Spatchcock Roast Chicken (The Fastest, Juiciest Method) | Kenji's Cooking Show

Hey everyone. This technique is from my first book, The Food Lab. It's the most effective and fastest way to roast a bird that I know of, whether it's a chicken or a turkey or even a duck or pheasant. I have not tried with emu.

[labbetuss]

Kenji telling us how we got closer to Kevin Bacon by watching him roast a chicken is like one of those alternative universes in Everything Everywhere All At Once, lmao

[Audiophillie]

I'll never get over how great it feels to hear the "non-binary pals" at the end of your signoff, it always brings a huge smile to my face! Thanks for always being so inclusive, it means the world.
Also the chicken looks fantastic and I imagine it's a relatively cheap meal too, I'll have to try it very soon!

[milesfertel]

Kenji! I have the same oven as you and was also annoyed by the convection temperature drop so I looked at the manual. You can turn it off! Just press settings a few times until it says Auto, then press 1, and then press Start to disable it. Happy cooking!

[internetjunkie]

Love how ‘real’ this video feels. The way he struggles to keep the skin on while carving—something I didn’t think the pros struggled with.

[danielc]

Biggest trick I think Kenji would appreciate, always have breast facing door, and legs facing inwards (most modern ovens are cooler at front) that further give you perfect cooking balance between thaigh and breast.

[richardmerkin]

1 degree from Kevin Bacon - all these years following Kenji has finally paid off!

[Samurai]

This guy is so freaking cool. I got his 'Food Lab' book for Christmas, and I'm already halfway through the entire book for the second time.

[artsyvideo]

I just did this in my air fryer and it was the most amazing roast chicken i've ever made. Thanks Kenjii, you are the ONLY long-form youtuber I watch nonstop from beginning to end at normal speed.

[gtht]

Wow, this was the best and easiest roast chicken I've ever made. I'm a believer now. I previously covered in butter and put herbs in the cavity, but the herb mayo trick works so well. There was amazingly crispy skin, and herb flavor in every bite. The wings in particular were amazing. And I always assumed they would be overdone by the time that the breast was cooked. Overall fantastic recipe, I can't wait to make it again.

[Minilinny]

Hey Kenji, I just wanted to take some time to say thank you for your very clear and simple explanations. You motivate me to try my own thing and not stress in the kitchen. Since watching you I'm less stressed about EXACT measurments and things. Thank you!

[BareSphereMass]

This is a fantastic recipe! I just finished making it, and I can say that its the best chicken recipe on YouTube. I would just say I think you should cook it at 450 for about 20 min, then drop it down to 400 or 350 until it reaches 150 internal temp, so it does not burn on the outside. The only down side is that it makes a decent amount of dirty dishes.

[ep]

This has always been my go to since I read it in the Serious Eats days. I have always used the old Thomas Keller 'trick' of removing the wishbone before cooking, to make it easier to carve later on. It's a bit of a pain to remove when the bird is raw, but I find it worthwhile.

[DoctorDubiousDancing]

This video reminds me of his old late night videos ❤
I also loved how he saved two of the most savory pieces for himself and Jamon

[jimmycodmw]

dude i learn so much from this guy, i need to support him and buy his book, no other chef on youtube goes into this much detail he is super pro

[tatersalad]

I started spatchcocking my Thanksgiving turkeys this year (it took a lot of convincing but I persuaded everyone to let me break the birds) and my goodness is it such a game changer. The white meat becomes so juicy and tasty and everyone isn't drowning their turkey in gravy to desperately saturate the meat

[jamesthomas]

Clearly you need to do a guest episode with Kevin Bacon. Every dish requires Kevin to lather something on the food with his hands. He'll love it.

[UltraFlashlight]

Never heard of spatchchock before. Made this recipe tonight and wow! My husband was impressed. I'll definitely be making my chicken this way from now on. I always struggle to evenly cook a bird and this method gives me way more control. The mayonnaise is a handy trick too. I like it better than butter.

[jasonkoster]

Once again you get it out the park, thanks for all your cooking tips.
My grandmother was cooking chicken using this method 50yrs ago including mayo rub because it had eggs and oil and butter burns.
Never heard the name spatchcock until a the hype 5-10yrs ago.
Whatever it's called its foolproof and a homerun every time.
Keep doing you

[NatalieCDavies]

Love this, I've never roasted a whole chicken in my life so I am going to have to give it a go!

Also - since following this channel I've got myself a spoon rest (I had no idea they were a thing - one of those small items that makes such a massive difference!) along with some MSG, which to me is magic cooking powder - thanks for dispelling the myths around its usage as I had no idea...

As a relatively new subscriber, your videos are incredibly helpful and I look forward to many many more 😊

[ThePiquet]

Best explanation of how to get crispy skin ever. Makes it sound so straighforward.. Cheers Kenji!!