Spiced Roasted Chicken with Garlic Crunch-Crumbs | That Sounds So Good

[@jrdmgl6190]

oh my god are we gonna get regular carla on KZbin??? PLEASE

[@CarlaLalliMusic123]

This recipe was inspired by a roast chicken dish I used to get at NYC’s Dim Sum Gogo. It came under a MOUNTAIN of fried garlic. I was obsessed. Where are you on the garlic love meter?

[@aigoochamnaa]

I have been eating them raw since I was a kid 😂

[@John_NJDM]

11 out of 10

[@kiltlvr]

My 22 year old son went to the doctor for a routine checkup. When the doctor stepped into the examination room, he shook hands with my son, instantly commenting upon the warmth of my son’s hand. He asked my son if he consumed much garlic……. That’s how much garlic we eat.

[@lettersnstuff]

6 pan full of peeled garlic, oil until it’s covered the garlic, cover the pan with aluminum foil, oven 350° for 70-ish minutes. we called it roasted but it’s basically deep fried. so sweet you can eat it like candy. can use the oil for aoli too.

[@crazyotto1338]

Very high on the garlic love. I generally get told that I put too much garlic in things, to which I respond with a dismissive "pfff"

[@Pooslinger321]

I love that she actually loves her dishes. She genuinely surprised herself when she takes a bite.

[@lifeoflycan2037]

Carla, Claire and Sohla are the greatest and most entertaining chefs I have ever had the pleasure to watch. The way they make it easy to follow them while doing difficult tasks in the kitchen really gives me hope that I'll one day be confident, calm and actually enjoy cooking for my friends and family. 100/10 Would recommend.

[@jhowardsupporter]

Who is Claire and Sohla?

[@lifeoflycan2037]

@@jhowardsupporter Claire Saffitz and Sohla El-Waylly. They're also amazing chefs.

[@gnbgffgcd3902]

Sohla is one of if not the worst chef/personalities I’ve ever seen on KZbin. Just straight up all around awful.

[@daviddorrell5819]

This is NOT Bon Appétit. It is Carla's own channel and she stands alone on the bill.

[@lifeoflycan2037]

@@daviddorrell5819 Seriously?. I'm well aware this is her channel. Just as aware that most of her fans come from the same place...The BA Test kitchen, it's not rude or insulting to express MY opinion on who my favourite chefs are. If you can't tell I was complimenting Carla and two of Her friends than that is not my my problem.

[@justandy7922]

Carla rrly b out here being a queen and giving us all this free content!

[@saltairinmyhair]

carla is aging backwards WE LOVE TO SEE IT QUEEN btw where are curly bangs?! they were so cute!

[@chipskylark172]

Carla you keep posting these awesome videos I’m going to be forced to buy this book and learn to cook 😂😂😂

[@aimee241]

My copy of your book comes in today or tomorrow! 💕💕 I have a very tattered copy of Where Cooking Begins, but my dog ate the cover off bc he thought the chicken looked so good.

[@adrianmclean2236]

I’ve made this twice and it’s so good!!! I sub spices that I have on hand. But still show amazing. The slow cooking is what makes it so tender and amazing. I could eat this everyday. Thank you so much Carla

[@jrdmgl6190]

I like to make fried rice using those roasted bits stuck to the pan when I roast any sort of meat 😋 and when I tell you, making fried rice on a sheet tray like that is amazing...

[@elizabethl5294]

Omg what a great idea!

[@WildWestSushi]

i mix oil and leftovers from the baking pan into the steamed rice, so good!

[@jdion79]

whoa... you just blew my mind! of course! brilliant!

[@analeonorcastilloramirez5085]

This was incredible! I made it for Christmas' eve dinner and everyone loved it. It's juicy and it falls off the bone. Thank you Carla!!!!!!

[@daviddorrell5819]

"Among those whom I like or admire, I can find no common denominator, but among those whom I love, I can; they all make me laugh" ~~~ W H Auden In addition to the lovely presentation of her wonderfully unique recipes and sensibilities, Carla always makes me laugh. Thank you, Carla!

