Hanging roast chicken, with 'nugget' potatoes
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- čas přidán 22. 01. 2020
- An easy way of imitating rotisserie chicken at home. Thanks to Digit for sponsoring this video! Download Digit for free here: pixly.go2cloud.org/SH1V8
**RECIPE, SERVES 8**
2 4 lb (2 kg) whole chickens
3-4 lb (1.5-2 kg) baking potatoes
1 lemon
salt
garlic powder
paprika
oil
chicken stock
stuff for a side salad
Place a rack over a sheet pan and put the chickens on top. Heavily coat the chickens with salt, garlic powder and paprika on all sides. Don't worry if a lot of seasoning falls onto the pan underneath. Move the whole rack assembly to the refrigerator and leave the chickens in there, uncovered, for 24-48 hours.
Peel the potatoes and cut them into 1.5 inch (4 cm) slices.
Prepare the oven by positioning one rack on the very top, and one on the very bottom. If you have a third rack, take it out. Heat the oven to 425 F / 220 C, ideally on a convection setting. NOTE: This temp is just a starting place. You may need to turn the heat up or down as you roast, depending on how the skin is looking.
Using butcher's twine, tie the chicken's legs together and send a supporting loop down around the length of the chicken. Loop large metal S-hooks through their legs (you can bend them out of a coat hanger). Put an oven-safe probe thermometer into the deepest part of the breast, and lightly oil the chickens on all sides. NOTE: Oiling is optional. I actually can't decide which way I like it best. Oil makes for darker skin, but no oil makes for crispier skin, in my experience.
Take the chickens off the rack, and get rid of the rack while retaining the sheet pan underneath. Put the potatoes onto the sheet pan, making sure they're evenly distributed in one layer. Put the rack of potatoes on the bottom oven rack, and hang the chickens with the S-hooks to the top rack. Pour enough chicken stock into the sheet pan to come 1/4 of the way up the potatoes.
Roast until the skin is brown and the internal temperature is 165 F / 74 C, about an hour. You may need to increase the heat to make sure the skin is brown. Every 15 minutes, move the rack slightly so that all the potatoes get some time directly under the dripping chickens.
When the chickens are done, use an oven mitt to unhook them. Rest them on a clean cooling rack. Take the potatoes out, flip them, then put them back in the oven on the top rack and roast until the tops are starting to go crispy. You might want to turn on the broiler (grill), but if you do, watch them like a hawk.
When done, the potatoes may need some additional salt. Put them on a plate with some carved chicken and a side salad, and eat. Duh. - Jak na to + styl
Download Digit for free here: pixly.go2cloud.org/SH1V8 Comment below with what you're using Digit to save for! Thanks to Digit for sponsoring the video.
Q: Is it unsafe to use non-food-grade metal for the S-hook?
A: I'm not sure. The hook doesn't actually touch any part of the chicken you're going to eat, so I'm not that worried about it. Although, I suppose it's possible that you could have some wire that's coated in something that might melt down onto the chicken. Certainly something to think about.
Q: Do you really have to dry cure the chicken?
A: Nah, and I'm honestly not sure if I prefer it. I tend to think dry-curing or dry-brining or whatever is overrated. But it definitely gives you a crispier skin. If you want really crispy skin, there's lots of other things you could try too. I'm sure I'll get to that in a future video, but basically you want to do what the peking duck chefs do.
Q: Do you really have to oil the chicken?
A: No. I honestly can't decide which way I like best. The oil gets you a browner skin. No oil gets you crispier skin. At least, in my experiments that's what happened.
Q: Are those really the chicken's knees?
A: No, I suppose they're technically the chicken's ankles. What looks like the chicken's lower leg is actually its foot, because it walks on its toes.
Q: Does the lemon inside the chicken actually do anything?
A: It definitely gets you a subtle lemon flavor in the breast meat, but it's not a huge deal and you could skip it.
Q: Shouldn't you season the inside of the chicken?
