The Best Modern Weeknight Meals: One-Hour Broiled Chicken and Pan Sauce & Modern Cauliflower Gratin

[@robertkushner156]

I've been addicted to watching you on this program for 18 years!!! You get better with time (notice how delicately I put that!) (smile). You gals and guys are fabulous! Keep it up. SUGGESTION: I would love a season dedicated to "old fashioned" American home cooking so we at home could learn to cook what our Mothers and Grandmothers cooked throughout the last 100 years or so. I miss my Mom's cooking, and her Mom's cooking so much! Your program would easily be able to examine the meals and history behind a great number of classics from the early 1900's to just after the second World War - Briskets, Roast Beef Dinners, Casseroles, and the like. Also, getting back to the "homemade" basics would be so great - even better to look at the ways to make the simple homemade meals even better - but without too many clinical steps and meticulous perfection (which has it's place, too - of course). Simple homemade comfort food. The best!!! Love you guys! Robert

[@jimdavidson3345]

A serious wow to Tim. Both these recipes are company worthy!

[@MikeTheBarber63]

This is the first time I ever saw Tim on here, I sure hope it isn't the last. That cauliflower recipe was amazing looking and had few ingredients for what looks like a great finished product. Excellent knife skills indeed!

[@griviljava]

Go Tim! Your ATK presentation really speaks to us home cooks!

[@fuzzylon]

I love the extra safety tips you included in the chicken recipe regarding hygiene and heat.

[@judibickford5306]

I liked how Julia complemented Tim. Julia Child would be PROUD!

[@gomski]

I love Tim! More of him please.

[@PeterJacques1]

Now THAT'S the nicest thing anyone's ever said to him...

[@gomski]

Peter Jacques not sure I understand.

[@deebrocklehurst3250]

I love this channel so much, this chicken receipt is delicious. I watched this recipe like a month ago and I have already made this chicken 4 times. It’s so good.

[@berniecelee5062]

Hi Dee....at what temperature do you broil at ? 450 F or lower ? Broil for 20 mins then turn skillet and broil for 25- 30 mins. More ? I would like to try this soon. If I prefect this I will teach my kids ...better than eating fried chicken take out.

[@YT4Me57]

Tim did a great job! He explains the process very calmly and clearly. If I liked cauliflower, I'd be making this recipe tomorrow. Thanks Tim :-)

[@elainjones9442]

The Broiler chickens looks yummy thanks for recipe

[@shifrabaila4074]

On a ski trip, oh so very many years ago, us beginners were taught this methods of tying our laces and were told that this is a "skiers knot. Since then, when I had children and had to tie their shoes, I used this method again and still use it, even when wrapping presents. Just thought you would like to know this.

[@victorv5109]

Protect Tim at all costs! ❤️❤️❤️❤️

[@kristinepursley3688]

I have to say I love you ladies together. The old ATK was good but this looks like a whole lot more fun! New fresh faces and attitudes.

[@fillupdaniel]

Kristine Pursley that’s because Julia is now the boss

[@msr1116]

I always found Christopher Kimball's taste testing reactions to be suspect. He had the same response to almost everything everyone cooked and I know from my experience this can't be true. Nobody likes a wide range of foods to the same degree. It's just not possible because of taste, textural, and cultural preferences unique to each of us.

[@danny_crescent]

I preferred it with CK. I think the ladies sound too scripted.

[@japanimated9683]

That Tim guy is awesome!

[@nschultz417]

I can't wait to cook this chicken, and testing those blenders sounded like so much fun.

[@oreganosarno]

Please make more episodes I love ❤️ the show.

[@HickoryDickory86]

Tim is adorable, and this gratin looks amazing! I just might have to give this a whirl.

[@Tampabruh]

You're always making mouth watering dishes!

[@eleanorbertuch135]

Always love this program💕👍

[@estherherzog7655]

The cauliflower gratin looks delicious. And I feel like I know Tim already, his presentation style is so real and unpretentious! Keep up the good work.

[@luisbravo4008]

I tried the chicken recipe tonight it worked out great!

[@AmericasTestKitchen]

Wonderful to hear!

[@luisbravo4008]

@@noname-gp2wk I just use the broil setting on my oven. Theres 2 settings convect broil and broil. Just set it on broil.

[@cjny84]

Hi or low on the broiler?

[@lisayerace5578]

Nice job, Tim! Yum!

