Whole Roasted Chicken | Basics with Babish

[@Vampyresdontdodishes]

I’m now responsible for feeding myself and after gaining some weight by living on takeout, this channel has single handedly taught me to cook. I’m able to get most ingredients at Aldis and I’ve had some truly delicious, inexpensive meals.

[@RavenStar16]

How goes your cooking adventure? 😁

[@AcePilotM36]

Yes how are you doing now Minnepeg and Cam?

[@Titanulas]

Don't lie your here for the foodporn like the rest of us. Brings me to tears with the beauty.

[@nirubansatchithanandakumar3266]

I’m

[@davidw7531]

I love Aldi's!!

[@wfcyellow]

I also always add a tablespoon of bacon fat to the thighs when I'm feeling frisky. I don't have a girlfriend anymore.

[@Sandman23]

whyaremeninmyshoes yeah cooking her wasn't the best idea

[@wfcyellow]

V - you're a lifesaver, thanks!

[@matthewlacey4198]

You two are both geniuses

[@rkbkirin5975]

Any GF not okay with bacon fat on either partner's thighs is not one you want to have in a relationship anyway. Think yourself lucky you got out before it inevitably went wrong!

[@morgantaylor4949]

aww, im a girl and idk why that would matter. I use it...but i am from Virginia.

[@GrainOfRice]

I honestly love the basics series!! Really helps me review the basics of cooking simple dishes!

[@annelisezeender7455]

Grain Of Rice i

[@SambabaL]

For the people who end up with over-salty chicken and think rinsing the chicken after brining defeats the purpose : The purpose of (dry) brining is seasoning the meat (so not just on the outside) and changing the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. So rinsing will only wash off the excess salt while the meat itself will stay seasoned. If you pat it dry after rinsing and place it back in the fridge for an extra hour the chicken will be dry enough to get it nice & crispy after roasting.

[@ma.theresagantan5613]

I just liquid brine mine 😁

[@strenuousspider9525]

Could I use any kind of salt or does it need to be kosher.

[@birdiekay686]

This is such an informative comment, thank you for sharing!

[@drasticbread249]

Haha I should have read this comment before I put my chicken in the oven, it was almost inedible from all of the salt in there! Oh well I have another bird brining in the fridge so I will definitely be using your advice, it’s much appreciated!

[@gabeoleinik4435]

Rinsing chicken is a sanitation nightmare. You're splashing all the nasty things on the chicken all over the place. He says in the video he brushes the salt away. Don't rinse meats as a general rule.

[@juanesteban8938]

I did this chicken the 1st time without doing the brine process. The chicken was not crispy,. So I did it again with the brine process. To avoid having it super salty as others have said, I made sure to use kosher salt and to brush off the salt (as he briefly implies at 4:04). Woah, what a difference. The chicken was super crispy, really delicious. Quite impressed.

[@nicynodle2]

I know this is years late but thanks for this comment I was about to wash my chicken from the salt

[@juanesteban8938]

@nicynodle2 lol I forgot about this recipe, I'll do it again.

[@boyahode]

wait brush off the salt? did you do anything else to get the salt off???

[@boyahode]

@@nicynodle2SERIOUS 😭

[@FiraFlame]

I brushed off the salt and it still came out so salty 😭

[@larvitardratini5965]

I wish Gordon ramsey had your camera skills because I don't learn much from his videos when I can only see a few atoms in the frame.

[@freedom4all931]

Lol the sniper cam

[@PPPranay]

Yeah the sniper camera guy lmao

[@charlie_mario6292]

If it was zoomed out you could better guess the ingredients. He wants you to buy his cookbooks

[@charlie_mario6292]

Jacob Lahr most of the time he just says something like “add in the milk” or “fold in flour” but almost never tells the viewers the measurements

[@jacob9540]

@@charlie_mario6292 That's because chefs literally do not measure anything in the kitchen. He teaches you the exact techniques and ingredients he uses to make dishes that are already well known. The idea of intentionally extreme zoomed shots to "hide" ingredients is ridiculous lol.

[@NASH62884]

Basics with dadish

[@gustav2140]

lockerboy

[@suade596]

Hi dadish I'm Babish

[@mkaizn]

Why do people always try and “daddy-fy” famous people. Cringe worthy.

[@mr.mellow9713]

kaiz n ikr

[@jdmr1c3ing]

Horny Aleks daddy aleks 😍👅👅👅

[@kushoo3813]

I'm surprised you still haven't made Garfield's lasagna.

[@Slato]

BRUH

[@vpnvpn3031]

LETS FUCKING MAKE GARFIELD'S LASAGNA CMON FOR LIL OLE GARFIELD

[@gavynperez3468]

Its literally Microwave lasagna. What the fuck do you want a microwave lasagna video? 😂

[@ostint912]

There is only two genders well well well

[@scottenchris]

He did as a collab with another youtuber. Look it up.

