Kenji! I have the same oven as you and was also annoyed by the convection temperature drop so I looked at the manual. You can turn it off! Just press settings a few times until it says Auto, then press 1, and then press Start to disable it. Happy cooking!
Kenji telling us how we got closer to Kevin Bacon by watching him roast a chicken is like one of those alternative universes in Everything Everywhere All At Once, lmao
He did and he credists others when appropriate. He worked at Cooks Illustrated coming up with so many of the techniques we take for granted now.@@ihateregistrationbul
@@ihateregistrationbulHe's literally a food scientist who has been working since he was a teenager. All his past recipe and technique work is catalogued, usually on Serious Eats, the New York Times, or one of his books. Go ahead and trace the history of those things "everyone knows", because it'll usually end in an article on Serious Eats where Kenji talks about running randomized, double blind tests to check the quality of his changes. You're following a bunch of clowns writing their recipes out in crayons. Kenji is where most of those techniques you just learned about from some internet cook originated. At least Babish gives him full credit for using his techniques.
Hey Kenji, I just wanted to take some time to say thank you for your very clear and simple explanations. You motivate me to try my own thing and not stress in the kitchen. Since watching you I'm less stressed about EXACT measurments and things. Thank you!
Wow, this was the best and easiest roast chicken I've ever made. I'm a believer now. I previously covered in butter and put herbs in the cavity, but the herb mayo trick works so well. There was amazingly crispy skin, and herb flavor in every bite. The wings in particular were amazing. And I always assumed they would be overdone by the time that the breast was cooked. Overall fantastic recipe, I can't wait to make it again.
Biggest trick I think Kenji would appreciate, always have breast facing door, and legs facing inwards (most modern ovens are cooler at front) that further give you perfect cooking balance between thaigh and breast.
@@Trinciacrophobiaso the oven has two major types of heat transfer: convection which is the hot air moving and entering in contact with the chicken and radiation which radiates from the hot parts of the oven. the convection oven, as the name suggests forcibly moves air around making the convection type of transfer stronger, which occurs more or less uniformly, if not stronger closer to the fan (but it envolves fluid dynamics and turbulence so its tricky to know for sure). key thing is the radiation, which is spotty and generally stronger to the back of the oven is not affected by that. so in conclusion the convection increase probably does not affect the heat distribution all too much, just bumps it all up, making it possibly worse distributed actually. but i might be, and probably am wrong, because this stuff is really complicated.
I just did this in my air fryer and it was the most amazing roast chicken i've ever made. Thanks Kenjii, you are the ONLY long-form youtuber I watch nonstop from beginning to end at normal speed.
@@KamikazekaitoKoki 350 degrees for 1/2 hour or when breast temperature says what he says it should. You could probably even go lower and slower if you really want to see how amazing you can get it. I let it dry out in the fridge beforehand but only for about an hour. If you let it dry out too long you risk making the skin rubbery (can't say for sure how long is "too long" might be differrent for each bird.) Season it any way you want, it will still have the amazing tesxture/juiciness so matter how you season it. My wife is on a low sodium diet so we put very little salt on it beforehand and then i sprinkle table salt on my portions after its cooked. I definitely do an herb dry rub like Kenji does, but I've done different combos and they all taste a little different but the texture and juiciness is always amazing. After the rub I spray some oil all over it (or rub it with butter). Use as much or as little as you want. you only "need" a little bit. More oil will make it crispier and/or more savory. His basting sauce is entirely optional. The chicken is already so juicy, the sauce is just a fancy extravagance.
This is a fantastic recipe! I just finished making it, and I can say that its the best chicken recipe on RUclips. I would just say I think you should cook it at 450 for about 20 min, then drop it down to 400 or 350 until it reaches 150 internal temp, so it does not burn on the outside. The only down side is that it makes a decent amount of dirty dishes.
This has always been my go to since I read it in the Serious Eats days. I have always used the old Thomas Keller 'trick' of removing the wishbone before cooking, to make it easier to carve later on. It's a bit of a pain to remove when the bird is raw, but I find it worthwhile.
I start my roast chickens in a pan on the stove. Get the thighs going while the breat remains untouched. That way I've got fall apart dark meat with juicy breast
I’m torn because I too spatchcock, remove the keel + wishbone and then dry brine just as Kenji does here but then I follow Thomas Keller’s super simple roasting method of pulling the skin away and only using salt and pepper on it. He specifically talks about not adding any moisture or fat of any sort to the outside. I have no doubt the science of the baking powder could enhance but wondering if the mayo is helping or hindering the crispness 🤔🤓
Once again you get it out the park, thanks for all your cooking tips. My grandmother was cooking chicken using this method 50yrs ago including mayo rub because it had eggs and oil and butter burns. Never heard the name spatchcock until a the hype 5-10yrs ago. Whatever it's called its foolproof and a homerun every time. Keep doing you
But it's *good* to have a name for it. I was doing chickens and turkey for >10 yrs. ahead of "spatchcock", and when I described it, I said to turn it into a manhole cover: flat and even thickness. Wonderful smoked ducks and geese, BTW.
