How to Make the Most Tender Roast Chicken - Kitchen Conundrums with Thomas Joseph - Martha Stewart
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Roasting a chicken isn't as difficult as you might think. With Thomas Joseph's direction and tips, you'll create a tender and moist chicken with very little effort.
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Made this twice following Thomas' easy instructions precisely- the case iron skillet, the rack, the tenting. Both times it was the most perfect roast chicken I've ever made. And I have tried so many without impressive results. Thank you Thank you Thomas...
Your the only person I will get cooking advice from! So easy to listen to and you explain everything so well! :)
With all due respect, Martha herself gives kudos to Julia Child.
Very impressive. I love how the chicken looks so golden brown and appealing.
You are so great at teaching! Thank you for thinking of all the little details..."what does the thickest part of the thigh mean?"....things chefs forget our laymen folks do not know.
Hello Thomas I don't speak english well but I want to tell you that you recipes are amazing.
Thank you for all these recipes.
Saludos desde la ciudad de Panamá 🇵🇦🇵🇦🇵🇦
Un BIG HUGE 🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
Super helpful, thank you 😊
Oven 475deg , 4lb/ 1.80k bird roast for 45/ 60 mins check temp at 45 mins
if your oven cooks unevenly place bird in the oven legs first so that they cook at a higher temperature and the breast doesn’t dry out. Thigh temperature should read 165 deg ,
Breast Temperature should read 150/155 deg
After removing from oven loosely tent with foil for 20mins whilst resting the Chicken.
Excellent instructions, thank you!
Don't tent with foil anything that you don't want to steam.
whats the best thing to tent
Great tutorial video
Could you design a platter with a cover? Kind of like a covered cake platter. Please.
Thank you for a most excellent video. I have learned much from it and will use the recipe next time I roast a chicken. 😊
best video
Ok U can have the perfect roasted bird! Can I have the dry one plz ?!! I like it a bit overcook and the color is dark golden brown for me, yum
Hey Thomas, can you show us how to break down a chicken into parts?
475* and whole butter -- better have a good vent fan and windows in the kitchen. The smoke point of whole butter is 300*
This video could've been 5 min max.
Totally! The over talking is painful.
No butter till the end of cooking. Olive oil is better.
The chicken in the beginning looked fine to me
Lov lov
Chicken had a good treatment.
The chicken is released.
Looks slightly undercooked
Don't forget to micospit all over the chicken too
🤨👩🏻🍳
Needed 55 minutes in the hotbox.
Chicken looks cold, been resting for at least 1 hr.
Please talk less shoot the going to the oven n make the video 5min max or 7. Constructive inputs. All the best
Bro è crudo
Way too much hand gestures, I can’t watch this
The length of this video can be condensed within 5 mins. You just giving out the same information over and over again.
I wouldn’t make anything that was connected to Martha Stewart.
Why watch it then??
Martha is the best. Love her style her cooking and her channel. If you don’t like you can take yourself somewhere else. Don’t forget to take your comment with you sweetie. 😁
There's a simple trick for crisp skin that you should know about: scalding the skin with boiling water.
Separate the skin from the meat and put all the seasoning under the skin so the scalding operation won't rinse any of it off. Then, truss the bird and put it on a cookie cooling rack over the sink. Use a pour-over kettle (or just a regular kettle) to pour boiling water all over the chicken. Flip the bird over and scald the other side. If you can, do this twice. Then tilt the bird upright to drain out any water that got inside, then pat it dry and leave it in the fridge for a few hours. You don't even need to dry it overnight.
The scalding process causes the skin to shrink and tighten, and it also causes the subcutaneous fat to begin to cook and pre-render and the protein in the skin to pre-cook, making it easy for the fat to render more thoroughly. When you finally roast it, the result is that the skin will become crispy and all the fat will render out. Try it. You may be surprised at how well this works. I get great color and crisp skin when roasting at 450˚, even without any added butter on the skin. Try this with and without butter; you'll see what I mean.
This technique is apparently how Chinese restaurants get duck skin crispy, but instead of pouring boiling water over the duck, they dunk the whole bird into a large stock pot full of boiling water for 30 seconds, quench it in ice water, and repeat this process again.
I was going to make a joke, but I'm a little chicken, and I don't want to get roasted!
Now that made me giggle!!
You can also use UNWAXED, UNFLAVOURED dental floss to truss poultry, tie up beef roasts, etc.
Gotta love Thomas; detailed, great tips, and the best roast chicken I've seen yet! Thanks Thomas!!!
I had the pleasure to work with Thomas (a few years ago)..he's a really nice and creative guy ...nice to see him on youtube
I love how he includes all the details from where to stick the thermometer to how to carve the bird.
Thank you, great demo from a very pleasant expert!
I love how informative this video is… I love how he tells you why things are important and the reasoning behind it… I love Thomas Joseph and Martha Stewart and Sarah Carey and anyone else I’ve missed from the channel… 😊 You guys are awesome 😎
I'm now starving, , 2 o'clock in the morning and I want to eat chicken..why did I watch this in the middle of the night..