A: I don't think that really does anything. There's so much connective tissue and bone between the cavity and the meat, I don't think the salt could really penetrate though that. When I've done it, I've noticed no difference. But maybe you might? The lemon is a different matter, because it creates aromas that actually go through the chicken during cooking.
Q: Does the chicken pick up weird smells in the fridge?
A: Never that I've noticed. It just doesn't have that much fat (which is what absorbs smells) and its own flavor is very strong.
Q: Couldn't you make gravy in the pan that had the potatoes in it?
A: Yeah, there's probably some good flavor left in that pan, and the bits of potato left in it would thicken the gravy for you. But, by the time you got the gravy done, the potatoes wouldn't be crispy anymore, and they don't reheat well. Maybe if you could make the gravy super fast it'd work.
Q: What do you mean I'll have to experiment with my oven temperature?
A: You want a temperature that's going to get you brown-but-not-burned skin by the time the interior meat is cooked, and I just think that depends on so many factors. If you're using convection, some convection settings actually lie to you about the temperature - they reduce the temperature you enter by like 30 degrees F to compensate for the fact that convection is more efficient at transferring heat. It depends on how well-ventilated your oven is - the steam from the potatoes could slow the cooking of the skin, etc. It's all just really complicated. I usually start these at 425 F, but a few times I upped the heat toward the end because the skin wasn't getting as brown as I wanted.
Q: Is it safe to keep the raw chicken uncovered in the fridge?
A: I can't find any research literature on the subject, but dry-brining raw poultry in the fridge is a very common practice, and I'm not concerned about it. Just make sure that the bird is in a tray that will catch the drippings, and give it enough space in the fridge so that you don't accidentally touch any food to it. Fridge temperatures inhibit microbial activity. Yes some food pathogens can go airborne, but the experts I've talked to have said that's a risk when you do something to aeresolize the bugs - like splashing a lot of water on the chicken to wash it off. The dry-curing process does the things I said in the video - it dries out the skin (which will make it crispier), and it seasons the interior of the meat. You could absolutely skip it if you don't want to do it, but this is a very common practice, and I can't find any documented case of someone getting sick from it.
I didn't even download digit
couldn't help but notice that he's using Alton Brown's salt cellar...............
Can you adopt me?
Make dumplings with sheep cheese please
If the oven is deep/wide enough, could you roast 4 chickens at once, our would you risk uneven cooking?
Why I hang my chicken and not myself
Thats the best use of this meme 🤣🤣🤣
It's a funny joke, but posting this just in case: suicidepreventionlifeline.org/
@@aragusea adam a True hero
Carefully, he’s a hero
@@aragusea Why I funny joke but not my post this incase
This wasn't in Bon Appétit's Every Way to Cook a Whole Chicken video
hah, score!
BA is truly over rated, imho.
it kind of was with the gaping hole pan, but they fucked up and put the breast higher so it got dry
Yeah. I watched the whole Bon Appétit video thinking...poached? No. Adam likes crispy skin. In an air fryer? Nah, he hates gadgets. Deep fried in a barrel in the yard? He's not insane. On a beer can? *Everybody* has tried that...
I didn't see the string and coat hanger method coming at all. Looks great though.
@@pinkomega810 I actually really like the every way to cook videos. They really show you what happens to each food depending on how you cook it, and that's useful for me when I'm trying to understand why something does what it does.
How creative and delicious. The idea of roasting a hanging chicken at home never even occurred to me as possible.
I tried it.. the potatoes came out awesome!
@@alkatraz706 But what about the chicken? I actually have a rotisserie function in my oven (it's a countertop OTG) and was wondering if I could try it out for the type of chicken Americans find in grocery stores.
@@Death_Bliss nah fuck them chickies..the potatoes is where its at 😂
@@Death_Bliss adam does lot reseach for his vids i dont think it will be bad
Caus you got no phantasy!