[@jasonbenjamin1464]

I like Tim Chin's dry sense of humor

[@pierrefireball2505]

I love you gals and guys, you are giving me so many new ideas for menus. May I ask one question? Have you ever done a Cold beef cook recipe which is done with filet mignon. Every time I have done this from inviting 6 guests to 8,10 then to my surprise 12, all of this because they all talk amongst themselves for me doing this. My only problem doing this is calculating the cooking time, versus the time I must spend in my kitchen to do so. Plus with Covid-19 we are able to very slowly having guests again. They are asking me when will be able to do so again. I do not mind doing so, it's awesome to have friends over and not to worry about having left over, they ate all of it and ask for seconds.

[@wotan10950]

That chicken looks great, and Becky makes it look easy! I’m going to give it a try.

[@inesdelahoya2045]

Dave Glo Becky makes everything look easy. Even her quinoa salad became a ~2-hour project for me... (Then, it’s my problem, not everyone’s nor hers.)

[@seacoast4950]

Excellent video. I will try this. Love roasted chicken ❤️👍🏾

[@davidhalldurham]

This is my favorite way to cook chicken. Couldn’t be easier, although I do brine the chicken beforehand.

[@schublak]

I used to make it with a bechamel sauce over fleurettes and found it just to rich. This is a finer and much better alternative!!! Thank you also for sharing this cutting technique for this vegetable.

[@rodmckenzie9089]

I'm excited about that cauliflower Gratin! 😋

[@elizabethshaw734]

In the UK this is known as cauliflower cheese and is eating just as often as macaroni cheese. :-)

[@jessicawinward1196]

Love Tim! It’s nice to see new faces. Great vid.

[@marilynsnider8183]

Both dishes look good.

[@Rebecca-dm5ul]

Love cauliflower. Can't wait to try this. Yummy chicken btw.

[@amylovesmusic1718]

Tim is so sweet! More Tim!!

[@Custerd1]

Super easy, barely an inconvenience!

[@musicfanmic]

That cauliflower dish looks delicious and reminds me of Mac n Cheese. Incan already tell and just from this video that THIS dish will be my new go-to for Mac n Cheese substitute.

[@morganchilds9054]

I love the recipes and reviews as much as I do your guileless New England charm.

[@marthacrawley4650]

It looks soooo delicious, yummmm.😋 thank you 😃😀

[@RyanLackey]

I got my Blendtec for $275 on a black friday sale. I am pretty happy with it; likely would have been just as happy with the Vitamix. I'll probably get an acoustic enclosure at some point, though, because wow is it loud.

[@rodmcdonald4707]

I made the cauliflower and it was the bomb.

[@lesliesaraiva7270]

Vitamix. The best investment in a kitchen appliance I ever made.

[@cathyedwards2844]

Agreed. Cant live without my vitamix!

[@TitoTimTravels]

Bought mine in 1987. When I retired 7 years ago, I gave it to my daughter. Best $300 I ever spent. 😎

[@phnification]

Loved Tim!

[@alanvonau278]

Thanks for yet another great chicken recipe. I love the cauliflower au gratin too. Hmm, I am dreaming of an America's Test Kitchen ("Amteki") bistro!

[@amandaring2128]

Do you think the cauliflower gratin would be suitable for freezing, or having prepped in the fridge to put in the oven? I've never worked with a sauce quite like that and curious how it would hold up to prepping ahead. Thanks!

[@emiliosman820]

Love your shows! Excellent but may I suggest Vitamix is one of the best things I even bought. .. expensive, yes...you will not regret!

[@krystalcastillo4537]

O! So Yummy !Thank You for Sharing

[@81742]

Good job Tim.

[@atlenebartolino8923]

Wonderful!

[@hollym5873]

As always great videos

[@angelagriffin5130]

The broiler chicken seems close to the 500 degree, 5 minutes per pound by Kafka. Except you spatchcock. And tie the legs. And turn. I normally cook using the Kafka method. But I am going to add spatchcocking to her method. Ty.

[@sunnydale6727]

I prefer a blender that crushes ice ... so I can make homemade Margaritas....! :)

[@Tech-Sam]

What temp should the broiler setting on the oven be for the chicken recipe?

[@cjny84]

Doesn't say in the book either

[@JohnMarrinan]

I’ve been a big fan of the ATC 1 hour whole chicken cooked in a cast iron skillet. I wonder how ATC thinks this recipe compares to the whole chicken in a cast iron skillet?

[@envincible]

I was wondering the same thing. If you have both pans, which method is better?

[@juliebridge7590]

Love the chicken recipe! Maybe I'll make that tonight! I would use all the fat in the juice, yummy flavor!

