How To Make ROAST CHICKEN Like a French Chef
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- Опубликовано: 1 июн 2024
- Took me 10 years to perfect this ROAST CHICKEN recipe. Get exclusive NordVPN deal here NordVPN.com/frenchguy It's risk free with Nord's 30 day money-back guarantee!
Roast chicken is a popular dish made by roasting a whole chicken in an oven or over an open flame. To prepare roast chicken, the chicken is typically seasoned with herbs, spices, salt, and pepper, and sometimes stuffed with ingredients like herbs, citrus, onions, or garlic to infuse flavor. The chicken is then cooked in an oven at a moderate to high temperature until the skin becomes crispy and the meat inside is tender and fully cooked.
Roast chicken is a classic and widely enjoyed dish in many parts of the world. It is known for its delicious, savory flavor and is often served as a main course for a variety of meals and occasions. It can be accompanied by a range of side dishes such as vegetables, potatoes, gravy, and various sauces. Leftover roast chicken can also be used in sandwiches, salads, or other recipes. The method of roasting chicken can vary, and there are countless recipes and variations to suit different tastes and culinary traditions.
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Salut,
Alex 
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As a child, I lived in France. Every wednesday, when school was out, the family went to the local market in Meximueux and bought two roast chickens from a Venezuelan guy (I think). He had a system where the chickens slow cooked on pins and a pump pumped up the golden liquid that dripped off the chickens up to a pipe that then would drip the liquid down on the chickens again. We went on a trip 11 years after we moved back to Iceland (our home) and he still remembered us like we came in the week before.
Sounds like Alex needs to design and engineer such a system for the home cook 😂
self basting?
They have these machines just about everywhere in France. The best is when they cook potatoes at the bottom in the tray that collects the juices and fat as it runs off the chickens.
I think you nailed it. In the rotisserie the chicken get so tasty because they drip on each other. If you can't replicate that dripping you don't get the results. Tricky.
Beautiful story 👏
Alex spending this whole episode beautifully crafting a roast chicken, only to go down to the store and buy one and express how much better it is, THEN follow with "How can I make mine like this? Let's find out in the next episode" is why I love this channel. He goes on these entire journeys just to figure out one recipe, I love it.
Hes building the audience up to a point to understand his own ego so that they will appreciate the revelation and true inspiration for the video. Its a brilliant format.
Thanks for explaining what we just saw.
Get out of my head I thought the same thing you wrote lol
'tis the way!
👀👀👀
You produce some of the all time best content about cooking inside and outside youtube. it is a pleasure to watch you.
Salut Alex!
Tip from a chef who has owned a rotisserie takeaway before 😉
Other than the obvious differences due to cooking method, one of the main reasons rotisserie chickens are so different is because of the resting time before eating. I think you'll find that a rotisserie chicken that you eat straight off the spit/oven isn't as good as one that's sat in a warm and humid environment for a while. Because they are left to rest in all their juices and usually in large numbers in a confined space, they create a microenvironment where all the liquids get to redistribute themself via osmosis throughout the birds. This also means you can cook the chicken hotter and harder than you would in a normal oven, which creates more caramlisation and maillards, with confidence that they will moisten up again after a rest.
Invaluable insight 🙏
Thanks for the insight. I'd love to see what a day in the life of a rotisserie chef was like back then compared to now. I'm sure with technology it's pretty much night and day.
Thank you for sharing. This is valuable information
Great information. ...imma try this and see the difference that u talked about ...thank u
Like any meat, don't eat it as soon as it comes from the oven.
In Brazil this is known as a "Frango de Padaria" (Bakery Chicken). It is pretty common to see bakeries putting rotisserie ovens near the front door and roasting chickens on sunday mornings. Usually there is a tray of fingerling potatoes in the bottom to catch the drippings and roast in them. Tastes AMAZING.
The ovens are pretty popular with stray dogs, attracted by the smell. We call them "Televisão de cachorro" (Dog's TVs)
Hahaha.... I pictured the dogs in the storefront and Dog's TV is such an apt nickname for it!😂
hmmmmm nao se chama frango assado msm? Sempre ouvi brasileiros chamar isso assim..
Ou deve ser que "frango assado" é o que esta cozinhando em casa ne?
Tambem temos em França essa mesma tecnica, geralmente são foodtruck, é sempre gostoso!!
we have a food truck here in san francisco called roli-roti that uses a similar method with both chicken and porchetta. the potatoes are incredible.
