Roast Chicken: There's Only One Method That Works
Video Overview & Insights
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I love doing a roast chicken because it's so simple and no fuss, unlike what everyone is describing in the comments.
I just pull it out of the plastic, place it in a glass baking dish filled about 1/3 with water and whatever seasoning I'm using that day. Then I season the top of the chicken (could be just salt and pepper, could be a season salt or two, could be salt and pepper and dried herbs, could be a bottle of Greek dressing, etc) and put in the oven between 375-425, depending on how much time I have and cook for 1-2 hours. If the skin isn't as crispy as I'd like, I turn on the broiler (or my new oven's air fryer) for a few minutes. Pull the juices for a gravy. No prep the day before or anything. Just heat and eat!
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Tip for reheating steak is to cut into half inch slices and pan fry in cast iron with butter. Thirty seconds each side.
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Hey Andy! I know I'm a month late, but Im at the dry brine vs water brine. Why not let the wet brine sit in the fridge after removal to let some of the water leave the chicken's skin?
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No brining?
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The way you took off the rib bones was very thoughtful. Taking off the back and losing those two oyster bites is kinda hurtful. Could you leave the back and split the breast or would that make the bird cook too differently? Thanks y’all, love what you do!!
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TIMESTAMPS:
Is that a picture of Yogananda on the shelf?
00:00 Intro
00:19 Typical Roast Chicken
Where is the stuffing? Throw some bread in the whizz. Finely chopped onion and mixed herbs salt pepper and an egg. Mix using hands. Dry skin salt and oil Bake 180 and baste throughout cooking.
00:49 The Plan
02:11 Attempt #1 - Butter
Hi Andy.
Your air fryer version would've been the best if you had cooked it, the correct way in the air fryer. The main trick is to put it directly on the bottom of the air fryer drawer with the breast side down. Cook for roughly 50 minutes at 182°C then turn over the chicken and cook for a further 10 to 15 minutes to crisp up the breast and until the chicken has reached about 74°C.
Lets just say I've tried well over 10 different methods including using a smoker, kettle, barbecues, over fire, rotisserie (oven and coals), wet and dry brined etc. None have come close to this result, in terms of the chicken, being moist, seasoned, and crispy.
03:35 Attempt #2 - Mayo
04:10 Sponsor Break - Typhur
I roasted thousands of birds working after school in delis, the rotisserie is hard to replicate. Best I've found is a whole lemon in the cavity, butter and herbs under the breast skin and baste it every 15min.
05:15 Back to Attempt #2 - Mayo
05:41 Attempt #3 - Tare
What a painful man. I can see he was irritating you too brother 😂 He used to laugh at the topic of UAP. Now he’s changed his tune. Don’t have him back in a hurry.
06:01 Attempt #4 - Fat
07:55 Results
Add 6g of baking soda per 450g of chicken. The baking soda raises the PH of the water and speeds up the browning for crispier skin.
11:00 Attempt #5 - Wet Brine
11:20 Attempt #6 - Dry Brine
On the wet brined version, could you grill/broil it briefly at the end to crisp it (since the flavor & juiciness were so nice)?
12:39 Results
14:20 Attempt #7 - Air-Fryer
Hey everyone - use paper towel to squeeze out as much moisture as possible from the skin. Use alfoil on the breast for the first half of the roasting so it doesn't dry out. Put herbs like tarrgon under the skin. Full lemon in the cavity with grooves cut in the skin. Cook 240 C high to start and 180 C low.
14:42 Results
15:32 Attempt #8 - Spatchcock
The perfect roast chicken does exist, and Costco sells it for a few bucks.
