Good Eats (1999–2012): Season 1, Episode 5 - A Bird in the Pan - full transcript
♪
DO YOU THINK IT'S DONE?
WHAT DOES IT SAY?
HMM... ASK AGAIN
LATER.
WELL, ALL RIGHT, THEN.
OPEN THE POD BAY DOORS, HAL.
A FAMOUS GASTRONOME ONCE WROTE,
"WE CAN LEARN TO COOK
BUT MUST BE BORN TO ROAST."
GRANTED, AT THE
TIME HE WROTE THAT,
PEOPLE WERE STILL
ROASTING OVER OPEN PITS,
BUT THERE'S STILL PLENTY OF
CONFUSION TO GO AROUND TODAY.
JUST ASK THE OWNERS OF
THIS PALLID POULTRY.
SIMPLE ROAST CHICKEN
DOESN'T ALWAYS TRANSLATE
TO EASY ROAST CHICKEN.
WELL, IN THE NEXT HALF-HOUR,
WE'RE GOING TO EXPLORE
THIS HALLOWED HOLLOW
WE CALL THE OVEN.
WE'LL PICK THE RIGHT
PAN TO PUT IN IT
AND THE RIGHT CHICKEN
TO PUT IN THE PAN.
AND IN THE END, WE WILL
EMERGE WITH A BEAUTIFUL,
JUICY, FLAVORFUL BIRD
IN LESS THAN HALF AN HOUR.
NOW THAT'S "GOOD EATS..."
BUT THEN, SO IS THIS.
STICK AROUND.
♪
A TWO-TON "I CHOMP
WITH AN ATTITUDE,"
ALBERTASAURUS HERE WAS ONE
LARGE-LIVIN' THEROPOD.
LIKE MANY OF HIS PREHISTORIC
PALS, HE DID AS HE PLEASED.
HE HUNG OUT WITH FRIENDS,
ATE WHATEVER HE COULD GET HIS JAWS AROUND--
WHICH WAS A LOT--
AND MADE LITTLE DINOSAURS.
BUT NOW SOME NEW PALEONTOLOGICAL
MUSING SUGGESTS
THAT BIG AL AND HIS
FRIENDS DIDN'T REALLY BECOME EXTINCT AT ALL.
THEY JUST UNDERWENT A
LONG TERM DOWNSIZING,
THE ULTIMATE RESULT OF WHICH
MAY HAVE BEEN GALLUS DOMESTICUS.
A RELATIVE NEWCOMER ON
THE ANIMAL-KINGDOM BLOCK,
THE CHICKEN, AS WE KNOW IT,
IS ONLY ABOUT FOUR OR FIVE
THOUSAND YEARS OLD.
AND YET HE SHARES MANY
OF BIG AL'S INTERESTS...
HANGIN' OUT WITH FRIENDS,
EATING ANYTHING HE CAN GET HIS BEAK AROUND,
AND MAKIN' LITTLE CHICKENS.
ONCE UPON A TIME, CHICKENS
STRUTTED AROUND FAMILY FARMS...
A LOT LIKE THIS ONE.
JUST ABOUT EVERYONE WHO
DIDN'T LIVE IN THE CITY
KEPT A CHICKEN OR TWO.
NOW THESE WERE SLOW-GROWING
BUT FLAVORFUL BIRDS,
VALUED MORE FOR THEIR EGGS,
REALLY, THAN FOR THEIR MEAT.
OF COURSE, IN THE END,
EVERY CHICKEN MET HIS POT.
AFTER WORLD WAR II,
FARMS CONSOLIDATED
INTO VERTICALLY INTEGRATED
CONGLOMERATES,
AND THE FATE OF THE CHICKEN
PASSED FROM FOLKS IN OVERALLS
TO GUYS IN LAB COATS.
THE RESULT, AS YOU CAN
SEE FROM THE COVER
OF THIS FINE
SCIENTIFIC JOURNAL,
TODAY'S CORPORATE BIRD GROWS
TWICE AS BIG, TWICE AS FAST,
AND AT A ABOUT HALF THE COST
OF THE BIRD OF YESTERYEAR,
MAKING IT FROM EGG TO PLATE
IN WEEKS, RATHER THAN MONTHS.
COURSE, THERE ARE POULTRY
PURISTS WHO WOULD ARGUE
THAT IF TODAY'S UBER CHICKEN
REALLY TASTED LIKE CHICKEN,
THEN THE EXPRESSION "TASTES
LIKE CHICKEN" WOULDN'T EXIST,
BECAUSE NOTHING WOULD
TASTE LIKE CHICKEN
EXCEPT, OF COURSE, CHICKEN.
NOW WHAT WE REALLY NEED
TO SORT THIS ALL OUT
IS A POULTRY SCIENTIST.
HI, MIKE.
HI, ALTON.
SO DOES TODAY'S CHICKEN
TASTE DIFFERENT
FROM, SAY, A CHICKEN
50 YEARS AGO?
WELL, MY GRANDMOTHER
TELLS ME THAT IT DOES,
SO I CERTAINLY WOULDN'T
ARGUE WITH HER.
TODAY'S CHICKEN IS
OBVIOUSLY MEATIER,
JUICIER, MORE TENDER,
MORE CONSISTENT
THAN IN THE PAST.
SO SOME OF THE
WORDS WE HEAR A LOT
IN CHICKEN TALK
THESE DAYS--
STEROIDS, GROWTH
HORMONES, ANTIBIOTICS...
THERE ARE NO STEROIDS
OR HORMONES
GIVEN TO CHICKENS IN
THE UNITED STATES.
THAT'S AGAINST THE LAW,
AND BESIDES THAT
THE CHICKENS ARE PRETTY
MUCH GROWING AS FAST AS THEY CAN
AND HORMONES REALLY
AREN'T EFFECTIVE.
ORGANIC AND FREE-RANGE,
DO THEY REALLY MAKE A DIFFERENCE?
FREE-RANGE BIRDS DO TEND
TO BE A LITTLE BIT OLDER,
SO THE MEAT MAY HAVE
A LITTLE BIT DIFFERENT TEXTURE,
MAYBE A LITTLE BIT
DIFFERENT FLAVOR.
BIRDS THAT ARE GROWN
ON COMMERCIAL FARMS
HAVE ROOM TO WALK AROUND.
THEY ARE ESSENTIALLY
FREE-RANGING,
EXCEPT THAT THEY'RE
GROWN INSIDE OF BUILDINGS,
INSTEAD OF OUT
IN PASTURES.
MIKE, THANKS FOR YOUR
TIME, I KNOW YOU GOT TO GET BACK TO THE FARM.
YOU GUYS WOULDN'T HAPPEN
TO RAISE ANY... NO.
♪
AT MOST MODERN
MARKETS THESE DAYS,
BESIDES THE NATIONAL BRANDS,
YOU'LL ALSO PROBABLY SEE
A FREE-RANGE BIRD OR TWO,
AS WELL AS MAYBE A KOSHER BIRD,
THAT'S BEEN SOAKED
IN A SALT BRINE.
NOW MOST ORGANIC
AND KOSHER BIRDS
ARE GONNA LOOK A LITTLE PALE,
COMPARED TO, SAY,
THE NATIONAL BRANDS.
