Molly Makes Roast Chicken and Potatoes | From the Test Kitchen | Bon Appétit

okay I made you a kosher tongue chicken but also before we dig into this I just want to say that I saved you the best part my favorite part this is the tail is out it is the but it's really the chickens but what isn't there nights a poor Luke post knows the Pope's nose but it's a bun everybody always talks about the oyster on the chicken and that the oyster is old news so earth to world it's all about the chicken but here we are folks in Bon Apetit Test Kitchen today we are making slow roasted gochujang chicken which is a recipe that I developed for eat basically calm and it's one of those extremely low effort high reward recipes the other thing that's going to happen while this chickens slow roast at 300 degrees is there's gonna be a bunch of little baby potatoes that are nestled in the skillet with it and they are going to cook in all of the schmaltzy gochujang drippings that come off the chicken and that might be the best part the setup of this goes a little bit like this one three and a half to 4 pound chicken you always want to Pat your chicken dry so that when it hits the oven the skin can immediately start getting crispy if there's a lot of water still all over the chicken it will impede browning and we're looking for a nice caramelized brown skin so I'm going to generously season this chicken all sides with salt and pepper look his little wings are already tucked in and then it's also great practice to season the inside of the cavity because that way you're seasoning it from the inside out and not just on the skin if you have the time to do this in advance season this the night before and leave it uncovered in your fridge it will make a huge difference in terms of both the texture of the flesh but also just like how juicy and seasoned it is let's put some garlic right inside the cavity this will just sort of perfume it I'm cutting two whole heads of garlic in half half of it is going to be in the skillet with the potatoes and the other half is just getting tucked here let me spin this around right in the cavity and then I have a little bit of kitchen twine actually a lot and this is my preferred method of trussing is just take the two legs cross them and then tie them up just in a with a single knot now for the gochujang rub so I'm gonna take five tablespoons of gochujang which I'm going to approximate okay so my very precise measurement of five tablespoons right here and then as you can see it's very thick so we're going to add some oil to that and that's going to help kind of thin it out to make it a little bit more flatter Abal so I'm gonna stream in approximately one quarter cup of olive oil so this is gonna get out a bit and the oil is also going to help conduct some heat and create that really nice golden-brown chicken skin that feels about right so now three cloves of grated garlic on the microplane I'm adding about one and a half inches of fresh ginger so I'm just going to break this down into what I think is about one and a half inches okay okay so whisking that all in and now this is like a nice bright red paste that we can brush all of the chicken pastry brush very crucial tool here and I'm coating every nook and cranny with some of this marinade one thing about gochujang is that there's quite a bit of sugar in it that's what makes it very delicious and that also helps in the Browning process because since we're cooking this chicken at such a low temperature it actually doesn't really have the tendency to get super golden brown the way a chicken might if you roasted it at like 450 so the added sugar in the chili paste is really gonna aid in that process so you don't miss out on any of that okay why don't half pounds of baby creamer potatoes if you can't find two they're this small you need to cut your potatoes down to approximately this size because that way they'll cook at the same rate that the chicken does and when the chickens down the potatoes will be done they are going into this bowl with the rest of the marinade and they're just gonna get all coated because we don't want to leave any of that behind and I'm going to add a little bit more oil to that just to help them kind of get started in the oven and then once the chicken starts cooking and all the schmaltz starts dripping down the magic will start happening and then they're gonna go straight into a 12-inch cast-iron skillet it's pretty important that you use a 12-inch skillet because what we're going to do next is place the chicken in the middle of the skillet making sure that none of the potatoes are actually under the chicken because any potatoes left under the chicken and I know this because I tested it out several times will be so insulated by the chicken that they will take much much longer to cook than any of the potatoes around the outside and everything will cook unevenly basically just scoot these little guys out and make space for your chick so that everything is finished at the same time okay sorry for the messy there we go it truly it really truly is the same color or like a more intense version of it we're gonna put the sunset bird in the oven at 300 degrees for anywhere between two and three hours depending on how big and how hot your oven is and what else is in there my oven at home takes three full hours to cook a chicken this way these ovens in the Test Kitchen are huge and very powerful and although it's set to the same temperature the birds finished sooner in these large industrial ovens so you'll start checking around two hours okay it has been five minutes because there's another chicken that's been in the oven the whole time I don't want to lie to you guys anymore it doesn't feel right so let's go check on the chicken that's been in the oven this entire time because it has been in there for two and half hours and she's looking real nice okay there's a lot of really delicious schmaltz e gochujang drippings down here Wow I mean wow pretty stunning okay let's just do a quick potato done this test and I just want to make sure that when I put a little bit of pressure on it the potato gives and smushes which it has done like I could even break into it as I just did with just a spoon so it is tender okay let's bring this over and as with all roast proteins let it rest for about 10 minutes and meanwhile we'll slice up some scallions I'm gonna cut them on a very extreme bias so they're nice and sort of like angular and geometric okay I'm gonna cut both of these limes in half and actually one of them I'm gonna cut into wedges for serving so that people can squeeze to their liking but I will say that the potatoes are going to need a little bit of lift and a little brightness and acidity and that's going to come in the form of scallions and lime juice it'll transfer this to the cutting board what we're going to do now is smash all of the potatoes just enough to kind of split them open so that the insides are exposed and give them a chance to soak up all of the juice that's at the bottom because we wouldn't want to waste any of that and they're basically like little potato sponges now don't those look nice and fun I'm going to look at that friggin garlic would you look at it we're going to add about two teaspoons I'm not gonna measure it just seems silly I'm gonna do a drizzle of about two teaspoons of honey the juice of two limes Oh such a juicy lime what a pleasure and then some of these here scallion just kind of get tossed in and then finally we're going to carve this chicken okay so there's all of our parts and then the way that I like to serve this is just straight out of the skillet because the presentation of it is really pretty that way and the skillet has now cool down a bit so just nestling all the pieces right back in there and you just throw it on the table and that's your centerpiece what kind of what can I offer you like in terms of dark light by Fi no problem coming right up thank you and then can I give you some small teepees because those are maybe the best part second only to wait for it please check this out it's excellent looking garlic right hmm delicious like Korean barbecue e holes anymore KC masterpiece what is that KC masterpiece is that like the name of the really bad barbecue sauce that you buy this is like that oh all grown up okay c'est fini thank you namaste I'm good one [Laughter]