18:44 Results
Chef: Andy
16:47 From Google AI:
"Veterinary organizations strongly advise against feeding dogs raw chicken. It poses severe health risks to your dog and your family. Raw chicken frequently carries harmful bacteria like Salmonella, E. coli, and Campylobacter. This can cause severe food poisoning in your dog, leading to symptoms like diarrhea, vomiting, fever, and dehydration. Additionally, your dog can shed these bacteria, putting immunocompromised humans in your household at risk of illness. Raw bones are also a major hazard, as they can cause choking, intestinal blockages, or tears in the digestive tract. If you want to feed your dog chicken, it is significantly safer to serve it plain, thoroughly cooked (to an internal temperature of 165°F), and free of any bones or seasonings. Consult the American Veterinary Medical Association for more information on the dangers of raw protein diets, and always speak with your local veterinarian before making major changes to your dog's diet."
Producer: Caleb Dawkins
Videographer: Ben Hasic
If you think Costco rotisserie chicken sucks, I don't think I can trust your taste buds anymore
Graphic Designer: Jayden Gocher
Sous-Chef: Jackson Mehlhopt
The best method by far is butterflying. Cooks quicker and more evenly. I get perfect roast chicken every time and it’s far easier to clean all the meat off the carcass.
Editor: Liam Craig
Random question for all. I never get the whole “use unsalted butter” then they add salt. Can anyone help me in that regard?
More User Perspectives
dry brining, roasting upside down works well
@rb239rtrPerfect roast chicken, COSTCO
@rb239rtrThank you.
@cuznclive2236I was expecting: wet brine for a day, then letting it sit in a fridge for another to dry out the skin, then chicken schmalz treatment, then roast
@simonrabeder1599Please stop telling people to use unsalted butter. It is a disservice and can discourage people from cooking if they don't have unsalted butter. The rationale that it gives you more control of the salt level is objectively false: you use arbitrary, unmeasured amounts of salt when cooking and then salt to taste later anyway. The reason to use unsalted butter became obsolete because of refrigeration: salt was used as a preservative and was something like 10 times as much as is used now.
@mduvigneaudThe main issue is that you're not roasting, you are baking. Yes, I know most people call it "roasting" now, but that's because when coal-fired ovens became largely accessible in the 2nd half of the 1800's, convenience won over taste and what used to be called "baking" eventually got called "roasting" because people wanted to preserve the prestige of the term. The distinction is in the thermodynamics involved. Traditional roasting relies almost entirely on infrared radiant heat. In oven "roasting" food is cooked primarily through convection (hot air moving around the food) and a small amount of conduction from the pan. Additionally, as the chicken heats up, it releases moisture. That moisture enters the oven air, creating a micro-climate of humidity around the bird.This ambient humidity slows down evaporation. While it helps keep the meat from drying out too fast, it acts as a constant barrier to crisping the skin.
This is why spatchcocking works so well. It does two things that mimic a radiant roast: increasing surface area, thus maximizing what little radiant heat an oven produces. And eliminating the steam trap: destroying the internal cavity, allowing internal moisture to escape out the bottom and evaporate, rather than trapping it inside the bird to destroy the skin from within.
Hard to beat the old school charcoal chickens cooked on a rotisserie over hot charcoal.
@jasonclark950I'll give the secret.
1. Brine chicken 12 hours
2. Take out pat dry
3. Put on wire rack in fridge 12 hours
4. Heavy season
5. Smoke 275 - 2 hrs
6. Finish in oven heavy butter 375 30 min
🔥🔥🔥🔥🔥🔥🔥🔥
Has anyone tried cooking the chicken Peking duck style?
@eugenelu4239I use Jacque Pepin's skillet + oven method. The skin gets great color. It does steam while resting, but honestly, I'm far more interested in a great cook on the meat than I am on the skin.
Mad props for A Seat at the Table on the shelf.
dry brine over night, pat dry in the morning then place uncovered in the fridge until about an hour before cooking in the evening. Always juicy and flavourful, and increases the chances of crispy skin; I'm still inconsistent on that last bit.
@paulgittings4536Not exactly practical but why not borrow from Peking duck and do the whole air compressor, maltose coat and pouring boiling oil over the skin to get it super crispy and steam resistant?