SEE, SKIN COLOR IS
DETERMINED BY DIET.
NOW SOME MARKETING RESEARCH
GURU SOMEPLACE DECIDED
THAT US CONSUMERS LIKE
OUR CHICKENS YELLOW.
SO A LOT OF GROWERS ADD
THINGS LIKE MARIGOLD PETALS
RIGHT TO THE FEED...
HENCE, YELLOW SKIN.
IT DOESN'T HURT ANYTHING,
BUT IT DOESN'T EXACTLY
ADD ANY FLAVOR, EITHER.
NOW WHEN IT COMES TO SIZE,
I REALLY LIKE BROILER/FRYERS.
THAT'S A BIRD IN THE THREE-AND-
A-HALF TO FOUR-POUND RANGE.
NOW MOST FREE-RANGE BIRDS
HIT THAT MARK,
AND THEY YIELD JUST ENOUGH FOR
FOUR ADULTS TO HAVE DINNER.
IF YOU HAVE MORE GUESTS,
LOOK FOR A ROASTER,
WHICH IS IN THE FOUR-
TO FIVE-POUND RANGE.
AND FOR NOW, STEER
CLEAR OF STEWING HENS.
THEY'RE TASTY, BUT THEY REQUIRE
MOIST, NOT DRY, COOKING,
SO ROASTING IS OUT.
AS YOU CAN SEE, I'VE
MADE SOME, WELL,
MODIFICATIONS TO
MY REFRIGERATOR.
SAY HELLO TO
DR. PENNY ADCOCK
OF THE CENTERS FOR
DISEASE CONTROL.
WHAT'S UP, DOC?
OH, IT'S ABOUT 34 DEGREES,
HUMIDITY 75 PERCENT AND HOLDING,
PERFECT TEMPERATURE FOR
A HOME REFRIGERATOR.
UH, GOT SOME RAW
CHICKEN FOR YA.
WELL, YOU CAN START
BY PUTTING IT IN A BOWL OR A TRAY
AND PUTTING IT ON
THE BOTTOM SHELF.
ANYTHING ELSE?
WELL, YOU ALWAYS WANT TO COOK OR FREEZE RAW POULTRY
NO LATER THAN THE USE-
BY DATE ON THE PACKAGE.
AND YOU SHOULD NEVER
REFREEZE RAW POULTRY
AFTER YOU'VE
ALREADY THAWED IT.
ALWAYS COOK TO AN
INTERNAL TEMPERATURE
OF AT LEAST 170
DEGREES FAHRENHEIT TO KILL THE BACTERIA.
WON'T SEVEN MINUTES AT
140 DO THE SAME THING?
SURE, THAT'LL DO
THE SAME THING,
BUT CHICKEN COOKED
TO 140 DEGREES JUST TASTES NASTY.
WELL PUT.
SO WHY IS POULTRY SO
SUSCEPTIBLE TO BACTERIA?
WELL, CHICKEN IS LESS
ACIDIC THAN RED MEAT,
AND THAT HIGH pH
PROVIDES THE PERFECT ENVIRONMENT
FOR MICROBES TO GROW.
IS UNDERCOOKING THE BIGGEST
CULPRIT, OR IS IT...?
CROSS-CONTAMINATION,
YOU BETCHA.
BY THE WAY, YOU'RE
LETTIN' ALL THE COLD AIR OUT OF HERE.
SORRY.
HERE NOW, THE TRUTH...
IF YOU CUT RAW CHICKEN
ON THIS CUTTING BOARD,
WITH THIS KNIFE AND THESE
HANDS, ON THIS COUNTER,
WELL, GUESS WHAT?
IT WON'T MATTER IF YOU
COOK THAT CHICKEN IN THERE
TO AN INTERNAL TEMPERATURE
TO MAKE POMPEII BLUSH.
IT'S YOUR RESPONSIBILITY TO
WASH EVERYTHING--THE BOARD,
YOUR HANDS, THE KNIFE,
EVERYTHING--WITH HOT SOAPY WATER
BEFORE YOU TOUCH ANY OTHER
FOODSTUFFS IN THIS KITCHEN.
AND IF YOU DON'T, YOU COULD
BE CRUISING FOR A SIX-DAY,
SEVEN-NIGHT, ALL-EXPENSES-PAID
TRIP TO YOUR BATHROOM...
AND I'M NOT KIDDING.
NOW AROUND HERE, WE EVEN
KEEP A CUTTING BOARD
SPECIALLY FOR RAW POULTRY.
NO CONFUSION, NO ACCIDENTS.
FROM TIME TO TIME, I EVEN
LIKE TO WIPE DOWN THE COUNTERS
WITH WATER THAT'S LACED WITH
JUST A LITTLE BIT OF BLEACH.
COMMERCIAL DISINFECTANTS
DO THE SAME TOO,
AND YA KNOW, THEY'RE A LOT
CHEAPER THAN A HOUSE CALL.
♪
YOU WOULD BE EASY TO
DISMISS THE ROASTING PAN
AS MERE OVEN BUCKET,
BUT YOUR CHICKEN, AS WELL AS
FUTURE LASAGNAS, ENCHILADAS,
SOUPS, STEWS,
COBBLERS AND ROASTS,
WOULD THANK YOU TO THINK AGAIN.
HELLO, "W."
HOW'S THIS?
THAT IS A BAKING PAN.
A BAKING PAN.
YOUR CHICKEN WOULD
BE BETTER OFF ROASTING IN A HUBCAP
OFF YOUR FATHER'S
OLDSMOBILE. DAD DRIVES A CADILLAC, ACTUALLY.
ALL RIGHT...
THE RIGHT ROASTING PAN
EVENLY DISTRIBUTES,
ABSORBS, AND
REFLECTS HEAT
AND CAN EVEN
STRADDLE TWO BURNERS
FOR QUICK BROWNING
AND SAUCE REDUCTION. SAUCE REDUCTION.
THE SPECIFICATIONS
ARE SIMPLE, EVEN FOR YOU, A.B.
FIRST, HEAVY IS GOOD.
HEAVY.
SECOND, UPRIGHT, STURDY
HANDLES ARE GOOD. UPRIGHT.
YOU CAN HOLD ON TO
THESE WITH MITTS.
THIRD, POLISHED
SURFACE IS GOOD. POLISHED.
IT REFLECTS HEAT
AND HOLDS ON TO PAN DRIPPINGS,
SOMETHING NON-STICK
SURFACES CANNOT DO.
I SEE.
I DOUBT THAT.
THIS PAN IS LARGE ENOUGH
FOR A RIB ROAST, BUT NOT TOO BIG FOR LASAGNA,
HAS FLARED EDGES FOR
EASY FOIL CRIMPING--
IN SHORT, EVERYTHING
YOU COULD WANT IN A ROASTING PAN.
NOT EXACTLY CHEAP.
THIS IS ONE DEVICE
THAT I DO NOT ADVISE YOU SKIMPING ON.
VERY WELL.
A.B., DO NOT RUN AWAY WITH MY MITTS!
OH, HAVE YOUR OLD MITTS,
I DON'T WANT THEM, ANYWAY.
OKAY, EVERYBODY,
REPEAT AFTER ME...
