I remember in the early 2000s when I got a recipe for spatchcocked chicken from Martha Stewart's Everyday Cooking magazine ... what a gamechanger for me! I believe I told everyone I knew in Toronto about this method! The best part was suspending the chicken (in a broiler pan) over some sliced potatoes and onions - the chicken juices and schmaltz dripped down during cooking and made a no-effort side dish. Serve with a salad, and that's dinner! So fantastic! After that, I was a chicken evangelist re: spatchcocking! (Plus, it's fun to say!) 😂
Yes, you can do a turkey by spatchcocking and roasting on a sheet tray. I’ve done it twice using birds about 11-13 pounds. The cook time was about 1 hour and 50 minutes give or take, if I recall correctly.
Spatchcocking also puts some slack in the skin, especially at the hip. Since skin shrinks during kicking, a non-spatchcocked bird can sometimes suffer skin splits. The slack from spatchcocking allows the skin to shrink with less risk of breakage because it's not under tension anymore.
Forget the kitchen shears. Go to your DIY store and get some pruning shears. Give them a good wash and now you have a cutting tool that works with ease.
Fantastic job, Dan, with a healthy dose of your wry humor! I wasn't sure why people separate the skin from the meat. You clarified the matter quite nicely. I've been cooking for over 60 years, and I know there's always more to learn.
In some other countries they spatchcock through the breast. It's easier and gives you a roasted back bone for stock. It also makes it easier to cut off the pieces of the chicken. 🍗🐓
Ooh, I love that because the back is actually my favorite part of the chicken. I never use it for stock - it gets roasted along with the other parts of the chicken and then I chow down on it.
Buying all my meat now at a great butcher shop. Their chickens are 2.5-3 lbs like they should be. No water in it. I can fry this chicken! That stuff in the grocery store is weird lately. Spatchcocking has been my preferred prep when baking. If you like the skin crispy, this is the way.
@@angelbulldog4934I think the ones at the butcher are raised the way they used to be without all the hormones that create the artificial growth we see nowadays. "Real" birds, not stewing chickens.
"Now something I've been wanting to do my whole life. Flip the bird on TV." Bridget Lancaster, ATK TV S1, E2 - The Perfect Roast Turkey - Original air date: August 11, 2001.
Another excellent episode. The only difference I would have to say is that my refrigerator is filled with other jars and bowls and packages of other food, while yours looks like a sterile cooling chicken mausoleum from the future.
When you put the chicken in the pan, do you Brown both sides or are you just heating the pan in preparation for putting it in the oven? I did not notice any background noise or music. I had to go back and replay the video. Yes there is music. It didn't bother me but I would have no problem with leaving it out. I don't understand why they would add music when someone is speaking. It would be distracting to a lot of people.
Thanks, Dan! Great info. I did not know about air chilled vs water chilled. I’m assuming if air chilled isn’t on the packaging it must be water chilled. BTW, I didn’t even notice the music until I read comments! I was too focused on your information.
I roast in the oven with a beer-can stand. Even cooking. More even if you use/have a convection fan. Turn chicken breast side towards front of oven if no fan is used The bowl of beer can stand catches all the juices/fat. less mess and easier clean up.
I like the background music, it adds to the fun of the video. I have always loved watching ATK, they are all about cooking a good meal but still have fun while they are cooking. So leave the music in please. Thank you.
Try painting mayo on the bird rather than butter. It does the same job but doesn’t run off like butter. Better yet blend fresh herbs into the mayo. Try it you will love the result.
The first thing I do is remove the wishbone. It helps with spatchcocking and carving when it’s done. I’ll try your mustard pan sauce next time. Sounds yummy
"Now something I've been wanting to do my whole life. Flip the bird on TV." Bridget Lancaster, ATK TV S1, E2 - The Perfect Roast Turkey - Original air date: August 11, 2001.
@@yvonnetomenga5726 Seasonal alliums that you can't possibly get unless you can forage them or have access to a serious farmer's market. Leeks or even scallions would be a good substitute.
