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

Mar 04, 2020
so now this situation has to go away and i have to start a timer my phones here here hey siri set the timer for 30

minute

s siri hey siri set the timer for 30

minute

s what the hell siri hey siri set the timer for 30 minutes oh my god she won don't do it right today I'm going to make

chicken

under a

brick

inside 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 what it takes and you can learn about spatchcocking which is like a word that needs to be repeated as often as possible and it really works so it's fun and there's 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 chicken pancake ii flatten flatter and more fun ok first of all what you want to do is need a pair of scissors and what I'm going to do is take out the vertebra column l so you just have to flip the chicken and if I think it's easier to start from the tail end let's say if you don't have scissors you can use a blade to do this if you really don't want to mess with your chicken from this way, just ask your butcher to do it right. so this is great for stock put that in there right now it's like the spine was removed but still if you flip it over it's still in its very perky chicken formation so what you have to to do now is open it up like a book where you want to put the heel of your hand on this top of the chicken and then I'm going to press down it should make a really dramatic and fantastic gristle noise if we get my mic close enough let's see if it happens that I need leverage so now it's squashed or down Durr flip it over okay so there's a bone right here in the middle and if you're feeling more daring you can cut right here to expose this bone which is sort of of an 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 that's a very good description and it wasn't difficult and now that it's hot outside will make carving a little easier because that bone isn't in the middle is ok great stuff folks here's some chicken fat save it delicious chicken fat now i'm going to make a little bowl of salt pepper i'm using diamond which it's our kosher salt of choice and i'm just conceiving this so that once i start to season the chicken, i don't have to touch the pepper mill again so i'll just use it all, teaspoon per pound of salt and pepper.
carla makes 30 minute brick chicken from the test kitchen bon app tit
I'm going to spray some oil. Hit the skin side with the oil because that's what's going to go into the pan. This is my preheated oil a little bit more just for the pan. You can see that it is very hot. I'm going to give it a good press I just want to make sure it's not just kind of sitting on top slightly but if the skin is connected to the pan you know things go really flat without the foil off the bone keel it's easier to do the top once it's in the oven because it gets heavy with two pans right on top that's I come I come you saw another chicken the chicken really flew it really flew so while the chicken was roasting I'm going to clean up my chicken beds and then we're going to make some stuff for the sauce pan oh that worked out good according to siri we just chatted 22 minutes left and in that time I'm going to make some stuff for the sauce pan , so when the chicken comes out it has to hang out for a minute before it can be cut just to rest and in that pan I'm going to build a very simple skillet sauce with shallot wine a little bit of chicken broth with ju go lemon and butter also fresh herb so I just need to cut the shallot into half moons you could dice if you don't want any bit of shallot to show but I don't mind a bit of texture the shallot adds a bit of sweetness and a bit serious but if you wanted to just deglaze that pan with the wine and make the butter and chicken stock that would still be nice guys do you think this is the right size bowl for these shallots or do you think it's the ball the wrong size?
carla makes 30 minute brick chicken from the test kitchen bon app tit

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carla makes 30 minute brick chicken from the test kitchen bon app tit...