ORGANIZATION WILL SET ME FREE.
I DON'T MEAN TO SOUND LIKE
A MOTIVATIONAL SPEAKER,
BUT IT'S TRUE, ESPECIALLY
IF YOU'RE PLANNING TO BE
IN CLOSE CONTACT WITH
RAW CHICKEN OR MEAT
OR OTHER POSSIBLE SOURCES
OF CROSS-CONTAMINATION.
GET IN THE HABIT OF
PREPPING AND GATHERING
EVERYTHING YOU NEED BEFORE YOU
GET YOUR HANDS IN THE FOOD.
NOW AROUND HERE WE LIKE TO
MEASURE OUR INGREDIENTS
INTO CUSTARD CUPS, SET THEM
ON A TRAY OR SHEET PAN,
ALONG WITH ANY TOOLS
YOU MIGHT NEED.
NOW THE FRENCH CALL THIS
CONCEPT MISE EN PLACE--
PUT IN ITS PLACE--
AND NEXT TO A SHARP,
EIGHT-INCH CHEF'S KNIFE,
IT IS YOUR BEST FRIEND.
NOW THE WAY WE SEE IT, ROAST
CHICKEN SHOULD TASTE LIKE,
WELL, CHICKEN.
SO WE KEEP THE
SEASONINGS SIMPLE...
SOME LEMON ZEST, SOME
GARLIC, OLIVE OIL, PARSLEY,
A LITTLE SALT AND PEPPER.
SALT AND PEPPER... I HATE THAT,
I MEAN, THERE'S MORE TO PEPPER
THAN TO PLAYING YIN
TO SALT'S YANG,
OR IS IT YANG TO SALT'S...
WELL, YOU KNOW.
♪
I AM THE FIRST TO ADMIT,
I'LL REACH FOR AN ELECTRIC
COFFEE GRINDER IN A FLASH
WHEN IT COMES TO
MILLING MOST SPICES.
BUT WHEN IT COMES TO PEPPERCORNS
OR PASTES LIKE TAPENADE OR
PESTO OR OUR STUFFING TODAY,
WHICH IS TECHNICALLY
A CREMLATA,
WELL, IT'S JUST NOT
RIGHT TO USE ANYTHING BUT A MORTAR AND PESTLE.
FOR ONE THING, YOU'RE NOT
GONNA END UP WITH BIG OL',
HUNKIN' CHUNKS OF PEPPERCORN
FLOATING AROUND IN DUST.
AND ALSO WITH THE MILL,
YOU USUALLY LEAVE THE FLAVORFUL OILS,
WELL, INSIDE THE WORK BOWL.
I STARTED WITH ABOUT A TEASPOON
AND A HALF OF PEPPERCORNS,
AND ONCE YOU GET IT DOWN
TO JUST A MEDIUM GRIND,
GO AHEAD AND ADD ABOUT THREE
GARLIC CLOVES' WORTH OF GARLIC,
WITH A LITTLE BIT
OF KOSHER SALT.
AND WORK THAT JUST
FOR A FEW SECONDS.
YOU DON'T WANT TO BEAT
THE MOISTURE ALL THE WAY OUT OF THE GARLIC,
YOU JUST WANT TO LOOSEN
IT UP A LITTLE BIT.
AS SOON AS YOU SEE THE WATER
KIND OF RISE OUT OF IT,
GO AHEAD AND ADD ABOUT
A LEMON'S WORTH OF ZEST.
NOW SAME THING HERE... YOU DON'T
WANT TO BEAT IT TO DEATH,
JUST WORK IT UNTIL YOU
START TO SMELL LEMONS.
AND WHEN YOU DO,
HIT IT WITH A LITTLE BIT OF
PARSLEY--JUST A PINCH.
WORK FOR ANOTHER
COUPLE OF SECONDS,
AND THEN WE'RE GONNA BRING
IT TO A PASTE CONSISTENCY
WITH JUST TWO, MAYBE
THREE TABLESPOONS
OF EXTRA VIRGIN OLIVE OIL.
AGAIN, WE'RE NOT
TRYING TO MAKE SOUP,
BUT MAKE A PASTE THAT
WE CAN WORK WITH UNDER THE CHICKEN SKIN.
NOW WE MAY HAVE FOUND
THE PERFECT PAN,
BUT A ROAST NEEDS TO
SIT UP OUT OF THE PAN,
OR ELSE IT'LL JUST LAY THERE
IN ITS JUICES AND BOIL.
NOW FOR THAT WE COULD USE
A RACK, BUT RACKS ARE...
WELL, BESIDES BEING CLUMSY,
FOOD STICKS TO THEM,
AND TRUST ME, THESE THINGS
ARE HARD TO CLEAN.
BUT ABOVE ALL, THEY BRING
NO FLAVOR WHATSOEVER
TO THE PAN DRIPPINGS.
BUT AROMATIC VEGETABLES DO,
WHICH IS WHY I FLOAT ALL MY
CHICKENS ON ONLY THE FINEST...
OR MAYBE A LITTLE
PAST THEIR PRIME,
CARROTS, CELERY AND ONIONS.
TIME TO FACE THE BIRD.
THE SECRET TO ROAST CHICKEN IS
SUNBATHING... SUNBATHING!
NOW WHEN YOU GO TO THE BEACH,
YOU DON'T CURL UP
INTO A LITTLE BALL,
YOU STRETCH OUT SO THE SUN'S
RADIATION CAN BROIL YOU.
THAT IS WHAT IT IS,
YOU KNOW, BROILING.
WELL, THE SAME HOLDS
TRUE FOR A CHICKEN--
THE FLATTER AND MORE
UNIFORM YOU CAN GET IT,
THE FASTER AND HOTTER
YOU CAN COOK IT.
AND THAT IS WHAT PRODUCES JUICY
MEAT AND CRISP, BROWN SKIN.
SO INSTEAD OF TRUSSING
THE BIRD, WE BUTTERFLY.
FLIP YOUR BIRD BACKSIDE UP, AND
WITH A PAIR OF KITCHEN SHEARS--
NO, NOT REGULAR SCISSORS--
CUT THE RIBS DOWN ONE
SIDE OF THE BACKBONE
AND THEN ON THE OTHER.
SAVE THE BACKBONE, IT'LL
BE GREAT FOR THE JUS.
NOW OPEN THE CHICKEN
UP LIKE A BOOK,
AND TAKE OUT THE KEEL BONE
THAT SEPARATES THE TWO
SIDES OF THE BREAST.
JUST SLICE THROUGH
THAT THIN MEMBRANE
WITH A TIP OF A PARING KNIFE,
AND THEN CRACK 'EM OPEN,
REACH IN WITH A FINGER ON
EITHER SIDE OF THE BONE,
AND JUST LEVER IT OUT.
NOW THE BREAST WILL LAY FLAT.
TURNING BIRD BACK OVER,
AND SPREAD HIM OUT
LIKE A BUTTERFLY.
NOW JUST LOOSEN THE SKIN,
STARTING IN FROM THE NECK.
JUST WIGGLE YOUR FINGERS
IN--IT'LL LIFT RIGHT OFF.
JUST TRY NOT TO TEAR IT.
