The Easiest Cast-Iron Roast Chicken & Potatoes Ever | From The Test Kitchen | Bon Appétit
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- Опубликовано: 29 сен 2024
- Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes. Setting out to make the simplest roast chicken recipe possible, see how Chris achieves expert results with just a few ingredients, the right vessel, and some know-how.
Get the full recipe here: www.bonappetit...
Director: Mel Ibarra
Director of Photography: Lauren Pruitt
Editor: Morgan Dopp
Talent: Chris Morocco
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Jessica Do
Line Producer: Jen McGinity
Associate Producer: Yoshivel Chirinos, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Colton Huynh
Audio: Rachel Suffian
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
This is one of the only BA videos I've cared to watch in like, 2 years. It feels like the old BA and I appreciate that.
I know what you mean, I remember I was binging the videos with the old staff during the pandemic.
They had something there. But I really don't mind the new people. It will take time to adjust lol
What's crazy is they originally published this recipe in 2017. (Chris Morroco's recipe for this exact technique)
If you brine the chicken and do the stuff in this video its perfection
I’m going to need more spices on that chicken. But it’s still a good intro recipe.
Ooooh, that looks positively schmaltzerific!!!
Can I use enameled cast iron pan for French oven and get the same results?
This cat's good! Great recipe.
Hi Chris. At least 2nd video I've seen you in with a black eye, all ok bud?
Steamed mix veggies on the side,…KO
Chris Morocco is a major reason why I watch this channel. So clear at explaining things, and a pure geek of cookery. Wonderful!
Man the guy is a good vibes powerhouse. Used to have a friend like him back in uni. Was a depressed fellow but talking to him always lifted me up. A real bro
They’re not the most revolutionary thing ever, but I swear that there is nothing better then crispy potatoes in chicken schmaltz.
this right here. on point.
Agree. I also think that a well done chicken is harder to do than people think but when well done is amazing. I make a lot of steak, really well. Better than most restraunts so it doesn't do it for me when I go out but .... Fish or a well cooked chicken ... Yum!
Try potatoes in duck shmaltz/fat. Mmm!
Let’s make this a series .. a cast iron series!!! Dinners that can be made in one pan :)
butterfly the chicken, don't tie or tuck...preheat to highest the oven will go with cast iron, drop to 425 when you put chicken in
More old-school recipe videos! I miss them. This was so nice.
This elderly French lady taught me a roast chicken recipe where she used stale baguette slices, rub them with a garlic clove, then stuff in the chicken and lay slices under the chicken and roast. The bread becomes like a savory bread pudding, garlicky, carmelized and delicious! A good way to use up stale crusty bread.
Oh I'm trying that!
sounds yummy.
This is perfect. Minimal effort, maximum results.
Gino be like
Love how you called Ines over to get involved. It's the banter and interaction with the other test kitchen staff that made Bon Appetit so successful in the first place!
I think I speak for a lot of subscribers when I say that this is the sort of thing the audience really gets a kick out of!
I like him.... hes very approachable...doesnt outcook the room
Love this simple, week night, super accessible recipe!! I wonder if you guys could make a video about how to pick some common meats/veggies (maybe one episode each) at the grocery store. What do you look for, what would you avoid?
06:15 I call that the “Chef’s Prerogative!” If you’re doing the cooking, you have an obligation to snack along the way 😊
I looked around the internet quite a while before finding the best way to roast chicken. I butterfly it, season it with Provence herbs, garlic powder, red pepper flakes, salt and pepper. Grill it in a cast iron on both sides and throw it in the oven at 400. I don't understand why everyone and their mom cook their chicken at 165, it's terribly under cooked imo. I put the probe in the breast and cook it to 200 personally. I also throw a piece of garlic in some paper foil to make roasted garlic for the sauce I make after.
