater that you are using will affect it.
Yes, they're confident about it. There's not much variation if you follow a regular protocol. They do sometimes take the temp afterward, btw, just to show us in the audience that it did indeed work. They don't do that every time though. Just occasionally.
Can this method be done with skin, bone on chicken breast, not the entire chicken?
Yes. Check out Ina Gartens recipe on TH-cam. No need to pan cook first tho. Just season and roast.
@adam ragusea ay bruh they stole your idea
It's pretty clever the way they "stole" it more than a year before he even did his.
Becky did it in 2017. Adam did it in 2018.
I'm pretty sure it was done before either of these two did it though.
Four pound chicken? Have you tried to find a four pound chicken lately? They are five to six pounds in the store and I look at 5 major grocery stores. I'd love to find a four pound chicken.
Greasy fingers but the clothes are not shabby. Interesting that this same series advocated separating the skin from the meat, but leave in place, in previous episodes. Proving there are multiple ways to [skin a cat | cook a chicken]
Who knew! I don’t trust my broiler though ☠️
Unfortunately I don't have a skillet I can stick in the oven
Thighs RULE!!!!!
I dont know about 155 in breast. Is it safe?
Or you can just buy a Rotisserie Chicken 🤷🏻♂️
*I ain’t got time for all that*
Tastes like chicken.
I like that they got Carol Burnett to cook this episode.
yer oven will be dirty AF after this
I roast the backbone with the chicken, and eat the meat off of it... some of the best meat is on the backbone 🤷♂️
Can't believe you use seed oils! Use Avocado oil instead. It's so much healthier and won't cause inflammation.
So, can we ignore the "160 degrees in the breast" advice that you all have been giving for the last 20 years, and go with 155? Also, what about the dark meat? No longer 175 degrees? 170? 160? Other? I'm confused. And, having gotten food poisoning from undercooked chicken years ago at a pit barbeque in Florida, I'm also paranoid. Thanks.
Yep, you and me Both! I said the same thing , and I am getting roasted 😂😂😂! I'm sticking to my meat thermometer that's says poultry 165°. Google confirmed it too! Better safe than sorry !! I agree with you !
They talked about carryover cooking, it's not 155 when you eat it. The whole reason for the hot pan was to provide extra heat for the dark meat to cook more.
@@juansierralonche9864 Yes, but they talked about carryover with the 160 target for years, so that's not the change. The change is from 160 to 155. And while I'm sure it's not life threatening, it's still a change from a decades-old standard with no explanation. That's all. :)
160F with carry-over to 165F will kill the bacteria instantly. 155F with carry-over to 160F will kill the bacteria as long as the meat stays at 160F for 27 seconds. Even 150F with carry-over to 155F is okay as long as it stays at 155F for 75 seconds.
@@proberts34
No explanation?
Hmmm replay? Im sure i have seen this before
Yup, when they did the cast iron skillet review...
They're all reruns.
5
This is all well and good, but I have an oven was a pretty lousy Broiler element that is not on the ceiling of the oven compartment, but actually on a drawer below it. If I put a skillet under that Broiler element, at best I only have about 5 or 6 in between the top of the chicken and the broiler coil. So unfortunately, until I get a new oven or do this at someone else's house, I won't be able to make this recipe.