3 Ways To Roast A Chicken | Struggle Meals

being an adult's can be annoying but roasting a chicken can be fantastic and if you learn how to do it properly being an adult because less annoying life can be a struggle but a good meal doesn't have to be we can make creative nutritious and inventive dishes for under two dollars a plate [Music] what is the Seleucid thing that we call adulting I don't know but it definitely involves taking care of one's self that's why it's so important to learn how to roast a chicken because it is a super cost-effective way to feed yourself or for throughout the week with the protein and a filling meal this is the most simple roasted chicken literally salt and pepper chicken in the oven all right here is how you deal with the chicken this is what it looks like and normally I'd let a chick and sit in my fridge overnight so that the skin can dry out that's SuperDuper important if you want crispy skin because if there's water on there it's not gonna crisp it's gonna steam and steam is not crispy steam is soggy if you don't have a day you can simply just use paper towel just get it dry it's not gonna bite okay so once you get the top dry you're gonna flip it over you're an adult you can do this okay you're gonna flip it over you can get the bottom dry gonna Pat it nice and dry and while you're there you come in with the salt boom you come up with the pepper bump into the cavity now this isn't gonna cook evenly unless we do some things that will make it cook evenly this is what separates the children from the adults wings underneath so that they don't burn this is a problem area right here okay you're gonna lose moisture this is very thins is gonna overcook by the time this is cooked so that's why people trust it we don't have butchers twine so what are we gonna do check this out knife back leg here make a little hole all right so that leg goes right through whoo boom that is a wonderful piece of protein that we are gonna be able to consume at a very low price point and for the whole week chicken goes into the cast iron an ideal vessel for cooking in the oven now we're gonna wash our hands alright the chicken is going in the oven for about an hour and 10 maybe an hour and 20 everyone's oven is different you're just gonna want to take a little knife and put a little cut and make sure those juices clear if they don't put it back in the oven okay vamos that chicken is cooked we're gonna let it rest for a little while so that it retains juiciness if you cut right into it and start cutting it up all the juices are gonna run out and it's gonna be dry and dry is bad so while its resting it's time to make some vegetables because I need fiber siamo adults which means that we're adults and that means that we need vegetables so let me show you how to mimic a Caesar using the packet or creamy delicious and effective alright we are gonna start with three packets of mayonnaise Oona do a threat Kino de Pepe Pokeno de Soleil the garlic has gone everywhere most of the garlic it is virtually impossible to not make a mess in the kitchen so just go with it homie some lemon zest here that I peeled through the potato peeler and I chopped up with my knife I'm gonna take the limo nay cut it in half and we're gonna put our hands underneath to catch the seeds I'm gonna put that in there oil of olive very important I like a three-to-one ratio olive oil to lemon so that's about 1 to 1 that's 2 to 1 and that is 3 to 1 fantastic whisk it up it's a little thin I'm gonna get some cheese in there that's gonna thicken it up here comes the lettuce which of course comes from the Latin little goo sativa so with the fork I like to just do a single nice light coating coming around coming around here's what's gonna happen now these are panko bread crumbs it's a Japanese bread flake it lasts a very very long time and it adds a wonderful textural crunch let's put those in and some parmesan as always from the block if you don't know what I'm talking about get into the comments section I'm gonna set you straight little finger dance here ok let's craft that chicken hot potato first thing we're gonna do is take apart the trust legs you see how it wants to break away here the leg I mean I can look it's I'm barely using the knife you see what's going on and then when you hit a bone this is a great thing to do there the bone okay you got a leg a little bit of thigh on it coming along the top here is a breast bone I like to cut down along it okay just to the side of the center you just come straight down until the knife won't go anymore right and then you can come in sort of 45 the other way oh there's a breast it's moist because we trust those legs together and that plumped everything up sort of creating the illusion of fatter less fatty meat which made it cook better now we can come to the wing here look the tip underneath it's not burnt this guy literally just fell off talk about easy peasy so you got six pieces get