ROASTED CHICKEN WITH EASY PAN GRAVY

roast chicken everybody's got to know how to roast the whole chicken this is as basic as it gets first thing I'm gonna do is Pat it dry and put it in the refrigerator chickens been in the refrigerator uncovered for about an hour you do it for as long as little as you like so we've got a cast iron skillet preheating in a 475 degree oven the thighs and the wings and that underbelly of meat I always have a hard time cooking so I'd like to get a hot pan going so I can throw garlic some onions and all that kind of stuff into the pan and start to develop the flavor to help get that bottom of the chicken cooking and brown I'm not gonna trust it because trusting it sort of keeps all the leg meat in so it all cooks sort of evenly but the problem is the legs sort of cook at a different temperature than the breasts so if I just like the legs hang out and cook a little faster maybe that balances things out okay so first off fresh ground pepper kosher salt got some canola oil a brush a lemon and some thyme so first I'm going to drizzle some oil on the inside seasoned inside the cavity season it well salt and pepper poke some holes in the lemon one quick thing I forgot to show you is that there's a wishbone right here and the wishbone kind of gets in the way from slicing the breasts off at the end so there's a way to remove it you basically use your knife and just start to scrape to the wishbone just scrape at it until you can hear it and sort of try and expose it I'm just go in off the top out you remove the wishbone I wish I'd get sponsored by chicken companies so now when you cut through you're going to just cut straight through the breast very easily just make sure this is nice and taut and gets nice and crispy I also want to take off these guys wing tips [Music] I'm gonna roast these with the chicken to help great really awesome chicken jus hand sauce so make sure you stretch the skin out really nice we're just gonna oil it up in every crevice then we're gonna season it generously now this guy's been preheating in the oven should be scorching hot whenever you're working with a pan in the oven I've burnt myself horribly before always have a mitt or something put it on oil in the pot a couple shallots roughly chopped is like quarters with the skins on and everything stuff a garlic and a half even the vegetables a little bit then we're just gonna go right in with the chicken so I'm gonna cook this hot right off the bat I'm gonna kick it at 475 for like 20 minutes and get initially some good Brown cook it to an internal temperature of about 155 to 160 you want the final internal cooking temperature to be 165 which you've got to account for carryover cooking now I want to use a thermometer to just make sure that it's done I can tell the wing can sort of swivel like that there's when you press in you can see the juices are running clear you want to stick the thermometer into the thigh so we're good temperature is good I want to get a little bit more color on so I pop the oven back up to 500 degrees going to baste it a little bit more with a little oil real quickly and then pop it back in for 5 minutes maybe just to get some good ground just want to prep some things really quickly for the pan sauce so just a little bit of finely chopped parsley [Music] so we're gonna let this rest then we make pan sauce yes [Music] remember the wing tip all that flavor is now in the panel strainer get a bowl [Music] okay pan sauce poured over the lemon parsley with some chicken stock chicken drippings I got chicken fat cold unsalted butter chicken backhoes in tablespoon of flour [Music] and that's and butter [Music] finally the parsley so first get these guys off let me take this is all skin you just cut it out like that push it out drunk pops right out [Music] another breath you just take follow the spine and then just cut right next to it see how I can cut all the way down and separate it all because if we removed that wishbone and then just kind of now there's a secret piece of meat right in the bottom it's called the oyster you literally can just pop it out like that and that's like the best piece of meat on the chicken that's for the cook stock you save this for stock [Music] because juicy it is you see that you wanted to see that glisten to the meet that means you cook the right and then the sauce is really easy but man does it have a lot of flavor so that's like chicken 101 you master this basically mastered turkey eventually and then you're running Thanksgiving before you know it hey you guys showed up again thank you thank you for coming thank you for watching thank you for subscribing thank you for commenting and liking all the things that you do for me you guys are really keeping me going you know that that's about it today thanks again I'll see you next time

Channel: NOT ANOTHER COOKING SHOW

Views: 345,778

Rating: 4.9554763 out of 5

Keywords: chicken gravy, pan sauce, chicken recipe, chicken recipes, how to make gravy, chicken drippings, ROASTED CHICKEN WITH EASY PAN GRAVY, how to roast a whole chicken in oven, how to carve a whole chicken, carving a chicken, chicken, organic chicken, roasted chicken gordon ramsay, carving up a chicken, pan sauce cast iron, pan sauce food wishes, easy chicken recipes tasty, whole chicken recipe, whole chicken roast

Id: 84Ma7gP0aCk

Length: 8min 46sec (526 seconds)

Published: Thu May 17 2018

Reddit Comments

[u/Ursus_urbanus]

Awesome video. I'll be tuning in. Thanks!

[u/TheSadWorm]

His voice is very soothing for some reason.

[u/shadywabbit]

Why did you preheat the skillet? Is this something I should be doing whoever I use it?

[u/ChiefGlutton]

Cooking a whole chicken always feels intimidating to me. But this looks simple and so good! Thanks for sharing!