Whole Roasted Chicken | Basics with Babish
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- čas přidán 20. 12. 2017
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This week we’re taking a look at something very basic - the whole roasted chicken. I’m going to teach you how to elevate it and make it crispy, juicy, and flavorful. Then, we’re finishing it off with a delicious gremolata.
Join me on 1/4 @ 8PM EST on Twitch for the whole roasted chicken live cook-a-long: bit.ly/BabishTwitch
Recipe: basicswithbabish.co/basicsepi...
Grocery List:
Whole chicken
Fresh herbs (like rosemary and thyme)
Kosher salt
Black pepper
Butter (softened)
Bacon fat (optional)
Olive oil
Lemon
Garlic
Parsley
Special equipment:
Microplane grater
Chef’s knife
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I also always add a tablespoon of bacon fat to the thighs when I'm feeling frisky.
I don't have a girlfriend anymore.
whyaremeninmyshoes yeah cooking her wasn't the best idea
V - you're a lifesaver, thanks!
You two are both geniuses
Any GF not okay with bacon fat on either partner's thighs is not one you want to have in a relationship anyway. Think yourself lucky you got out before it inevitably went wrong!
aww, im a girl and idk why that would matter. I use it...but i am from Virginia.
I’m now responsible for feeding myself and after gaining some weight by living on takeout, this channel has single handedly taught me to cook. I’m able to get most ingredients at Aldis and I’ve had some truly delicious, inexpensive meals.
How goes your cooking adventure? 😁
Yes how are you doing now Minnepeg and Cam?
Don't lie your here for the foodporn like the rest of us. Brings me to tears with the beauty.
I’m
I love Aldi's!!
Oops, I accidentally watched every one of your videos.
Uriah Siner same :)
Again
Binging with basics with babish
A C C I D E N T A L
that's how my husband and I spent our Sunday lol
I just finished eating mine, I know I’m two years late but hot damn that was some chicken. And the sauce not only elevates the look but the taste. I still can’t believe I made that.
Was it super salty because of the salt brine?
Mine turned out super salty but the flavors were great
@@nishatsultana7180 I think you're supposed to rinse the chicken after brining
@@nishatsultana7180 you should brush the salt off. It will still be quite salty, but not too bad.
I wish Gordon ramsey had your camera skills because I don't learn much from his videos when I can only see a few atoms in the frame.
Lol the sniper cam
Yeah the sniper camera guy lmao
If it was zoomed out you could better guess the ingredients. He wants you to buy his cookbooks
Jacob Lahr most of the time he just says something like “add in the milk” or “fold in flour” but almost never tells the viewers the measurements
@@charlie_mario6292 That's because chefs literally do not measure anything in the kitchen. He teaches you the exact techniques and ingredients he uses to make dishes that are already well known. The idea of intentionally extreme zoomed shots to "hide" ingredients is ridiculous lol.
I'm surprised you still haven't made Garfield's lasagna.
BRUH
LETS FUCKING MAKE GARFIELD'S LASAGNA CMON FOR LIL OLE GARFIELD
Its literally Microwave lasagna. What the fuck do you want a microwave lasagna video? 😂
There is only two genders well well well
He did as a collab with another youtuber. Look it up.
I did this chicken the 1st time without doing the brine process. The chicken was not crispy,. So I did it again with the brine process. To avoid having it super salty as others have said, I made sure to use kosher salt and to brush off the salt (as he briefly implies at 4:04). Woah, what a difference. The chicken was super crispy, really delicious. Quite impressed.
I know this is years late but thanks for this comment I was about to wash my chicken from the salt
@nicynodle2 lol I forgot about this recipe, I'll do it again.
wait brush off the salt? did you do anything else to get the salt off???
