Hanging roast chicken, with 'nugget' potatoes



An easy way of imitating rotisserie chicken at home. Thanks to Digit for sponsoring this video! Download Digit for free here: https://pixly.go2cloud.org/SH1V8

***RECIPE, SERVES 8***

2 4 lb (2 kg) whole chickens
3-4 lb (1.5-2 kg) baking potatoes
1 lemon
salt
garlic powder
paprika
oil
chicken stock
stuff for a side salad

Place a rack over a sheet pan and put the chickens on top. Heavily coat the chickens with salt, garlic powder and paprika on all sides. Don’t worry if a lot of seasoning falls onto the pan underneath. Move the whole rack assembly to the refrigerator and leave the chickens in there, uncovered, for 24-48 hours.

Peel the potatoes and cut them into 1.5 inch (4 cm) slices.

Prepare the oven by positioning one rack on the very top, and one on the very bottom. If you have a third rack, take it out. Heat the oven to 425 F / 220 C, ideally on a convection setting. NOTE: This temp is just a starting place. You may need to turn the heat up or down as you roast, depending on how the skin is looking.

Using butcher’s twine, tie the chicken’s legs together and send a supporting loop down around the length of the chicken. Loop large metal S-hooks through their legs (you can bend them out of a coat hanger). Put an oven-safe probe thermometer into the deepest part of the breast, and lightly oil the chickens on all sides. NOTE: Oiling is optional. I actually can’t decide which way I like it best. Oil makes for darker skin, but no oil makes for crispier skin, in my experience.

Take the chickens off the rack, and get rid of the rack while retaining the sheet pan underneath. Put the potatoes onto the sheet pan, making sure they’re evenly distributed in one layer. Put the rack of potatoes on the bottom oven rack, and hang the chickens with the S-hooks to the top rack. Pour enough chicken stock into the sheet pan to come 1/4 of the way up the potatoes.

Roast until the skin is brown and the internal temperature is 165 F / 74 C, about an hour. You may need to increase the heat to make sure the skin is brown. Every 15 minutes, move the rack slightly so that all the potatoes get some time directly under the dripping chickens.

When the chickens are done, use an oven mitt to unhook them. Rest them on a clean cooling rack. Take the potatoes out, flip them, then put them back in the oven on the top rack and roast until the tops are starting to go crispy. You might want to turn on the broiler (grill), but if you do, watch them like a hawk.

When done, the potatoes may need some additional salt. Put them on a plate with some carved chicken and a side salad, and eat. Duh.

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    Q: Is it unsafe to use non-food-grade metal for the S-hook?
    A: I'm not sure. The hook doesn't actually touch any part of the chicken you're going to eat, so I'm not that worried about it. Although, I suppose it's possible that you could have some wire that's coated in something that might melt down onto the chicken. Certainly something to think about.

    Q: Do you really have to dry cure the chicken?
    A: Nah, and I'm honestly not sure if I prefer it. I tend to think dry-curing or dry-brining or whatever is overrated. But it definitely gives you a crispier skin. If you want really crispy skin, there's lots of other things you could try too. I'm sure I'll get to that in a future video, but basically you want to do what the peking duck chefs do.

    Q: Do you really have to oil the chicken?
    A: No. I honestly can't decide which way I like best. The oil gets you a browner skin. No oil gets you crispier skin. At least, in my experiments that's what happened.

    Q: Are those really the chicken's knees?
    A: No, I suppose they're technically the chicken's ankles. What looks like the chicken's lower leg is actually its foot, because it walks on its toes.

    Q: Does the lemon inside the chicken actually do anything?
    A: It definitely gets you a subtle lemon flavor in the breast meat, but it's not a huge deal and you could skip it.

    Q: Shouldn't you season the inside of the chicken?
    A: I don't think that really does anything. There's so much connective tissue and bone between the cavity and the meat, I don't think the salt could really penetrate though that. When I've done it, I've noticed no difference. But maybe you might? The lemon is a different matter, because it creates aromas that actually go through the chicken during cooking.

