Every Way to Cook a Whole Chicken (24 Methods) Bon Apptit
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Date: 2020-01-20
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Comments and reviews: 10
taiyoctopus
I think you should talk to experts about that drunk chicken attempt. The way I've had it was the person took a 12 ounce pabst. stabbed it in the side with a knife and then laid the chicken down on its back with the knife hold in the can facing up so all the beer doesn't empty out. I honestly forget if this old guy wrapped the chicken in foil or not. I'm gonna guess he did not. But what I can say is that the chicken did have pabst beer taste to it. Wasn't the best chicken I've ever had but it wasn't bad either.
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I think you should talk to experts about that drunk chicken attempt. The way I've had it was the person took a 12 ounce pabst. stabbed it in the side with a knife and then laid the chicken down on its back with the knife hold in the can facing up so all the beer doesn't empty out. I honestly forget if this old guy wrapped the chicken in foil or not. I'm gonna guess he did not. But what I can say is that the chicken did have pabst beer taste to it. Wasn't the best chicken I've ever had but it wasn't bad either.
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John
My three rules on chicken. 1: no blood or redish color anywhere; 2: cut off and discard the butt; 3: clean the inside of the chicken. On the first example, you could have put the cooked chicken through a grinder adding finely cut celery and onions or shallots. Add the cooking liquid to the ground chicken and season with celery seed and more salt and pepper if needed. Place in a loaf pan and refrigerate. The spread makes great sandwiches. This is an old German way of making what's called 'pressed chicken'. very good.
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My three rules on chicken. 1: no blood or redish color anywhere; 2: cut off and discard the butt; 3: clean the inside of the chicken. On the first example, you could have put the cooked chicken through a grinder adding finely cut celery and onions or shallots. Add the cooking liquid to the ground chicken and season with celery seed and more salt and pepper if needed. Place in a loaf pan and refrigerate. The spread makes great sandwiches. This is an old German way of making what's called 'pressed chicken'. very good.
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Dan
What about filling the beercan with intense chicken stock? also. after sousvide. pat i as dry as you can an put it on a rack with a large dripcatcher udnerneath. Then ladel super hot oil over the bird with a fairly large ladle. this will ensure amazingly crispy skin with to moistness of sousvide. cant loose.
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What about filling the beercan with intense chicken stock? also. after sousvide. pat i as dry as you can an put it on a rack with a large dripcatcher udnerneath. Then ladel super hot oil over the bird with a fairly large ladle. this will ensure amazingly crispy skin with to moistness of sousvide. cant loose.
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Zuzana
In our household (Czech republic) we do whole roasted chicken, but pour a little bit of water under and pour it few times on the chicken while roasting. What it's supposed to do is to make it more juicy, while you are left with nice stock (or sauce for the chicken.
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In our household (Czech republic) we do whole roasted chicken, but pour a little bit of water under and pour it few times on the chicken while roasting. What it's supposed to do is to make it more juicy, while you are left with nice stock (or sauce for the chicken.
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Dig
spatchcock, salted and seasoned for 24 hours, dried in fridge, roasted or rotissirie on bbq. take meat off of bird, brown bones and skin in oven, make broth, reduce, put back on meat. fight off family to get a piece of chicken
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spatchcock, salted and seasoned for 24 hours, dried in fridge, roasted or rotissirie on bbq. take meat off of bird, brown bones and skin in oven, make broth, reduce, put back on meat. fight off family to get a piece of chicken
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Eirgen
Kinda similar to the instant pot chicken but, you didn't do chicken in a rice cooker. comes out intact and flavorful. Could pre-sear it, otherwise it comes out lacking color / somewhat like a simpler hainaese chicken.
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Kinda similar to the instant pot chicken but, you didn't do chicken in a rice cooker. comes out intact and flavorful. Could pre-sear it, otherwise it comes out lacking color / somewhat like a simpler hainaese chicken.
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Teodora
The real question though - why even bother with a whole chicken? Seems like there's no method that will yield good results overall, the breast is always dry. Just split it and use it up in different ways.
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The real question though - why even bother with a whole chicken? Seems like there's no method that will yield good results overall, the breast is always dry. Just split it and use it up in different ways.
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JannikThomas
Ideas for this series: - every way to make pasta- every way to make ramen- every way to make quinoa- every way to make beans- every way to make potatoes (dunno if you already made a video on those)
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Ideas for this series: - every way to make pasta- every way to make ramen- every way to make quinoa- every way to make beans- every way to make potatoes (dunno if you already made a video on those)
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Andrew
The Adam Ragusea method: oil and season bird and place in an oven-safe pan, breast side up and cook on the stove over medium high heat for 15 minutes, then transfer to a 400F oven for about 45 minutes
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The Adam Ragusea method: oil and season bird and place in an oven-safe pan, breast side up and cook on the stove over medium high heat for 15 minutes, then transfer to a 400F oven for about 45 minutes
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Guest
All other cooking shows have only two reactions to food: either delicious, best thing ever, or disgusting, spit into napkin. This series is great because it's willing to say meh, this is OK I guess.
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All other cooking shows have only two reactions to food: either delicious, best thing ever, or disgusting, spit into napkin. This series is great because it's willing to say meh, this is OK I guess.
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