Made this recipe last night and it was a hit! Loved how easy and flavorful this is. I tossed in whole garlic heads (roasted garlic, yum) and carrots 🥕 too for variety

I’ll always find the thyme to cook what Ashley presents!

@ashleymoore8599

Жыл бұрын

🥰

I made this recipe so many times from the Cook's Country cookbook that I bought for myself last Christmas! It was a huge hit and it was a very convenient one pan dish I've ever made especially for young adult cooks like myself.

@ashleymoore8599

Жыл бұрын

I am so glad, Melissa! One-pans are such a winner. Thanks for letting us know!

@user-sn6tg4nh1y

Жыл бұрын

Hello Melissa how are you doing today How's everything going?

Ha! Very smiley video, funny and TALENTED chef ... oh, and love the recipe! You're a Natural Teacher.

This looks amazing and so easy to prep. All cooked in one pan. Perfect weeknight meal with a steamed vegetable.

*I’m going to try my hand at making this for dinner tonight.*

Ashley I absolutely love your recipes and have tried almost all of them. This chicken recipe I will do this weekend. You introduced me to Yukon potatoes with the one pan breakfast & I have been using them ever since! TY!

@nickcpv

Жыл бұрын

What potato were you using before?

@germ6749

Жыл бұрын

@@nickcpv I used red or russet potatoes.

@apartmentcookery

Жыл бұрын

My favorite is making a Chicken Salad Sandwich the next day.😉

Spatchcocked my chicken, and it came out even Better!!!

Looks delicious. A must make!!!

It looks good and i want to try it, but for some of us, this would not be an easy weeknite meal. I work til 6pm and not home til almost 7pm This will make a good thing to make on the weekend with my daughter. Thank you, it looks delicious!

This looks amazing! This can become so many different meals as well.

Lemon, tarragon and salt and pepper and maybe oil makes a good marinade, too.

That looks so DELICIOUS 😋 I am going to have to try that this weekend.

Ashley's always servin' up something good!

Looks absolutely delicious! I'll have to size it down but I'm definitely going to give this a try!

This is a staple at our house!

made this tonight and it worked like a charm. Thank you!

Just made this--sorta--and my kids loved it. I didn't have time to bake it, so I browned the (boneless skinless) thigh pieces first, while microwaving the potato slices. I removed the chicken and tossed the potatoes in the shmaltz, then put the chicken back on top. My 12yo sous chef cut the slices thin, (my bad) so we pan fried them, stirring every few minutes until tender and brown.

I made this tonight, and wow. It's phenomenal. Just stopped by to upvote and comment to pay you back for it.

looks amazing

You compost those yummy potato skins and their paper towel! The meal looks soooooo goooood! Thanks!

Look delicious must try 👍

All that smaltz? in the pan is such a treat to the cook. It is so good.

@ashleymoore8599

Жыл бұрын

It's the best part. As far as I'm concerned, it's the smaltz and the browned bits for me!

I made this tonight, delicious! I used tarrago instead of thyme though.

Funny - awesome - great. Super fan here!

I would place (not stuff) a couple of onion and lemon wedges and a few garlic cloves in the bird's cavity. I would also cook it a bit longer. I don't care what the thermometer says, it looks undercooked!

@TitoTimTravels

Жыл бұрын

Yeah, the temp said done... but that chicken said Salmonella... 😎

Looks great!! It is exactly what I was looking for!! Thank you !!!🙏🏻🙏🏻🙏🏻

@ashleymoore8599

Жыл бұрын

🤩

@user-sn6tg4nh1y

Жыл бұрын

Hello Maria how are you doing today How's everything going?

@mariateresazapiain9604

Жыл бұрын

@@user-sn6tg4nh1y Fine!!! I followed your recipe yesterday and my family loved it !! I added a few baby onions and they caramelized and everything tasted soooo good! Thanks again! Will be making it again !!

@user-sn6tg4nh1y

Жыл бұрын

@@mariateresazapiain9604 You're welcome

@user-sn6tg4nh1y

Жыл бұрын

@@mariateresazapiain9604 How's your family doing I hope they're having a good day?