This may be common knowledge, but if you're using Morton kosher salt rather than Diamond Crystal, use half of what is called for with Diamond Crystal. Morton is "saltier", so if you use the same amount your food will come out too salty. Bone apple teeth!
ATK's conversion from table salt to Diamond Crystal kosher salt and Morton's kosher salt is 1 tsp table salt = 2 tsp DCKS or 1.5 tsp MKS. Or further to what @mattsnyder4754 said, with a scale those given amounts will all weigh the same.
So how do you make the beans and also make the sauce? I'm thinking pour off half the chicken juices and build the sauce in the original skillet while doing the beans in a separate pan. What do you think?
I was pretty sure I wasn't going to see the method that was inspired by the electricity going off! I have to share this, especially with those who think butterflying and spatchcocking are the same thing! May I ask you to do a video on pyrex vs. PYREX?
I cook the whole chicken in the oven at 200 degrees centigrade. I baste the chicken with butter infused with black pepper. I might add some garlic to the cavity. Cooking time : 30 minutes per kilo. Add vegetables for the last half hour. The chicken is so moist that you will not believe it. I cheat with a spreadsheet that calculates how long to cook the chicken before adding the veg.
i dont have kitchen shears so i cut the backbone out with a cleaver lol then i place the chicken on a allcald pan and put that directly in the oven without foil. I want to do this method with the thanksgiving turkey this year but have a 24 hour sugar/salt brine then dry it out in the fridge for another 24 hours. you could have brine'ed the chicken too but i think you actually covered that in another episode.
So salting... How do you feel about using flavored salt, garlic, onion, celery or seasoned salt as opposed to regular salt for added flavor? A combination of salts?
Garlic salt is awesome, but I would only use it to season right before roasting. It can be a bit intense. So if you’re going to leave a salted chicken in the fridge overnight, just use kosher salt.
It does not appear to be a formal recipe: 0:18 but today I want to talk more 0:20 broadly about the best practices you 0:21 need to know to consistently nail a 0:23 perfect roast chicken So this seems to be an amalgam of techniques pulled from several recipes - no single recipe calls for spatchcocking, separating the skin, poking the fat pockets, salting, leaving uncovered in the fridge for a day, basting with butter, etc. Maybe a couple of them but not all. I found roasting at 400F interesting because it seems most of their recipes call for a hotter oven and cooking until the white meat registers 160F even though they've been talking about carryover cooking for decades.
ATK/Dan Recent health issues have me on a restricted salt diet. I have looked through the ATK recipes and have found little info on cooking with low/no salt. Any resources you are aware of? My daily intake is less than ¼ tsp/day, so you can imaginge the challenge... Thanks
Best easiest roasted chicken recipe I've been using for years: 3-6 lb bird salt/pepper/olive oil top, bottom and inside 15-25 mins 425 50-80 mins 375 10 minute rest So easy and so delicious.
If you want to take crispy skin to the next level, make a "glass" chicken by air drying in the fridge for 7 days. The skin goes through an irreversible chemical reaction that can no longer absorb moisture and will stay permanently, shatteringly crispy when cooked. (ChefSteps)
I still don't get how "carry-over cooking" gets heat to go down into a bird (or any other roasted meat for that matter). Heat rises. Cold goes down. So as soon as you remove your roast from the oven and set it in your room temp kitchen whatever heat is there near the surface of the meat is going to start dissipating up, away from the meat beneath its surface. I've checked this many times with an instant read thermometer and the temp inside the chicken (or beef roast, or steak, or meatloaf, or whatever) may hold for a minute or two, but more-or-less immediately starts going down, not up. So, I may be wrong, or my ir thermometer may be faulty, or the meat from the supermarket malfunctions, or whatever, but logically, the idea that heat will go down into meat after removing it from the oven is just odd.
If you stand under a heater, you will feel heat. Yes, hot air rises and cold air sinks, but the adjacent air (and meat) molecules have heat energy transferred to them, even if they are below the warmer molecule.