Never heard of spatchchock before. Made this recipe tonight and wow! My husband was impressed. I'll definitely be making my chicken this way from now on. I always struggle to evenly cook a bird and this method gives me way more control. The mayonnaise is a handy trick too. I like it better than butter.
I started spatchcocking my Thanksgiving turkeys this year (it took a lot of convincing but I persuaded everyone to let me break the birds) and my goodness is it such a game changer. The white meat becomes so juicy and tasty and everyone isn't drowning their turkey in gravy to desperately saturate the meat
Sous vide is submerging it in a bag in water so it gets the perfect internal temp so you can sear it to finish. You’re thinking of braising. Braising in gravy would be a bad idea as it wouldn’t penetrate the meat because of how thick it is, plus it would be a massive chunk of time to clean up. I’d braise it in Turkey stock or broth. Spatchcock, sear every part, and then submerge the Turkey 3/4 of the way up with chicken/Turkey stock, cover, and cook to the desired internal temp. Perfect Turkey.
I'll never get over how great it feels to hear the "non-binary pals" at the end of your signoff, it always brings a huge smile to my face! Thanks for always being so inclusive, it means the world. Also the chicken looks fantastic and I imagine it's a relatively cheap meal too, I'll have to try it very soon!
Love this, I've never roasted a whole chicken in my life so I am going to have to give it a go! Also - since following this channel I've got myself a spoon rest (I had no idea they were a thing - one of those small items that makes such a massive difference!) along with some MSG, which to me is magic cooking powder - thanks for dispelling the myths around its usage as I had no idea... As a relatively new subscriber, your videos are incredibly helpful and I look forward to many many more 😊
I only had chicken legs on hand, That is what I used. I also used aluminum free baking powder and I used truffle salt. I did the overnight drying, baked mid morning with Mayo and garlic powder and some dried herbs.. It turned out delicious!! A whole chicken is next!! Thanks!!
I did this with my thanksgiving turkey this year. Couple of days uncovered in the fridge with the salt/baking powder mix and then took like 90 mins to cook all the way through and was the tastiest turkey I've ever had.
My son also cannot have eggs or dairy, as well as a few other severe food allergies. It's rough, but I feel like the challenge of making food for him that he enjoys has made me a better cook. Love your stuff, Kenji!
I just did a spatchcocked chicken for the first time last night so naturally this would be posted today lol. It turned out good, but definitely glad to have this to tweak and improve how I did it.
I pretty much did exactly this last weekend and it was definitely the best roast chicken I've ever had. I think the herb mayo trick is particularly terrific. I chopped up some rosemary and thyme, and it really enhanced the final product.
That tip with the holes in the fat deposits seems good, I'll have to remember that! I've already been a spatchcock enjoyer for years, but there's some new techniques here I'll have to remember.
Spatchcocking my turkey this past November was the best turkey I've ever made, followed your recipe for it and it was fantastic! Gonna definitely try this chicken.
That was sooo real and good! My roast chicken dinner game is about to be transformed. I’m going to try the baking soda and then herb mayo tricks, plus I’ve learned how to carve! Thank you Kenji!!
Doing two birds this weekend...was going to marinade both, but now will use dry brine and mayo for one. Spatchcock whole ckn is so awesome and so inexpensive. Thanks mate.
This is THE way to cook chicken in your barbecue (well 'beercan' is pretty neat and rotisserie also). High heat (indirect) and it is amazing. Also - Kenji does not mention - but your cooking time is less than with a non spatchcocked chicken. The old Weber barbecue cookbook has a recipe for Pollo Diablo (spelling might be a bit off), spatchcocked, marinaded in orange and lemon juice with olive oil, rosemary and garlic (and salt plus some dried chilli flakes if you wish) for up to 4 hours or so and then BBQ. Always a crowd pleaser.
Ty kenji, I was putting far too little baking powder on my roast turkey. I'm actually making this for my in-laws next month and am going to implement this into my process, can't wait to see the results.
A Week ago i made my first ever roasted chicken. I also used the spatchcock method fot it. What i did - i roasted some Onions with Garlic beforehand - also cooked some rice (a little less "al dente" than usual) and then i put the Chicken on top of the onions on top of the rice into a steel wok into the oven with the lid on. And cranked up the heat for the last 10 minutes with the broiler and the lid off. I used some cumin and paprika on the Rice and some Paprika, pepper cumin and salt on the Chicken itself. It was the best roasted chicken i ever ate.
I’ve followed this recipe multiple times and love the results. Thank you for doing a video as it adds all these little nuggets I don’t get from the recipe. The mayo rub seems brilliant, definitely will try this next with turmeric. Thanks again for the upload.
This is how I cook my turkey. The issue I have with family is the pinkish hue where the thigh breaks from the breast and where the breast is close to the bone. They see it a bit pink and freak out. No matter what I tell them, they can't see pink. So, I often finish it off a bit more after carved just to get rid of the pink; about 10 minutes. Turkey is still very juicy.
