How to Make the Perfect Roast Chicken With Crispy Skin

[@BongEats]

This one brings back memories! Was it 2015, when the Chefsteps chicken roast video came out? Had made it a few times and learned so much.

[@idropcalisthenic4836]

I remember strongly!

[@shashwatasamanta7358]

EIKHANE DEKHTE PARBO BHABINI KOKHONO!

[@JoseValdeolivar]

Magnifico! I can just imagine this with some herb-y fondant potatoes on the side. Hmmm!

[@satanismybrother]

Be interesting to deep fry at the final stage- assuming it doesn’t kick out too much moisture. Glad you revisited this technique remade this video

[@BreadedRedhead]

why not just deep fry the whole thing then? deep frying tends to make juicier meat anyway

[@satanismybrother]

@@BreadedRedhead because deep frying a whole raw chicken would lead to horribly overcooked extremities and poorly cooked interior.

[@magno5157]

well then it wouldn't be ROAST chicken anymore

[@trekflyer]

This is reshoot of an early Chefsteps recipe/technique... really one of their first recipes/techniques, I think. It got me into chefsteps approach and I learned a lot.

[@areyoureally123]

Great update on one one my favorite videos you’ve ever done!

[@bostonbesteats364]

I call it a "glass chicken" because the drying causes the skin to become so clear you can even see the blood vessels through it. I go 7 days in the fridge

[@Leonmpj]

Been a long time since CS has released a video I really, truly enjoyed. More like this please chaps!

[@SlipperySalmon94]

Could you do the brine and hanging, then butcher and use the parts individually to roast or pan fry etc

[@westwyc]

I'd say for the average home cook the main takeaway should be dry brine, slow roast initially then a quick hot roast whilst the potatoes/Yorkshire puddings are in the oven. And if all else fails and the skin isn't crispy take it all of the bird and give it a quick blast in the oven again and serve it alongside the roast.

[@igiveupfine]

holy moly. i remember seeing a chinese suckling pig recipe from some other channel years ago. that process looked so very complicated. this looks so much more approachable, for such a similar result.

[@bk20291]

can you do this method for turkey? would love to see it

[@killerdrgn]

Yes you can, there's a recipe on the chef steps website that is similar to this for Turkey

[@ijustwannaleaveacommentony6511]

i love this guy's malaproprialisms

[@danivasquez2441]

I do the same thing except with a dry brine. I use a wire rack to dry the chicken out for 3-4 days. I do this with all my skin on chicken that I want crispy.

[@dexterm2003]

I would love to do this technique. My BBQ grill has a built in rotisserie that could pull off that crispy texture perfectly i would bet!

[@satanismybrother]

@@dexterm2003 i like it. I think pre cooking then finishing on a really hot bbq would give it all sorts of awesome flavour and char

[@johnkad123]

This is kinda amazing. Must be yummy

[@chefsteps]

It is!

[@Trevor721Driscoll]

Excited to try this one out!

[@chefsteps]

Love it! Let us know how it works out!

[@DanielAnchondo]

Is that a Combi Oven? Rational brand?

[@ThoughtFission]

On the bank of the estuary in Bordeaux there is a little wagon that sells rotisserie chickens on Sundays. It sells the best roast chicken I have ever had. I have tried for several years to replicate the technique. I'm close but not perfect. I hope your technique closes the gap!

[@chefsteps]

We've got an at-home rotisserie chicken recipe coming soon ... no rotisserie required.

[@ThoughtFission]

@@chefsteps Can't wait!

[@AisuKuma]

Can you achieve a better result with oil basting (like Cantonese roast chicken) over roasting in the oven

[@chefsteps]

You can get great results with hot oil. It’s more of a mess, but hot oil is a serious work horse when it comes to crisping and browning:)

[@happytobehere-o4j]

I love this method…. They have another video for roast chicken that is pretty much identical to this…. The only thing I have experienced is if you keep the bird in the fridge to dry out for too long, sometimes the drumstick where the knuckle is can get really dry and the skin just doesn’t end up tasting good it gets super leathery…. 5% brine, I dry it out for just 1 day and then roast.

[@BenjiManTV]

Glassy skin!!! Love that crispness!

