How to Properly Roast a Chicken | Kenji's Cooking Show

[@eatprayglove]

Official puncture count: Right thigh - 38 Right breast - 25 Left breast - 23 Left thigh - 42

[@hw8319]

Can someone please double check the numbers?

[@JKenjiLopezAlt]

Thank you for your service.

[@sarhan_]

@@JKenjiLopezAltI saw almost the same technique used by Adam ragusea too

[@koskettaja609]

I poked too many holes, do I throw the chicken away?

[@ΙσίδωροςΤσαούσης]

@@koskettaja609 NO! A dog could eat it from the trash, and too many holes makes it poisonous!

[@phillymct]

Back skin? Chef's treat. Bits of fond? Chef's treat. Oyster? Chef's treat. The thigh, breast, and wings? Believe it or not, also chef's treat.

[@matt1fat]

I honestly thought you said “you have to trust your chicken”, which makes sense because you should always trust the bird you’re about to eat. It was only when I saw the string that I realised.

[@michaeld387]

One of the things this channel brings that others don’t is the tricks of the trade that aren’t even mentioned in the video. Like in this one where the butcher’s twine being pulled from a closed drawer or previously when Kenji cut cherry tomatoes with the lid of a deli container. That’s the stuff I look for: things that make my life easier that only come from working in a professional setting for years.

[@beshman]

For sure but, to be fair, Joshua Weissman made a video of 100 professional kitchen hacks a few months ago.

[@ThePorkTree]

@@beshmanputting it the nicest way I can: Weissmans presentation is truly not for everyone.

[@geminigabe_]

Absolutely right. It’s the things he does while cooking it, that I pick up on and start to do myself when I cook. The way he does it just brings so much enjoyment to cooking when I try myself.

[@beshman]

@@ThePorkTree Agreed.

[@StefanTmuc]

Or like crisping the main filling for a taco in a skillet and just resting the tortilla on top of it while the protein browns, which also softens and warms the tortilla. It's the little things, like not stressing over whether my tortilla is warm and flexible enough and constantly dashing to and from the microwave, that make cooking more enjoyable

[@BigDogChannel]

OK, I just roasted a chicken using this method. It is pure genius. Best chicken I've ever roasted. I'll never do it any other way from now on. Thanks!

[@dimasnaufalpratama4812]

I love when kenji comes back from the future to correct the chicken roast timeline. Truly greatest moment in cooking history!

[@southfork40]

Kenji, when you are trying to describe how brown you are going for, my suggestion is to refer to that wood lid on your stove. It has a range of brown shades you can pick from.

[@bibelwalker]

Kenji is a real G. Dude must be worth alot with all the experience, books and wotnot. Yet, here he is, teaching us simple homecooks everything he knows, making it fun to watch in the process and actually explaining why he does what he does. You can tell how much passion goes into every video, by the constant smile he wears. This man is a treasure!

[@tonics7121]

Kenji is just naturally a teacher. Lucky us! He enjoys sharing information, not a universal trait. Smile.

[@bdes1143]

I just finished dinner with my wife and kid and they say this is the best roast chicken I've ever done! Thank you J. Kenji for helping us good cooks become better.

[@numrii]

Just bought myself the Food lab for christmas after eyeing it for years, i never realized how PACKED full of information it is, looking forward to reading it thank you Kenji! :)

[@nicoskefalas]

I wish I gotten that book as a gift one day 😂

[@Dan82Aussie]

Did the same thing. My copy hasn't arrived yet. I'm hoping it arrives before Christmas to help me prepare Christmas lunch. 🤞

[@nicoskefalas]

@@Dan82Aussie lucky duck!

[@Nesdude42]

I have watched many videos about how to go about doing this, and yours was definitely the most comprehensive. It clarified some issues I was having, it corrected some information I got from other youtubers that I suspected were wrong, and it gave me new tips for doing this properly. Thank you for the guide, I enjoyed watching it.

[@jgjones28]

I know how to roast a good chicken. Having said that, this is one of the best videos I’ve seen on this channel in a while now. Lots of pro tips that will improve my skills and also doesn’t require any fuss/special equipment. Nice work Kenji!

[@mimimacke-op6xe]

After 50+years in the kitchen i now know how to really make roast chicken. Grateful.

[@davidweddle4923]

Thanks, Kenji. I'm personally a fan of spatchcocking, but it is good to know about this other method of roasting a chicken whole.