Temperature will move a long any temperature gradient. With the meat surface being the hottest spot on the chicken it is surrounded by two gradients, the outside air which is colder and the inside meat which is also colder. Some heat will move to the outside air to warm it up, some heat will go to the inside meat to warm it up and it‘ll keep doing that until all three areas are at the same temperature.
I tried this the other day with a ribeye. I took it off my propane grill when the middle of the steak reached 130. The temp near the surface of the steak was 140-145. I put my probe back in the center and over 5-6 minutes it went up about 6 degrees. The heat from the surface radiates in all directions, mostly up but not exclusively.
Think of it this way: whatever meat you’re cooking heats from the outside (heated air) to the inside. The heat transfers from the hotter outer layers through the inner layers of meat. The meat is cooking itself, really. It’s equalizing the temperature by pushing heat to the cooler portions. Additionally, while hot air rises and cool air drops, water is way more effective at conducting heat than air. Think of heating a metal rod or coil. It doesn’t matter which direction it’s pointing; the heat is going to spread through the metal. The same applies to your chicken. At least until it runs out of heat to transfer
The main problem I see with this method is not being able to make stuffing. It is so much better flavored and textured when cooked in the chicken than when it is prepared on its own.
@opwave79 i haven't done this in a long time but i put potato chunks under the chicken and they were divine. I may buy a bird this weekend because of this video
Best to keep the stuffing separate. The heat can't properly get inside of the stuffing, without overcooking the chicken. That's a risky thing to get salmonella.
I've heard that also, but my experience has been the opposite. My stuffing always gets to the correct safe temperature without overccooked chicken or turkey. I like the idea of putting it under the spatchcocked bird.@dwaynewladyka577
ATK's RUclips folks are a bit inconsistent in providing all the links they should, but how hard is it to find another ATK What's Eating Dan? video? 🤷♂
@@charlieharris3240 Probably not hard at all. I'm just the kind of person that likes to see others do a good job, so mention when they miss something or do something wrong. Always strive for success!
@@OneWildTurkey The promised link to Lan's video is missing too. Mentioning anything in the YT comments does nothing. If you want action, you have to contact ATK directly, but it can be tedious depending on the subject matter. Screenshots may be required.
I'm a big fan but... Dan it strikes me as wrong to cook a chicken and then add more chicken stock to make the sauce. Real households bake a chicken...and then we make the sauce out of all of the drippings. We don't throw that out and we add water and maybe some wine to make the sauce. To put it bluntly, throwing away chicken flavour only to add chicken flavour with stock is silly.
A lot of the drippings are fat. You don't need all that fat for a pan sauce. Dan said to pour off all but a tablespoon of the *fat* - keep the drippings: 7:40 let's whip up 7:43 that pan sauce I'll pour off all but 1 7:45 tblspoon of fat from the skillet then 7:46 I'll soften some shallot and garlic and
Every food video ever made is ruined by the host eating the food. Besides the fact that they are obligated to say it tastes good, watching people chew on food is vile.
Everyone, please thumbs down this video so that Dan will get them to remove the stupid background music. Ever attended school? There's a reason why teachers don't have music playing while they talk. IT'S DISTRACTING!!!
I remember in the early 2000s when I got a recipe for spatchcocked chicken from Martha Stewart's Everyday Cooking magazine ... what a gamechanger for me! I believe I told everyone I knew in Toronto about this method! The best part was suspending the chicken (in a broiler pan) over some sliced potatoes and onions - the chicken juices and schmaltz dripped down during cooking and made a no-effort side dish. Serve with a salad, and that's dinner! So fantastic! After that, I was a chicken evangelist re: spatchcocking! (Plus, it's fun to say!) 😂
I lay the spatchcocked chicken on a cookie sheet resting on top of a Le Creuset Dutch oven containing boiled smashed baby potatoes...YUM!
@@BenandJuliasMom My mouth is watering!
So...what time is dinner? 😍
Martha is a celebrity not a chef.
@@Mac-t4y She only won a James Beard Award. How about you?
@@Mac-t4y Naw.
