tag:blogger.com,1999:blog-7173052990851751381.post4219971236392266886..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: The "Ultimate" Roast ChickenChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7173052990851751381.post-3269540645726344162019-06-18T21:03:23.265-04:002019-06-18T21:03:23.265-04:00Hi, This looks Amazing!! I definitely want to try....Hi, This looks Amazing!! I definitely want to try. I have a question, for us folks that don’t have meat thermometer’s (must buy one ASAP) how do you work out your Chicken cooking times? Obviously you can go by the look of the chicken as well but is there some standard you follow? I have read 20Mins per 500g would this sound correct to you? And does cooking the Chicken at a higher temp like 200c mean that the chicken is cooking faster? (Sorry for my silly questions) I just think there should be a Cooking Chicken book for Dummies haha Anonymoushttps://www.blogger.com/profile/06332364837291463033noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72965700611971323892016-09-19T15:12:37.470-04:002016-09-19T15:12:37.470-04:00Chef,
I am new to your site and have not yet had t...Chef,<br />I am new to your site and have not yet had the opportunity to try many of your recipes. I did, however, make this roast chicken just a few nights ago with a 6 lb. bird I bought for the 2 of us. I must have been REALLY hungry when I bought that one. So, other than operator error in using a touch too much salt when making my compound butter, the meal was deemed a "Redo" in our house. The flavor of the fresh lemon thyme and rosemary from my herb garden (and 2 huge sprigs of fresh sage in the cavity) was throughout the meat and my wife, bless her soul, actually said it was the best white meat she had ever tasted. It is my ultimate goal in life to please her so for that I thank you from the bottom of my heart. Since this meal was such a success I am afraid the bar is now set quite high for you.<br />Thanks, ShawnAnonymoushttps://www.blogger.com/profile/18082016494612367744noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72127136800268949872015-12-22T06:43:56.096-05:002015-12-22T06:43:56.096-05:00First of all, i would like to say that i really en...First of all, i would like to say that i really enjoy your recipes and have tried the no kneed pizza dough, which was amazing.<br />I wanted to know if I'm roasting a 2 Kg chicken do i have to pre-heat my oven, and for how long?Anonymoushttps://www.blogger.com/profile/11865252803142410967noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53640238650226055942014-11-27T19:47:11.603-05:002014-11-27T19:47:11.603-05:00Since I had a small family get-together for Thanks...Since I had a small family get-together for Thanksgiving this year, we made a chicken instead of a big turkey. This came out absolutely beautifully. SUPER tender and moist white meat, not to mention the rest of the chicken! The whole crowd said that it was the BEST roasted chicken they've ever had...ever. Thank you so much for sharing this amazing recipe and helping to make our Thanksgiving dinner a success!Aliciahttps://www.blogger.com/profile/10545000894799412326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30709102723097927822014-11-27T19:46:22.965-05:002014-11-27T19:46:22.965-05:00This comment has been removed by the author.Aliciahttps://www.blogger.com/profile/10545000894799412326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2150784501846081682014-11-27T19:46:11.579-05:002014-11-27T19:46:11.579-05:00This comment has been removed by the author.Aliciahttps://www.blogger.com/profile/10545000894799412326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90413528969957189402014-11-07T20:36:02.723-05:002014-11-07T20:36:02.723-05:00Yes!Yes!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54557531805975963532014-11-07T19:45:32.327-05:002014-11-07T19:45:32.327-05:00Hey chef. I love your videos. I'm curious, cou...Hey chef. I love your videos. I'm curious, could I roast the chicken in a cast iron skillet in the oven and then afterwards put the skillet right onto the stove to make the pan sauce? Let me know. Keep up the great work! Thanks for the videos.Anonymoushttps://www.blogger.com/profile/15245838349434187515noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76334026178491760622014-08-21T03:08:49.577-04:002014-08-21T03:08:49.577-04:00Just made the chicken roast and it was delicious! ...Just made the chicken roast and it was delicious! You are the best chef john! I also made your dinner rolls as a side and my family absolutely loved it! No leftovers! Thank you so much for sharing your recipes'! Unknownhttps://www.blogger.com/profile/16667225636139230578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84227802363765767492014-05-04T14:52:58.874-04:002014-05-04T14:52:58.874-04:00THANKS CHEF!!! I just tried this today--I was neve...THANKS CHEF!!! I just tried this today--I was never brave enough to cook whole chickens before you! So easy tho--I dunno why I was so scared. That is THE moistest breast-meat I have ever eaten and the skin was TO DIE FOR good. (I peeled it off the whole dang thing and ate it up, couldn't resist!) I will be doing chickens this way many more times in the future, no doubt! Lots of herb/spice combos to try out!! <3<br />Thanks again!! Judyhttps://www.blogger.com/profile/08132178912597355017noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81810297225871080952014-02-15T22:08:44.237-05:002014-02-15T22:08:44.237-05:00yes, i'd sear skin! enjoy!yes, i'd sear skin! enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8226996883621134942014-02-15T16:21:23.783-05:002014-02-15T16:21:23.783-05:00Hi Chef,