THERE... NOW TO GET TO
THE DARK MEAT,
JUST LIFT THE SKIN AT THE EDGE.
DON'T WORRY TO MUCH ABOUT
GETTING ALL THE WAY DOWN INTO THE LEG,
THERE'S NOT A LOT TO
SEASON THERE, ANYWAY.
NOW USE A TEASPOON AND
DELIVER THE STUFFING
TO EACH OF THE QUARTERS,
AND TRY TO SPREAD IT OUT
A LITTLE BIT AS YOU GO.
PERFECT.
SO WHY SEASON UNDER THE SKIN?
WELL, TWO REASONS... ONE,
SKIN IS DESIGNED
TO KEEP WHAT'S OUT, OUT
AND WHAT'S IN, IN.
SO IT STANDS TO REASON IF
YOU WANT TO FLAVOR THE MEAT,
YOU GOTTA GET UNDER THE SKIN.
TWO, THINGS LIKE LEMON
ZEST, GARLIC, PEPPER,
ALL TASTE REALLY BAD
WHEN THEY BURN,
AND BURN THEY WILL, WHEN EXPOSED
TO ALL THIS DIRECT HEAT,
AND THEY GET IN THE WAY
OF THE SKIN BROWNING.
NOW TAKE A MOMENT FOR A
QUICK PRE-OVEN RUBDOWN,
A LITTLE OLIVE OIL...
A MASSAGE WILL BE RELAXING FOR
BOTH BIRD AND COOK, ALIKE.
AND BESIDES, GETTING
THE OIL DOWN INTO ALL THESE NOOKS AND CRANNIES
WILL MAKE SURE THAT THIS
BIRD BROWNS UP NICE.
BROWN MEANS CRISP, AND
CRISP MEANS GOOD.
SO BEFORE WE GO IN THE PAN,
WE'RE GONNA PUT JUST
A LITTLE BIT OF SALT ON THE FLESH SIDE,
MAYBE HALF A TEASPOON OR SO,
AND THEN IN THE PAN,
BREAST SIDE UP.
NOW BEFORE YOU DO ANYTHING,
BEFORE YOU TOUCH THE OVEN DOOR,
THE TIMER, YOUR COFFEE
MUG, YOUR DOG,
WASH THESE NASTY CHICKEN HANDS.
LOTS OF HOT WATER, LOTS OF SOAP.
BELIEVE IT OR NOT,
NEXT TO CUTTIN' PASTE,
THIS MAY BE THE MOST
VALUABLE THING
THEY TAUGHT YOU IN
NURSERY SCHOOL.
NOW ABOUT EIGHT INCHES FROM HEAT
TO FOOD IS A GOOD DISTANCE
FOR A CHICKEN THIS SIZE.
ANY CLOSER THAN THAT AND OUR
BIRD'LL END UP LOOKING LIKE
ONE OF THOSE PICTURES
THE STATE TROOPERS
MADE YOU LOOK AT IN
DRIVERS ED CLASS.
NOW I'D LOVE TO TELL YOU TO
TURN THE BIRD IN TEN MINUTES,
IN FIFTEEN MINUTES,
BUT THE TRUTH IS,
EVERY BROILER IS DIFFERENT,
EVERY CHICKEN IS DIFFERENT.
SO GIVE IT ABOUT TEN MINUTES
AND THEN TAKE A LOOK.
OH, AND SINCE MOST
BROILERS TURN OFF
WHEN THE OVEN GETS TO
A CERTAIN TEMPERATURE,
LEAVE THE DOOR IN THE
FIRST OPEN POSITION.
SO 18 MINUTES HAS GONE BY,
IN OUR WORLD AT LEAST,
AND IT IS TIME TO
CHECK THE BIRD.
NOW WE'VE GOT SOME REALLY
NICE COLOR THERE.
THIS LOOKS GREAT, BUT
I'M HAPPY WITH THIS
SO I'M GONNA GO AHEAD
AND GIVE IT THE TURN.
PAPER TOWELS...
JUST GRAB THE ENDS OF THE LEGS,
FLIP 'EM OVER, THAT'S IT.
BACK UNDER THE BROILER FOR
ABOUT ANOTHER 10 TO 12 MINUTES.
LET'S SEE, OH YEAH,
THAT'S A GOOD...
HAS TEN MINUTES GONE BY ALREADY?
WHOOH, AND I JUST HAD TIME
TO GET THIS CRUDITé PLATTER TOGETHER.
RIGHT!
TIME TO TEMPT FATE.
NOW DO THIS A FEW TIMES,
AND YOU'LL LEARN EXACTLY
WHAT DONE LOOKS AND FEELS LIKE.
NOW SINCE LIGHT AND DARK MEAT
COOK A LITTLE DIFFERENTLY,
I CHECK BOTH.
SO SHOOT FOR THE THICKEST
PART OF THE BREAST,
ABOUT AN INCH FROM THE WING.
NOT QUITE 165, BUT
THE MEAT FEELS GOOD AND THE JUICES RUN CLEAR.
I THINK IT'S A GO.
NOW I'LL CHECK THE MIDDLE OF THE
THIGH ON THE OPPOSITE SIDE...
167, JUICE IS CLEAR...
THIS BIRD IS COOKED.
NOW LIKE ANY ROAST, THIS BIRD
NEEDS TO REST A FEW MINUTES,
SO THE JUICES HAVE TIME TO
REDISTRIBUTE THROUGH THE MEAT.
IT'S GONNA LOSE A LITTLE JUICE,
SO PUT IT IN A DEEP BOWL
AND COVER IT LOOSELY WITH FOIL.
NOW WE'VE JUST GOT
TIME FOR THE JUS.
♪
NOW THESE VEGETABLES
HAVE SERVED US WELL,
BUT THEY'RE NOT DONE YET.
BEFORE WE MAKE OUR JUS, THOUGH,
WE WANT TO GET SOME OF THE
EXTRA FAT OFF OF THE PAN.
JUST TILT IT UP AND LET
EVERYTHING POOL IN THE BOTTOM,
AND THEN USE EITHER A WIDE
SPOON OR A BOWL BASTER,
WHICH IS MY FAVORITE,
AND JUST KIND OF SUCK IT
RIGHT UP OFF OF THERE.
BUT WHATEVER YOU DO, DO
NOT THROW THIS AWAY.
MIXED WITH A LITTLE RED
VINEGAR AND MUSTARD,
IT'LL MAKE A TERRIFIC
VINAIGRETTE FOR A SIDE SALAD.
NOW THE PAN IS STILL
REALLY ROCKET HOT,
SO LET'S GIVE IT A BOOST
AND GO AHEAD AND CRANK
THIS UP OVER TWO BURNERS
AND GET IT AS HOT AS WE
CAN AS FAST AS WE CAN.
NOW ONE OF THE FIRST
THINGS WE'RE GONNA DO
IS DEGLAZE THE PAN, WHICH
IS GONNA LOOSEN UP
ALL THIS REALLY GREAT STUCK-ON
STUFF AT THE BOTTOM OF THE PAN.
IT'S WHERE THE REAL FLAVOR IS.
WE'RE GONNA LET THE PAN JUST
GET A LITTLE BIT HOTTER,
THEN WE'RE GONNA HIT
IT WITH SOME WINE.