Pro tip: Make sure you measure your oven before doing it. I don’t remember if he said that but make sure you can fit everything if you don’t have a fancy convection oven lol
Convection has nothing to do with size
@@virtualabc7847 They probably just mean fancy convection oven's often are big enough for it, not that convection = big size automatically
I might be able to do this with Cornish game hens, but if I want to do a regular chicken I'm going to have to hang it from the broiler element 😂
"Why I nugget my potatoes and not my chicken"
This is going to be the top comment no joke
Top comment for sho
Perhaps
Nugget biscuit
why i nugger my sweer potatos and not my chicken
“my children are expanding” -adam
I hope he was referring to his flock not their waist lines.
His good cooking has negative consequences it seems
y'all seem to have forgotten about the other possible dimension of expansion...
They are either getting taller or the number of members is increasing haha!
Adam Ragusea don’t worry Adam I too am a child currently expanding upward, ill be sure to tell my parents about Digit
I made this recipe for a mini Thanksgiving with my family. Everyone loved both the chicken and potatoes, but the potatoes were absolutely the star of our meal. I ended up getting S hooks from the store. Make sure if you are doing so to get the ones which are stainless steel, not zinc coated. Zinc coated items are not food safe, especially when heated up in the oven.
Thanks! Great story.
become ungovernable. buy zinc coated hooks
@@danotae You indeed won't be governed for long if you make choices like that every day, lol
I was looking for this. Thank you!
I cooked chicken like this sometimes and trust me there is a reason why he sounds so excited about the potatoes, the chicken is actually quite good, but the potatoes are some of the best roasted potatoes I ever had.
When i saw the fond on the pan I immediately thought he was going to make gravy
I think the potatoes wouldn't be crispy anymore by the time the gravy was done.
@@aragusea Do you think you could just put some flour in immediately after(hoping to cook the flour) to thicken, then strain it? A very dumbed down gravy, but one none-the-less.
I don't think it needs gravy.
@@aragusea In another video, I saw you score the chicken legs to help with breaking down the connective tissue in there; why didn't you do that in this case? And when you ate the drumsticks, did you feel like there was too much connective tissue intact?
A well cooked, well seasoned chicken will never need gravy
Bon Appetit: "Here's every way we could think of to cook a chicken."
A. Rag: "Hold my cutting board."
Correction: "Hold my *seasoned* cutting board."
Hold my wine
Hold my TITANIUM cutting board
I was confused for a second as to what A. Rag. was supposed to mean
@@ezequielruiz4392 everyone calls him that. Like, everyone. I didn't make it up just now. But I wish I did, because it's so cool.
Important step missing from the video: make sure your oven is large enough to hang your bird in.
Mine was too small to hang it, but I threw a cooling rack over the pan and left the chicken on that. The underside wasn't too crispy but it still cooked through and tasted great.
I also put a bit of leftover duck fat on top of the potatoes. Super tasty.
There are metal stands to shove into your chickens so they will stand on a baking sheet or in a form (not sure if they would stand on a rack). I know that they exist, I once used a high olive jar (a high tube clear glass labels removed of course, empty and washed as "stand" because I did not want to buy the thingies. And the chicken stood in a form that rested on a rack (so better circulation of air and heat than with a baking sheet). If you need to roas two chickens - ventilation may become more of an issue so they will cook evenly.
metal or ceramic "chicken roast stand" price between 10 and 25 USD - but a olive jar that is high and has a small diameter (so the form of a tube) will also work (advantage: one could give fluid into the jar - like the beer can method. Which I do not like, who knwows what the beer cans give off - and how do you fit a chicken over that diameter ?)
I tested the olive jar once or twice, it worked.
you can use glass bottle filled with water that the chicken stands on
It's call beer chicken stand.
I love that you have leftover duck fat.
Be warned, you need a large oven to have even the barest hope of this actually working.
Currently trying this in a (I'm realizing now) small oven. It's sort of hanging, but at a 45° angle lol. Not expecting the potatoes to come out as I hoped for but we'll see
@@MichaelJonesUConn I put a rack on the bottom of my oven to Stan's of Hannah potatoes up off of the bottom on a tray and then hung the check in from the broiler at the top of my oven because it just wasn't big enough
@@dascherofficial I thought about that, but I was nervous about hanging something off the broiler.