God I relate so hard to this lmao…some of my family is convinced that if you pull a breast before it hits 165 that they’ll get sick even though I’ve explained why you shouldn’t do it so many times. Not properly seasoning both before and during cooking/not realizing how much salt some things really need is probably my biggest personal plague when feeding people. Lots of cultural food myths that stop people from enjoying their food more.
I am intrigued on your thoughts about the popular salt/buttermilk brine in combination with a spatchcocked chicken. You could then herb Mayo it after. I’m sure the skin won’t be as crispy, but it truly makes fowl fool proof and oh so juicy !
I've been curious if there's a way to combine both a wet- and dry-brine. Wet brine for a day to get the flavor and added juiciness of a buttermilk/salt brine, then remove and pat dry for another day or two in the fridge to dry out the surface a bit.
@@MindZye I have tried this, and while I certainly don't have professional chef skills, found the process of trying to dry the chicken out for the drying stage to be basically impossible unless the original brine was water-based. Buttermilk etc., is too 'sticky' and basically impossible to remove to the point that the skin ever dries out. And if you wash it off, then what's the point... I guess if you were being all Hannibal Lecter about it you could remove the chicken skin, wet brine the naked chicken, and then reapply the dry skin.
The mayo makes so much sense - it's a much more heat-stable emulsion vs butter, which falls apart with heat. Will be spatchcocking my turkey this year.
This is how I've done my Thanksgiving turkey for years. The dry brine I mean. I did the spatchcock only once, it's a helluva a lot more difficult with a turkey, especially when you don't have kitchen shears(had to use tin snips lol)
Tin snips, like the Crescent WDF100, would probably work better and require less effort than a comparatively smaller pair of kitchen shears which in most cases are just slightly beefed up scissors and require some serious hand strength to go through the backbone of a turkey.
All your food looks sooo good. I didn’t know you had a cookbook but since another person commented I will have to look for it. Thanks for the recipe and I love how your dog just patiently waits while you cut up the chicken. This is a very familiar scenario in my kitchen too.😂
I love this method! I do this method with a game hen for Thanksgiving / Christmas dinner because it's not worth it to me to buy a whole turkey for one person. Plus my RV oven is not very tall compared to a regular oven!
Nice looking bird! I like to use half a cup of Cabernet Sauvignon mixed with half a cup of water to baste the bird. I've also done it with brandy. The look on my wife's face the first time was enough to make me want me to do it on a regular basis. I also like to mix the herbs & spices in butter and put it under the skin and then poke holes in it.😋 After the bird is done I'll make a roux and pour the drippings into it for my gravy.
Made the spatchcock turkey this T/G but did not have the herb mayo (butter) for the first time that was a juicy huge success.Pulled the bird at 150 internal in the breast while the dark was perfect.Can`t wait to try this chicken.Thank you sir may I have another?!
I usually take the wings off and throw them over with the backbone to use that for making stock.... nobody in my family likes the wings. And if you first fill up your roasting pan with potatoes, carrots, celery, seasoning and herbs, throw a cup of stock in the pan and the spatchcocked chicken on top of that, you'll be amazed how moist the chicken turns out. Finish with the broiler or convection to crisp the skin. The underside keeps cooler as the steaming chicken stock hits it. The veggies turn out fantastic with the chicken fat rendering down on it. Set aside the veggies, then strain the remaining stock and reduce it with some wine, butter and thicken it with baked roux or cornstarch slurry. I've been doing that for years now and it's always a family favorite.
Rule of thumb: just roast a chicken 3 times a week. So versatile. Make pot pies, chicken salad, "pulled" chicken sandwiches and feed your dog all in one fell swoop. The only thing I would add to this is that I roast mine in a cast iron pan sitting on a bed of bread for the best effing croutons of all time.
I've been roasting chicken like this for years thanks to you; your oven fried wings and spatchcock recipes are what introduced me to a much better level of home cooking. And yet, still some things to learn from this video. Thanks for the many delicious roasted chickens and turkeys over the years! :) P.S. With overcooking that chicken breast there, I usually say "dry brining forgives most sins" when it comes to this stuff. It still comes out *so* much better than without the dry brine.
hey kenji, this long time viewer but i never comment. this technique is a life changer and since i saw it on serious eats a few years ago i’ve roasted probably 200-300 chickens just like this
I'm right there with you. I saw it first on serious eats, and I must have done a few hundred chickens by now. Every Sunday night, including tonight, we have one. I do add a bit of sherry to the jus, which really wraps it up.
Love you work all the way over here in New Zealand, Kenji. Got both of your books. The spatchcock method is just revolutionary as is dry brining. I never knew either, and both significantly improved my cooking. Plus it’s faster, crispier skin and evenly cooked. Why would you EVER cook whole bird again ?!
Ooh I can’t wait to try this with the Mayo. I just did your serious eats recipe from years ago just this week. I was happy with my results. I wish now that I didn’t salt the bird before cryovac for freezer. This resulted in a salty bird(but still good). I will be trying this. Is it me or has Jamon been spot on with his catching lately. Thanks for keeping the content coming.
Well, I'm glad to see tented resting has been abandoned. I had to learn the hard way that recommendations to tent roasted poultry during the rest was a really bad idea.