Channel: Bon Appétit

Views: 1,177,213

Rating: 4.9060659 out of 5

Keywords: from the test kitchen, test kitchen, molly, molly baz, molly makes, molly bon appetit, molly makes chicken, molly chicken, molly makes roast chicken, molly roast chicken, chicken, roast chicken, roast chicken and potatoes, chicken recipe, make chicken, making chicken, how to chicken, how to make chicken, roast chicken recipe, make roast chicken, making roast chicken, how to roast chicken, how to make roast chicken, gochujang chicken, gochujang sauce, food, bon appetit

Id: TODJBQ0tnow

Length: 11min 27sec (687 seconds)

Published: Mon Mar 23 2020

Reddit Comments

[u/lecroutonius]

That roasted garlic looked so heavenly (as did everything else). I want to try this!

[u/mariofasolo]

“It’s like that really bad barbecue sauce that you buy”

”oh”

[u/ForgetHype]

I made this recipe a couple of weeks ago and I'll say it was very tasty and pretty easy to do. I did mess up the gochujang a bit by adding too much oil at once but it still came out pretty good. Gonna try and make it again since whole chickens are one of the few things left at my supermarket.

I would easily recommend this recipe if you can get your hands on a whole chicken. It was so juicy.

[u/PawneeRaccoon]

“I can’t lie to you guys any more...there’s been another chicken in the oven this whole time.”

[u/melibelli]

This is perfect timing! I just ordered a whole chicken from my local food delivery service and was pondering how to roast it!

[u/Lokaji]

Chicken and potatoes are always a win in my book.

[u/healthyexploration]

Gonna have to get a whole chicken now!

[u/Font-street]

1) it's all about the approx. for Molly today!

2) ah... Goodness. It looks so easy. Wonder if they intentionally pick this recipe for all the folks under quarantine.

3) srsly tho, Bon Appetit, just which Lovecraftian Gods should I pray to for a Sohla video? She's rapidly climbing the Black Widow 'why hasn't she gotten any solo movies on her own' chart in like, a fraction of the time.

4) also hard agree. The chicken butt is so good.