@@nicynodle2SERIOUS 😭
I made this tonight for dinner without the salt brine and it was pretty damn amazing. I did however salt it and let it sit until moisture drew out (about 30 mins). Then I patted it dry, made the herb and butter mixture and then stuffed it under the skin (after letting it sit to get to room temperature and seasoning it with garlic powder, salt and pepper with a little extra butter on top). I popped that 3.3 lb monster in the oven at 375 (pre-heated for 20-30 mins) and cooked it for 55 minutes. I decided that I rather start it off at that temperature and work off of that after 45 minutes to determine if I needed to up the temp or not. Better safe than sorry (didn't want to do all that and have a burnt chicken). I did however, have to turn it around so that it would brown evenly on top (my oven is old) and served it with the sauce you made as well. Made a side of mashed potatoes and sauteed asparagus to go with it. Best damn chicken I've ever had. Moist, perfectly seasoned (if you know what you're doing) and crispy. 😍 Thank you Babish. I'm so crutched with making Asian cuisine and this was the first whole roasted chicken and classic "American" dinner that I've ever made and it came out well. Maybe I'll start making other things outside of the Asian world. 😅
YES GIRL MAKE PIES a good step out of Asia👏🏻👏🏻👏🏻
It's really European but anything can be called American, they co-opt everything.
Thank you! this comment was super helpful in explaining in more details what Babish didn’t elaborate on
The NinjaLion
Most likely because many of them are European descendents...
@@theninjalion2811 We slapped some cheese on a burger and made it OUR OWN!!!
Basics with dadish
lockerboy
Hi dadish I'm Babish
Why do people always try and “daddy-fy” famous people. Cringe worthy.
kaiz n ikr
Horny Aleks daddy aleks 😍👅👅👅
I honestly love the basics series!! Really helps me review the basics of cooking simple dishes!
Grain Of Rice i
When you pulled out the spine, in my head, I heard "FATALITY!"
Jonathan Geier FINISH HIM!!!
For the people who end up with over-salty chicken and think rinsing the chicken after brining defeats the purpose :
The purpose of (dry) brining is seasoning the meat (so not just on the outside) and changing the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. So rinsing will only wash off the excess salt while the meat itself will stay seasoned.
If you pat it dry after rinsing and place it back in the fridge for an extra hour the chicken will be dry enough to get it nice & crispy after roasting.
I just liquid brine mine 😁
Thanks so much... this was my exact question!
Could I use any kind of salt or does it need to be kosher.
This is such an informative comment, thank you for sharing!
Haha I should have read this comment before I put my chicken in the oven, it was almost inedible from all of the salt in there! Oh well I have another bird brining in the fridge so I will definitely be using your advice, it’s much appreciated!
“If you’re like me and you live alone”
*What happened to Rashid, Andrew*
He cooked him. Just wait for the video.
Hannibal video...
He had to make it as accurate as possible
hes home for the holidays.
That's what I was thinking!
+A Nein
Clearly that pasta salad was to fatten him up.
That subtle shade about his roommate moving out
He moved out? I thought it was a simple single guy joke.
Lover*
I think he meant that he cooks for himself. I have a roommate but we don't eat each other's food
Probably, I know in past videos he normally does. As long as they're good. everything is alright with the world :)
My roommate both work very long hours and typically don't eat dinner so we've been making an effort to start cooking! We did our first roast last week and I think I'm going to try this out for our next one! I love this series, it's really awesome for people like us who've always relied on takeaways and never really had the desire to learn to cook, these videos make it easy!
so how did it turned out (been 4 yrs)
You need to show how to remove the salt cure! I have seen this technique on TV shows and videos and they NEVER show this critical step!
Do you just dump away the salt? Is there any washing of excess salt with water (which seems like it would defeat the purpose of drying the skin) or is it just brushed away? What techniques do you recommend to get rid of concentrated pockets of hidden salt that can result in unpleasant salt explosions when tasted?
I've tried this curing with a duck which ended up ruined. I know other people who have tried this and their meat ended up being unbearable salty as well. Chefs always ignore vital information like this. If you are doing a basic video then please show ALL the steps especially the ones you think are "obvious" because they are not to people who want to learn.
seriously... I just came here to comment this, I just made this for the first time and it was super salty.
@@136jab Did you try brushing? We haven't tried this recipe yet and are curious, but he mentioned brushing in the video and we're feeling confident. What method did you use?