Hey Kenji! I think I have a slightly newer model of the same oven, but I believe you should be able to disabled that 25 degree temperature difference "smart" feature between convection and standard baking. I did it as soon as I noticed it on my oven.
Excellent recipe, I followed it exactly and it came out juicy and fantastic, but my cook time took a little longer based on an old oven, not convection. Thank you !
Spatchcocked my first bird today and I thought of a joke, I’m sure I’m not the first to think of it but I was proud: Why should you always spatchcock a chicken? … Because chickens are known to be spineless! Bock bock! Thank you for your videos!
You just unlocked convection bake for me. I know our ovens have similar quirks because all the terrible alarms your oven makes are the same as mine. I have basically never touched the convection bake because I got sick and tired of the temperature being incorrect. Another note on the terrible alarms... Have you ever been tempted to hack the open door sensor? I know when the oven is open. You know when the oven is open. Who wants an oven to tell them its open? Especially when they are hunching over an open door trying to check the temperature of a delicious bird?
Spatchcocking always reminds me of the recipe for planked squirrel, which is more or less like this: 1. Shoot the squirrel with a .22 rifle. 2. Clean it, and skin it. 3. Remove the tail, if you haven't already, and nail the four legs to a wooden plank, squirrel face up, or down. 4. BBQ over low heat for about 3 hours, basting occasionally. 5. Throw the squirrel away and eat the plank.
Thomas Keller has a great simple sauce that he mentioned for his roast chicken recipe. You take a half cup or one cup of butter, drop it in a sauce pan and melt it. Then, add the melted butter to a bowl and serve. Roasted chicken with that super salty crispy skin, dipped in melted butter.
Kenji! I have the same oven as you and was also annoyed by the convection temperature drop so I looked at the manual. You can turn it off! Just press settings a few times until it says Auto, then press 1, and then press Start to disable it. Happy cooking!
Which range is it?
It's a piece of shit
What is the oven?
Thank you! Never thought to read the user manual 😂
Love how ‘real’ this video feels. The way he struggles to keep the skin on while carving-something I didn’t think the pros struggled with.
Yes!!!! I noticed that too! It always frustrates me to lose any of that crispy skin I worked so hard for.
1 degree from Kevin Bacon - all these years following Kenji has finally paid off!
Kenji telling us how we got closer to Kevin Bacon by watching him roast a chicken is like one of those alternative universes in Everything Everywhere All At Once, lmao
I'm glad I'm in the hotdog finger universe 🌭
so awesome lol
I'll slather chickens in mayo and do taxes with kenji any day.
All poultry all the time...
Ok, I give up, who is Kevin Bacon, another chef?
This guy is so freaking cool. I got his 'Food Lab' book for Christmas, and I'm already halfway through the entire book for the second time.
I love when he says he invented/developed techniques that everyone knows and stuff like that! Confidence!
@@ihateregistrationbulwhat on earth is that supposed to mean? He literally did.
They don't know that he worked at Cooks Illustrated. I swore by that magazine, and his methods, for ages.@@danm8004
He did and he credists others when appropriate. He worked at Cooks Illustrated coming up with so many of the techniques we take for granted now.@@ihateregistrationbul
@@ihateregistrationbulHe's literally a food scientist who has been working since he was a teenager. All his past recipe and technique work is catalogued, usually on Serious Eats, the New York Times, or one of his books. Go ahead and trace the history of those things "everyone knows", because it'll usually end in an article on Serious Eats where Kenji talks about running randomized, double blind tests to check the quality of his changes.
You're following a bunch of clowns writing their recipes out in crayons. Kenji is where most of those techniques you just learned about from some internet cook originated. At least Babish gives him full credit for using his techniques.
Hey Kenji, I just wanted to take some time to say thank you for your very clear and simple explanations. You motivate me to try my own thing and not stress in the kitchen. Since watching you I'm less stressed about EXACT measurments and things. Thank you!
Wow, this was the best and easiest roast chicken I've ever made. I'm a believer now. I previously covered in butter and put herbs in the cavity, but the herb mayo trick works so well. There was amazingly crispy skin, and herb flavor in every bite. The wings in particular were amazing. And I always assumed they would be overdone by the time that the breast was cooked. Overall fantastic recipe, I can't wait to make it again.
Biggest trick I think Kenji would appreciate, always have breast facing door, and legs facing inwards (most modern ovens are cooler at front) that further give you perfect cooking balance between thaigh and breast.
I was surprised to see him put the chicken into the oven breast-first! I also find better doneness that way. Looks like he’s rotated it by 8:50 or so.
I'm not sure how much it matters with convection which he was using.
@@Trinciacrophobiaso the oven has two major types of heat transfer: convection which is the hot air moving and entering in contact with the chicken and radiation which radiates from the hot parts of the oven. the convection oven, as the name suggests forcibly moves air around making the convection type of transfer stronger, which occurs more or less uniformly, if not stronger closer to the fan (but it envolves fluid dynamics and turbulence so its tricky to know for sure). key thing is the radiation, which is spotty and generally stronger to the back of the oven is not affected by that. so in conclusion the convection increase probably does not affect the heat distribution all too much, just bumps it all up, making it possibly worse distributed actually. but i might be, and probably am wrong, because this stuff is really complicated.