FINALLY we see outtakes. We all make mistakes when cooking. More!

ATK,,,,HI,,,ASHLEY, this looks really great, I’ll try sometime, THANKS,,,,,🇺🇸🇺🇸🇺🇸🇺🇸

Looks great as always! :)

That looks fabulous. We usually make roast chicken on Sundays: spatchcocked with oil, salt, and pepper; or mayo, salt, and pepper.; or oregano or rosemary... Sheet tray, with a rack, 450F. Now we must figure out how to put potatoes underneath the spatchcocked bird! No rack, I imagine. Any hints folks?

looks so yummy, thanks

@user-sn6tg4nh1y

Жыл бұрын

Hello Sara how are you doing today How's everything going?

That was easy!

Delicious 😋

Ashley is the bestttttt

My favorite recipe: In a clear Pyrex Dutch oven, place a 3-3 1/2 lb whole chicken in the center and surround with peeled 1" chunks of potatoes. Optional: Peel and quarter a medium-sized onion, and place the four chunks with the potatoes. Drip olive oil over the chicken & potatoes (& onions). Rub oil to evenly coat chicken. Sprinkle chicken with big sea salt (sel de Guérande). Sprinkle everything with rosemary and/or thyme (but no paprika). Cook in non-preheated oven at 410°F for 75-90 minutes until golden brown. Let chicken rest 15 minutes before carving. Note: The Dutch oven keeps it moist, and the clear Pyrex lets you see when it's browned to perfection.

@michellejoy6752

Жыл бұрын

Do you leave uncovered?

@JohnPMiller

Жыл бұрын

@@michellejoy6752 I keep it covered. My Dutch oven is glass underneath and on top, so I can see how it's cooking.

@michellejoy6752

Жыл бұрын

@@JohnPMiller oh yes, the Pyrex is very nice for that. If it was good enough for our grandmothers, it’s definitely good.

@ashleymoore8599

Жыл бұрын

YUM! Thanks for sharing, John!

Looks divine.

@user-sn6tg4nh1y

Жыл бұрын

Hello Linda how are you doing today How's everything going?

Thanks for the recipe. I would love to see a "How to" video on peeling potatoes with that peeler. For some reason I keep losing fingertips. I finally gave up and purchased the knife safe gloves to use for peeling potatoes with that peeler.

Generally cooking for 2 one of which is elderly with very small appetite so: always just half a chicken. Generally make a compound butter with herbs & salt & put that all under the skin. Just a very little EVOO & then S&P on the top of the skin and on the exposed ‘inside.’ Roast, often with tiny potatoes, @450*F for 30+ minutes until thermometer says thigh area is done. Always eat the leg, thigh & wing and then we have wonderful leftover flavorful moist breast meat for sandwiches or chicken salad or…….

@ashleymoore8599

Жыл бұрын

That sounds amazing. Thank you for sharing!

This was a good, good, good video/tutorial 😏👍👌 🍽🍗.

Yummy

Personally, I toss in the potato ends after adding the cut potatoes to create 'chips' to go with the bigger slices.

@ashleymoore8599

Жыл бұрын

Yum!

@pamelanivala3572

Жыл бұрын

@@ashleymoore8599 ++!!!a!!!a!a!+

She so funny talking to the chicken ha ha

@ashleymoore8599

Жыл бұрын

😘

@denisenilsson1366

Жыл бұрын

Now, if the chicken answered. . . .

Basics ohhh but soooooo good

@user-sn6tg4nh1y

Жыл бұрын

Hello Pamela how are you doing today How's everything going?

Love the recipe. Question, can I make this using cut up chicken instead of whole chicken .

@sandrah7512

Жыл бұрын

Yup, but if you use a mix of white and dark meat, there's a potential that they may reach their respective desired temperatures (160°F for white, 175°F for dark) at different times. You will also have the opportunity to brown the chicken skin side down in the pan prior to cooking the potatoes if you want as you're not dealing with an intact bird. ATK has a few variations on one-pan chicken and potatoes, including whole, spatchcocked and pieces with potatoes cut various ways depending on the cooking method.