The meal turned out amazing, but thankfully I used an old cookie sheet. Because the chicken was resting somewhat on the cookie sheet, I couldn't really turn it so it's pretty crisped up. RIP cookie sheet
@@MichaelJonesUConn my oven is not big enough either, currently at a 45 degree angle on top of the potatoes, and I wish I had set a rack on top of the potatoes to rest the chicken butt on. Oh well, next time!
@@stephanieg5026 Is it in the oven now? If so, fear not! It still came out delicious, although I needed to add more stock than the video recommends.
My cookie sheet definitely required a few days of soaking from the stock that got burnt onto it, but worth weeks worth of meals!
Adam: The natural depression
Me: *starts crying*
HAHAHAH
Mood
I’m your 600th like! What an honour!
The chickens in the thumbnail looked like they were performing some sort of blood ritual.
shaggy I can’t man😂
UNDERRATED
Now I cab't unsee it
it's a ritual using the life and flesh of those chickens to prolongue llive
I love how you outright mention using garlic assuming that I let a meal pass through my kitchen without it
One of us!
Anyone else keep coming back to watch this because it's that good?
Its my third time
@@racistmonkey3181 that's what she said
@@puffybara oh you naughty naughty
I'm watching way too many Adam Ragusea videos. I just had a dream that he was in my living room, golden sunlight shining through the windows, educating me on the risks of edibles.
Adam: "Do you want your organs to age quicker than you? Go ahead."
Me: "But that's probably from indica, sativa's okay, right?"
Adam: "I'd prefer niether, but you do you."
If you're weirded out, so was I when I woke up. Atleast I didn't have a nightmare about vinegar leg on the right.
VINEGAR LEG ON THE RIGHT, VINEGAR LEG ON THR RIGHT
@Señorita White Are you saying that Bart Simpson isn't really my friend? Keep your reality altering views in your pocket!
Kelvin COPY THAT VINEGAR LEG IS ON THE RIGHT
i'll do edibles till my organs are 67 years old i dont care
What the fuck
been watching adam so long i can tell when he transitions to an ad
Same
When you see Adam's face you know it's time to skip a minute
His tone of voice and facial expressure says it all
Same
I skipped before I even realised why I was skipping
he's like my dad... when he calls me and makes me sit before speaking, cuz he never does that.
u know u're on about some LifeSkillshare shit and some sense of security
Trying this tonight! With an oven that's *not quite* tall enough (or the hooks are too long; I grabbed them out of my Dad's shop - I washed them!). And still partly frozen chickens. And turkey stock instead of chicken, because someone didn't check...
I'll let you know if we all survive! 😁🤣
Edit: It worked! Definitely doing that again!
5 months later, no update
@@mikeschneider1624 it works pretty well! Next time, I'll make sure to use shorter hooks and two pans of potatoes...
Adam, try scalding your chicken skin with boiling water before roasting. (Season after scalding, of course.) The scalding gives the subcutaneous fat a head start on rendering, so the skin turns out extra crispy.
“I’m not a butcher or a Boy Scout, I’m terrible with knots”
Uses a butcher knot
Lol
drew13600 gay
You can tell he’s not a butcher because He said in another video it was actually a surgeon’s knot.
"Why I hang my chicken, NOT my enemies"
"Why I hang my chicken, not the commenters who irritate me by overusing these jokes"
“Why I hang myself, not my chicken”
Dael its not overused, its culture
TheAppleCat
Actually, Heat in hell cooks you better and hotter. Nice research
@@juul27 it is overused
I think we can all agree that Adam is a pretty pragmatic person. If he's willing to go through the trouble of cooking a chicken in such a 'unique' way, it's probably worth the effort
3:16 They called me "Natural Depression" back in high school!
*Cheeky smile turns into dispair*
Lmao
Bruh 😭😂
Bon Appetit: Heres every way to cook chicken
Adam: Hold all of my white wine, seasoned butter and cutting boards, and vinegar legs on the right,
Good meme 11/10
Never knew Adam was into Bdsm.
HAH
i screeched
Brilliant!
