How to Make Easy Grilled Whole Chicken and Skillet-Charred Green Beans

Byamazingfoodstv


Test cook Dan Souza and host Julia Collin Davison teach viewers how to make Easy Grill-Roasted Whole Chicken. Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of milk chocolate chips. Next, gadget critic Lisa McManus explains which specialty devices you do—and don’t—need in your kitchen. Finally, test cook Elle Simone makes simple Skillet-Charred Green Beans with Crispy Bread-Crumb Topping.

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49 Comments

  7. Hi everyone. Question: Can our hostesses just be at the counter/stove instead of walking around the corner or from another part of the kitchen? I love that they aren't boring but sometimes just being at the pot and ready to cook is great too. Just askin'…

  12. Dan, Jack, Lisa, Elle, & of course Bridget 'n' Julia. Wow, can you guys pull off a quality, seamless, professional presenting (yes, I know what editing is). All other things aside… your production meetings, the planning, coaching, scripting, blocking, 1000 decisions & revisions, etc…, ALL of you (& ALL the other ATK presenters) are the best!

    Bridget scores points with me on the meat front. It would appear that she is a 1st class carnivore. Yay Meat! Julia has a true enthusiasm for all things food, especially aromas. I absolutely love the smells that come from my oven since trying so many ATK recipes.

    *A note: My building neighbors are constantly asking about the aromas coming from my unit, only because I've been cooking with ingredients like new meats/veg, Sesame Oil, Oyster Sauce, Fish Sauce, Vinegars, etc, etc

    It also doesn't hurt that the ladies are gorgeous & all of the presenters do a great job of explaining their actions +/or the facts from a test or tasting.

    Jack & Dan…I LOVE these guys! LOTS of personality there. Bridget 'n' Julia…"scamps"…with a genuine enthusiasm & in love with food & cooking…easy on the eyes too. 👍

  21. I’m surprised you guys didn’t discuss the difference in melting/waxiness in the choc chips. I haven’t used Toll House chips in years due to them being too waxy & not melting at all in my cookie recipes. We don’t have Hershey’s chips where I live. Ghirardelli is my top pick as well!

  22. I’m so used to these limp, lifeless boiled green beans from my childhood. Ugg! Later, I graduated to sautéed green beans with garlic that I wasn’t ashamed to serve to company. And now, finally, a recipe for a preparation that I would be proud to serve. Thanks Elle.

  23. The husband always has to horn in on my ATK watch party when the Weber comes out. This demo taught him that his coal chimney is not big enough, henc the need to always add more coals. Guess we’ll be looking for that industrial sized one 😂 Great method on the chicken and the green beans too! Thanks!

  41. Thank you for the inspiration & techniques.

    I'm the chocolate chip odd ball. I would prefer the big chips & fewer of them. IMO chips overpower the cookie's buttery goodness. Sometimes I wonder why I don't leave them out entirely. Then i get a grip on myself.

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