I LIKE TO USE RED
WINE FOR CHICKEN.
IT'S NOT VERY TRADITIONAL,
BUT I LIKE IT.
WE'RE JUST GONNA ADD
ENOUGH WINE TO JUST COVER
THE BOTTOM OF THE PAN.
NOW THAT'S GONNA COME TO
A BOIL REALLY QUICKLY,
SO WE'RE JUST GONNA
KIND OF SCRAPE AROUND.
I KIND OF USE ONE OF THE PIECES
OF CARROT OR CELERY TO RUB WITH.
NOW WINE IS GONNA ADD A
BRIGHTNESS TO THE SAUCE,
A KIND OF, I DON'T KNOW,
A FRONT-SEAT FLAVOR.
BUT WE ALSO NEED SOMETHING
IN THE BACKGROUND, SOME BODY.
WE CAN'T GET THAT FROM WINE.
WHERE WE GET THAT IS
FROM STOCK OR BROTH,
SOMETHING THAT'S GOT
SOME MEATINESS TO IT,
OR EVEN SOME GELATIN, WHICH
WOULD THICKEN THE SAUCE
AND GIVE IT BODY.
SO I'M GONNA USE SODIUM-
FREE CHICKEN BROTH.
NOW YOU COULD USE
REGULAR CHICKEN BROTH,
BUT BY THE TIME THIS REDUCED, IT
WOULD TASTE LIKE THE DEAD SEA--
A LITTLE TOO SALTY.
SO I'M JUST GONNA ADD
MAYBE A CUP OF BROTH.
GIVE THIS A GOOD STIR,
AND LET IT REDUCE.
BUT NOW IS ALSO A
REALLY GOOD TIME
TO ADD ANY AROMATICS WE'VE
GOT AROUND, LIKE HERBS
OR SOMETHING TO GIVE KIND
OF A FINAL PUNCH OF FLAVOR.
NOW IT JUST SO HAPPENS
THAT WE'VE GOT SOME OF THE STUFFING LEFT OVER.
SINCE IT'S ALL AROMATIC--
LEMON, PARSLEY, GARLIC--
IT'S A PERFECT ADD ON.
IT'LL ECHO THE FLAVOR THAT
WE'VE ALREADY GOT IN THE CHICKEN,
WHICH IS EXACTLY WHAT
WE WANT A JUS TO DO.
NOW I'M GONNA LEAVE THIS
ALONE FOR TWO MINUTES
OR 'TIL IT'S REDUCED BY HALF.
ALL YOU HAVE TO DO IS
STRAIN OUT THE VEGETABLES
AND YOU'VE GOT A GOOD CUP
OF INTENSELY FLAVORED JUS.
IT'S MORE THAN ENOUGH
FOR THIS CHICKEN...
ENOUGH FOR THREE
CHICKENS, REALLY.
NOW CARVING TIME IS WHEN
BUTTERFLY BIRD REALLY SHINES.
WATCH THIS.
LEG QUARTER--NOTHIN' BUT SKIN.
NOW SINCE WE'VE TAKEN
OUT THE KEEL BONE
THAT GOES BETWEEN
THE TWO BREASTS,
THEY'RE GONNA SEPARATE
LIKE A BREEZE.
NOW IF YOU WANT TO SERVE
QUARTERS, AND I OFTEN DO
BECAUSE IT'S PRETTY ON A PLATE,
YOU MIGHT WANT TO MAKE
SOME THIN INCISIONS
RIGHT THROUGH THE BREAST.
THAT'S GONNA GIVE THE
JUS SOMEPLACE TO GO
BESIDES JUST RUNNING
IN THE PLATE.
ABOUT THREE OR FOUR
CUTS WILL DO NICELY.
THEN JUST RIGHT ONTO THE PLATE.
AND YOU DON'T NEED MORE THAN
ONE SPOONFUL OF THE JUS--
IT REALLY IS STRONG.
JUST RIGHT ACROSS THE
BIRD LIKE THAT.
NOW I GOTTA TELL YA,
I AM NOT MR. GARNISH.
IF IT DOESN'T BRING
FLAVOR TO THE MEAL,
I DON'T THINK IT
BELONGS ON THE PLATE.
BUT SINCE WE'VE ALREADY
GOT SORT OF A LEMON MOTIF GOING WITH THE ZEST,
I'LL BREAK DOWN AND GO ONE
SINGLE LEMON WHEEL.
THERE... DINNERTIME!
THERE... DINNERTIME!
NOW THIS WHOLE
BUTTERFLYING BUSINESS
WORKS GREAT ON
THE GRILL TOO.
THE PASTE THAT WE
RUBBED UNDER THE SKIN
COULD'VE BEEN CUMIN, ROSEMARY
AND CRUSHED OLIVES,
OR CURRY PASTE OR EVEN
HOMEMADE MAYONNAISE.
IT'S AN EXTREMELY
VERSATILE METHOD,
ESPECIALLY FOR THOSE
OF US WHO SOMETIMES
TAKE THE EXTRA SKIN
OFF TO AVOID THE FAT.
WE HOPE YOU'VE LEARNED
A THING OR TWO
ABOUT THE CULINARY
CHAMELEON WE CALL CHICKEN.
JOIN US NEXT TIME
ON "GOOD EATS."
AND IN THE MEANTIME,
DON'T CRY FOUL!
♪
DO YOU THINK IT'S DONE?
WHAT DOES IT SAY?
HMM... ASK AGAIN
LATER.
WELL, ALL RIGHT, THEN.
OPEN THE POD BAY DOORS, HAL.
A FAMOUS GASTRONOME ONCE WROTE,
"WE CAN LEARN TO COOK
BUT MUST BE BORN TO ROAST."
GRANTED, AT THE
TIME HE WROTE THAT,
PEOPLE WERE STILL
ROASTING OVER OPEN PITS,
BUT THERE'S STILL PLENTY OF
CONFUSION TO GO AROUND TODAY.
JUST ASK THE OWNERS OF
THIS PALLID POULTRY.
SIMPLE ROAST CHICKEN
DOESN'T ALWAYS TRANSLATE
TO EASY ROAST CHICKEN.
WELL, IN THE NEXT HALF-HOUR,
WE'RE GOING TO EXPLORE
THIS HALLOWED HOLLOW
WE CALL THE OVEN.
WE'LL PICK THE RIGHT
PAN TO PUT IN IT
AND THE RIGHT CHICKEN
TO PUT IN THE PAN.
AND IN THE END, WE WILL
EMERGE WITH A BEAUTIFUL,
JUICY, FLAVORFUL BIRD
IN LESS THAN HALF AN HOUR.
NOW THAT'S "GOOD EATS..."
BUT THEN, SO IS THIS.
STICK AROUND.
♪
A TWO-TON "I CHOMP
WITH AN ATTITUDE,"
ALBERTASAURUS HERE WAS ONE
LARGE-LIVIN' THEROPOD.
LIKE MANY OF HIS PREHISTORIC
PALS, HE DID AS HE PLEASED.
HE HUNG OUT WITH FRIENDS,
ATE WHATEVER HE COULD GET HIS JAWS AROUND--
WHICH WAS A LOT--
AND MADE LITTLE DINOSAURS.
