You folks have the most instructive and entertaining cooking videos ever. It took me years to discover pasteurization times and then doing the spatchcock format for the chicken. And I only learned about high oven temps a couple weeks ago! So i know your information is spot on. I can't wait to see more of your videos. Really really well done. Congratulations for being so awesome!
Nicely explained and demonstrated. I have Kenji’s book (The Food Lab) and have tried many of his techniques, including the roast spatchcock chicken and it is amazingly delicious. Well done and thank you. 👍😀🐓🐓
Yes it is. What Kenji and Katie did not demonstrate that you need to salt both sides of the bird and overnight it in the fridge uncovered (2 days is OK, too). The salt on the skin will dry out the skin, too, so you get that nice crunch you heard in the video.
I always dry brine which is better than wet brining, also i spatchcock all my poultry, and leave it on the counter to warm up for 2-3 hours with a big bag of ice covering the breast. That way when i cook it, the breast i want around 155-157 (it will just hit 160-162 Perfect every time), and the dark meat hits 180-190. Yes trust me cook your dark meat to that temp and it will come out so much better.
Temp the breast. The thighs are going to get more heat because they are on the outside, so they are partially shielding the breasts. When the breast is 150F the thighs should be about 165F. That is what my thermapen said Sunday when I roasted a chicken.
I use this exact method when roasting my chickens and I've always tempted to 165. However, even at 165, I've found that the meat ends up being chewier, stringy, and kind of elastic in texture as well as some parts especially near the bone are quite pink or red and very difficult to remove from the bone. After a lot of 165 chickens, I started letting them go to 180/190 and they turn out much better texturally. What's happening here?
In another video he talks about getting your legs much hotter. I believe its due to the breakdown of cartilage and other tissues that require prolonged exposure to 165 plus. Kind of the same thing that happens when you braise or slow-cook stew meat. That would be my guess anyway, if you're talking about thigh / leg / wing meat as opposed to the breast meat. If you spatchcock like he did and you have a chicken with a very large breast, you can potentially get into a situation where you have 150 breast and 180+ thigh, which to me is perfect. I think I've even taken breasts out at 140 - 145 to arrive at 150. The increase in juiciness in the breast meat is hugely noticeable. Def recommend avoiding 165 breasts if you are willing to take a very small risk.
I literally had to stop the video each time you mentioned a temperature to convert it to celsius. Guys, it wouldn't kill you to put both imperial and metric systems while editing the video so to reach international audiences. Thanks for the video and keep up the great work.
I agree as well and I am American and I do prefer imperial however I hate it when its the other way around on other cooking shows. Just show both and everybody's happy!
Temps of protein are generally between 130-160. Look the C up on Google and learn them. I'll be nice and tell you, just have to remember 4 numbers 55, 60, 65, 70 C are roughly equal to 130, 140, 150, 160 F. Pretty easy to remember, they are all equal intervals. Now you're set for life. :)
@@johnmal5975 Temps of protein are generally between 130-160. Look the C up on Google and learn them. I'll be nice and tell you, just have to remember 4 numbers 55, 60, 65, 70 C are roughly equal to 130, 140, 150, 160 F. Pretty easy to remember, they are all equal intervals. Now you're set for life. :)
Temps of protein are generally between 130-160. Look the C up on Google and learn them. I'll be nice and tell you, just have to remember 4 numbers 55, 60, 65, 70 C are roughly equal to 130, 140, 150, 160 F. Pretty easy to remember, they are all equal intervals. Now you're set for life. :)
thejompi I tend to agree... BA has shown scripted just isn’t the way to go for these. Kanji and Katie are funny, interesting people. Just let ‘em talk.
Is it good to score the legs of chicken while spatchcocking ? By all means they cook longer so i am just asuming that is better to score them to cook them faster while and dont overcook the breasts.
Good idea, I'm going to consider it for the meat. However, if you score the skin, I think it will cause it to shrink as it cooks and crisps, which won't be as appetizing and might also lead to less crispy skin since it will become thicker when it squeezes up from the heat (instead of staying stretched out).