Hahaha acabei de escrever quase a mesma coisa... postei antes de ler os comentários... e sim... Frango de Padaria... hehehe eu tbm mencionei nossa belíssima combinação do frango com macarronada e maionese de batata hahahaha. O Brasileiro precisa ser estudado...
Eu sempre chamei de frango assado, embora pode ser comprado em padaria e açougue 😂
I feel Alex's pain. Spent all my summers as a kid in Southern France (near the Pyrenees) and 40 years later I still drool when I think about the local butcher's rotisserie chicken. I've been trying to recreate it for about a decade (rotisserie, sans rotisserie, brined, dried, different herbs etc etc) and haven't been even close. The Old School French chicken and some of my long departed Danish grandmothers dishes are the Holy Grail of cooking for me - if I can get them right and pass them on, I can die a happy man
I hope you dislike airfryers 😉
Salut Alex, thank you for posting this. My wife and I grew up in France, and ever since moving to the US, we've been trying to roast the chicken of our Sunday youth as well. Although the choice in types of chicken is much much worse out here, there are 2 main things that we discovered that changed everything. First, in terms of cooking technique, we ended up doing something very similar to what you did today, with slow cooking at first and searing last. The key thing here is that during the first phase we go to 130F instead of 160F, and sear until 155F internal on the breast. Huge difference in juiciness. However it is the second thing that is the most impactful. You see, these rotissery chicken is so damn good because they are brined. Some places inject them with a sweet and salty brine. At home, we found that dry brining over night with salt is the key to a great roast chicken. It dries up thes kin for crispiness, and seasons the meat from the inside. It is night and day. Looking forward to what you find out in your research!
5% salt brine with a pinch of sugar. Overnight but not more than 24 hours brined.
Merci beaucoup for sharing your wisdom, both of you
If you have an asian grocery store in your area, you can get a different breed of chicken, that are raised differently than conventional US chicken. That might be a bit better for your recipe.
Or, if you have an Aldi grocery store, they sell organic whole chickens for about $13-17 or the Purdue brand antibiotic and hormone free whole chickens for about $7
I was going to say this! Some sort of brine is very likely involved, as is some sort of sugar judging by the color of the skin. Not so much that it gets sweet, but enough that it boosts the flavor and caramelization. Might also be some alkaline compound in there, like baking soda. And finally, probably the skin is sprinkled with some savory spice mixture like garlic powder, onion powder and paprika.
Brining is key. I've been brining my thanksgiving turkeys for years. Always seems like something else comes up and I overshoot the temp by like 10-15 degrees but the brine saves me and I still end up with gorgeous moist turkey.
My first visit to Paris I stayed with a friend near Parc Buttes Chaumont. I had a day to myself while my friend worked, so I walked all through the park, then just kept walking... down beside a long canal back towards the Seine... about 8 km into my walk, I realized I was very hungry. Voila, I came upon a farmer's market of extraordinary bounty; not only an abundance of amazing looking fruits and vegetables, but butchers, charcuterie, cheeses... the whole 9 yards. One butcher stand was selling poulet roti from a large rotisserie setup... the birds were dark brown like that one, rolling and dripping all over each other into a large tray of fingerling potatoes at the bottom of the grille. With my broken and substandard Canadian french I managed to order a half chicken with potatoes... it came in a little brown bag like that one. I sat on a park bench and downed it like a hungry golden retriever. It was the best chicken I have ever tasted.
What you are experiencing when you make the leap from a single bird in your home oven to the commercially bought rotisserie chicken, is the flavour scaling up in a way that only a commercial kitchen can produce. You addressed this in your sauce series.... why does a restaurant sauce taste so good? It's because the stock isn't made with 5 lbs of bones, they start with 50 lbs, or 100. Your rotisserie bird there didn't have the juice of one bird on it/in it... it was cooked with maybe five dozen, dripping all over each other as they cooked... all that gelatin and fat and the salt and seasonings combining and multiplying into something greater than the sum of their parts. That's my theory, anyway. You can make a delicious roast chicken at home, but you will never get the flavour-multiplying effects of cooking so many at the same time.
Certainement vrai mais lorsqu'on désire cuisiner 1 seul poulet chez soi pour ceux qu'on aime ?