Well seasoned chicken

I love your videos!!! "I made up the rules, so I can break them" 🤣

@ashleymoore8599

Жыл бұрын

I mean, sometimes I can get away with that! 🥰

@rhkean

Жыл бұрын

@@ashleymoore8599 I love it! I also loved your convo with the chicken

@ashleymoore8599

Жыл бұрын

@@rhkean Thanks, Rob. It was NOT behaving!

@rhkean

Жыл бұрын

@@ashleymoore8599 sounded like one of my convos at a bar at closing time. 🤣🤣🤣

Weeknight Roast Chicken or Cast Iron Baked Chicken - I guess that puts me on Team Bryan Roof! 🤔🙂🐓 Although lately I've been just buying packages of drumsticks and using the spice rub plus dried thyme from the Cast Iron Chicken recipe (or variations with smoked paprika and different chili powders) and chucking them in my air fryer. Done in less than 20 minutes and even the cold leftovers are delicious! 🍗🍗🍗🍗

@user-sn6tg4nh1y

Жыл бұрын

Hello Sandra how are you doing today How's everything going?

I always spatchcock these days. On my smoker, 350 until cooked though.

@ashleymoore8599

Жыл бұрын

YUM!

@TitoTimTravels

Жыл бұрын

Spatchcocking seems to make it cook a lot faster, and looks cool, too. 😎

Greetings ATK Salutations from California 😋

@user-sn6tg4nh1y

Жыл бұрын

Hello Barbara how are you doing today How's everything going?

🤤

I like your recipe…although I’m not a fan of Paprika, beyond that it makes things look good, I don’t like how it tastes. I guess I’m just an old fashioned Midwest girl, and make it like my Momma did…with a few additions. Butter Mr. Chicken, put some salt and a little pepper on him, rub it in. My additions to her recipe is to rough chop an onion, a lemon, and some garlic cloves and stuff that in his inner section. Put it in the cast iron skillet, in the oven, a little oil in the skillet, a little tin foil “tent” when needed…and then gravy from the drippings and mashed potatoes. The potatoes look fantastic, but I can’t imagine having a baked chicken without mashed potatoes and homemade gravy! I will have to try those potatoes…who doesn’t want more potatoes?! Also, I have very few friends whose mothers’ cooked with them and taught them. Most just do the boneless skinless chicken breasts, and have no idea what to do with a whole chicken. It’s really simple and easy…and way, way cheaper! It also tastes so much better, and left overs can be made into all sorts of stuff. I love buying a 4-5 lb whole frying chicken for maybe $6? And seeing boring, tasteless boneless skinless chicken breasts being 3-4$ a pound. Also, leftover bones can be boiled easily into bone broth. That’s easy to freeze and pull out to use for flavor in other dishes. The paprika does make your chicken look prettier than mine, lol…I just hate how it tastes! Oh, the lemon idea I will definitely try..fresh lemon juice on baked or boiled red potatoes is fantastic.

@ashleymoore8599

Жыл бұрын

Love this, thanks Molly!

@mollymollie6048

Жыл бұрын

@@ashleymoore8599 thank you! I pushed send, and then I thought..oh no, she’ll think I’m criticizing! I’m not at all. (Probably if no one told me there was paprika on it, I wouldn’t know…I’m that picky eater, lol!) My mother was a Depression/WWII kid in the Midwest, learned to cook in the late 50s/early 60s, and swore by her Joy of Cooking cookbook (still have it, with all of her notes 😊) At least she didn’t make Jello mold salads, lol. She loved PBS cooking shows, and I think that’s how I stumbled onto this show/channel in it’s varieties. The recipes always look good, and you (and the other cooks) always break them down so that it doesn’t feel overwhelmingly difficult. I put Mr. Chicken’s recipe (if you can call it that, my Mom taught me to cook with the method of “some of this, a little of that, don’t forget this, see how it tastes” so when friends ask for some of the recipes…I tell them, come over to my house and I’ll cook it with you…it doesn’t have a “recipe”, i.e., 1 cup this, 2 tsp that. Anyway, cooking is good for the soul, and I love your joy in how you show your recipes, thank you so much!!

