Hosts Julia Collin Davison and Bridget Lancaster teach viewers how to make Broiled Chicken with Gravy.
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why not just use the fat from the broth you made to make the roux?
You two are the best. I just wish I could eat what you cook.
My mother always cooked the giblets with sautéed onion and seasonings to create the gravy.
You should warn people not to cook the chicken breast 165 Fahrenheit, 145 and above it starts to dry out.. That's why you need gravy on your chicken.
Lost me at guts and neck
I subscribed because of this video. Thank you for giving us detailed instructions with closeup shots.
I made this on Friday for myself and I'm making it again next week for my partner. This is absolutely one of the simplest yet most delicious chicken dinners I've ever made.
I'm making this tonight.
For even better gravy, skip the butter and use the chicken fat skimmed off the drippings. If you don't have enough fat, then add butter to make up the difference.
what brand wooden cooking utensils do you use??
Great broiler technique, but what if you don't have an electric oven? My gas broiler is below. What do I do now?
This is GOLD! I want to try the gravy approach for Turkey, too! You two are so much Fun!
Made this yesterday. Great way to roast a chicken…..but the gravy!! Amazing way to get that real pan-drippings flavor from a box of supermarket stock.
Does anyone know if I can use a cast iron skillet instead?
Love seeing Julia and Bridget together. I feel like they're such great friends off camera. Also, I'm really envious of Julia's knife skills! I've seen her chop vegetables countless times but I am still in awe everytime.
Nothing went to waste!! I love that!!
Gravy is our favorite beverage! 🤣
LOVE the Julia and Bridget ATK videos!!!!!!!!!!! Always so much fun to watch and learn from. Please keep them coming!!!
My broiler is beneath the oven and the most clearance I have is 7 inches…how can I work with that?
I am in heaven! Glass of wine anyone?
Since you have to remove the fat from the drippings anyway why don't you use the schmalz instead of butter for the roux?
Julia that was a beautiful chicken !!!
“Time to make the gravy.”
Five of my favorite words.
Divine, thank you ladies!
humans still don’t learn, don’t stop being violent or indirectly violent, killing all the innocent animals. And eat them and get sick, get bad karma, get war, get pandemics, epidemics and all kinds of things like that.
I hope you both read this as I have a question. Does this method also work with a Turkey?
I'm doing Thanksgiving dinner for 14 this year and I'll definitely be doing your gravy recipe! Thank you for sharing!
A must try for sure!
Haha IM pretty sure she burnt that gravy ingredients. Brown bits lol.
Why discard the chicken fat then add butter? That’s crazy! I save chicken fat (and bacon fat) for it’s flavor.
Their wonderful, educational cooking shows were done with an audience watching them and possibly still are filming new delicious episodes.👍😋🤤
BEE-AUTIFUL!!!!!!! I'm making this tomorrow!
Yum!
I just know these two come into work every day with a smile on their face and think to themselves “God I love my job”… And it shows in every episode!🎉
I just received my order for Calphalon skillets (medium & large size, the lighter set) & I'm so excited to use them this week! Thanks, y'all! 😃
Yum!!! Will try this. ThankYou!
Looks so good.
Julia, Bridget,
There is a trick I'd like to see you test out and evaluate: scald the skin with boiling water, then pat it dry before oiling it and roasting. Something about scalding the skin makes the skin crisp up, even if you cook it in a sous vide immersion cooker—a wet cooking method—before searing. This was tested out by Guga, the food YouTuber. This technique of scalding was originally done by Chinese restaurants to help prepare duck skin for crisping up during roasting. Chinese restaurants would scald the skin until it all tightens up, then quench the heat with a quick dip in ice water, then repeat the process up to two more times to make sure the effect of contracting the proteins in the subcutaneous fat happens to the entire layer of fat under the skin. Something about this causes the skin to get really crispy, whether it is due to the fat pre-rendering or the proteins squeezing out their water content, or the skin pre-cooking. (Those are the plausible answers; maybe a food scientist can examine this and figure out for sure what is going on.)
See this scalding trick for crispy skin demonstrated in this video, tested on chicken thighs, vs. a control set of thighs.
https://www.youtube.com/watch?v=m4u8mFnPBD0
Seriously, if you want the skin to get crispy, you should scald it.
The breast is the test.
I wanted to see if the temperature again after the chicken had rested???????????????
I turn my chicken into ballotine and then roast the bones to add to the gravy
I have to admit, I have enjoyed the on screen chemistry between you two over the years. I am very comfortable with all the co-chefs in your line up. I find you very trustworthy and often search recipes under ATK. Thanks!
Made this. Delicious!
How would you cook this in a gas stove/oven? My broiler is under my oven and I do not have 12 in. Of space.
"Not over cooked at all" because it is still pink in places and undercooked!
Gonna make this soon!