The key is in the name... My grandma used to make this every other Sunday as well and she had an oven with a rotor in it. You stick the chicken onto it and it rotates under the grill which makes it crispy and delicious all over and she used to put a tray of potatoes under the chicken so the chicken juices would drip onto them. The whole dish made like this was heavenly. When they moved to a different place they ditched the oven and bought a regular one... the chicken and the potatoes were never the same... Now they buy one, and its decent but the potatoes without the rotating chicken over them are not the same
That would be nice!
YEEEEEAH! Go Chicken Series! All I can say is that your Brazilian viewers will feel very represented as well... Rotisserie Chicken is also an absolute staple on Brazilian family tables for Sunday lunch (alongside spaghetti marinara and potato salad... I know... we're a beautiful cultural mess... lol). We also have the rotisserie shops here, however the places that popularized selling rotisserie chicken everywhere in our country were the BAKERIES! So much so that we sometimes call them "Frango de Padaria" (Bakery Chicken) just cause of the habit of going to the bakery in the morning for fresh bread and also getting a chicken for lunch (or reserving one for later, since they sell like hot cakes!). Love your work Alex! Salut!
Wow this series seems so obvious, im so happy you are finally making it happen! Can't wait to see the next episodes
Inappropriate things to say at Sunday lunch #21 "That's the second bird I've stuffed this morning!"
Hey Alex. Adam Ragusea has a video called "Hanging roast chicken with 'nugget' potatoes" Where he makes a rotisserie-like chicken at home by hanging the chicken with butchers twine on the top rack of his oven. Then he puts potatoes on the bottom rack to absorb all the juices that drip off the chicken. It might be an idea to emulate that 360° roast that you get with store-bought rotisserie chicken at home.
Adam's a reddit nerd who can't cook for ish.
Yeah, surely he will take the advice of Adam Ragusea over a top chef in Paris, lmao!
I came here to say the same thing! I’ve used Adam’s recipe several times and the chicken came out very good.
@@floingdetscha The point is that he's going to try to recreate this at home, not in a top chef's kitchen. Like, yeah, he's bought a professional pasta machine for several thousand euros, and could probably jury rig some spinning mechanism, but it'd be far easier for regular people to follow along if he just used a bent coat hanger and some butchers twine.
Unlike some people in this comment section, Alex has the humility to learn from everyone, chef or not. Stop being pretentious
Excited for this series, I cook a Sunday roast for the family every week, and I've not settled on my method yet. So this will be great.
It is such a privilege to cook a roast for the family, to get everyone together and end the week together, while preparing ourselves for the week ahead.
Finally diving into one of my favourite dishes, simple but yet so incredibly complex, love it! A meal I have always wanted to master myself, but never dared to try because of how tasty & affordable most places have it down, I'm ready to learn!
Always hearthwarming to hear stories about your family man! We make a killer soup called sancocho over here in colombia with chicken! Family tradition! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴❤️❤️❤️❤️❤
Amazing video as always, I can't wait to see where this journey takes you.
Just a fun side fact: My family has been making rotisserie chickens all my life for big events. My grandfather even built 2 ovens to grill the chickens on open flame, one of those holds like 15 chickens and they all rotate with the help of a small motor. Takes about 2-3 hours to cook those all the way trough and they are amazing. Crispy brown skin, juicy flesh and the dripped down juices combined with a little butter beg to be dipped with bread. Best chicken in the world. Period.
People in france are lucky that is the level of rotisserie chicken available to them. In america we can pickup a rotisserie chicken bit the look terrible even compared to the home cook one that alex made. Very interested in the recipe and looking forward to making one in the future!
I’m so excited for this series!!! It’s one of the things I miss most about France. That and the potatoes that would cook under the chickens
Stoked for this deep-dive.
Always wondered how to get close to a bought rotisserie chicken at home.
Je ne m'ennui jamais avec ton contenue ! C'est fou comment c'est captivant et comment on apprend plein de chose et ce même si je me considere tres bon cook.
Cher Cher Alex. Vous qui m'avez tant appris. Je vous en remercie. MAIS.... Je vous encourage à poursuivre
vos essais car j'ai 70 ans et je cuisine BEAUCOUP depuis que j'ai 20 ans !!!! Voici que, le 29 juillet 2023,
j'ai enfin réalisé LA RECETTE que mon palais recherchait.... Je me suis inspirée de la recette d'un Chef (encore) et je l'ai améliorée ! C'est tout simplement WOW ! Bonne suite 😊
Inspiring video...looking forward to where this goes. I make Roast Chicken all the time and I can't wait to see how you help us all elevate our game.