Just done this dish! Tasted great but it isn’t as easy to serve at the table; it’s harder to detach clean pieces of meat than with the traditional method
Whenever I try this method I get an apartment full of smoke. 45 minutes at 500ºF just seems to be too long. The fat drips and starts to smoke almost 20 minutes in. Any tips to work around this?
If it's the drippings that are burning, you can add a cup of water to the pan to prevent it. If it's the bird itself, try dropping the temp to maybe 400 once the skin has gotten golden and continue to cook at that temp until you reach 150 degrees
Use a heavier fully clad stainless steel roasting pan without the rack. Calphalon tri-ply or all-clad for something worth keeping forever. It won't have as many hot spots for oil to burn. You can also help by rubbing some some high smoking point oil like peanut, avocado oil or ghee on it. Avocado oil or ghee are the best but also the most expensive. I like putting ghee+fresh herbs under the skin because it doesn't have water to prevent crispy skin.
Me too, and here is how I fixed it: 450-475 instead (still got fantastic results and crispy skin) Foil in the roasting pan Parchment paper on top of the foil to absorb drippings I assume this worked because my drippings had been frying and burning, and this dries them out and leads to a more controlled cooking without the smoke. You could also add water to the pan, but this steams the bottom of the chicken instead of roasting. Maybe not a bad thing though; just different.
@@StormLaker Your "sneaking suspicion" is very much wrong. "The dude", Kenji, is married. To a woman. And, by the sign of the ring on his finger was already married to her back when this was made.
Wondering if it's really getting the chicken into the preheated oven directly from the fridge or do you bring it up to room temp first? His earlier videos and articles used room temp chicken and it was the same 500 Deg oven for the same 45 mins. Hmmm ..
Not sold on the whole dry brining craze. The meat is always dry and tough. Wet bringing is way better. Meat has plenty of flavor; a little extra moisture won't dilute it.
Take Flight Task it does! I spatchcocked and dry brined my birds the Monday night before Thanksgiving and let them hang out in my downstairs fridge, and they cooked in less than a couple hours on Thursday while I was dealing with all the other sides.
Kenji is a fantastic writer but has no screen presence. I can see why they added Katie, but in practice it all comes across as stilted and trying too hard. Watch “What’s Eating Dan” from America’s Test Kitchen. Same topic, same format, brilliantly executed. Dan Souza is relaxed, funny, and sincere. Like he’s just being himself without seeming scripted. And much more sophisticated production value overall.
I have a question. I remember seeing Kenji's upload on Spatchcocking a couple of years ago and I think he oiled the chicken when he seasoned it. Should I avoid rubbing oil onto the chicken if I want to dry brine it?
@@By-the_Way Yes, add some fat to the skin just before it goes in the over. Butter, loi, or even a thin layer of mayo. Mayo sounds weird to many that haven't heard of it before but it works great. I use a light smear of mayo on my steaks and burgers all the time.
I read the description and this was from a while ago I’m assuming. They weren’t allowed to release the video because of a contract and the videos were stuck behind a paywall. After the contract ended they were allowed to release it on RUclips. Idk this is just from reading the description so idk
Iv tried the dry brine and the skin ends up salty and the meat not. I switched to wet brine with better results. Maybe I didnt let the salt stay on long enough but it was at least 2 hours maybe 3 before. The wet brine I left on 10 hours.
Two things one touches chicken not washing hands touch’s salt grinder. 2. To show how juice it was they went for the thigh which will always be the juicy part and didn’t show how juicy it actually was.
First: I love this video and the examples. Best explanation ever! But the butterfly chicken - you salted the SKIN, not the meat. This is like salting the plastic covering the chicken. It does not reach the meat.
@@aolson1111 I agree that on a warm human with a blood flow, the skin will filter some things out and absorb other things. I am not sure a cold skin on a un-living chicken will let salt or spices reach the meat. I have often created a herbed butter mix to shove under chicken skin. There is another clear, 'plastic like' membrane between the meat and the skin you have to push through. I suspect both of these prevent surface salt & spices from reaching the meat. Shoving the dry-brine under the skin is probably a lot more effective than just seasoning the surface. We need ... an experiment.
