My grandmother taught me to cut down one side of the spine and keep it attached to the bird. She would cut the spine off when the bird was done so it didn't get served and toss it into a freezer bag along with the carcass so that she didn't have to roast a bunch of spines when she had enough bones and veggie scraps to make stock!
My boyfriend and I have been making this on the regs ever since the book came out - it's the absolute best chicken and what a pleasure to see you do it to fine-tune some of our technique ❤️
Roast chicken to me is what sourdough bread is to other people. I love obsessively making this and trying to perfect cooking techniques and a flavors. Can't wait to try this.
I butterfly and season a whole chicken after, set in the fridge uncovered for 4 hours, take it out let it come to room temp, place in the oven and it always comes out crispy and good
I sometimes roast my spatchcocked chicken on a rack in a pan over sliced potatoes (and sometimes other veg) and then the potatoes roast in the chicken fat and are amazing and addictive.
Your BA version of spatchcock chicky is seriously my go-to if I have guests and want to make a nice meal but I do like the roast veggies on this one. Maybe I'll have to make a hybrid version because I LOVE the sauce from the other recipe.
I love spatchcocked chicken. I usually make it on one of those broiler pans with the grates. I think I'm going to try your method with the cast iron pans and the weight. Yours looks browner than mine gets. Also, I love your morter and pestle. Where did you get it?
Like spatchcock and put it in the oven on a sheet tray right side up at a higher temp, then lower the temp? Maybe lemon boobs or butter under the skin to raise it?
Why no pepper on the roasted veggies? It would have only been one more ingredient. Do veggies taste good with just salt? I'd love to learn how to cook with less seasoning.
Anything heavy and heat-safe will do the trick, so any chunky pan you have around will work, not just cast iron. Or a brick wrapped in tinfoil, or nothing at all - the chicken should still cook fine without the weight, you're just not going to get the skin as crusty/browned as you would with a weight.
You must not use a hot enough oven or burner. She had her oven cranked to 500F. That's how. I can cook standalone thighs in that length of time, or less by suing a hot oven, or stove burner i doing them skinless/boneless for certain dishes. Yes, the thighs are at the 170F or higher by then.
@skenjin make sure your oven is getting hot enough. Get an oven thermometer. They aren't expensive. I had to get one because I noticed my oven was taking longer and longer to get to temperature and then food would take forever to cook through. Turns out my oven was running about 50° cooler than the digital setting said. 😒
i do not have chickens but my dog *loves* carrot peels and would give you such sad eyes if you tossed the peels out to compost without giving him some.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Production value is off the charts! So is the cooking. Way to go Carla!
My grandmother taught me to cut down one side of the spine and keep it attached to the bird. She would cut the spine off when the bird was done so it didn't get served and toss it into a freezer bag along with the carcass so that she didn't have to roast a bunch of spines when she had enough bones and veggie scraps to make stock!
That's a great tip. Thanks!
What a great tip - thank you and your Gram!!!!!!!!!!!! 🙂
Brilliant idea. Thank you, and thank you Gran!
My boyfriend and I have been making this on the regs ever since the book came out - it's the absolute best chicken and what a pleasure to see you do it to fine-tune some of our technique ❤️
Roast chicken to me is what sourdough bread is to other people. I love obsessively making this and trying to perfect cooking techniques and a flavors. Can't wait to try this.
I butterfly and season a whole chicken after, set in the fridge uncovered for 4 hours, take it out let it come to room temp, place in the oven and it always comes out crispy and good
The pause between spatch… and c*ck , gave me life this Christmas morning. Thanks Carla 🥰
I've dispatched a few [rooster crow sfx] in my day. Beautiful recipe, can't wait to try 🥰
Wholesome Carla makes me feel so comfortable. Thank you!!
I sometimes roast my spatchcocked chicken on a rack in a pan over sliced potatoes (and sometimes other veg) and then the potatoes roast in the chicken fat and are amazing and addictive.
It’s in her cookbook!! Such a fabulous technique
Yes the chicken--and also THE NAILS!! Best yet.
Love, love, love!
i just cherish this channel so much
I love you meat dishes. Every single meat recipe you cook looks exceptionally tasty and not basic.
LMFAO at the last comment. "At the rate they gobble c***k here, I'll probably see you next Tuesday." 🤣🤣🤣🤣🤣 @12:30
Just my husband and I this year for t-giving. Found what i'm doing lol. Love u Carla
Great comment about the steaming of veg affecting the crispy skin 👍
Love the new action angles..really pretty
Your BA version of spatchcock chicky is seriously my go-to if I have guests and want to make a nice meal but I do like the roast veggies on this one. Maybe I'll have to make a hybrid version because I LOVE the sauce from the other recipe.
Obsessed with these sturdy bottom ally undertones
I love spatchcocked chicken. I usually make it on one of those broiler pans with the grates. I think I'm going to try your method with the cast iron pans and the weight. Yours looks browner than mine gets. Also, I love your morter and pestle. Where did you get it?
Iconic tasteful recipe queen
This is my very first time watching your channel. What a GREAT video to watch and learn,,,,, I am officially subscribed and I love your style!!
Wow did this come out good, great recipe Carla and team!
You always have the most fabulous nails
Is that a Brad Leone knife from Lamson? Your awesome Carla.