Truth bro. facts.
@@jjorjj I like your reasoning
I just did this in my air fryer and it was the most amazing roast chicken i've ever made. Thanks Kenjii, you are the ONLY long-form youtuber I watch nonstop from beginning to end at normal speed.
What are the directions you’d reccomend for an air fryer?
@@KamikazekaitoKoki 350 degrees for 1/2 hour or when breast temperature says what he says it should. You could probably even go lower and slower if you really want to see how amazing you can get it. I let it dry out in the fridge beforehand but only for about an hour. If you let it dry out too long you risk making the skin rubbery (can't say for sure how long is "too long" might be differrent for each bird.) Season it any way you want, it will still have the amazing tesxture/juiciness so matter how you season it. My wife is on a low sodium diet so we put very little salt on it beforehand and then i sprinkle table salt on my portions after its cooked. I definitely do an herb dry rub like Kenji does, but I've done different combos and they all taste a little different but the texture and juiciness is always amazing. After the rub I spray some oil all over it (or rub it with butter). Use as much or as little as you want. you only "need" a little bit. More oil will make it crispier and/or more savory. His basting sauce is entirely optional. The chicken is already so juicy, the sauce is just a fancy extravagance.
@@artsyvideothank you so much for these detailed instructions, I truly appreciate it!
Great idea!
dude i learn so much from this guy, i need to support him and buy his book, no other chef on youtube goes into this much detail he is super pro
This is a fantastic recipe! I just finished making it, and I can say that its the best chicken recipe on RUclips. I would just say I think you should cook it at 450 for about 20 min, then drop it down to 400 or 350 until it reaches 150 internal temp, so it does not burn on the outside. The only down side is that it makes a decent amount of dirty dishes.
This video reminds me of his old late night videos ❤
I also loved how he saved two of the most savory pieces for himself and Jamon
This has always been my go to since I read it in the Serious Eats days. I have always used the old Thomas Keller 'trick' of removing the wishbone before cooking, to make it easier to carve later on. It's a bit of a pain to remove when the bird is raw, but I find it worthwhile.
I start my roast chickens in a pan on the stove. Get the thighs going while the breat remains untouched. That way I've got fall apart dark meat with juicy breast
I’m torn because I too spatchcock, remove the keel + wishbone and then dry brine just as Kenji does here but then I follow Thomas Keller’s super simple roasting method of pulling the skin away and only using salt and pepper on it. He specifically talks about not adding any moisture or fat of any sort to the outside. I have no doubt the science of the baking powder could enhance but wondering if the mayo is helping or hindering the crispness 🤔🤓
I saw Jacques Pepin do that same "trick." I wonder who did it first.
I've loved this recipe from The Food Lab but never tried removing the wishbone! I don't mind carving, though, so curious if it's worth it
I wonder who roasted a chicken first, and where? @@Ladran_Sancho
Once again you get it out the park, thanks for all your cooking tips.
My grandmother was cooking chicken using this method 50yrs ago including mayo rub because it had eggs and oil and butter burns.
Never heard the name spatchcock until a the hype 5-10yrs ago.
Whatever it's called its foolproof and a homerun every time.
Keep doing you
But it's *good* to have a name for it. I was doing chickens and turkey for >10 yrs. ahead of "spatchcock", and when I described it, I said to turn it into a manhole cover: flat and even thickness. Wonderful smoked ducks and geese, BTW.
Never heard of spatchchock before. Made this recipe tonight and wow! My husband was impressed. I'll definitely be making my chicken this way from now on. I always struggle to evenly cook a bird and this method gives me way more control. The mayonnaise is a handy trick too. I like it better than butter.
I started spatchcocking my Thanksgiving turkeys this year (it took a lot of convincing but I persuaded everyone to let me break the birds) and my goodness is it such a game changer. The white meat becomes so juicy and tasty and everyone isn't drowning their turkey in gravy to desperately saturate the meat
Why not spatchcock AND drown it in gravy? Matter of fact, sous vide the turkey in gravy.
Sous vide is submerging it in a bag in water so it gets the perfect internal temp so you can sear it to finish. You’re thinking of braising. Braising in gravy would be a bad idea as it wouldn’t penetrate the meat because of how thick it is, plus it would be a massive chunk of time to clean up. I’d braise it in Turkey stock or broth. Spatchcock, sear every part, and then submerge the Turkey 3/4 of the way up with chicken/Turkey stock, cover, and cook to the desired internal temp. Perfect Turkey.
@@samhescott348 I mean put some gravy in the bag with the meat. Actually I wouldn't be surprised if Guga did that already
Clearly you need to do a guest episode with Kevin Bacon. Every dish requires Kevin to lather something on the food with his hands. He'll love it.
I would pay to see that
I'll never get over how great it feels to hear the "non-binary pals" at the end of your signoff, it always brings a huge smile to my face! Thanks for always being so inclusive, it means the world.
