How to Make Green Goddess Roast Chicken and Potato, Green Bean, and Tomato Salad
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- Опубликовано: 22 мар 2022
- Host Julia Collin Davison makes Green Goddess Roast Chicken, and Toni Tipton-Martin shares the origins of Green Goddess dressing. Ingredient expert Jack Bishop gives a primer on herbs. Bryan Roof makes Perfect Pesto from the Recipe Box, and Ashley Moore makes Potato, Green Bean and Tomato Salad.
Get the recipe for Green Goddess Roast Chicken: cooks.io/3qy95n1
Get the recipe for Potato, Green Bean, and Tomato Salad: cooks.io/368NFWe
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I love that the channel is showing how to break down whole chickens as a routine part of a recipe rather than just a special presentation, especially in our current economy. It's not nearly as difficult as people who've never done it often think and when chickens are on sale it's not a bad idea to buy a few, break them down and have cook-ready chicken parts in the freezer.
Yes I agree . When I try to cut up a whole chicken it looks like the chicken was in a bad tornado or bombing…... Let’s just say it is not
Appealing and no sauce or marinate will disguise this disaster.
I made both of these recipes for our Easter dinner and we loved it!! Even my 11 year old who thinks we eat way too much chicken ate every bite of his dinner. I had leftover salad and had it for lunch twice, the second time I added some feta. It was amazing warm or cold. The kids are asking when we will have this again!
Excellent lesson Julia on how to cut up a whole chicken!!
I got your knife Christopher and I have to say it’s the sharpest knife I’ve ever had. I compare it to a razor blade I always wear a glove when I use it and I store it in a glove too. Thank you for making such a great knife I’m so happy I can actually cut through most things I need to. I give it 10 stars.
The minute I saw this potato salad recipe I knew I had to make it and I did. I didn’t have string beans but replaced it with broccoli. Mmmmmmmm, so good! Nice way to have potatoes instead of the usual hot recipes.
Yes, all the pieces cooked perfectly to the correct temperature at the same exact time. that is some genius level cooking.
Was introduced to green goddess dressing by my godmother at a beautiful picnic spot at Grand Mesa outside of Grand Junction, Colorado back in the summer of 1968. Obviously, a vivid memory even after all these years.
Delicious. Roasting the potatoes and green beans wood be good too
Julia, this looks absolutely delicious. You are truly an exceptionally talented chef, my friend!
This meal, ingredients and techniques, oh yes please. Not difficult but so satisfying to all the senses. Just add beverage of choice. 😊
The potato, green bean and tomato salad looks so wonderful. Got to try this one!!
I add oil and lemon juice to make a Green Goddess base. Then I can add it to mayo for dressing or more vinegar and olive oil for marinates and sauces for meats later as needed. Also, I use plain yogurt the same way Julia utilizes the buttermilk.
So excited to make both recipes! I can not wait for the spring herbs in my garden!
Definitely want to try the Green Goddess chicken and that green bean/tomato potato salad. Yum! Thanks for the video.
Everything looked wonderful
The VERY BEST example of how to cut up a whole chicken!
Potatoes salad will be there at my dinning table for next family gathering. Thanks for such an easy and simple recipe.
Love the potato salad recipe and the chicken also
That potato salad looked divine!
Loving this recipe ❤ Anchovies yes !
Looks absolutely healthy and yummy 😋
I'm making this salad for sure!
That slowmo footage of the food processor was soooo damn satisfying. Lol
I love that idea for dressing the potato salad. That's perfect for keeping the potatoes from breaking at all and still gets the dressing on everything
Great salad, love it.
The salad is really good! Thanks for the recipe
Hello JULIA.
You are the best........
Thank you for generosity to learn
The big Kiss
Brasil .Londrina-Paraná.
All recipes look really good. I'll be making them.
They can make a human brain look good.
Thank you so much for continuing to create beautiful, comprehensive content. Although I do miss all the people and life in you're studio. Will post COVID ever begin?
This show airs on PBS about a year or two ahead of what is released here on RUclips. This was probably filmed in 2020.
So hungry right now! Green Goddess Chicken on the menu!
That pesto looks delicious!
There are so many reasons why Julia is just THE BEST chef on TV today..
I completely agree. Her knife skills are second to none. She's great.
Hi! I think green seasoning is actually more Caribbean, Trinidad especially uses green seasoning and has used this seasoning longer than California. It has more green herbs so this recipe probably represents a more simple version of that green seasoning. It's origin is probably Africa.
I'm going to try the Green Goddess Chicken 🍗 😋🐓 Recipe.
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰 🥫🎂🥳🎈🎉 Man"
Ashley looks great.
Two or three teaspoons (to taste) of a good-quality fish sauce can be substituted for anchovies.
put your parsley/cilantro in a pint jar with water and then in the fridge. If its winter you can probably just leave them out or put them in the garage where its a little cooler.