[@samueljensen8537]

I just finished eating mine, I know I’m two years late but hot damn that was some chicken. And the sauce not only elevates the look but the taste. I still can’t believe I made that.

[@nishatsultana7180]

Was it super salty because of the salt brine? Mine turned out super salty but the flavors were great

[@snigdha3666]

@@nishatsultana7180 I think you're supposed to rinse the chicken after brining

[@TheFrontyer]

@@nishatsultana7180 you should brush the salt off. It will still be quite salty, but not too bad.

[@Craig-ib7gk]

@@nishatsultana7180 You don't need to blast it with salt like he did. He really went to town. And the salt you use matters as well. Course Morton Kosher, no more than a 1/4 cup for a whole chicken, should be ample. You should *not* have to rinse your chicken, as that will waterlog the skin you just worked so hard to dry out. Just brush off any remaining salt.

[@easypeazyglemonsqueezy]

I made this tonight for dinner without the salt brine and it was pretty damn amazing. I did however salt it and let it sit until moisture drew out (about 30 mins). Then I patted it dry, made the herb and butter mixture and then stuffed it under the skin (after letting it sit to get to room temperature and seasoning it with garlic powder, salt and pepper with a little extra butter on top). I popped that 3.3 lb monster in the oven at 375 (pre-heated for 20-30 mins) and cooked it for 55 minutes. I decided that I rather start it off at that temperature and work off of that after 45 minutes to determine if I needed to up the temp or not. Better safe than sorry (didn't want to do all that and have a burnt chicken). I did however, have to turn it around so that it would brown evenly on top (my oven is old) and served it with the sauce you made as well. Made a side of mashed potatoes and sauteed asparagus to go with it. Best damn chicken I've ever had. Moist, perfectly seasoned (if you know what you're doing) and crispy. 😍 Thank you Babish. I'm so crutched with making Asian cuisine and this was the first whole roasted chicken and classic "American" dinner that I've ever made and it came out well. Maybe I'll start making other things outside of the Asian world. 😅

[@_car_cruzr991]

YES GIRL MAKE PIES a good step out of Asia👏🏻👏🏻👏🏻

[@theninjalion2811]

It's really European but anything can be called American, they co-opt everything.

[@_tnk_]

Thank you! this comment was super helpful in explaining in more details what Babish didn’t elaborate on

[@MrFancyFingers]

The NinjaLion Most likely because many of them are European descendents...

[@AmandaFromWisconsin]

@@theninjalion2811 We slapped some cheese on a burger and made it OUR OWN!!!

[@casss2313]

My roommate both work very long hours and typically don't eat dinner so we've been making an effort to start cooking! We did our first roast last week and I think I'm going to try this out for our next one! I love this series, it's really awesome for people like us who've always relied on takeaways and never really had the desire to learn to cook, these videos make it easy!

[@redcrow619]

so how did it turned out (been 4 yrs)

[@joaosturza]

hey babish ,make that one recepie from that one show ,always loved that

[@joaosturza]

i tried at a specific point in the past ,it felt exactly like you'd think

[@rkbkirin5975]

You need to show how to remove the salt cure! I have seen this technique on TV shows and videos and they NEVER show this critical step! Do you just dump away the salt? Is there any washing of excess salt with water (which seems like it would defeat the purpose of drying the skin) or is it just brushed away? What techniques do you recommend to get rid of concentrated pockets of hidden salt that can result in unpleasant salt explosions when tasted? I've tried this curing with a duck which ended up ruined. I know other people who have tried this and their meat ended up being unbearable salty as well. Chefs always ignore vital information like this. If you are doing a basic video then please show ALL the steps especially the ones you think are "obvious" because they are not to people who want to learn.

[@136jab]

seriously... I just came here to comment this, I just made this for the first time and it was super salty.

[@ComradeGrumbles]

@@136jab Did you try brushing? We haven't tried this recipe yet and are curious, but he mentioned brushing in the video and we're feeling confident. What method did you use?

[@136jab]

@@ComradeGrumbles the first time, I tried just removing it by hand. Last night I tried this again (but I only brined it for about 4-5 hours instead of 24 like last time). This time I probably spent 10-15 minutes trying to brush every single bit of salt off. It was edible this time, but still pretty salty. Next time I probably won't bother with the brine at all. One modification I would definitely suggest is to line the bottom of the pan with some aluminum foil, and potatoes and carrots, the first time I made this it smoked like all hell because of all the fat hitting the hot pan and burning, but the carrots, potatoes and foil kept it from smoking at all this time.

[@tomaskalinka5679]

@@136jab What kind of salt did you used ?

