Easy Spring Chicken Dinner | America's Test Kitchen Full Episode (S23 E18)
ฝัง
- เผยแพร่เมื่อ 27 เม.ย. 2024
- Test cook Lan Lam makes host Julia Collin Davison Roast Chicken with Couscous, Roasted Red Peppers, and Basil. Tasting expert Jack Bishop talks all about grains, and science expert Dan Souza reveals the magical potential of chocolate. Test cook Erin McMurrer bakes host Bridget Lancaster a showstopping Rhubarb Upside-Down Cake.
Get the Roast Chicken recipe: cooks.io/4c88UVo
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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I love Lan...they should feature her more. Shes awesome
Being a Brit the rhubarb upside down cake is screaming out to be served with custard/crème Anglaise, a marriage made in heaven. Love the redcurrant jelly too. Some of my earliest memories are of sitting under the redcurrant, blackcurrant & whitecurrant bushes in my grandfathers market garden, eating those little bunches of jewels. The tart jelly is also one of my favourite accompaniments for the likes like chicken, game birds & venison.
Lan is a national treasure!
Love the dual use chicken roast - couscous pan!
I love Julia and Bridget.
and Lan,and Jack. The way Julia moans her approval of every dish.
Julia and Bridget are a natural in front of the camera. I really want them to branch off and start their own TH-cam channel on the side
@@SuperFlashDelirium Likely when you represent a brand (ATK), the brand is going to want in on it. How do you think "Julia at Home" came about?
@@sandrah7512 Yes, I suspect their may be a clause in their contract
In the side dish, I'd substitute sun dried tomatoes, for the peppers.
I agree. A better taste and less chance of burping later, lol.
I agree too.
I just got chicken leg quarters. This could be fantastic!:)
Thank you!
Winner, winner, spring chicken dinner.
Bridget's unedited unrehearsed gasp 😂
I feel as if I have seen this particular video before. Hhmmmmm.
All four of them.
Yes, you have. So have I.
They tend to release all of the segments separately and then release the full video later on.
@jase_allen It used to be the opposite - full episodes first, then individual segment (and more predicable). But you're right - it's not new and as such, not the "Gotcha!" moment some make it out to be. There's more than a half-dozen seasons of both ATK and Cook's Country TV (26 episodes and 13+ episodes each, respectively) on this channel in both formats. 🤷🏼♀
Roasted chicken is always better than the sum of its parts
Has the OXO replaced Cuisipro as ATK's favorite Fat separator?
Not long after ATK chose the Cuisipro separator as their favourite, they began receiving complaints from their readers (watchers?) of cracking and leaking during use. They had noted some minor cracking during testing, but it did not affect performance. In the meantime, OXO introduced their version of a bottom-draining separator (much to the annoyance of the ATK tester who authored the review). In a 2021 update of the original review, ATK tested the new OXO and made it their new winner. They still recommend the Cuisipro and continued to use it in the test kitchen without issues, but due to the number of complaints, downgraded its durability rating.
How did it not spatter oil all over the inside of the oven the whole time it was roasting? I can’t figure that out
A lot of the excess fat was removed first, then slits were cut to let the fat drain away. And it also depends on the quality of the chicken itself.
I haven’t made this recipe, but have made Bryan Roof's Weeknight Roast Chicken many times, which is quite similar and have never had issues with spatter although it is a common complaint with that recipe. A good quality, air-chilled and *properly sized* (4lb) chicken, trimmed of excess fat around the cavity likely helps.
“I’m just gonna…” If that was a drinking game we would all be blackout drunk 😂 especially after Erin’s segment.
🕺🌟🌟🌟🌟🌟🌟🍗👌👍🚶
First
It’s concerning seeing all those people in the background wearing face masks. That’s so bad for their health.
Couscous had to be flavorful because there was no flavor added to that chicken
It was a technique demo. You can add whatever flavoring you want
Good quality chicken doesn't need extra help to taste good. And the backbone of the “flavourful” couscous came from the chicken.
Waaay too much makeup! 💄
I stopped eating chicken and have almost gone full vegetarian after experiencing and learning about Woody Breast Syndrome. The farming industry is highly unethical!
Not all do your homework before making statements 😊
Kewl story bruh!
@@patriciaoreilly8907what does this mean?? Not all do your homework?
Thing is when you tell that story in the comment section of a video in which they're roasting a chicken, it comes off a bit like you're looking down your nose at everyone else.
For something like roast chicken when the flavour and texture of the chicken matters, I would go with an organic or even a heritage variety.
How difficult is a Spring Chicken Dinner? Why do we need an easy version?