Chicken From Paris to the Middle East (Season 2, Episode 13)

[@dianal3627]

I make Za'atar-Roasted Chicken all the time. Its delicious.

[@ednamesser1990]

Can’t wait to try the chicken soup, thank you!

[@katiebice3905]

My favorite sauce for chicken, fish & pork is MAYO, WORTSHIRE, GARLIC POWDER, PAPRIKA, SALT, PEPPER & A LITTLE CREAMED HORSERADISH. With chicken I add dill. Fish I add lemon pepper. Pork thyme & rosemary. When doing chicken with skin, lift up the skin & cover the flesh & then put back & smear all over the skin. I will leave it in fridge for a least an hour before baking. It is amazing & keeps the meat juicy & makes a great crust.

[@conklindavison7127]

Thanks!

[@neyopa]

Wow , I didn't realise Chris Kimball had this channel. I will have to catch up on these episodes! The other show is not quite the same without him.

[@angelrodriguezfigueroa7651]

I’m allergic to butter what’s the arternical?

[@passiveagressive4983]

All these comments like they are puffed up experts.😂😂😂😂

[@Vishnu6]

All these fancy cooks with bling out rings haha

[@bureeqosharaf3401]

I support my sister from somalia, but next time sister, for somali shigni make with tamarinda and dates and basbaas, then it will become somali chitney, other ways it will become some thing different, bon courage pour la françias, e buono corragio come si dicono l'italiani

[@awhite3747]

"We want good air circulation", "We want even cooking". Then the bird is trussed. Utterly mad. Trussing is 1950s idiocy.