I watch ATK cooking shows, the ones in the test kitchen, which I like a lot. But watching Julia at home, where she cooks like every home cook, and not a chef, is so inspiring! It’s fun to watch her make messes, rough chop, and cut up a chicken like a home cook would, not a stage set designer would. I love Julia’s REAL home cooking!
Congratulations on catching an old lady (of 87 ) spiking my interest on new ways of cooking. Can't wait to try this chicken & roast veggies what a great idea cooking the chickens over the veggies. So simple & yet obviously delicious. I look forward to learning more new tricks with my subscription. Cheers! 🎉😊
I love this recipe, thank you, Julia! This winter roasted chicken and vegetable dinner is so easy and so good too! I just wish I liked the taste of black licorice (terragon). Instead I make a compound butter of thyme leaves and finely chopped rosemary and keep in the freezer. I will set it out on the counter in the morning so it is soft by dinner prep time. The chicken and vegetables (less the parsnip, as you said it is overwhelming, especially in gravy) are delicious! I cut up a couple of stalks of celery to replace the parsnip, and munch on the celery's leafy tops while prepping. And, for another side I always have creamy mashed potatoes with chicken gravy. I finely cut up pieces of the meat I picked off the bones and stir it into the gravy. And, I'll take a quarter piece of roasted shallot, cut it up and add to the gravy. Also, if I have button mushrooms on hand, I will slice up a few and saute to golden brown and add to the gravy too. Taste for seasoning and serve this yummy chicken and vegetable dinner.
This is my goto dish and have it at least once a week. It's just me so I use chicken thighs instead of a whole bird. Always awesome to see Julia's skills on display.
I hope that you had the most wonderful and relaxing Thanksgiving, Julia. And, I hope that the rest of your holiday season is filled with blessings, peace and joy. 🤗
😢Great presentation. I especially loved the way she roasted and caramelized the vegetables and suggested other way to use them. The transcript was helpful, also.
So, by observing the juices coming out of the bird, you can tell if it's done--without any gimmicks or devices. Makes you understand the cooking process in a fundamental way which has no substitutes. Thanks for sharing. Old School is usually the best! 😆👍
@@sandrah7512 on the other hand ancient civilizations had to rely on clear juices. since there wasn't a thermometer nearby. and apparently it worked. as it did in this video..
That looks like a normal weekday supper at our house, but rosemary more than tarragon and some little chunks of smoked sausage mixed in with the veggies.
Those look great. Since I had to stay home this Thanksgiving due to a cold, I celebrated the holiday the following Sunday and did a roast chicken. Gotta try that parsley tarragon vinaigrette.
I am sorry to say that with the Advent of the $4.99 Costco chicken, I have not bought a whole chicken other than that for a couple of years. I simply cannot make it come out as good as they do and it keeps the oven open to roast veggies. I do have a lot of recipes for chicken parts - mostly I use thighs. I even Cut up my Turkey into parts - and place them OVER the "stuffing" in an Aluminum 1/2 steam pan. Leaves the Back and carcass for stock for the gravy and since they are separate I can TEMP each individually and remove them when they are done - no more dry Turkey. And they get done much more quickly than whole so I can make it for a weeknight. And yes- this also takes up less space in the oven so I can use another rack for Veggies there too.
I've cooked hundreds of chickens in my life - traditional roasted, spit roasted, spatchcocked, etc. Along with roasted vegetables. Yet I've learned a couple new things in this video - like using tarragon, starting the chicken breast side down or further cooking the roasted veggies on the stovetop. Thanks.
I Love it and I will try the "Recipe". Chicken 🐔🍗 can be tricky and mundane however I think You've inspired me to try something New. Sincerely 🤠 Mr Severance, "The Cake 🍰🎂 🥳🎉 Man".