I'm watching this video at 1:18 a.m. and I'm feeling hungry now too!! lol
2:45 for me. But i had pizza at midnight, so im not that hungry. Just getting idea's for tomorrow's dinner 🐔
Why does he always have pencil behind his ear?
he likes to pretend like hes gonna expedite service once he finishes polishing the buckles on his apron
I just made this! The best roast chicken I have ever tasted or made! It was my first proper chicken and thanks to you and Martha it was easier! Mmm the butter made all the difference!
butter is a must
That bird looked a little under cooked when he sliced into the thigh.
Yes it does.
It isnt raw. Fluids were running clear
I live in Japan we eat raw chicken all the time, we have Jidori birds though...
@@R3putaytion13
No, it was not. It had pink in it. Sorry, but it's true.
@@bethy-lou3307 I can tell you it isnt. But whatever then.
what a star
You’re awesome Thomas! Great video as always.
Thank you Thomas Joseph this was very helpful and explained very well. So thank you. So until next time God Bless you and have a Blessed day.
Thanks. Very practical and full of interesting tricks and details. Great job.
Martha Stewart shows from all platforms over the years is a great teaching tool for all.
A chicken does Not continue to cook when you remove it from the oven. It stops cooking as soon as you take it out. So your breast meat should always be 165°F. Also I can’t believe you touched that chicken with your bare hands you should always wear disposable gloves.
Not cooked enough.....
I like the way you cooked and cut up that chicken and it looks so delicious too.
I truss with a strip of aluminun foil; I fold over several times and make a thin strip. One other lady I saw on youtube used dental floss. I remember my grandmother would sometimes cut the hole in the skin method. I was taught work with what you have. Thomas I think your simply the cat's whiskers ❤💋👨🍳🥣
Perfect profesional explanation ,kitchen tools,cleanes ,serving carving presentation 👍
love this! thank you so much! wonderful hints and very nice presentation. So... have any helpful hints on eating all that delicious meat from the carcass after deboning? hahaha. just kidding! it is my favorite part but I don't do it at the table, I save it for the next day as a lunch treat for myself. steam carcass for one minute in a little steam basket and munch away! thank you Sir!
All that thyme is contaminated now with his raw chicken hands. I hope they didn't use it days later in another recipe.
👏👏 excellent
The detail in this presentation is awesome. It touched on everything and really showed techniques. Great job.
I'll prepare chicken on this way.
Super this is so nice look delicious 🥰
Too much talk
Thomas, if I do put my chicken in fridge without packaging to dry out, does that put bacteria in my fridge? Just curious.
After seeing this video, I'm going to purchase whole chickens more often, thanks!
I doubt it would spread bacteria if no other food is touching it. Bacteria on chicken is not air bourne.
Lots of good tips and advice. I really enjoyed this video.
Now, you see, this is how to teach using video. Mr. Joseph sounds like he knows what he's doing --yet, he does not "talk down" or "over" his viewers. This man is THOROUGH in his step-by-step explanation. Does not assume anything about the viewers (nice!) He explains what to do and WHY (very nice!) I even like the camera angles. I don't have any TV (service satellite/cable). So what a joy when I just discovered your site today; PLEASE make more videos. Thank you, Mr. Joseph. PS. I am a new subscriber.
Is leaving the chicken uncovered in the fridge healthy?
Good question!
Ty this is so helpful
Fantastic job 👍
That is one beautiful bird; I just love, love, love Thomas Joseph!
Just fabulous
hello. i tried this recipe and all the fast that driped in the pan was burning and creating a lot of smoke. any solution for that other than putting some water in the pan underneath? thnx!
Did you find a solution? I've been having the same problem
@@EddoPanamenyo i added water to the pan below so the fat didnt burn. overall the chicken came out great. crispy on the outside and juicy even in the breast part.
@@fotiospoulas2218 oh nice, thank you so much
Who seriously put butter on a chicken ?? It burns way faster than oil, weird choice. Eventually you can add some at the end of the cooking process but there's no point in putting some from scratch
whys this muppet got a pencil behind his ear
Because he’s a chef and chefs take notes aswell. They make calculations related to recipes. I have gone to cooking school and having pencil and paper was always essential to have handy. You also can note what you use if you are creating new recipe ideas
This dude is no joke. He TOTALLY taught me how to properly roast a chicken.
Looks nocely browned on the outside but when he cut that thigh bone the chicken looked raw. No thanks.
Nice
Graduate up in size
Your talking toooo much. When will you get to the point
Done
Very thorough clear explanation. Very much appreciated. .
Can you do an instructional on making beignets, please.
Nice recipe sir yummy
This looks yummy.
Too much talk.
Nice to know you're able to impart great information on an instructional video without much conversation. Oh, that's right; you don't have any sort of video here.
Gary Mortensen The criticism, or better yet, feedback, was intended for the better of future instructional videos. It was not intended for you nor to offend you personally. But, face it, who has time to watch someone talk and talk and talk when there are millions of instructional videos out there to watch and, or choose from? The more to the point the better.
Hey that’s a song by coin!
That thing is a little under cooked
AWSOME. THANKS.
Starts at 2:35
Is there a way to do "non-fried" spring rolls. I love spring rolls, but not the unhealthy part of frying in oil.
An alternative to frying in oil is using an air fryer!
@@MarthaStewart From Martha herself!
Wasted food and a chickens life to demonstrate an overcooked chicken. Martha would have eaten that her 1st week in prison.
+
OMG ... be still my salivation glands! Delish (●'◡'●)
this dude is awesome I use his pineapple cutting technique all the time now lol