@@ComradeGrumbles the first time, I tried just removing it by hand. Last night I tried this again (but I only brined it for about 4-5 hours instead of 24 like last time). This time I probably spent 10-15 minutes trying to brush every single bit of salt off. It was edible this time, but still pretty salty. Next time I probably won't bother with the brine at all. One modification I would definitely suggest is to line the bottom of the pan with some aluminum foil, and potatoes and carrots, the first time I made this it smoked like all hell because of all the fat hitting the hot pan and burning, but the carrots, potatoes and foil kept it from smoking at all this time.
@@136jab What kind of salt did you used ?
@@tomaskalinka5679 kosher
hey babish ,make that one recepie from that one show ,always loved that
i tried at a specific point in the past ,it felt exactly like you'd think
*Peter Griffins Car Panini*
MAKE IT HAPPEN!
Christian D'Amore get william osman back on for that, hes familliar witch the practice of cooking with cars
beebajazz I think William has bigger problems to worry about than a car panini
Definitely
Hmm, the hot dog panini would be interesting. Though it would possibly destroy the Panini Press Grill with the candy.
Yesssssss
If HE is single, then I'm defintely dying alone
Boston Prince Don't base your worth on being in a relationship. Your most valuable relationship is with yourself.
the creepy bald guy who cant cook for shit is single? duh
@@bw0716 the chill, funny, sexy voiced, talented and amazing cook is single, idk who ur on about bro
@@bw0716 someone's jelly
@teddy why tf are you even here and reading enough comments on his videos to reply to one?? Lol
I love how you explain stuff, straight to the point, not like other cooking youtubers who drag the video too long
I had a dream that Babish was shoving seasonings between my skin and muscle. It was wonderful.
Arbiter91 replace my blood with gravy please.
It puts the seasoning in the basket.
what the shit
What the flip
Uh...I think you need a therapist, buddy
Thank you Daddy Babs
Daddy?? Oh..My..god..
I Love this new one
Over a year after this wpisode came out and i still prep my chicken this way. Thank ya babi
Made this today for a little thanksgiving. Really enjoyed it and had fun making it.
Best thanksgiving ever
Whoa whoa whoa, what happened to your roommate Rashid?
Astraeus Stonefeather. Gave him the Hannibal Lector treatment
Astraeus Stonefeather couldn't pay the rent lool
Remember that episode he did with human meat?...
i know a way to roast a chicken:
* clears throat *
*BOII*
Snoop Doge lmao
Snoop Doge that made me laugh way to hard 😂
Snoop Doge you saw my comment didn’t you
Emerald King
get off your high horses, i didn't see shit, don't flatter yourself, i commented even before watching the videos
*🅱️ O I I*
I want to remember this channel forever so that when I’m a Dad my cooking tastes like grandma babishes cooking
"Or if you live alone like me, single tear" haha I lost it, I love the dry humor to go along with the amazing food
God, every one of these episodes is a master piece. You are CZcams’s resident chef.
Peter Tilly he is awesome and i'm glad i've found his channel but talking top notch there is nothing and no one above chef john from food wishes!
NO NO NO this is NOT about opinions xD
I guess I have to check him out then!
“I don’t remember the last time bacon fat hurt anything, except my..... arteries.”
Can relate
I watched the video too, what a coincidence
“Dude, that chicken just got roasted”
“Stop, its not funny”
“Ok”
Five years later and this method still rocks ☺️☺️☺️ Thank you for upping my chicken game, Babish
Ima say it again
Moms spaghetti
Snap back to reality
Oh, there goes gravity
Mom's spaghetti.
Make it happen
Emimem just opened a restaurant in Detroit named Mom’s Spaghetti. Gotta love it
hi dude!
Poor non-Italian family in the hood= probably Chef Boyardee
"for at least 4"
lol I'd eat that for dinner alone.
Like your no nonsense approach to cooking. Very refreshing, shit we have been doing it for 1000's of years.
Hey man, just wanted to say how great this recipe is! I cooked it last night and it was divine!! Keep up the great work Babish, I love your work.
Tell me more about removing the salt. I tried brushing it off as best as I could but it was still overwhelmingly salty.
