Mandy Lee (founder of the blog Lady & Pups) is showing us to make a perfectly crispy and juicy chicken. Armed only with kitchen shears and a nonstick skillet, she will show you easily de-joint and de-scaffold a bird so that it can achieve an unequivocally crispy and slow-cooked succulent and unbelievably juicy meat (even the breasts!) on the other. You may never want to roast another bird again. GET THE RECIPE ►►
And check out Mandy’s blog ►►
INGREDIENTS
One 3 pound chicken
2 teaspoons fine sea salt
1 teaspoon ground white pepper
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I feel like the one step I'd take – with larger birds perhaps, or particularly grown hens and roosters – is reverse searing them in the oven instead of doing them facedown in a pan.
Takes longer as you spend quite a bit of time at a lower temperature – 2 hours at 180 degrees before resting tented with foil ratcheting the oven up to 500 for the rending to occur in 8-10 minutes – but that also gives plenty of time to prepare sides. and use the backbone to make a pan sauce.
Crunchy. I Love it ❤️❤️😻😻
I can’t wait to make this! But also I want Mandy to yell at me some more??
I gotta try this.
AMAZING VIDEO!!
Nice vid, nice technique, but there is nothing difficult in achieving crispy skin/succulent meat with a normal roast chicken. Using high temps and starting the chicken breast-down yields tender breast, cooked dark meat and very crispy skin.
Thanks.
Yes I have tried your recipe – so so so good!!
I’ve made this today, with a smaller bird. To help all the skin adhere to the pan, instead of a semi open lid I used another smaller heavy pot sitting diectly over the chicken, like a press. It turned out beautifully, i was impressed both by the crispiness of the skin, and by the juiciness of the meat. Preparing the chicken was a bit tricky, but the instructions were super clear and useful. Smashing recipe, 10/10
With something big like a chicken or turkey I like to separate into dark, white meat and skin, roast skin and cook meat sous vide.
But I'd love to do this with quail or squab where it doesn't make sense to separate it.
"after 30 minutes get ready to flip the bird", and if you don't use a non-stick pan, she's also going to flip the bird.
Wish you'd show the video without speeding up. Some of those moments looked like she was giving instructions and so on. Wish to know what she said… Can you publish the unedited video without speeding up?
Great recipe…I will try this for sure…
Stoned af and desperate to eat this chicken recipe!
Mandy you are like a terrier or a fox so intently dismembering that bird. It never had no chance at all.
Wow! Deliciously yummy!😋
This is such a great technique, thank you! I shall use this somehow in my smoked chicken recipe
1. Looks de.li.cious
2. Get a headband!
Tried this recipe yesterday with chicken thighs. I removed the bone and tried to butterfly the thighs as much as possible. I didn't refrigerate them but patted them down really well. GREAT CRISPYNESS and FLAVOR👌 Had 1 thigh left over that I didn't cook that has been refrigerated over night. This one should REALLY turn out nice🙂 This is going to be the only way I cook chicken thighs from now on. Thanks for sharing ❤❤❤❤
how long on med low does it usually take to brown and before you flip it?
3:00 "We're gonna bend his leg until you hear it crack"
Sounds like something a loan shark would say if you don't pay up! 🤣
All joking aside?
This is a GREAT way to cook chicken. (it's even more moist if you brine it first) I get a little carried away trimming, removing all the bones except the wings. ….but that's me
You are smart and good cook, thanks for imparting knowledge which leads to crispy, juicy chicken 😉😋.
It looks fantastic, Mandy! This is the third time I’ve seen this video, I never get tired of watching it. The only nonstick pan that I have is 10” diameter, so I’m going to cut the flattened carcass in half and cook it one-half at a time. Or I might use a Cornish game hen since I’m cooking for one. What did you do with the rendered chicken fat? I always save it to use later. The seasoned rendered fat is called schmaltz in Jewish cooking; my favorite sandwich when I was growing up was (and still is) Schmaltz, Tomato and Onion on an onion roll or thick-sliced challah, where the bread is spread with congealed schmaltz (we always had jars of schmaltz in the fridge), then layered with medium-thick slices of dead-ripe tomato and sweet white or yellow onion, sprinkled with salt (kosher salt when I was young, Maldon sea salt flakes now), then covered with another slice of bread spread with schmaltz. Pieces of skin that are fried in schmaltz are called gribenes; they’re great hot out of the fat and lightly sprinkled with salt (they literally melt on your tongue) or chopped and added to egg salad or chicken salad. I bet you can think of other ways to use gribenes, Mandy. Would you share that with us, please?
We love this chicken! Thank you! It was exactly as described/pictured. No added fats!!!! Amazing 😋 🤩
YOU ARE THE BEST TEACHER I EVER KNOW, THANK YOU, I LOVE SECRETS OF KITCHEN, THIS ONE IS GREAT.