Also the chicken looks fantastic and I imagine it's a relatively cheap meal too, I'll have to try it very soon!
Best explanation of how to get crispy skin ever. Makes it sound so straighforward.. Cheers Kenji!!
Love this, I've never roasted a whole chicken in my life so I am going to have to give it a go!
Also - since following this channel I've got myself a spoon rest (I had no idea they were a thing - one of those small items that makes such a massive difference!) along with some MSG, which to me is magic cooking powder - thanks for dispelling the myths around its usage as I had no idea...
As a relatively new subscriber, your videos are incredibly helpful and I look forward to many many more 😊
It's so nice Kenji to have you posting videos - what a great overview of a technical concept I haven't done yet. Love you!
I only had chicken legs on hand, That is what I used. I also used aluminum free baking powder and I used truffle salt. I did the overnight drying, baked mid morning with Mayo and garlic powder and some dried herbs.. It turned out delicious!! A whole chicken is next!!
Thanks!!
I did this with my thanksgiving turkey this year. Couple of days uncovered in the fridge with the salt/baking powder mix and then took like 90 mins to cook all the way through and was the tastiest turkey I've ever had.
My son also cannot have eggs or dairy, as well as a few other severe food allergies. It's rough, but I feel like the challenge of making food for him that he enjoys has made me a better cook. Love your stuff, Kenji!
Yeah, my chicken can't have eggs either. That's a problem.
I just did a spatchcocked chicken for the first time last night so naturally this would be posted today lol. It turned out good, but definitely glad to have this to tweak and improve how I did it.
Kenji, you are my hero. Thank you for your videos and books!!
I pretty much did exactly this last weekend and it was definitely the best roast chicken I've ever had. I think the herb mayo trick is particularly terrific. I chopped up some rosemary and thyme, and it really enhanced the final product.
Do you remember if you could tell mayo was used?
That tip with the holes in the fat deposits seems good, I'll have to remember that! I've already been a spatchcock enjoyer for years, but there's some new techniques here I'll have to remember.
This is great, I actually have a spatchcocked chicken dry brining right now. Ill swap out my usual rub for your herb mayo. Thanks for the video!
It's amazing how he invented herb mayo~!
@@forkedintheroad2995 could you tell it was mayo that you used? Someone in my house is very mayo adverse but I'm curious if you can tell.
That crunch @13:06 tho 😱 I’ve been making my roast chicken like this for years now, it’s foolproof. Thanks as always Kenji!!
Spatchcocking my turkey this past November was the best turkey I've ever made, followed your recipe for it and it was fantastic! Gonna definitely try this chicken.
Your puppy is so cute, patiently waiting for a bit of that tasty tasty spatchcock chicken. ❤
That was sooo real and good! My roast chicken dinner game is about to be transformed. I’m going to try the baking soda and then herb mayo tricks, plus I’ve learned how to carve! Thank you Kenji!!
Baking powder, not baking soda! 🙏
Doing two birds this weekend...was going to marinade both, but now will use dry brine and mayo for one. Spatchcock whole ckn is so awesome and so inexpensive. Thanks mate.
First video I’ve ever watched from this dude and I like him he’s pretty cool and relaxed and explains things well and I enjoy the stories
This is THE way to cook chicken in your barbecue (well 'beercan' is pretty neat and rotisserie also). High heat (indirect) and it is amazing. Also - Kenji does not mention - but your cooking time is less than with a non spatchcocked chicken. The old Weber barbecue cookbook has a recipe for Pollo Diablo (spelling might be a bit off), spatchcocked, marinaded in orange and lemon juice with olive oil, rosemary and garlic (and salt plus some dried chilli flakes if you wish) for up to 4 hours or so and then BBQ. Always a crowd pleaser.
Ty kenji, I was putting far too little baking powder on my roast turkey. I'm actually making this for my in-laws next month and am going to implement this into my process, can't wait to see the results.
A Week ago i made my first ever roasted chicken. I also used the spatchcock method fot it. What i did - i roasted some Onions with Garlic beforehand - also cooked some rice (a little less "al dente" than usual) and then i put the Chicken on top of the onions on top of the rice into a steel wok into the oven with the lid on. And cranked up the heat for the last 10 minutes with the broiler and the lid off. I used some cumin and paprika on the Rice and some Paprika, pepper cumin and salt on the Chicken itself. It was the best roasted chicken i ever ate.
Read the book, made this, it absolutely slaps! In my oven it means my potatoes and bird cook for the same time at the same temp. A+
love the eyes drops on the counter. critical
I have been learning so much from your great techniques! Thank you!
Man it's so cool how simple that recipe is and how incredibly juicy it turned out to look, and I'm sure taste too. Kenji is the goat 🐐
It's great to see a RUclipsr cook in the same type/size of kitchen most of us have.
Wash and use a steel to hone your knife right before slicing to stop the skin from tearing. You Go, Kenji!
I’ve followed this recipe multiple times and love the results. Thank you for doing a video as it adds all these little nuggets I don’t get from the recipe. The mayo rub seems brilliant, definitely will try this next with turmeric. Thanks again for the upload.