[@Misspip1993]

This is such a lovely, lovely comment. Made me beam.

[@paullee5017]

Love the shoutout in the description box to one of my other favorite cooking channels, Chinese Cooking Demystified !

[@chrissytingle6763]

Just made this. Used poor time management and didn't get the chicken in the oven until nearly 6pm but my partner and I just stood in the kitchen and ate roaring hot chicken wings straight out of the oven and it is simply incredible. (I bought a whole bird and quartered it. Didn't add the white meat until 45 or so minutes in - worked perfectly)

[@kristicornicello8088]

I am so delighted I found your channel! I really enjoyed watching you on BA. I made your pasta e fagioli recipe 2 weeks ago and it was delicious. It is definitely something that made it into my personal cookbook that one day I will pass on to my children. Thank you for sharing your recipes. As a home cook and self-proclaimed “foodie”, I appreciate anyone who has the same passion I have, and look forward to seeing more of your recipes. ❤️

[@CeeCee630]

Your video showed up just in time. I just bought a ton of chicken thighs on sale for 88¢/lb. Thanks!

[@void.reality]

Mala actually means numbing spicy. It's the combination of numbing Sichuan peppercorns and spicy chilli. If you only use Sichuan peppercorns, you only have ma, no la.

[@stacybraun7587]

Just coming here to comment that made this and it is absolutely incredible.

[@mariannegrochol8384]

I was afraid to make this and that it was just going to ruin a batch of chicken. IT WAS AMAZING!! Rich and juicy chicken with all the crunch. I used coriander, cumin, black pepper, garlic and jalapeño. The chicken is very rich and a light salad is necessary to cut through that. Purchased the cookbook and can’t wait to cook my way through it. Thank you!

[@CitizenKatie]

I just made this for dinner and it was perfection! THE CRUNCH CRUMBS OH DEAR GOD THE CRUNCH CRUMBS

[@CarlaLalliMusic123]

so, someone who bought the book put the crunch-crumbs from this recipe on a pasta with cauliflower recipe and i was SHOOK

[@marshagibbons7090]

I recently discovered your podcast, Borderline Salty and I am obsessed. You guys are so talented and fun. I ordered this cookbook and I am making this chicken tonight. Thank you for being a bright spot in my day!!!

[@CarlaLalliMusic123]

Awesome! Thank you!

[@emilyrhodes7988]

This video could not have come at a better time. I had already decided to try this recipe for my book club on Saturday and now there's a video. Thanks Carla! LOVING the book.

[@JonathanCurtis]

That sounds SO GOOD! Pun intended! Very excited to receive my signed copy of the book so I can make this ASAP! I happen to have everything required in my home at all times, just need to pick up some chicken on the way home from work. I bet deglazing that sheet tray with some shaoxing wine and a splash of black vinegar would make a dope schmaltzy warm vinaigrette for the winter green salad!

[@alainabrown7723]

This recipe is truly incredible! Best chicken I've ever made.

[@deisirohsig-moeser7159]

We loved this recipe too!! It's totally Saturday delicious (not only weekday) Thanks Carla!!

[@SalamBustanji]

Thank you for using MSG without having to justify it.

[@JonathanCurtis]

Yes! Since being introduced to the magic of MSG in home cooking, my food went from “good” to “holy crap that’s good”.

[@melissao.219]

I was looking for a recipe to use my star anise- so excited to make this! Thanks Carla, another home run 👏👏👏

[@fasbos3]

Hi Carla and thanks for being back on the air sorta speak! Your sheet pan grandma pizza is still my go to pizza! I am going to purchase your cookbook and Keep the great recipes coming!

[@arthurianking9776]

Yes, fast isn't always better. Cooking for me is really a meditative process. Using all of my senses makes it a really enjoyable process.

[@John_NJDM]

You were the best thing about old BA, and I'm so happy to see your content on KZbin again!

[@shelrogers52]

Thank you, Carla!

