The Most Fool-Proof Roast Chicken You'll Ever Make • Tasty

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  • Published on Dec 29, 2018
  • You didn't know a roast chicken could be this good.
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Comments • 1 341

  • Arwen Sacdalan
    Arwen Sacdalan 15 hours ago

    Am I the only person here who actually loves crispy skin rather than juicy meat? Plus, They even said: Because the bird is dry-brined, the meat will be *exceptionally juicy*

  • Adam Bar
    Adam Bar 2 days ago

    That doesn’t even look cooked and who only user salt and pepper to season their chicken?🤔

  • Comet Wolf
    Comet Wolf 3 days ago

    I like when she was all like *YOU DON'T NEED TO WASH YOUR CHICKEN*

  • Shantanu Jain
    Shantanu Jain 5 days ago

    GOSH THAT MEAT LOOKED RUBBER

  • Shantanu Jain
    Shantanu Jain 5 days ago

    Poking holes will ensure very crispy skin.....
    And dry AF meat -_-
    What BS receipe

  • Ebony Whitted
    Ebony Whitted 8 days ago

    can you do how to make the best chilli

  • Mr. ShinyHunter
    Mr. ShinyHunter 9 days ago +1

    5:32 Ummmm I see *blood*

  • Bitterness ?
    Bitterness ? 10 days ago

    Then you end up with a dry chicken breast

  • Liliana Hitchens
    Liliana Hitchens 10 days ago

    Roast covered or uncovered?

  • Akix
    Akix 11 days ago

    She left so much meat on that damn chicken

  • Path Finder
    Path Finder 11 days ago +1

    2 minutes silence for All Vegetarians hehehehehe
    Chicken RIP..............

  • John Black
    John Black 11 days ago

    I see a lot of videos where they're just blasting the heat on these poor chickens. If I put a 4 lb chicken for an hour at 450, it will be blackened, not roasted. Unless my oven is screwed up. I don't see how these people are cooking at those high temps. That chicken does look big though. I usually cover it at 375 for 45 minutes and then turn it to convection bake at 425 for 20 minutes and it turns out great. That chicken in the video looks too perfectly cooked.

    If you have the time, a wet brine for 12 hours, then leaving it uncovered overnight for another 12 hours will give you the same result. It's a lot of time, but the flavor is better and the meat is juicier. If you're just concerned about crispy skin, I guess this is the way to go, though. No garlic, no herbs, no lemon, and most shocking of all; no butter. I don't know about all that. This is not USDA prime beef, it's a chicken. It takes a bit more than salt and pepper for it to be good. Unless she's using one of those $30 chickens from Greensbury's Farm.

    I guess in the end, it's whatever works for you.

  • Roli SM
    Roli SM 12 days ago

    Chicken is a paid actor. What the fuck am I saying

  • Ma X
    Ma X 15 days ago

    Thanks for showing us to cook a chicken in three days.

  • No No
    No No 16 days ago

    Laughs in moroccan spices

  • Tlahuicole XIII
    Tlahuicole XIII 16 days ago

    5:33 that was blood!

  • Tyrone Robinson
    Tyrone Robinson 17 days ago

    i enjoyed it

  • L2THEC1
    L2THEC1 19 days ago

    what happened to the skin once you add an herb compound butter under it?

  • Kayla Horton
    Kayla Horton 20 days ago

    I agree with letting it sit with the salt and pepper in the fridge and letting it rest at room temp. But I always put butter under the skin to make sure it stays juicy and the spices in the cavity are also important in my eyes..

  • Angga Pramudya
    Angga Pramudya 20 days ago

    Your chicken is so huge, I thought it was a turkey. 😅
    If you ever have a chance to come to Indonesia, you should try our special chicken breed, we called it #AyamKampung means _country chicken_ it breeds in farm, with organic feeds and environment. That grow the meat to be moist and less chemical tastes.💐😊
    5:42 happy to see you enjoy it.

  • Ramlethal Valentine
    Ramlethal Valentine 21 day ago

    Chicken must be dry then

  • Mr A Team 604
    Mr A Team 604 21 day ago

    Nice try white folks loll

  • SnoopyDoo
    SnoopyDoo 21 day ago

    I like my method better: Put chicken into a casserole pot. No need to trussel it. Cover the pot and bake at 180 celcius for about 1 hour and 15 minutes. To get a crisp skin, just turn up the heat for 15 minutes at the end. Doing it this way keeps the chicken as juicy as it can get.