[@136jab]

@@tomaskalinka5679 kosher

[@BOYVIRGO666]

Over a year after this wpisode came out and i still prep my chicken this way. Thank ya babi

[@christiandamore4284]

*Peter Griffins Car Panini* MAKE IT HAPPEN!

[@beebajazz]

Christian D'Amore get william osman back on for that, hes familliar witch the practice of cooking with cars

[@mikerotchbernz4789]

beebajazz I think William has bigger problems to worry about than a car panini

[@jap597]

Definitely

[@AzureToroto]

Hmm, the hot dog panini would be interesting. Though it would possibly destroy the Panini Press Grill with the candy.

[@daman031019]

Yesssssss

[@Thee_Sinner]

Oops, I accidentally watched every one of your videos.

[@berika2018]

Uriah Siner same :)

[@Nealrex101]

Again

[@Joshuwaaa]

Binging with basics with babish

[@gulb2028]

A C C I D E N T A L

[@j.simone4796]

that's how my husband and I spent our Sunday lol

[@CheySociety]

Five years later and this method still rocks ☺️☺️☺️ Thank you for upping my chicken game, Babish

[@NineToes821]

When you pulled out the spine, in my head, I heard "FATALITY!"

[@berengerchristy6256]

Jonathan Geier FINISH HIM!!!

[@arashysavage]

I rewatch this every time I want to impress my friends and family also thanksgiving

[@jaronfeld123]

Thank you Daddy Babs

[@skylovefoxandanimexd7660]

Daddy?? Oh..My..god..

[@dancinglikecrazy5510]

I Love this new one

[@juanpablobadia870]

That subtle shade about his roommate moving out

[@SuperShanko]

He moved out? I thought it was a simple single guy joke.

[@HughJNess-ly6er]

Lover*

[@IjeomaThePlantMama]

I think he meant that he cooks for himself. I have a roommate but we don't eat each other's food

[@juanpablobadia870]

Probably, I know in past videos he normally does. As long as they're good. everything is alright with the world :)

[@arbiter-]

I had a dream that Babish was shoving seasonings between my skin and muscle. It was wonderful.

[@crossthekira99]

Arbiter91 replace my blood with gravy please.

[@jayels3036]

It puts the seasoning in the basket.

[@rockinmusicquarterly12]

what the shit

[@challengeaccepted8835]

What the flip

[@s-boy4613]

Uh...I think you need a therapist, buddy

[@jacoborozco5632]

Made this today for a little thanksgiving. Really enjoyed it and had fun making it. Best thanksgiving ever

[@Ljcutie118]

Okay honestly didn't have the time to make this specific recipe but it did help me prepare a pretty delicious whole chicken for my friends. I usually avoided whole chicken because cutting it was a nightmare but with it butterflied it was SO much easier. Plus the salt bath to get the crispier skin. I did not have 24 hrs but I salted it about 4 hours prior the meat came out juicy and flavorful with pretty crispy skin still.

[@niveleur]

Whoa whoa whoa, what happened to your roommate Rashid?

[@ksoundkaiju9256]

Astraeus Stonefeather. Gave him the Hannibal Lector treatment

[@jacpppp]

Astraeus Stonefeather couldn't pay the rent lool

[@kelmars1738]

Remember that episode he did with human meat?...

[@tonycodolo]

Like your no nonsense approach to cooking. Very refreshing, shit we have been doing it for 1000's of years.

[@napalmka1gaming700]

I want to remember this channel forever so that when I’m a Dad my cooking tastes like grandma babishes cooking

[@porkerpiggins1790]

definitely wouldnt mind seeing a short basics with babish about how you so expertly roll your sleeves.

[@joshvela8510]

I just made this, but I added garlic and crushed red pepper to my butter mix. Love this show!

[@Snoop_Doge]

i know a way to roast a chicken: * clears throat * *BOII*

[@Exxzo]

Snoop Doge lmao

[@aaronlumbao5676]

Snoop Doge that made me laugh way to hard 😂

[@73Millerd]

Snoop Doge you saw my comment didn’t you

[@Snoop_Doge]

Emerald King get off your high horses, i didn't see shit, don't flatter yourself, i commented even before watching the videos

[@justinsex9444]

*🅱️ O I I*

[@BigSchmitt1989]

Tell me more about removing the salt. I tried brushing it off as best as I could but it was still overwhelmingly salty.

[@lt-yx1hx]

Just wash it off

[@_miguel_jm6140]

Good ol' rinse will do it

[@CyberAngel32]

@@_miguel_jm6140 And defeating the whole purpose of drying it out as much as you can. Do not introduce water after the brine

[@_miguel_jm6140]

@@CyberAngel32 Rinse and then pad it dry

[@SambabaL]

Rinsing won't defeat the purpose. The purpose of (dry) brining is seasoning the meat and changing the structure of its muscle proteins so that they’re better able to retain their own juices. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. So rinsing will only wash off the excess salt while the meat itself is seasoned and stays seasoned. If you pat it dry and place it back in the fridge for an extra hour the chicken will be dry enough again to get it nice & crispy after roasting.

