The Most Fool-Proof Roast Chicken You'll Ever Make • Tasty

Mid. Use butter.

Question, I saw a blood spot before you turned the chicken carcasses over, that happens to me that there is always a deep spot that didn’t get cooked, how do do that without overcooking - without spatchcocking?

I have made this recipe 3x now.

Extremely juicy, tender meat AND crispy skin
Tons of flavor from the TECHNIQUE (If you cook something right, you dont need to drown it in spices and sauces 🤪; there are so many cultures around the world with culinary staples that focus on technique to bring out the best flavors with little to no spices/sauces. The two biggest ones I think of right off the top of my head are Italians and the Japanese.) And idk about washing meat with water, but this vinegar and lemon thing i keep reading sounds great!!! I imagine the acidity helps pull out more moisture and tenderize the meat in combination with the dry brine. So far the only thing ive added to this recipe is adding a salt rub underneath the skin as well.

The carving is a fail. You only need to do very minimal cuts of the skin for the thigh and then pull away, back towards you. For the breast, go through the joint between the wing and body first, then above the breast, but not over the sternum, but to the side of it. Again, pull away, peeeling back once the breast is cut. This will leave no meat on the carcass. For the filet and sternum meat, breast side down peel back carcass. The sternum will unhook near the cartilege.See Jacques Pepin's video! Do not carve a chicken that is steaming hot. Let it rest and for a juicer breast, breast side down (skin won't be crispy).
You can make a great stock in 20 minutes using a pressure cooker. 8 hours is overkill, even with an open pot. It will be cloudy.

1/2 lb chicken per person???.? I’m still going to be hungry 😂. I need half a chicken 😂

For all of you that give negative comments - at least first try this method and then give feedback - if you still feel you need more spices or herbs, then go for it, but don't just slam an idea or method before trying it!!!
I think the chicken is crispy and moist and I'm definitely doing this today and will leave my honest opinion on the final result.

I have made this recipe 3x! Always a winner!❤

I tried this recipe about a year ago, and it has been my only utilised full chicken recipe ❤

What do you mean? No washing 😢😢😢

Well since I’m now single I guess I have time to do this on my weekends off for dinner with dad. 😢

Theres....... Theres blood..... I seent it

Yes you DO need to wash your chicken, thoroughly, Romans, so disgusting🤢🤢

How longfg

Foolproof is right! I brined for less time and didn’t properly dry and cooked at a higher temp for a lower time and it was STILL perfect. And roasting on the veggies on a baking tray worked perfectly. I will be making this again and again and again. If only every recipe video could be like this!

The fact that wht ppl never clean their meat is horrifying 😂😂😂

Don't wash, don't season....yeaaa...nuff said. Bye bye now

Does the salt seep into the meat or it taste bland ?

What was that red stuff when you flipped over the cooked chicken, blood ?

I feel like you make crispy to be the priority. I would put tast over crispy any day

Who won who wants to hear about how to roast a chicken should not have to listen to a gash

05:33 bird no done.

Beautiful. Thanks.

U should only use the toothpick to peirce the skin only! Not into chicken meat or the juices will run out and dry the chicken 😊

huge success, dry brined with salt and pepper (and a bunch of other herbs and spices) for about 12 hours, then used a sheet pan with carrots, onions, apples cut up and partially smashed garlic cloves, with a hefty mound of it piled under the heaviest part of the chicken. Slathered on a messy mix of mayo, room temp butter, and garlic juice, all over the meat, especially the breast. Seasoned everything a bit more (light on salt this time), used some olive spray and tossed her into my preheated oven. 4.9lb young air chilled Chicken cooked in about 1.2 hours, used the veggies as a side, used the oil and drippings from my pan to drizzle over the stuffing a little, and the rest into the onion gravy we had. I didn't have twine, so I just "tied" the legs together with tinfoil and covered the wings/tips with foil as well. Worked amazing, perfect brown skin, beautiful juicy chicken, the stuffing, veggies and gravy all came out great with the drippings and everything and .... great success, thanks for such a well made video that also answered basically all the questions/ideas that came to mind as I was watching and cooking! I am super glad I didn't stuff the bird before cooking! :D (I did spray her with olive oil a couple of times and stir the veggies once I got close to the 30 min (rotated the pan time) and then the 50min, 1hr, etc. And yes, let it rest or at least a few minutes before cooking. yum yum yum thanks again

Not wash?🥲

You wasting all the delicious part of the chicken..lol

Lol as someone who like studies Healthcare you 100% need to clean your chicken just soak it in salt water in lemon water or vinegar for a couple minutes

98% of chicken in the us is washed with heavy amounts of chlorine that companies do not have to disclose to you.

One of the best cooking tutorials I've ever seen. You gave me all I could have asked for. Near the end I pouted and thought, 'oh no, this was sooooo good I really wanted to see how they made the most out of the carcass...' and then BOOM, you gave us the chicken stock 'bonus round'. FANTASTIC VIDEO. Thank you so very much.

Forgot to rub butter under the breast and thigh and also forgot to use the chicken juice in the catchment for gravy base alot was missing from this video

I LOVE chicken, I like it when they baste it with it's own gravy and add garlic and time to it. My favourite bit it the crispy skin, se tasty and DELICIOUC!!!!!!

White people seasoning lol 😂😂😂😂😂😂😂

I saw blood 😢

I love that last tip - "bring to a simmer for about 8 hours"..... Ahhhh, back in the days gas and electric didn't cost a mortgage.... hehehe. However - I DID get what I was looking for in this video. Thank you.

1:58 you said in the fridge, but please let me know if it is in deep freeze or normal. If anybody knows please tell me

Thanks a lot Tasty. I already tried it.

I would have liked to see brining options before the preparing of the chicken. Their placement was odd. I'm going to dry brine and assume I wash that off after 8 hours and then I'll begin with this videos prepping instructions. 🤷‍♀️

I think this is common sense but I'm. No cook so fingers crossed.

Tried this, it works.

Will this chicken still be crispy if I stuff it with my potato bread/Beef/Garlic onion stuffing?

Its Herbs not Erbs

If you don’t have a rack 😂😂😂

Bean soup coffee