Spatchcocked roast chicken with jus
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Date: 2026-01-23
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Comments and reviews: 20
TheMimiSard
On the thing about putting the chicken in and not touching it, that reminds me of the split (spatchcocked) chicken I cooked a couple of weeks ago. I will first explain, the chicken came frozen, in my Xmas hampers, and they are already peri peri spiced, so after it had defrosted, I gave it a wash in some stock (I think it was one of my homemade vegetable stocks) to remove most of the spices, then put it in to cook.
I didn't touch it, I just put a timer on for an hour, and what came out was a pretty good chicken, with well cooked skin.
Oh and all the geek quotes are hilarious - Dune, then Tolkien You are a font of geekery from a not quite expected location (but then you did do that video a few years ago where you were doing a whole Aliens pastiche.
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On the thing about putting the chicken in and not touching it, that reminds me of the split (spatchcocked) chicken I cooked a couple of weeks ago. I will first explain, the chicken came frozen, in my Xmas hampers, and they are already peri peri spiced, so after it had defrosted, I gave it a wash in some stock (I think it was one of my homemade vegetable stocks) to remove most of the spices, then put it in to cook.
I didn't touch it, I just put a timer on for an hour, and what came out was a pretty good chicken, with well cooked skin.
Oh and all the geek quotes are hilarious - Dune, then Tolkien You are a font of geekery from a not quite expected location (but then you did do that video a few years ago where you were doing a whole Aliens pastiche.
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GoyfAscetic
In his de-boning a turkey video, Adam recommends you de-bone chickens first.
I was hoping this video would finally be the one that would demonstrate what he meant in that other video, but alas it was not meant to be.
But tbf to Adam, I have used his de-boning technique on chicken by following the original turkey video beat for beat.
While it turned out great, I still would have loved to seen how Adam would do it to bring it full circle.
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In his de-boning a turkey video, Adam recommends you de-bone chickens first.
I was hoping this video would finally be the one that would demonstrate what he meant in that other video, but alas it was not meant to be.
But tbf to Adam, I have used his de-boning technique on chicken by following the original turkey video beat for beat.
While it turned out great, I still would have loved to seen how Adam would do it to bring it full circle.
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myntmarsellus241
The same argument works about vegetables by the way. Vegetables aren't even a botanical category. To call tomatoes (or any other plant fruiting body we consume in typically savory contexts) a fruit because it is one botanically is to be both a pedant and wrong, the worst kind of pedant.
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The same argument works about vegetables by the way. Vegetables aren't even a botanical category. To call tomatoes (or any other plant fruiting body we consume in typically savory contexts) a fruit because it is one botanically is to be both a pedant and wrong, the worst kind of pedant.
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TheQxtm
I love when creators make random stuff that captures their imagination. It’s a nice reminder of the fact they aren’t just part of the corporate machine, churning out only content optimised for clicks. I don’t have to personally love all of the stuff, but it is nice just to see.
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I love when creators make random stuff that captures their imagination. It’s a nice reminder of the fact they aren’t just part of the corporate machine, churning out only content optimised for clicks. I don’t have to personally love all of the stuff, but it is nice just to see.
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Matt-wc2mf
Anyone else getting that video where the guy voices over his dog whining at him
So then I took the chicken and I covered it with.
Covered it with what.
I covered it with cat treats, and then I.
Yeah.
Then I gave it to the cat.
Oooooohhhh!
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Anyone else getting that video where the guy voices over his dog whining at him
So then I took the chicken and I covered it with.
Covered it with what.
I covered it with cat treats, and then I.
Yeah.
Then I gave it to the cat.
Oooooohhhh!
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nunyabidness8870
Again I wish to implore you to make the podcast available for subscription via apple podcasts, even if you charge more to compensate for Apple's cut. I spend a lot of time in the car, and patreon podcasts don't play nicely with CarPlay.
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Again I wish to implore you to make the podcast available for subscription via apple podcasts, even if you charge more to compensate for Apple's cut. I spend a lot of time in the car, and patreon podcasts don't play nicely with CarPlay.
