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Easy Roast Chicken on America's Test Kitchen

r
renrewjbw Jan 12, 2014 09:45 AM

Anyone have this recipe? It just aired in our area (Eastern Shore of MD), but it's a "locked" recipe on their website.

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    therealdoctorlew RE: renrewjbw Jan 12, 2014 10:24 AM

    Just use Jacques Pepin's method. It's never fail. I use a cast iron skillet. Here's a link to one of the presentations, although I got it originally from one of his books.

    http://www.menshealth.com/guy-gourmet...

    1 Reply
    1. re: therealdoctorlew
      r
      renrewjbw RE: therealdoctorlew Jan 12, 2014 11:02 AM

      I've seen that recipe, and in fact have his Essential Pepin cookbook. However, the recipe from America's Test Kitchen didn't mess with the initial browning. It heated a skillet in a 450 oven, put the chicken in, roasted for 30 min., and then turned off the oven.

    2. Bob Brooks RE: renrewjbw Jan 12, 2014 04:24 PM

      Here you are:

      http://www.examiner.com/article/weekn...

      1 Reply
      1. re: Bob Brooks
        r
        renrewjbw RE: Bob Brooks Jan 12, 2014 07:24 PM

        thanks. Now onto the pan sauce.

      2. John E. RE: renrewjbw Jan 12, 2014 05:13 PM

        I remember watching this episode. I have not tried it because I always use a technique they used many years ago. That one they called High Roaat Butterflied Chicken. I don't usually bother with the brine or compound butter.I don't even do the potatoes.

        2 Replies
        1. re: John E.
          monfrancisco RE: John E. Jan 12, 2014 05:28 PM

          Good to know! I love those potatoes, but don't necessarily want them every single time I roast a chicken. Do you have a problem with smoke and spatters?

          1. re: monfrancisco
            John E. RE: monfrancisco Jan 12, 2014 06:02 PM

            No smoke and no splatters out of the ordinary. I don't always crank up the heat to 450° however. ATK many times do recipes to save time. I don't always need to save the time. I also sometimes put low sodium, watered-down chicken broth in the pan.

            I like to butterfly both chickens and turkeys and save the backbones for stock.

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