How to Make Chicken Under a Brick with Herb-Roasted Potatoes and Buttermilk-Vanilla Panna Cotta

[@seanthemovieman7124]

I love this show, been watching for 11 years now & I always learn something, Julia, Bridget, Jack & others are top tier, please don't ever change ATK, you bring such comfort & peace to many of us, THE BEST COOKING SHOW ever imo.

[@macdonaldmikeg]

I made this last night. As usual, your recipes are perfect. Even though I wanted to cook the chicken longer, I followed the directions and it was just perfect! Thank you! Next time, whole small mushrooms get added to the potatoes. If anyone is about to make this, one of the small details to definitely pay attention to is to drain the pan before the potatoes go in!

[@TitoTimTravels]

My grandmother used to work in the chicken plant (only place to work in Arkansas, apparently). She died in the 1980s but we still have a few pair of her old chicken shears, from the plant. Amazing scissors! But when I do a spatchcock chicken I cook it on the grill, and use a heavy flat brick (w/foil). 😎

[@geezermann7865]

Yay, another show of the season that I have not yet seen on PBS. Great tip on storing and grating garlic, thanks Bridget!

[@barcham]

Another great way to keep garlic is to peel it and put it in a small jar, fill the jar with plain, white vinegar and put it in the fridge. This will preserve your garlic for months, when you need a few cloves, take them out of the jar and rinse them under running water for a second to remove the vinegar. They will not taste of vinegar at all after being rinsed. Do not worry if the cloves turn blue, some tend to do that and other cloves do not. It is not an indication of any problem or contamination. Just ensure that the cloves are always submerged in the vinegar.

[@Knightowl602]

I been watching you and Bridgette back when Christopher was around , you taught me so much and I made so much great meals , but that flip just stole my heart, you all rock

[@krissunderland3355]

Lan you look fabulist, always calm and delightful!!!

[@GMan80013]

Wow. I never would have guessed but this new At Home format is really good. I am still adjusting to the different dynamic of the two person segments without CK. I can't put my finger on why because I really love all of you. But the single person segments like these and What's Eating Dan, make me feel like I'm seeing a less scripted version. Plus I love snooping in your kitchens. Thanks!!

[@borobdin]

In terms of the difference in 2 person segments with and without CK, my feeling is: Chris was consistently in the role of the audience surrogate and asking questions to prompt explanations, etc. But having Bridget and Julia switch between being the expert and the non-expert provided less consistency/believability. Especially with certain things they explain or discuss multiple times (like prepping/cleaning a grill). It's weird for Julia to tell it to Bridget and then a couple episodes later have Bridget tell it to Julia. And vice versa.

[@Justin-Trammell]

I love the peeled/frozen garlic trick. Gonna have to start doing that. Thanks!

[@CoughyHaus]

that pan backflip technique is going to save me so much of my life, like yeah a stupid easy and solid roast chicken meal is a fantastic thing to have in your back pocket but that little maneuver just might be lifechanging

[@deecee9561]

Lmbo! When Mr. Bishop said that about the salad with that shredded mozzarella. That made the video for me. So awesome. Thank You everyone.

[@travislamarrsimpson6269]

I love Julia's roast chicken but Brigitte's roasted chicken thighs are perfect. I have made that style of pan roasted chicken thighs, always bone-in, and the flavor is just terrific. My variation though starts in the dutch oven on the stove then I transfer it to the oven to finish... OMG...!!! I am looking forward to trying B's version then J's for a dinner party for my birthday this year.

[@kilroyscarnivalfl]

We just did a hybrid, using thighs but the “under a brick/Le Creuset” method of cooking. Had to pour off fat/liquid more than once, but it came out fantastic. And I made a salsa verde/chimichurri to use up parsley and cilantro I knew wouldn’t last much longer. It really complimented those fatty potatoes.

[@dchenkin02]

Chicken under a brick is great for cooking whole chicken on a grill.

[@LihsaInHouston]

Are we all invited?🥸

[@HannahMattox]

I love that cookbook bit they put in. My favorite book is my 1960's BHG cookbook with so many old-school recipes like hers! ❤️ I love going to the thrift stores to find a good cookbook, where some people don't cherish their family history enough and I get to enjoy them instead!

[@steventuck1524]

Yes me too...i have a huge collection of cookbooks dating back to the 1850s ...altho the recipes are rather dated and tedious I've learned to streamline them and have had great success with these wonderful old recipes!

[@HannahMattox]

@@steventuck1524 I love historical cooking! 😍

[@steventuck1524]

@@HannahMattox me too! And with cooler weather approaching I'm getting into my cooking "zone"... I wish you much success and happiness in your cooking adventures!

[@HannahMattox]

@@steventuck1524 same to you, friend! Dedicate a historical stew to me and I'll do one for you! 😍

[@steventuck1524]

@@HannahMattox yes baby, I will!