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moonspear
um actually fond (short for fonds de cuisine) is not the brown stuff on the pan, it's the sauce you get after deglazing the brown stuff (what you've called jus here. sucs is the brown stuff on the pan that many people incorrectly call fond
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um actually fond (short for fonds de cuisine) is not the brown stuff on the pan, it's the sauce you get after deglazing the brown stuff (what you've called jus here. sucs is the brown stuff on the pan that many people incorrectly call fond
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aragusea
The food preparation was interesting but the audio was completely unnecessary/unbearable. Far too pretentious considering the material. Thank god the content is paywalled, I for one will not be listening to this theatre kid humor
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The food preparation was interesting but the audio was completely unnecessary/unbearable. Far too pretentious considering the material. Thank god the content is paywalled, I for one will not be listening to this theatre kid humor
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Phazon8058MS
I liked this. I watched and listened whilst contemplatively eating a bowl of simple vegetable soup, made by chopping up some veggies, putting them in some water, and boiling them. This was a good dinner. Thank you Adam.
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I liked this. I watched and listened whilst contemplatively eating a bowl of simple vegetable soup, made by chopping up some veggies, putting them in some water, and boiling them. This was a good dinner. Thank you Adam.
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nowhereman2519
Wholesome is a good show worth supporting. Do recommend, particularly if you're also fans of the cohosts, Adam Pranica and Benjamin Ahr Harrison, of Star Trek podcast fame and Adam Ragusea's previous podcast work.
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Wholesome is a good show worth supporting. Do recommend, particularly if you're also fans of the cohosts, Adam Pranica and Benjamin Ahr Harrison, of Star Trek podcast fame and Adam Ragusea's previous podcast work.
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molenga3349
It's becoming harder and harder to watch Adam's condescending tone nowadays. Used to think it was kind of a joke, but he uses it so much nowadays, kinda think it's just a personality trait
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It's becoming harder and harder to watch Adam's condescending tone nowadays. Used to think it was kind of a joke, but he uses it so much nowadays, kinda think it's just a personality trait
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bobafett4457
The other Adam made the exact face I had throughout this video. It's not my kind of humor I admit, but I also find Adam's rhetoric style for his podcast so awkward and unnatural
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The other Adam made the exact face I had throughout this video. It's not my kind of humor I admit, but I also find Adam's rhetoric style for his podcast so awkward and unnatural
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rorqualmaru
For even better crispy chicken skin, pour boiling water over teh skin repeatedly until the skin visibly tightens and then season and roast the poultry until done.
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For even better crispy chicken skin, pour boiling water over teh skin repeatedly until the skin visibly tightens and then season and roast the poultry until done.
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suno4947
This feels like the reading of a Roman recipe you'd find on Tasting History. I propose that all of your recipe videos henceforth be presented in the same manner.
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This feels like the reading of a Roman recipe you'd find on Tasting History. I propose that all of your recipe videos henceforth be presented in the same manner.
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trevorgrover9702
Terrible video, Adam. The first time ever that I would concede that. Please don't sacrifice the beauty of your convention for the anxiety of repetition.
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Terrible video, Adam. The first time ever that I would concede that. Please don't sacrifice the beauty of your convention for the anxiety of repetition.
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aragusea
I get why Adam used to get in arguments on Twitter now.
Also look at him immediately deploying FOMO with that last plug. Tsk tsk.
Very fun recipe
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I get why Adam used to get in arguments on Twitter now.
Also look at him immediately deploying FOMO with that last plug. Tsk tsk.
Very fun recipe
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davidmeer9890
I spread my wife out on the motel bed like you said, when im the instructions get back to the bird Shes currently screaming and covered in pepper
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I spread my wife out on the motel bed like you said, when im the instructions get back to the bird Shes currently screaming and covered in pepper
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aryabruv
I laid that bird on a baking sheet like you lay your lady on a motel bedspread when the mood has become a mutual emergency
Haha what a line!
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I laid that bird on a baking sheet like you lay your lady on a motel bedspread when the mood has become a mutual emergency
Haha what a line!
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RitaSuszekTV
what in the spoken word erotica pronounced in too much light to make it fully erotic, so instead it is halfway between erotic and awkward
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what in the spoken word erotica pronounced in too much light to make it fully erotic, so instead it is halfway between erotic and awkward
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FightingIrishFan91
Pro tip, cook with the legs pointing back in the oven. Its warmer. It gives the dark meat more energy and less to the breast.
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Pro tip, cook with the legs pointing back in the oven. Its warmer. It gives the dark meat more energy and less to the breast.
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