Host Julia Collin Davison makes Chicken Under a Brick with Herb-Roasted Potatoes, ingredient expert Jack Bishop tells you everything you need to know about mozzarella, and test cook Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.
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I feel in Canada that cheddar is the most popular, but that just my opinion. Lol.
Non stick skillet into 450F oven, shmalz and Teflon chicken. 👏
I can hardly wait to make this for the guys. This would be hardy meal after being in the field all day during harvest.
Love this. Spatchcock cooks faster too 🥰
Can someone tell me what kitchen shears she's using?
We have Samsung Plus TV channel in the RV so everytime I turn on the TV on comes ATK. The theme song is ingrained into my head. I think I've seen every episode on this channel several times. Can you rotate new episodes?
Also, what surface temp on cast iron on the grill would you recommend? Bon Appetit (Oops, wrong mag)!
that pan backflip technique is going to save me so much of my life, like yeah a stupid easy and solid roast chicken meal is a fantastic thing to have in your back pocket but that little maneuver just might be lifechanging
Hi Julia! Amazing recipe 😋
You didn't develop the recipe you LIAR. This method and recipe has been around for hundreds of years…
Great recipe for the chicken but definitely don't drain the chicken fat before adding your potatoes. You won't get much more out of that chicken over the whole 10 minutes it's in the oven. The frist time I made it I drained it and was really disappointed I had.
Making the chicken tonight. 🤞 Asked for this oxo skillet for Christmas just for this meal though I know I'll get years of use out of it in other applications. Thank You Julia! Rochester, NY sister over here learning so much from you and the whole ATK/CC/CI team!
you have books next to the kitchen where you're cooking chicken?
Spent all that time getting the skin crispy and then ruin it by putting liquid—lemon—on it. It was crispy and would’ve been great before that. After the lemon, I guarantee it just had a nice color but want that crispy.
Lan Lam doing all that work with the pot on the scale makes me uncomfortable. Scales are delicate and shouldn't be used for a work surface. Weight the ingredients, then move the pot to the counter for whisking, etc.
You gotta make these recipes videos shorter, than people will have the patience to watch them.
I'm making this right after my screwdriver.
Lol, what did that “I’ll see you later” mean? 😂
That chicken is raw
I appreciated the info on properly blooming gelatin. Having been raised on "jello" I never quite understood how to use that Knox, little orange box. Also, I'm going to make that chicken with potatoes – YUM!
Big fan of the shows & magazine, have learned many excellent cooking tips! Good video for sure but BE CAREFUL with this chicken-brick process … MadeIn 12" non-stick pan on induction stove (1-10) at "7" was too high, skin started to burn after only 5 minutes. With Lecruset pot as the "brick", there was no way to contain spatter – expect messy stovetop. Definitely use aluminum foil on pot! Finished chicken product was juicy. 3/4" sliced potatoes not as crispy as expected from a 450*F oven on low rack – needed longer time. From experience, spuds (can add carrots, too!) turn out better tossed with 2 TBS EVOO + spices/salt/pepper in pre-heated saute pan all alone in same amount of time. With thighs, I do the "Travis" method below – turn out perfect!