[@Sbannmarie]

What a great episode! I learned from each segment- and I’ve been cooking 🧑‍🍳 for years!

[@dchenkin02]

I worked as a deli clerk for years; the large block of mozzarella is Boar's Head brand; it is low moisture because it is the easiest to slice on a deli slicer.

[@HyperspaceTycooon]

Thanks to the cast for opening up their homes to us.

[@sylvieseguin9057]

I've been looking for that cook book for ever! The reason I still don't have it is because I want an old version of it. They say if your patient you'll get rewarded. I can't wait for my reward

[@lizcademy4809]

My 1970s edition has that same section on game.

[@mjohnson6701]

Made this and it was good, not one I'd make every week or even every month. Took a long time to clean up the top of the stove from the first part of frying. I was hoping that with the heavy Dutch oven on top it wouldn't be as bad, but it was. I may try it again at a later date. Thank you for the step by step instructions.

[@crisc9280]

When a cook knows their own cooking as much as Julie does then you know it's going to be good. Especially with all that love you put into it. Awesome looking supper.

[@backpackmatt]

Is anyone else loving this new at-home style of #AmericasTestKitchen ?? 💕

[@devinthomas4866]

no

[@backpackmatt]

@@devinthomas4866 Y

[@devinthomas4866]

@@backpackmatt Want to see the real deal test kitchen, I like the home clips but just want to see the world back to normal, Love the show, love the cast. Want to see a real deal show. Tired of masks and off set BS

[@backpackmatt]

@@devinthomas4866 I understand. 😔

[@devinthomas4866]

@@backpackmatt Ready for some normal!!

[@davidlevine1697]

doesn't every family have a copy of that book from a few generations back? 😎😉

[@hirolla74]

Oh, nice tip on pounding the chicken flatter before cooking. I've done the brick on top of chicken on my Weber grill; works nicely.

[@cherylstreeter1962]

I appreciated the info on properly blooming gelatin. Having been raised on "jello" I never quite understood how to use that Knox, little orange box. Also, I'm going to make that chicken with potatoes - YUM!

[@michelleread247]

Making the chicken tonight. 🤞 Asked for this oxo skillet for Christmas just for this meal though I know I'll get years of use out of it in other applications. Thank You Julia! Rochester, NY sister over here learning so much from you and the whole ATK/CC/CI team!

[@MissRebekah1974]

Schmaltz! I'm starting to invest time into collecting Schmaltz because I want to make Chopped Liver for Thanksgiving and again for Chanukah. Just for the record, when someone asks me, 'What am I, Chopped Liver?' My usual answer is, 'No. I would never call you Chopped Liver.' I mostly don't feel the need to tell them that I'm Jewish. I like Chopped Liver. That is a very High Standard and few people actually are that good. LOL! Y'all come close, ... very close. Aunt B

[@lizcademy4809]

We could always tell them it's Yiddische Paté :-) I have my bubbe's grinder for making chopped liver.

[@debk5325]

I agree.

[@cshubs]

I've been doing that pan flip to keep the bottom oil free for years!!

[@_FearNoEvil]

I love this show. Thank you for the new uploads.

[@arnoldwayne6775]

#10:28 - I could eat chicken for the rest of my life. Maybe Lamb every now and then too with roasted potatoes and carrots. This looks delicious.

[@louisel.sinniger2057]

I love chicken & those potatoes. Never tire of them

[@ginamariakleinmartin6503]

those potatoes are the way I like mine. So perfect!

[@mortglickman3217]

big Jack Bishop, can we have a movie of Jack finding, and destroying people using shredded cheese.

[@Sbannmarie]

Mort lol

[@tonym7318]

This was fire! Good stuff test kitchen crew! Loved the segment with Jack

[@chrissstttiiine]

Nice toss 🏀 I love that the edit was a different towel

[@jgrill110]

Am I the only one not understanding the hate on low moisture mozzarella? It's works fantastic as a pizza cheese, crisps up great and has a nice stretch.

[@angbald]

Flavor.

[@barcham]

I just finished watching that on PBS and my mouth is still drooling. This is something I will definitely be making something this week. 👍👨‍🍳

[@tilliemaekirk9444]

Thanks, Julia, my new favorite chicken.

[@WarpingAround]

Saw the video about a week ago and I'm making this tonight for dinner! Can't wait!

[@anonbutanon]

I've found pounding a chicken to be rather cathartic these last two years. May have to make this.

[@barbaracholak5204]

ATK WOW WOW. thanks for the for storage tip on garlic. Salutations 😋

[@c_y_n_i_c_3822]

Jack: “If you use this in salad I’m gonna come find you.”

[@tilliemaekirk9444]

Always learn something, thanks Jack.

[@billy4072]

Good format 👍

[@mrpassion242]

So informative I enjoyed this show.