Just wash it off
Good ol' rinse will do it
@@_miguel_jm6140 And defeating the whole purpose of drying it out as much as you can. Do not introduce water after the brine
@@CyberAngel32 Rinse and then pad it dry
Rinsing won't defeat the purpose. The purpose of (dry) brining is seasoning the meat and changing the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. So rinsing will only wash off the excess salt while the meat itself is seasoned and stays seasoned.
If you pat it dry and place it back in the fridge for an extra hour the chicken will be dry enough again to get it nice & crispy after roasting.
Just made this: Holy crap is it amazing. I clearly didn't clean off enough salt from the skin, but it's still such an amazing dish. OM NOM NOM
So I just found this channel like a week ago and have well and truly binge watched it. I can't wait until payday so I can get this guys recipe book, he really knows his stuff
I just got your new cookbook, and I just want to thank you for being an inspiration to me and many other people that watch your channel. Keep up the videos! Can't wait to see what new recipes come out in the new year.
The amount of salt he put on the chicken is equal to the salt in Overwatch competitive
nice
In all seriousness, is the multiplayer for that game still good or have the players moved on? Thinking about getting it as a gift.
Still good, I play it pretty much eveyday
@@DA_BOID Why are there so many gamers on CZcams? I've never been a gamer in my life.
Okay honestly didn't have the time to make this specific recipe but it did help me prepare a pretty delicious whole chicken for my friends. I usually avoided whole chicken because cutting it was a nightmare but with it butterflied it was SO much easier. Plus the salt bath to get the crispier skin. I did not have 24 hrs but I salted it about 4 hours prior the meat came out juicy and flavorful with pretty crispy skin still.
This has always been my go to method for roasting chicken ever since I first saw this video years ago. 🧡
I did this for Christmas this year. It worked! And everybody loved it!! ❤️ onwards to the next basic lol
He has a very different definition of “basic” then I do...
It's the basic of high end lol
Basic in terms of technique and ingredients, this isn't "basic" meaning stuff you probably have on hand or can be made in an hour.
Edit: wait he even said you can skip the salt and fridge for a day step. And the sauce has common ingredients
@@afrochickenboy OK CHEF SEAN!
these are the basics of cooking, did you think it would be instructions on how to empty a packet of soup base into instant ramen noodles?
basics are not basic
@@LestisCae dang why is this comment section so heated.
I've made the 3 times now and I've nicknamed this recipe gods chicken because eating this shit is a religious experience I'm telling you right now if you havent made this MAKE IT.
For babish: keep it up man I've seen every single one of your vids I love them they make me happy so thanks
How do you get the salt off
@@dauntedcow8967 just wash it off
I made it and it was like chewing and swallowing water from the Dead Sea.
My wife and I made the chicken today, awesome results! Thanks for the help, will definitely be making it again
I made this chicken with the sauce exactly to the recipe. Excellent. That lemon parsley sauce was great.
These are the kind of cooking videos the internet needs. Quick cheap delicious.
Garlic crushers are terrific
definitely wouldnt mind seeing a short basics with babish about how you so expertly roll your sleeves.
This Thanksgiving I am thankful for Babish!
I feel super guilty watching him use his kitchen scissors to cut meat/bone, and here I am using it to open containers and boxes and shit lol
Why not both?
Por qué no los dos ?
how badly did you want to hear the "fork don't lie" test on that skin ?
After all I've gone through with Gordon and Jaimie, I can firmly say I feel at home over here. Thank you! Cheers.
I just cooked my first whole chicken, a task I’ve spent my adult life not feeling competent enough to do. It was awesome, thanks for breaking it down!
"Single tear"
Babish stop summarising my life 💧
Going to need to give this a try this holiday season! :)
This guy literally does nothing but comments on CZcams channels all day. No one wants to see your cookie cutter fitness channel.
Having a bad day?
adybli36 jealous?
adybli36 he wasn't even promoting himself. You did it for him🤣
Infinite Athletics nigga I see you every where
Can't wait for what 2018 holds for you man! Happy new year!
I just made this, but I added garlic and crushed red pepper to my butter mix. Love this show!