When the chicken in ready I strain the fat and chicken juice. I then use the chicken fat to sauté shallots in the same cast iron i cooked the chicken in, crush your roasted garlic in there. Deglaze with white wine, let reduce a bit, add chicken stock, let reduce until the liquid is almost completely gone, add lemon juice, add a bit of butter to emulsify and you got yourself an amazing sauce to go with your chicken.
Ummm… where TF is Brad’s fermentation station?
We need answers!
did he salt the exterior?
Nothing better than Thyme dad jokes.
Feel bad for all the bad ppl in the back forced to wear masks
I find it unnecessarily dangerous to put the pan in the oven beforehand. I usually just heat it up on the stove to get the crispy bottom
I appreciate these everyday recipes! I love a good roasted chicken, which I actually haven’t made in a while. Thanks for sharing made me wanna cook this now for my family :-)
Blonde DAKOTA JOHNSON ❤️❤️ where is molly?
Love videos with Chris. Absolutely love Ines also! More videos with Ines please 😊 And Chrissy too!
i say put some green vegetables to roast on the second shelf last 20 min of cook, and the final perfect touch...another side dish based in cold pickled veggies and or fruit- possibly made into a relish/chutney. that gives you starch-animal product- warm nutrient veg- cold fermented veg, and if the portion of chicken is smaller and the starch and veg is larger, you got a perfectly balanced and plant based meal.
I'm a firm believer in spatchcocking. Makes carving easy peasy.
I have a similar recipe for roast chicken and potatoes. I just brine my chicken for 8-24 hours and bake it on a rack with an oven tray underneath it with all of the potatoes. This way, the potatoes get more space, are more evenly cooked and are able to take in all of the chicken juice.
Just to inform you. Take off your watch and any hand jewelry before handling food. I guess you missed the health and safety portion of culinary school.
sorry mate... those potatoes don't look great. like uneven and stuff. but the chicken looks fantastic
Chris being so happy with himself that he made a pun (and then explaining it) is the stuff I'm here for.
I've done this recipe twice in the last few weeks and it's fantastic.
I did it last night. Amazing.
Who doesn't love Chris Morocco? This was brilliant; I can't believe i've watched the entire thing
Love this - would love C as well as F on temp 🙏🏻
Good content.
Very good & informative Chris.
Good job!.
The best cast iron chicken is Craig Claiborne's smothered chicken. Hands down. Don't get me wrong, your roast chicken and potatoes looks great. Will try.
Bring Brad back.
Pretty similar to my roast chicken. And I’m not a kitchen wizard of any kind. But this always turns out incredible.
Remove wishbone before cooking makes carving a breeze.
Like
I will never cook anything again without the words "critical mass of fat" crossing my mind
i loved watching the old videos so much! this video gives me the good vibes that the old channel did. i miss it so much but chris still brings the joy i need haha.
I am trying to eat healthy... Does this count as healthy with all that fat? Everything is covered in it... :o
Love Chris
Only salt?
Should have a "like" counter for this video... I counted 789 times he said it.
Lacking a cast iron, does anyone have suggestions for an alternative vessel?
Where is Brad?
Wow, looks amazing! Thanks for sharing this recipe.
This and Kenji's East Mac n Cheese, dinner is served!
I want another episode of "Every Way To Cook" series plzzz
Aye, but where's the gravy?
That look he gave when he drank the broth. We have all been there with roast chicken.
1st time I see Ines...
she is absolutely gorgeous
In addition to salt I like freshly ground black pepper,cayenne pepper ,whole garlic cloves and quartered onions please.
Yeah, there's no way a salted chicken reminded Ines of family meals.
Lol
I’m surprised at the excitement over potato chips and lightly salted chicken.
is this a Molly Taz recipe before she left????????
Chef John calls those "chef snacks".
That trick with the herb saves some….TIME
The literal chicken in a pot recipe everyone needs to know. Can't stress enough the importance of owning a cast iron skillet. Chris always does his best when he showcases the fundamentals in a recipe/techniques. Salt, Fat... wishing there was some acid, maybe a little lemon squeeze to finish the chicken. Great content.
lil green sauce is what I was thinking
You could do it in an open Cast Iron Dutch Oven as well.