[@DD-zp8zb]

I can hardly wait to make this for the guys. This would be hardy meal after being in the field all day during harvest.

[@ColombianMusclePapi]

This Chef is my Spirit goddess.

[@jackwyatt1218]

I love this woman!

[@mrgeorge119]

The chicken looks amazing! My concern is with the non stick skillet. Is it safe putting it in a 450° oven?

[@365recipecooking]

J'adore les pommes de terre 🥔 avec le poulet dans cette vidéo Merci 😁👉👍🙏😉

[@masudayuldasheva5382]

Hi Julia! Amazing recipe 😋

[@GrayStoneAngel]

what !? no bloopers 🤔 🤷🏻‍♂️ … i think 💭 ms. lan lam is an Excellent Master Chef 👩🏼‍🍳

[@louislandi938]

Very interesting recipe. Will try it soon. Thank you!

[@stephaniesilvia9977]

Love this. Spatchcock cooks faster too 🥰

[@mspenny]

Hello, Love this show.

[@rebeccaschadt7136]

Great chicken recipe!!!!

[@rjb6327]

Made this! YUMMMMMMMMMMMEEEEEEEEE!

[@shelleygibbons1065]

Oh yum going g to do this

[@ambrosejoseph4843]

Wow, that looks amazing.

[@davidwestfall4121]

Marinades are applied before cooking, anything added after cooking is a dressing or sauce.

[@nick9283]

Fire back flip

[@elizabethshaw734]

I adore my Joy of Cooking and my favorite pages were how to clean game and how to dress a deer et al! :-)

[@savannarichard6059]

Yummy

[@elostazaelostaza3673]

Thank you very very beautiful

[@jamesdiehl8690]

I have an older edition of Joy of Cooking! It was my grandmother's and I have a newer one of my moms. You should try squirrel pie! My dad ate a lot of it when he was a kid!

[@LihsaInHouston]

My then brother-in-law made squirrel stew for my now ex husband. Stunk up the whole house. And it was not good. And I am a foodie and will try anything once.

[@necrojoe]

"Or spatchcock, if you want to sound fancy" is funny to me, because it's the word I use when I'm trying to sound naughty/dirty.

[@ricklarouche4105]

I always get a kick out of the SNL jazz on the show..😂😂

[@lwstallsmith]

The chicken turned out delicious! Not sure what I did wrong, but it took me about 90 minutes, total. 😆

[@carblarson8868]

What nonstick pan can you use on high? Seems like every one I purchase says medium heat is as high as u should go.

[@mrtaktiks]

We have Samsung Plus TV channel in the RV so everytime I turn on the TV on comes ATK. The theme song is ingrained into my head. I think I've seen every episode on this channel several times. Can you rotate new episodes? Also, what surface temp on cast iron on the grill would you recommend? Bon Appetit (Oops, wrong mag)!

[@Sarah-vo1rh]

Question about the mozzarella recommendations. I've heard on other cooking channels that you SHOULD use low-moisture mozzarella for pizza, at least for New York style pizza, to get the right texture. Do you agree, Jack? Or do you prefer the polly-o blocks for pizza, too?

[@cyndywaskelisthecrowscall]

I do that pan flip! :)

[@Phlegethon]

you have books next to the kitchen where you're cooking chicken?

[@candybabyeagle]

Hi Lan. How do you think pandan would work as a flavoring for the Panna cotta?

[@JT-um9vu]

I'm not Lan (obviously) but I've done it and it works!

[@candybabyeagle]

@@JT-um9vu thx Joel. I love pandan and am always looking for new ways to introduce it into things.

[@tiramisu5901]

What is pandan?

[@candybabyeagle]

@@tiramisu5901 it is a leaf used for flavoring in Thai and maybe other Asian foods. It is like a grassy vanilla flavor. Extract is available. I love the taste.

[@mirandavikanderson6958]

I feel in Canada that cheddar is the most popular, but that just my opinion. Lol.

[@danielmiller4412]

For the spatchcock chicken, I notice different WOODEN cutting boards were used for the cold and hot operations. I'm curious how ATK recommends sanitizing them to limit contamination when they're used again days later? Dishwasher, bleach, etc...?

[@reinsclan-bbq5259]

Klasse 👍💯👍💯👍💯 BRfrom🇩🇪

[@beckyhp7776]

Trying this today but I can tell you it is difficult to cut it don by the backbone. You definitely need poultry shears. It’s also tricky to flip it over by yourself.

[@greggordon680]

It would be nice to list what books these recipes are in

[@lindapugh4778]

Hello!

[@dubya13207]

Alton Brown’s favorite cookbook also involves squirrel!

[@dianafoggia5723]

Can a large cast iron skillet be used?

[@billy4072]

I was actually thinking hurray…her kitchen has normal gear, not 200$ skillets . 🙏. Course you can use cast iron.

