Whole Roasted Chicken | Basics with Babish

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This week we’re taking a look at something very basic - the whole roasted chicken. I’m going to teach you how to elevate it and make it crispy, juicy, and flavorful. Then, we’re finishing it off with a delicious gremolata.

Grocery List:
Whole chicken
Fresh herbs (like rosemary and thyme)
Kosher salt
Black pepper
Butter (softened)
Bacon fat (optional)
Olive oil
Lemon
Garlic
Parsley

Special equipment:
Microplane grater
Chef’s knife

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I also always add a tablespoon of bacon fat to the thighs when I'm feeling frisky.

I don't have a girlfriend anymore.

wfcyellow

I’m now responsible for feeding myself and after gaining some weight by living on takeout, this channel has single handedly taught me to cook. I’m able to get most ingredients at Aldis and I’ve had some truly delicious, inexpensive meals.

Vampyresdontdodishes

I wish Gordon ramsey had your camera skills because I don't learn much from his videos when I can only see a few atoms in the frame.

larvitardratini

For the people who end up with over-salty chicken and think rinsing the chicken after brining defeats the purpose :

The purpose of (dry) brining is seasoning the meat (so not just on the outside) and changing the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. So rinsing will only wash off the excess salt while the meat itself will stay seasoned.
If you pat it dry after rinsing and place it back in the fridge for an extra hour the chicken will be dry enough to get it nice & crispy after roasting.

SambabaL

I did this chicken the 1st time without doing the brine process. The chicken was not crispy, . So I did it again with the brine process. To avoid having it super salty as others have said, I made sure to use kosher salt and to brush off the salt (as he briefly implies at 4:04). Woah, what a difference. The chicken was super crispy, really delicious. Quite impressed.

juanesteban

I honestly love the basics series!! Really helps me review the basics of cooking simple dishes!

GrainOfRice

I'm surprised you still haven't made Garfield's lasagna.

kushoo

I just finished eating mine, I know I’m two years late but hot damn that was some chicken. And the sauce not only elevates the look but the taste. I still can’t believe I made that.

samueljensen

I made this tonight for dinner without the salt brine and it was pretty damn amazing. I did however salt it and let it sit until moisture drew out (about 30 mins). Then I patted it dry, made the herb and butter mixture and then stuffed it under the skin (after letting it sit to get to room temperature and seasoning it with garlic powder, salt and pepper with a little extra butter on top). I popped that 3.3 lb monster in the oven at 375 (pre-heated for 20-30 mins) and cooked it for 55 minutes. I decided that I rather start it off at that temperature and work off of that after 45 minutes to determine if I needed to up the temp or not. Better safe than sorry (didn't want to do all that and have a burnt chicken). I did however, have to turn it around so that it would brown evenly on top (my oven is old) and served it with the sauce you made as well. Made a side of mashed potatoes and sauteed asparagus to go with it. Best damn chicken I've ever had. Moist, perfectly seasoned (if you know what you're doing) and crispy. 😍 Thank you Babish. I'm so crutched with making Asian cuisine and this was the first whole roasted chicken and classic "American" dinner that I've ever made and it came out well. Maybe I'll start making other things outside of the Asian world. 😅

easypeazyglemonsqueezy

“If you’re like me and you live alone”
*What happened to Rashid, Andrew*

gendertoads

Oops, I accidentally watched every one of your videos.

Thee_Sinner

When you pulled out the spine, in my head, I heard "FATALITY!"

NineToes

You need to show how to remove the salt cure! I have seen this technique on TV shows and videos and they NEVER show this critical step!

Do you just dump away the salt? Is there any washing of excess salt with water (which seems like it would defeat the purpose of drying the skin) or is it just brushed away? What techniques do you recommend to get rid of concentrated pockets of hidden salt that can result in unpleasant salt explosions when tasted?

I've tried this curing with a duck which ended up ruined. I know other people who have tried this and their meat ended up being unbearable salty as well. Chefs always ignore vital information like this. If you are doing a basic video then please show ALL the steps especially the ones you think are "obvious" because they are not to people who want to learn.

rkbkirin

My roommate both work very long hours and typically don't eat dinner so we've been making an effort to start cooking! We did our first roast last week and I think I'm going to try this out for our next one! I love this series, it's really awesome for people like us who've always relied on takeaways and never really had the desire to learn to cook, these videos make it easy!

casss