Stunning, bro... I have been waiting quite some time for this... thumbs up!!!
The quest begins….for the perfect roast chicken. Holy moly I’m already drooling and Alex is working on even better
I remember as a kid going to France camping as a kid and we would walk to the town and get a rotisserie chicken and a fresh baguette. best food imaginable
What a legend you are Alex. I’ve been enjoying and learning from your videos ever since Shakshuka. I’m excited for the follow-up!
I'm so glad you admit that it took you ten years to get this right. I've been working on roasting a chicken for several years and I'm still not satisfied. Thanks for the honest inspiration!
I am in for the long haul with this series. For years I did what I was taught as classic roast chicken only to learn how to spatchcock 2 years ago and had been doing it that way since. I saw this epsidoe and thought to myself with upcoming long weekend, this is my goal. i want to make this chicken he made here and then progress along side him. Tonight i made his version of a poulet roti and I was blown away. Everything including the breast was tender and flavored. I cant wait to see what the future holds ! C'est la vie!
Alex I am a chef, I always look forward to seeing what you come up with next. your videos are inspireing og educational. i allways learn somthing from what you do. - it's like being there with you. so thank you! you keep me one my toes and whating to keep learning, even tho i have 20 years under my belt i the kitchen. keep up you amazing work
I used this recipe (and adding garlic powder and some paprika on top) and the chicken was one of the best I've ever had!! Great recipte!!
This is the series ive been waiting for! ive never tried rottiserie chicken better than the boughts ones! hope you learn the secrets fast cause im dying for a chicken like the one you showed
My sister and I make a version quite similar, but we use anchovy paste on the outside. It penetrates like no other flavor and really compliments the chicken.
I do the same sometimes and you're entirely correct. It's brilliant.
You should try it with a leg of lamb some time. Anchovy paste, garlic and a sprig of rosemary elevates lamb into something sublime. (Pouring a half bottle of white wine over it also helps.)
Miso paste is also great on chicken.
Ooh, nice one.
@@majcrash I'll have to give that a try. I love miso.
Merci Alex, voir tes videos remonte toujours le moral !
Brining either dry or wet works really well.. dry the skin as much as u can.. helps it crisp up. Oven low to start , high to finish.. Do love your channel! always a delight to watch!
I’m sooo looking forward to this new series!!
So happy to see you making a rotisserie chicken series. Best I've ever had is huli huli chicken here in Hawaii. We have a video on our channel where we try to perfect a recipe with our home rotisserie machine that sits over an open fire. We were inspired by your videos, Alex. Aloha!
Love this, made me want a chicken.
I really love spatchcocking - I don't know if it really makes a huge difference but it feels like the chicken cooks quickly and evenly
🎉🎉🎉this Old Ex Chef totally agrees Spatchcocking Chicken best over all method.
I will add one step we old chefs know. Brine your bird first and you will notice the moistness is thorough and through with less loss of juices at the end 🎉🎉🎉🎉🎉
That's the only way I cook a whole bird anymore. So much easier with more consistent results.
@@m.pearce3273Appreciate the tip. Thanks!
@@m.pearce3273 can't say I've ever tried brining - but I'll give it a go!
even dry brining is amazing and so so easy do it overnight! @@finalcoyotefly
And so it begins. I'm really excited for this next series
Alex I loved this video. Thank you!
In all honesty tho, I think about your dried pasta series all the time. Will you ever return to it?
As always, you make me hungry after watching your videos! 🍗🍗🐔
ALEX IS POSTING CONSISTENTLY... YES!!!!!!!
This is a good topic, in the US some of the stores supposedly use a bunch of additives in their rotisserie chickens.
I badly need this information before Thanksgiving Alex, I want to use it on a Turkey. The first chicken looked great, but the second one made my mouth water lol.
Niiiice! Happy to be out of the pizza and ramen series...
Nice to do something different!