[@fcellensburg]

Wow... definitely gotta try that technique.... and the final step calls for my tandoor at 750°F 😉

[@XzzVttll]

apsolutely inredible. and thank you so much for sharing your experience and knowlege

[@chefsteps]

Glad you enjoyed it!

[@bobgruner]

So - about the brine - aren't you diluting the chicken flavor by using water? I assume you tried a dry brine, why is the wet brine better? Did you try it with chicken broth/stock instead of water? I suppose it's possible that some (or all) of the water evaporates, so what is the weight of the bird pre-brine vs. when you first put it into the refrigerator vs. when you pull it out?

[@coleary0801]

What’s the advantage of injecting the brine instead of just soaking in a wet brine or using a dry brine?

[@satanismybrother]

By injecting a wet brine you get to add extra moisture to the bird while still allowing the skin to dry while the brine distributes. With a dry brine you’ll desiccate the outside but it’ll be slow to season the interior and will remove moisture overall.

[@Quaaysan]

just in time for thanksgiving practice

[@diarx1]

So basically, have an empty second fridge and a tall commercial grade oven?

[@klefdnb]

And even then you'll end up with raw drumsticks. Take a second look. This kids are hilarious

[@ValNaUnd]

​@@klefdnbthe pink you see is the bone not the meat, because it was cooked at a lower temp the bone is just a little pinker but the meat is fully cooked and safe to eat, also no you dont necessarily need a second fridge you can just make room in your normal fridge and you also dont need a commercial oven like he said its just better with one, means you can still get good results with a home oven. * Also its these not this kids. And they absolutely know what they're talking about.

[@dikhetto]

yes, why? you dont have that in your house? womp womp 😢

[@diarx1]

@@ValNaUnd idk, without the commercial oven it sounds like it'll be the slightly less than perfect roast chook.

[@tmmm8578]

Bro why do y’all watch these videos lmao

[@tjohnsATL]

Question: How well does this drying process lead itself to classic fried chicken?

[@chefsteps]

The drying helps the brine equilibrate as well as dry out the skin a bit. The drying of the skin goes a long way in rendering more crisp later without over cooking the meat.

[@tjohnsATL]

@@chefsteps right but specifically in terms of fried chicken, how would the texture be in combination with the batter/coating?

[@ReubenNinan]

Is that an iCombi Pro XS?

[@p0331546]

why do you do wet brining instead dry brine? would it be less messy without all the liquid?

[@neostefanides]

how would you dry brine the meat without damaging the skin

[@p0331546]

@@neostefanides how does dry brine damage the skin though? It's just salt.

[@neostefanides]

@@p0331546putting salt on the skin does not necessarily get to the meat. you have to lift the skin and get the salt on the meat.

[@MrRebar15]

*ChefSteps* Bravo well done, thank-you sir for taking the time to show us how to make the Perfect Roast Chicken With Crispy Skin. GOD Bless.

[@DrChopz]

Nice cooking tips. Ok. You say don’t let the skin soak up the juice. But, how about a couple of biscuits?

[@sbro9242]

Are you starting out with an air-dried chicken or the common water-chlorine-treated bird?

[@Viettiencooking]

Trông đẹp mắt, hài hước, thật sự là rất tuyệt vời ❤❤

[@Фом-ж2ш]

Вместо второй обжарки практичнее использовать горелку ( газовую) для формирования зажаристой корочки.

[@deanmclean5447]

For anyone thinking the chicken was raw, it wasn’t. That colour is because the chicken being used is fresh, and it hasn’t been frozen. Combining a fresh chicken with salt typically results in that colour, even after being cooked. Relax. It’s not that serious. If you want to overcook your own chicken at home, go ahead😂

[@RoryStarr]

The amount of people that comment on chefsteps videos believing they know best is ridiculous. I get that people don't necessarily know this dude literally wrote THE book on cooking with obsessive data collection, but do they honestly think a professional cook didn't check the done-ness of a chicken? Ffs. It's like when Chris Young made his video questioning the value of resting and BBQ Reddit decided he was wrong because they'd been doing it for years and never even addressed the complex evidence presented.

