America's Test Kitchen Roast Chicken
Sorry accidentally got this in cooking tools by mistake. I am not intentionally posting to all forums.
This weekend ATK had an easy roast chicken that did not involve brining. Unfortunately I did not get the recipe down at the time. All I remember is no brining and you set the oven high at like 450 and cook it till a certain internal temp, then turn off the oven and wait for it to rise to a second internal temp.
Anyone have the recipe? Thanks
You go to americastestkitchentv.com. At the top of the page is the link to register for free. Not the same as paid membership. Once you register and log in to the site, you will get free access to this season's recipes. Not to single you out in particular, but this seems to be a sticking point for others as well. I just finished spoon-feeding a paraphrased recipe to someone else who claimed inability to access it, although I reiterated that I do not have a paid membership.
I just wanted to let you know Grey, that they ask for a credit card in order to sign up for the free 14 day trial. It then says you can cancel anytime within the 14 days and you won't be charged. However, I will not give my cc for free anything. Probably that is why the others couldn't access the recipes either...This is from the link you posted on the Roast Beef thread.
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Update: when you click on the link above, posted by dmjordan, you still have to give your address, email, etc, or make up a fake, but you can see the recipes on this site, only this season though, as opposed to Cooks Country, where you have to give the cc. What is the difference between the two anyway?
They do NOT ask for a cc number when you REGISTER FOR FREE, which is NOT the same as a trial membership, where they do require the cc number. You do not have to give a cc number for free registration via www.cookscountrytv.com, either.
On both, you can see recipes for the current TV season without a paid or trial membership.
One says "Free 14 day trial membership" and the other you have to click on "Register for Free" Are you kidding me? Quite confusing if you ask me. It's as if they are trying to trick you into signing up with the cc to get the recipe...
And if it's too much of a hassle to post the recipe (copy-paste) then don't do it. You don't have to berate people. Yeesh.
My husband made this after listening to the ATK people on the NPR show Fresh Air. It aired 10/23/2014, I'm sure it's still available to download.
It was so juicy, frankly I was surprised. We've tried so many roast chicken recipies, the only one better was the Zuni cookbook recipie. This one is so much easier, I think we'll probably make it more often than the Zuni one.
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I did this from memory:
- butterfly the bird; salt and pepper well on both sides
- place chopped onion etc in a half sheet baking pan; top with a rack
- place the bird on that (skin up)
- roast 30 minutes at 450 (internal temperature should be about 130F)
- turn off oven, and let sit 30 minutes (internal temperature should be about 165)
The result was quite juicy, and came off the thigh bone cleanly. But next time I think I'll leave the oven on a bit longer, or just reduce it to low (200). The bird seemed a bit cool (on the outside) when I took it out, and the joints could have been cooked better. But this was a large 5lb bird. It is also possible that my oven looses heat faster than ATK's.
The chopped vegetables (was this part of this recipe or another ATK?) where still crunchy, so I didn't try to serve them. Instead they went into the stock pot with the bones.
Don't know if you are still interested. I am not ATK, but you can try something that has always worked well for MY tastes.
You can use either leg quarters or a whole chicken cut down the backbone, i.e. a crudely spatchcocked bird. Place all in a roasting pan, no racks needed. Scatter peeled garlic cloves or whole cloves, according to your taste. Add some roughly chunked onions if you like around the chickens. If you don't like alliums, you can add just some fresh squeezed lemon, some dry oregano and some olive oil on the chicken. Salt and pepper as per your taste.
Preheat oven to 400-450F. Place the chicken/roasting pan in the middle. Let it stay in the oven, oven ON, for at least an hour, possibly more, 1 hr 20 minutes. Maybe MORE TIME will be necessary!! YES!! This is for 4-6lbs of chicken. You are free to add whole potatoes around the chicken from the beginning, even carrots. They will cook up very, VERY nicely in the FAT. Other herbs like thyme are great, too. ON the chicken.
Check after an hour. The skin will have puffed up, and be turning golden. No need to baste, do nothing. That way the skin will baste the meat underneath, and the collected juices will turn the meat quite tender.
The skin will turn CRISP, GOLDEN, and rise up off the meat. Leg quarters are cheap and work really well for this experiment. No fuss, no muss. Just stick in leg quarters, turn on the oven at 450F, and sit back. No need even to season. Try it and report if it does not work. Don't play around, don't get fancy, don't peek, this is for conventional ovens, and they will take at least 70-90 minutes. My oven is old and even more cranky than I am. YMMV, so keep your attention sharp!
Actually, you can season after the skin has crisped up. NO need to wait for juices to equalize etc., meat to rest. Go straight from oven to table. Delicious crispy skin chicken, delicious fond, delicious juices. I have been doing this for >37 years, and am puzzled by Heston Blumenthal and all his amazing bag of tricks.
Hey, I may be the stupidest clown on earth, but I can still taste chicken. Plus, I have been cooking for folk with much keener and refined sensibilities than I can ever hope to have! I have watched Gordon Ramsay make his pan sauces with roast chicken, etc. but please try this simple method. See what works for you, what does not work. Our broiler chickens come pre-brined being thrown into ice water as soon as they are slaughtered. Their warm bodies soak up water, adding 10-15% by weight, excellent profit for the processors. USDA asks that the body temperatures be cooled down immediately after slaughter. Previously, meat animals would be subjected to blasts of chilled air, until a brilliant mind discovered that ice water killed 2 birds with one ice cube!! Additional Profits and USDA compliance in a soup of gore and chicken internal mess!! But hey, it helps with crisper skin, sans Blumenthal's exaggerated gyrations!