Dry salt brine a day ahead of time, throw it in the oven for an hour at like 400 or whatever. It comes out super moist and flavorful. I've never had an issue and the breast is always moist.
If you just use a salt and water brine, I can understand why they say it may dilute the flavors. Many people add all types of flavors, spices and aromatics to their brines.
Informative vid. But the presentation needs work. Please stop with the arm waving and reduce the treble - my ears are still ringing after listening to that shrill banshee screech out every word.
Y'all need to stop using junk ovens to roast your chicken. I bought a small professional oven with excellent temp control, and my roast chickens are always moist inside, with crispy skin.
Salt heavily, refrigerate overnight, then pop it in the oven. Don't forget the salt and pepper before cooking. Don't worry about too much salt, we have doctors!!
You folks have the most instructive and entertaining cooking videos ever. It took me years to discover pasteurization times and then doing the spatchcock format for the chicken. And I only learned about high oven temps a couple weeks ago! So i know your information is spot on. I can't wait to see more of your videos. Really really well done. Congratulations for being so awesome!
"Roasted chicken is dry as sawdust!"...roasting roasted chicken, I like it.
When it comes down to it literally everything comes down to thermodynamics 🙂
and waves. don't forget waves and fluid dynamics.
Literally. Like, literally. I’ve seen Tenet.
Nicely explained and demonstrated. I have Kenji’s book (The Food Lab) and have tried many of his techniques, including the roast spatchcock chicken and it is amazingly delicious. Well done and thank you. 👍😀🐓🐓
7:13
"start by flipping your bird"
Okay, I'll try that
I follow so many of your recipes. This video model you used was great!!
Is the dry brining as effective when the salt is applied on the skin rather than on the meat?
Yes it is. What Kenji and Katie did not demonstrate that you need to salt both sides of the bird and overnight it in the fridge uncovered (2 days is OK, too). The salt on the skin will dry out the skin, too, so you get that nice crunch you heard in the video.
@@etherdog is leaving meat uncovered in fridge hygienic?
@@Alan-dn3tj yes. It's cold in the fridge, so bacteria won't multiply. Just don't let anything touch it.
@@Alan-dn3tj Yes if you are only one with the access to the fridge.
Otherwise, put it in a deep pan and cover it loosely with alu-foil.
I always dry brine which is better than wet brining, also i spatchcock all my poultry, and leave it on the counter to warm up for 2-3 hours with a big bag of ice covering the breast. That way when i cook it, the breast i want around 155-157 (it will just hit 160-162 Perfect every time), and the dark meat hits 180-190. Yes trust me cook your dark meat to that temp and it will come out so much better.
If you're spatchcocking, why not go with low temp in the beginning adding really high temp at the end to finish the skin?
Well done! One question about the 150-degree mark ... temp at breast or thigh? Thanks.
Breast - Thigh still needs some more heat to break down nicely.
Temp the breast. The thighs are going to get more heat because they are on the outside, so they are partially shielding the breasts. When the breast is 150F the thighs should be about 165F. That is what my thermapen said Sunday when I roasted a chicken.
Always the thickest part / closest to center.
I use this exact method when roasting my chickens and I've always tempted to 165. However, even at 165, I've found that the meat ends up being chewier, stringy, and kind of elastic in texture as well as some parts especially near the bone are quite pink or red and very difficult to remove from the bone. After a lot of 165 chickens, I started letting them go to 180/190 and they turn out much better texturally. What's happening here?
In another video he talks about getting your legs much hotter. I believe its due to the breakdown of cartilage and other tissues that require prolonged exposure to 165 plus. Kind of the same thing that happens when you braise or slow-cook stew meat. That would be my guess anyway, if you're talking about thigh / leg / wing meat as opposed to the breast meat. If you spatchcock like he did and you have a chicken with a very large breast, you can potentially get into a situation where you have 150 breast and 180+ thigh, which to me is perfect. I think I've even taken breasts out at 140 - 145 to arrive at 150. The increase in juiciness in the breast meat is hugely noticeable. Def recommend avoiding 165 breasts if you are willing to take a very small risk.
