tag:blogger.com,1999:blog-7173052990851751381.post563353416177030535..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Salt-Roasted Chicken – Tastes Like ChickenChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-7173052990851751381.post-62967074964088475232019-03-20T17:07:14.662-04:002019-03-20T17:07:14.662-04:00Made this for the fifth or sixth time a few nights...Made this for the fifth or sixth time a few nights ago with a side of Syracuse Salted Potatoes. <br /><br />Amazing combination!Letihttps://www.blogger.com/profile/03559212147778358864noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69171953495838837982019-02-27T00:42:49.318-05:002019-02-27T00:42:49.318-05:00I made this tonight and it was very, very good. T...I made this tonight and it was very, very good. Thank you for the quick, easy recipe. My boyfriend loved it and I'm excited to make it for the rest of the family. Anonymoushttps://www.blogger.com/profile/00539389731238779814noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21992519231591282762018-04-14T20:53:14.679-04:002018-04-14T20:53:14.679-04:00I just made this and the household made pigs of th...I just made this and the household made pigs of themselves over it... I was rather worried about the salt, since several commenters said "too salty" -- so I was careful and moderate. It worked out perfectly. I used typical fine grain table salt and I was aware of the measuring difference thanks to another of your vids<br /><br />By the way CJ how do you feel about Jamaican Ginger Beer? It's fun to make and extremely refreshing in warm weather.beemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14051343675521409432018-03-21T18:47:54.164-04:002018-03-21T18:47:54.164-04:00Chef John. Any chance of printable step-by-step di...Chef John. Any chance of printable step-by-step direction for your receipies?Anonymoushttps://www.blogger.com/profile/11107403607622148470noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14644949344461330412017-08-26T18:38:46.000-04:002017-08-26T18:38:46.000-04:00I live in TX and in dealing with hurricane Harvey ...I live in TX and in dealing with hurricane Harvey today I made this chicken. Wow! It sure did comfort us and made our anxiety melt away! Simply delicious! Thanks, Chef John!Anonymoushttps://www.blogger.com/profile/17107105301350406856noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18964490799076498812017-07-17T05:58:31.757-04:002017-07-17T05:58:31.757-04:00Hi, Chef John, I am using a Spring Chicken (person...Hi, Chef John, I am using a Spring Chicken (personal size) what temperature and time do you recommend?Anonymoushttps://www.blogger.com/profile/02015890060400303329noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1518128953673513972016-11-05T06:22:55.195-04:002016-11-05T06:22:55.195-04:00hi John. Love your videos and recipes. I'm not...hi John. Love your videos and recipes. I'm not that fond of thyme. I prefer finely chopped rosemary with lots of garlic. Do you dislike rosemary? I never really see you use it. thx MarkAnonymoushttps://www.blogger.com/profile/08399480395233649396noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1433476284103810622016-08-16T02:30:40.228-04:002016-08-16T02:30:40.228-04:00Chef John what is the recipe for the beans? Looks...Chef John what is the recipe for the beans? Looks delicious together. Nicky Dhttps://www.blogger.com/profile/03538249383988592183noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69817866893565586582016-05-09T16:34:19.645-04:002016-05-09T16:34:19.645-04:00I'm not an expert but after several days of re...I'm not an expert but after several days of research I came up with the following website for the bed. Hope it helps to everyone.<br /><br />http://foodsogoodmall.com/recipe/201404white-bean-ragu-with-roasted-red-peppers-html/mgoldenhttps://www.blogger.com/profile/17446531119700038478noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72320265585660910922015-12-01T17:04:34.064-05:002015-12-01T17:04:34.064-05:00I'm going to try this with a bunch of quartere...I'm going to try this with a bunch of quartered legs. Hope it comes out good. Not sure about the heat being so high. I will look around and see what I can' find. Seasons01https://www.blogger.com/profile/16976213165813450125noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68693859075333022802015-11-15T21:54:11.580-05:002015-11-15T21:54:11.580-05:00I recommend using fine grain salt over coarse. The...I recommend using fine grain salt over coarse. The large grains don't stick well to dry raw chicken skinAnonymoushttps://www.blogger.com/profile/14602440492153334151noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64141295215884075382015-05-28T01:58:56.344-04:002015-05-28T01:58:56.344-04:00Sorry, but I'm not sure of a solution! Maybe s...Sorry, but I'm not sure of a solution! Maybe set some sheet pans against the sides?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21714282775841867642015-05-27T19:34:57.477-04:002015-05-27T19:34:57.477-04:00Chef John,