[@dylanusmagnus]

Hey man, just wanted to say how great this recipe is! I cooked it last night and it was divine!! Keep up the great work Babish, I love your work.

[@BigDraco88]

Banish, I cooked this on Thanksgiving, and this is the best chicken I've ever had. And yes I've had too many chickens. But on 450F actually burnt the chicken skin in 20mins. So I dropped the temperature to 375F after 20mins, and same 45mins total time, it came out perfect. Everyone should roast their chicken like this😋😋

[@rocketman2379]

I love how you explain stuff, straight to the point, not like other cooking youtubers who drag the video too long

[@petertilly9401]

God, every one of these episodes is a master piece. You are KZbin’s resident chef.

[@summerrose3368]

Peter Tilly he is awesome and i'm glad i've found his channel but talking top notch there is nothing and no one above chef john from food wishes! NO NO NO this is NOT about opinions xD

[@petertilly9401]

I guess I have to check him out then!

[@gendertoads]

“If you’re like me and you live alone” *What happened to Rashid, Andrew*

[@Killykat]

He cooked him. Just wait for the video.

[@sleightlyhandy889]

Hannibal video... He had to make it as accurate as possible

[@speedydraw]

hes home for the holidays.

[@pantrymonster]

That's what I was thinking!

[@SuperShanko]

+A Nein Clearly that pasta salad was to fatten him up.

[@vguardie917]

"Or if you live alone like me, single tear" haha I lost it, I love the dry humor to go along with the amazing food

[@v9shoty458]

I've made the 3 times now and I've nicknamed this recipe gods chicken because eating this shit is a religious experience I'm telling you right now if you havent made this MAKE IT. For babish: keep it up man I've seen every single one of your vids I love them they make me happy so thanks

[@dauntedcow8967]

How do you get the salt off

[@lt-yx1hx]

@@dauntedcow8967 just wash it off

[@Stollefson84]

I made it and it was like chewing and swallowing water from the Dead Sea.

[@Xaielao2]

I'm doing this chicken for my new years get-together with a couple of friends. Already have the chicken brining in the fridge. It's gonna be delish!

[@StayZero556]

We had a much smaller get together for Thanksgiving this year so I did a chicken and I used this recipe. I didn’t make the gremolata but the chicken itself was unbelievable. I don’t think I’ll roast a chicken a different way ever again. 🤤

[@136jab]

Ok, so I feel like I am definitely the target audience for this series (mostly I cook a lot of pasta because it is easy) the only other recipe I have tried is the sheetpan salmon with potatoes and asparagus which came out amazing. I have now tried the recipe in this video twice and I have a few comments. 1. removing the salt brine is not properly explained. The first time I made this recipe I tried brushing it off by hand and it came out inedibly salty (I had to throw it out). The second time, I spent 10-15 minutes brushing all the salt off and it was still too salty (but not inedibly so) I doubt I will try brining it next time. 2. I highly suggest lining the bottom of the pan with aluminum foil, and some roasting vegetables (I used potatoes and carrots this time). The first time I made this recipe I nearly got smoked out of my kitchen because of the fat rendering out of the chicken and directly hitting the hot pan, the second time I made this there was no smoke, and I got bonus roasted veggies for the side...

[@msjp81]

We're then going to add the juice of the lemon, which you can see through the loosened fingers of my hand, this is catching the seeds and finding any cuts i didn't know i had

[@alexanderpeach8296]

Ima say it again Moms spaghetti

[@justinsex9444]

Snap back to reality Oh, there goes gravity Mom's spaghetti.

[@Exxzo]

Make it happen

[@MostLikelyMortal]

Emimem just opened a restaurant in Detroit named Mom’s Spaghetti. Gotta love it

[@Тимур-ц7ь5ц]

hi dude!

[@MtnNerd]

Poor non-Italian family in the hood= probably Chef Boyardee

[@7752]

I just cooked my first whole chicken, a task I’ve spent my adult life not feeling competent enough to do. It was awesome, thanks for breaking it down!

[@PM-ql1nx]

I made this chicken with the sauce exactly to the recipe. Excellent. That lemon parsley sauce was great.

[@Boston-prince]

If HE is single, then I'm defintely dying alone

[@bw0716]

the creepy bald guy who cant cook for shit is single? duh

[@FrostedFlakes1800]

@@bw0716 the chill, funny, sexy voiced, talented and amazing cook is single, idk who ur on about bro

[@toxixbob8375]

@@bw0716 someone's jelly

[@kitsunnnneee]

@teddy why tf are you even here and reading enough comments on his videos to reply to one?? Lol

[@IrishRepoMan]

@@bw0716 And if you look to your right, you'll see the internet troll. They don't tend to live long because when one sees a troll, one shoots to kill.