That looks amazing! I’ll be making that asafp. Thanks, Carla.
Carla is priceless!
The reveal music is KSP space music lol, this looks like a great recipe!!
C*** jokes AND a puppy?!?!?!! Carla you're my hero
Tried the technique, best roasted chicken I ever made!
Hi Carla, loved the video!
Yeah deff a Christmas gift. I would never pay $200 for a pepper grinder haha
Love the recipe!! What was the brand of the pepper grinder ?
so wholesome :) have to do this recipe🤤
I know you preheat at 500, but do you keep it there for the roasting?
Yes
@@CarlaLalliMusic123 I was here for this comment we're making this for our two days past thanksgiving with friends day.
My sister’s family has about 10 chickens, but they don’t dispatch any of them! 😂😂 Her kids have named them all and they just collect eggs from them. ❤
I can't believe you didn't use your press downy! (at the beginning, not when weighing down the top skillet)
Outta curiosity: does anyone have magical roasting spices and pairings?! I’ve recently been introduced to spicy thyme and it’s been a game changer!
I like smoked paprika and celery seed for chicken.
great recipe, but I must know have Marge and Charlie become besties? Marge is a sweety
This looks amazing!
9:51 Really putting the *Music* in *Carla Lalli Music*
This looks lovely. I just wish buying a raw whole chicken wasnt twice as expensive as buying a fully cooked rotisserie chicken.
What temperature should the oven be? I found it nowhere in the video or transcript.
I NEEDED THIS VIDEO!
So I guess I'm buying a chicken! Yum
Total prep and serving was more like 45 mins?
Winner winner poultry dinner. 🤤❤️❤️
omg her nails r so cute!
Where did you find cutting board the black one?
Gonna need to know where you get your nails done as a fellow BK'r.
If we don’t have a cast iron can we still do this
Like spatchcock and put it in the oven on a sheet tray right side up at a higher temp, then lower the temp? Maybe lemon boobs or butter under the skin to raise it?
What temp is the oven?
I still love you Carla and looking beautiful as always!!!
How do you clean your roasting pans?!
Those nails are so fun
What brand is that pressy-downy? I remember seeing that in another video but forgot to check for it online.
Saint Peter!
the nails, the lips, the chicken 🤩
This is amazing Carla! Thank you! ❤
Puppy cameo and roast chicken. A recipe for a good video (. ❛ ᴗ ❛.)
Why no pepper on the roasted veggies? It would have only been one more ingredient. Do veggies taste good with just salt? I'd love to learn how to cook with less seasoning.
Good vegetables do! I had to learn that as an adult. Veggies that are fresh, ripe and in season taste divine with very little seasoning. 🤤
You can totally add! There’s plenty of seasoning in the chicken so eaten together the veggies pick all that up. That was my thinking, anyway!
Is there a cheap diy alternative to a second cast iron on top? I got a small limited kitchen. I have other pans just can't fit another cast iron.
Anything heavy and heat-safe will do the trick, so any chunky pan you have around will work, not just cast iron. Or a brick wrapped in tinfoil, or nothing at all - the chicken should still cook fine without the weight, you're just not going to get the skin as crusty/browned as you would with a weight.
You could literally "chicken under a brick" and get a brick and wrap it really well in aluminum foil.
foil wrapped brick would probably work .
@@Crazycryodude :) brick time
Carla gave such a drunk vibe in this video and I am here for it. Hahahahah. Love, love this woman.
off topic but what’s the difference between baked and roasted chicken?
Temperature, I think. Roasting is usually higher temp.
@@lilrky4211 Yep, baking is 350-400F, roasting is anything over 450F, which typically means it's done quicker.
That lipstick looks beautiful on you! :)
Beautiful carrots like that should not be peeled just scrubbed
Preheat to what temp?
500! It’s a pop up.
I do not know how you get it cooked in just half an hour, I cannot even get standalone chicken thighs to be cooked in 30 minutes.
You must not use a hot enough oven or burner. She had her oven cranked to 500F. That's how. I can cook standalone thighs in that length of time, or less by suing a hot oven, or stove burner i doing them skinless/boneless for certain dishes. Yes, the thighs are at the 170F or higher by then.
@skenjin make sure your oven is getting hot enough. Get an oven thermometer. They aren't expensive. I had to get one because I noticed my oven was taking longer and longer to get to temperature and then food would take forever to cook through. Turns out my oven was running about 50° cooler than the digital setting said. 😒
Gotta crank the oven, preheat the pan, and flatten! Speeds everything up quite a bit.
i do not have chickens but my dog *loves* carrot peels and would give you such sad eyes if you tossed the peels out to compost without giving him some.
I like to toss the veg with the chicken fat once the chicken is resting.
You forgot to mention what temperature to bake. I hate when you cooks do that. Anyone???
Where is she adding the pepper 6:56
6 hens but no c*ck and definitely no despatching 😢
They’re on a mandated lockdown at the moment due to a bird flu breakout 🇬🇧
I spy a Brad knife?!
Who gets a dog to review overcooked chicken😂
So I just tried this and the skin instantly burned :(
FFS give marge some white meat, at least ❤
*WASTE OF TIME*
love this one mami
🤷 p̳r̳o̳m̳o̳s̳m̳