Thanks Alex
The Anti-Chef channel did an interesting roast chicken comparison between Julia Child's, Thomas Keller's and Marcella Hazan's recipes about a month ago. I plan to try two of them. My current favorite is ChefStep's "glass" chicken done in my Anova Precision Oven. Shatteringly crisp skin, but it takes days to make
I get crunchy skin on mine with less effort. I spatchcock the bird, tuck the wings, dry it thoroughly with paper towels, and set it on a rack in the fridge 24hr in advance. This makes a nice pellicle on the skin. Then I basically follow Alex’s method - rub with olive oil, generous salt and pepper, and into a 425° oven until a thermometer in the breast reads about 145° Then I turn on the broiler until the skin is just the right color, usually 5 mins or so. Then I pull the chicken from the oven and let it rest for 10 mins, and the final temp in the meat will drift up to finish the full cook. Result is fully cooked white and dark meat with great skin flavor and texture.
@@paintballplayer700 As far as the "glass chicken" recipe, there's crunchy skin that will rapidly turn not crunchy. Then there there is a chemical reaction that results in a phase change that give irreversibly crunch skin that is so crunch that it shatters like glass. It may be too much work for some, but it is not the same result
@@bostonbesteats364 are you eating the chicken three weeks later? We like to eat ours fresh from the oven. Skin getting soft over time isn't a huge issue.
@@paintballplayer700 As everyone knows, the skin becomes softer by the time it hits the table, but apparently the laws of physics cease to exist in your kitchen (plus it was never really crispy in the first place) lol
I really like how you start with a premise in one video, and then you go on to up your game in the next videos. This was how I felt about your meatball journey (the only meatballs I make now). I can't wait to see how you unravel the secret of the rotisserie chicken.
Yessss!!! I’m looking forward to this series 🍗 🍗
Have you ever tried using a horizontal rotisserie at home? For me that yields the best chicken.
This is the search for the Holy Grail. Next to the perfect omelette this is the true test of a cook. I cannot wait for the next episode.
I'm so excited for this new series!!
I myself have been trying for years to recreate that simple baguette and rotisserie chicken I've had on holidays in France. Looking forward to this series more than most
Alex, the next time you come to the US, have someone take you to Costco to compare their rotisserie chicken. Or almost any large US grocery store. Curious how different they are from what you are used to.
American now living in Paris here, and the difference is immense. I think Alex would be too kind on such a comparison. It's like trying to compare top-notch BBQ ribs to something out of a gas station.
In France they start usually with local poultry and ingredients, and I'm sure Alex will cover the rest.
In the US is likely the bird sat in a freezer for days or weeks before the cook even saw it.
And they inject brine with sodium tripolyphosphate to keep it juicer for longer…
I’ve eaten them in Western Australia and they are lovely. (Not saying the French ones aren’t better)
Le poulet rôti a toujours été un mystère pour moi! Comment est ce possible que celui de la rôtisserie soit 10 fois meilleur que celui fait maison.. Un mystère que tu réussiras à élucider, j’en doute pas! Hâte de voir la suite 😋
Rien que le fait qu'il tourne sur sa broche change pas mal la manière dont ça cuit. Mes parents avaient un four avec une broche quand j'étais gamin et puis il est mort, ils en ont racheté un mais sans le tournebroche parce que cette option coute une blinde maintenant et est presque introuvable. Et bah le poulet du dimanche il était plus pareil du tout avec ce four là, pourtant le reste avait pas changé, juste le fait qu'il était plus cuit à la broche
The slow rotation distributes the juices more evenly, and all the skin gets exposed to the heat, so the fat layer can render and baste everything.
Most home cooks won’t invest in a rotisserie… I’m speculating Alex will explore spatchcock the bird.
Broche + le poulet récupere la graisse qui coule des poulets au dessus
To replicate a rotisserie chicken at home, you'd have to continually baste it, if possible (and that isn't). Instead, the fat and juices drain out.
@BiggMo i think he's actually gonna go full engineer on that chicken. But one of the trickiest parts is that a rôtisserie chicken is not a one-bird affair: it's rows of chickens dripping juices over each other, and I reckon that's the secret of moist meat
Loved the “home cooked” twist and am looking forward to the 2nd episode. 🎉
I am really excited for this series. I have the same problem, the bought poulet rôti is just so good. as of now, my favorite way to do it at home is the spatchcock method from Kenji Lopéz-alt. It's crispy on the skin, juicy meat, but you do not get the poulet roti juicy, oily sauce that we like. looking forward to see what you will come up with.
I've never anticipated an Alex series more than I am right now.
thank goodness - I was afraid we were going to have an UNSCIENTIFIC video!
