How to Cook Bone-in Chicken Breasts and the Best Baked Potato
HTML-код
- Опубликовано: 11 сен 2024
- Buy Our Winning Kitchen Shears: cooks.io/2owmhZA
Buy Our Winning Trash Can: cooks.io/2F1kplJ
Buy Our Best Buy Trash Can: cooks.io/2oz42Cw
Buy Our Winning Rimmed Baking Sheet: cooks.io/2FdZfjs
Buy Our Winning Cooling Rack: cooks.io/2CPjaQq
Get the Recipe for the Best Baked Potatoes: cooks.io/2tf4QkG
Get the Recipe For Roasted Bone-In Chicken Breasts: cooks.io/2oDxh7j
Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Roasted Bone-In Chicken Breasts. Next, equipment expert Adam Ried reviews kitchen trash cans in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to making the Best Baked Potatoes.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
I love a good baked potato. So I thought it was crazy when I heard Elle say to brine the potato. Let me tell anyone who is reading this; I tried her advice and it was the best baked potato I ever had. It was incredibly fluffy inside and had a nice crispy skin. Absolutely the best. Thanks Elle and ATK.
We're so glad to hear that!
Looks good and nice to know it works, even though I wouldn't call that "brining" myself.
😯
Have you tried a Hasselback variation for baked potatoes?
They make an attractive presentation, and leftovers make a great base for hash browns or corned beef hash.
I always use Yukon golds for the taste and the texture.
DOES IT MATTER WHAT KIND OF SALT WE USE? THANK YOU.
First of all, GREAT episode. Not to diss the former host, but you girls absolutely ROCK this show. I'm missing nothing and enjoying EVERYTHING. Thank you for making it the same and better. Forever a fan.
Thanks so much for watching and being a fan!
I love Elle so much, I love seeing her get better on camera. Bridget is such a pro
I bought the Simply Human can, I've got the one with the split lid, 3 1/2 years ago. Works great, the bags fit perfectly. I waited for a sale, got it for 90 bucks. Still happy with the purchase. I've owned and operated several restaurants over the years, have cooked thousands of chicken breasts this way. You can cook them slowly ahead of time in the oven and then later finish in the pan as shown, works every time. I heart these two, would love to have them over for dinner...
I love this show, they do so much work to find the perfect recipe.
I agree. I couldn't believe how my ugly baked potato turned into a burnished work of art in just 10 mins. The potato was so golden. Even better looking than the ones in the episode. Inside, incredibly soft, fluffy potato. I never though I needed guidance for a baked potato, until I tried this. My favorite way to make baked potatoes, now. The crispy potato skin was the bomb.
2š
Me, before: It can't be that different to just shoving a potato in the oven.
Me, after: Oh my God, that's the most crispy & crunchy but non leathery potato I've ever eaten.
One of my favorite shows and I'm so glad you are putting full episodes on. Thank you so much and keep them coming. I love everyone of y'all
Now I know why my first mayonnaise was bitter! It's been a mystery to me for years and today it was solved-- over-beaten olive oil. Thanks ATK!
I love this channel! The chefs/hosts/hostesses are all wonderful, so personable and knowledgeable...I've learned a lot by watching and love the recipes!! Thank you!!!!
Best baked potato I have ever had! My husband tried to direct me in what to do and I told him that I was watching your video and to let me do it your way. He was very happy with his potato. I added chopped brisket to ours to make a meal of them and they loved it! Now I'm going to watch all your videos and make some more of your delicious foods!!! Thank you!!!
We tried the chicken for dinner tonight, it came out perfect & delicious!! I served it with a little bit of pan gravy (just the drippings & pan deglaze with a bit of wine, chicken stock, salt, pepper, and lemon juice). The prep work is not that much more intensive but the result is really great. Thanks for this video!
Thanks for watching, we're so glad you enjoyed the recipe!
I'm sure their sauce was delicious, but I almost cried when I saw all that fond in the pan going to waste. Pan sauce definitely the way to go.
That baked potato recipe is a gem worth holding on to. Thanks
I have the winning trash can & love it. With 2 boys it's over a year old & still works great.
Made these baked potatoes tonight. I can attest to the effectiveness of the method ATK recommends. I was skeptical because of how short of time the potatoes spent in the brine. Apparently it’s long enough, because they came out very crispy on the outside and fluffy on the inside. Worth the time to make!
I can’t wait to try the baked potato. You make me look like an amazing cook but truthfully I’m only as good as the recipe. I wasn’t taught to cook at home but thanks to a 1960s Betty Crocker (giving to me) and your t.v shows & cookbooks I learned to cook. I trust your work because it tastes delicious every-time. I’ve received rave reviews many, many times but the credit really should go to you. Thanks for all you do. I love Bridget’s sense of humor. You’re such a joy to watch!