I have been using this chicken recipe s...Chef John,<br />I have been using this chicken recipe since I discovered it a few years ago. It is always a big hit. This is my go to recipe when having guests. This is the absolute best tasting chicken ever and it is foolproof. I can't screw it up. So thank you so much for sharing it! However, my only problem is that it messes up my oven big time. The chicken fat splashes all over everywhere while it is cooking leaving an insanely messy oven. My husband doesn't let me make this chicken anymore, because of it. Is there any way to spare my oven from burnt chicken fat and still make this chicken dish so yummy?<br />Thanks,<br />EszterAnonymoushttps://www.blogger.com/profile/09034818236392384255noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21284412771860651292015-05-25T16:27:29.711-04:002015-05-25T16:27:29.711-04:00The reason to tie the legs together is to keep the...The reason to tie the legs together is to keep the bird from drying out from the inside. You are not sacrificing much crispy skin. After all, if you can't truss your chicken, who can you truss?etherdoghttps://www.blogger.com/profile/15731038159313699244noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14757570341157174092015-05-16T15:57:26.480-04:002015-05-16T15:57:26.480-04:00Hi Chef Johns
I have just tried this method on 1....Hi Chef Johns<br /><br />I have just tried this method on 1.5kg chicken. I stuffed the cavity with a halved lemon and some rosemary. <br />I usually judge the amazing-ness (wrong grammar but I like to use the word....) of the roast chicken by tenderness of the breasts. However the tender and most breast usually means less crispy skin. This recipe on the other hand, has managed to fix this problem.<br /><br />In my opinion this maximum heat fast roasting method with super hot air, mimics the traditional Italian brick oven cooking. I learned similar method from my Italian friend when we tried cook a medium size whole seabass and a large salmon fillet. We used little bit of oil and have salted the fish 30 mins before cooking. We spread some onions on bottom to prevent the fish from sticking to the pan. It only took 15 min in 220 degree Celsius (430 F) and the result was incredible. Crackling fish skins with firm but moist flesh. <br /><br />Most of your recipes are indeed flexible. In fact this one seems to be perfect way of roasting any lean stuffs. By the way my guests are thinking, I have done something Frenchy~ again..... Good to have lots of secrets~! Thank you chef! Anonymoushttps://www.blogger.com/profile/16264952696006167561noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64663255609543933372015-02-22T20:39:56.366-05:002015-02-22T20:39:56.366-05:00I've roasted many a chicken, but this was my f...I've roasted many a chicken, but this was my first try this way. My husband and I agreed that we'd never had a better bird. Perfectly moist, crispy skin, delicious! We both had to force ourselves to stop picking at the chicken during after-dinner cleanup. Thanks Chef John!KBaryhttps://www.blogger.com/profile/17694929564650037654noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-681693296802774362015-01-29T19:07:54.521-05:002015-01-29T19:07:54.521-05:00Urgent! :). If I cook a small turkey this way, how...Urgent! :). If I cook a small turkey this way, how long would you guess in the oven at 450 degrees? Thanks(family is coming soon :)Mikehttps://www.blogger.com/profile/14029367771267262576noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77150172210948999052014-12-25T00:00:59.054-05:002014-12-25T00:00:59.054-05:00http://gaoweiming.blogspot.com/2012/12/what-part-o...http://gaoweiming.blogspot.com/2012/12/what-part-of-chicken-is-best-not-to-eat.html<br /><br />Chicken tip: also known as "chicken butt", "chicken haunch, refers to the long tail of the parts of the upper end of the chicken butt, juicy meat. This part of the lymph glands concentrated, to be swallowed by macrophages in the lymph glands of bacteria and viruses, and even carcinogens, but can not be broken