  • FIRE
    FIRE 22 days ago

    I need 1 pound of chicken for me

  • Cindy Frempong
    Cindy Frempong 22 days ago

    I know that chicken dry AND taseless

  • Kim Nesbeth
    Kim Nesbeth 23 days ago

    Ma'am... I just have a few words for you. MEAT SHOULD BE WASHED WITH LEMON AND WATER OR WHITE VINEGAR AND WATER!

  • Cooking with Finley G
    Cooking with Finley G 24 days ago

    This should be renamed how to make the best chicken skin if I had a dollar for every time she said “crispy skin” 😒

  • T Love
    T Love 24 days ago +1

    I saw your chicken wasnt quit done by oysters(chefs treat👍) no red for me.but great Baked sweety NO CHICK TEA JUST SAY NOOOO😵😂😂😂😂

  • David Cruz
    David Cruz 24 days ago

    Stop with the hating and just enjoy/appreciate the video. A real cook should always know to add their own flavors/twist to every suggested recipe. Salt and pepper is the foundation to most dishes. Food should always be surrounded by love.

  • talatlets
    talatlets 25 days ago +1

    That means you need half of day to make chicken ;)

  • apple pie
    apple pie 25 days ago

    For crispier chicken they should have covered it in butter

  • Queen Mona
    Queen Mona 26 days ago

    I wash my chicken...let the contamination kill me 😄

  • Georgiie
    Georgiie 26 days ago

    What you should actually do is keep it as moist as possible..
    What I do for a 2.5kg chicken is dry the chicken, rub a herb and garlic butter under the skin of the breast and on the skin then salt, stuff with a mixture of bread, herbs, garlic, lemon juice, cream and an egg thats been run through a mini food processor.
    Put it in a high sided roasting tray on top of vegetables like carrot celery zucchini and onions, and roast covered with foil for an hour on 220c middle rack.
    Then remove from the tray, top the juices and vegetables into a pot to make the gravy base. And return roast to the pan but on top of a rack and uncovered for an hour on the middle rack at 200c.
    That gets the skin crispy and keeps the chicken moist af. It’s so good.

  • Leo Ramirez Corona
    Leo Ramirez Corona 27 days ago

    White people food.... Where the f*** is the seasoning

  • Vignesh Jairaj
    Vignesh Jairaj 27 days ago

    Bird tea does sound weird.

  • supersaien21
    supersaien21 27 days ago

    Bullshit

  • The Real MVP
    The Real MVP 28 days ago

    If I used salt and pepper only to roast this bird, my mum would kick me out of the household

  • brenda san diego
    brenda san diego 28 days ago

    can you try 101 fries

  • Gwyneth's Secret things

    5:33 there is blood in the chicken breast..to long to cook

  • colonyof butterflies
    colonyof butterflies 28 days ago

    now in youtube watch..... mercy for animals commercials

  • vijay sakkarwal
    vijay sakkarwal 28 days ago

    Bird tea sounds gross but eating or making food with it won't?

  • Tina li
    Tina li 29 days ago

    How to make the perfect buttercream!

  • Faizah Bhaiyat
    Faizah Bhaiyat 29 days ago

    Take a shot everytime they say crispy

  • Jeffrey Cruz
    Jeffrey Cruz 29 days ago

    This woman’s vocal fry is off the chart.

  • Beana G H
    Beana G H 29 days ago

    How come there was some blood on that carcass?? Surely that means it wasn't totally cooked.

  • Summaiya Mohammed Hussain

    yummy

  • Ethan Katz
    Ethan Katz 29 days ago +2

    OCD alert 5:16

  • Lizzie Jackson
    Lizzie Jackson Month ago

    WHERE ARE ALL OF THE HERBS

  • BloomingBlossom
    BloomingBlossom Month ago +3

    LOL "Don't wash your chicken...only use salt and pepper." GEEZUS

  • Ctrigger32
    Ctrigger32 Month ago

    you fk'up with me when you said ONLY salt and pepper.

  • Risshen Raj
    Risshen Raj Month ago

    😂😂😂 Flip the bird.
    If u know what I mean.