[@Lauth92]

I just made this the other day, and it was absolutely amazing, thank you so much for the recipe and the in-depth walkthrough! As a european I have a small request, if it isnt to much of a hassle for you, could you also name the degrees in celsius? Would make my life so much easier! :D Thank you so much for all the videos!

[@matthewmandregan1467]

I have a real love hate relationship with this channel. I've been cooking for my entire career. I started in a sandwich shop at 13, moved to Pizza Place (Moose's Tooth, look it up) and have spent the last few years working with some really great chefs at a few different restaurants. I was passionate about learning and joining a new team always excited me and terrified me at the same time. But, almost two years ago I started getting sick, a year and a half ago I was diagnosed with cancer. I tried to keep working full time and do my treatment but my body wasn't up to it. Eventually I had to leave my job, and sadly I was replaced before I could go back. I fell face first into drugs for a few months and ended up in a rehab center, leaving cancer and drug free. I was given an opportunity to try out at a local place after not cooking for 9 months (not even at home.) I felt that any passion or excitement I had felt before was gone, and all I was left with was this overwhelming fear of failure. That feeling, along with the stress of living in a car during the winter in Alaska tricked me into quitting after less than a week. The next place I went was out of business a couple weeks after I started. And I ended up working with a chef who was running a couple of different restaurants, he let me name my price and pick my schedule. Sounded to good to be true, because it was. (Not his fault.) As promises became daydreams, the love I once had for cooking became a distant memory. Truth be told it was gone before the cancer was, but I don't know how to do anything else. I ended up leaving that position, and moving to a remote island over 700 miles away from the nearest real kitchen. The store here has a produce selection that can be counted on a full set of fingers (literally.) I've made a promise to myself that I would try something else before returning to work in another kitchen. But watching these videos has inspired me to cook again, even if just for myself or a loved one. Which I really appreciate. But I can't find the ingredients for any of this stuff so it's frustrating. Almost worth moving back to the city.

[@CCGMASTER]

Ay I love moose tooth. 907 represent.

[@catlover732]

Lol bruh too bad they cured ya.

[@vertical7747]

Well that’s quite the story my guy

[@_car_cruzr991]

man, I feel you, I'm only 14 and I can relate to this... yesterday, I tried to kill myself by drinking bleach and ended up not sleeping the whole night and threw up blood now I'm happier now that you can recover from sort of the same experience and I'm glad I found someone like me but less suicidal ps I didn't really drink bleach, I just ate too much food but the throwing up and sleeping was real

[@rabbitmmms]

I did this for Christmas this year. It worked! And everybody loved it!! ❤️ onwards to the next basic lol

[@Juni2497]

My wife and I made the chicken today, awesome results! Thanks for the help, will definitely be making it again

[@christopherbrummet4997]

Just made this: Holy crap is it amazing. I clearly didn't clean off enough salt from the skin, but it's still such an amazing dish. OM NOM NOM

[@yahcobel622]

He has a very different definition of “basic” then I do...

[@assmuchsupreme1]

It's the basic of high end lol

[@afrochickenboy]

Basic in terms of technique and ingredients, this isn't "basic" meaning stuff you probably have on hand or can be made in an hour. Edit: wait he even said you can skip the salt and fridge for a day step. And the sauce has common ingredients

[@yahcobel622]

@@afrochickenboy OK CHEF SEAN!

[@LestisCae]

these are the basics of cooking, did you think it would be instructions on how to empty a packet of soup base into instant ramen noodles? basics are not basic

[@yahcobel622]

@@LestisCae dang why is this comment section so heated.

[@Yanb57479]

“I don’t remember the last time bacon fat hurt anything, except my..... arteries.”

[@Mateusblegal]

Can relate

[@burgernthemomrailer]

I watched the video too, what a coincidence

[@FerociousSniper]

I never tried cooking a whole chicken before watching this. After watching this, I have been spatchcocking them. It's so easy, and I just throw whatever seasonings I feel like on it. Comes out great, and I have leftovers for days.

[@jaimiepolsz7838]

Andrew... I thoroughly disemboweled a chicken, and it’s all thanks to you. It’s in my oven, right now! You gave me the confidence to cut actual bones with a knife. Scary! But it’s cooking up nicely! I focused on the meat and skipped the sauce, this time around. But let me ask your advice on one component: Is the room SUPPOSED to fill with smoke? The chicken looks awesome and isn’t burned at all, but my oven started releasing smoke pretty much immediately. I’ve got my microwave vent on high, and my kitchen door open, and it’s still pretty smoky in my house. Is this normal? Something I should be doing differently? Appreciate any feedback! - feedback from a non-Babish would be okay too! :)

[@emirhantekez8667]

The amount of salt he put on the chicken is equal to the salt in Overwatch competitive

[@אדם-פ3ב]

nice

[@DA_BOID]

In all seriousness, is the multiplayer for that game still good or have the players moved on? Thinking about getting it as a gift.