We're then going to add the juice of the lemon, which you can see through the loosened fingers of my hand, this is catching the seeds and finding any cuts i didn't know i had
SOOOOOO how do we get the salt off rinse, shake, brush?
Made this for Christmas dinner... of my... Best roast I've ever had. Thanks
I'm doing this chicken for my new years get-together with a couple of friends. Already have the chicken brining in the fridge. It's gonna be delish!
First off, I'm a big fan I've been watching you since the beginning. I love your work. I got a question . You never really explained what to do to finish off the dry brine. Am I supposed to clean the salt off? Should I leave it completely salted? You use a shit ton of salt in this video. You literally dumped a box. Please explain. instructions unclear. My body is very well preserved now, and my version is inedibly salty.
Yes! Take the salt off. He implies it and kinda does it at the 4 minute mark but remove the salt!
Rinse it then dry it well.
I just brushed it off and the skin was a little salty, but the meat was protected by the skin and the whole thing came out great.
I used a dry paper towel first to remove the obvious clumps of salt. I had some difficulty removing some of the other bits so used a clean wet towel to get the rest, making sure to get into all the nooks especially around the wing. I then pat it dry once more with clean paper towels.
It didn’t turn out too salty like some others have said, and was crispy to boot. I did only have the salt on for 4-5 hours though. Hope this helps.
I just made this the other day, and it was absolutely amazing, thank you so much for the recipe and the in-depth walkthrough! As a european I have a small request, if it isnt to much of a hassle for you, could you also name the degrees in celsius? Would make my life so much easier! :D Thank you so much for all the videos!
Just made this tonight, my whole family was impressed 😊 Thanks Babish!
Just went through the entire basics series, and I love it! Thank you so much for your help with each of these simple dishes. Could you dedicate an episode on eggs?
God the music is so fresh, it fits the food very well!
The Amazing Doctor whats the name of it ?
2:13 Babish's recipes explained in little than 2 seconds.
I love using the whole chicken to cook with! My family all have different favorite parts - works out perfectly 👍😁
I just made this tonight and it was amazing! I will be adding this to my favorites forever. Love the videos ❤️
I would love to see babish on the cooking show chopped. I would like to see the creative parts of babish
Ok, so I feel like I am definitely the target audience for this series (mostly I cook a lot of pasta because it is easy) the only other recipe I have tried is the sheetpan salmon with potatoes and asparagus which came out amazing. I have now tried the recipe in this video twice and I have a few comments.
1. removing the salt brine is not properly explained. The first time I made this recipe I tried brushing it off by hand and it came out inedibly salty (I had to throw it out). The second time, I spent 10-15 minutes brushing all the salt off and it was still too salty (but not inedibly so) I doubt I will try brining it next time.
2. I highly suggest lining the bottom of the pan with aluminum foil, and some roasting vegetables (I used potatoes and carrots this time). The first time I made this recipe I nearly got smoked out of my kitchen because of the fat rendering out of the chicken and directly hitting the hot pan, the second time I made this there was no smoke, and I got bonus roasted veggies for the side...
this sauce is simple & AMAZING! thank you!!
Made it for the family on Christmas day. Great simple way to enjoy a holiday dinner
Do anything from Food Wars! Shokugeki no Soma
Bruno Follmann this would be amazing! I tried to make the soufflé omelette and it was such a nightmare 😂 either fluffy but raw or over cooked and fallen there’s no middle ground
Yes!!!!!
