Dan breaks down the science behind your poultry choices to help you elevate your next roast chicken. Selecting the best chicken at the store—air-chilled vs. water-chilled—can lead to superior flavor and texture.
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0:00 – Introduction
0:34 – Air Chilled Chicken vs. Water Chilled Chicken
1:28 – How to Spatchcock a Chicken
2:54 – How to Get Crispy Chicken Skin
3:41 – How to Salt a Whole Chicken
4:14 – Use Kosher Salt
5:18 – Sear then Roast
6:10 – Finish Cooking on the Counter
7:23 – How to Make a Quick Pan Sauce
8:11 – Schmaltzy Green Beans
8:23 – Tasting Roast Chicken
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Thank you, Dan!
i dont have kitchen shears so i cut the backbone out with a cleaver lol then i place the chicken on a allcald pan and put that directly in the oven without foil. I want to do this method with the thanksgiving turkey this year but have a 24 hour sugar/salt brine then dry it out in the fridge for another 24 hours. you could have brine'ed the chicken too but i think you actually covered that in another episode.
Bell and evens is far superior but WAY More expensive even from the company store,lucky me they are in my home town!
Stop being scared to get some color on that chicken…it's flavor in the brown
Great Video Info.
Is this recipe on their site? Doesn’t appear to be one of those listed.
@ 2:20… priceless! 🤣🤣
"If Jacques Pépin says this is how you roast a chicken, this is how you roast a f-ing chicken"- Anthony Bourdain
That's why Bell & Evans chicken is so good!!!
Flip the bird! Dan, I laughed out loud! Love it. Thanks.
Spatchcocking looks to be my most valuable takeaway from this tutorial. Can't wait to try it out this weekend.
Thanks, Dan! Great info. I did not know about air chilled vs water chilled. I’m assuming if air chilled isn’t on the packaging it must be water chilled. BTW, I didn’t even notice the music until I read comments! I was too focused on your information.
If you want to take crispy skin to the next level, make a "glass" chicken by air drying in the fridge for 7 days. The skin goes through an irreversible chemical reaction that can no longer absorb moisture and will stay permanently, shatteringly crispy when cooked. (ChefSteps)
Another excellent episode. The only difference I would have to say is that my refrigerator is filled with other jars and bowls and packages of other food, while yours looks like a sterile cooling chicken mausoleum from the future.
Yes, you can do a turkey by spatchcocking and roasting on a sheet tray. I’ve done it twice using birds about 11-13 pounds. The cook time was about 1 hour and 50 minutes give or take, if I recall correctly.
I remember in the early 2000s when I got a recipe for spatchcocked chicken from Martha Stewart's Everyday Cooking magazine … what a gamechanger for me! I believe I told everyone I knew in Toronto about this method! The best part was suspending the chicken (in a broiler pan) over some sliced potatoes and onions – the chicken juices and schmaltz dripped down during cooking and made a no-effort side dish. Serve with a salad, and that's dinner! So fantastic! After that, I was a chicken evangelist re: spatchcocking! (Plus, it's fun to say!) 😂
Spatchcocking also puts some slack in the skin, especially at the hip. Since skin shrinks during kicking, a non-spatchcocked bird can sometimes suffer skin splits. The slack from spatchcocking allows the skin to shrink with less risk of breakage because it's not under tension anymore.
Dan "the chicken man" – never thought about tying the legs together but always have the soft skin between the legs and breast. Will do!
That music is atrocious it’s like trying to listen to someone in the middle of a gig.
Everyone, please thumbs down this video so that Dan will get them to remove the stupid background music. Ever attended school? There's a reason why teachers don't have music playing while they talk. IT'S DISTRACTING!!!
Is this a ballet? Why the music??? Distracting!!!!! Competing with Dan's presentation!