@@jamesspalten5977 using a lidless Dutch oven, I would include carrot and parsnip slices, too.
@@jamesspalten5977 Yeah I don't really get the point of using a skillet for this. Using a dutch oven you get a much better crust on the chicken and you can add in more veggies.
the chicken and potatoes look good too. imma try this one out when the family come over for lunch
I would squeeze some lemon on that one. Looks very good
Been doing this for years! Looks so good 😊 I use fresh organic rosemary on my potatoes 🥔 🎊 🎉 yum 😋
why the heck havent i used my cast iron for chicken and potato yet!?!? i think the biggest hack here is letting your cast iron preheat as well
Absolutely delicious looking dish, Chris! I've been a rotisserie chicken only person since I got my Sunbeam Rotisserie more years ago than I'd like to say, but this, I'm going to have to try just for the potatoes. That crunch!!!
Johnny West try beer can chicken!!!
Trying this tonight - will report back
You’re not making a simple gravy with the drippings? That’s still basic B cooking
This reminds me of Italian rotisserie pork or French rotisserie chicken. Often veg is placed under the cooking meat so no flavour or fat is wasted.
You had me when you perfectly stripped the thyme! Thanks, Chris! Great simple recipe.
Oh, an unexpected benefit to heating up the cast iron skillet with the oven: an opportunity to re-season the ashy-looking surface real quick. Very excited to see how dinner turns out soon! :)
The stereotyped fact historically kiss because tuba originally plant aside a courageous caravan. upbeat, smiling norwegian
I made this last night and it was spectacular.
did it smoke up your kitchen?
Really nothing beats a great roasted chicken. Nothing.
You had me at the 4th second potato crunch
Is that Priya in the b/g? I love Priya.
The best thing i ever learned about cooking meat. Salt to between 1 and 1.5% the meats weight. Game changer.
Very interesting, will apply this information.
Been doing a similar recipe for very many years, but with Hasselbach potatoes instead of the thinly sliced used here.
You are the best 👌 Using Cast-Iron was a genius touch 👏
It's simple, but not that healthy. Only vegetable you had there was the starchy potato. More with it next time!
Chris is great and everything but how was Brad not the obvious choice for this?!
He's good.
Great simple recipe. But can we all take a moment for the late Fermentation Station? ⚰✝️
Can you guys please do a you tube special on V8; doing your creation comparison magic thing, using America's most famous vegetable juice?
"the benefit of the one who cooks is you get the tasty little bites nobody knows about."
.
.
mmm talk to me dirty big pappi
This is the wordiest video ever. and it just says "grease it, season it and bake it".
I like how natural the cooking videos feel
I would add garlic, lemon and herbs 😋
Onions under potatoes... chicken breast down!
what is the difference between roasted chicken and baked chicken?
I was just looking for simple recipes 😃
Wait your last name is Morocco 🇲🇦 ? 😊
The bottom of that chicken looks sad
My Mum is going in for surgery tomorrow (knee replacement)... She's going to need me to help her out while she's recovering... Her boyfriend doesn't know how to cook so I'm going to buy a few roast meats at the weekend and bring food over through the next few weeks. She's apparently bought about 20 tv dinners so I think she'll appreciate a good meal. First off will be a roast chicken, going to give this recipe a try.
Nice roast…. thanks guy.❤
I thought these guys stopped making videos
Please include Celsius guys. The rest of the world does not use your prehistoric metrics. Nice chicken, good presentation.
Google it!
Thankyou for this simple recipe. I am doing this with my youngest tiny 115 pd. 35 yr. Old daughter who is legally blind. Cooking is a struggle for her. She's pleased so for. The chicken is in the oven. 😁
Another super important part of having the potato in the same pan (or some other root veg): it lets you roast at a high temperature without all the smoke setting off your smoke detector.