@ashleymoore8599

Жыл бұрын

@@mollymollie6048 Thank you! That really is what it's all about. And so you know, I never thought that you were criticizing! I so appreciate you sharing - there is nothing better than a cookbook full of notes and stuffed pieces of paper full of changes for the future, etc... You really can't put a price on that! PS There's nothing wrong with a "Jell-ed Salad" (well maybe there is, but don't tell my sister who insisted my Nana make one every year for Easter! She was the only one who ate it. LOL. Can't help but love it for the nostalgia alone.)! ❤

This is a great recipe. The chicken looked underdone to me, though.

Lots of comments abt the chicken being undercooked. Don't thighs usually need more cooking time than the breast (which was thoroughly cooked, per temp and appearance?) Personally, I don't get too worked up abt a little bit of pink at the joints, as long as the rest of the meat is cooked.

I don't fear to make a mess, I just fear to clean it up afterwards.

This young lady, gives the show a fresh new look, and feeling..

Why would the light and dark meat come to different temperatures at the same time?

@sandrah7512

Жыл бұрын

It's a chicken, not a uniform cylinder. The white meat breast is much thicker than the dark thighs and drumsticks so it takes longer for it to heat through.

Ashley, there's a trick you should know about for trussing the chicken without any string: the stringless truss. Poke one hole in each of the skin flaps on either side of the body cavity, and tuck the tip of the opposite drumstick through each hole. See it demonstrated by these Korean food stall rotisserie guys: kzread.info/dash/bejne/rH-Jk5eaYbq4erw.html

@Lamppostout

11 ай бұрын

Thanks for the tip! I just used that natural trussing method in the linked video and it worked great!

Always 30 minutes per kilo and the veg in the pan the last half hour. I have a spreadsheet which computes when the veg go in.

@sandrah7512

Жыл бұрын

I hope you also cook with your senses and a good thermometer. I'm not going to pull something out of the oven/pan - or leave it in - based solely on what a spreadsheet (or recipe) tells me to do.

@tarjei99

Жыл бұрын

@@sandrah7512 Why would I do that when I get a perfect result every time?

@sandrah7512

Жыл бұрын

@@tarjei99 "Perfect" is sometimes in the eye of the beholder (🤔or, in your case - spreadsheet). This reminds me of my engineer father grilling steaks. He cooked by his watch: X minutes this side + Y minutes that side = Done. Except when they weren't and could've used a bit more time over the fire, but he'd say "No" - he'd cooked them X minutes this side + Y minutes that side so they're totally done. So we'd concede that , okay - *sometimes* that's all they need. But not *this* time (or even the time before) and end up going out and giving the steak just that little extra bit of flame to get it to that rare/medium-rare spot, that if anyone *other* than Dad had cooked the steaks in the first place, he would've declared them just right. 😆

@tarjei99

Жыл бұрын

@@sandrah7512 This is a robust recipe which have been standard advice where I live for years, if not decades. And it gives spectacular results. There is no need for anything fancy apart from determining how long the chicken will stay in the oven. Which is where the spreadsheet comes in. You are just trying to complicate something that is simple, reliable and works every time.

@sandrah7512

Жыл бұрын

@@tarjei99 Yes, because *everybody's* grandmother relied on a spreadsheet to tell them how to cook. How did you come up with this spreadsheet? Trial and error? Is there a simple ( or not-so-simple) equation? How do you account for various densities, sizes, thicknesses and amounts of vegetables versus when they go in? And "fancy"? I said use a thermometer and your senses. You know: sight, smell, taste, etc. (🤔Senses are...fancy?) It seems like you're trying to remove the human factor from cooking.

3:58 did you have any kids?😂😂😂😂

The 165 temp is for sea level only. If you are at a higher elevation, you need to have a higher temp.