[@dirkheilbron8758]

Finally someone who, as you call it, names the oyster. That is the tastiest part of the chicken, and yes, it can be eaten as a chef's treat. In the Netherlands we call it the ham. Too few chefs mention this. I have been a poulterer for 13 years and have eaten quite a few hams. My compliments.

[@RobMyself]

I was on the fence about getting that very same oven. Now I'm sold. That thing works freaking great.

[@erinedwards646]

What kind is it? We are looking at getting the same!

[@Jm0417-s]

The biggest tip I give anybody who is an average home cook. (Same as what Kenji says halfway through) when you roast a chicken or turkey, get the outside of the bird as dry as possible on the outside, and optimally, dry it out uncovered in the fridge. You get a very pretty brown bird by the time you are done.

[@NigelTufnel612]

He mentioned this point at 10:14

[@stevekoutros9358]

The Food Lab is an outstanding addition to any cooking library! Love the running monologue! "splay the chicken pornographically."

[@JohnHausser]

Cooking Bible 👨‍🍳

[@theMrbandgeek19]

Have made this twice now for different groups and have had stellar results! Great video!

[@WhatsInAName222]

I followed this technique to the letter and probably made the most perfect roast chicken of my life. I used garlic salt + pepper for the initial seasoning and that was sufficient. Next time I’ll try adding something else (paprika, tandoori seasoning) but I’m not sure if those spices will end up getting burnt , so I might just dust the chicken with them around the 75% mark. Thanks a lot Kenji. Your step by step instructions were easy and the results were excellent.

[@emilletich]

By coincidence I had a salted chicken in my fridge that I was going to spatchcock and cook when you 'dropped' this video. I usually roast mine in a large skillet over a few layers of sliced potatoes that I prep with mandolin. As the chicken roasts it releases its fat down over the potatoes and gives them a good roast as well. I decided to try this whole roast instead and it worked fantastic. I simply roasted the cut up cubed potatoes separately in the fat rendered as you suggested. Both dishes have the same flavor profile, but this was a great method for roasting the bird whole, which is sometimes wanted. How am I still learning new ways to roast poultry after 40 years cooking? BTW, you look amazing! Assuming you didn't have an illness, your videos from 7 months ago, and then 3 months ago (you seem to have a break in between), show such a difference. If you can share any diet tips, I'd appreciate it. Struggling with my love of food at the moment. Lastly, thank you for recommending Harold McGee's book, 'On Food and Cooking.' Just received, and am really enjoying. (I'm in a rambling mood tonight ).

[@MrXerios]

About his diet, pretty sure he said he’s been trying to reduce his portion size. It’s been a while, and I couldn’t find the source video, so I don’t have the context of that.

[@soulkalamity3332]

Adam Ragusea did this very same technique a couple of years ago and I’ve been using it ever since. Glad more chefs are coming around to the idea…

[@THEGREATAPPLEFIRE]

Pretty sure Adam references Kenji as the source for the method - if not, he's definitely inspired by Food Lab. I agree though, I also first heard of it through Adam's video and its yet to give me anything but a great roast chicken!

[@devdroid9606]

I use one. I put piece of parchment paper under and running up the side to prevent sticking. Dutch oven also is easier to prop chicken on side and reduces splatter in oven. Radiates heat well but recommend heat it on the stovetop to start.

[@cadegibbs8174]

I’ve literally been planning to try roasting a chicken here in the next week or so. Impeccable timing. Thank you Kenji!

[@kylesala6507]

Kenji I made this for Christmas dinner and someone said “wow, the breast meat is better than the dark meat” and others went on to say it was the best roast chicken they’ve ever had. I forgot to poke the holes initially. I rotate it in my oven every 15 minutes and during the first rotation I noticed very little juice coming out and so I poked the holes at this point and lots of juices came out. I think this negatively impacted the crispyness of the skin because the first time I made this the skin came out better. This cooking method is 🔥

[@peninahkitty]

I love this technique. I saw it on America's test kitchen using a turkey. Thank you for this 🙂

[@oliviafran98]

Kenji, could you do a gift guide for a person who loves to cook?

[@glenncain]

just made this for dinner just now and followed the instructions aside from forgetting to poke my knife at the bottom, making holes, basting before going in the oven, and overshooting the temperature a little bit coz i don't own a wireless probe yet, but still fantastic when stuffed with lemon. helps a little more that i used the pan juice which had paprika from my paprika cabbage to got with butter and cream. it's my wife's new favourite

[@jaimechristley]

I've been roasting chickens for maybe 10 years and I thought I had my routine down pat but this video will add several new steps to it and I think the change will be permanent.