some shredded chicken and you've got the carcass remaining here which is perfect for making soups that you can eat now or freeze for later avanti all right we sliced up the breast because presentation Matt Dale's have some salad okay very nice dollar 99 crispy chicken breast with a Caesar salad it's a level one dish it's easy to do you should do it chicken breast you know the breast is the hardest thing to keep moist but because we trust those back to legs it is SuperDuper moist and I am happy that is what you get at level one what happens when you get to level two let's find out [Music] alright guys before we start the next recipe and before we turn the oven on I want to make sure you take out the middle and top racks of the oven just leave one at the very very bottom we need height are you ready for level two because we're about to make beer can chicken and beer can chicken is oh let's make some rub sugar brown variety paprika get some garlic powder here got some onion powder here salt very important pepper whisk it ups break up that brown sugar listen the last recipe was level one and this one is level two it's by no means difficult but it just requires a little more finesse you need a can of beer you know pour half of the can of beer into an iron that is cast cheap beer no IPAs no stouts go for lagers or pilsners okay in the pool of fermented wheat water you will place the can and now we can begin the dry rub come in with some dry rub right into the center gotta season the inside very important and place the chicken upon the can yes I will now take this dry gold right here get it all around anything that drips will then fall into the fermented wheat water top three reasons why beer can chicken is awesome first of all the chicken is standing upright so it gets crispy all the way around because it's not sitting in a pan number two you got a killer rub okay you got your dried alliums in the form of garlic and onion with the paprika and the salt and the pepper third reason why it's awesome you've got beer in there okay I'm not being silly that stuff's gonna evaporate it's gonna keep the inside of the chicken SuperDuper moist and any drippings that fall down will not burn because there is a liquid bath here let's get this tall bird into our oven which is ready to accept a tall bird because we put the rack on the bottom but first we're gonna wash the hands now we're gonna make some Hasselback potatoes what our Hasselback potatoes Frank they are potatoes with lots of little slits in them so you get flavor on the side and even more Chris penis due to a maximized surface area here's level 1 hassle backing alright level 1 hassle backing looks like this you got the potato and you're going like this this is bad I don't even think this is that good level 2 something like this right because if you just now if you're not comfortable doing that you can come in with one of these guys alright look you've created a fulcrum here so you can get the potato in and you can go straight through straight through and that way you don't cut all the way through you get two likes played potato and that means that you can get salt on the inside and butter on it okay cool let's do the whole batch what speed and efficiency so now make sure you've got all your slits up we're gonna use butter I mean your knees salt the order of the two is very important if you do the salt first it's like throwing sand at a wall and expecting it to stick if you do the butter first now you've got something for the sand to stick to the sand of course is the salt let's make the wall wet okay here we go the decision salt height is good because you get some even dispersion that way that wasn't too much of a hassle was it how about we let these guys join the chicken in the oven this bird is extremely well rested and might I remind you that because we cooked it on top of a beer can it is crispy all the way around okay so let's cut a piece off what do you say how about we take a leg beautiful let's get these potatoes in here ooh no at a time gravity is forcing all of this liquid into the corner which we will take with a spoon you will notice that there are some black bits in said liquid the French call them Suk's which makes very little sense in English because there's nothing about the flavor of those soups that Suk's this is also liquid gold okay I think you should go on top of the potatoes and that is it Hasselbeck baby potatoes with a drumstick and a thigh under two dollars it is delicious I am going to be well-fed and I'm going to be able to convert this into useful energy throughout the day let's try a potato first because I've just been jonesing for him all right so here is a Hasselbeck potato first of all I mean it just splayed right mmm that is a rich sauce let's try this chicken was really good it tastes like we cooked with wine and we didn't are you ready for level 3 because I am here we are level 3 of chicken time we are gonna spatchcock