Are You Missing Out on the Best Part of Roasting a Chicken? | Techniquely with Lan Lam
With a small tweak to Bryan Roof’s weeknight roast chicken recipe, Lan Lam shows you how to roast two birds in the same amount of time. Additionally, this recipe gets you three bonus ingredients you can use for sides or other meals. By swapping a skillet for a roasting pan, Lan is able to cook a second chicken of the same weight and keep the meat juicy and tender with a golden skin. Once both chickens are done, Lan shows you how to save scraps for flavorful ingredients to go into other meals.
00:00 Intro
00:38 Two-at-a-Time Roast Chickens
05:57 Saving the Chicken Drippings
08:57 Reheating the Roast Chicken
10:53 Bonus Ingredients (Chicken Stock and Rendered Chicken Fat)
Two-at-a-Time Roast Chickens:
Weeknight Roast Chicken Recipe:
Duck Fat-Roasted Potatoes Recipe:
Everything You Didn’t Know About Prepping Chicken –
Discover more techniques and rigorously tested recipes on the America’s Test Kitchen App:
Get exclusive access to every recipe, review, and more via our homepage:
Buy our cookbook 100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List
Discover the latest recipes, tips, and tricks from Cook’s Insider or keep up with the latest in our test kitchen from Notes from the Test Kitchen:
Subscribe to Cook’s Illustrated:
Subscribe to America’s Test Kitchen:
Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel:
Buy our cookbook Kitchen Gear
Discover the latest recipes, tips, and tricks from Cook’s Illustrated:
Watch More!
In The Test Kitchen:
The Taste Test:
Techniquely With Lan Lam:
Most Popular:
Follow America’s Test Kitchen:
Instagram:
Pinterest:
TikTok:
Facebook:
Twitter:
At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
#AmericasTestKitchen #CookingTutorial #FoodScience
When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission.
source
so sad that now ATK is doing the thing where they start the video in the middle of the video. Most annoying trend ever.
I love roasting my own chickens and will give this a try, though I am worried my oven will cool off to quickly and the chicken won't be done all the way through. (Side note: spatchcocking the chicken is a great way to do it, too!)
Thanks, I love how you break down an intimidating project making it a slam dunk, even for a kitchen klutz like me, ❤!
My concern, especially for a series entitled "Techniquely", is that a probe thermometer was not used to monitor the actual roasting temperature. They are a dirt cheap commodity and take ALL of the guesswork out of, this otherwise excellent, slow roasting procedure.
Steaming my chicken is gonna change the game!!!
Technique is everything……. but the primary thing is the quality of the chicken….. Big Ag supplied chicken to American supermarkets is grossly inferior.
Fine for a family, way too much for a single person.
why would chicken fat only last a month in the freezer? I keep mine for much much longer
I would love an in depth explanation of how to carved a roasted chicken. There were a number of cuts in the video here, so it’s difficult to see where exactly the joints are. Also explaining how to take out of the bone and carve up the breast and thigh. If you know another good video for these things let me know!
Chef Lam 👩🍳 is my favorite chef.
You taught me how to cook a steak. Thank you.
Excellent 👌🏽
Intelligent, beautiful woman giving great cooking tips? How can I not sub?
Didn’t see you that much lately. Missed you
Hey lam lam appreciate the content you make. Would you consider making a video on how to choose different styles of cooking based on the fish (not salmon that’s everywhere) and best practices . There is an already a lot of video about poultry but not a lot about approaching fish.
What is the benefit of peeling the ginger if it will be strained out of the stock anyway? Does the ginger peel affect the taste or color?
Love the fried chicken skin would be great on salad ❤
Definitely remembering this for the next time I’m cooking for guests. I’m not sure for myself, though that I can resist how good and crispy it comes out of the air fryer.
On some of your other recipes, you say to salt under the skin. I found that the chicken is much more flavorful when I do that even if I don’t have time to let it sit overnight. How come you don’t do that here?
Oh no we missed the smile 😢 we need the post bite smile !!!
Encyclopedic.
Always amazed at how many chef Lam fans are here. Me included, she's a gem.
Now you can use that smaltz and stock to make matzo ball soup
Thx Lan. This is basically what I’ve been doing for years. But your pointers are enlightening! Especially when you used the steamer instead of a microwave! No one I know has a microwave and we use the same technique to heat and crisp up. And shmaltz is my favorite word ❣️
I love Lan Lam's spots on this channel. I learn alot.
I would add 1/2-1 teaspoon of turmeric powder to the mixture of salt & pepper to give the final product a nice skin color.
that chicken was overcooked …. and she didnt season the meat…. nahhhhhhh
LAN LAM?! Always🎄come early!! 🤩🙏👍
I do these things with chicken thighs. De-bone and de-skin them, use the bones to make stock and the skin to make cracklings + cooking fat.
I use the instant pot and reverse sear it. and then get great chicken stock and bone broth too
Squiggy? I love watching Lan. I learn so much.
Where’s the garlic marinade? Also did you wash the chicken before prepping….I marinade my chicken overnight
Last time I checked, CostCo sells whole chickens in pairs but I don't know how much. It's not on their web site.
I cook for myself and use this method exclusively for roast chicken. I don't waste my money on the pathetic, expensive deli chickens at Kroger.
A whole fresh bird is always cheaper and larger.
I use my 12 inch stainless triply and a probe thermometer so I don't have to open the oven door. It comes out perfect every time!
Word of advice, don't use that giant machete-like chef knife to carve your bird. TV chef's always use the enormous knives. Get yourself a quality filet knife… you won't be sorry. Make everything 10 times easier.
I use my sous vide setup for reheating meat leftovers. The texture and taste is like right out of the oven.
I dry mine in the fridge overnight if I have time. Dries out the skin for super crispy skin
Love Chef Lan Lam. Always precise, prepared, and practical. Most of all, her recipes are always delicious.
Enjoyed this. Very thorough.
I’ve never preheated my roasting pan.
You need your own show
Thank you.😊
its 2 birds with 1 stove 🙂
I like how Lam snuck in the Yiddish term for the chicken cracklings, gribenes. Absolutely my favorite thing to eat after making fried chicken.
Goddess
Do yourself a favor. Roast your chickens per Jacques Pepin, then skip the first 6 minutes. You’re welcome.
When I learned how this show came about, it made me realize the genius she possesses coming up with this love letter to recipe development. 🎉😂