[@brt5273]

That's funny, some other 🤡 is claiming it's not even the meat that's pink but rather just the bone🙃 MOST people do not like red chicken meat, regardless of the reasons, so some people are commenting about it. Take your own advice and relax. It's not that serious🤪

[@chesterku]

Will this work on a turkey? Asking for thanksgiving

[@mcdaddy42069]

what if you brine with an ultimate chicken stock. won't that be even better than a plain water brine

[@kimwilliams-guillen2801]

I'm curious what type of chicken you are using? It looks smaller breasted than the typical cornish cross broiler from the grocery store.

[@florinvasilache9886]

What if you deepfry in chicken fat after the first roast🤔

[@matthewclark5879]

Came here to ask this!

[@idropcalisthenic4836]

Hey my friends of a good chicken :) Have a Question for you all: Why injecting the brine instead of dumping the whole Bird inside the brine? I ask myself for a long...thank you in advance

[@crunchy_old_man]

I’m curious…why didn’t you guys employ the boiling water on the skin method?

[@benjaminm4702]

Found it didn't male much difference and is just a faff. It used to be in their method and they dropped it.

[@jazpeitia06]

Every body talking about the damn bird while I'm in shock with Grant flashing his wedding ring while calling my every day salt "cheap". Dead right there. I guess... congrats :S lucky lady, he's top hot.

[@bryan69420]

6:12 I think it's the hock which is most like our ankle

[@sumirevtuberid]

0:10 is that blood ?

[@davidquackenbush8159]

Congratulations on your professional equipment.

[@yiannis_p]

Any particular reason we cannot deep fry it for 30 seconds to get the sear at home? Kinda like finishing steak off after sous vide with a 30 second dunk

[@chefsteps]

You absolutely can, and it is epic. It’s just a lot of oil, and you need it very hot.

[@yiannis_p]

@@chefsteps ah fair enough! Thank you!

[@khalidsalih9787]

It’s the ankle 😂

[@grahamsong4585]

Who else eats their chicken med rare? I like it pink just like my steak! I can't understand people who eat all their meat well done! 🤣🤣🤣🤣🤣🤣🤣🤣🥰🤣🤣🤣🤣🤣🤣🤣

[@tom_something]

Often when I inject store-bought chicken, most of the fluid will shoot right back out of the injection site, especially if I see the meat swell up like in the video when I push the plunger. I suspect this has a lot to do with how the particular bird was treated at the factory but I would enthusiastically absorb an injection of actual knowledge on this matter from anyone with some real insight.

[@chefsteps]

That sounds right. On average I have found that about 1/2 of injection brine comes right out.

[@alexschubert]

The dark meat is also higher in the oven

[@عليالعراقي-ع2ت3ي]

علي موحان💗😘💗😘💗🧡💗🧡😘💗🧡💗🧡💗🧡🧡💗🧡💗🧡💗🧡💗🧡💗🧡🧡💗🧡💗🧡💗🧡💗🧡💗🧡🧡💗🧡🤎🧡💗🧡🤎🧡🤎🧡🤎

[@jamesrowell4674]

He’s cute 😊

[@itsCasdor]

But I thought that you shouldn’t keep chicken in the fridge for more than two days or bacteria will start to develop?

[@patricktehan3590]

Seasoning a chicken and roasting it that day is so good - I've never thought,"If only i could buy a second fridge, a new oven, and eat next week - then it would taste great."

[@amanic9986]

The chicken was cooked for hours & then at 575 for 7 minutes & the juices were red. Is it an old myth that the juices have to run clear?

[@chefsteps]

Joints in young chickens often run pink up until extreme hot temperatures these days. It’s is not an indicator of food safety or doneness as much as it used to be.

[@zamrulazlin2732]

Can't do it when comes FSMS policy.. 😢😢

[@baraustad]

It’s the ankle!!

[@danielsummerson7662]

"equilibriate"

[@kam7056]

❤❤ ❤

[@gigelpescaru3917]

Blood is dripping! First shoot and miss from this channel.

[@thehomelessproject3784]

Why is it still red ? And red juice still coming out 👀

[@satanismybrother]

It can be down to pigment from bone marrow and myosin. The chicken isn’t raw- it’s been brought up to safe temp for a long enough period of time.

