anybody can have a YouTube show only put stuff in the butt that you're not gonna
eat eh you know that place hi everybody my name's Alex Napoli and this is health by
Napoli this show where we only cook healthy
food that doesn't suck what I'm working with today it chicken onion lemon
miscellaneous herbs butter and aluminum free baking powder so naturally I'm gonna be
roasting a chicken roasting a chicken is super easy it's so delicious
lets do it this is a really big chicken when you're buying a chicken what you
want to make sure is that it's organic you want to make sure that it's free
range you want to make sure that this chicken had a pretty decent life so make
sure you're always buying organic when it comes to meat please please please
please and what you want to do before you
start getting in here you really need to check the label because you need to know
how many pounds this chicken is this is five pounds even five I can remember that we need to get in here
there's obviously some blood and some goo and some yuck so you really want to do this in
the sink welcome okay so I've got my chicken in the thing
i'm gonna take a pair of kitchen scissors and i'm just gonna get into it
you're gonna want to keep these giblets because that when we make our stock
later you can use them in there you don't want it rinse it you just want to
Pat it dry so really just take the paper towel and get it dry now back to our pan
so you want the chicken to dry out a little bit so I'm just gonna put this
aside while I've put together what I'm gonna be layering on here so I'd like to
do this in the mortar and pestle you can do it however you want so I'm taking my
fresh herbs this some very dry rosemary that smells good I've got some
oregano that was thyme this is oregano it doesn't really matter what you use these are
just kind of classically chicken flavors so I've got all my fresh herbs I feel like these
all go really well with chicken pestle wait mortar pestle , pestle mortar? smash it you could do this in a little blender if you wanted
like a bullet is just kind of fun and old school now you've reached this kind of like paste
like consistency and everything's just well combined and kind of crushed up so
now we're gonna add in some salt a healthy amount of salt about a teaspoon
of this baking powder so the reason for this if you watched my recipe chicken wings
you'll know that baking powder helps crisp the skin up of the chicken if you
don't want out it you don't have to but it just really helps give that crispy
skin that you're looking for now let's add the butter just what butter I had
left exact measurements hard butter is my like pet peeve in life if I go to a
restaurant and you serve me bread with hard frozen butter that literally just
came out of the deep freeze you're getting like a three star them Yelp
reviews that's how you lose stars for me alright we got our super herby butter don't judge me okay I'm gonna
take an onion slice off the bottom slice off the root at the top take off the
skin I'm just gonna place this into big chunks we're not actually gonna be
eating this now we're gonna put those chunks underneath the chicken okay
very important that you want to cook your chicken breast side up or else your
breast meat it's gonna be totally weird when it's done cooking so just take these
onions and just layer them below really we're just making a little bit of a bed
or the chicken to lay on it gives a little bit
room for the drippings to kind of fall on a not just stay like on the chicken
into the cavity where we took the giblets from I'm just gonna cut up a
lemon and an onion again you do not have to be precise here none of this is gonna get
eaten but technically you don't actually want to stuff a bird anymore you don't
want to put something inside a bird because chicken are very easily
contaminated with salmonella and the inside cavity doesn't get as hot as the
rest of the bird so you might have drippings that have salmonella in them
dripping into the dressing or the stuffing and then it never gets hot
enough inside there to kill it is that a life lesson it sounded really deep we're
gonna take all this lemon and onion and just get it in it's kind of nice if you
kind of squeeze it a little bit in there like really pack it in cause that's
gonna release some of the lemon juice before it's even started cooking which is nice
we got our butt stuffed real good here wash the hands so this is called cooking twine
butcher's twine what we're gonna do is just kind of tress up the legs of our
chicken here I'm gonna take it kind of around the front so you're dropping it
at the front you're catching the wing the little winglet and then you're
coming down and around do it just tress this bad boy up that's as good as it's
gonna get technically you don't have to do this if you don't want to tress up
your chicken it's really not a big deal don't worry about oh sugar sucks that was
like my non curse word mixed with my curse word so it made it kind of
irrelevant to say sugar because I said fck anyways so a bird is like packed in here
now we're gonna cover it our delicious herb butter get in here and
like my massage your chicken
this is like a pretty intimate moment
*singing - if you can call that singing*
that's how this makes me feel really you want this bird covered in delicious herb butter perfect perfect
now the other thing you can do if you're very adventurous you can
lift the skin up and push lumps of butter between the skin and the meat so
we're gonna lift it up and we're just gonna like kind of move some chunks of
butter underneath the skin you'll notice that I've taken off all of my jewelry
because you do not want to be doing this with your expensive or inexpensive
jewelry okay so this chicken is ready to go into the oven you're gonna throw it
in the oven preheated to 450 degrees for 10 to 15 minutes then you're gonna keep
the door closed what were it to 350 and then do 20 minutes per pound you
literally don't have to do anything you don't have to baste it you don't have to
check on it keep the door closed and then we're gonna check on this in just
about two hours and we're back it's been about two hours so I'm gonna take the
chicken out of the oven and see how good it looks
safety first oh yeah all right this chicken looks amazing
let's check the temperature okay you want to check through the drumstick and
the breast but don't touch a bone we have 165 so
we're good so we're gonna cover this with aluminum foil and leave it for
another 10 minutes so the reason that you want to cover it and let it rest is
so that juices can redistribute that's what the
internet called it but really with any meat that you cook you want to let it
rest for a couple of minutes so that when you cut into it you don't just lose
all the juices okay guys so this is nothing time to chill out and rest
go let's get in here oh my god you're gonna be so happy cut off this
make-believe dress that may or may not have done anything at all and now I'm
going to show you this beautiful juicy breast that we're gonna dig into so a
good way to do is kind of just cut down into the middle and then you can
peel the whole breadth away and then cut down the side you can really smell the
lemon now that the cavities opened up that was easy one whole breast if you want to
see how to take apart this entire chicken and turn it into stock be sure
to watch my next video because I'm gonna show you how to do that but for now we
have this beautiful chicken breast and wings and I and drumsticks it's super
juicy it's really delicious you get the hint of all the herbs that
we put into here the skin is nice and crispy this is just the perfect chicken
so if you want to learn how to make this be sure to click below for the full
recipe and like comment and subscribe if you enjoy cooking with me today
hopefully it's helped you learn how to roast and delicious chicken alright see
you next time man
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