Things I would like to learn;
how much filling the cavity flavours the meat (I suspect it flavours the gravy much more)
I tend to make a herby, salty compound butter, then apply that under the skin to self-baste the chicken as it cooks. I'd like to see this explored
Oh my gosh. Alex, you made me hungry. And I was eating while I was watching this! So looking forward to the next video.
Yesss. I am here for this series.
That rotisserie chicken looked amazing.
They are! If you go to France set one evening aside to eat in, go buy a poulet rôti (market preferably) and potatoes to go with it, and deli sides of your choice. Especially for Americans, it's an experience to remember. But fair warning, French cuisine will ruin you on American fare.
Honestly, try doing your same technique but in an air fryer, completely blew my mind the first time I tried it - crispier, juicer, delicious!
Alex! Love the video. Could you share where you got the rotisserie chicken from?
I am so excited about this journey. I have been trying for years to come close to that memory that Alex describes.
There's a chain restaurant here in Singapore that specialises in French-style roast chicken (horrendously overpriced though) and there's something special/unique about the flavour that I can't pinpoint specifically, it's some kind of herb blend that I'm unfamiliar with. Hopefully this series will help unravel the mystery.
Singapore white chicken is nice~.
It's Knor stock pot rubbed onto the chicken.
Herbs de provence perhaps?
@@Crowbars2 herbs de Provence isn’t that good
@@xyz0zyx I'll keep an eye out for it but I don't believe we have those here, the only similar Knorr's product are their buillion cubes.
You're adding too many liquids and sources of liquids, so you're steaming the chicken when you're wanting the flavors of what roasting does.
I eat a lot of roast chicken atm and i must admit i need to up my chicken game too cant wait for your next vid!!!
Love the raw honesty.
This looks like an excellent method for roasting chicken can't wait to try it
I think Jacques Pépin is a criminally forgotten chef.
I always liked and trusted what he said. - Good to see you still doing well. I used to talk to you on the Jamie competition before you became The French Guy :)
7:14 "I don't feel like a fraud if I serve this dish to people." Man, I know this feeling.
Wow! I know what you mean, Alex! You did so well and tried so hard! I used to live in L.A., Ca.,and would buy a whole cooked and beautifully seasoned chicken from a store that I’ve never been able to match. The chef came from South America and made magic with spices and slow cooking…I’m wondering if it was cooked on a rotisserie? It was unbeatable! Thanks, Alex! Love your passion for cooking.
When I was a kid I used to plan my week around the next big episodes of my favorite TV shows. I never thought I’d feel the same way again about a roast chicken video. I better hit the bell.
hey Alex! Love the video as usual. Have you ever thought of crisping up the skin like peking duck? I've never given it a thought but would love to hear your opinion about it. 😅
When I was a young child we went to Jersey on a holiday, that ment we had to spend a night in France traveling there by car and ferry. That evening in France we went to a restaurant and we had roasted chicken and it is to this date (30+ years) the best thing I've ever eaten. I've eaten roast chicken since in restaurants all over europe and do a pretty damn good one myself (I'll make one this saturday due to the family demands for it) but never came close to that taste. Maybe it's rose-tinted childhood memories, but no other food in my childhood has stood out like this in experience.
Alex please come to Peru! I know you will have an amazing culinary experience. We might have the best Roast Chicken.
¡Verdad!
I've got a Ronco Set-It-And-Forget-It rotisserie that I have had for almost 20 years. And while I have 7 different grills, smokers and other cooking devices I always use the Ronco to roast whole chickens. It's easier and pretty much fool proof. I think it is the high temperature near the elements but the rotation that keeps everything from burning that is the key. I don't know though so I look forward to the next episode.
Lol I remember those infomercials! Some of the best Sunday morning TV entertainment was these infomercials.
Nothing like a good roast chicken...its just the best. One of my favorite things that I love to do and then make stock afterwards. I tend to use the French Laundry recipe with winter root vegetables.... I also dont like to sit it in the pan.
I am really looking forward to this series. As a home chef, I have mastered many dishes and consider myself to be pretty good but one thing I have not been able to make to my satisfaction is roast chicken. I have tried using the rotisserie on my grill, I have used my smoker, I have used a vertical roaster in the oven. I have tried different spices and also brined the chicken. Sometimes it's pretty good but it still is not the way I want it. I hope this series will give me a few more tricks that will elevate my chicken to the next level.