[@thehomelessproject3784]

@satanismybrother hmmm I know that to be true of red meat but never heard in relation to chicken... I've always heard until the jucies run clear... and even around the bone it's really red

[@nitewalker11]

​@@thehomelessproject3784 the juices running clear is a useful marker of the actual cause of safe meat, which is bringing the meat to a certain temperature and holding it there for a certain amount of time. if you get the meat to a safe temp though, you don't need the marker anymore. check out sous vide chicken, which you can cook as low as 140 degrees as long as its held there for long enough to kill bacteria. it looks raw, and has an almost raw feeling texture, but its completely safe to eat

[@thehomelessproject3784]

@nitewalker11 ah ok thank you... but in this case it wasn't cooked for long

[@nitewalker11]

@thehomelessproject3784 it was cooked at 170f for 5 hours before the short cook at high temp

[@AceHBK972]

Nice but totally not practical for people at home.

[@_SurferGeek_]

Great idea but I would wager that 99% don't have room in their refrigerator for this method.

[@YaNKeeR_]

First! Happy Sunday!

[@Yoni168]

What a monumental achievement

[@shaocristal]

Its incredibly impressive. Thank you for notifying us that you made the first comment. I envy you! Really great!

[@AL__EX]

did these crazy mf'ers really try roasting the bird in a breville tipped on it's side? why's that toaster standing up!?

[@chefsteps]

🤫 don't tell on us.

[@tacomadavis2005]

One of the drums was raw in the middle grant was quick but not quite so.😅 I mean white and dark meat cook diffrently which obviously you guys know.

[@cmundhe]

it looked better the last time you did this

[@Poogoo701]

They used a bigger oven the last time, so it probably had better circulation and more even heating

[@cmundhe]

@@Poogoo701 it might just be that the skin was more dried

[@fjoe971]

one piece of drum stick is raw inside.....

[@Commentsmac]

No one can do this!?

[@jassemahmed4389]

Can you make a recipie with more consumers friendly realistic kitchen. For one i dont think most people have an empty fridge to be able to have one or two shelves empty to be able to hang the bird. Secondly if you wanted to cook up some roast veggies and serve it together it would be almost impossible with the hanging. Can you do this same method just with the bird not hanging because that will solve all the problems lol

[@satanismybrother]

They do refer to their site where they have tips for making it more accessible.

[@jaytorr6701]

Wet brining is awful, especially if you have good quality chicken. Completely dilutes the flavour. I dry brine with salt and a bit of MSG and poke holes. Comes out as juicy but with full chicken flavour

[@satanismybrother]

Rubbish. There’s a time and place for both and wet brining adds moisture where as dry brining takes it away.

[@brt5273]

Dry brine is my preferred method but maybe going wet has something to do with this protracted cooking method they are using here.

[@coolerkin]

Surely after a few days the chicken will start to deteriorate and stink

[@satanismybrother]

If it’s in the use by date it’ll be fine.

[@augustwest8559]

Way too much work for common house chicken. Chicken has almost reached 10 each here in Cali 2024. Bidenomics

[@andarenbici]

Great to watch but Best bought from a Rotisserie.

[@alexandermayer2026]

Dude. There is noting about this that can be done at home. My fridge and my oven don’t come close to allowing a hung bird. And the sear is out of the question. Which renders your spiel worthless at best.

[@chefsteps]

It’s definitely not for beginners:)

[@BearFreedom6969]

Good luck doing all this at your home 🍗🍗🍗🍗🍗🍗

[@justinread4381]

Lmao comes don't transfer heat, that's cooking 101. This guy hasn't a clue.

[@chefsteps]

What are you curious about?

[@klefdnb]

😂😂😂😂😂 the chicken was raw!!!! 🤣🤣🤣🤣 Rich kids playing chefs

[@satanismybrother]

The irony.

[@brt5273]

I think these guys have come up with some great stuff but I agree that on this one some of the dark meat is too pink for most people's taste.

[@philharrison2991]

I always find chicken is always juicy after cooking as long as you don't incinerate it. But when it starts to cool down and the protein toughens up, it turns dry and firms up, especially the breast.