[@jbdavis1983]

I think it was on an earlier series of ATK, where after it rested they removed the wishbone to make carving the breast easier and not leave a chunk of meat under it. Maybe a turkey recipe? I do it whenever I break down a whole rotisserie. Never seen them do it since, so maybe I'm mixing things up.😕 Either way love the show and seeing full episodes online is awesome. Cheers.

[@ellengregory8002]

JBDavis Julia Child always did that.

[@skornd713]

What of you have a broiler at the bottom of the oven where you dont have 12" of space from the top of the broiler to the top of the chicken?

[@SarahLizDoan]

skornd713 exactly my thoughts!

[@jpweiss5938]

Tim needs his own videos!

[@travissimpson7061]

How long should we sear our bird before we put it in the oven?

[@japanimated9683]

"Chickeny".... I love that word! The English language never ceases to impress me.

[@Diana-xm1dm]

I just like steamed broccoli with a little butter.

[@southernboycookin5383]

Why not use vermouth or white wine in that sauce for the chicken? It would take it to the next level.

[@entrancedunicorn]

Hello from the MBMBAM podcast! The gratin looks like a really delicious alternative to the typical potato gratin.

[@PissBoys]

This comment's familiar...but not TOO familiar.

[@entrancedunicorn]

Also any chance you can review sink stoppers?

[@entrancedunicorn]

@@ryanfetterer9810 I guess so. It seems like they're all getting more into cooking. Bridget was a guestpert on a recent episode.

[@geojbig]

Awesomeness

[@Frankness777]

Becky is like Julia Child morphed with Carol Burnett. That works for me.

[@bodudas8346]

yes indeeeeed - great

[@Mleencihols]

Are you going to have an Inst-Pot episode?

[@entrancedunicorn]

Or just a pressure cooker episode? I have a cook's brand and i can't tell if it the recipes for instapot are transferrable to other electric ones.

[@AmericasTestKitchen]

Yes, stay tuned for both!

[@cbobwhite5768]

You can get the skin to brown better by putting the chicken in the sink and pour a quart of boiling water over it. This renders most of the fat out of the skin, allowing it to brown.

[@madthumbs1564]

They made a sauce (au jus) from the fat.

[@cbobwhite5768]

Watch it again, Becky skimmed off the fat.

[@VafaMottahedin]

Bridget nice knife skills 😎

[@tyshine33]

What's the best kind of whole chicken to use for this?

[@getoffmydarnlawn]

Preferably dead, but it’s a matter of taste.

[@tyshine33]

@@getoffmydarnlawn 🤣🤣...I would hope so, but I meant like fryer, hen, etc...

[@maryd4855]

Would it work okay to use a cast iron skillet for the roast chicken? Love your channel!

[@madthumbs1564]

Clad pans (cooks standard / tramontina) are competitively priced with even the cheapest cast iron and are much more versatile, and heat much more evenly. The only cast iron I've kept is a grill pan with a panini press.

[@DavidBrowningBYD]

They actually do have a video that includes butterflied chicken in cast iron. I don’t have the link though.

[@NickBLeaveIt]

Mary D It’d probably be fine, but remember that cast iron loves to heat unevenly on the stovetop, plus you’re supposed to put the pan in a “cold oven”, so unless you have a separate oven from your broiler stainless steel is probably a better option.

[@AmericasTestKitchen]

Yes, in fact, we cover that in this episode: kzbin.info/www/bejne/fqLdkoeLfM1loLc

[@mattmichalak1831]

♥️ Tim

[@tiffanymccarty4243]

Whatever happened to Tim? He was great!!! ❤️

[@mj3535p]

Where I can get the termometer?

[@MultiYoda69]

BLENDTEC!!!!!!!!

[@fialee8]

If you are going to spend $300 for a blender, why not spend the extra $100 or so and jump up to a Vitamix or Blendtec, which would put those other blenders to shame in both performance and life of service.

[@daniel1c]

great job ladies but I so missI miss Chris Kimball !

[@rainy1216]

While I will always adore Bridget and Julia, all of the chemistries on this show are way off now. Their recipes are still good, but without Chris, it feels empty.

[@wotan10950]

Daniel CZ Really? Well, to each his own, but I thought Chris was a sour pickle.

[@getoffmydarnlawn]

@@wotan10950 Chris was (is) an insufferable prig, I started watching again in his absence.

[@bassoprimo]

Then watch him on Milk Street, there he is even more tedious, with his bizarre collection of low skilled cooks who take perfectly good recipes from around the world, then tamper and ruin them!

[@TheRandomHighFive]

Will ATK do a lasagna dish roundup?

