Julia & Bridget are so likable/talented & without pretense...I bet their friends treasure them...I'd sure love to spend a day or two in the kitchen with these great chefs, just observing & listening in the background somewhere... *: )*
Love seeing Julia and Bridget together. I feel like they're such great friends off camera. Also, I'm really envious of Julia's knife skills! I've seen her chop vegetables countless times but I am still in awe everytime.
Just got a couple of inches of snow here on the Canadian prairies so this is perfect for this Sunday supper, always luv to see what you have next. Thankyou Julua and Bridget and all!
Hi ATK 👋 👋 👋 I just want to say thank God for creating ATK I have learned so so much from you guys , your teachings have changed the way I cook, cuz your advises n method of cooking n baking is a game changer, today I tried Julia's broiled chicken n it came out incredibly perfect, keep up the wonderful job, God bless you all 🙏
I made this on Friday for myself and I'm making it again next week for my partner. This is absolutely one of the simplest yet most delicious chicken dinners I've ever made.
Made this yesterday. Great way to roast a chicken.....but the gravy!! Amazing way to get that real pan-drippings flavor from a box of supermarket stock.
Did this once before, turn out FANTASTIC!. LOVE the efficiency of this recipe, using backbone, and neck/gizzards for gravy. NO WASTE. Doing this again today for Thanksgiving.
I just made this and it was AWESOME! The gravy was the bomb. I've never been a good gravy maker unless it included milk, but their technique turned out sooo well. I usually have carrot celery and onion ends and skins in the freezer, so that's what I used, and because I have nonstick cookware, I couldn't get the coveted fond, but it worked out well otherwise ... cooking it down etc. Will definitely make this again.
I've used this chicken method for years but....not under the broiler, but in a very hot oven. So, now I must make broiled chicken along with this delicious sounding gravy recipe. I think my family will be very impressed. Thank you!
Think I will use the gravy method with the Thanksgiving turkey. Always made a stock from the giblets, but flavor really weak, never thought of little liquid and simmer until dry, I can almost taste the amazing gravy now
I don’t know about anyone else, but the mere act of keeping the legs to the back of the oven has been a huge game changer in getting my legs and thighs super juicy with my breasts staying moist
YUM !! Chicken legs are my fav,so I will definitley be trying these roasted legs plus gravy !! That gravy looks so easy,and so delicious. It was velvety !!
I actually am making roast chicken today! Thanks for the ideas! Edit: this is the 3rd time I've come back for this chicken. My little one asked for it for her birthday dinner
Julia, Bridget, There is a trick I'd like to see you test out and evaluate: scald the skin with boiling water, then pat it dry before oiling it and roasting. Something about scalding the skin makes the skin crisp up, even if you cook it in a sous vide immersion cooker-a wet cooking method-before searing. This was tested out by Guga, the food TH-camr. This technique of scalding was originally done by Chinese restaurants to help prepare duck skin for crisping up during roasting. Chinese restaurants would scald the skin until it all tightens up, then quench the heat with a quick dip in ice water, then repeat the process up to two more times to make sure the effect of contracting the proteins in the subcutaneous fat happens to the entire layer of fat under the skin. Something about this causes the skin to get really crispy, whether it is due to the fat pre-rendering or the proteins squeezing out their water content, or the skin pre-cooking. (Those are the plausible answers; maybe a food scientist can examine this and figure out for sure what is going on.) See this scalding trick for crispy skin demonstrated in this video, tested on chicken thighs, vs. a control set of thighs. th-cam.com/video/m4u8mFnPBD0/w-d-xo.html Seriously, if you want the skin to get crispy, you should scald it.
For even better gravy, skip the butter and use the chicken fat skimmed off the drippings. If you don't have enough fat, then add butter to make up the difference.
humans still don’t learn, don’t stop being violent or indirectly violent, killing all the innocent animals. And eat them and get sick, get bad karma, get war, get pandemics, epidemics and all kinds of things like that.
