A lot of people here don't seem to realize cooking by temperature is more accurate than eyeballing colors. Pulling from a broiler and temping it at 155 and waiting for carryover heat to hit at least 160 means the chicken is perfectly safe to eat. It's no wonder my parents' roast chicken used to vary so much. They either overdid it and got dry leathery meat because it "might" not be done yet or underdid it because they were afraid to overcook it and ended up with slimy rubbery meat and ended up throwing it back on the stove or microwaving it more.
I have my thermometer cabled outside of my oven the entire time so I can “nail” the temp because breast meat is a tight rope walk. Another thing people don’t realize is that’s only a recommended temperature/time. The chart for pasteurization is logarithmic so even if you did pull out at 150, as long as it remained at 150 or above for three minutes (or something like that. Don’t quote me, you would have to look it up) it’s perfectly safe to eat. 165 kills everything in an instant but you risk carryover to the point of dryness due to overshooting. But like Julie said, it depends on how hot the environment which determined how early yo pull it out.
@@tonyborelli. What he's saying IS real. If his parents were legit like the Beeevs, he'd be a stand up person who works hard and knows how to feed his family.
Great demo! I'm going to try this. You can also pre-make your mirepoix and freeze it to have it anytime or freeze diced onion, diced carrot and diced celery separately. :)
Forgive me if this question is dumb, but I have only frozen vegetables either from my garden or that I have bought at a farm stand. I have never frozen vegetables that I’ve bought at the supermarket, because I know they are treated differently from farm fresh vegetables. Do YOU freeze your mirepoix, diced onions, diced celery, etc. from vegetables that you buy at the supermarket?
They should’ve mentioned that their favorite toaster oven air fryer combo is just a little more than that toaster oven and an otherwise identical model. If you’re buying the oven, you might as well save the space and money by combining them!
Oh, yum! How do you cook the chicken in a regular gas range with the broiler on the bottom where there’s only about 10” between the broiler and the rack?
Did Julia include the liver with the other items for the stock? I ask because usually it is left out as it can give a strong or off flavor to the stock.
Never have I seen a chicken splayed like that, nor roasted like that! It's perfect! I've never enjoyed gravy, but I think I now know why. Under flavored, over floured, gloopy, paste like, swimming in fat, or salty. Yuk! I make mine with corn starch as I can't have wheat but I think this would still work wouldn't it? Hmmm maybe I'll like gravy. ❤
My oven doesn't have a broiler setting, only bake, convection bake, and convection roast. Any suggestion for how I can adapt this? I also only have an enameled dutch oven and a bare cast iron skillet, not a stainless steel one. Which would be better?
Hi Julia! Thank you so much for the variety and secret dishes and I learned from you how to create recpie and how one could use the spices and I want to thank you that I learned how to make the Chilean stock in a simple easy not using large amount of veage dear Julia o used to watch you in test kitchen on create channel when I used to live in Peoria Illinois even one time dear chef Julia you cooked mahedra dish from the middle East the same we cook it at home excuse me chef Julia what's there name of your colleg also main chef like you the blond beautifulllady with you in test kitchen and she was guest in refkas kitchen in Turkey she is smart and fast like you sorry for my question and long comment
That quarter-sheet pan for a toaster oven is one brand, and the rack that fits into it is another. It's a standard size, but why on earth doesn't the pan maker make a rack for it, or is their rack not as good... this kitchen equipment stuff is too hard to figure ...
I agree. I have been waiting years for my electric stove to die so I could get a gas stove. I now have it and find I miss the electric oven for broiling.
I can too as I eat chicken more often than I do any other type of meat. I love the dark meat more than I do the breast though. It has way more flavor than the breast does.
The toaster oven with the symbols on it is probably made for worldwide consumers in which English isn't their native language. It's weird they didn't consider that. Plus they didn't even mention how it cooked.
Did she do a chiropractic move on that chicken . Adam now who doesn't love him Air fried broccoli yummy . I would take the broccoli and put the Florets face down they are so good browned .