I forgot about spatchcocking a chicken, I agree it makes more since breaking it down this way. Thanks for the excellent instructions and recipe!👍💕
Yes, you can do a turkey by spatchcocking and roasting on a sheet tray. I’ve done it twice using birds about 11-13 pounds. The cook time was about 1 hour and 50 minutes give or take, if I recall correctly.
Spatchcocking also puts some slack in the skin, especially at the hip. Since skin shrinks during kicking, a non-spatchcocked bird can sometimes suffer skin splits. The slack from spatchcocking allows the skin to shrink with less risk of breakage because it's not under tension anymore.
Forget the kitchen shears. Go to your DIY store and get some pruning shears. Give them a good wash and now you have a cutting tool that works with ease.
That works. I've also used tin snips. I wash after use, wipe dry,, wipe with oiled paper towel, then wipe with dry paper towel.
"If Jacques Pépin says this is how you roast a chicken, this is how you roast a f-ing chicken"- Anthony Bourdain
No truer words have ever been spoken.
Word.
Fantastic job, Dan, with a healthy dose of your wry humor! I wasn't sure why people separate the skin from the meat. You clarified the matter quite nicely. I've been cooking for over 60 years, and I know there's always more to learn.
In some other countries they spatchcock through the breast. It's easier and gives you a roasted back bone for stock. It also makes it easier to cut off the pieces of the chicken. 🍗🐓
So just cut down the middle and splay with each breast half at the sides? (Just creating a visual in my head to be sure I understand.)
Ooh, I love that because the back is actually my favorite part of the chicken. I never use it for stock - it gets roasted along with the other parts of the chicken and then I chow down on it.
Oh Dan, you remain the cutest and best host on RUclips.
I totally agree. I have a mad crush on Dan! ❤
Buying all my meat now at a great butcher shop. Their chickens are 2.5-3 lbs like they should be. No water in it. I can fry this chicken! That stuff in the grocery store is weird lately.
Spatchcocking has been my preferred prep when baking. If you like the skin crispy, this is the way.
Yeah, you can’t find a chicken under 5 pounds anymore.
@betsystone5733 Stewing hens are okay for soup and such but that's a frankenbird!
@@betsystone5733 My local Aldi sells Perdue "Reserve" chickens that are 3.5 lbs. for $6.25.
I have never once investigated whether there's a butcher anywhere nearby. Excellent suggestion.
@@angelbulldog4934I think the ones at the butcher are raised the way they used to be without all the hormones that create the artificial growth we see nowadays. "Real" birds, not stewing chickens.
"Next, flip the bird", Bah Ha, Ha, Ha! Nice pun.
"Now something I've been wanting to do my whole life. Flip the bird on TV." Bridget Lancaster, ATK TV S1, E2 - The Perfect Roast Turkey - Original air date: August 11, 2001.
Simply wonderful as with all his material. Dan is also a gifted writer, or has a good one on staff.
Great video Dan!
You can spatchcock a small turkey too.
Spatchcocking looks to be my most valuable takeaway from this tutorial. Can't wait to try it out this weekend.
Thankyou.
Another excellent episode. The only difference I would have to say is that my refrigerator is filled with other jars and bowls and packages of other food, while yours looks like a sterile cooling chicken mausoleum from the future.
It's in a food lab...of course it looks empty!
Bell and evens is far superior but WAY More expensive even from the company store,lucky me they are in my home town!
When you put the chicken in the pan, do you Brown both sides or are you just heating the pan in preparation for putting it in the oven?
I did not notice any background noise or music. I had to go back and replay the video. Yes there is music. It didn't bother me but I would have no problem with leaving it out. I don't understand why they would add music when someone is speaking. It would be distracting to a lot of people.
I usually don’t brown both sides since spatchcocking makes the top flat, facilitating an even browning in the oven.
Thanks, Dan! Great info. I did not know about air chilled vs water chilled. I’m assuming if air chilled isn’t on the packaging it must be water chilled. BTW, I didn’t even notice the music until I read comments! I was too focused on your information.
