Herb Roasted Chicken
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- Опубликовано: 6 сен 2024
- Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and prepares a whole, trussed, brined Herb Roasted Chicken. Simple. Classic. Delicious!
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항상 좋은 레시피 감사해요 🤗
I'm getting a lot of help when making barbecue, including brisket. Thank you!
Good show Tom. Truly good of you to show how to tie the bird with legitimate butchers twine and your method. Then, the carving process. So many folks have no idea how to carve a full bird or roast for that matter. Your carving skills are something we all need to see often to get the process down best for the yield of meat and correct parts. Any time you have left over feel free to explain the different knife blades that should be used for those folks who have a set of knives yet typically use only one of them.
We love to stuff navel oranges (no seeds) into a chicken carcass with seasoning then put them on the rotisserie. They come out almost grease free due to the citrus juices basting the bird. The hint of orange is so good too.
Love your recipes!! i'm gonna be doing that ham hocks and collard greens recipe real soon!
Completely coincidental, I put a chicken in a lemon/rosemary/thyme brine last night. Wasn't sure whether I wanted to use the Ranchero bonus I got from ATBBQ on it, but I think you sold me.
Great Looking Recipe Chef Tom!!
Can You please make a Shrimp Spiedini with a Lemon Butter Sauce..Ty..Learning a lot from your Expertise..
Tried this today. Amazing results. Did not use heat deflection plate at all. Perhaps the best chicken ever.
That's awesome!
Did anyone see the magic that was putting the butcher twine in a mason jar to help...it’s the little things that make Chef Tom a pure genius in the kitchen.
How do you make sure your tied-up bird cooks properly? Trussed, but verify 😂 great video!
Wow Chef I could do 4-5 of those for thanksgiving ⭐️⭐️⭐️⭐️⭐️🙏🏾
nothing like well grilled poultry!
Nobody ever mentions the chicken oysters. Best piece on the whole bird.
Looks great. Love that Ranchero seasoning, always have an extra bottle on hand!
Are you using the diffuser plate while roasting?
lots of luuvv for 1 chicken ! semi off topic question, how do you clean your bucket ? any tips ? do you sterilyse it with something like oxysan ? tyvm !!
I definitely want to see a bloopers kind of video from you guys! things that came out wrong or not right!
Beautiful. Love a whole roasted chicken
Superb, this looks Very nice and delicious 👍👌👌👌
Honey Hickory Seasoning and Alabama BBQ seasoning blend is my 1-2 go
Great job as always Chef Tom !!
This is the worst thing to watch at 1:00 am when your starving, looks amazing...
Wonderful recipe and a mouthwatering Chicken 👍👍👍
All I can’t unsee is chicken bondage going on lol! Love your work as always Chef Tom eagerly wait for new videos
Chef Tom. Can you share some of your tips and tricks for cooking on a YS1500?
packed with delishus goodness
I would love to see a midwest twist on proper fish and chips!. I would like to see your take on them
Love from India man love ur way of cooking
This looks delicious!!
Looks delicious!
Top frango perfeito muito bom
Would a spatchcock chicken do well cooking at that temp? Thanks chef!
Would this herb profile be good in homemade chicken noodle soup recipe? I’m guessing it would, but just unsure of the citrus notes. Looks amazing tho!
Looks good.
Problem is every time I go to buy a chicken or turkey it's already packaged in a brine. Also how long should I let it rest? I don't want a cold dinner because I let it rest to long.
What is the proper name for the organ in the backbone, within the thigh area, that we've always called the "light"? I believe it is a kidney but not certain. Bird looks awesome, I'll ramp up my temp as I'm usually at 375F. Thanks for sharing.
Chef Tom nice again on the bird's.How about a Saddle of Lamb(loin not rib chops)pick your cooking mode,bet you'll use the Kamado
how come no deep fry turkey vidoe! ever doo it? @allthingsbbq
What size is the briner bucket? Can’t seem to get it in the UK
That one looks like it's the 8 quart; they sell a 22 quart if you want to brine multiple, or larger birds.
willp2003, Great question, we used the 8-Quart briner bucket for this recipe. www.atbbq.com/sauces-and-rubs/flavor-kits/herb-roasted-chicken-flavor-kit.html
I’m surprised you never do a dry brine
AgentLight427: Here is a link to a dry brine we did on our Cajun Turkey: ruclips.net/video/72xBgxTpCTM/видео.html Here is the link to the kit: www.atbbq.com/accessories/grill-accessories/all-things-barbecue-accessories/all-things-barbecue-cajun-turkey-kit.html
When did 155 become a safe temp to eat poultry. It’s 165 isn’t it.
When it rests, the residual heat will raise up 10⁰ or so.
Imagine how it would be on other birds. Thanksgiving is coming up you know.
cool video dude, but u know some people watching u r not US. Can u explain more what was in that bottle pls
Sure, here is a link to the product: www.atbbq.com/sauces-and-rubs/healthy-choices/msg-free/sweetwater-spice-lemon-thyme-turkey-bath-brine-concentrate.html
@@allthingsbbq thnx buddy))
Chef Tom, I would follow you into the dark
He cook that chicken in 13 min
😂😂
What happened at 1:21-1:30? ........Dog head sideways!