And love how you reach out to the world beyond the US by also using kilos and Celsius and qualifying the specific supermarket rotisserie chicken seasoning. Thank you!
All too often we see videos from people who think the world is the US!
i just noticed youre saying the metric conversions as well! thank you so much! Even if they're pretty much estimates, it really helps with understanding the proportions of the ingredients amd temperatures!
My bird is hanging in the oven, talking wack, anyone want to roast him?
@DaIdiotwat
The smoothest Man alive when It comes to ads
Just love the way you break down every step and give a reason to do everything.
Ok Adam, this was dinner tonight, after watching your video at least 5 times. This is what I have learned
1. My oven is too small. This is an excuse to get that convection oven I always wanted.
2. I agree with your feedback, the lemon isnt a must. I'm not sure I even noticed it. But I may miss it next time?
3. I need cooling/baking racks. The dry aging made the chicken sooo good.
4. I think this would great with more than potatoes, as I used sweet potatoes. Next time, I will add carrots too.
5. My homemade S hook worked this time, but I want a better one for next time.
6. Make 2 next time, as my organic birds were a tease.
Great recipe Adam and thank you for sharing!
Any vegetable that can be roasted can be used here, IMO.
Talk about perfect timing. I am helping with a Paris themed sweet 16 party and they want to do roasted chicken. I was trying to figure out how to cook the chicken and this is perfect. The only suggestion I have is to maybe squeeze some of the roasted lemon over the chicken for added flavor. Or maybe just grill off half of one. Great video.
Plop plops
@@Meatbeerboss ?
aeaeaeaeaeæ
@@biggdaddy202003 Plop plops for rickyyyy
Such a well done video and recipe; you include every small detail required for success and _why_ it's important. Top work sir!
Adam's journalism job really comes through in his sponsor transitions talking about transitions the sponsor of yuis video an editing app
The sound of Adam’s oven after he sets the temperature is music to my ears
The exasperated sigh when the string breaks in the end, i felt that.
I swear he has some kind of challenge going on that is to sneak the most kitchen-unrelated products into his cooking vids.
2:09 I never realized this was the foreshadowing of moving away from Macon and moving to TN
That is genius I was thinking of buying a torch (more dosh) to brown my turkey legs for Christmas this year (which last year never browned) never even considered hanging it upside down you're a legend Adam for having figure this awesome solution! So glad I watched this video.
Adam's transitions are so smooth, and I'm not talking about the editing. (Although they are smooth as well). Smooth operator.
Thank you Adam for your recipes and also! For converting everything into cm and kg, really helps a lot :)!
Something i love about this channel is that he talks about his failures as part of the process. Excellent mentality.
There are many things I enjoy about this channel but by far the way he segways to his sponsors is what I really admire
Thanks for adding metric units in your voiceover, much appreciated :)
But you dont need to use metric for this recipe. Just use your senses. If what your doing (in cooking at least) feels right then it probably is.
You have quickly become my favorite cooking channel on CZcams. Keep it up dude!
It has been 1 year since Adam's children started rapidly expanding. They had to move out of their house, which was quickly destroyed after about two months. Mount Everest is gone, and not coming back. Leo stomped it. Adam and Lauren are in fear for their lives, as their children continue to expand, they need to eat more and more. It started with their family gold fish, now they are plotting to eat the local forest.
According to Judith Jarvis Thomson they can... "get rid" of the children. *thought experiment of course*
The best part about this video is that YOUR KITCHEN IS VERY RELATABLE! So many times you watch videos on CZcams and their in some fancy kitchen with fancy tools lol like wtf 😂
3:33 FOOL YOU UNDERESTIMATE MY POWER.
@drew13600 yes
drew13600 😂
Four things!
1. I think you meant overestimate
2. Yes I know this is 6 months old comment
3. If you wanted to use Star Wars quote
you should've drop the FOOL
4. Please don't call my favorite chef on CZcams FOOL
Sincerely, random person on the internet
@@sangyoonsim
1. When I said underestimate, I meant my ability to screw up.
2. This was not meant to be a star wars quote as I was exaggerating but thats a nice coincidence.
3. And I'm sorry if I've offended you or your crush but I doubt me calling him a FOOL in an obviously harmless tone will shatter his self confidence and ego.