Possibly slightly underdone, but as the chicken rests it will probably raise 5-10 degrees further then be safe to eat. The oldschool recommendation of cooking chicken to 165F isn't the entire story, as you can cook slightly lower but hold it there to get the same effect of safety. Doing it the second way will get you significantly juicier chicken. Experts at ATK know this but they probably refuse to recommend it because there is such a large portion of their audience that would be appalled and disgusted by the newer advice
When I was growing up, washing meats was the standard. I know patting dry is important for browning. I've also heard of people washing chicken in a vinegar solution. Controversial topic to be sure.
i dont use roasting pans anymore. I use a sheet tray to hold everything, and instead of roasting rack I use a cooling rack. The heat circulates around the chicken and veggies better. I do not finish my vegs on the stove top. If the veggies are not browned enough, the sheet tray goes back into the oven to finish while the chickens rest. if there are lots of browned bits stuck on the sheet pan, after the veggies come off I add in some chicken stock to that hot pan and scrape up the flavor which you can add to the nice herb vinaigrette.
I noticed that Julia put the chickens in breast side down, yet they were breast side up when they came out. I like that technique. What temperature was the oven, and how long (approximately) did the chickens cook before she flipped them breast side up to crisp the skin and finish them? I will try this.
don't wash chicken...reminded me of something jacques pepin said. i can't remember what temp or time he was cooking a chicken but he said if anything on the surface can survive X degrees for Y minutes, maybe they deserve to live. 🙂
Does anyone else spray the roasting rack inside their dishwasher with the non-stick spray? This contains the spray and you've got no slick finish to clean up...Just run your next dish cycle to clean🤔 Years ago I saw a neighbor use this trick and kept it in my lineup for the holidays.
I made a couple yesterday. The chicken here in Denmark may be smaller than the typical US. 3 pounds each. 20min at 475 and 50min at 395 brought them way over temp. I should have probed earlier.
Looks great! I’ve encountered the problem of done breasts and still undercooked dark meat. Please tell me, at what point did you flip the birds during cooking, and will this technique work with a turkey as well? Logic says that it would, but maybe there’s something to know before trying it? Thanks in advance!
Sorry, I'm washing my chicken before I cook it! It's not like have the water on full blast where it would spray everywhere. I love roasted chicken with vegetables!
'like having gold in the bank' appreciate and agree with the thought but if I have gold, it ain't gonna be kept in no bank. In Canada they can freeze your bank accounts and safety deposit boxes.😡
I wash my chicken in vinegar as my mother, grandmothers and ancestors has done no salmonella, I know the heat kills the germs but still thinking about all those hands that's been on the chicken along with lose feathers and even the stickiness of an unwashed chicken is gross, as for spreading salmonella you wash around the sink area just like you do with the knife that you cut the chicken with and the cutting board you use
Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen. Vinager, water, other liquid does not change the chicken in any way.
I watch ATK cooking shows, the ones in the test kitchen, which I like a lot. But watching Julia at home, where she cooks like every home cook, and not a chef, is so inspiring! It’s fun to watch her make messes, rough chop, and cut up a chicken like a home cook would, not a stage set designer would. I love Julia’s REAL home cooking!
Congratulations on catching an old lady (of 87 ) spiking my interest on new ways of cooking. Can't wait to try this chicken & roast veggies what a great idea cooking the chickens over the veggies. So simple & yet obviously delicious. I look forward to learning more new tricks with my subscription. Cheers! 🎉😊
I love this recipe, thank you, Julia! This winter roasted chicken and vegetable dinner is so easy and so good too!
I just wish I liked the taste of black licorice (terragon). Instead I make a compound butter of thyme leaves and finely chopped rosemary and keep in the freezer. I will set it out on the counter in the morning so it is soft by dinner prep time.
The chicken and vegetables (less the parsnip, as you said it is overwhelming, especially in gravy) are delicious! I cut up a couple of stalks of celery to replace the parsnip, and munch on the celery's leafy tops while prepping.
And, for another side I always have creamy mashed potatoes with chicken gravy. I finely cut up pieces of the meat I picked off the bones and stir it into the gravy. And, I'll take a quarter piece of roasted shallot, cut it up and add to the gravy. Also, if I have button mushrooms on hand, I will slice up a few and saute to golden brown and add to the gravy too.
Taste for seasoning and serve this yummy chicken and vegetable dinner.