    Q: Does the chicken pick up weird smells in the fridge?
    A: Never that I've noticed. It just doesn't have that much fat (which is what absorbs smells) and its own flavor is very strong.

    Q: Couldn't you make gravy in the pan that had the potatoes in it?
    A: Yeah, there's probably some good flavor left in that pan, and the bits of potato left in it would thicken the gravy for you. But, by the time you got the gravy done, the potatoes wouldn't be crispy anymore, and they don't reheat well. Maybe if you could make the gravy super fast it'd work.

    Q: What do you mean I'll have to experiment with my oven temperature?
    A: You want a temperature that's going to get you brown-but-not-burned skin by the time the interior meat is cooked, and I just think that depends on so many factors. If you're using convection, some convection settings actually lie to you about the temperature — they reduce the temperature you enter by like 30 degrees F to compensate for the fact that convection is more efficient at transferring heat. It depends on how well-ventilated your oven is — the steam from the potatoes could slow the cooking of the skin, etc. It's all just really complicated. I usually start these at 425 F, but a few times I upped the heat toward the end because the skin wasn't getting as brown as I wanted.

    Q: Is it safe to keep the raw chicken uncovered in the fridge?
    A: I can't find any research literature on the subject, but dry-brining raw poultry in the fridge is a very common practice, and I'm not concerned about it. Just make sure that the bird is in a tray that will catch the drippings, and give it enough space in the fridge so that you don't accidentally touch any food to it. Fridge temperatures inhibit microbial activity. Yes some food pathogens can go airborne, but the experts I've talked to have said that's a risk when you do something to aeresolize the bugs — like splashing a lot of water on the chicken to wash it off. The dry-curing process does the things I said in the video — it dries out the skin (which will make it crispier), and it seasons the interior of the meat. You could absolutely skip it if you don't want to do it, but this is a very common practice, and I can't find any documented case of someone getting sick from it.

    Adam Ragusea 20/10/2022 am1:10
  • What if you do this with a whole duck or two?

    tigris115 20/10/2022 am1:10
  • Hi, what’s the string called ?

    Sliced Price 20/10/2022 am1:10
  • Don't forget to enjoy the chicken oysters, it's like filet mignon 😋👌

    Tracey Lafontaine 20/10/2022 am1:10
  • This looks like some kind of sex crime scene.

    KaptKrunkReno 20/10/2022 am1:10
  • Or you can just put the tray with potatoes and stock in the middle of a beer can chicken on the smoker

    Tranquilo 20/10/2022 am1:10
  • Plot twist: Someone buys a live chicken and actually hangs it with a noose

    Marz Oralez 20/10/2022 am1:10
  • What's digit has to do with chicken?

    R G 20/10/2022 am1:10
  • Fingerling potato in chicken dripings

    Kohyar Naderi 20/10/2022 am1:10
  • Definitely going to try this. Thanks for sharing. 😊🐔

    The Crazy Celt 20/10/2022 am1:10
  • I thought you were talking about chickens not money

    Gwen John 20/10/2022 am1:10
  • I did this but with scallops instead of potatoes and now everyone at the cookout was asking what's the secret 😅

    Altair 20/10/2022 am1:10
  • Will definitely try this, but at the 8.20 minute mark, you leg portion looks 'pink'.

    Tony Soprano 20/10/2022 am1:10
  • Would sweet potatoes work?

    Armando Pina 20/10/2022 am1:10
  • My oven like most everyone else does not have a top rack.

    Captain Meowzers 20/10/2022 am1:10
  • I do my whole chickens in a bundt pan and then fill the rest of the bundt pan with potatoes, onions, carrots, and sometimes green perpper. Just like this recipe the vegetables cook in the released chicken fat. 375F for about an hour and half using a 5 or 6 pound bird.

    T Gorm 20/10/2022 am1:10
  • dk why but just looking at this video makes me laugh

    Chiłł 20/10/2022 am1:10
  • Could I, in theory, do this with a turkey?

    BrokenLifeCycle 20/10/2022 am1:10
  • I dont know why.
    First flanxe looks like 2 fat people beung tortured
    Picturing their back

    M A K 20/10/2022 am1:10
  • Oh boy!