@HuyLy94The spatchcock chicken is a roasted chicken. It's a chicken roasted in the oven but spatchcocked. I like this technique better.
@amyrotella1219How about adding Corn Flakes cereal as part of the outside seasoning?
@amyrotella1219Why didn't you try to rotisserie cook the chicken? It's my favourite way to cook any bird.
@daniquewesterveldAsian crispy skin chicken, the best !
@mixalis6168Wet brine 12 hours with lots of lemons + dry in fridge 48-72 hours + 475 F for 30 minutes then 400 to temp will get you what you are trying to get in this video
@diske5Hi Andy, wanted to ask if in the future you can record some recipes which do not contain meat, milk eggs cheese is fine, just no meat, I am trying to make some food for GF. Tnx :)
@droktorognjanhow about a (electric) rotary grill. That's the way I love to make it, its incredible crispy even with butter under the skin and everything
@danielbmineBest method is the 0 second instant pot method. So so tender.
Pressure cook your bird. Then roast to finish it off.
And you get heaps of home made chicken stock to use after
I'm no expert, but I imagine doing the wet brine method followed by going over the chicken with a kitchen torch ought to do it!
@erikbailey2525Crispy skin chicken …
Oven …never
Deep fried…. semi crisp then goes soft
Air fry…. never
Verdict … not possible
Batter it 😂
I've had excellent results with an overnight brine in buttermilk, salt, pepper, garlic and herbs. Need to be aware and a little careful in that the buttermillk means the skin will brown if not burn faster than other methods.
@JyggdrasilBest chicken ever is thyme butter under the skin and half a lemon and salt only in the cavitie, then at half way through the cooking time turn the bird upside down until cooked. Then right way up rest it for ten minutes then remove the skin and chrisp it up anyway you like
@keithbartlett9947Roast crow ?
@Mitchell-p9vWHO SAYS THE SKIN NEEDS TO BE CRISPY.. brine and bake I think is the best just my opinion I think we just accept a roast chicken needs form me to be tender and juicy I can give up the crispy skin if I want crispy skin I do it like the Asian crispy skin chicken either fired or pour boiling water on skin then fry but I just love your chicken fat and wet brine method thanks for the content Andy and the team this is the best cooking Chanel for me on YouTube
@Mitchell-p9vIs it possible that you could do a waterless chicken soup with heaps of different ingredients and also a seafood lasagne with lobster bisque with either chicken, pork or squid mince
@chrisvawdrey2810With complete respect to Andy, Samin Nosrat's buttermilk brined chicken is fabulous. I've made it many, many times and it always comes out perfectly. I don't like chicken skin but will eat the skin from Samin's method.
@allenesnofourNone of the above.
As a young American, my elderly Bristolian FIL, whose family had owned a Quayside butcher shop for over a century, taught me how to roast a chicken. Rub inside & out with seasoned butter ( whatever takes your fancy- i like adobo, citrus zest and thyme leaves), stuff with a halved onion, herbs ( I like fresh thyme) and any old fruit you have ( well, maybe not a banana): apple, 0:03 orange, lemon, pear. Truss it, shove it BREAST SIDE DOWN in a HOT (450 F) oven, turn the temp down ( 325f) after ten minutes and roast about 12 minutes per pound. Rest 20 minutes.
Thighs and breast are done at the same time and the seasonings in the cavity run into the breast meat, keeping it basted and giving it the faint flavor of the fruit(s) used.
I have no problem sacrificing the crunchy breast skin that rarely ever makes it to the table for that flavor bomb of a breast.
Oh, yeah- I don’t much care for chicken but can eat this every week.
Am I the only person that doesn't want crispy skin? I like the wet skin. Slurp it up like pasta.
@coxxycabeesome tasty keto recipes would be great! thanks andy, great video
@Jacob-cm3io