I love Katie! I’m so glad you added her to the mix. I’m looking forward to seeing more!
I would definitely watch this show. Katie + Kenji = amazing!
Love this series! I actually just made a spatchcocked chicken video on my channel too, it’s by far the best way to cook chicken!
Kenji in the dungeon, stroking a rubber chicken. Just call him "Henji."
I literally had to stop the video each time you mentioned a temperature to convert it to celsius. Guys, it wouldn't kill you to put both imperial and metric systems while editing the video so to reach international audiences. Thanks for the video and keep up the great work.
+1 on that.
I agree, too, and I am American. Always go metric first and imperial second for all units. Note these vids are 5 years old.
I agree as well and I am American and I do prefer imperial however I hate it when its the other way around on other cooking shows. Just show both and everybody's happy!
Temps of protein are generally between 130-160. Look the C up on Google and learn them. I'll be nice and tell you, just have to remember 4 numbers 55, 60, 65, 70 C are roughly equal to 130, 140, 150, 160 F. Pretty easy to remember, they are all equal intervals. Now you're set for life. :)
@@johnmal5975 Temps of protein are generally between 130-160. Look the C up on Google and learn them. I'll be nice and tell you, just have to remember 4 numbers 55, 60, 65, 70 C are roughly equal to 130, 140, 150, 160 F. Pretty easy to remember, they are all equal intervals. Now you're set for life. :)
Could you PLEASE PLEASE at least add Celsius for your non America viewers in the caption, thank you. Also very informative video as always!!!
Google works
Siri can tell you in less than 2 seconds
Please
No
Temps of protein are generally between 130-160. Look the C up on Google and learn them. I'll be nice and tell you, just have to remember 4 numbers 55, 60, 65, 70 C are roughly equal to 130, 140, 150, 160 F. Pretty easy to remember, they are all equal intervals. Now you're set for life. :)
THIS SERIES IS SO AWESOME!!!!!!!! i can't have enough of Kenji and Katie!!
I love this series with Kenji and Katie. Keep it up Serious Eats!
Kenji left serious eats. These videos are from several years ago :(
I get a Good Eats feel, but I like the non-scripted more natural approach. Feels like a long commercial.
You can see them counting up to the cues, its funny. But comes off as unnatural, commercial garbage. Bon Appetit does this better.
thejompi I tend to agree... BA has shown scripted just isn’t the way to go for these. Kanji and Katie are funny, interesting people. Just let ‘em talk.
Keep in mind how old these videos are
I agree. I love Kenji's videos when he's in his home kitchen. Much different vibe. He's just talking normal, no "TV' type of voice.
Is it good to score the legs of chicken while spatchcocking ? By all means they cook longer so i am just asuming that is better to score them to cook them faster while and dont overcook the breasts.
Good idea, I'm going to consider it for the meat. However, if you score the skin, I think it will cause it to shrink as it cooks and crisps, which won't be as appetizing and might also lead to less crispy skin since it will become thicker when it squeezes up from the heat (instead of staying stretched out).
@@RabidHobbit don't just score the skin, cut right down to the bone.
6:11 - They definitely had a giggle at the word "spatchcock" and edited it out.
Tiny brain
Just done this dish! Tasted great but it isn’t as easy to serve at the table; it’s harder to detach clean pieces of meat than with the traditional method
@epiccollision that’s what I meant it’s hard to portion
Tell me the traditional method please along with the temperature and time I have to put the chicken in the oven.
Just so know, I give you a thumbs up without ever needing to watch a video...why, because you guys rock!
7:55 - but if you set it to 500F and throw the chicken in there, why would it take 45 mins to reach 150F? Am I missing something?
Yes, really
Whenever I try this method I get an apartment full of smoke. 45 minutes at 500ºF just seems to be too long. The fat drips and starts to smoke almost 20 minutes in. Any tips to work around this?