[@CrystalPrestonWatson]

You're my favorite cooking channel because you show elevated cooking in a realistic kitchen. Many of your viewers would have a similar set up so your recipes and techniques aren't intimidating to want to try.

[@dspf68]

Thanks Kenji. You're such a great teacher to us wannabee's

[@ImSoGonzo]

Im gonna use these tips but for anyone who hasnt just thrown a whole chicken in the oven and pull it out at the right temp, its a special experience how good it is. You dont have to anything special for it to be amazing

[@samowings8175]

I love that you posted this a little before @FrenchGuyCooking posts his rotisserie chicken series.

[@JoshuaLewis-sc2jr]

the chicken turned out incredibly attractive, I think it was also very tasty, thanks for the interesting video

[@mortenjensen2457]

I love your cooking and your videos Kenji. Thank you so much for taking the time to make them.

[@DanHakeem]

@Kenji I have that same thermometer. I think when you were checking the temperatures of various areas you weren’t getting accurate (or fast) temps because you have to switch modes to “instant” by clearing the ‘cook to’ temperature. Also, love these simple cook at home videos.

[@davidslater250]

What thermometer is that?

[@JacobGiddensaLaCarte]

Seconding @davidslater250's question

[@greigmitchell2718]

@@davidslater250 Combustion Inc Predictive Thermometer.

[@masstwitter4748]

Been considering purchasing that thermometer - worth the investment?

[@DanHakeem]

I'm not sure that it is at its current price. The thermometer itself needs charging and does not seem to hold its charge between cooks if they are a few weeks apart. They sell a range extending booster which also keeps the probe battery "topped off" but I honestly think it should have come with the device. I was able to get the thermometer and booster on sale because I was an early adopter but I'm not sure I would spend $229 on my current setup.

[@patrickcollins7407]

Good idea to cook the chicken thigh side down in the pan first. I would also say, cook the chicken breast side down for the last 20 minutes so the juices run down through the breast meat. Incidentally, spatchcocking the chicken does not change the thickness of anything, it just opens up the cavity to heat so it cooks quicker! Good idea to prod the chicken first with a knife or skewer - been doing this for years.

[@quick9smitty511]

Love your instructions. They always work exactly as described, and always a hit with guests. Thank you for sharing your expertise!

[@xmrgx]

Hi Kenji! Followed your recipe for Christmas and it was a huge success. First time we've done a whole chicken by ourselves and it was perfect. Thank you so much for the work that you do ❤ Merry Xmas from our brazilian family in the Netherlands to yours!

[@Crokuz]

The Food Lab kinda went viral on TikTok recently because someone recommended it as a good cookbook for people with autism, I'm guessing because it explains the reasoning and science behind cooking techniques and cooking in general. I just thought that was pretty cool.

[@kings-bay-2902]

Hi Kenji , just ordered Food Lab , going to roast a chicken tomorrow just like the video ..great information thank you !

[@timothy2896]

Great video brother. I just tried this and chicken was. Ind blowing. The flavor from the sprigs stuffed inside was amazing.

[@John-wm8mv]

First off, Kenji you have heavily influenced my cooking and made me enjoy the world of cooking and putting smiles on the faces of friends and family. I will be purchasing your cookbook soon! Thank you! Could we set a bed of mirapoix underneath the chicken and use the fats to make gravy as well after the roasting process?

[@localgirl62]

Check out Jacques Pepin roasting a chicken. Now, that’s how to roast a chicken! Super easy and simplified!

[@SoupyTurtle]

Kenji! I’m your biggest fan. Would love to see your rendition of Peking duck. A dish I am so intimidated by, but I know for sure you would do an amazing job showing us the way ❤

[@MegaZoobs]

For a couple years I watched every video as they were released. Somewhere along the way I stopped. Well, I’m back baby!! Great video!