I roast in the oven with a beer-can stand. Even cooking. More even if you use/have a convection fan. Turn chicken breast side towards front of oven if no fan is used
The bowl of beer can stand catches all the juices/fat. less mess and easier clean up.
This was great info!
I like the background music, it adds to the fun of the video. I have always loved watching ATK, they are all about cooking a good meal but still have fun while they are cooking. So leave the music in please. Thank you.
Try painting mayo on the bird rather than butter. It does the same job but doesn’t run off like butter. Better yet blend fresh herbs into the mayo. Try it you will love the result.
I learned that from a clip from the NYT. Amazing technique.
The first thing I do is remove the wishbone. It helps with spatchcocking and carving when it’s done. I’ll try your mustard pan sauce next time. Sounds yummy
Flip the bird! Dan, I laughed out loud! Love it. Thanks.
"Now something I've been wanting to do my whole life. Flip the bird on TV." Bridget Lancaster, ATK TV S1, E2 - The Perfect Roast Turkey - Original air date: August 11, 2001.
Would a cast iron frying pan be okay?
Well you'll remove a lot of the non-stick seasoning of cast iron if you make acidic sauces in it.
Absolutely OK. Toss some ramps in the rendered fat towards the end of roasting, and you'll be in heaven.
@@bostonbesteats364 • What are "ramps"?
@@yvonnetomenga5726 Seasonal alliums that you can't possibly get unless you can forage them or have access to a serious farmer's market. Leeks or even scallions would be a good substitute.
@@theodore6548 • Thanks for the information. 👍
Nice method and the bonus pan sauce. Thanks!!!
I always cook my Costco rotisserie chicken this way. Game changer. So good. 😋
This may be common knowledge, but if you're using Morton kosher salt rather than Diamond Crystal, use half of what is called for with Diamond Crystal. Morton is "saltier", so if you use the same amount your food will come out too salty. Bone apple teeth!
I believe you. He said Diamond Salt is ‘hollow’. That might explain it.
Yes. Unless you’re going by weight instead of volume.
ATK's conversion from table salt to Diamond Crystal kosher salt and Morton's kosher salt is 1 tsp table salt = 2 tsp DCKS or 1.5 tsp MKS. Or further to what @mattsnyder4754 said, with a scale those given amounts will all weigh the same.
To me the price difference between Diamond and Morton is prohibitive. I use Maldon flakes for my "good" salt.
@@mattsnyder4754 And Dan is going by volume. Hence….the difference
Wonderful video! Thanks for the great information!
Is it ok to do the same method with a small turkey? I'm thinking of Thanksgiving and how to cut time cooking the turkey
I did my turkey this way a few years ago. A 12 pound bird was cooked beautifully in 90 minutes! Best turkey I ever made.
@@kathywright15 wow, thanks for your input! Did you put it in brine or just same as this chicken?
Thank you, Dan!
So how do you make the beans and also make the sauce?
I'm thinking pour off half the chicken juices and build the sauce in the original skillet while doing the beans in a separate pan.
What do you think?
Dan is a national treasure
I was pretty sure I wasn't going to see the method that was inspired by the electricity going off! I have to share this, especially with those who think butterflying and spatchcocking are the same thing! May I ask you to do a video on pyrex vs. PYREX?
I cook the whole chicken in the oven at 200 degrees centigrade. I baste the chicken with butter infused with black pepper. I might add some garlic to the cavity.
Cooking time : 30 minutes per kilo. Add vegetables for the last half hour.
The chicken is so moist that you will not believe it.
I cheat with a spreadsheet that calculates how long to cook the chicken before adding the veg.
i dont have kitchen shears so i cut the backbone out with a cleaver lol then i place the chicken on a allcald pan and put that directly in the oven without foil. I want to do this method with the thanksgiving turkey this year but have a 24 hour sugar/salt brine then dry it out in the fridge for another 24 hours. you could have brine'ed the chicken too but i think you actually covered that in another episode.
Dan,,,one of your best videos.
Spatchcocking is great, but it is crucial that you do not cut off the oysters, which are the best two bites on any bird.