[@barcham]

Sure. I often roast whole or half chickens in my cast iron frying pans, they do an excellent job. It is a good idea to preheat them in the oven first, however.

[@johnhpalmer6098]

Yes, but many, many people do have nonstick pans but not always cast iron pans so she chose to use that, but I'd pull out my cast iron skillet as well and use my vintage Dutch oven with the foil on the bottom to spachtcock the chicken per Julia.

[@twosocks1976]

First of all, let me say that chicken looks beautiful! But I have several questions. First, why not use a brick? Second, that chicken looks a little crowded in that small 12in skillet. Do you guys in The Test Kitchen have something against larger skillets? I have a 14 and 1/2 inch cast iron skillet that is a dream for recipes like this! You have lots of room around the chicken for roasted potatoes or other root vegetables. I also have a 14in stainless steel skillet straight up and down sides that measures about 5 quarts incapacity. Give me lots and lots of space for Browning and Searing. I forgot my third question, but those are the primary too. Great tip about the garlic.

[@cakeman58]

Because I don't have brick, but have a dutch oven that is much heavier than your average brick.

[@sarojini763]

Can you show the recipe for Popeyes biscuits Thank you

[@marthamika7372]

Thanks 😊

[@karen1946-o4b]

Hi Julia! Amazing recipe 😋 I have a question for you, I noticed that you and Ashley have the same range, which brand is it? I'm looking for a gas range

[@karen1946-o4b]

@@sandrah7512 thank you so much

[@tihzho]

9:39 FEDER CHEF'S KNIFE - HYBRID K-TIP (SIGNATURE HANDLE) $420-00 Whoa!

[@ashleybankscoaching]

Becky 🤣🤣🤣🤣 always makes me laugh

[@dmm9300]

Can someone tell me what kitchen shears she's using?

[@ambrosejoseph4843]

I'm making this right after my screwdriver.

[@charlieraffin3709]

Big fan of the shows & magazine, have learned many excellent cooking tips! Good video for sure but BE CAREFUL with this chicken-brick process ... MadeIn 12" non-stick pan on induction stove (1-10) at "7" was too high, skin started to burn after only 5 minutes. With Lecruset pot as the "brick", there was no way to contain spatter - expect messy stovetop. Definitely use aluminum foil on pot! Finished chicken product was juicy. 3/4" sliced potatoes not as crispy as expected from a 450*F oven on low rack - needed longer time. From experience, spuds (can add carrots, too!) turn out better tossed with 2 TBS EVOO + spices/salt/pepper in pre-heated saute pan all alone in same amount of time. With thighs, I do the "Travis" method below - turn out perfect!

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾

[@stjabnful]

Where do find a cutting board like yours? What type of care do you need to do to it?

[@kitjune9333]

Just google America's test kitchen equipment review: "the best heavy duty cutting boards" and you'll find it. It's a bit pricey though.

[@vincentcrnich2984]

is there any way to make this without sugar?

[@david_reynolds3660]

Can you use. Cast Iron pan for this? You mentioned only using non-stick. But I really don’t feel comfortable using non-stick in a high temp oven!

[@michaelpthompson]

Properly seasoned cast iron is as non-stick as they come. That was my first thought too.

[@johnhpalmer6098]

Probably at 450, it may be OK, as long as the handle is heatproof, not all nonstick pans have that however.

[@david_reynolds3660]

Also looking at carbon steel!

[@johnhpalmer6098]

@@david_reynolds3660 That is a good choice, but cast iron may be better due to how well it holds the heat evenly while in the oven, which is why some say best to preheat the skillet in the hot oven first before using on the stove or the heat will not be so even.

[@cakeman58]

Depends on the pan. My non stick pans are rated for oven use up to 500F.

[@Justin-Trammell]

What is it about salt that doesnt burn like other seasonings. Maybe because its a mineral instead of an herb i guess?

[@johnhpalmer6098]

I think you may be right as it comes from water that is dried, leaving behind the salt in places like the Great Salt Lake.

[@EpicVideoMaster11]

That chicken

[@georgen9838]

Mental note: make a salad with pre-shredded cheese so you can have Jack over for dinner. (Just don't serve that salad once he shows up!)

[@abelromero8967]

Is someone at ATK watching Carla Lalli Music's show?

[@GregSzarama]

Isn't the garlic burnt when you take it out of the oven?

[@longhairbear]

Hi, right off the bat I can't find a chicken that small in our supermarkets, they don't sell them here. Everything is twice the size, any suggestions?

[@omnipenguinify]

bigger size, bigger pan!

[@DigitalEternal]

Great recipe for the chicken but definitely don't drain the chicken fat before adding your potatoes. You won't get much more out of that chicken over the whole 10 minutes it's in the oven. The frist time I made it I drained it and was really disappointed I had.