@sandrah7512

Жыл бұрын

Chicken cooked to 165°F is food safe* at any elevation. And the overall temperature of the chicken will continue to rise due to carryover cooking. You may have to adjust some cooking times and/or oven temperatures, but altitude does not change food safe temperatures. *Food safety is not only a function of temperature but also time. That 165°F chicken need only register that temperature for a second to be food safe. Pull it at 160°F and it's food safe after about 15 seconds, at 155°F, it's safe after about 50 seconds and at 150°F it's safe after about 3 minutes at that temperature.

@ramonab

Жыл бұрын

Wrong at 5000 feet, chicken at 165f is still raw. I know, as I live at 5000 feet.

@sandrah7512

Жыл бұрын

@@ramonab Well if I'm wrong then so is the USDA's Food Safety and Inspection Service's information on high-altitude cooking: "A whole turkey, chicken, or other poultry is safe cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures." And apparently Food Safe Colorado from Colorado State University Extension doesn't know what they're talking about either: "Oven temperatures, however, are not affected by altitude, so sea-level instructions work for oven-roasted meats." (The FSIS said this, too). I did say "food safe" but most people like to cook their dark meat to a higher temperature - at least 175°F - as it tends to be a bit chewy below that and the higher temperature allows the collagen in the dark meat to melt and soften. But with a whole chicken, reaching higher dark meat temperatures tends to happen anyway as the breast is so much thicker than the thighs or drumsticks, they will register those higher temperatures as the breast reaches 165°F. With something as wonkily-shaped as a whole chicken's breast, you should be checking the internal temperature in a few places to ensure that that entire breast is at least 165°F. But as I said before, food safety is a function of both temperature *and* time which is helpful to remember. If you're pearl-clutching with the notion "pink meat=raw meat", well that's just a regular modern chicken for you. The typical time frame when chickens are hatched and dispatched is about six weeks so their large bones like the leg, thigh and sternum are still very thin which allows the red/purple marrow within to leach out and stain the adjacent meat. It seems to be exacerbated if the chicken's been frozen. So as I said before, you may need to adjust you cooking times and oven temperature, especially at 5000 ft as foods have the potential to dry out faster in a thinner atmosphere. But 165°F is not "raw" regardless of where you live.

@ramonab

Жыл бұрын

Well all I know chicken taste raw and is not tender at 165F. I'll keepbcooking my chicken to a higher temp, as it makes me and my family happy.

When the legs were cut off from the chicken, there was still a raw look at the joint ... not cooked long enough I think!! ... other than that, the recipe and method is nice and simple. Can be done with just chicken legs, seasoned an placed on the bed of potatoes for smaller portioning.

Won't the chicken breast completely dry out at 165 degrees?

I'll take a thigh and leg Thanks !!!

My nonstick skillet is cast iron.

That whole chicken needs another whole 20min

Raw

@sandrah7512

Жыл бұрын

162°F is hardly raw. Plus the chicken's internal temperature is going to rise even more as it rests while the potatoes finish cooking.

No Garlic? Can people eat without garlic??? :)

Recipe looks amazing but I would cook mine a little longer. Pink chicken is a no for me.

Her hands so covered in chicken juice😂

You forgot the most important ingredient. CAST IRON SKILLET!

@ashleymoore8599

Жыл бұрын

Love a good cast-iron skillet!

So, why would skin need the seasoning on BOTH sides? It doesn’t. That seasoning could have been used to better purpose. IMHO Courtesy of Half Vast Flying

@wiinga

Жыл бұрын

If you loosen the skin it renders better and gets crispy and yum.

@sandrah7512

Жыл бұрын

Rubbing the seasoning on the outside of the chicken is for the skin, rubbing under the skin is for the meat. And it's crispier.

I usually do that by roasting the chicken in the oven just on top of the potatoes... Edit: Oh, I was deceived by how the beginning looked 😂

@ashleymoore8599

Жыл бұрын

😆

I know you checked the temp but that chicken really doesn't look cooked, I'd never serve poultry so pink. Otherwise the recipe looks delicious an the potatoes- yummy!

@sandrah7512

Жыл бұрын

Modern chickens are typically hatched and dispatched in a manner of weeks. Any pink is due to the porosity of the large bones - leg, thigh, sternum - of the young chicken leaching the red/purple marrow inside onto the adjacent meat. It's exacerbated if the chicken/chicken parts has/have been frozen.