This is how I cook my turkey. The issue I have with family is the pinkish hue where the thigh breaks from the breast and where the breast is close to the bone. They see it a bit pink and freak out. No matter what I tell them, they can't see pink. So, I often finish it off a bit more after carved just to get rid of the pink; about 10 minutes. Turkey is still very juicy.
God I relate so hard to this lmao…some of my family is convinced that if you pull a breast before it hits 165 that they’ll get sick even though I’ve explained why you shouldn’t do it so many times.
Not properly seasoning both before and during cooking/not realizing how much salt some things really need is probably my biggest personal plague when feeding people.
Lots of cultural food myths that stop people from enjoying their food more.
My favorite way now is to make this but at 550 degrees, mayo herb under the skin. I turn half the auju into gravy for mashed potatoes. Great recipe.
This video will have millions of views in no time. Awesome video.
thanks for the explanation f how the baking powder works to crisp it up!
Dude. Nice setup! Thanks for the run through.
I can't believe I'm only one degree from Kevin Bacon, you've changed my life!
I am intrigued on your thoughts about the popular salt/buttermilk brine in combination with a spatchcocked chicken. You could then herb Mayo it after. I’m sure the skin won’t be as crispy, but it truly makes fowl fool proof and oh so juicy !
I've been curious if there's a way to combine both a wet- and dry-brine. Wet brine for a day to get the flavor and added juiciness of a buttermilk/salt brine, then remove and pat dry for another day or two in the fridge to dry out the surface a bit.
@@MindZye I have tried this, and while I certainly don't have professional chef skills, found the process of trying to dry the chicken out for the drying stage to be basically impossible unless the original brine was water-based. Buttermilk etc., is too 'sticky' and basically impossible to remove to the point that the skin ever dries out. And if you wash it off, then what's the point... I guess if you were being all Hannibal Lecter about it you could remove the chicken skin, wet brine the naked chicken, and then reapply the dry skin.
Made it! Love it! Making it again right now. As with everything I make with your help, it’s deeeelicious! Thanks Kenji!
The mayo makes so much sense - it's a much more heat-stable emulsion vs butter, which falls apart with heat. Will be spatchcocking my turkey this year.
Made this for Thanksgiving yesterday. Couldn't believe how juicy the meat was. My new go-to roast chicken recipe.
Kenji! The doggos love spatchcock poultry even more than we do 🎉
We roast spatch cocked chicken all the time, but no dry brine or use of mayo.
Thank you !
Gonna try this on the next one !
This is how I've done my Thanksgiving turkey for years. The dry brine I mean. I did the spatchcock only once, it's a helluva a lot more difficult with a turkey, especially when you don't have kitchen shears(had to use tin snips lol)
Tin snips, like the Crescent WDF100, would probably work better and require less effort than a comparatively smaller pair of kitchen shears which in most cases are just slightly beefed up scissors and require some serious hand strength to go through the backbone of a turkey.
@@nobahdy they worked pretty well actually, but I had to spend a considerable amount sanitizing them first as they were not new.
All your food looks sooo good. I didn’t know you had a cookbook but since another person commented I will have to look for it. Thanks for the recipe and I love how your dog just patiently waits while you cut up the chicken. This is a very familiar scenario in my kitchen too.😂
So jealous of Kenji’s kids, getting his food all the time
Thank you. A great demonstration with some interesting additions.
I love this method! I do this method with a game hen for Thanksgiving / Christmas dinner because it's not worth it to me to buy a whole turkey for one person. Plus my RV oven is not very tall compared to a regular oven!
Nice looking bird! I like to use half a cup of Cabernet Sauvignon mixed with half a cup of water to baste the bird. I've also done it with brandy. The look on my wife's face the first time was enough to make me want me to do it on a regular basis. I also like to mix the herbs & spices in butter and put it under the skin and then poke holes in it.😋 After the bird is done I'll make a roux and pour the drippings into it for my gravy.
Made the spatchcock turkey this T/G but did not have the herb mayo (butter) for the first time that was a juicy huge success.Pulled the bird at 150 internal in the breast while the dark was perfect.Can`t wait to try this chicken.Thank you sir may I have another?!
I usually take the wings off and throw them over with the backbone to use that for making stock.... nobody in my family likes the wings. And if you first fill up your roasting pan with potatoes, carrots, celery, seasoning and herbs, throw a cup of stock in the pan and the spatchcocked chicken on top of that, you'll be amazed how moist the chicken turns out. Finish with the broiler or convection to crisp the skin. The underside keeps cooler as the steaming chicken stock hits it. The veggies turn out fantastic with the chicken fat rendering down on it. Set aside the veggies, then strain the remaining stock and reduce it with some wine, butter and thicken it with baked roux or cornstarch slurry. I've been doing that for years now and it's always a family favorite.
Rule of thumb: just roast a chicken 3 times a week. So versatile. Make pot pies, chicken salad, "pulled" chicken sandwiches and feed your dog all in one fell swoop. The only thing I would add to this is that I roast mine in a cast iron pan sitting on a bed of bread for the best effing croutons of all time.