We're so happy to hear your story! Thanks for being a fan, happy cooking!
Roasted, skin-on chicken breasts & brined baked potatoes... what a terrific weekday meal with a hearty salad. Thanks ATK/CC...
If it slides right in, you know it's ready to go. Truer words never been spoken.
Lol
They still added a little lube...
Well, the title does say 'bone in' ....
Thank you, Elle, this is one of my all time favorite recipes from America's Test Kitchen! This is the best fluffy and well seasoned baked potato from the first bite to the last bite!
My favotite way to eat this baked potato is first, using a fork, fluff up the potato inside the skin, being careful to scrape the potato away from the skin but not tearing the skin, add a large pat of Irish Butter (maybe 2 😉), let melt inside the potato, a large tablespoon of sour cream, and season with sea salt and fresh cracked black pepper to your taste.
Thanks again, Elle, for mastering a tasty, fluffy baked potato!!
Elle is such a great addition to the test kitchen team!
I sense a great meal in one episode: crispy chicken breasts and crispy skinned baked potatoes...just add salad! Not a wasted minute here as far as useful info goes. Only downside is now I want what I formerly considered an outrageously priced kitchen trash receptacle thanks to Adam's always informative tests.
Added a little garlic powder and rosemary under the skin and it turned out great.
I know she said to oil the last 10 min. but I lightly oil and heavily coat with table salt. Put them directly on oven rack @ 450° with some foil on the rack underneath. The skins pull away from the potatoes. Cut them in half, the long way and squeeze out the potatoes. Put butter in the skins, mash potatoes and add butter and chopped chives. Yum! Potato Skins and mashed baked potatoes. 2 for 1.
It's crazy how much I learn from these videos. The cilantro vs parsley stems, the blending olive oil. These are always so informative.
Julia and Brigitte together !? Yay!!
I love Elle! More videos of her please!!
This is an ingenious method for cooking Bone-In Chicken Breasts. One tip: slowly render the fat out of the chicken fat trimmings while the breasts bake in the oven, and then use the chicken fat to finally pan-fry the breasts instead of vegetable oil. :)
I learned about the potato. It will change my life.... Being single I bake 3 or 4 at a time. Leave them on the counter. Wonder why they are no longer crisp and fluffy but make my breakfast tacos with them. Now I know. If I insist on baking more than I can eat, I will at least release the steam and store them in the fridge.
One of the best things to happen to RUclips. Also I love this episode, my fiancé and I have been looking for a new trashcan!
Omg it’s $180
ela .... 💰 🗑.... 😲
I have a simple human trash can and have used it for about 5 years. It is still looks great. There is no rust on it. There are no scratches. Cleans up is easy. No bad smells. Worth the price I paid for it.
Love the show, very educational and very well done. You girls rock. Love it when Elle is on here! Everybody’s so professional thank you.
Thank you for helping a father understand the mystery science of great cooking to share with his sons!
Great information, learned some new things. Love the long format videos, keep em coming.
Thanks for watching!
As always, the best and consistent results from your receipies. Thank you
Elle Simone is great! I'm trying this. TY
Chicken is so good! How did I get to be 60 years old andi I have never made chicken breasts this way! Yum, thanks Test Kitchen!
I HAVE BEEN WATCHING THIS SHOW FOR YEARS AND IT NEVER GETS OLD! THAT SALTED BAKED POTATO TECHNIQUE IS EASY AND DO-ABLE! EASY TO REMEMBER AND HALF THE SPUD DOESNT GO IN THE GARBAGE!😉😍
Here’s how I do baked potatoes, and they always cum out perfect. I poke holes in them with a fork, then roll them in olive oil, season them with kosher salt, then pop them in a 400 degree oven for one hour. The skin gets nice and crisp and the inside is light and fluffy. The salt adds a lot of flavor too. Yup, that’s my way of doing baked potatoes.
Thank you for your comment.
There's no better joy than finding out the equipment you own is the winner in an atk review
That baked potato looked soooo delicious!
I have that Simple Human trash can and have been using it for more than 10 years. It still looks and works like new and has been worth every penny.
I love this show so much! Hi Bridget, Julia, Elle, Dan, Jack, and Adam :-)
Tried these baked potatoes today, best recipe ever. OMG so tasty I couldn't stop eating them.
Thank you so very, very, very much for all your tutorial recipes, knowledge and information. I only wish that you were around when I was young and still able to make use of what you teach.
Can't wait to try this baked potato recipe!
