How to Make Roast Chicken

How to Make Roast Chicken

call the family for that one things are
looking good outside my kitchen one of
the biggest challenges I find is dry
food food that normally is moist at this
chicken to be dried out desiccated sighs
tastes like the Sahara Desert
who wants sand in their mouth you guys
have figured out a way of happiness not
only is the chicken moist but the skin
is crunchy
teach us this dish it’s our truffle salt
roast chicken and it is I think the
perfect combination of mommy and me and
one dish where there’s an incredibly
flavorful delicious veggie portion
that’s gonna come in everything’s
happening in one dish which is amazing
so that’s her mom but then there’s also
the most succulent delicious moist
chicken you’ve ever had there’s a
special technique so pay attention here
Oh because he’s gonna learn and I do
clean it be honest please okay so the
first thing we have here is a nice
roasted chicken this is about three and
a half pounds I mean that it comes about
room temperature which means just take
it out of your fridge half an hour
before you’re ready to actually put it
into the oven so we have truffle salt
here in fresh cracked pepper and then
I’m also gonna take about two cloves of
grated garlic or minced garlic plus some
chopped fresh thyme
you might sure that how you do it hold
my hair back well multitasking doing it
all and what’s my dad doing
I was almost amazed you did Lisa can
make food for me because she doesn’t eat
any is the hardest part one of the most
impressive things about my mom as a cook
is she can make meals that taste
incredible and she never tastes them
because she herself is vegetarian okay
so what I’m doing right now is I’m
working one or two fingers between the
skin of the chicken and the breast meat
here and then I’m gonna grab some hunks
this salt and just toss it right in
there and I’m gonna grab one onions that
we quartered up
have you seen the rock hat yo I noticed
those in mistake
so this is just a rim of tinfoil that we
wrapped around in a circle so that
creates a little space between the
bottom of our bird and the pan so the
entire chicken is gonna be able to be
roasted on all sides and get that
wonderfully Chris skin without it
sitting in its juices okay so the next
thing thank you so much is this melted
butter dad this I think you can handle
okay that’s melted butter you trust me I
trust you and here’s your wanna use your
hands or a brush what kind of guy are
you in I’m our social history all right
melted butter all over this painting I
think this is art sweet gum this was
artfully done and then let’s get this
guy in a little bit and then grabbing
the last of our salt we’re gonna go
ahead and sprinkle this all over the
surface of our bird we’re gonna quickly
tie together the legs and you want
basically what you wanna think about is
bringing the bird as as compact as
possible so it all cooks evenly but
they’re different parts of this world
with different fat and different protein
compositions so some parts will cook
faster than others and in an effort to
keep it all really juicy you want to
keep it really conserves up oh there you
go there’s bleed over doing the odd okay
honey okay look one and please hold your
applause the other thing we’re gonna do
is just touch these wings back so almost
like she’s resting on the bench now
here’s my trick the breast is here right
and that is the leanest meat and we’ll
cook the fastest and that was the one
most at risk of getting dried out so
here’s how we’re gonna make it not die
out we’re gonna flip that sucker over
and roast it for the first 40 minutes
with the back facing up which allows the
juices to have
a chance to run into the breasts while
it cooks and that way when we flip it
over for the final part of the cooking
they’ll already distribute and you’ll
end up with this wonderfully succulent
juicy bird throughout last little trick
for you is as you saw I’m doing it in a
cast-iron skillet with a roasting rack
over a rimmed baking sheet I’m gonna put
about 1/4 cup of water right here into
the base of our pan and that’s gonna
again create a steam bath for the bird
so it’s cooking in juices and keeping it
really once so we’ve got our oven at 425
okay so we took the bread out about 45
minutes later what is in butternut
squash and we’re gonna let that roast in
the chicken juices then we threw in some
lentil okay so I just pulled the veggies
and the chicken out of the oven your to
splash a little red wine vinegar wait
for it
so you basically need your sauce and
veggie side dish all in one here and
then of course we have this beautiful
bird golden brown Chris skin salty to
perfection we’re gonna let it rest about
ten minutes after it comes out of the
oven gorgeous thank you it’s a little
maple syrup for you as it is a little
bit of meatball she ain’t done salt day
that
[Music]
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