If I broil a chicken for 25 mins before I turn it, my smoke alarm will be going off and smoke will be in the stove and my stove is new so it’s not dirty for those who may want to suggest that
Notice though, Julia had the chicken away from the broiler, so the rack is about 2/3 down from it, about 12" or so, so it does not brown nearly as quickly, but still gets the direct heat. Rotate it at 25 minutes and then cook another 25-30 minutes. I don't always use the broiler up close myself and it does take longer to brown when I do it that way.
@@johnhpalmer6098 I understand the oven rack being low. 55 mins broiling would still have my own smoking. I paid $5k for that stove lol I guess I need a more expensive one
@@OfficiallyEvita Then I don't know what to tell you then, as they use wolf oven at the test kitchen. I run a basic stove here at my place, and it goes to 550F in bake mode and has a fairly powerful broiler too.
"And gravy is our favorite beverage." - I positively adore y'all. You get me.
That was so cute, omgosh totally got me laughing.
My husband loves gravy that much too. However, I wouldn't boil it down by half ... that would be more gravy for him.
She STOLE that line from ME lol I always said in our family gravy is a beverage.
Julia & Bridget are so likable/talented & without pretense...I bet their friends treasure them...I'd sure love to spend a day or two in the kitchen with these great chefs, just observing & listening in the background somewhere... *: )*
YOU AND ME BOTH!!!! I ABSOLUTELY LOVE THESE LADIES!!!!
Hi Travis...Wouldn't it be great fun if they at least let us watch them through the kitchen window...HaHaHa. 🥘🍲🥫
@@poppykok5 ABSOLUTELY 🥰❤️🤗🤗🤗
Yes!!! What a great time that would be to cook with them, and a glass of wine 🍷 😋 🎉 I've learned and enjoyed so much from the whole ATK family!
You do know that people like me are making this happen for these 2 lovely ladies, that’s why it’s test kitchen. We’re just behind the camera 😅
Love seeing Julia and Bridget together. I feel like they're such great friends off camera. Also, I'm really envious of Julia's knife skills! I've seen her chop vegetables countless times but I am still in awe everytime.
This looks divine, the best part is watching Julia and Bridget eat the dish at the end. Very heartwarming, thank you for such great content.
Just got a couple of inches of snow here on the Canadian prairies so this is perfect for this Sunday supper, always luv to see what you have next. Thankyou Julua and Bridget and all!
I love how simple this recipe is using every bit of the chicken!
YES! That was my thought too! I never buy a whole chicken, but I will now!
Nothing went to waste!! I love that!!
Hi ATK 👋 👋 👋 I just want to say thank God for creating ATK I have learned so so much from you guys , your teachings have changed the way I cook, cuz your advises n method of cooking n baking is a game changer, today I tried Julia's broiled chicken n it came out incredibly perfect, keep up the wonderful job, God bless you all 🙏
That looks wonderfully delicious!!! I agree, gravy IS my “favorite beverage!” 😂😂😂😂
I made this on Friday for myself and I'm making it again next week for my partner. This is absolutely one of the simplest yet most delicious chicken dinners I've ever made.
I use an immersion blender to thicken the gravy with the vegetables that were cooked with it. It thickens up great and avoids the gluten.
You'd just want to make sure you take out the chicken bones and gristle first!
You could use cornstarch to thicken.
@@SuzanneWho why would you. seems brilliant to me
@@mahumike7531 the texture won't be as good as if it was with corn starch. imo
Made this yesterday. Great way to roast a chicken.....but the gravy!! Amazing way to get that real pan-drippings flavor from a box of supermarket stock.
Did this once before, turn out FANTASTIC!. LOVE the efficiency of this recipe, using backbone, and neck/gizzards for gravy. NO WASTE. Doing this again today for Thanksgiving.
This is GOLD! I want to try the gravy approach for Turkey, too! You two are so much Fun!
It worked for me! Did it work for you too?! Happy late Thanksgiving!
LOVE the Julia and Bridget ATK videos!!!!!!!!!!! Always so much fun to watch and learn from. Please keep them coming!!!