@user-sn6tg4nh1y

Жыл бұрын

Hello Ruth how are you doing today How's everything going?

Chicken needed a bit longer in the oven...

The marinade looks delicious but the "cooked" chicken has still red parts inside 😖

Your chicken is raw!!!!!

@sandrah7512

Жыл бұрын

It was cooked to over 160°F and left to rest allowing the internal temperature to rise even higher. Let's cook you to 160°F and see how "raw" you are. 🤷🏼‍♀

Why did you temperature check the breast rather than the thigh?

@johnhpalmer6098

Жыл бұрын

The breast should not go over 165 or it is dry and is the more crucial thing to not overcook. Cooking it this way, you are more ensured the thighs are cooked to temp as it now gets the hot air circulating around the oven. Removing the bird just before it hits its target temp is called carryover cooking, by letting the bird rest under a foil tent, it'll continue to cook for several minutes, typically 10-20 minutes or until it reaches the desired temp, in this case, 165, so Ashley pulls it at 162 to ensure it does not over cook during the resting as the potatoes finish up.

@johnhpalmer6098

Жыл бұрын

@@sanchmargar Likely, the thighs are properly cooked as she is not cooking it in a high sided vessel, and the bird is sitting on top of the potatoes so the thighs get the hot air to ensure it cooks properly as well. It's a well known method, and it's also recommended for turkeys too, but use a rimmed baking sheet for that due to size.

@sanchmargar

Жыл бұрын

@@johnhpalmer6098 then why do I see blood???? Sorry, you eat it then. I for one do not eat undercooked bloody thighs. Have a nice day!!!

Ya throwing the potato skins in the trash and not composting them?

@sandrah7512

Жыл бұрын

They compost.

That chicken isn’t completely done. A good recipe but I wouldn’t serve that to my family.

@johnhpalmer6098

Жыл бұрын

It is done, yes, she took it out at 162, but there is carryover cooking with the tenting so by the time the potatoes come out of the oven, 20 minutes later, the chicken will have risen to around 165. The dark meat at the thighs should be around 170-175 or higher. One reason the skillet is used and the chicken sitting on the potatoes is to raise it up so the legs get the hot air so they will get to temp along with the breast. It's a proven method and works with turkey too, but use a baking sheet for that due to size.

@ashleymoore8599

Жыл бұрын

Mary, I promise it was! Sometimes the camera can play tricks. And I wouldn't have tasted it if it wasn't cooked!! 🥰

@maryschiff9580

Жыл бұрын

@@ashleymoore8599 I’m sorry, Ashley, I’m sure you’re right. I wrote your marinade down and will be making it soon. Not gonna lie, I have made several of your recipes and they were delicious. Thanks for the clarification. 👍🙂

@ashleymoore8599

Жыл бұрын

@@maryschiff9580 Absolutely! I am so happy to hear that you have been cooking some of these recipes! Happy end-of-summer to you and your family!

@user-sn6tg4nh1y

Жыл бұрын

Hello Mary how are you doing today How's everything going?

Does anyone else think this chicken is not cooked enough? Too much red for my liking.

Chicken is too expensive for just one week night dinner! If I am making a whole chicken like you are, I am making a pot of something that'll last 3 days! 🙄

ATK requires a subscription to view the full recipe now? Do you not get enough revenue from the ads and sponsored products? Total let down..

Awesome. But the chicken doesn’t look completely cooked.visually..

@johnhpalmer6098

Жыл бұрын

it is once it's been resting for 20 minutes and I bet that skin is fine. You really don't want to go over 165 for the breast or it'll be dry. Trick is to pull it just before that point and let it continue to cook as it rest, it's called carryover cooking and it'll get to around 165 in that 20 minute time frame as the potatoes finish up in the oven, but tent it as shown.