Sometimes, no matter how hard we try, there are things we cannot do. I have tried a thousand times by many different methods and cannot make pork crackling. Best I can do is get proper crackling over 20% of a leg.
Now, you’ll probably say, ‘remove skin and cook it separately/grill it’,tried and failed ☹️.
My comment disappeared...basically it read "merci bo cou" & merci for how well you honor Jaques Pepin, my hero after Julia Child (I grew up with her antics on public television when all I could perform was to over easy an egg).
You Alex honor that legacy and I thank you.
the comments section under your videos is probably the best I've seen across the internet:) so many beautiful chicken anecdotes for this one
This will be so good! And again... i am hungry after watching your episodes Alex :D
Bonjour, ce weekend je vais essayer votre façon de faire un poulet qui semble vraiment délicieux 😋
Looks divine!!!!! Rotisserie is the best especially if it's done using charcoal 🤤
I worked in a deli where we made tons of rotisserie chickens. The key is in the title: rotisserie. As they go around and around on their Ferris wheel, they are dripping their beautiful fats and juices on the chickens below them ... which gives them 24/7 basting and incredible flavor. Impossible to duplicate at home. Plus, they are injected with flavors. Good luck.
Oh! The drama at 7:40 is fantastic!
You should try the pollo sentado recipe!
The way to cook vertically on a beer allows to simply cook all the skin perfectly and to have beer inside allows the meat to avoid drying with the steam !
I'm french and roasted chicken was my sunday dish but this recipe goes beyond !
By the way, I really like your content and the way you approach the cooking with a really scientific way with experiments and improve !
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Very excited for this little series! :)
Hyped for this series 🐔
Here in Chile this is a big thing too, the best roast chicken memory I have is from place where they left the chicken in salt water over night and use charcoal and not gas to cook. I can't wait for next episode.
I am so looking forward to your rotisserie journey Alex. Rotisserie chicken is clearly the best chicken in Australia too, done over coals, the flavour is unbeatable.
I have tried to copy it at home and have a coal fired rotisserie but I have not matched what I can buy at the charcoal chicken shops in every suburb in the country. I am hoping to learn something on this one.
IGA, all sorts. I have it with a can (or two) of creamed sweetcorn and mash from Royal Blue spuds. Can’t beat it.
I just picked up a really nice chicken from a local butcher shop. I was just going to roast it in my usual way, but now I'm excited to see what you come up with, Alex!
I love Alex Videos. Your're doing great.
Sometimes your Channel feels like your Podcast. Started a new Ramen Season.....new Studio, Rotisserie Chicken, nice Omletttes...wait what about the Ramen season? :D
Hi Alex, what about to use a good brine? And also use the rotiserie fuction of the oven
I'm English and my wife is French and daughter is 50/50, we always have roast chicken on sundays, in fact, I'm watching this with one in the oven (Sunday afternoon)! I've tried rotisserie on the BBQ, spatchcock on the BBQ and in the oven and I can never get that juiciness you can from a store bought rotisserie even when cooking to temp, etc. So I'm looking forward to this series!
I fucken love you Alex! This has been an obsession of mine for a while now! The simplicity of roast chicken is up there as one of the greatest dishes on the planet. Every culture has their version. I’ve been watching ASMR Videos of how they do Rotisserie chicken in places like Japan and Korea. There’s so much to learn! This rabbit hole goes deep! Let’s go my friend I’m so excited to watch this unfold!!! 🔥🐓🍽️
I need to go to france just to eat a whole chicken now. That thing looks amazing.
Looking forward to the Rotisserie Chicken Adventure. I like rotisserie chicken very much, especially when filled with garlic.
Love your technique. It is very close to my own. Eeping the cavity stuffed with a combo of fresh herbs and a little lemon... perfection! However, I brine the chicken with a herb and a little brown sugar solution for 36 hours. Before roasting, I pat it down and use a hair drier on it. Then I slide heavily herbed and lightly salted butter under the skin. Roasting is done similarly, but the chicken is basted every 15 minutes or so. The brine gives the most succulent bird, without the rotisserie. And the pan juices are ready made gravy. It is one of the cheapest but most satisfying Sunday dinners ever.
That said rotisserie chicken is still awesome. Will view your next video with awe, no doubt.
I love moist chicken that is not cooked a second too long and I was hungry when I watched this. Thanks for that 😂