@@crapcase3985 bold of you to assume that I can't screwing up everything
What everyone else hears: a well informative video on how to roast chicken
Only thing I heard: *natural depression*
0:42 touches chicken
Screaming starts
0:44 touches other things
Screaming intensifies
He's a journalist, not a chef. Most people at home do the exact same thing
He edited it. He edited it.
It’s fine. A home kitchen is not serving 500 people a day.
@@scottyhaines4226 It just doesn't include him washing his hands, because why would it? Please, wash your hands before you touch other stuff. I'm 100% sure he did, and everyone on the planet should too. Salmonella is serious business.
I swear you have the SMOOTHEST ad transitions. I never see them coming!
This is actually a really freaking cool idea!! Definitely going to have to give this a try some time!!
ADAM WE HAVE THE SAME OVEN!! (having the same oven is probably really common but im pretty young and have only lived in 3 houses. this is kinda special to me c':)
Same here, though I'm in my 20's.
@@sonikku956 being in your 20s is really young, bud
Rember to use your convection heat
Only 3 houses? I will live in 2-3 houses MAX in my lifetime
What is the oven called?
Beautiful job, Adam. Always love your vids, man
Thank you Adam! I made this and it turned out GREAT! 🙌
It's interesting, in spain we use paprika for almost everything yet I never seen it used on a roast.
Often paprika imparts a bitter taste when added at the start of the cooking process instead of adding it closer to the end, could that be why?
Adam has the smoothest transitions to sponsorships that I have ever seen
Thank you for sharing your recipe. It looks really delicious.🍗
Biology nerd here! Those knees are actually ankles! Great video!
This method works well but be very careful of a grease flare up just make sure your drain pan does not overflow-nice
Sir, Chef John always seasoned the cavity, I believe that's important! Long live the Empire.
Don't know if it'd be a difference with dry-curing, but hey it takes like 3 extra seconds on a 24 hour process so why not?
Brilliant technique. Thank you so much!
*FINALLY* someone who seasons the bird *BEFORE* trussing...👍🍻
I'm in the same boat with the oven not being level. Never even thought about hanging my chicken but next Sunday dinner I'm going to give it a shot.
Deadpoyle Always Sunny Tell me how it goes please!
@@clorox9438 I will try to remember. Weekends I just cook new recipes and try new techniques. It would not be this Sunday as I already got pot roast but next.
@@clorox9438 I almost forgot to respond it was sorta a pain. I didn't have a probe thermometer. But other then that it was tasty and crispy. I added some garlic and rosemary to the half lemon in the chicken. Only did 1 as I was cooking for 2.
I laughed quit a bit a the segue to Digit part. Well done.
Wow! Absolutely digging this method and totally going to try soon!!
Got all excited, made the hook, got the twine, got the chicken/potatoes/spices, moved rack to the top and one on the bottom....
...and my oven isnt big enough. The length of the bird is longer than the height of my oven, even with just a 3lb bird. Oh well... put the potatos in the tray, put a rack on top on the tray and put the bird on top. Will see how it goes, I am sure it will taste splendid... chicken, roast potatoes and some gravy - who can complain.
Hey Adam. I've never seen any channel like yours. It's such refreshing and educational. Thank you for your time and effort. Please make a pulled pork related recipe; I'm dying to know the science behind it!
2:10 Get them on the Tilapia diet then.
Lmao
@@alv.h yes, but reality isn't funny.
I just noticed that when he said 90 days in his sponsor the sponsor lasted 90 seconds
This guy needs his own food network show. Reminds me of that one scientist/cook from several years back....
That’s okay if you’re middle class North American and so have an oven big enough to hang a chicken. Great video as usual though, even if I can’t do this one I have got some great tips from your videos since I found your channel so thanks for that.