BUT NOW SOME NEW PALEONTOLOGICAL
MUSING SUGGESTS
THAT BIG AL AND HIS
FRIENDS DIDN'T REALLY BECOME EXTINCT AT ALL.
THEY JUST UNDERWENT A
LONG TERM DOWNSIZING,
THE ULTIMATE RESULT OF WHICH
MAY HAVE BEEN GALLUS DOMESTICUS.
A RELATIVE NEWCOMER ON
THE ANIMAL-KINGDOM BLOCK,
THE CHICKEN, AS WE KNOW IT,
IS ONLY ABOUT FOUR OR FIVE
THOUSAND YEARS OLD.
AND YET HE SHARES MANY
OF BIG AL'S INTERESTS...
HANGIN' OUT WITH FRIENDS,
EATING ANYTHING HE CAN GET HIS BEAK AROUND,
AND MAKIN' LITTLE CHICKENS.
ONCE UPON A TIME, CHICKENS
STRUTTED AROUND FAMILY FARMS...
A LOT LIKE THIS ONE.
JUST ABOUT EVERYONE WHO
DIDN'T LIVE IN THE CITY
KEPT A CHICKEN OR TWO.
NOW THESE WERE SLOW-GROWING
BUT FLAVORFUL BIRDS,
VALUED MORE FOR THEIR EGGS,
REALLY, THAN FOR THEIR MEAT.
OF COURSE, IN THE END,
EVERY CHICKEN MET HIS POT.
AFTER WORLD WAR II,
FARMS CONSOLIDATED
INTO VERTICALLY INTEGRATED
CONGLOMERATES,
AND THE FATE OF THE CHICKEN
PASSED FROM FOLKS IN OVERALLS
TO GUYS IN LAB COATS.
THE RESULT, AS YOU CAN
SEE FROM THE COVER
OF THIS FINE
SCIENTIFIC JOURNAL,
TODAY'S CORPORATE BIRD GROWS
TWICE AS BIG, TWICE AS FAST,
AND AT A ABOUT HALF THE COST
OF THE BIRD OF YESTERYEAR,
MAKING IT FROM EGG TO PLATE
IN WEEKS, RATHER THAN MONTHS.
COURSE, THERE ARE POULTRY
PURISTS WHO WOULD ARGUE
THAT IF TODAY'S UBER CHICKEN
REALLY TASTED LIKE CHICKEN,
THEN THE EXPRESSION "TASTES
LIKE CHICKEN" WOULDN'T EXIST,
BECAUSE NOTHING WOULD
TASTE LIKE CHICKEN
EXCEPT, OF COURSE, CHICKEN.
NOW WHAT WE REALLY NEED
TO SORT THIS ALL OUT
IS A POULTRY SCIENTIST.
HI, MIKE.
HI, ALTON.
SO DOES TODAY'S CHICKEN
TASTE DIFFERENT
FROM, SAY, A CHICKEN
50 YEARS AGO?
WELL, MY GRANDMOTHER
TELLS ME THAT IT DOES,
SO I CERTAINLY WOULDN'T
ARGUE WITH HER.
TODAY'S CHICKEN IS
OBVIOUSLY MEATIER,
JUICIER, MORE TENDER,
MORE CONSISTENT
THAN IN THE PAST.
SO SOME OF THE
WORDS WE HEAR A LOT
IN CHICKEN TALK
THESE DAYS--
STEROIDS, GROWTH
HORMONES, ANTIBIOTICS...
THERE ARE NO STEROIDS
OR HORMONES
GIVEN TO CHICKENS IN
THE UNITED STATES.
THAT'S AGAINST THE LAW,
AND BESIDES THAT
THE CHICKENS ARE PRETTY
MUCH GROWING AS FAST AS THEY CAN
AND HORMONES REALLY
AREN'T EFFECTIVE.
ORGANIC AND FREE-RANGE,
DO THEY REALLY MAKE A DIFFERENCE?
FREE-RANGE BIRDS DO TEND
TO BE A LITTLE BIT OLDER,
SO THE MEAT MAY HAVE
A LITTLE BIT DIFFERENT TEXTURE,
MAYBE A LITTLE BIT
DIFFERENT FLAVOR.
BIRDS THAT ARE GROWN
ON COMMERCIAL FARMS
HAVE ROOM TO WALK AROUND.
THEY ARE ESSENTIALLY
FREE-RANGING,
EXCEPT THAT THEY'RE
GROWN INSIDE OF BUILDINGS,
INSTEAD OF OUT
IN PASTURES.
MIKE, THANKS FOR YOUR
TIME, I KNOW YOU GOT TO GET BACK TO THE FARM.
YOU GUYS WOULDN'T HAPPEN
TO RAISE ANY... NO.
♪
AT MOST MODERN
MARKETS THESE DAYS,
BESIDES THE NATIONAL BRANDS,
YOU'LL ALSO PROBABLY SEE
A FREE-RANGE BIRD OR TWO,
AS WELL AS MAYBE A KOSHER BIRD,
THAT'S BEEN SOAKED
IN A SALT BRINE.
NOW MOST ORGANIC
AND KOSHER BIRDS
ARE GONNA LOOK A LITTLE PALE,
COMPARED TO, SAY,
THE NATIONAL BRANDS.
SEE, SKIN COLOR IS
DETERMINED BY DIET.
NOW SOME MARKETING RESEARCH
GURU SOMEPLACE DECIDED
THAT US CONSUMERS LIKE
OUR CHICKENS YELLOW.
SO A LOT OF GROWERS ADD
THINGS LIKE MARIGOLD PETALS
RIGHT TO THE FEED...
HENCE, YELLOW SKIN.
IT DOESN'T HURT ANYTHING,
BUT IT DOESN'T EXACTLY
ADD ANY FLAVOR, EITHER.
NOW WHEN IT COMES TO SIZE,
I REALLY LIKE BROILER/FRYERS.
THAT'S A BIRD IN THE THREE-AND-
A-HALF TO FOUR-POUND RANGE.
NOW MOST FREE-RANGE BIRDS
HIT THAT MARK,
AND THEY YIELD JUST ENOUGH FOR
FOUR ADULTS TO HAVE DINNER.
IF YOU HAVE MORE GUESTS,
LOOK FOR A ROASTER,
WHICH IS IN THE FOUR-
TO FIVE-POUND RANGE.
AND FOR NOW, STEER
CLEAR OF STEWING HENS.
THEY'RE TASTY, BUT THEY REQUIRE
MOIST, NOT DRY, COOKING,
SO ROASTING IS OUT.
AS YOU CAN SEE, I'VE
MADE SOME, WELL,
MODIFICATIONS TO
MY REFRIGERATOR.
SAY HELLO TO
DR. PENNY ADCOCK
OF THE CENTERS FOR
DISEASE CONTROL.
WHAT'S UP, DOC?
OH, IT'S ABOUT 34 DEGREES,
HUMIDITY 75 PERCENT AND HOLDING,
PERFECT TEMPERATURE FOR
A HOME REFRIGERATOR.
UH, GOT SOME RAW
CHICKEN FOR YA.