Great Video Info.
So salting... How do you feel about using flavored salt, garlic, onion, celery or seasoned salt as opposed to regular salt for added flavor? A combination of salts?
Garlic salt is awesome, but I would only use it to season right before roasting. It can be a bit intense. So if you’re going to leave a salted chicken in the fridge overnight, just use kosher salt.
Is this recipe on their site? Doesn’t appear to be one of those listed.
It does not appear to be a formal recipe:
0:18
but today I want to talk more
0:20
broadly about the best practices you
0:21
need to know to consistently nail a
0:23
perfect roast chicken
So this seems to be an amalgam of techniques pulled from several recipes - no single recipe calls for spatchcocking, separating the skin, poking the fat pockets, salting, leaving uncovered in the fridge for a day, basting with butter, etc. Maybe a couple of them but not all. I found roasting at 400F interesting because it seems most of their recipes call for a hotter oven and cooking until the white meat registers 160F even though they've been talking about carryover cooking for decades.
ATK/Dan Recent health issues have me on a restricted salt diet. I have looked through the ATK recipes and have found little info on cooking with low/no salt. Any resources you are aware of? My daily intake is less than ¼ tsp/day, so you can imaginge the challenge... Thanks
Best easiest roasted chicken recipe I've been using for years:
3-6 lb bird
salt/pepper/olive oil top, bottom and inside
15-25 mins 425
50-80 mins 375
10 minute rest
So easy and so delicious.
@@gregvandell Thank you!🙏
I am not much of a cook, but I am trying to learn. Could I add rue to the sauce and make it a gravy?
Yes, definitely. (Roux)
When you spatchcock a chicken, how do you avoid losing the oysters?
Air chilled is up to $30+ per chicken... vs a Foster Farms 4% water infused at $0.79 per pound on sale or
@ 2:20... priceless! 🤣🤣
If you want to take crispy skin to the next level, make a "glass" chicken by air drying in the fridge for 7 days. The skin goes through an irreversible chemical reaction that can no longer absorb moisture and will stay permanently, shatteringly crispy when cooked. (ChefSteps)
I still don't get how "carry-over cooking" gets heat to go down into a bird (or any other roasted meat for that matter). Heat rises. Cold goes down. So as soon as you remove your roast from the oven and set it in your room temp kitchen whatever heat is there near the surface of the meat is going to start dissipating up, away from the meat beneath its surface. I've checked this many times with an instant read thermometer and the temp inside the chicken (or beef roast, or steak, or meatloaf, or whatever) may hold for a minute or two, but more-or-less immediately starts going down, not up. So, I may be wrong, or my ir thermometer may be faulty, or the meat from the supermarket malfunctions, or whatever, but logically, the idea that heat will go down into meat after removing it from the oven is just odd.
If you stand under a heater, you will feel heat. Yes, hot air rises and cold air sinks, but the adjacent air (and meat) molecules have heat energy transferred to them, even if they are below the warmer molecule.
Temperature will move a long any temperature gradient. With the meat surface being the hottest spot on the chicken it is surrounded by two gradients, the outside air which is colder and the inside meat which is also colder. Some heat will move to the outside air to warm it up, some heat will go to the inside meat to warm it up and it‘ll keep doing that until all three areas are at the same temperature.
I tried this the other day with a ribeye. I took it off my propane grill when the middle of the steak reached 130. The temp near the surface of the steak was 140-145. I put my probe back in the center and over 5-6 minutes it went up about 6 degrees. The heat from the surface radiates in all directions, mostly up but not exclusively.
Thanks for all the helpful explanations. I'll keep trying to get it.
Think of it this way: whatever meat you’re cooking heats from the outside (heated air) to the inside. The heat transfers from the hotter outer layers through the inner layers of meat. The meat is cooking itself, really. It’s equalizing the temperature by pushing heat to the cooler portions.