[@cybernode33]

As a previous Traeger+ user, I must admit that switching to Asmoke has been a game-changer for my roasting routine. The battery-powered portable design of Asmoke has made it a perfect companion for my backyard BBQ parties. The advanced ASCA™ technology and FlameTech patent have provided me with more precise temperature control which has significantly elevated the taste of my roast chicken. What I love the most is the ability to adjust temperature remotely and monitor food temperature via the app. This has not only made grilling more efficient but also a lot more fun. The smoky flavor that the wood pellets add to the food is absolutely unbeatable. I can't imagine going back to Traeger or any other grill after experiencing Asmoke. It's simply the best! #Asmoke

[@FunTimesAllNight]

I've had good results roasting breast down at 425F and pulling when the breast reads 150. Dark meat is cooked properly when the breast is done this way. The breast skin is a little flaccid comparatively, but it's a nice simple process.

[@overseastom]

This video helped solve my trussed issues, and I think I'll now be able to score a good-lookin' bird.

[@kimaclaret]

The Food Lab is the most used and well loved book in our house. Absolutely pick it up if you don't already have it. The chicken looked amazing, and I can't wait to try this method myself.

[@alpacapella5873]

Immediately went and added that Combustion Inc thermometer to my Christmas wish list! Never thought I’d get this excited about something like a thermometer….

[@averagezing]

Looking forward to watching this! My toaster oven has a rotisserie function and I'm hoping this is applicable to it.

[@pigeonhed2979]

Thank you so much for this recipe....I speak for all of us when I say, we love you.

[@OrgaincPaper]

I simply smother the bird in a herb and garlic butter and roast at 200C/390f) for 1-1.5 hrs depending on size. Rest for 20 mins minimum and it always comes out really juicy with very crisp skin. Im going to try this more convoluted method though, maybe i just never had perfect chicken before!

[@2798-o2d]

I dig the camera angles mixed with the old camera angles (the chef pov)!

[@SalehAlderazi]

Who else is craving roast chicken after watching this…at 6:50 in the morning?

[@ReubenNinan]

Thank you for your work in the food world! You have inspired and taught countless, including me. I am very grateful for you Kenji :)

[@KAR1492]

So glad for a video on a non-spatchcocking method. I'm a bit of a baby and spatchcocking makes me feel physically ill every time I do it.

[@christopherkarr1872]

That raw chicken looks drier than my mouth after overcooked turkey. Beautiful preparation prior to cooking. The trussing is a great tutorial for binding your enemies.

[@grahamhall2662]

You start picking the carcass just like me, best bit Ha very anamalistic.

[@meriahaiello]

Nothing better than chicken breast cooked properly!! 100% agree on that !!! Just stopped the video and bought a small chicken to roast..

[@kohala1815]

Would LOVE a follow-up video or comment post on how you clean your toaster oven after cooking a whole grease-splattering chicken, especially with the convection fan running. I have that same brand and only use it for “clean-cooking” foods. I owned two other ovens and found them “uncleanable” after cooking greasy foods. The cleaning instructions are inadequate and grease builds up, solidifies, and gets baked on and then the oven always gives off a burning smell. So what’s your oven cleaning secret, Kenji? I’m sure many would appreciate your advice. After all, cleaning is at least the other half of cooking. Mahalo!

[@BALLSOHARDU]

what is the thermometer called. Never knew we finally made kitchen technology fit for 2023...preditceve time to temp. love it.

[@Desi365]

I've had the exact same spatula for 25 years i think and i wouldn't trade it for any plastic new one !

[@dorkavenger42]

0:33 “Draw me like one of your french birds”

[@JohnHausser]

Forget the turkey folks ! Make a roast chicken for the holidays 😊🎉 🎄

[@bravogolfnovember]

Kenji such a likable dude man. Great video on this often poorly made bird!

[@bourbakis]

Jacques Pepin's method also starts w pan frying chicken on its sides.

[@AbeAlSaleh]

Used this method for our christmas chicken. Turned out wonderfully.

[@erikarnald419]

The greatest cooking channel on the internet.

[@jessicalawson1417]

Loved this video, your techniques have been invaluable to me, the egg section of Food Lab alone was a game changer.

[@lisathaviu1154]

I love to make roast chicken. The best moment of this for me is when he keeps picking stuff off the chicken and tasting it. That’s how you know that it’s really good.

[@Ryousake]

WOW! You make this so approachable! I've been interested in roasting chicken as of late and now I feel I could absolutely do it! Thank you for making this easy to understand and accomplish for amateurs like me. :D I know that would taste incredible!

[@PWCDN]

this guy is the real deal. amazing teacher

[@wwoolofl8056]

I recall a Blumenthal show on bbc where he just introduced the smell of lemons and herbs at the table next to the roast chicken

[@jon200y]

I've been tried to tackle roast chicken for a while. FYI the books are phenomenal !!!