If it's the drippings that are burning, you can add a cup of water to the pan to prevent it. If it's the bird itself, try dropping the temp to maybe 400 once the skin has gotten golden and continue to cook at that temp until you reach 150 degrees
Use a heavier fully clad stainless steel roasting pan without the rack. Calphalon tri-ply or all-clad for something worth keeping forever. It won't have as many hot spots for oil to burn. You can also help by rubbing some some high smoking point oil like peanut, avocado oil or ghee on it. Avocado oil or ghee are the best but also the most expensive. I like putting ghee+fresh herbs under the skin because it doesn't have water to prevent crispy skin.
Non-stick at those temps is a big no-no.
Lower the temp wonce the skin crisp
Me too, and here is how I fixed it:
450-475 instead (still got fantastic results and crispy skin)
Foil in the roasting pan
Parchment paper on top of the foil to absorb drippings
I assume this worked because my drippings had been frying and burning, and this dries them out and leads to a more controlled cooking without the smoke.
You could also add water to the pan, but this steams the bottom of the chicken instead of roasting. Maybe not a bad thing though; just different.
Incredibly underrated!
Dry brining: it's the only way to fly (no pun intended, as we are talking about chicken).
From that thumbnail I thought they were going to kiss.
I got the sneaking suspicion that the dude may not be into women...just sayin'
@@StormLaker Your "sneaking suspicion" is very much wrong. "The dude", Kenji, is married. To a woman. And, by the sign of the ring on his finger was already married to her back when this was made.
@@thelionofgod indeed, he has a teenage daughter lmao
@@saamenerve1869 He has a young daughter; she's no teenager.
Wondering if it's really getting the chicken into the preheated oven directly from the fridge or do you bring it up to room temp first? His earlier videos and articles used room temp chicken and it was the same 500 Deg oven for the same 45 mins. Hmmm ..
I thought that "HEN-TA-DENT" tube said "HENTAI-DENT" and I was like oooh boy I know where this is going
This reminds me of Good Eats but with more tasty science. Subscribed
Not sold on the whole dry brining craze. The meat is always dry and tough. Wet bringing is way better. Meat has plenty of flavor; a little extra moisture won't dilute it.
If it's dry and tough, you are obviously over cooking it.
More more more please! ☺☺☺
I can't help but to wonder does this work for Turkey to?
Take Flight Task it does! I spatchcocked and dry brined my birds the Monday night before Thanksgiving and let them hang out in my downstairs fridge, and they cooked in less than a couple hours on Thursday while I was dealing with all the other sides.
You see theres your problem. I don't cook my chicken and It's never dry!
i wonder what a chicken would think if it could understand this video
Love these episodes!!! Katie and Kenji make a good team
Never tried spatchcocking. Have tried copying the Zuni Cafe method that includes dry-brining
Wonderfull video and tips.. really usefull
I’ve said this before, but these two are simply a great combination. I love this.
top class, thank you so much!
Where is the baking powder?
Damn good!
I love this Recipe
Kenji is a fantastic writer but has no screen presence. I can see why they added Katie, but in practice it all comes across as stilted and trying too hard. Watch “What’s Eating Dan” from America’s Test Kitchen. Same topic, same format, brilliantly executed. Dan Souza is relaxed, funny, and sincere. Like he’s just being himself without seeming scripted. And much more sophisticated production value overall.
You realize that you're complaining about a video that was made years ago, right?
A Olson I just read that. But it’s new to the channel and the vast majority of viewers.
Kenji is so cute here.
I have a question. I remember seeing Kenji's upload on Spatchcocking a couple of years ago and I think he oiled the chicken when he seasoned it. Should I avoid rubbing oil onto the chicken if I want to dry brine it?
Dry-brine it, then oil and season it
@@blainemarquise Thanks! I'll do that!
@@By-the_Way Yes, add some fat to the skin just before it goes in the over. Butter, loi, or even a thin layer of mayo. Mayo sounds weird to many that haven't heard of it before but it works great. I use a light smear of mayo on my steaks and burgers all the time.
