Carla Makes 30 Minute 'Brick' Chicken | From the Test Kitchen | Bon Appétit

so now this situation has to go away and I have to start a timer, my phones here hey Siri set the timer for 30

minute

s Siri hey Siri set the timer for 30

minute

s what the heck Siri hey Siri set the timer for 30 minutes, oh my god, she won. I won't do well today. I'm going to make

chicken

under a

brick

indoors in half an hour. I really love this preparation because it gives you a roast

chicken

in half the time that most roast chicken recipes will tell you and you learn about spatchcocking, which is like a word that should be repeated as often as possible and it really works, so it's fun and there are a couple of cool tricks the first of which is to take this chicken that's in its chicken formation and turn it into a pancake shaped chicken ii flatten it flatter and more fun okay first of all What you want to do is you need a pair of scissors and what I'm going to do is take out the backbone, so you just have to turn the chicken over and I find it easier to start from the end of the tail.

Let's say if you don't have scissors, you can use a razor to do this if you really don't want to make a mess. with your chicken this way, just ask your butcher to do it right, so this is great for the broth. Put it there, so now it's like the bones are removed, but still, if you turn it over, it's still in its very perky chicken formation. What you have to do now is open it like a book, you want to put the palm of your hand on this top of the chicken, pikia, and then I'm going to press down so it's really dramatic and fantastic. cartilage popping noise if we get my mic close enough let's see if it happens I need to pry it up so now she's flattened or down Durr get it turn her around so there's a bone right here in the middle and if you feel bolder, I can cut right here to expose this bone which is a kind of anvil shaped bone, the keel bone, when I had to describe this in the magazine I said it was an anvil shaped bone, I mean, it's exactly like a guy, I think he's really good. description and it wasn't difficult and now it's available it'll just make the carving a little easier because that bone is no longer in the middle right big deal people here's some chicken fat save it chicken fat Delicious chicken, now I'm going to make a little bowl of salt and pepper.

I'm using diamond, which is our preferred kosher salt and I'm designing this so that once I start seasoning the chicken I don't have to touch the pepper mill again, so I'm going to use everything teaspoon per pound of salt and pepper. I'm going to drizzle some oil. I'm really just going to hit the skin side with the oil because that's what's going into the pan. This is my little bit preheated. more oil just for the pan, you can see it's very hot, shiny, shiny, smokey and flying chicken, okay, so the only trick now is to give it a good pressure, I just want to make sure it's not like sitting down slightly. top, but if the skin is connected to the pan, you know things get very flat without the keel foil, it's easier to make the top once it's in the oven because it gets heavy with two pans just above, that's all, I come, I come.

Did you see another chicken? The chicken really flew. It was, it really flew. While the chicken is roasting, I'll clean up my chicken beds and then we'll prepare some things for the sauce. Oh, that worked well. Alright, according to Siri, we just chatted, there are 22 minutes left and in that time I'm going to prepare some things for the sauce for the pan, so when the chicken comes out, it's going to have to rest for a minute before I can cut it. let it rest and in that pan I am going to prepare a very simple sauce with shallot wine, a little lemon juice, chicken broth and butter also fresh herbs, so I just need to cut the shallot into half moons, you could make a cube but.

I don't want any noticeable shallot chunks, but I don't mind a little texture, the shallot adds a little sweetness and a little gravitas, but if you wanted to do it, just deglaze that pan with the wine and make the butter and broth. chicken would still be good do you think this is the right size bowl for these shallots or do you think it's the wrong size ball? This is like the pair of pants. It's like maybe they'll feel better if I wear them. Leave them for a few hours or maybe they are a little small throughout the day.

Okay, we can compost those things. I just leave them there and then I'll cut some herbs. We have parsley and chives. You need to use them. parsley or chives or you could use basil and sage I don't really care, this will be a quarter cup, who can say? I'm going to start cutting. I showed my chive trick. I showed the chive trick. I show it again. Look, we are. I'm not supposed to use that much paper towel, but you know, I'll show you the chive check and then use the paper towel for something else. That's the trick, it's like I keep them all together so they don't curl up. everything is fine, there are my chives and the other trick with herbs is that if you are going to cut them, cut them once, I don't like to cut them and that, um, and chop them, the more you cut and hit the herbs, the more bruising happens Where is Chris Morocco?

Chris Morocco, you're Italian, yes, Mezzaluna, so we talked about herbs and how you don't want to crush and beat your herbs. The second thing would be to think it's a Mezzaluna and it's like, what the hell do the rules do? It doesn't apply to grandma and they're not so cool, maybe this if we didn't already know, yeah, grandma plays, bye, look at all the interesting conversations you'll have when you eat a 30 minute chicken, I'm just going to keep bothering you about morning Chris is quality Chris, that's a lot more than the quarter cup I need FYI, but I made more compost.