Wonderful presentation and Julia makes it look so easy! Julia, you rock!
Chicken and fresh tarragon I think is always a winner. From the most classic to the most contemporary.
Oh great a know it all 😒
Agreed. Tarragon is underrated. Back in the 1970s it was more popular. Needs a comeback
@@ramencurry6672 who underrated it?
@@noSimpininmypimpin2361 Cilantro. Cilantro became the big rage in the 2000s. I love cilantro though
“Nothing like a fresh piece of equipment.” 😜Love watching Julia!
Terragon is such a good underutilized herb. Nom nom nom nom
This is my goto dish and have it at least once a week. It's just me so I use chicken thighs instead of a whole bird. Always awesome to see Julia's skills on display.
I hope that you had the most wonderful and relaxing Thanksgiving, Julia. And, I hope that the rest of your holiday season is filled with blessings, peace and joy. 🤗
Julia ~ love watching you cook ~ you make it so easy to follow!
😢Great presentation. I especially loved the way she roasted and caramelized the vegetables and suggested other way to use them. The transcript was helpful, also.
So, by observing the juices coming out of the bird, you can tell if it's done--without any gimmicks or devices. Makes you understand the cooking process in a fundamental way which has no substitutes. Thanks for sharing.
Old School is usually the best! 😆👍
@@sandrah7512 Thanks for the clarification. After reading your reply, I think I'm going to stick with my thermometer after all...😆
@@sandrah7512 on the other hand ancient civilizations had to rely on clear juices. since there wasn't a thermometer nearby. and apparently it worked. as it did in this video..
Can't say I'm surprised. Television is television after all.😉@@sandrah7512
@@rockyclick371 And a lot of people died from undercooked food poisoning.
Julia, You go Girl...so much fun to see you having so much fun while teaching those 'out there' in the home kitchens...you rock!
One of the most wanna-cook-it recipes I've ever seen. Thank you!
That looks like a normal weekday supper at our house, but rosemary more than tarragon and some little chunks of smoked sausage mixed in with the veggies.
I like Julia's suggestions for using the leftovers.
Those look great. Since I had to stay home this Thanksgiving due to a cold, I celebrated the holiday the following Sunday and did a roast chicken. Gotta try that parsley tarragon vinaigrette.
Julia, your recipes are simply superb!!!! love from India... God bless,
Great! Now please do a video, how you use the fond and the bones to make stock 😋
Throw it in a stock pot with water and veg and cook the heck out of it.
@@careyhardin724she said "heck". Awesome 😊
Yeah, I agree to was the chicken as well as cutting board and knife
I love Julia’s roast chicken and I will definitely make it and enjoy ❤❤
Looks delicious!!
Looks so delicious you did such a nice job and explained well. We definitely give this a try. Thanks for the recipe!
I am sorry to say that with the Advent of the $4.99 Costco chicken, I have not bought a whole chicken other than that for a couple of years. I simply cannot make it come out as good as they do and it keeps the oven open to roast veggies. I do have a lot of recipes for chicken parts - mostly I use thighs. I even Cut up my Turkey into parts - and place them OVER the "stuffing" in an Aluminum 1/2 steam pan. Leaves the Back and carcass for stock for the gravy and since they are separate I can TEMP each individually and remove them when they are done - no more dry Turkey. And they get done much more quickly than whole so I can make it for a weeknight. And yes- this also takes up less space in the oven so I can use another rack for Veggies there too.
You are the greatest, Julia!
They look amazing. I’m starving now. Thank you very much.
I have a roasting pan exactly like yours. It cleans up very well. Easy to get shiny again. Thanks for the recipe, it looks great!
Looks so yummy; I saved it in my Recipes File ... tomorrow I am planning Pork Stew and the next day is Tilapia w/Quinoa & Sautaed Squash.
i like the way you come across cooking wise thanks
I've cooked hundreds of chickens in my life - traditional roasted, spit roasted, spatchcocked, etc. Along with roasted vegetables.
Yet I've learned a couple new things in this video - like using tarragon, starting the chicken breast side down or further cooking the roasted veggies on the stovetop.
