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.
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.