  • xXlittlemuffinxX
    xXlittlemuffinxX Month ago

    *wow* you put a lemon up a dead chickens ass,... must try that sometime.

  • Camreigh Clarke
    Camreigh Clarke Month ago +1

    I made this chicken and it came out PERFECT!!! It was soooo good! The meat was tender, the skin was crispy and it tasted divine! It tasted better than the ones from the grocery store you can buy. I will definitely be making this again! Loved it!

  • confident Princess
    confident Princess Month ago

    At 5:33 the chicken still has blood in it.

  • Angie S
    Angie S Month ago

    I was with it until I saw BLOOD when you were demonstrating how to carve OMG that made me SICK BLOOD and you flipped it over so fast I had to go back slo mode and it was horrible sorry because of the BLOOD thumbs down

  • John Carter
    John Carter Month ago

    Or you could spatchcock the bird and actually season it? You get juicy, flavorful meat AND cRiSPy sKiN

  • sacpatil100
    sacpatil100 Month ago

    0:55 she said kitchen 😪

  • Rupsi Vij
    Rupsi Vij Month ago

    Her voice❤😍😍😍😍😍😍

  • TIO JUCA
    TIO JUCA Month ago

    This woman loves a crunchy chicken...

  • XoletteLife
    XoletteLife Month ago

    I just made this, but had to use a non-air chilled chicken. To get to 160 degrees, I had to cook an extra 17 minutes. (I usually cook until 5 degrees before doneness, since the last 5 degrees is achieved on the counter-- though in this case, perhaps I should have waited untill 165 to take it out). My only issue is that I waited only 5 minutes of rest to carve, which caused a ton of liquid and come out. Perhaps, that's because I used the non air chilled chicken. It came out a light golden brown, rather than a dark golden brown like in the video, but the skin was still crispy. For the haters posting about washing the chicken/only seasoning with salt and pepper, rinsing with water won't clean off the bacteria-- high heat will do that, and salt+pepper was enough seasoning for the chicken. Also, my chicken came out moist, not dry, as taking out meat at the required temperature should do that. Overall, tasted great! Thanks, Tasty!

  • Legend 115
    Legend 115 Month ago

    For all of you concerned about washing the chicken before cooking - if you know of any bacteria that can survive 450* Celsius for about an hour..it deserves to live. That's directly from world renowned chef, Jacques Pepin, who has written over 27 cook books.

  • cullanom
    cullanom Month ago

    could you make a 101 on fried chicken like series? cause there are many ways to make fried chicken but I want some Popeyes crunch texture and everything, uisng different types of flour like wheat, AP, Self rising flour with Rice Flour, using Sparkling water to make it extra crispy and etc.

  • Renee Gooch
    Renee Gooch Month ago

    You don't wash the chicken!

  • Shantanu Singh
    Shantanu Singh Month ago

    Please make chocolate donuts

  • Crystal Green1
    Crystal Green1 Month ago

    Hahaha as soon as she said eight hours I threw my hands in the air. No way lady. We are hungry

  • Muhammad Asif
    Muhammad Asif Month ago +1

    0:55 did she Say kitchen instead of chicken???😂🤔

  • C
    C Month ago

    I don’t care if my chicken is crispy as long as the meat isn’t dry. I didn’t like how all they focused on was the skin. Also why wouldn’t you wash your chicken? I am confused.

  • The Trash At The Curbs Of The Blue Neighbourhood

    Wait...so you white folks seriously don't wash your meat???

  • chinmay pande
    chinmay pande Month ago

    Beautiful!!! Loved it!!

  • LQxN BNN
    LQxN BNN Month ago

    I’m so sad they aren’t posting tasty 101 recently

  • ALEXI Robinson
    ALEXI Robinson Month ago

    Can we get season 5 now??

  • Diana Lukyanenok
    Diana Lukyanenok Month ago

    Like wow, my first chicken ever. The meat is tender while the skin is REALLY crisp. Tastes like normal chicken. Nothing extraordinary

  • Madison Sang
    Madison Sang Month ago

    Why am I watching this when I'm vegetarian? Lol

  • Nurul Aulia Dewi
    Nurul Aulia Dewi Month ago

    I was so excited for this preparation, until she cut the breast and show there is still red blood at the bone 5:32 😂 , im crying lol. Im done. Nope! The only reason why the chicken still juicy because you don't cook the chicken in enough time.