[@אדם-פ3ב]

Still good, I play it pretty much eveyday

[@AmandaFromWisconsin]

@@DA_BOID Why are there so many gamers on KZbin? I've never been a gamer in my life.

[@cristinaarnett3299]

Made this tonight. Skipped the salt brine, partly because I forgot to do it last night and partly because I read through the bad comments earlier and no one had good luck. So I sprinkled a bit of salt over the bird an hour- 1.5 hours before I actually put it in the oven. Made my butter mixture with half a shallot finely minced, ground thyme, pepper, a bit of minced garlic (I cheat and get the preminced stuff in the jar) and dried rosemary from the jar, and REAL butter- don't ever use the nasty tub butter (for anything), it's poison. I'm not rich enough to get super fresh expensive herbs all the time, but the dried stuff seems to work ok, so don't be scared to not get fresh herbs and spices! I'm definitly no professional, but this also isn't my first rodeo. That being said, I used way too much butter lol. The chicken came out beautifully. I cooked it at about 350 for probably around an hour- it temp'd a bit high, but it tasted great, and wasn't rubbery or anything. I was shocked since it was technically way over cooked. The seasoning was SO good, but my god, was it buttery. My suggestion, if you're a novice, is to skip the salt brine (since that is really just to crisp the skin) and sprinkle a bit of salt and pepper over the skin an hour before baking, it's still a beautiful brown, and watch the amount of butter you use. Season more than you'd think to in the butter, but don't use more than 3 tablespoons or so. You kinda can't go too much of a good thing, butter is life, but my lips are still greasy 3 hours later lol! Also, check the bird, if it's starting to look a bit brown, pull it out and take a spoon and spoon the drippings over the bird so everything stays moist, and do this every so often. That really helps the skin brown, having the melted butter spooned over top. And when you take the bird out, when it's rested, take the drippings and make a pan gravy. There is nothing more wonderful in the world than a homemade pan gravy from drippings!

[@designworksdw1949]

These are the kind of cooking videos the internet needs. Quick cheap delicious.

[@jasminewalters7996]

I had the same problem with the chicken turning out too salty. So I used it to make a salad instead and it turned out really good! I chopped up some romaine, cucumbers, carrots and tomatoes. Then added strips of the chicken and some cheese. I used a light sesame dressing and mixed it with the gremolata babish made in the video. You can make it however you want but I would recommend not using a salty dressing.

[@MstrTy5]

I've made this with the addition of sage. It was honestly the best chicken I've ever had

[@cannedwater2687]

“Dude, that chicken just got roasted” “Stop, its not funny” “Ok”

[@deanshelton913]

First off, I'm a big fan I've been watching you since the beginning. I love your work. I got a question . You never really explained what to do to finish off the dry brine. Am I supposed to clean the salt off? Should I leave it completely salted? You use a shit ton of salt in this video. You literally dumped a box. Please explain. instructions unclear. My body is very well preserved now, and my version is inedibly salty.

[@mrfister1234]

Yes! Take the salt off. He implies it and kinda does it at the 4 minute mark but remove the salt!

[@artist92543]

Rinse it then dry it well.

[@WiseLongBeard]

I just brushed it off and the skin was a little salty, but the meat was protected by the skin and the whole thing came out great.

[@ngc_au]

I used a dry paper towel first to remove the obvious clumps of salt. I had some difficulty removing some of the other bits so used a clean wet towel to get the rest, making sure to get into all the nooks especially around the wing. I then pat it dry once more with clean paper towels. It didn’t turn out too salty like some others have said, and was crispy to boot. I did only have the salt on for 4-5 hours though. Hope this helps.

[@laineystowe6913]

So I tried this! The chicken was incredible, the meat was cooked perfectly, however... When I try to take the salt off the chicken by just brushing it, it clearly did not work very well. The skin and the first layer of the meat were so salty that I'm pretty sure my husband and I didn't know if we were eating chicken or drowning in the ocean. You didn't really have a part showing you taking the salt off of the chicken. Would anyone recommend washing the chicken off after the brine? Or is there a better way?

[@oregonpatriot1570]

I agree. Pouring that much salt on and then showing it magically gone is a *HUGE* mistake in this video. I've been dry brining poultry for years and I would never use that much salt. There's a great calculator online if you search for _'Salt Your Meat'._ All you do is enter the birds weight in pounds. The salt is shown in grams. (if you don't have a kitchen scale, you should. They're under ten bucks) Hope this helps!