Thanks.
It's always nice to learn a new trick or two! That's why I love watching cooking videos because you never know what you might learn! 💜
Tarragon is a great underrated herb for chicken. It used to be more common like 50 years ago
@@ramencurry6672 I love it! It's one of my favorite spices. 💜
@@jackiewinters5792
Herb
A terrific how to!
Love Julia. She’s awesome
I Love it and I will try the "Recipe".
Chicken 🐔🍗 can be tricky and mundane however I think You've inspired me to try something New.
Sincerely 🤠 Mr Severance,
"The Cake 🍰🎂 🥳🎉 Man".
Loved this segment.
I absolutely have to try this
I don't currently have an oven that's usable. Could this be done in an electric roaster? I'm thinking so...
Awesome simple one pan meal!
Hi Julia, at 08:33 the juices look quite red can you explain what that is please?
Possibly slightly underdone, but as the chicken rests it will probably raise 5-10 degrees further then be safe to eat. The oldschool recommendation of cooking chicken to 165F isn't the entire story, as you can cook slightly lower but hold it there to get the same effect of safety. Doing it the second way will get you significantly juicier chicken. Experts at ATK know this but they probably refuse to recommend it because there is such a large portion of their audience that would be appalled and disgusted by the newer advice
My family and I really really really don’t like licorice flavors. Is there another herb you’d recommend?
Like she said, rosemary and thyme work really well too. My family likes rosemary.
THAT was DELISH!!! Julia ROCKS!!🙏🏾💪🏾👍🏾
I’m doing this tonight! Thanks
Mmmmmmmmmmmmmmmmmm..................Schmaltzy Upside down Roast chicken.......................;)
Fabulous!
Perfect sauce. 😊
This looks so good and easy.
Great job, you’re a pleasure to watch!
The wine cork is hysterical.😂
What brands of dish and laundry detergents do you use?
When I was growing up, washing meats was the standard. I know patting dry is important for browning. I've also heard of people washing chicken in a vinegar solution. Controversial topic to be sure.
Thanks a lot! 🙏♥️♥️👏👏😍😍
Looks fabulous!!!
That’s so good. Love CHICKEN 🐔
Excellent demo and recipe! How would the roasting time change with just one chicken? TIA
That looks amazing!
Just got a Good recipe here. Now I have to find the funds to purchase all these items. I look forward to doing it sometime next year
I personally do not like vinegars. The sauce looks great though. Could I use white wine instead of the vinegar to create that delicious sauce?
I totally agree😊
Looks delicious.
Chez Julia, where did you get that cool knife!!
Yes! I'm hoping someone can recognize that knife maker. Couldn't get a good look!
Just found it. Feder knives.
$525.00😳
thanks Amy, out of my price range. @@amyslattery8676
I dont have a roasting pan. 😮 That's a beauty. This looks delicious.
You can buy that roasting pan and the chicken rack for [ba-rooty-tooty-too ba-ba-baaaa ba ba] and 99 cents, plus shipping and handling.
i dont use roasting pans anymore. I use a sheet tray to hold everything, and instead of roasting rack I use a cooling rack. The heat circulates around the chicken and veggies better. I do not finish my vegs on the stove top. If the veggies are not browned enough, the sheet tray goes back into the oven to finish while the chickens rest. if there are lots of browned bits stuck on the sheet pan, after the veggies come off I add in some chicken stock to that hot pan and scrape up the flavor which you can add to the nice herb vinaigrette.
@@j3annie1963That makes the most sense to me.
@@j3annie1963More often than not I do it that way too!
Fantastic!!
I will substitute rutabaga for parsnips, rice for potatoes. Hey, you gotta use what you got.:)
I noticed that Julia put the chickens in breast side down, yet they were breast side up when they came out. I like that technique. What temperature was the oven, and how long (approximately) did the chickens cook before she flipped them breast side up to crisp the skin and finish them? I will try this.
Would salting chicken overnight add to the overall results??
What size roasting pan is this one? 18" x 13"?
I have some old recipes for roast chicken, and they say the chicken is ready when the juice is clear.