WELL, YOU CAN START
BY PUTTING IT IN A BOWL OR A TRAY
AND PUTTING IT ON
THE BOTTOM SHELF.
ANYTHING ELSE?
WELL, YOU ALWAYS WANT TO COOK OR FREEZE RAW POULTRY
NO LATER THAN THE USE-
BY DATE ON THE PACKAGE.
AND YOU SHOULD NEVER
REFREEZE RAW POULTRY
AFTER YOU'VE
ALREADY THAWED IT.
ALWAYS COOK TO AN
INTERNAL TEMPERATURE
OF AT LEAST 170
DEGREES FAHRENHEIT TO KILL THE BACTERIA.
WON'T SEVEN MINUTES AT
140 DO THE SAME THING?
SURE, THAT'LL DO
THE SAME THING,
BUT CHICKEN COOKED
TO 140 DEGREES JUST TASTES NASTY.
WELL PUT.
SO WHY IS POULTRY SO
SUSCEPTIBLE TO BACTERIA?
WELL, CHICKEN IS LESS
ACIDIC THAN RED MEAT,
AND THAT HIGH pH
PROVIDES THE PERFECT ENVIRONMENT
FOR MICROBES TO GROW.
IS UNDERCOOKING THE BIGGEST
CULPRIT, OR IS IT...?
CROSS-CONTAMINATION,
YOU BETCHA.
BY THE WAY, YOU'RE
LETTIN' ALL THE COLD AIR OUT OF HERE.
SORRY.
HERE NOW, THE TRUTH...
IF YOU CUT RAW CHICKEN
ON THIS CUTTING BOARD,
WITH THIS KNIFE AND THESE
HANDS, ON THIS COUNTER,
WELL, GUESS WHAT?
IT WON'T MATTER IF YOU
COOK THAT CHICKEN IN THERE
TO AN INTERNAL TEMPERATURE
TO MAKE POMPEII BLUSH.
IT'S YOUR RESPONSIBILITY TO
WASH EVERYTHING--THE BOARD,
YOUR HANDS, THE KNIFE,
EVERYTHING--WITH HOT SOAPY WATER
BEFORE YOU TOUCH ANY OTHER
FOODSTUFFS IN THIS KITCHEN.
AND IF YOU DON'T, YOU COULD
BE CRUISING FOR A SIX-DAY,
SEVEN-NIGHT, ALL-EXPENSES-PAID
TRIP TO YOUR BATHROOM...
AND I'M NOT KIDDING.
NOW AROUND HERE, WE EVEN
KEEP A CUTTING BOARD
SPECIALLY FOR RAW POULTRY.
NO CONFUSION, NO ACCIDENTS.
FROM TIME TO TIME, I EVEN
LIKE TO WIPE DOWN THE COUNTERS
WITH WATER THAT'S LACED WITH
JUST A LITTLE BIT OF BLEACH.
COMMERCIAL DISINFECTANTS
DO THE SAME TOO,
AND YA KNOW, THEY'RE A LOT
CHEAPER THAN A HOUSE CALL.
♪
YOU WOULD BE EASY TO
DISMISS THE ROASTING PAN
AS MERE OVEN BUCKET,
BUT YOUR CHICKEN, AS WELL AS
FUTURE LASAGNAS, ENCHILADAS,
SOUPS, STEWS,
COBBLERS AND ROASTS,
WOULD THANK YOU TO THINK AGAIN.
HELLO, "W."
HOW'S THIS?
THAT IS A BAKING PAN.
A BAKING PAN.
YOUR CHICKEN WOULD
BE BETTER OFF ROASTING IN A HUBCAP
OFF YOUR FATHER'S
OLDSMOBILE. DAD DRIVES A CADILLAC, ACTUALLY.
ALL RIGHT...
THE RIGHT ROASTING PAN
EVENLY DISTRIBUTES,
ABSORBS, AND
REFLECTS HEAT
AND CAN EVEN
STRADDLE TWO BURNERS
FOR QUICK BROWNING
AND SAUCE REDUCTION. SAUCE REDUCTION.
THE SPECIFICATIONS
ARE SIMPLE, EVEN FOR YOU, A.B.
FIRST, HEAVY IS GOOD.
HEAVY.
SECOND, UPRIGHT, STURDY
HANDLES ARE GOOD. UPRIGHT.
YOU CAN HOLD ON TO
THESE WITH MITTS.
THIRD, POLISHED
SURFACE IS GOOD. POLISHED.
IT REFLECTS HEAT
AND HOLDS ON TO PAN DRIPPINGS,
SOMETHING NON-STICK
SURFACES CANNOT DO.
I SEE.
I DOUBT THAT.
THIS PAN IS LARGE ENOUGH
FOR A RIB ROAST, BUT NOT TOO BIG FOR LASAGNA,
HAS FLARED EDGES FOR
EASY FOIL CRIMPING--
IN SHORT, EVERYTHING
YOU COULD WANT IN A ROASTING PAN.
NOT EXACTLY CHEAP.
THIS IS ONE DEVICE
THAT I DO NOT ADVISE YOU SKIMPING ON.
VERY WELL.
A.B., DO NOT RUN AWAY WITH MY MITTS!
OH, HAVE YOUR OLD MITTS,
I DON'T WANT THEM, ANYWAY.
OKAY, EVERYBODY,
REPEAT AFTER ME...
ORGANIZATION WILL SET ME FREE.
I DON'T MEAN TO SOUND LIKE
A MOTIVATIONAL SPEAKER,
BUT IT'S TRUE, ESPECIALLY
IF YOU'RE PLANNING TO BE
IN CLOSE CONTACT WITH
RAW CHICKEN OR MEAT
OR OTHER POSSIBLE SOURCES
OF CROSS-CONTAMINATION.
GET IN THE HABIT OF
PREPPING AND GATHERING
EVERYTHING YOU NEED BEFORE YOU
GET YOUR HANDS IN THE FOOD.
NOW AROUND HERE WE LIKE TO
MEASURE OUR INGREDIENTS
INTO CUSTARD CUPS, SET THEM
ON A TRAY OR SHEET PAN,
ALONG WITH ANY TOOLS
YOU MIGHT NEED.
NOW THE FRENCH CALL THIS
CONCEPT MISE EN PLACE--
PUT IN ITS PLACE--
AND NEXT TO A SHARP,
EIGHT-INCH CHEF'S KNIFE,
IT IS YOUR BEST FRIEND.
NOW THE WAY WE SEE IT, ROAST
CHICKEN SHOULD TASTE LIKE,
WELL, CHICKEN.
SO WE KEEP THE
SEASONINGS SIMPLE...
SOME LEMON ZEST, SOME
GARLIC, OLIVE OIL, PARSLEY,
A LITTLE SALT AND PEPPER.
SALT AND PEPPER... I HATE THAT,
I MEAN, THERE'S MORE TO PEPPER
THAN TO PLAYING YIN
TO SALT'S YANG,
OR IS IT YANG TO SALT'S...
WELL, YOU KNOW.
♪
I AM THE FIRST TO ADMIT,
I'LL REACH FOR AN ELECTRIC
COFFEE GRINDER IN A FLASH
WHEN IT COMES TO
MILLING MOST SPICES.