    Aaron Gray 20/10/2022 am1:10
  • Enough with ur nerd shit bitch…show me how to hang dat chicken

    Migga Chigga 20/10/2022 am1:10
  • Great video I tried it with a pork roast that was heavenly.

    Firegnome Forge 20/10/2022 am1:10
  • Choke your what??

    H Factor64 20/10/2022 am1:10
  • Hey Adam, add salt and a little baking soda rub to potatoes BEFORE baking to decrease acrylamide production on top of the potatoes. Thank me later.

    Derghi Arrinde 20/10/2022 am1:10
  • One day, I want to have a 20k savings

    Corey Drinks Vodka 20/10/2022 am1:10
  • You just contaminated your salt with chicken salt.

    Scott Nagem 20/10/2022 am1:10
  • Don't normally bother with roast chicken because we eat so many chicken dishes in the week but I may have to try this.

    Frankie Dellar 20/10/2022 am1:10
  • As usual, another recipe I will be doing… and sharing to the FB group that I own. 🙂 Thanks, Adam!

    Carol Hough 20/10/2022 am1:10
  • tip: get yourself a rotisserie oven. best kitchen tool i own. every time i buy chicken i just plop it into the machine with salt and pepper and in like an hour comes out a beautiful, golden chicken that i'll then use for easy meal prep.

    Skymagictoo 20/10/2022 am1:10
  • Back in 2017 Boston market had their roasted potatoes which were cooked in the bottom of the rotisserie ovens. All those drippings. They were amazing!! Wish they bring ‘em back

    uberempty 20/10/2022 am1:10
  • My fiancée and I tried this method using lemon, garlic, rosemary and onion stuffed into the chicken and it was the best roast chicken I've had in my life.

    I would happily invite you to be best man at our wedding for this

    Lilith Stenhouse 20/10/2022 am1:10
  • I think I love you Adam

    Lasdudas 20/10/2022 am1:10
  • I don't think my standard-size oven is tall enough to hang a chicken

    Lori Carson 20/10/2022 am1:10
  • My thirteenth reason to live 🥺😍7:30

    Raph 20/10/2022 am1:10
  • FINALLY someone who seasons the bird BEFORE trussing…👍🍻

    Maplehouse Knives 20/10/2022 am1:10
  • I love the idea of this method and can’t wait to try it!

    amaizing 20/10/2022 am1:10
  • Amazing videos. So practical. Looks like fun

    Armando Pina 20/10/2022 am1:10
  • That is a really good idea and im definitely gonna try that . It really looked so delicious 😋

    Keith Taylor 20/10/2022 am1:10
  • What happens if you parboil the potatoes prior to roasting? I’m wondering how things stack up against the usual fat-roasted techniques compared to a fat-dripped one

    FartMaster64 20/10/2022 am1:10
  • This chicken will have zero flavor on the inside. But that's how you muricans like your meats

    moenibus 20/10/2022 am1:10
  • What did the final chicken say when Adam was nervous it would fall?
    Truss me.

    Bronze the Sling 20/10/2022 am1:10
  • Excellent

    mikemorrison281 20/10/2022 am1:10
  • Me: vegetarian

    YouTube:

    Kushagra Bajpai 20/10/2022 am1:10
  • Adam you always talk about the problem
    if white meat cooking faster than dark for chickens and turkey. My solution is cut the thighs and the wings before you put in the oven and easily take out the breast 1/2 hour to 1 hour before you take out the thighs . you will cut the bird anyway so why do you have to put it whole ?

    Khaled Zurikat 20/10/2022 am1:10
  • Have you ever questioned the practice of tying the chicken? I do the exact opposite : separate the thighs to allow them to cook on the inside of the thighs

    Khaled Zurikat 20/10/2022 am1:10
  • i love how the most watched point is after the ad

    Piechew Community 20/10/2022 am1:10
  • Attach fishing line swivels to each tether so the Chook gently spins as it ..roasts?

    CJ Boucher 20/10/2022 am1:10