down, so that the toxins will settle in the haunch. Over time, the chicken tip became large warehouse storage of viruses, bacteria.Seasons01https://www.blogger.com/profile/16976213165813450125noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4274833229508670572014-12-16T17:37:23.354-05:002014-12-16T17:37:23.354-05:00I love the recipe so much but I have one problem t...I love the recipe so much but I have one problem that is my oven heats from the top only, so I think I should flip the chicken after 50 min. witch will take lots of time! Anonymoushttps://www.blogger.com/profile/17530510300761587660noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22185775024258140222014-11-25T14:42:11.028-05:002014-11-25T14:42:11.028-05:00I absolutely LOVE this recipe, and my wife and I p...I absolutely LOVE this recipe, and my wife and I prepare it two or three times a month. I am really wanting to do turkey this way for thanksgiving, because I think it would be AMAZING. I'm curious if anyone has done this, and how to go about adjusting the temperature or cooking time? I want it to be just as wonderful as the chicken turns out every time--don't want to ruin a turkey!Colleenhttps://www.blogger.com/profile/09422012629452873055noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68034731076065853032014-10-29T10:03:33.636-04:002014-10-29T10:03:33.636-04:00Hi Chef John,
My chicken was really cold, so I coo...Hi Chef John,<br />My chicken was really cold, so I cooked it on a Creuset in a 400 degree oven for one hour. I took it out and covered it, to let it steam. It was juicy and the fat was rendered out. I surrounded it with smallish russet potatoes. So good! I used garlic and herbs in the cavity and lots of salt. Perfectly seasoned and delicious! Thanks chef!ItasFhttps://www.blogger.com/profile/04638000726752763369noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45051024292181426592014-10-18T18:06:34.921-04:002014-10-18T18:06:34.921-04:00Made this last night (third time) and it was perfe...Made this last night (third time) and it was perfect. I found the salt adjustment that works for us; too much, great skin but too salty; too little, soft skin, just right is just right. Funny how that works.). Each time I used a 12" cast iron skillet, preheated over for 15 minutes, chicken sat on the counter for an hour, perfect temp at 50 minutes. White meat and dark meat perfect. Wish I could add a photo . . . So proud :). Thanks Chef!Mikehttps://www.blogger.com/profile/14029367771267262576noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59938453793552123272014-10-17T12:19:33.828-04:002014-10-17T12:19:33.828-04:00What are the ingredients for the bed that the chic...What are the ingredients for the bed that the chicken was laid over?Anonymoushttps://www.blogger.com/profile/01416468811200177391noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24072569778135954642014-10-14T11:02:05.883-04:002014-10-14T11:02:05.883-04:00I made this an it was great! But, too salty. May...I made this an it was great! But, too salty. Maybe I over did it following directions to "salt heavily" I don't know. Made it again with less salt. Still tasty but the skin wasn't crisp enough (which the first attempt was.). Everything was the same, except amount of salt. Getting ready for round 3. Any suggestions would be greatly appreciated! Thanks.Mikehttps://www.blogger.com/profile/14029367771267262576noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27844849911877847942014-09-14T21:39:31.451-04:002014-09-14T21:39:31.451-04:00Chef John -
I prepared this dish when you first p...Chef John -<br /><br />I prepared this dish when you first published it a year ago and it was superb! Similar to Costco Rotisserie Chicken (which most people think is the best), but yours is much better! Very, very juicy, and so easy to prepare.<br /><br />I bought a 5 1/2 pounder this afternoon with this recipe in mind. I think I'll slow the oven down a little bit to 435 degrees and increase the time some. If it doesn't crisp up, I'll broil it for a minute or two.<br /><br />Instead of the Red Pepper Ragu, I'll nest it on a bed of sauteed onions, jalapenos, pasillas, mushrooms, garlic and tomatoes, for a Mexican twist....I can't wait!<br /><br />The nice thing is that while very tasty, this recipe is neutral and lends itself to being served with many different kinds of food. A summer backyard picnic or spaghetti dinner would work with this.<br /><br />Just Great!<br /><br />ThanksRobhttps://www.blogger.com/profile/18087390649937819757noreply@blogger.com