Why do people keep their rings on when prepping food, especially raw meat? I know she washes her hands.. but still. It's too easy for gunk to get under that jewelry.
I find it so disgusting to see women (and I guess some men) wearing jewelry like rings and the like, whilst handling and cooking raw materials. Is it so inconvenient to remove the ring?
It is NOT. You ONLY need to cook the breast to 165F, thighs to 175F, or better 180 or a bit more. Also, she used CARRYOVER cooking to bring the chicken up to 160-165 for the breast. Beyond that, the breast dries out, at times, badly. Let me clarify: It's the Myogloben that caused the pink tint in meat, it's not blood, and it depends on when it changes color from pink to clear, and is depended on how high or low the PH is in the meat. That is due to genetics among with several other factors, so you can't rely on that at all as if the PH is low, then it may change color at as little as 150F, so the food is then NOT SAFE TO EAT, but if the PH is high, it may take upwards of 175-180 in the breast, or over 180 for dark meat, then you risk it being overcooked. So, go by the absolute minimum (165F) for your bird, with dark meat needing at least 170-175F for the collagen to break down or the texture of the dark meat may not be ideal. Source; Meathead's Amazing Ribs dot com. He did the research into this and explains it well. So going by the juice color is now proven to be a false statement, and was discovered in 2014.
@@johnhpalmer6098 Important to recognize that undercooked is a subjective measure. 'Safe to eat' is not the same as 'fully cooked', which I think most people understand from like...steaks. Rare might be perfectly edible, but that doesn't mean you like it.
@@JanusIIV Undercooked is NOT subjective, especially for poultry in particular as salmonela is a big deal and can cause you to get sick, so that is why the USDA, and CDC recommends you cook the breast to 160-165 or you may well get sick. For the breast, you can't really go beyond that or risk the breast meat being dry and tasteless. But if you want to disregard food safety and best practices for poultry, then go right ahead and see if you don't get sick.
I'll never get tired of enjoying to see you guys cooking together. It's simply a true pleasure!!!
You had me at “gravy is our favorite beverage “!😁
A lot of people here don't seem to realize cooking by temperature is more accurate than eyeballing colors. Pulling from a broiler and temping it at 155 and waiting for carryover heat to hit at least 160 means the chicken is perfectly safe to eat. It's no wonder my parents' roast chicken used to vary so much. They either overdid it and got dry leathery meat because it "might" not be done yet or underdid it because they were afraid to overcook it and ended up with slimy rubbery meat and ended up throwing it back on the stove or microwaving it more.
I have my thermometer cabled outside of my oven the entire time so I can “nail” the temp because breast meat is a tight rope walk. Another thing people don’t realize is that’s only a recommended temperature/time. The chart for pasteurization is logarithmic so even if you did pull out at 150, as long as it remained at 150 or above for three minutes (or something like that. Don’t quote me, you would have to look it up) it’s perfectly safe to eat. 165 kills everything in an instant but you risk carryover to the point of dryness due to overshooting. But like Julie said, it depends on how hot the environment which determined how early yo pull it out.
get real, bro. it sounds like you& wally& the BEEEEV were front row& center
@@tonyborelli. What he's saying IS real. If his parents were legit like the Beeevs, he'd be a stand up person who works hard and knows how to feed his family.
@@elephantgrass631 you worded that perfectly. Thank you
Julia was so kind and thoughtful to share, I wouldn't
They remind me of my mom and her sisters cooking together during the holidays . Great memories.
Great demo! I'm going to try this. You can also pre-make your mirepoix and freeze it to have it anytime or freeze diced onion, diced carrot and diced celery separately. :)
Forgive me if this question is dumb, but I have only frozen vegetables either from my garden or that I have bought at a farm stand. I have never frozen vegetables that I’ve bought at the supermarket, because I know they are treated differently from farm fresh vegetables. Do YOU freeze your mirepoix, diced onions, diced celery, etc. from vegetables that you buy at the supermarket?