[@TitoTimTravels]

On the chicken, if you are removing the backbone, why not go ahead and remove the breast bones, like when we spatchcock it? Makes it cook more evenly and quickly. Also lays flat much better.

[@CBJAMPA]

Hello! 😃

[@brendastrandrigdon6201]

Hi ATK 🙋‍♀️

[@Smokeythewelder]

Brevil ? Vitamix!

[@Mleencihols]

I only wish ATK would include the prep time in their episodes. Most of the time they have their aromatics already prepped and spices already chopped which may be more than 30 minutes or so of time. I have often found I need to double the estimated time ATK gives when making a recipe. Not playing fair...

[@capomover]

Chicken appeared to be under-done; still pink. I hope no one got too sick from eating it. By mutilating the chicken this way so much flavor is lost. See Mona's method of preparing a whole broiled chicken, intact which is delicious and only takes 10 minutes longer than the method shown in this ATK video.

[@FrenchieFrench1555]

Nothing to do with today recipes: I would like pellet smokers recipes.

[@michaelellard4664]

What temp for Grill?

[@williamstenhouse9253]

is shee wearing a ring?

[@sr9000]

The bird should have baked atleast ten more minutes.

[@Nocturne22]

If you want it overcooked, sure.

[@matthewposton3243]

I love all of your recipes but the problem is that we have an Aga which is an oil based oven that is very different from any normal oven and I don’t know how to adapt recipes to it

[@lisaboban]

Wait! Did I miss the part where you turned on the oven? I saw you measure, but I didn't see anyone turn on the oven!!!

[@davidhalldurham]

Lisa Boban they started the chicken in a cold oven. That along with pricking the skin allows more fat to drain and helps crisp the skin.

[@madthumbs1564]

Did you catch the part where they were boiling the cauliflower in cold water?

[@getoffmydarnlawn]

I think that's implied

[@juansierralonche9864]

Lisa Boban They didn't show Becky getting dressed either.

[@cheddarunfold]

Don't hit someone's shoulder when they're slicing something quickly with a chef's knife.

[@kroll6708]

Why not just call the broiler chicken what it is? Spatchcock chicken.

[@madthumbs1564]

Broiled spatchcock chicken.

[@blurrylights6344]

The term they used , "butterfly", is perfectly appropriate.

[@juansierralonche9864]

What's the difference between spatchcock and butterflied...except for the trendiness of saying spatchcocked?

[@blurrylights6344]

@@ryanfetterer9810 Yes, that theory really nails it because it is so clear it is that troublesome first syllable which is problematic. So...dirty! A few plain examples will clarify: the cook cutting the fowl would be a "spatchcocker"; the process would be "spatchcocking"; and the bird on the receiving end of such treatment would be said to have been "spatchcocked". Spatch, spatch, spatch everywhere. Disgustingly uncomfortable.

[@gavitpa]

Tim was great, but did anyone else think he sounded (or talked) exactly like Lisa McManus??? Just me?? Ok.

[@antsar2834]

16:00 "He has a very good claw and by claw hand i meant ..." I think that's Subtle racism. Of the hundreds of videos in ATK, she NEVER used that term.. "very good claw"...

[@D12662]

Can't you make anything without garlic?

[@madthumbs1564]

With it being that far from the element, and in an already hot pan; I wouldn't consider that broiling. - It's just spatchcocked chicken to me. First episode I've seen where I considered making 2 of the dishes, but I have a gas oven; so just one.

[@rainy1216]

A lot of newer ovens have the broiler element within the main part, which get so hot, it will still broil from any rack. I learned this the hard way when I put steaks too close (6"), and the fire department had to come. haha. After, I was able to broil on much lower racks, and get the desired result.

[@pep_z780]

that guy sounds like zuko

[@hearttoheart4me]

That chicken looks under cooked. I would probably go a little longer in the oven.

[@Motichanda]

Becky great to see your hair isn't like everyone else, hanging straight down with no life in it. Julia too.

[@mariadewulf1537]

It looks amazing but you dirty soooo many dishes that I will never make this

[@Kyarrix]

What is with the terrible circa 1950s presentation? This is great information but the intro and the outro are both dreadful, the presenters are uncomfortable and the chat is forced and awkward. Just do a clean presentation of the information and don't try to turn it into a fifties sitcom.

[@Daniel-tj6mc]

And what 50s sitcom would they be trying to mimic?

[@getoffmydarnlawn]

You should ask for your money back.

[@juansierralonche9864]

Bad trolling.

[@jackiedee3639]

You must be new Kekkai.