How to Roast a Chicken the Right Way || A Little Help: Roasting a Chicken


– The meat is going to be super flavorful and evenly cooked, and every boy — (spring boings) Every boy is gonna be
juicy as heck! (laughs) – [Cameraman] Every boy is juicy? Oh, boy, you’re looking juicy. – (laughs) No! (upbeat music) Hello, chickens, and
welcome to A Little Help. So, you wanna roast a chicken. but every time you go to do it, the skin comes out really rubbery, (person retches) the meat is bland and dry, and the whole bird is unevenly cooked? (person retches) That’s OK, you’re almost there. No need to go to the grocery store and buy one of those dry, gross rotisserie chickens that they sell. (thunder crashes) (spooky, ghostly wailing) – [Ghost] I am the ghost of this chicken. (chicken clucking rapidly) – On this episode, we’re
gonna roast a whole chicken. The skin is gonna be super crispy, the meat is gonna be super flavorful, every bite is going to be juicy as all heck, I promise. Yes, there’s more than just
one way to roast a bird, but this way is guaranteed foolproof, so if you’ve been wanting
to roast a chicken but you never have, this is
a great recipe to begin with. This really doesn’t
have to be complicated. Start with a simple game
plan, like salt, pepper, garlic, lemon, and olive oil, then once you’ve perfected it, move onto something a little fancier like a dry rub, compound
butter, salt brines, et cetera. Here’s our cute little chicken, she’s been sitting on
the counter for about 30 minutes to get to room temperature, which is a really important
part of the process. Transferring a chicken from the fridge straight to the oven will cause it to take a longer time to cook, and it’ll also result in
an unevenly cooked bird. (loud buzzer) That’s not good. (clears throat) Here’s the poem I wrote
about washing chicken. Don’t wash your chicken because it spreads bacteria, the best thing to do is get a chicken that’s high quality, dry, and fresh and use it within 24 hours of buying it. Avoid chickens packed in plastic because they’re kind of just sitting in their own bacteria. A fresh, high-quality bird will make a huge difference. (ghostly chicken clucking) Let’s get started. Once she’s warmed up,
you wanna pat her dry. Take some paper towel and blot
off all the excess moisture. This ensures a seriously crispy skin, which is the best part of
the whole dang experience. Let’s dress her up for the oven. You wanna keep it really simple. Let’s start with salt, pepper,
and rub olive oil all over her. You wanna use more salt
than you think you need. I know I’m always blabbing about using more salt than you
think, but this is for real. Chicken carries a lot of fat, and that fat needs a
ton of salt to get that crazy delicious flavor, and don’t forget to season
the inside of the bird, too. Olive oil is gonna make
for an even crispier skin. Nice and golden brown is
what we’re going for here. You wanna massage her, really. (slow saxophone music) (music stops abruptly) It’s really weird. Next, I’m going to truss just her legs. There’s no need to tie her
all up if you don’t want to, and if you want to, well,
you’re gonna have to visit another website for
that, if you know what I mean. (slow saxophone music) (slaps counter) Hey-oh! This porno sucks. (light piano music) Trussing the legs allows
them to cook evenly. We could truss the whole
body and truss the legs, but to make it a little bit easier, I just tuck the wings underneath the body so they don’t burn. Then stuff her with garlic, lemon, and whatever herbs you have. Today, we’re gonna use sage and rosemary. Stuffing your chicken is important because, as it cooks, it’ll soak up all the stuff rubbed on the outside, but it’ll also soak up
flavors from the inside. And I always include
citrus when I’m stuffing because it steams, keeping the bird moist, and it also seeps out to
flavor the pan drippings, and that’s really nice. OK, so our chicken
is ready for the oven, but we have a little bit more
to do before we send her off. You can’t just eat chicken alone. You’re gonna need a side dish or two, so why not kill two birds
with one stone? (laughs) (bells ring) (pot clangs) Here, I have some vegetables, and we’re gonna add these
to the cast-iron pan, and then nestle our chicken on top. This way, as our chicken cooks, all of the rendered fat drips
down onto the vegetables. So now we’ll pop her into
the oven for about an hour at 425 degrees until
the internal temperature reaches about 165 and the
skin is golden and crispy. (slide whistle) Our chicken is looking very good, and maybe you’re so hungry
that you can hardly wait. You have to, you must
let your chicken rest. If you cut in right away,
all the juices will flow out, and you’ll be left with really dry meat. Let the juices settle,
it’s totally worth it. I say give it about 30 minutes. While the chicken rests, let’s remove it along with the vegetables,
and make a sauce out of our pan drippings. So we’ve reheated our pan, and now we’re gonna deep glaze
it with some white wine, and we’ll use that as a sauce later on. (slow lounge music) So there you have it, a juicy, delicious, crispy-skin chicken, the perfect dinner. And don’t forget, if you have leftovers, don’t throw them away. Leftover meat makes amazing chicken salad, or you can use every bit of meat and bones that’s left over to make soup. That’s probably the best
part of roasting a chicken, you can use every single bit of it. (blows a kiss) Kiss gross, grocery store
rotisserie chicken goodbye. With A Little Help, you’re
a chicken-roasting master. (bright upbeat music) You’re gonna hurt yourself dude! No I’m not! AH! Is there something you need
a little bit of help with? Let me know in the comments below. (bright upbeat music)

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