[@PollyW326]

Oh Carla you have my mouth watering!!! I'm making this no questions asked.

[@rachs57]

Hello dearest Carla Lalli Music...it is currently 9 degrees here, HOWEVER, I trekked to my local to pick up chicken to make this incredible craveable dish. On the garlic meter, I have a gripe...garlic comes packed in 3 weeny heads these days, I have to hunt at various markets for the purple plump single heads which I found and probably use half a head for the crumbs. Due to budgetary reasons, I was unable to purchase fennel etc. So its gonna be cinnamon, hot pepper flakes, salt (maybe cumin? not sure) and lastly, can't wait to be able to buy The Book!! sending love for all your amazing recipes, thank you.

[@nataliemccluskey1199]

going to buy the book today! didnt realize it was out already, this recipe sounds so easy and delish

[@nataliemccluskey1199]

got the book and its beautiful! since having a baby I don't cook much but am excited to try these recipes out

[@myusernamewastaken_]

These videos are so relaxing to watch.

[@tee9484]

I love using a similar crumb on crab pasta! So yummy, your version is much better than the way I've been doing it!

[@benplummer9100]

Even though Molly moved to LA last year, I would love to see all the former BA chefs (Andy included as of August) create their own collaboration channel. BTW, anyone else think Carla's book looks like it is from the 1970s?

[@gd-mn2yw]

Gonna tell you one thing - her recipe for "pork and beans" in the book is killer! Can't wait to make it for a group gathering. Literally ate the entire thing over a few days, just the 2 of us, and wanted more.

[@sfowler1017]

Ooh this would actually be an awesome weeknight dinner if you were working from home or otherwise home early enough to put the chicken in the oven. Season the chicken in the morning, put it in the oven late afternoon, all you're actively making in the evening is a salad and the crumbs.

[@iz3627]

Definitely making this!!!

[@n.sykes.pharmd]

Reasons I am dying: 1.) Chicken b'gcks 2.) Bringing the water to a liquid 3.) To meet you and have my cook books signed Thank you, goodnight 🥰

[@DanHendricks]

Love a Carla moment on youtube

[@TugeyeRezGuy]

My BA fave! How did I not know about this channel sooner 😒

[@elizabethann9152]

Revolutionary. I'm saving it.

[@jhowardsupporter]

Wow this spiced roast chicken looks good

[@izzybell3349]

I think this is such a great recipe because it also teaches you a great basic way to cook some chicken legs or thighs that you can add anything to spice wise. The original dish itself was great, but my family didn't like certain spices as much (I enjoyed it) and its like well that's okay cause you can just add whatever spices you want onto this nice base recipe, which is always appreciated

[@janusquiamco7128]

Lovely, easy recipe! Definitely trying this at home.

[@sh-nd4cs]

I did it..ty Carla💛..this reminded me of really great peking DUCK...YEAH! Anis and phennel...genius

[@FloridaFox]

Chickennn bits!! Putt'em in a BAGG and SELL 'em!

[@hmoore625]

My copy arrived today! 💛

[@ashlarta8538]

Carla: *mentions star anise, fennel seeds, Szechuan peppercorns, and cinnamon* Me: Hmm, I wonder where I heard that mix before… Now where’s the clove?

[@shvat26]

Asian fusion? Jean-Georges?

[@ashlarta8538]

@@shvat26 It’s Chinese five spice haha

[@shvat26]

@all my homies hate freud. Yup. J-G used 5-spice plus salt to make his version of table salt.

[@Lokomotivo]

Looks amazing!

[@sunnya5014]

Look amazing!

[@bussineats]

OMG that looks delicious!

[@ebonyonce]

my grandmother used to make chicken with crumbs (the chicken was cooked with breadcrumbs) and my sister and i would sneak into the kitchen while everyone was eating to get all the crumbs stuck to the pan they are the best part.

[@RAOqwerty]

Solo kitchen Carla > working with others Carla When she was with BA, I thought she was the funnest and sharpest among her co-workers and guests.

[@coljar100]

looks amazing....

