How to Make Crisp Roast Butterflied Chicken with Rosemary and Garlic
Test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic.
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Once again perfection, you guys make it look so easy, 1 2 3 and it,s time to eat, thanks again, I am really learning loads from you…………………………………..BB
Question- when you say roasting should you set the oven to bake or broil. Thank you
What you americans call a wonder is normal cooking for us in Europe LOL. You cant even cut the chicken in the right way.
i trust fat chefs more. their recipes guarantee flavour.
Use CELSIUS !!
This is very similar to my method. I Cover my chicken and remove cover for last 5 minutes for browning to keep the oven clean.
clean the f'n chickem nasty fks!
I tried this nervously, and it’s the best chicken skin I’ve had in ages. Love this method.
Melissa McCarthy could meme the hell outta this.
EVEN Me ! Thats Right – The Guy That Actually Has Difficulty Making Ice Cubes Was Able To Make THIS
But the chicken still looked soggy in the end
Can this be done wirh a Cornish game hen?
Fantastic-I use 1/2 tsp rosemary +1/2 tsp lemon zest–Its going to smoke –Trust the process
Can I use a non stick cast iron pan with this method? I wasn't sure if you can put it in a 500 degree oven to preheat it without adding oil to the pan?
Should you brine the chicken before cooking?
Phwar ! Julias' a right bit of me ! 😍
Looks good… but I don’t see a lot of seasoning on the bird
I loved it
How often is he washing his hands lol. He's contaminating everything he touches lol
Thanks for your video… I love making chicken this way. I do it without any seasonings, just a bit of olive oil or home made Ghee… I eat the legs & wings, and my kitty eats all the breast meat… It ends up so juicy … My kitty already had two helpings of it this morning… (I give him the best… none of that commercial cat food for my kitty)
So, like…is the whole reason you're putting it face-down in the skillet because you don't bother to let it air dry? Or is it because it is air dried that it doesn't stick to the completely unoiled skillet?
It's beefy
I have tried this numerous times and unless your chicken is incredibly dry the skin will come off on the flip. The chicken will be amazing, but good luck getting that skin.
Butterfly is a much better term!
Should be fun cleaning all that splashed oil in the oven lol
I have one very major problem with this “simple technique” to Spatchcock a chicken and that is broken bones that can cut the person cooking and carving the chicken but more importantly can become a serious and potentially life threatening chocking hazard for the eater. I was taught when Spatchcocking a bird to first remove the “Whishbone” and then when cracking open the bird to check throughly for any other broken bones and if discovered remove them. Personally I rather take the 5 to 7 additionally minutes and remove the rib cage and tight bones. Yes the first couple of times it can be daunting but afterwards it takes only a few minutes and your bird will cook even quicker. To hold the bird together while cooking I use a couple of bamboo skewers
Those spoon sounds scraping the glass bowl are certified ASMR
You can tell her heart breaks a little when he uses the tea towel to get the pan out of the oven instead of that green handle cover thing. That was her one contribution
love how this guy handles raw chicken and then doesn't wash his hands before he touches EVERYTHING in the kitchen. gross.
Tried this today. So easy and fast! Very tasty.
Going to make it right now. Have a chicken with no ideas. Thank you!
Food safety is questionable in this video haha
I use this method all the time, even on Cornish Hens. 🐔🍗
That sausage finger b itc h is so fu ckin g annoying. It's a better quicker show without her…:(
Just made this and it came out great. I was a bit nervous about the heat,. It it came out just right.
I made this but dry brined my chicken in fridge for almost 2 days. It turned out super juicy and yummy but the texture of the meat was too soft and not firm. Was this because of the brine? It was even cooked beyond 165 for breast and it still was just too soft.
Loved the recipe but the inside of the oven was Splashes all over. Next time will cover with foil
Easy delicious recipe!
love you guys …thanks so much for all your wonderful recipes.
My sons grandmother gave me her grandmothers iron pans, that was almost 40 years ago. I have picked up more over the years and its all i use. All the internet sites, have no clue how to xare for or use it correctly. Eggs slude out like the best non stick available. I use it on a fire and electric and gas stoves. When i go to my mothers house twice a week to make her dinner, i bring iron.
I tried it and it was amazing!
Great presentation,can learn lots of small tips! Great😊🙃❤
I love this way of cooking whole chicken. So convenient and tasty.
ATK recipes usually work well for me. Not this one. Browning was weak & not crispy. Chicken definitely should have been dry brined. Maybe just too much water pumped into this bird by the butcher.
03-12-2022 excellent excellent chicken. No need for roasted store chicken. This is the best. From Portage indiana.
I just made this tonight for the first time. turned out great except im in an apartment and my smoke alarms went off like crazy when there was about 5 minutes left on the initial cook. The chicken itself came out great but if I do it again I need to figure out some way to control the smoke alarm
I'm going to make this tonight. While the chicken is resting though I'm going to add some minced shallots and either broth or white wine to use those great pan juices into a simple sauce. Thanks for a great video.
I leave it on a plate in the fridge to dry all day