[@holidayarmadillo8653]

Kenny you never disappoint and you are an inspiration. Thank you for being you

[@satanismybrother]

Kenny? How familiar!!

[@stevenjacobs2750]

Every night is pizza night is so wonderful! Grabbed it as a gift and im so excited to make the pizza recipe with the recipient ^.^

[@DaMorg3]

Made your Food Lab Spatchcock roast chicken today and I have got to say: it’s good but this looks beautiful and maybe even a bit less fussy.

[@seanroberts307]

Way to fire KLO! This will be the next Go To for all roast chickens! Perfect!!

[@broshmosh]

Not gonna lie, my preferred method is cook the whole thing for four hours at a much lower temperature (150c). Everything cooked perfectly and stayed extremely moist. Even took multiple probe temps from various spots, all bang on. That said I'll probably take on the fat-pocket-puncture technique here, since I definitely had issues with retained liquid fat whilst carving. Also need to figure out a way to keep the skin crispy throughout the cooling process. EDIT: Sounds like that's not possible 🤣

[@Bewareofthewolves]

Even at a lower heat wouldn’t you still run into the problem of the breast cooking before the legs?

[@feiryfella]

Blowtorch it at the end.

[@alan-zm5ur]

6 am upload times are nice for my wack sleeping schedule

[@AaronWilsonAnarchy]

"You can go ahead and shove it." - J. Kenji Lopez-Alt. I'm putting that on my next kitchen floor mat.

[@abash1007]

The amount of serotonin I produce when you upload is...

[@galaxy_mosaic3587]

I used to watch a cooking show on hulu (years ago) where the chef/cook considered the oyster as part of the chef treats. I just realized that's why I never saw her cutting the oyster off along with the thigh section. she didn't call it an oyster but she mentioned that it was one of her favorite parts of the chicken... the miscellaneous crispy skin parts are really delicious...

[@bbcpfghs]

Absolutely. The oyster, a hot crispy wing, properly rendered and crispy chicken skin, stealing bites of the rib cap of a ribeye instead of the eye, burnt ends of a brisket, etc are all amazing little treats for the chef lol

[@bendosia]

Great video, thank you so much for the quality content you put out for us!

[@Defort-jd8xe]

the salting and leaving it for a day was a game changer for me back in the day

[@m.f.3347]

I like to start the chicken in a cold pan on the stovetop - the bottom then cooks in its own rendered fat

[@Billy123bobzzz]

Awesome! You always deliver the best coking techniques!

[@dingleberrymore9725]

On Alex’s channel he visits this famous rotisserie chicken restaurant in France and they poach the chicken in stock for about 20 mins before roasting it. Wonder if that’s something you’d consider testing out on this channel, because he describes the eating experience as otherworldly.

[@peabodydrakes8311]

Just yesterday I cooked a chicken using Alex's home method (in the video before the Paris one I think) and it was beautiful! Basically a slow cook at low oven temp followed by a short rest then a 15 min blast of high oven temp. Breast and leg meat all cooked just right 👌

[@systematic_hydromatic]

Yeah, but Alex's videos are gimmicky and really annoying.

[@dingleberrymore9725]

@@peabodydrakes8311nice! I’ll have to test them all out, including Kenji’s

[@arsenalfanatic09]

The best way I came up with to undercook the breast while cooking the dark meat enough was to wrap only the breast in foil to stop it from cooking, and then take it off for the last 15 minutes. Only problem is the skin on the breast is harder to get good colour on, so a glaze/baste is good for that.

[@wideeyedraven15]

Love all the vids, Kenji. I watch them religiously. One thing: check your frame on the tripod or mounted camera shot; I think you thought you had more headroom than you did. Keep up the great work !

[@jpalarchio]

Great looking roasted chicken. Really insightful video full of great tips, appreciate all the content.

[@Cristina.Castillos]

This was very interesting, and I love whole chicken. But if I'm being honest, it just convinced me to give up on whole chicken and spatchcock it every time.

[@Domepeezy]

Kenji is the man

[@puddleglum42]

would a similar technique work with a dutch oven?

[@DorisCornago]

Amazing chicken! Amazing chef!

[@newacc4424]

How about Pepin's method for roasting whole chicken? He says not to puncture breast so that juices stay inside and puts the chicken in the oven on its side. Would like a review of that method. Can only say that the results are seriously tasty

[@Юра-е2р]

Man you're genius chef