Jonathan Hughes Try my method, you’ll get better results, surely.
What method is that?
Jonathan Hughes See my comment above.
Only your own comments show up on the top. For me it was in the middle of all the comments. I found it though. I've been doing the poking holes and rolling in oil and salt for years. I learned that method from Alton Brown. I'm curious to give the ATK way a shot and see which I like better.
Hey, just wanted to note that the episode description on this video, below the buying and recipe links, is actually the one for the Portuguese-Style Beef Stew episode. I'm definitely going to try that baked potato technique -- those came out looking fantastic!
One of the shows I miss since not having a television.
Every episode of the current season is available for free viewing 2 weeks after airing on tv on their websites (or if you pay for the website subscription; all episodes for all seasons can be watched at any time)
@Ribeye Robert D Why is talking about the CO-founder, who is no longer part of the show, a "needed" conversation? Spicies710 just said he misses the show. Nothing else is "needed."
WATCH ALL THE SHOWS ON YOU TUBE!
@@drippingwater1849 The RUclips postings are mostly short videos, or just portions of full episodes. Posting complete episodes is rare. But if one subscribes to the Web site(s), as I've been doing for more than a decade, one can watch any episode from 20 years of 'America's Test Kitchen' and 12 years of 'Cook's Country' any time one wants. Not to mention having access to searchable taste tests, equipment reviews, and recipes.
I never heard of them until about a month ago. Never heard of the TV show or website before, either. Glad I found them - thanks to the YT algorithm. 😎
I trust this show. It's legit and well structured.
One of life’s greatest simplest and greatest pleasures, a well baked potato. I can't wait to try this method. Thank you
21:08 The plates 😂 totally caught me off guard. Good one!
I absolutly LOVE the show .The cinnamon roll show had me hysterical . Could watch all day. Stay happy. And on the air!!!!
Love watching you Ladies and I'm going to try the potato technique today. And the Beef Stir-Fry with Bell Peppers!!!! YUMMY KEEP EM COMING :-)
Thats my trashcan! There is a nice orange clip holds the lid open for a busy day. A great feature!
Thank you so much for having these videos. There's a world of difference in doing something and doing it the proper way. The ATK way!
I'm gonna have to try that potato myself. Great episode.
Love the idea of brining the potatoes
Bridgette looked like a teenager again when she smiled over the crunch in the bite of baked potatoes.
I’m loooving the show with the “new” hosts. The future is female! Loved the cook with the blue hair too
Paula Johnson go watch Rachel Ray and her slop then
My two favorite Test Kitchen chefs. What a treat!:)
And low calorie too! (the chefs that is)
Ribeye Robert D, um, no. Maybe you are?
Yeah. They should replace the manly, miss Julia. So fake. I miss Christopher Kimball. He really made the show.
how to cook tbone italian style
@@brodie777 shut up talking about these wonderful ladies. Christopher was a pain in the neck and had no personality or sense of humor
I so love americas test Kitchen and all the people on it. Ive learned so much.
I have a Simple Human Garbage Can 🗑 and I honestly love it! I got it on sale 5+ years ago at the Container Store for $49, it was worth every penny and then some! Different model than this but it still works perfectly well, is easy to maneuver and switch out bags. Great on the reducing the stink factor, too. I would definitely buy an additional Simple Human Trash Can but would wait for another sale! Out dated stinky plastic trash cans are literally gross.
What is NOT gross is chicken and potatoes: these look delicious! I’ll have to try these recipes, minus the goat cheese for the potatoes because I loathe goat cheese. I’ll simply use cream cheese. Yum!
Simple ingredients and great techniques work every time! Mmmm 😋!
Loved this recipe! I have made so many potato mistakes, but tonight my baked potatoes will be delicious! Thanks Elle!
Know what I love? There ain't a skinny person in the house. These folks love food.
At 13:53 they say the potato cooks inside out in a microwave. That is not how food cooks in a microwave or how a microwave works. It is a common misconception though (not sure where it comes from). It doesn’t change the conclusion. A small bit with no consequence I thought might deserve a note.
Bragnarok
How come when you put cold butter in the microwave, the middle melts while the outside remains cool and solid?
Jumping in on the microwave discussion here. They heat food unevenly because of the wavelengths of the microwave leaves some spots, typically the center, to recieve more radiation than the rest thus heating it up faster. But the saying that microwave cooks food from the middle is definitely wrong, and frankly the people of test kitchen should have already known this.
Not really all that good for popcorn, either...
Paula Johnson
Microwaves don't cook from the inside out, and they don't "destroy" food unless you misuse them. Stick to subjects you know.