This is like the pair of pants. Maybe they feel better if I wear them for a few hours or maybe. I'll be a little too small all day, okay, we can compost that stuff. I just leave them there and then I go to cut some herbs. We have parsley and chives. Wise I don't much care if this is going to be a quarter cup Who's to say I'm going to start cutting? I showed my chives trick I showed you the chives trick I show it again Look we're not supposed to use so much paper towels but you know I'm going to show you the chives check and then I'll use the paper towel for something Otherwise that is the trick it's like keeping them all together so they're not rolling there's my chives and the other trick with the herbs is only if you're going to cut them cut them once I don't like to cut them and thing um and cut them the more you cut and hit around your herbs more bruises happen where is chris morocco chris morocco you are italian yes mezzaluna so since we talk about herbs and how you dont want to be crushing and hitting your herbs the second thing would be to think about a mezzaluna and its like what the hell the rules dont know apply to grandma and not so good maybe this if we didn't know yes grandma plays bye bye look at all the interesting conversations. it's going to have when you're eating a 30 minute chicken I'm going to keep pestering it in the morning Chris is like 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 scoop of compost they've passed 30 minutes the temp I'm looking for Dead center at the deepest part of the bazoom is 155 which transfers by cooking you might have 165 in your head but if the brisket gets to 155 and then transfers everything is going to be great, look at it it's a chicken chuck checking chickens i'm just going to take the full kit and kaboodle alice the sounds are really magical very pleased so i'm just going to drop by and guess you know where the breast is oh hi wait a notch more in the notch i'm going to look at the color if we need it to be able to hang out on the other side oh i mean it's beautiful did you see the leg almost come off right away?
carla makes 30 minute brick chicken from the test kitchen bon app tit
She cooked herself Chris, do you want to see the beautiful chicken? You're pretty? I thought you were doing thirty minutes like I know that edge yeah I'm going to write it again now that it's over I was going for 155 oh it's a little low it's fine colors amazing I'm not going to rewrite it if this is you happens to you, let's blame. opening and closing the oven a few times it's only going to come back for five minutes this happens guys every oven is different I'm not going to read the title video title it's still 30 minutes of chicken okay My God, things got even better, my God, I mean, if you have to. wait at least it's worth it amazing oh yeah ok so this is what's going to happen you put the chicken on the plate a little trick with drumsticks what about the trick with drumsticks right now is that look at the legs, they'll start to droop so I can't really do that, okay, put it back, okay, the chickens are going to rest.
carla makes 30 minute brick chicken from the test kitchen bon app tit
If you don't have the shallot and you don't even have chicken broth, you can use white wine to deglaze the pan, add some water, finish with some butter and you have a very light chicken sauce like flavorful. White wine is not. it's awesome we made a chicken in 30 minutes that's how you just sang ge the narrative is like awesome 30 minutes awesome i think our relationship with time as far as the exact stance of all things digital and satellites and like in the old times you would say i will be there in the day and that could be like anytime from sunrise to sundown he would be expected and if he showed up anytime within that time he would be on time so i think our chicken actually arrived 100 percent on time if you look at it that way. reduced is seeing how when I spooned the sauce it stayed where it is that's what I'm looking for it's not 100 percent dry but it's in that syrupy reduction stage I'm going to turn up the heat just a little bit so that bring it back to a simmer and I'm going to halve the time you know what I mean it's chicken it's chicken time chickens aren't thinking about time and if they did they would be extremely anxious . all the time because your time is incredibly limited a little salty but that's ok I'm adding a little lemon juice this is a measured amount but I just want to taste and see yummy sassy pants and then butter I'm going to stir the pan I'm not looking like a very tightly emulsified I like these sauces to be looser and that way you can drag your chicken pieces and it won't stick to the plate and that's enough for everyone last will be the herbs much more than 1/4 cup but all the scallions are deep down omg it smells so good it tastes so good let's find out what else was a pot meal i love it it's lemonade we didn't like this lemon use less lemon juice oh my god this is it guys whatever sauce or juice you can It may have built up while the chicken was resting why not that's like og chicken broth right there so the same French chef taught me the trick of getting things off the edge of the chopping board. in a container instead of scooping and transferring g he also taught me never to pour from the pan.
I thought that was a good thing and you'll notice I'm NOT putting the sauce on the skin of the chicken because it was a beautiful situation that we created if you're doing this in front of your family that would be like how many more minutes do we have to wait like that's outta here i got a couple squeezed lemons that's all 27 minutes of chicken including the time it took to make the sauce she's beautiful right um chris morocco sorry will you join me? Chris Chris just learned about right-clicking on a mouse. hallucinated. it's how you quick click type on a mac when you just have that big pad this looks amazing doesn't it look like chicken back sauce? do you like a flat? it means there's nothing wrong no and it was cooked in 27m time i'm just going to use this really big students cool get in there how you feeling about those little shallot bits and stuff?
I don't even need a little lemon juice. I could adjust that, yeah, 27 minutes and then unbelievable. Ok keel bones forever guys, keep it real. This is the other thing. If they are organizing a dinner and someone arrives on time. That is also unacceptable. It's crazy. at my house by the time I told you dinner was I'll get out of the shower 100% guaranteed like someone else will let you in I won't get dressed No my hair will dry like at some point before dessert mm-hmm everyone modes i think it's ok it's better than an underco chicken ok

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