I just made this and it was AWESOME! The gravy was the bomb. I've never been a good gravy maker unless it included milk, but their technique turned out sooo well. I usually have carrot celery and onion ends and skins in the freezer, so that's what I used, and because I have nonstick cookware, I couldn't get the coveted fond, but it worked out well otherwise ... cooking it down etc. Will definitely make this again.
They have such synergy. Whenever it is a Julia + Bridget cooking video I will watch whatever they make.
💯
100% they've never steered me wrong!
Wow, I tried this and I was blown away. Thank you for sharing this recipe.
I just received my order for Calphalon skillets (medium & large size, the lighter set) & I'm so excited to use them this week! Thanks, y'all! 😃
I watched the whole video without skipping! Sth so mesmerizing about the chef
I subscribed because of this video. Thank you for giving us detailed instructions with closeup shots.
Love the gravy. The chicken under the broiler… brilliant.
Divine, thank you ladies!
I'm doing Thanksgiving dinner for 14 this year and I'll definitely be doing your gravy recipe! Thank you for sharing!
I've used this chicken method for years but....not under the broiler, but in a very hot oven. So, now I must make broiled chicken along with this delicious sounding gravy recipe. I think my family will be very impressed. Thank you!
Think I will use the gravy method with the Thanksgiving turkey. Always made a stock from the giblets, but flavor really weak, never thought of little liquid and simmer until dry, I can almost taste the amazing gravy now
Same! And this method worked wonders for me
Their wonderful, educational cooking shows were done with an audience watching them and possibly still are filming new delicious episodes.👍😋🤤
BEE-AUTIFUL!!!!!!! I'm making this tomorrow!
You two are the best. I just wish I could eat what you cook.
I don’t know about anyone else, but the mere act of keeping the legs to the back of the oven has been a huge game changer in getting my legs and thighs super juicy with my breasts staying moist
I love this method and recipe! Thank You!!! ❤️
I am in heaven! Glass of wine anyone?
I have made this recipe twice and it was fantastic!
Whenever I get my new oven I will have to try this. I've never spatchcocked a chicken before.
Love you two...and the recipes
A must try for sure!
YUM !! Chicken legs are my fav,so I will definitley be trying these roasted legs plus gravy !! That gravy looks so easy,and so delicious. It was velvety !!
Gravy is our favorite beverage! 🤣
My mother always cooked the giblets with sautéed onion and seasonings to create the gravy.
to anybody needing or wanting a gluten free gravy, you can use corn starch or rice flour to thicken it instead.
They’re amazing❤
Yum!!! Will try this. ThankYou!
since we are straining later, can we use a food processor to rough chop the veggies?
Looks so good.
Looks delicious! I always tend to overcook chicken.
Love it !!! Thanks for another great recipe
“Time to make the gravy.”
Five of my favorite words.
Hello Susan
I'm making this tonight.
Made this. Delicious!
What a awesome and delicious looking chicken. 😊
Julia that was a beautiful chicken !!!
what brand wooden cooking utensils do you use??
Gonna make this soon!
I actually am making roast chicken today! Thanks for the ideas!
Edit: this is the 3rd time I've come back for this chicken. My little one asked for it for her birthday dinner
Yum!
....extra gravy, please!! This looks wonderful!
Oh man, I can smell and taste that chicken from here!
Does anyone know if I can use a cast iron skillet instead?
Works for me! Only I split the bird in two.
It broils up fine, and preheats on the stove top for that underside sear just fine
Julia, Bridget,
There is a trick I'd like to see you test out and evaluate: scald the skin with boiling water, then pat it dry before oiling it and roasting. Something about scalding the skin makes the skin crisp up, even if you cook it in a sous vide immersion cooker-a wet cooking method-before searing. This was tested out by Guga, the food TH-camr. This technique of scalding was originally done by Chinese restaurants to help prepare duck skin for crisping up during roasting. Chinese restaurants would scald the skin until it all tightens up, then quench the heat with a quick dip in ice water, then repeat the process up to two more times to make sure the effect of contracting the proteins in the subcutaneous fat happens to the entire layer of fat under the skin. Something about this causes the skin to get really crispy, whether it is due to the fat pre-rendering or the proteins squeezing out their water content, or the skin pre-cooking. (Those are the plausible answers; maybe a food scientist can examine this and figure out for sure what is going on.)