that chicken that means we are gonna take the backbone out and splay it open it's gonna cook faster and it's gonna be delicious how do we start with the lemon of course let's cut some slices of lemon down okay there is nothing tastier than a lemon chicken this is the truth and by having lemons on the bottom of the pan here the chicken is just gonna soak up all of those bright delicious flavors its killer what would make it even better fresh herbs and they are not as expensive as you think at all and thyme and rosemary in particular last week's in the fridge the other reason to use fresh herbs is because dried ones reminds me of a cafeteria and even though we're at cafeteria prices I don't want the food to taste like that this is way better okay some garlic number one number two number three all right let's just get those around and can't even break them up a little bit why not the point is to have a base for the spatchcock chicken to soak up okay it is time to pull up your pants and get those suspenders on because we are at level three adulting are you ready I am here we go hmm you want to find the spine get your knife just to the side of the spine okay now we could go one of two directions here we could leave the spine on one side and fully spatchcock it or we could remove that spine and deposit it in the bank can make a stock from it that would be good it's important not only to withdraw but also to the deposit you're gonna have to manhandle it all right one spine removed it's important to maintain ownership of this it is a delicious flavor bomb when simmered in water okay let's flip the bird over boom this is why it's gonna cook evenly because it is flat but as you can see it is a little bit high up on the front we've got a break the breastbone and that you just go like this you can get a lot of nice crispy skin so it's time to season this baby up start on the inside salt pepper put it right on top of our lemons inside of the bird is all seasoned up I got three butters from the package right here one two let's get that butter all the way around alright so now we've got wonderful herbaceous and citrusy flavors coming from below being soaked up by the chicken and on top we've added fat which is going to completely crisp up the skin and seep more flavor into the chicken from the top down alright let's get some salt on top here boom-boom-boom-boom-boom some pepper Panero and we have these last two slices of lemon you're gonna slide it right under there okay that is going to keep the breast which has the least amount of fat moist throughout the cooking process which is very important but we do have some herbs left so let's put that on top the situation is that we have flavor on the bottom in the form of lemon and garlic herbs and we've got flavor on the top in the form of butter herbs and lemon underneath the skin if this were a battle the chickens days would be numbered it's surrounded from all angles by flavor it's time to wash the hands look at those clean hands we are gonna use some brussel sprouts because we're adults all right some salt on top of our Brussels it's a good thing we got some butter on there so that the salt sticks this is going in the oven for 425 for like 35 or 40 minutes which is half the time of a regular bird that's what spatchcocking does it cuts the cooking time in half and we all know the time is money spatchcock method baby level 3 if that is not beauteous I do not know what is it is ready to be cut into it cooked in half the time and we have these gorgeous sprouts of Brussels here here here listen to this mm-hmm mmm so sweet between the butter and the rendered chicken fat also known as schmaltz the flavor that have picked up is delicious so I'm a thigh man you know nice and easy just come right along there boom boom boom it basically fell off I mean you saw that oh look at those juices as Redick LS taking some lemon oh we got really soft garlic underneath let's get some sprouts Brussels alright guys check this out that is $2.00 the chicken has been attacked from all sides with delicious flavors and the Brussels sprouts are crispy and they've caramelized internally because if they were oven roasted Japan I mean that's the Brussels sprouts Matt don't that's good man level 3 let me tell you about the big picture here buying a whole bird saves about 30 percent of the money as if you bought those parts individually okay so that's a no-brainer but how do we deal with the whole bird funny you should ask I gave you three ways from easy still very easy - pretty damn easy on how to deal with the whole bird all three are delicious and all three are things that adults would do so go forth and fly with these three delicious recipes

Channel: Tastemade

Views: 185,131

Keywords: Tastemade, recipe, food, cooking, how to, cook, bake, grill, sweet, dessert, savory, travel, home, lifestyle, struggle meals

Id: 54M08XHJGCs

Length: 15min 30sec (930 seconds)

Published: Wed Jan 09 2019