I'm going to get a compost ball. 30 minutes have passed. The temp I'm looking for is dead center at the deepest part of the bazoom it's 155 doneness you might have 165 in your head but if the breast gets to 155 then everything will be great check it out it's a chicken. Chuck checking the chickens. I'll just grab the full kit and kaboodle Alice the sounds. They are really magical, I am very happy, so I am going to check and make an estimate, you know where the sine is, oh, hello, wait one more notch on the notch. I'll look at the color if necessary.

You can hang. The other side, oh, I mean, it's beautiful. Did you see that the leg almost came off? She cooked Chris herself. Do you want to see the beautiful chicken? Is this your pretty? I thought you were doing thirty minutes like this. I know that edge, yes. I'm going to write it again now that it's over. I was going for 155 oh that's a little low, their colors are amazing. I'm not going to turn it around if this happens to you, let's blame it on opening and closing the oven. a couple of times it will only be five minutes again, this happens guys, every oven is different.

I'm not going to read the title of the video title it's still 30 minutes of chicken okay oh my god things just got even better oh my god I mean if you have to wait at least it's worth it amazing oh yeah , okay so this is what's going to happen you put the chicken on the plate a little trick with the drumsticks what happens with the trick with the drumsticks right now is look at the legs, they'll just start it's falling off so I don't really I can do that, okay, put it back, okay, the chickens are going to rest, the time is like uh, I don't know, we're going to drain some of the fat, most of the fat, one size too small, shallots coming in. you don't have shallot and you don't even have chicken broth, you could use white wine to deglaze the pan, add a little water and finish with a little butter and you would have a very light white wine, like a tasty chicken sauce.

Isn't it amazing that we made chicken in 30 minutes? This is how you change the narrative. It's an incredible 30 minutes. Incredible. I think our relationship with time positions all things digital and satellites exactly like the old days. I would say that I will be there during the day and it could be any time from sunrise to sunset, you would expect it and if I showed up at any time within that time, I would be there on time, so I think our chicken would really It arrived one hundred percent on time if you look at it that way, okay, look how reduced it is, look how when I drag the spoon through the sauce, the sauce just stays where it is, that's what I'm looking for, no It's one hundred percent. dry but it's in that syrupy reduction stage.

I'm going to turn up the heat a little bit to bring it to a simmer again and reduce it to about half. What is the moment? You know what I mean, it's chicken. At chicken time, chickens don't think about time and if they did, they would be extremely anxious all the time because their time is incredibly limited. A little salty, but it's okay. I'm adding a little bit of lemon juice. This is a measured amount, but I just want to. to try and see delicious sassy pants and then butter. I'm just going to turn the pan.

I'm not looking for a very tight emulsification. I like these sauces to be looser and that way you can drag in your chicken pieces and that's it. It's not going to stick to the plate and that's enough for everyone. The last thing will be the herbs, much more than 1/4 cup, but all the chives are at the bottom, oh my goodness, it smells so good, does it taste so good? Let's find out, you know what else was a pot meal? I love it, it's lemonade, we didn't like it, this lemon, use less lemon juice, oh my goodness, this is it guys, any sauce or juice that has accumulated while the chicken was resting, why not? like og chicken broth right there, so the same french chef who taught me the trick of picking things off the edge of the cutting board and putting them in a bowl instead of picking them up and transferring them also taught me to never serve them out of the saucepan .

I thought that was a good thing to do and you'll notice that I'm NOT going to put the sauce on the skin of the chicken because it was just a beautiful situation that we created. If you're doing this in front of your family, it would be like how many more minutes do we have? I have to wait. I like it. He's out of here. I have a couple of lemons squeezed. That is. 27 minute chicken, including the time it took to make the sauce. Is beautiful. -amazing mouse clicking how's that rake? click go, no one takes you, you decide on the first day and it's like here's the bathroom, here's your colleagues and this is how you type a quick click on a Mac when you only have I have that big pad, this looks amazing, does it?

Doesn't it look like chicken sauce? Do you like a dish? Yes, that's the best part. Okay, mmm, the plate. The best part. I mean, there's nothing wrong. No, and it cooked in 27 minutes. I'm just going to use this, really big students, cool, get in there, how do those chunks of shallots and stuff feel? Sorry, it's okay, I just wasn't sure people would do it. Some people would. I think so, it would sound zing. Wow, right, it's lemon. I didn't even need some. lemon juice could adjust that, yeah, 27 minutes and then amazing, it's good, I mean, it's like it's so bright, this is so greasy, mm-hmm, lover, I love her so much, thank you for your support, oh yes, sorry, let me understand, no, okay, keel bones forever. guys be honest here's the other thing if you're hosting a dinner party and someone shows up on time that's unacceptable too it's crazy obviously I said 7:00 but it's like 7:15 if they show up at me house at The time I told you dinner was, I would get out of the shower guaranteed 100% as if someone else would let you in.

I won't get dressed, no, my hair will dry like it did sometime before dessert. -hmm anyway I think it's okay, it's better than undercooked chicken