See this scalding trick for crispy skin demonstrated in this video, tested on chicken thighs, vs. a control set of thighs.
th-cam.com/video/m4u8mFnPBD0/w-d-xo.html
Seriously, if you want the skin to get crispy, you should scald it.
Great job, ladies! Always enjoy watching you cook delicious recipes.
Good idea 🤙
Cause this is what's for dinner!!
I hope you both read this as I have a question. Does this method also work with a Turkey?
Great broiler technique, but what if you don't have an electric oven? My gas broiler is below. What do I do now?
Can we use an air fryer?
For even better gravy, skip the butter and use the chicken fat skimmed off the drippings. If you don't have enough fat, then add butter to make up the difference.
How would you cook this in a gas stove/oven? My broiler is under my oven and I do not have 12 in. Of space.
Tonight’s Dinner for sure. Thanks Julia…
Since you have to remove the fat from the drippings anyway why don't you use the schmalz instead of butter for the roux?
I wanted to see if the temperature again after the chicken had rested???????????????
Love both ladies. Food integrity. I would cook to 165. Too much pink internally for me. Lovely recipe!
Did anyone notice how neat their hairs were?
My broiler is beneath the oven and the most clearance I have is 7 inches…how can I work with that?
Only missing the mashed potatoes for the gravy!
My kinda meal.
off topic, but what’s the difference between baked chicken and roasted chicken?
Hello
this is great but the gravy takes forever I recommend starting it well before putting the chicken in
Why discard the chicken fat then add butter? That’s crazy! I save chicken fat (and bacon fat) for it’s flavor.
Hello my lovely friend
"Not over cooked at all" because it is still pink in places and undercooked!
I turn my chicken into ballotine and then roast the bones to add to the gravy
You should warn people not to cook the chicken breast 165 Fahrenheit, 145 and above it starts to dry out.. That's why you need gravy on your chicken.
Chicken leg and thighs cook to a 165 just to get tender but you can still eat them at a lower temperature
why not just use the fat from the broth you made to make the roux?
Haha IM pretty sure she burnt that gravy ingredients. Brown bits lol.
15 minutes standing time for the chicken would almost certainly mean luke warm meat would it not?
Lost me at guts and neck
I have a hard time believing 1 hour at broiler at full blast won't overcook the chicken.
WHAAAATTTTTTTT, NO SEASONING UNDER THE SKIN?!?!?!?!?!?!?!?!?! WHAT IS GOING ON IN YOUR KITCHEN???? ME SPECIAL, NO UNDERSTAND.
humans still don’t learn, don’t stop being violent or indirectly violent, killing all the innocent animals. And eat them and get sick, get bad karma, get war, get pandemics, epidemics and all kinds of things like that.
If I broil a chicken for 25 mins before I turn it, my smoke alarm will be going off and smoke will be in the stove and my stove is new so it’s not dirty for those who may want to suggest that
Notice though, Julia had the chicken away from the broiler, so the rack is about 2/3 down from it, about 12" or so, so it does not brown nearly as quickly, but still gets the direct heat. Rotate it at 25 minutes and then cook another 25-30 minutes. I don't always use the broiler up close myself and it does take longer to brown when I do it that way.
@@johnhpalmer6098 I understand the oven rack being low. 55 mins broiling would still have my own smoking. I paid $5k for that stove lol I guess I need a more expensive one
@@OfficiallyEvita Then I don't know what to tell you then, as they use wolf oven at the test kitchen. I run a basic stove here at my place, and it goes to 550F in bake mode and has a fairly powerful broiler too.
Wearing ring big no no
I'm going to season my giblets with some garlic and onion powders, celery salt and cummin...in.browned butter.
How do you broil in a gas oven?
WHAAAATTTTTTTT, NO SEASONING UNDER THE SKIN?!?!?!?!?!?!?!?!?! WHAT IS GOING ON IN YOUR KITCHEN????
Yum!