[@jasperalmoore]

I made this for our Christmas dinner, this weekend. I probably could have brushed the salt off a little more thoroughly, because wow was it salty, but other than that, it was amazing. Skin was crispy, meat was juicy. The buttery rub under the skin makes a huge difference, and the lemon garlic sauce on top blew me away, considering how easy it was to throw together. Oh yeah, and my 4 year old, who has recently given up on any chicken that isn't shaped like a boot, said the chicken was delicious too!

[@skippss01]

This is how I prep all my whole chickens now. I just changed up the spices here and there.

[@JerryC25]

Garlic crushers are terrific

[@appa609]

"for at least 4" lol I'd eat that for dinner alone.

[@retropulse03]

I feel super guilty watching him use his kitchen scissors to cut meat/bone, and here I am using it to open containers and boxes and shit lol

[@keithklassen5320]

Why not both?

[@purpzzz7]

Por qué no los dos ?

[@biruta567]

Made this for Christmas dinner... of my... Best roast I've ever had. Thanks

[@raysjonclark9410]

Made this twice so far and both have been amazing, even fed my family for Christmas but this time my gf wasn't feeling the gremolata on the chicken. So I felt like it would be great on pasta so I made the sauce as suggested and put in two tablespoons of flour to make into a roux. After that went blonde I coated it on linguine noodles and afterwards I was the man of the hour. Thank you Mr. Rea!

[@raysjonclark9410]

Also the linguine noodles were boiled in the home made chicken broth from the spine.

[@bfollmann]

Do anything from Food Wars! Shokugeki no Soma

[@kelseysavage2563]

Bruno Follmann this would be amazing! I tried to make the soufflé omelette and it was such a nightmare 😂 either fluffy but raw or over cooked and fallen there’s no middle ground

[@JayDeeMarvelMusic]

Yes!!!!!

[@Night_Owlette_30]

Kelsey Savage you have to have a reeeeeeeealy low heat, the lowest your stove can go. That's the secret

[@Mugslo]

I would love to see babish on the cooking show chopped. I would like to see the creative parts of babish

[@camm6991]

"Single tear" Babish stop summarising my life 💧

[@moocow2oo426]

I just pulled my bird out of the oven about 45 minutes ago. I already have a chicken noodle soup going that is using this chicken. I rinsed off the salt after a 24 hour, give or take like half an hour brine. The only part that I can say is a bit too salty is the skin and that is probably because I used salted butter for the under the skin rub. One thing that is very prominent is the flavor!!! This has such a huge amount of flavor and I honestly can't believe that I made it!!! I don't remember the name of the sauce that he puts on at the end put it is totally worth doing! It really brings the flavors together into a wonderful collide of flavor. I am GOING to make this again very soon. I am going to use unsalted butter next time to see if that makes the skin a bit better. (I do love salty things though so I didn't mind how it was)

[@LordMabalon]

I made this roast chicken recipe for myself tonight; it is the first time I've attempted roasting a whole chicken. It turned out impeccably crispy on the outside and juicy on the inside, and the gremolata was delish.

[@InfiniteAthletics]

Going to need to give this a try this holiday season! :)

[@adybli36]

This guy literally does nothing but comments on KZbin channels all day. No one wants to see your cookie cutter fitness channel.

[@marblefan500]

Having a bad day?

[@jamespattison8387]

adybli36 jealous?

[@IjeomaThePlantMama]

adybli36 he wasn't even promoting himself. You did it for him🤣

[@wchi8391]

Infinite Athletics nigga I see you every where

[@MimoTooThanks]

I'm confused about the salt part. Once the time passes do you wash it off with water or just brush it off with your hand or something like that?

[@soulocz]

Brush the salt off. Do not rinse the chicken

[@maneaterbug]

The entire point of the salt is to dry out the skin so it can be crispy, to wash it with water would make the whole process pointless. Also don't ever rinse poultry, it's not sanitary.

[@MimoTooThanks]

Owen Burr thanks for the tip

[@wittek0284]

I tried this chicken recipe twice, everytime it is much too salty. Any tips?

[@maneaterbug]

When I made it I actually just skipped the salt brine and just salted before putting it in the oven and it came out super tasty and still plenty crispy!

[@TheBeakedRook]

2:13 Babish's recipes explained in little than 2 seconds.

[@ElderMillennialStuff]

Made this for my dad on Christmas since he doesn't eat beef or pork. It was amazing everyone tried it and next year we will just have Chicken.

[@Silverbreez1701]

OMG, I just made this 2 nights ago.. and it was fabulous.. literally the best chicken I've ever made. Thanks Babish! love the channel! and love the teaching.

[@thatdudebro]

how badly did you want to hear the "fork don't lie" test on that skin ?