@TonyDiSarro

Жыл бұрын

@@johnhpalmer6098 Thanks. Giving it a try for sure. 🌟

@ashleymoore8599

Жыл бұрын

@@TonyDiSarro Thanks Tony! You will love it. (And thanks to John for the explanation! That chicken was certainly cooked. I wouldn't have tasted it if it wasn't!!! 😁)

@nancybarnett2832

Жыл бұрын

I agree, I like my chicken with no pink.

@geneyoon6128

Жыл бұрын

@@nancybarnett2832 ​ the only thing resembling pink was the exposed cartilage after carving. The meat was cooked and white. Regardless, it’s the temp at the deepest point that matters. If an instant read thermometer gives you 165 or more at three different spots, it’s done. Nothing ruins a chicken more than chalky dry breast meat.

Does that chicken looks a little pink to anybody else?

@johnhpalmer6098

Жыл бұрын

A smidge of pink is OK, she pulled the bird at 162, but due to carryover cooking, it'll continue to cook for a few minutes under a tent, so by the time the potatoes are done, it'll be at 165 at the breast. As long as the juices are running clear, you are indeed safe.

@David-en6jg

Жыл бұрын

Pretty sure that was just the thigh joint.

@sandrah7512

Жыл бұрын

@@johnhpalmer6098 "Juices running clear" is another non-indicator of doneness. Temperature is the indicator, not only from a food safety perspective but also for properly cooked, not rubbery/chewy meat that needs a higher temperature to achieve that level of doneness that is beyond that CYA food safety temperature you see on packaged meats and public health guidelines.

@johnhpalmer6098

Жыл бұрын

@@sandrah7512 OK, just learned something. The old adage of juices running clear as an indicator USED to be true, but not today due to how the chickens we buy at the store. They are typically put to slaughter at 6.5 weeks, not allowing for a build up of calcium on the bones, therefore, they are thin and allow for the blood to leach out, and then there is the amount of acid in the bird, some higher, some lower and that will determine when the juices will turn. For some chickens, they may turn clear at 150F, others, as high as 175-180, maybe more so you are likely to either under cook, or over cook your meat. I never said clear juices is THE way, but a way, and really agree that one is best to rely on a good meat thermometer to ensure you reach the safe zone (165 and it holds for about 7 seconds) or similar for dark met, but 175 or more instead.

@AmericasTestKitchen

Жыл бұрын

Hi Marian! Rest assured, we properly took the temperatures of both the breast and thighs until they registered at 160 degrees and 175 degrees, respectively.

You threw the potato peelings in the garbage?!?! Is no ATK employee a gardener or hen owner? I guess ATK dumps a ton of such potential compost and chicken treats in the garbage everyday.😢😢

@sandrah7512

Жыл бұрын

They have a composting program.

I'll watch the video just to see Ashley.. I detest chicken. (I've worked in a lot of chicken houses)

@ashleymoore8599

Жыл бұрын

🥰

@denisenilsson1366

Жыл бұрын

I completely understand, Brian! I used to work in a bakery, almost 30 years ago. It took me a couple of years after leaving that job for me to go back to baking cookies for family and friends.

@brianjennings7644

Жыл бұрын

@@denisenilsson1366 we had everything chicken in everything, for years. Now? I eat eggs, that's as close as I get to chicken.

@ackack612

Жыл бұрын

...and pray tell, just what does one do in a "chicken house?"

@denisenilsson1366

Жыл бұрын

@@ackack612 Either A) Prepare chicken in a restaurant in a multitude of ways, a la KFC; or B) What one does in a brothel.

Don't throwaway the "giblets". heart and liver are great. The gizzard can be chewy, but it's an interesting contrast. The neck is very soft meat, but kind of minimal.

I’m sorry. Breasts to 165 before carryover is a crime.

“Discard the giblets?” There’s a great soup in the “garbage” that you tossed. Inflation and food insecurity are both REAL things. Thanks for the sensitivity.

@Prepping-for-Heaven

Жыл бұрын

I know! She kept the carcass for stock but dumped the giblets?? That makes no sense.

Is it just me, or is there blood still showing? 🤔

I have that pepper grinder. I think it's fantastic. The coarse grind is my kind of course, and the fine, ditto. IIRC, it isn't your best or best buy?