Where can we find your amazing knife?
Are you supposed to eat the root end of the shallots? Or are you supposed to hunt for them and cut them off as you eat?
don't wash chicken...reminded me of something jacques pepin said. i can't remember what temp or time he was cooking a chicken but he said if anything on the surface can survive X degrees for Y minutes, maybe they deserve to live. 🙂
Julia is an OG
My wife love and respect her but I remember on TV one more Lady was with her!! Where is she?
what was your total time ? including washing veg ? thank you ?
I really like the idea of having "gold in the fridge".
🏆🏆🏆🏆🏆
Does anyone else spray the roasting rack inside their dishwasher with the non-stick spray? This contains the spray and you've got no slick finish to clean up...Just run your next dish cycle to clean🤔
Years ago I saw a neighbor use this trick and kept it in my lineup for the holidays.
@@sandrah7512 old tricks stick around because they work, right😉?
My dishwasher doesn't have a roasting rack. The dishwasher uses hot soapy water, wouldn't that just be a waste of cooking spray?
@@sandrah7512 thanks for the clarification 👍
Was the wishbone taken out before cooking and slicing? Jacque Pépin recommends that to ease the cutting. Can’t tell here.
Split pea soup with chicken bone broth and smoked ham hocks
What did I think? I think I need to buy a roasting pan and rack. Yum!!!
Did I hear right, 20 mins at 475 then flip and cook another
1 hr at 475? Won’t it burn the chicken ?
475 for 1:20 seems a lot of heat. I'd be less surprised if it had been 475 for the first 20 minutes and 375-400 for the final hour.
Haven’t tried yet
I made a couple yesterday. The chicken here in Denmark may be smaller than the typical US. 3 pounds each. 20min at 475 and 50min at 395 brought them way over temp. I should have probed earlier.
Looks great! I’ve encountered the problem of done breasts and still undercooked dark meat. Please tell me, at what point did you flip the birds during cooking, and will this technique work with a turkey as well? Logic says that it would, but maybe there’s something to know before trying it? Thanks in advance!
@@sandrah7512 thank you!
Another recipe to cook.
What kind of knife is she using?
The only thing missing was Ziggy ❤!
O MAN !!! DELICIOUS 😋
Sorry, I'm washing my chicken before I cook it! It's not like have the water on full blast where it would spray everywhere. I love roasted chicken with vegetables!
What if the juice is not clear? Does that mean the vegetables are then contaminated?
No, it just means that the chicken requires more time in the oven. 👍
Use a thermometer!
What does schmaltzy mean?
It's the fat that renders from chicken. It's liquid gold in cooking.
Schmaltz is Yiddish for chicken fat.
I don't trust a person that doesn't love a good parsnip.
Yumm!
'like having gold in the bank' appreciate and agree with the thought but if I have gold, it ain't gonna be kept in no bank. In Canada they can freeze your bank accounts and safety deposit boxes.😡
Chimichurri 🌱
I will always rinse my chicken. The end.
Why peel the carrots?
Great host!
Not a fan of Tarragon, Herbs de Provence, instead & a pan deglaze with some Pinot Grigio.
No gravy with the drippings and bits in the bottom of the roasting pan ???????
Yum o👍
An hour and 20 minutes at 475 and the vegetables were not browned? I guess I will have to try it and see.
I wish that Julia would have kitties too! She talks about their dogs. Every dog needs a cat!
475° for almost 1.5 hours? Did I hear her incorrectly?
Ive been taught that tenting chicken makes the skin less crispy
I wash my chicken in vinegar as my mother, grandmothers and ancestors has done no salmonella, I know the heat kills the germs but still thinking about all those hands that's been on the chicken along with lose feathers and even the stickiness of an unwashed chicken is gross, as for spreading salmonella you wash around the sink area just like you do with the knife that you cut the chicken with and the cutting board you use
Exactly. I do the same with lemon or vinegar.
Science be damned!
Yes yes me too and fresh lime juice
Literally make no sense u not helping anything .. like washing grits or some
Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen. Vinager, water, other liquid does not change the chicken in any way.