[@PilsnerGrip]

People refrigerate garlic? Madness!

[@chemistryz5682]

Basics With Bae ☺️

[@DanMeagher]

I have my first ever spatchcocked chicken prepped and sitting in my fridge ready for cooking tomorrow. Can't wait to see how it turns out. Thanks Babish.

[@coolio32123]

Daniel Meagher how’d it turn out? I have mine in the fridge for tomorrow! Did you wash your brine off before you put it in the oven? A lot of people said it was too salty...

[@bdufek1]

I just got your new cookbook, and I just want to thank you for being an inspiration to me and many other people that watch your channel. Keep up the videos! Can't wait to see what new recipes come out in the new year.

[@killme8488]

... people refrigerate garlic? that's a thing people do?

[@MtnNerd]

kill me Depends on the climate. The air is very dry here so the garlic turns into shriveled sadness if I leave it out

[@einsteinx2]

I...I...didn’t know I wasn’t supposed to 😔

[@mattlietz5253]

Ben Baron it really depends where you live. If you live in a drier climate it’s usually a good idea to refrigerate garlic as it will dry out but if it’s more humid it’s alright. So for example for me in Edmonton I can leave garlic out in the summer when the air is more moist but in the winter the air dries out so I must refrigerate it

[@randomalex2891]

I'm waiting for him to say the word moist with his deep toned voice

[@danellyatt9842]

You didn't show how to remove the salt cure from the chicken

[@DachampsterStudios]

Dan Ellyatt brush it off

[@rexevans100]

You have to suck it off with a straw

[@stupidoptical]

T SexyRexy nice

[@quinnsoutar2196]

I cooked this up x3 for Christmas dinner - blew everyone away with it. It tastes outstanding, even with a vegan butter in one bird's case! Definitely give this one a try

[@maireadoneill9604]

Make sure to use Kosher Salt, I made the mistake of using Table Salt and even after vigorous brushing, the chicken came out way too salty. Lesson learned!

[@LifeWithLucasJames]

Mairead O'Neill ha! Idiot

[@BigSchmitt1989]

I used kosher and it was still TOO SALTY

[@tefras14]

Teach us sensei!

[@williamthebutcherssonprodu227]

Can you do Meth from breaking bad?

[@Antphoneigh]

Breaking Bread.

[@AnyKeyStart1]

SOOOOOO how do we get the salt off rinse, shake, brush?

[@AlexisGarcon]

Tried it, and it was incredible! Don't like the acidity of the lemon juice that much tough, so I'd reduce to half, or balance with more parsley than what I used. Loking forward to trying more basics!

[@CatastrophicPanda]

My husband and I made this tonight and it was so good! It wasn't in your cookbook, but now I'm gonna try to make every recipe in there.

[@morganr.2460]

I tried this recipe but I forgot to remove the pile of salt from the chicken and died of sodium toxicity, 0/10 would not cook again

[@kadenmontoya9126]

Morgan Ceann same

[@freezypeach6755]

Morgan Ceann I removed the salt but it was still salty af 😭

[@wittek0284]

Karlee Kendall Same... Is there a trick or something to make it less salty? Anyone?

[@JohnSmith-rf1tx]

Wittek Zwolankiewicz - Try using ~double the amount of salt you used last time. The reason so much is sticking is because it's too wet after drawing moisture from the chicken. Doubling the amount of salt should leave it dryer and it should come off better.

[@aydenkoyanagi1727]

Please tell me you didnt use sea salt or god forbid Table salt

[@Cambone13]

Living alone? Did you kick your roommate out now that you're making that sweet Squarespace cheddar?

[@stoutyyyy]

Didn’t you watch the Hannibal video?

[@jodawoe]

What happened to his roommate?

[@jodawoe]

I mean, it really doesn’t matter, but he had a roommate not too long ago...

[@bradenrose6807]

I was just thinking that

[@Chemeleon15]

Joe McGregor He’s still there. You can hear his voice in the “night Before Christmas “ podcast (end-credit bloopers) from this morning. He doesn’t have to be in every episode, he’s a teacher for god sake. That’s _beyond_ a full-time job.

[@2034niko]

They're not asking about him because he's not in this video, they're asking because Babish said he lives alone

[@jodawoe]

Chemeleon15 I was just curious dude. Not tying to cause any anger...

[@HerbivoreJesus]

I agree with people saying the part about removing the salt should have been explained because it has caused a lot of confusion and a lot of people left with an overly salted chicken

[@KissMyConverseFool]

@Quick Caliber they are either not using enough or not using big enough grained salt and it's dissolving and running into the chicken.

[@thewhitelynx8492]

or you can place some big chunks of oranges inside it, some garlic cloves under the skin and put some cheap dry rub on it and it will turn out really good.