They should’ve mentioned that their favorite toaster oven air fryer combo is just a little more than that toaster oven and an otherwise identical model. If you’re buying the oven, you might as well save the space and money by combining them!
Hello. You two are amazing. Thanks for another great video.
Yum! Love it, even the broccoli!
Very very nice. So much talent.
Oh, yum! How do you cook the chicken in a regular gas range with the broiler on the bottom where there’s only about 10” between the broiler and the rack?
I would say it's a parent that you two women are very good friends, and may you love one another
Did Julia include the liver with the other items for the stock? I ask because usually it is left out as it can give a strong or off flavor to the stock.
You can also freeze whole or broken up garlic cloves. :)
1:02 “And gravy is our favourite beverage”
Just remember: Gravy isn’t an energy drink.
Depends on the person.
WOW! I finally have a way to get the proper browning on Broccoli. Wouldn't this method also on halved Brussel Sprouts? Thank you for the tips.
I think they used it on Brussels Sprouts, it may have been a segment with Elle.
Never have I seen a chicken splayed like that, nor roasted like that! It's perfect! I've never enjoyed gravy, but I think I now know why. Under flavored, over floured, gloopy, paste like, swimming in fat, or salty. Yuk! I make mine with corn starch as I can't have wheat but I think this would still work wouldn't it? Hmmm maybe I'll like gravy. ❤
I used to share the giblets with my dad. I'd take the heart, he'd take the liver, and we'd split the gizzards! Talk about SERIOUS YUMMY!
Now that I have my oven back I can do this to my chicken.
My oven doesn't have a broiler setting, only bake, convection bake, and convection roast. Any suggestion for how I can adapt this? I also only have an enameled dutch oven and a bare cast iron skillet, not a stainless steel one. Which would be better?
My gravy always turns out terrible! I will have to try making gravy like this to see how it turns out.
Growing up my mother always made broiled chicken. I'm talking about in the 50s&60s the butcher would cut the chicken in half for my mom.
When I make my stuffed grape leaves, I use seasoned lamb and pork finley ground. Love your episodes, thanks for your hard work .
Was the Cosori in the oven test?
Hi Julia! Thank you so much for the variety and secret dishes and I learned from you how to create recpie and how one could use the spices and I want to thank you that I learned how to make the Chilean stock in a simple easy not using large amount of veage dear Julia o used to watch you in test kitchen on create channel when I used to live in Peoria Illinois even one time dear chef Julia you cooked mahedra dish from the middle East the same we cook it at home excuse me chef Julia what's there name of your colleg also main chef like you the blond beautifulllady with you in test kitchen and she was guest in refkas kitchen in Turkey she is smart and fast like you sorry for my question and long comment
Love the chicken recipe.
I love broccoli with just melted butter or cheese, but i steam mine so it stays crisp and doesn't lose the flavor.
Why would anyone discard the delicious schmaltz. It's the ultimate starting point for the gravy.
Delicious 😋!!
Makes me want to run to the refrigerator to see if I've got any broccoli left!
That quarter-sheet pan for a toaster oven is one brand, and the rack that fits into it is another. It's a standard size, but why on earth doesn't the pan maker make a rack for it, or is their rack not as good... this kitchen equipment stuff is too hard to figure ...
We don't get enough Dan in these videos.
Nutritional yeast is a great addition to elevate vegs.
The real hero is the person who has to clean that stock pot
I wish they would do a roast chicken for an oven with a gas broiler at the bottom.
I agree. I have been waiting years for my electric stove to die so I could get a gas stove. I now have it and find I miss the electric oven for broiling.
Re-upload of old video ??
@@sandrah7512 This video is an identical upload from 1 month ago, with a different video title. Disingenuous by ATK I think.
That's the only way I can eat broccoli is roasted. Don't forget you can get a great chicken cooked in the air fryer also.
can these recipes be changed in to kosher??