  • Mohammed Khalid
    Mohammed Khalid Month ago

    I see blood 5:33

  • jolly fresh
    jolly fresh Month ago

    yu pit far tooo many hole sin skin it lloke like loose skin that aint roast chciken

  • Mosarrat Jahan
    Mosarrat Jahan Month ago

    Dont wash the chicken? Guess ill be indoors food poisoned for a week after thanksgiving

  • holly downs
    holly downs Month ago

    Spray the pan and grill with no stick spray and clean up will be very easy

  • Dxc3 B2a2
    Dxc3 B2a2 Month ago

    This bitch only want to eat the skin

  • Kevin Babbz
    Kevin Babbz Month ago

    "Don't wash your chicken" aka lies from the depths of hell. No one washes chicken for bacteria, in the caribbean people wash chicken to get rid of blood, extra fat and that slimey underskin fat

  • kirby Games
    kirby Games Month ago

    literally most things they did in this video i was shaking my head at, not your best vid

  • Flameguy677 Gaming
    Flameguy677 Gaming Month ago

    "we did the dirty work" proceeds to shove a lemon slice up the chickens ass

  • Chezka Mae
    Chezka Mae Month ago

    She kinda sounds like raven from teen titans

  • Ari
    Ari Month ago

    i stopped watching once you said ‘you dont need to wash your chicken’ :/

  • Kafian Mantock
    Kafian Mantock Month ago

    Dont wash your chicken. Sorry my chicken have to he wash

  • Lawrah Ashley Cabaya

    You guys focused on the chicken being crispy but aren’t you also supposed to focus on the juiciness of the chicken also ?

  • Hot Wheels
    Hot Wheels Month ago

    BOI

  • ice
    ice Month ago

    I almost stopped watching at “You don’t need to wash the chicken...” 🤢🤮 the chicken always has some weird ass after taste when you don’t wash the shit, fuck that! And that’s been my experience no matter where I buy the chicken from. Then she cut the chicken, that shit look dry AF! Girl BYE!

  • Wen Randall
    Wen Randall Month ago

    Where y’all at it time 4 a new video

  • Jimmy Panyathong
    Jimmy Panyathong Month ago

    LOL UNDERCOOKED! THERE'S BLOOD AT 5:33!!!

  • Mike Lass
    Mike Lass Month ago

    Made this exactly like instructed. In my opinion, it was very flavorful, juicy and incredibly crispy skinned. Perhaps I will add the veggies to the bottom of the pan to avoid a smokey kitchen.

  • Trenton Pottruff
    Trenton Pottruff Month ago +1

    I love how many people are getting triggered from "Don't wash your chicken." Even though national health services around the globe agree.
    And then they will still go "I don't care what anyone says, I'm still doing it." Shows how ignorant and stuck in their ways some people are. They'll ignore fact right in their face to continue to believe what they want to believe purely because they want to believe it.

  • mo lee
    mo lee Month ago

    The best way to ensure crisp chicken skin with juicy meat is to inject brine inside the muscles of the chicken with a syringe half way through when it's cooking.

  • wade wilson
    wade wilson Month ago

    you are doing whole year w rong wash your chiken

  • Faizah Bhaiyat
    Faizah Bhaiyat Month ago +1

    Umm I'm still washing my chicken and I'm adding more then salt and pepper to it.

  • Biscuit Head
    Biscuit Head Month ago

    Next up, *How to make the juiciest juice*

  • Ákos Császár
    Ákos Császár Month ago

    this is such a retarded video, dont know why it has so many likes

  • Blaize2001
    Blaize2001 Month ago

    Trust me, saltiness does not equal seasoned. There are other ways to season your food without putting to much in. Yes, use salt, but other flavors can and should be incorporated.

  • Blaize2001
    Blaize2001 Month ago

    Nope...I still have to wash my chicken in vinegar. Contamination? That's why bleach was invented! Spices? I guess its up to you, the cook, to jujje it up however you want with garlic powder, sazon, etc. I myself use adobo and homemade sofrito. Please and thank you

  • Stephen Beale
    Stephen Beale Month ago

    Rest outside of the oven or still in the oven as it cools? I'm assuming outside