Additionally, while hot air rises and cool air drops, water is way more effective at conducting heat than air. Think of heating a metal rod or coil. It doesn’t matter which direction it’s pointing; the heat is going to spread through the metal. The same applies to your chicken. At least until it runs out of heat to transfer
What's eating Dan? Nothing. He's at the top of the food chain... (from The Lion King)
Wow. Just salt and butter. You know your audience😂
The main problem I see with this method is not being able to make stuffing. It is so much better flavored and textured when cooked in the chicken than when it is prepared on its own.
Just stick the stuffing under the spatchcocked chicken. ATK did that 20 years ago and recently did the same with a turkey.
Agree re stuffing underneath the spatchcocked chicken. I’ve done stuffing, veggies, even potatoes under the chicken.
@opwave79 i haven't done this in a long time but i put potato chunks under the chicken and they were divine. I may buy a bird this weekend because of this video
Best to keep the stuffing separate. The heat can't properly get inside of the stuffing, without overcooking the chicken. That's a risky thing to get salmonella.
I've heard that also, but my experience has been the opposite. My stuffing always gets to the correct safe temperature without overccooked chicken or turkey. I like the idea of putting it under the spatchcocked bird.@dwaynewladyka577
2:21
Salt's hidden talents video? Link 'under' the video?
ATK's RUclips folks are a bit inconsistent in providing all the links they should, but how hard is it to find another ATK What's Eating Dan? video? 🤷♂
@@charlieharris3240 Probably not hard at all. I'm just the kind of person that likes to see others do a good job, so mention when they miss something or do something wrong. Always strive for success!
@@OneWildTurkey The promised link to Lan's video is missing too. Mentioning anything in the YT comments does nothing. If you want action, you have to contact ATK directly, but it can be tedious depending on the subject matter. Screenshots may be required.
I'm a big fan but... Dan it strikes me as wrong to cook a chicken and then add more chicken stock to make the sauce. Real households bake a chicken...and then we make the sauce out of all of the drippings. We don't throw that out and we add water and maybe some wine to make the sauce. To put it bluntly, throwing away chicken flavour only to add chicken flavour with stock is silly.
A lot of the drippings are fat. You don't need all that fat for a pan sauce. Dan said to pour off all but a tablespoon of the *fat* - keep the drippings:
7:40
let's whip up
7:43
that pan sauce I'll pour off all but 1
7:45
tblspoon of fat from the skillet then
7:46
I'll soften some shallot and garlic and
That music is atrocious it’s like trying to listen to someone in the middle of a gig.
I didn't even notice it, but I wonder why they think it's needed.
Every food video ever made is ruined by the host eating the food. Besides the fact that they are obligated to say it tastes good, watching people chew on food is vile.
There seem to be divergent opinions on this, but I detest watching/listening to people eat. Some are decidedly more disgusting than others.
Carryover cooking is real. Carryover cooking of 15 more degrees is NOT real.
It'll depend on how massive your chicken is. Even at 3lb., 8°F is a fair assumption.
Also depends on how hot and fast you cook it, the hotter the oven, the more carryover cooking
Let's ditch the annoying background music while he's talking! What's the point?!!
Stop the music!!!!!!!!!!!
The constant background noise is distracting and annoying. Please omit it in future videos. Thank you.
What background noise?
I don't hear it
Are you referring to the background music? I think the volume is low enough and I don’t find it distracting but to each their own.
Not losing sleep over it, but the music bed should have ended at 36 seconds.
There is no noise. Maybe you mean the music. Or Dan’s voice.
So sad Dan used a volumetric salt ratio. 😢
He said BOTH tsp and grams actually.
@@bostonbesteats364 he did? My apologies to my hero Dan. I'll have to rewatch it. My bad.
@@jameshobbs At least in the graphics posted. I'm not sure about verbally
"kitchen top cooking" also known as carry over cooking. Don't think that sounded as good" as you think it did lol
Is this a ballet? Why the music??? Distracting!!!!! Competing with Dan's presentation!
Everyone, please thumbs down this video so that Dan will get them to remove the stupid background music. Ever attended school? There's a reason why teachers don't have music playing while they talk. IT'S DISTRACTING!!!
Firdt comment 🎉