Bragnarok
Thank you. People have some weird of (occasionally) bizarre beliefs about microwaves.
Awesome a full episode!!!
Chicken breast and baked potatoes are a frequent dinner at my house. I am looking forward to trying these suggestions.
Best baker I've ever had. And the chicken turned out amazing too, but I sous vide it instead of put it in the oven
Woo hoo! More full episodes of ATK! More pleeeeeeeeeeeeeeeease! :D
We're rolling out all of the 2017 season on RUclips, stay tuned!
+America's Test Kitchen Thanks!
I'd love to see an episode on Breast of Veal that doesn't include a thousand ingredients; or maybe one fussy and one unfussy version?
The potato is one recipe I could do. It's very easy and looks amazing.
I'm a frozen French fried potato kind of guy but I love a good baked potato. I'm going to give this a try. I'll give you the results in a week or so. Bon appetit ya'll.
I want to see Bridget do some Scottish dishes with/for her hubby.
I've never thought of brining my baked potatoes. I rarely poke holes in them as I like the almost mashed potato texture and, in fact, this is how I start my mashed potatoes as opposed to boiling them. I'm definitely going to try this. Cheers!!
Happy cooking!
If Elle's cooking.......I am watching! 😀
This is the holy grail of baked potato!
All these ATK recipes call for smaller whole chickens and smaller chicken pieces (in this case breasts) than are available in my supermarket. Everything is about twice as large. Where can I find smaller poultry?
I don’t think I’ve seen baked potato skin so perfect like how my grandma used to make. And I’ve haven’t been able to replicate.
Thank you, for raising my everyday game up a notch and half!
I'd like to make a good baked sweet potato.
Thanks for the cilantro advice! I've been doing it wrong for years
You lost me at Jalepeno. Sorry. And I have to echo other statement - I'm really enjoying the new direction ATK and Cook's Country is going - a lot more diverse and you've embraced social media :)
Nice job, I ❤️ the bone in 🐔 technique and will try the brined 🥔 , never heard of brining a potato!
Thanks for watching and happy cooking!
Yes, both the brining and then brushing on oil for an additional 10 minutes were eye openers for me. I'll definitely try. I love baked potatoes so much, I'll sometimes make two Idahos the only components of a simple but delicious dinner.
Twinsies! Love these ladies, and of course, everyone else
I have that simple human trash can. I love it, it has always worked for me.
I love this. recipe... looks delicious .... the sauce looks very tasty. Thank you Chefs!11.
These potatoes sound divine!! I really want to try the sauce Elle (sp?) made-I really like everything that’s in it, so it should be a winner!
I would argue English Jacketed potatoes would get you the same results, but that topping looks to die for.
I needed the bone-in chicken breast recipe. Thanks!
Yes, that was another revelation I'm trying soon as possible.
This the only way I bake potatoes now. They are delicious!
Hey Julia,
Why did the Pigeon cross the road?
Because, it was the Chicken’s day off! 😂🤣😂
My Chicken Joke 🐓
When you wrap potatoes in foil and put them in the oven, you
are not baking potatoes, you're steaming them. Good tip on this method, tried it and was glad I did, so thanks.
After baking and scooping, THEN put in cheese in the scoop, and add in the rest of the items (and top with cheese), makes a great melty cheese under all the other cooler (sour cream et al) products.
That iron skillet cooked chicken looked wonderful! I cannot wait to try this way.
Happy cooking!
* Stainless steel skillet.
Thanks all. This was a super useful episode where i learned better ways to cook two of my fave foods.
Those potatoes look and sound delicious! I'll will definitely be trying this technique.
I love the corky tips that you give and they truly do work so thank you test kitchen!
I love watching you two! I still can't get over the cinnamon roll episode. Your laughter was contagious.
Thanks for being a fan!
We cook them in foil in wood coals for about an hour, they are the best. I will try this recipe to see how they compare.
I am from Idaho. I get "real" potatoes when I go see my sister there. Potatoes from grocery store are awful--dark spots all over, etc. They look like the ones we used to cull out of the nice ones on the potato belt as they come out of the ground on the digger. They still have some dirt on them, too, which helps keep them fresh and nice looking. Bet you didn't know that, huh? Keep them covered and cool, but never freeze them before use.
Thank you for that beautiful recipe I really prescient it now I know how to cook my chicken breast without drying it out yeah all the best always look you up thank you so much🍗👍🌹
The chicken looks awesome and I'll have to try it, plus the potato looks awesome too. Thanks to all that ATK!
Thanks for watching! Happy cooking!
Followed ur recipe to the letter...potato skin was so tough cudn't be eaten. The inside was nice n fluffy.