I really like this because of the techniq...Hi Chef,<br />I really like this because of the technique with pan sauce. I did it a couple of weeks ago with a 4 lb fryer and the flavors and moistness were incredible. I'm thinking I can do this with split bone in, skin on breasts too. But can I or should I sear the skin side first?<br />Thanks!Gsweb8https://www.blogger.com/profile/05374481294576230938noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74047149137229786772014-01-09T11:26:20.787-05:002014-01-09T11:26:20.787-05:00Chef John,
FYI, I first found the recipe for ...Chef John,<br /> FYI, I first found the recipe for Niter Kibbeh in one of my old Frugal Gourmet cookbooks along with several other Ethiopian recipes and a description of Ethiopian cuisine. Really good stuff!! This butter might also be a tasty alternative to plain buttered sweet corn, on or off the cob. If you find the Frug's book, also check the injera bread recipe. While not authentic, it's easy to prepare and is a good delivery vehicle for eating many other foods. At least, it's appearance should create some conversation. Thanks. Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55717211154442174392014-01-07T23:30:36.198-05:002014-01-07T23:30:36.198-05:00i'll have to check it out! Thanks!i'll have to check it out! Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30338202524380788172014-01-07T18:04:10.603-05:002014-01-07T18:04:10.603-05:00Chef John,
Have you made or used 'Niter K...Chef John,<br /> Have you made or used 'Niter Kibbeh? It's an Ethiopian seasoned butter concoction which smells and tastes like nothing you have ever experienced. Absolutely TERRIFIC!! I thought it would make a great 'under-the-skin' rub when solid and a great injected marinade when melted. I plan to do both. Comments please. Thanks. Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60236784063803444422013-12-23T23:41:54.104-05:002013-12-23T23:41:54.104-05:00Hello Chef John.
You are my hero, and not just bec...Hello Chef John.<br />You are my hero, and not just because of this recipe either. <br />Anyway, I used this recipe but instead of putting the chicken in the oven, I used a vertical countertop rotisserie (Cuisinart). We had a 7.5 lb capon chicken and it came out PERFECT! In fact, it was the most delicious chicken we've ever had.<br />Thanks for this wonderful recipe.oldwayzhttps://www.blogger.com/profile/06390588160807014460noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45022969382651332262013-09-08T16:11:27.467-04:002013-09-08T16:11:27.467-04:00yes could you post the ingredient list please?yes could you post the ingredient list please?Anonymoushttps://www.blogger.com/profile/00169719225792613161noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55992347216653983132013-07-18T05:40:59.127-04:002013-07-18T05:40:59.127-04:00Hello Chef,
Can you post the ingredient?Hello Chef,<br /><br />Can you post the ingredient?Nyan Lin Htakhttps://www.blogger.com/profile/00506962578089038273noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32409549006518932712013-03-07T01:05:47.401-05:002013-03-07T01:05:47.401-05:00I've done this recipe twice now and it was the...I've done this recipe twice now and it was the best darn chicken I've ever tasted. Thanks Chef John!Thomas Whalen - Portland, Oregonhttps://www.blogger.com/profile/16189611611721235838noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22413659720311972932012-12-07T15:39:25.342-05:002012-12-07T15:39:25.342-05:00Happy to see you are still replying to comments on...Happy to see you are still replying to comments on this old post. I have done this recipe before and it was great. <br> I am feeding a lot of people and was wondering if it would be appropriate to prepare the chicken the day before (stuff the butter, etc). <br>Am I overlooking something to think this is no big deal? Thanks Chef John, you're the <b>best</b>!JoeMcBhttps://www.blogger.com/profile/15435042934200359010noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65637384240270504902012-11-18T14:44:58.973-05:002012-11-18T14:44:58.973-05:00Yes! Works with brined! :)Yes! Works with brined! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51534594778641097742012-11-18T12:40:10.940-05:002012-11-18T12:40:10.940-05:00Hey Chef John! I am really excited about trying ou...Hey Chef John! I am really excited about trying out this recipe... Could I do this with a brined chicken as well? I have been on a brining kick lately, and while I have never brined (or roasted, for that matter) a whole chicken I hear that it is in fact 'the bomb', as the culinary kids on the street like to say. Sarahfaxhttps://www.blogger.com/profile/16920331504672789624noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89759149145203736612012-11-18T12:39:29.946-05:002012-11-18T12:39:29.946-05:00Hey Chef John! I am really excited about trying ou...Hey Chef John! I am really excited about trying out this recipe... Could I do this with a brined chicken as well? I have been on a brining kick lately, and while I have never brined (or roasted, for that matter) a whole chicken I hear that it is in fact 'the bomb', as the culinary kids on the street like to say. Sarahfaxhttps://www.blogger.com/profile/16920331504672789624noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70573193844903664722012-11-16T14:14:42.563-05:002012-11-16T14:14:42.563-05:00Should work on a rotisserie! Not sure about the c...Should work on a rotisserie! Not sure about the cream cheese.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7034988586404948372012-11-16T12:45:41.186-05:002012-11-16T12:45:41.186-05:00Simply awesome! Can this recipe be adapted to the...Simply awesome! Can this recipe be adapted to the rotisserie? I was thinking of halving the butter and replacing with a bit of cream cheese? What do you think?Anonymoushttps://www.blogger.com/profile/03330073106349711421noreply@blogger.com