[@annaleajohnson6217]

Carla I love you, you're probably the coolest aunt of the family

[@TheB00khuntress]

"Pully-aparty". This needs to be included in the dictionnary.

[@daisyblooms4813]

Also: the "pushy-downy"

[@sharuchannelrelaxingmusic8957]

Super tasty yummy food

[@FlamingBasketballClub]

Sohla brought me here 👍🏿

[@ejipshun]

I love the wooden spoon you are using, where did you get it from?!

[@JonathanCurtis]

Is my chicken salted and spiced awaiting in the fridge for slow roasting tomorrow? The world may never know… (yes.)

[@luiscarlosarroyo235]

the thing is that,,,,, u're a cool mom. OMG love ya

[@kimchigrafx9216]

Love the chinese influence!

[@nutmegosaurus]

do you recommend other spices that don't taste like licorice for this? I haven't tried star anise or fennel seeds like this before and if I don't like it, I'd like to have an alternative to try

[@bmk5765]

honestly anything you like! id keep it simpler, maybe do something with smoky/earthy vibes you like, something spicy, and something a bit savory (paprika, chili flake, turmeric would be cool) (cumin, mexican oregano, chili powder) you’ll lose the sort of asiatic vibe of the spices but you can rly do whatever floats ur boat here

[@musickrazy43]

Does anyone know what the Cantonese dish that Carla was inspired by is called? I ate it a lot growing up and have no idea what it's called.

[@sarah_hina]

Hi Carla, This looks so good! Thinking ahead to Thanksgiving, do you think this recipe would work for turkey? I’m only feeding 4 people so this looks like a great option for us. Thank you!

[@robertrogers074]

Your hand is famous 😂

[@mycrowafe]

this somehow reminds me of ayam goreng, looks so yum!🍗

[@ovandonselaar]

This looks so amazing! Question: could you do this low and slow method with a small whole turkey? Or would the heat just not penetrate enough?

[@TheFlexibilityMaster]

it can work but a turkey is generally bigger than a chicken so it’ll take longer. I think like the USDA doesn’t recommend cooking it at a temperature lower than like 325 because it takes so long to cook a regular sized turkey that it gives bacteria more chances to survive and create toxic material since it takes so long for the bird to heat up

[@sfowler1017]

You might could if you spatchcocked it?

[@aimeewynhausen9924]

Would using parchment on the pan prevent the browning to happen to the juicy bits?

[@saraha6401]

Could you do this but add some seeds and maybe red pepper flakes? Looking for a way to use up some jackfruit seeds.

[@CarlaLalliMusic123]

Sure!

[@gibberishname]

szechuan peppercorns are just the MA from MALA. LA comes from chili pepper. I learned that from Chinese Cooking Demystified

[@Loke2112]

Yum me makey soony

[@strictlyonvacation8860]

Seems that the chicken seasoning can be replaced with 5 spiced powder? Rather than having to grind…. That garlic crunch is new tho.. and this looks it’ll be delicious with rice.

[@pickles2791]

lmao I would have put those pan crumbs in the salad

[@dugongsdoitbetter]

Why are you soooooooooo amazing??!!!

[@sierra53507]

Xoxo ma! :)

[@iamkid_a]

really disappointed that carla missed out on an opportunity to say flavortown

[@Shelbymilburn]

Could you use chicken breast?

[@sylvalabs5776]

So you’ve been on patreon all this time? Can I get a yee haw for coming back to KZbin?

[@son4821]

lets go on a date

[@richwhitelivesmatterforsureduh]

Imma make a youtube channel called issa called itil

[@uditajoshi2159]

Can we please dare Carla to get her lipid profile checked? Hehehe

[@CarlaLalliMusic123]

as you might expect, i'm high in the "good fats" (HDL) and my ratio is EXCELLENT 😍

[@kristenberry3110]

3 hrs???????

[@bethhelminiak5063]

The recipe looks great, but I gotta say, Carla - have you lost a bit of weight? You've always looked great, but you seem more comfortable, and happy.