Maybe it’s the pandemic me speaking but watching this older video of two people standing so close together is making me nervous
please get some help
Kenji looks super cute in this video. He's also slimmed down like whoa
I read the description and this was from a while ago I’m assuming. They weren’t allowed to release the video because of a contract and the videos were stuck behind a paywall. After the contract ended they were allowed to release it on RUclips. Idk this is just from reading the description so idk
Lol!! Petting the plastic chicken 🐔 hahahah hahahah!!
What is the guys main?
Iv tried the dry brine and the skin ends up salty and the meat not. I switched to wet brine with better results. Maybe I didnt let the salt stay on long enough but it was at least 2 hours maybe 3 before. The wet brine I left on 10 hours.
Sounds like your methodology is not very consistent...
Dry brine takes much longer for the salt to be pulled into the meat, at least 8 hours.
0:28
Katie: Joe Biden
Chicken: joe biden's wife's hand
Weird that you gave the chicken with woody breast disease a close-up. You didn't even mention it.
"Brining and V-Racks are...strictly for the birds!"
Ummm, Chicken is a bird. Just saying. >.>
It was a joke
@@oisinbergin5292 So was my comment. ;P
@@gojiack oh ok. Sorry
wow, just wow
How does rendering the fat help crispen the skin (re her comment about the skin being on the surface)? Fat helps to crispen...
i literally just put a chicken in the oven 10 mins before seeing this vid - thankfully i did spatchcock it
please tell me they are married
This is tough to watch - feels like an old school Bill Nye video.
Like252. So nice😎🤣👍
Two things one touches chicken not washing hands touch’s salt grinder. 2. To show how juice it was they went for the thigh which will always be the juicy part and didn’t show how juicy it actually was.
Kenji comes off as mildly bored during these recent videos.
Kenji's gotten a lot better at videos these last few years (Remember, while "new" these are old)
First: I love this video and the examples. Best explanation ever! But the butterfly chicken - you salted the SKIN, not the meat. This is like salting the plastic covering the chicken. It does not reach the meat.
Completely wrong. Skin is not plastic.
@@aolson1111 I agree that on a warm human with a blood flow, the skin will filter some things out and absorb other things. I am not sure a cold skin on a un-living chicken will let salt or spices reach the meat. I have often created a herbed butter mix to shove under chicken skin. There is another clear, 'plastic like' membrane between the meat and the skin you have to push through. I suspect both of these prevent surface salt & spices from reaching the meat. Shoving the dry-brine under the skin is probably a lot more effective than just seasoning the surface. We need ... an experiment.
Just go to Costco and get one for 5 bucks
I love Kenji, but Katie's voice makes my head hurt. Every time.
Dry salt brine a day ahead of time, throw it in the oven for an hour at like 400 or whatever. It comes out super moist and flavorful. I've never had an issue and the breast is always moist.
Eeeeek toothpaste
Love the content, but could do without the yelling. You're mic'd up. Talk like it.
the view count speaks for itself
I'm sorry about your sensitive ears.
Good content but just speak like normal people lol
All the best chefs in the world are liquid brining. And here you are saying it makes chicken watery 🙈
If you just use a salt and water brine, I can understand why they say it may dilute the flavors. Many people add all types of flavors, spices and aromatics to their brines.
God damn he’s cute.
500 degrees for 45 minutes!!!!!!!!!!!!! Absolutely no. it will burn
Informative vid. But the presentation needs work. Please stop with the arm waving and reduce the treble - my ears are still ringing after listening to that shrill banshee screech out every word.
i hate seeing those cloride-chickens
the skin is always wet and the chickens loose "strength"
Y'all need to stop using junk ovens to roast your chicken. I bought a small professional oven with excellent temp control, and my roast chickens are always moist inside, with crispy skin.
What temperature and time do you suggest ?
Cooking to 150 doesn't work. You will have raw chicken unless you're cooking some sort of miniature bird.
Salt heavily, refrigerate overnight, then pop it in the oven. Don't forget the salt and pepper before cooking. Don't worry about too much salt, we have doctors!!
your chicken (at the end), looks terrible - sorry to say!
softskin - not even the legs seem jucy - why didn't you show the brest ? ;)
the host is so beautiful but change a better shoe to match your pretty face pls.
dont use same old cheap shoe everytime for the show