*I can relate to Julia b/c I make an incredibly delicious garlic rosemary chicken.*
I can too as I eat chicken more often than I do any other type of meat. I love the dark meat more than I do the breast though. It has way more flavor than the breast does.
I think ATK doesn’t talk about MSG enough 😕
👍🏻👍🏻
Thank you.
What's wrong with just eating the broccoli without all the stuff on top?
❤❤❤
The toaster oven with the symbols on it is probably made for worldwide consumers in which English isn't their native language. It's weird they didn't consider that. Plus they didn't even mention how it cooked.
Made all those comments about crispy skin and then covered it in gravy. I don’t get it.
4:44 au sec = nearly dry
Did she do a chiropractic move on that chicken . Adam now who doesn't love him Air fried broccoli yummy . I would take the broccoli and put the Florets face down they are so good browned .
Why do people keep their rings on when prepping food, especially raw meat? I know she washes her hands.. but still. It's too easy for gunk to get under that jewelry.
Adds flavor
Thanks mom
@@sstace69 LOL💕💕💕
gravy is so much faster and easier to make.
Why not skip the mess of extra bowls and toss everything directly into the pot instead of a bowl.
Can you two just live forever and keep doing this. I can’t stand any of the “talent” you’ve rolled out to add to the roster.
Broccoli vile weed!
Newman!
Another Seinfeld fan!
20+ dollars for a 6 muffin tin. That’s outrageous. How about some suggestions for us people who don’t have more money than common sense
I find it so disgusting to see women (and I guess some men) wearing jewelry like rings and the like, whilst handling and cooking raw materials. Is it so inconvenient to remove the ring?
Isn’t that chicken undercooked?! 😮
I did see a little pink, but idk
Did you notice how the camera cut away oh so quickly from the undercooked breast piece as it was being cut ?
No, it isnt. After resting it would had hit 170°.
Chicken 🐓is UNDERCOOKED as usual!
It is NOT. You ONLY need to cook the breast to 165F, thighs to 175F, or better 180 or a bit more. Also, she used CARRYOVER cooking to bring the chicken up to 160-165 for the breast. Beyond that, the breast dries out, at times, badly.
Let me clarify: It's the Myogloben that caused the pink tint in meat, it's not blood, and it depends on when it changes color from pink to clear, and is depended on how high or low the PH is in the meat. That is due to genetics among with several other factors, so you can't rely on that at all as if the PH is low, then it may change color at as little as 150F, so the food is then NOT SAFE TO EAT, but if the PH is high, it may take upwards of 175-180 in the breast, or over 180 for dark meat, then you risk it being overcooked. So, go by the absolute minimum (165F) for your bird, with dark meat needing at least 170-175F for the collagen to break down or the texture of the dark meat may not be ideal.
Source; Meathead's Amazing Ribs dot com. He did the research into this and explains it well. So going by the juice color is now proven to be a false statement, and was discovered in 2014.
No it isnt. You cant go by pink near the bones or joints. Temperature is all that matters.
@@johnhpalmer6098 Important to recognize that undercooked is a subjective measure. 'Safe to eat' is not the same as 'fully cooked', which I think most people understand from like...steaks. Rare might be perfectly edible, but that doesn't mean you like it.
shut up lonnie, you're out of your element.
@@JanusIIV Undercooked is NOT subjective, especially for poultry in particular as salmonela is a big deal and can cause you to get sick, so that is why the USDA, and CDC recommends you cook the breast to 160-165 or you may well get sick. For the breast, you can't really go beyond that or risk the breast meat being dry and tasteless.
But if you want to disregard food safety and best practices for poultry, then go right ahead and see if you don't get sick.
Lots of love ❤ 🙏 🫶 🫶 🫶 🌾 🌹 🫒 🌷 & thanks
Google/Alphabet or the PRC Russia north Korea etc has totally infested TH-cam. If I watch PBS on TV my TH-cam instantly shows similar content.