Kelsey Savage you have to have a reeeeeeeealy low heat, the lowest your stove can go. That's the secret
I have a real love hate relationship with this channel. I've been cooking for my entire career. I started in a sandwich shop at 13, moved to Pizza Place (Moose's Tooth, look it up) and have spent the last few years working with some really great chefs at a few different restaurants. I was passionate about learning and joining a new team always excited me and terrified me at the same time. But, almost two years ago I started getting sick, a year and a half ago I was diagnosed with cancer. I tried to keep working full time and do my treatment but my body wasn't up to it. Eventually I had to leave my job, and sadly I was replaced before I could go back. I fell face first into drugs for a few months and ended up in a rehab center, leaving cancer and drug free. I was given an opportunity to try out at a local place after not cooking for 9 months (not even at home.) I felt that any passion or excitement I had felt before was gone, and all I was left with was this overwhelming fear of failure. That feeling, along with the stress of living in a car during the winter in Alaska tricked me into quitting after less than a week. The next place I went was out of business a couple weeks after I started. And I ended up working with a chef who was running a couple of different restaurants, he let me name my price and pick my schedule. Sounded to good to be true, because it was. (Not his fault.) As promises became daydreams, the love I once had for cooking became a distant memory. Truth be told it was gone before the cancer was, but I don't know how to do anything else. I ended up leaving that position, and moving to a remote island over 700 miles away from the nearest real kitchen. The store here has a produce selection that can be counted on a full set of fingers (literally.) I've made a promise to myself that I would try something else before returning to work in another kitchen. But watching these videos has inspired me to cook again, even if just for myself or a loved one. Which I really appreciate. But I can't find the ingredients for any of this stuff so it's frustrating. Almost worth moving back to the city.
Ay I love moose tooth. 907 represent.
Lol bruh too bad they cured ya.
Well that’s quite the story my guy
man, I feel you, I'm only 14 and I can relate to this... yesterday, I tried to kill myself by drinking bleach and ended up not sleeping the whole night and threw up blood now I'm happier now that you can recover from sort of the same experience and I'm glad I found someone like me but less suicidal
ps I didn't really drink bleach, I just ate too much food but the throwing up and sleeping was real
This is how I prep all my whole chickens now. I just changed up the spices here and there.
We had a much smaller get together for Thanksgiving this year so I did a chicken and I used this recipe. I didn’t make the gremolata but the chicken itself was unbelievable. I don’t think I’ll roast a chicken a different way ever again. 🤤
The Lord has uploaded
I'm confused about the salt part. Once the time passes do you wash it off with water or just brush it off with your hand or something like that?
Brush the salt off. Do not rinse the chicken
The entire point of the salt is to dry out the skin so it can be crispy, to wash it with water would make the whole process pointless. Also don't ever rinse poultry, it's not sanitary.
Owen Burr thanks for the tip
I tried this chicken recipe twice, everytime it is much too salty. Any tips?
When I made it I actually just skipped the salt brine and just salted before putting it in the oven and it came out super tasty and still plenty crispy!
Lmaoooo
“Because I’m feeling frisky today...”
Lmao I love his enthusiasm so much
My husband and I made this tonight and it was so good! It wasn't in your cookbook, but now I'm gonna try to make every recipe in there.
Living alone? Did you kick your roommate out now that you're making that sweet Squarespace cheddar?
Didn’t you watch the Hannibal video?
for four people?haha u must be kidding u mean one
cat gamerking Well it's a light snack for four people.
Are you American?
It's a binge for one, a feast for two, a meal for three and a snack for four.
@Disha Basu ok boomer
Disha Basu roasted chicken isn’t a dinner without mashed potatoes and gravy, IMHO
I tried every one of your recipes and I am amazed of how good everything was. Thank you and keep doing what you do.
OMG, I just made this 2 nights ago.. and it was fabulous.. literally the best chicken I've ever made. Thanks Babish! love the channel! and love the teaching.
I'm waiting for him to say the word moist with his deep toned voice
I saw this in Bob's burgers a few weeks ago
I immediately thought of making chicken salad out of this lmao. When you mentioned it I couldn't help but smile lol.
You made cutting the spine out look so easy omg it took me like 10 minutes
Basics With Bae ☺️
You didn't show how to remove the salt cure from the chicken
Dan Ellyatt brush it off
You have to suck it off with a straw
T SexyRexy nice
Thinking of trying this in the winter time for a nice hot meal.
Winner Winner Chicken Dinner!
PUBG
People refrigerate garlic? Madness!
Game-changer. Thanks for simplifying this.
I cooked this up x3 for Christmas dinner - blew everyone away with it. It tastes outstanding, even with a vegan butter in one bird's case! Definitely give this one a try
*If you don't have 'thyme'* Aha Babish, you cheeky man.