I like to put a few slices of thick bread in the pan beneath the chicken when it cooks. You get toasty bread that has lots of drippings.
I think this is funny all of a sudden spatchcocking chicken is the new rage. I've been spatchcocking chicken and Turkey for over 20 years.
I've been roasting chicken like this for years thanks to you; your oven fried wings and spatchcock recipes are what introduced me to a much better level of home cooking. And yet, still some things to learn from this video.
Thanks for the many delicious roasted chickens and turkeys over the years! :)
P.S. With overcooking that chicken breast there, I usually say "dry brining forgives most sins" when it comes to this stuff. It still comes out *so* much better than without the dry brine.
The bestt late night guilty pleasure is watching your videos 🥺💜
The dog at 12:35 is me when I watch these videos
hey kenji, this long time viewer but i never comment. this technique is a life changer and since i saw it on serious eats a few years ago i’ve roasted probably 200-300 chickens just like this
I'm right there with you. I saw it first on serious eats, and I must have done a few hundred chickens by now. Every Sunday night, including tonight, we have one. I do add a bit of sherry to the jus, which really wraps it up.
How do you serve the chicken with the jus? Like in a ramekin on the side for dipping?@@erikhaberstroh
@@loganwallermusici just pour it over the chicken when serving
kenji youve done it again
You’re a legend kenji
Love you work all the way over here in New Zealand, Kenji. Got both of your books. The spatchcock method is just revolutionary as is dry brining. I never knew either, and both significantly improved my cooking. Plus it’s faster, crispier skin and evenly cooked. Why would you EVER cook whole bird again ?!
Ooh I can’t wait to try this with the Mayo. I just did your serious eats recipe from years ago just this week. I was happy with my results. I wish now that I didn’t salt the bird before cryovac for freezer. This resulted in a salty bird(but still good). I will be trying this. Is it me or has
Jamon been spot on with his catching lately.
Thanks for keeping the content coming.
Well, I'm glad to see tented resting has been abandoned. I had to learn the hard way that recommendations to tent roasted poultry during the rest was a really bad idea.
Hey Kenji! I think I have a slightly newer model of the same oven, but I believe you should be able to disabled that 25 degree temperature difference "smart" feature between convection and standard baking. I did it as soon as I noticed it on my oven.
Since Kenji forgot to link to the jimmy Fallon piece: ruclips.net/video/UbC7x5uJ1TY/видео.html
nice job bro! I was looking for it :))
love this method, can't wait to try, although I have to be honest, will probably roast to a higher temp. Thanks Kenji!!!
Excellent recipe, I followed it exactly and it came out juicy and fantastic, but my cook time took a little longer based on an old oven, not convection. Thank you !
Spatchcocked my first bird today and I thought of a joke, I’m sure I’m not the first to think of it but I was proud: Why should you always spatchcock a chicken? … Because chickens are known to be spineless! Bock bock! Thank you for your videos!
Lol watching the dog waiting patiently .
love how he is always cleaning something. typical chefs behaviour haha
Perfect timing as always
I've used mayonnaise when baking fish, and now will try it on poultry.
I'm doing this on a pellet grill, and adding BBQ sauce at the end. I've done his wings that way which turned out awesome.
you can disable the 25F degree drop in the settings. i have the same oven
The auto -25 deg on that model oven bugged me so much too when I got it!
Always great content, thank you for being you.
Frickin mayo-bird! The moment you said that, all the parts connected in my brain and I was so frustrated that it had never happened before.
You just unlocked convection bake for me. I know our ovens have similar quirks because all the terrible alarms your oven makes are the same as mine. I have basically never touched the convection bake because I got sick and tired of the temperature being incorrect.
Another note on the terrible alarms... Have you ever been tempted to hack the open door sensor? I know when the oven is open. You know when the oven is open. Who wants an oven to tell them its open? Especially when they are hunching over an open door trying to check the temperature of a delicious bird?
between this video and Jacob Burton's on the spatchcock method I've now managed to have pretty darn perfect roast chicken on the regular. thanks
Dude cracks me up.
Spatchcocking always reminds me of the recipe for planked squirrel, which is more or less like this:
1. Shoot the squirrel with a .22 rifle.
2. Clean it, and skin it.
3. Remove the tail, if you haven't already, and nail the four legs to a wooden plank, squirrel face up, or down.
4. BBQ over low heat for about 3 hours, basting occasionally.
5. Throw the squirrel away and eat the plank.
I literally just taken spatchcock chicken out of the oven when you published this. Crazy.
Thomas Keller has a great simple sauce that he mentioned for his roast chicken recipe. You take a half cup or one cup of butter, drop it in a sauce pan and melt it. Then, add the melted butter to a bowl and serve. Roasted chicken with that super salty crispy skin, dipped in melted butter.
Bro. The Kevin Bacon story. Epic.
I haven't tried a mayonnaise rub but I will now!!! maybe blend in roasted garlic.
Hey Kenji,
This is a fantastic recipe! Can you apply this same recipe for a rotisserie on the grill?
Thanks!