IKR
size on that bleedin oven
Adam's viewers every time: man, I can't wait to click skip on the ad and get to the content
Adam: It's me Austin! It was me all along! Every one of you were made fools of!
Viewers: aww son of a-
That segway into the ad was flawless
Incredible, I made a comment years ago about how you should make more cooking video and that comment was liked by tons of people and here you are making great cooking videos . Guess I was right. Congratulations, I am happy it worked out for you. Keep up the good work.
Thumbnail: "Hang your Chicken"
Chickens: *chuckles* I'm in danger
3:17 that's what they called me back in high school
what are you, rhett from gmm?
@@godtrekytjason7098 D A N G
I love the idea of this method and can’t wait to try it!
This was a hit thanks great way to cook a whole chicken. Very tender and flavorful
Genuinely surprised to be this early, I know its going to be a good video though!
Haha, never thought to see you here!
Woah lol
Saying first with style
Shut up bitch
Love your Civ vids.
I was gonna hang out with you guys and make some poultry puns, but im'a lil chicken!
Love your stuff Adam!
You are the equal of a crazy, genious Home cook scientist
Tuck and tie your wings, Adam! You don't want those tips to be burnt.
By the way, this is maybe the best cooking channel of all time. Your commitment to the science of cooking is awesome.
Edit: Why can't you make a gravy or pan sauce with the drippings in the pan before you broiled the potatoes? The potato starch mixed in to the gravy would be perfect IMO and it was nowhere near burned before you put the potatoes on the top rack. I would never waste all that beautiful fat and reduced broth.
Me either
It makes me cry the way ppl waste (very nutritious) food ‼️
I made that for my dinner today. Best chicken and potatoes I've ever done! Thanks.
tip: get yourself a rotisserie oven. best kitchen tool i own. every time i buy chicken i just plop it into the machine with salt and pepper and in like an hour comes out a beautiful, golden chicken that i'll then use for easy meal prep.
bon appetite : Every Way to Cook a Whole Chicken
adam : heres a new way
adam great recipe!
i’d like to see you experiment with roasting other types of birds too
This would be a fantastic way to roast a duck!
i recently tried adam chicken pan method with a duck, and while the breasts were excellent the dark meat needed way more cooking time. but this hanging method seems great
@@glassowaterful imagine all that wonderful duck fat dripping onto the potatoes ... 😳
definitely have some duck recipes coming! love duck. I'm not convinced, though, that roasting a whole duck is ever a good idea. the breast and the legs just need such radically different treatment.
sadly i have come to a similar conclusion. :( alas at least i got duck fat out of it
Dude, ...... you are the segue master, I just started watching your channel and love your entry into your ads (money making portion) ...you are good! I can’t figure out how I have missed your channel for so long. I really appreciate your skills and information delivery, I am somewhat addicted cooking. I am going to try you Demi glacé. I have always been frightened to try but your video has me inspired.
So I did something similar!!! I absolutely destroyed the inner joints on the chicken and cooked it on the removable part of a bunt pan (?) over a wire rack. Everything comes out crispy except maybe one part. I’m excited to try this.
253865 unread emails! Holy smokes my dude, that's a lot!
It's an iPhone notification thing. That number is all those spam emails no one looks at. People don't bother to turn off the counter for them.
@@Cash0991 youtube sends emails for each comment.
Yeah mine has 7,638 and i'm not even an youtuber
And 115 call notifications too😂
Adam , the master chef of the concept "less is more"
-carrots, parsnips, rutabagas, beets, turnips, sweet potatoes, squash pumpkin . . . as well as potatoes with halved/ whole garlic cloves . . . perfume the dish with some rosemary, thyme, & sage | a compound butter under the chicken skin. I love procedure. . .
Never been this early lol
And I don't know why i'm watching food video especially this video at 3 a.m instead of sleeping
still can’t believe I live in the same city as my favorite youtube chef
What city
Awesome idea using S hooks to roaat chicken in oven. I learned something. Thank you.
He did a lot of researches for cooking. Kudos to this guy.
As soon as you started going on about saving money I was like "oh no, a honey sponsorship!" But I was pleasantly surprised