Agreed. I trim off some of the bottom stems first and remove any visibly rotting or slimy pieces first. I also put the plastic bag they came in (cut to size) over them before sticking in the fridge. Just check the water level every so often and add or replace with clean water if necessary. I've had parsley and cilantro last for weeks this way.
Never heard of Green Goddess dressing. I have worked in restaurants in Alaska, Kansas, Missouri, and Iowa and none of them had Green Goddess. Must have been a West Coast thing.Looks good though :) This show had goodies all the way through it. Great episode!
When I lived in upstate New York, my father always bought green goddess dressing at the grocery store.
GOD BLESS YOU
Yay for food history lesson❣️
Hello from Johannesburg South Africa 👍💕
¡Hello from México!
So glad to see you all back in the studio. Miss the banter between the chefs.
OMG, at first I thought that was Jack Bishop in the movie poster for Green Goddess which someone had superimposed as a joke. But it really is George Arliss. I still think it looks more like Jack than George Arliss. 😂
Please turn on the Smellovision 😍 at least we can smell it . 😂Thanks
Jack, in Mexico, oregano is most widely used dried, and after coioking. It is usually ground by hand right at the table above a menudo or pozole bowl. This instant ground will release its oils, and enhance both the flavor and the counter effects it has over heavy fats like those coming from pork or beef tripe. Try it!
How do I get the cookbooks
Please please please make a video of the Levain Bakery Cookies 🙏 🙏 🙏 🙏
Just a comment on the salad; the dressing is so good that it can be made for any salad, not just for potatoes….and if you don’t like dill, use it sparingly. Because it does add great flavor, too much is overkill. It should sit in the background and not overpower the other ingredients. Oil and vinegar can take a backseat to this delicious dressing!
Hi!
Hello ATK
Greetings from California
salutations 😋
I feel
>
Even though i am yet to try trading with him, i sure will. My brother never keeps quiet about Jeff Erno
Hey buddy we are up for the green and can't afford to lose any trade, Jeff is such a funny man, all thanks to him
Yes if you trade with the right signals, you will make lots of profits.
I told my partner that Jeff is indeed the best now with his guidance and magical daily signals
i watched this
Fresh herbs are so ridiculously expensive in sweden
In America, it’s common to grow your own even if you just use a recycled container on a windowsill.
@@vysharra yeah the climate here is ruthless
Can you get one of those Aerogarden kits? I used one to grow tomatoes and herbs in the winter. (although that may prove to be more expensive if it's just a one-off thing)
0:07 - does not Jack look like this guy on the cover of this book? ( compare with 0:09 )
😂
Bridget!!! where are you? 😢
"Last but not least " lady
You could have used twice the marinade for that whole chicken.
That's a niçoise salad without the tuna and anchovies.
Who cooks green beans with scissors? A Yankee, that's who.
They either need to tell Toni that they are using 2 cameras or just stick to the one!
This comment has absolutely nothing to do with this video. I want to suggest a series of videos dealing with griddles and the recipes that do them justice. Thousands of griddles are sold each day and the vast majority are neophytes. ATK could go a long way toward starting griddlers off right. Best griddle. Griddle inserts (Little Griddle, etc.). Cleaning. Cast iron, stainless or porcelain. And of course...cooking. Thanks.
Why is there no specific mention of San Francisco when discussing Green Goddess dressing? Julia Collin Davison only refers broadly to California, while Toni Tipton-Martin mentions the Palace Hotel but conspicuously omits the hotel's location, in San Francisco. It might have been a simple editing decision, but it feels like pandering.
I have a question..............why do Americans says "erbs instead of "herbs". It is spelt with an "H" but you do not say it with an "H"..............just curious, that is all.
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The presence of finely chopped (or worse, finely blended) anchovies in various dishes is deadly dangerous for those like me with a severe fish allergy. I never use them.
Not a great recipe. The chicken skin gets gummy and burnt and the color isn’t appealing. I’d roast the chicken after dry brining then make the green goddess sauce to serve on the side, or use the green goddess marinade to make fried chicken out of it.
I don't like this new social distancing format.
Why virtue signal about historic events.?
It would have been good except terragon, like fennel is disgusting.
Recipes without the racial sensitivity disclaimers CC, please. No one's history is perfect, it doesn't need to be explained. Just do what you do best please 👍🏽
I made the chicken, then found out it was named after a racially insensitive play. I tried to give it to my black neighbors, but none of them like chicken, so I guess I have to throw it out.
I’m sure many people were interested to know the origin of the name of the dressing. If you’ve seen either the silent or sound version of the movie (also starring Arliss) you’ll understand how racist it is. It’s okay to learn about more than just cooking here.
God does not want us to be blind, ignorant, and dumb. Love thy neighbor Karen
Quit being so Karen about this kind of thing. It's part of history so let it be.
Totally get it, racists hate to be reminded - it hurts their feelings.
Omg i love Julia but i HATEthe way she says mayonnaise
Wow. People lose their minds over the most ridiculous things and then post it for all to see.