BUT WHEN IT COMES TO PEPPERCORNS
OR PASTES LIKE TAPENADE OR
PESTO OR OUR STUFFING TODAY,
WHICH IS TECHNICALLY
A CREMLATA,
WELL, IT'S JUST NOT
RIGHT TO USE ANYTHING BUT A MORTAR AND PESTLE.
FOR ONE THING, YOU'RE NOT
GONNA END UP WITH BIG OL',
HUNKIN' CHUNKS OF PEPPERCORN
FLOATING AROUND IN DUST.
AND ALSO WITH THE MILL,
YOU USUALLY LEAVE THE FLAVORFUL OILS,
WELL, INSIDE THE WORK BOWL.
I STARTED WITH ABOUT A TEASPOON
AND A HALF OF PEPPERCORNS,
AND ONCE YOU GET IT DOWN
TO JUST A MEDIUM GRIND,
GO AHEAD AND ADD ABOUT THREE
GARLIC CLOVES' WORTH OF GARLIC,
WITH A LITTLE BIT
OF KOSHER SALT.
AND WORK THAT JUST
FOR A FEW SECONDS.
YOU DON'T WANT TO BEAT
THE MOISTURE ALL THE WAY OUT OF THE GARLIC,
YOU JUST WANT TO LOOSEN
IT UP A LITTLE BIT.
AS SOON AS YOU SEE THE WATER
KIND OF RISE OUT OF IT,
GO AHEAD AND ADD ABOUT
A LEMON'S WORTH OF ZEST.
NOW SAME THING HERE... YOU DON'T
WANT TO BEAT IT TO DEATH,
JUST WORK IT UNTIL YOU
START TO SMELL LEMONS.
AND WHEN YOU DO,
HIT IT WITH A LITTLE BIT OF
PARSLEY--JUST A PINCH.
WORK FOR ANOTHER
COUPLE OF SECONDS,
AND THEN WE'RE GONNA BRING
IT TO A PASTE CONSISTENCY
WITH JUST TWO, MAYBE
THREE TABLESPOONS
OF EXTRA VIRGIN OLIVE OIL.
AGAIN, WE'RE NOT
TRYING TO MAKE SOUP,
BUT MAKE A PASTE THAT
WE CAN WORK WITH UNDER THE CHICKEN SKIN.
NOW WE MAY HAVE FOUND
THE PERFECT PAN,
BUT A ROAST NEEDS TO
SIT UP OUT OF THE PAN,
OR ELSE IT'LL JUST LAY THERE
IN ITS JUICES AND BOIL.
NOW FOR THAT WE COULD USE
A RACK, BUT RACKS ARE...
WELL, BESIDES BEING CLUMSY,
FOOD STICKS TO THEM,
AND TRUST ME, THESE THINGS
ARE HARD TO CLEAN.
BUT ABOVE ALL, THEY BRING
NO FLAVOR WHATSOEVER
TO THE PAN DRIPPINGS.
BUT AROMATIC VEGETABLES DO,
WHICH IS WHY I FLOAT ALL MY
CHICKENS ON ONLY THE FINEST...
OR MAYBE A LITTLE
PAST THEIR PRIME,
CARROTS, CELERY AND ONIONS.
TIME TO FACE THE BIRD.
THE SECRET TO ROAST CHICKEN IS
SUNBATHING... SUNBATHING!
NOW WHEN YOU GO TO THE BEACH,
YOU DON'T CURL UP
INTO A LITTLE BALL,
YOU STRETCH OUT SO THE SUN'S
RADIATION CAN BROIL YOU.
THAT IS WHAT IT IS,
YOU KNOW, BROILING.
WELL, THE SAME HOLDS
TRUE FOR A CHICKEN--
THE FLATTER AND MORE
UNIFORM YOU CAN GET IT,
THE FASTER AND HOTTER
YOU CAN COOK IT.
AND THAT IS WHAT PRODUCES JUICY
MEAT AND CRISP, BROWN SKIN.
SO INSTEAD OF TRUSSING
THE BIRD, WE BUTTERFLY.
FLIP YOUR BIRD BACKSIDE UP, AND
WITH A PAIR OF KITCHEN SHEARS--
NO, NOT REGULAR SCISSORS--
CUT THE RIBS DOWN ONE
SIDE OF THE BACKBONE
AND THEN ON THE OTHER.
SAVE THE BACKBONE, IT'LL
BE GREAT FOR THE JUS.
NOW OPEN THE CHICKEN
UP LIKE A BOOK,
AND TAKE OUT THE KEEL BONE
THAT SEPARATES THE TWO
SIDES OF THE BREAST.
JUST SLICE THROUGH
THAT THIN MEMBRANE
WITH A TIP OF A PARING KNIFE,
AND THEN CRACK 'EM OPEN,
REACH IN WITH A FINGER ON
EITHER SIDE OF THE BONE,
AND JUST LEVER IT OUT.
NOW THE BREAST WILL LAY FLAT.
TURNING BIRD BACK OVER,
AND SPREAD HIM OUT
LIKE A BUTTERFLY.
NOW JUST LOOSEN THE SKIN,
STARTING IN FROM THE NECK.
JUST WIGGLE YOUR FINGERS
IN--IT'LL LIFT RIGHT OFF.
JUST TRY NOT TO TEAR IT.
THERE... NOW TO GET TO
THE DARK MEAT,
JUST LIFT THE SKIN AT THE EDGE.
DON'T WORRY TO MUCH ABOUT
GETTING ALL THE WAY DOWN INTO THE LEG,
THERE'S NOT A LOT TO
SEASON THERE, ANYWAY.
NOW USE A TEASPOON AND
DELIVER THE STUFFING
TO EACH OF THE QUARTERS,
AND TRY TO SPREAD IT OUT
A LITTLE BIT AS YOU GO.
PERFECT.
SO WHY SEASON UNDER THE SKIN?
WELL, TWO REASONS... ONE,
SKIN IS DESIGNED
TO KEEP WHAT'S OUT, OUT
AND WHAT'S IN, IN.
SO IT STANDS TO REASON IF
YOU WANT TO FLAVOR THE MEAT,
YOU GOTTA GET UNDER THE SKIN.
TWO, THINGS LIKE LEMON
ZEST, GARLIC, PEPPER,
ALL TASTE REALLY BAD
WHEN THEY BURN,
AND BURN THEY WILL, WHEN EXPOSED
TO ALL THIS DIRECT HEAT,
AND THEY GET IN THE WAY
OF THE SKIN BROWNING.
NOW TAKE A MOMENT FOR A
QUICK PRE-OVEN RUBDOWN,
A LITTLE OLIVE OIL...
A MASSAGE WILL BE RELAXING FOR
BOTH BIRD AND COOK, ALIKE.
AND BESIDES, GETTING
THE OIL DOWN INTO ALL THESE NOOKS AND CRANNIES
WILL MAKE SURE THAT THIS
BIRD BROWNS UP NICE.
BROWN MEANS CRISP, AND
CRISP MEANS GOOD.
SO BEFORE WE GO IN THE PAN,
WE'RE GONNA PUT JUST
A LITTLE BIT OF SALT ON THE FLESH SIDE,
MAYBE HALF A TEASPOON OR SO,
AND THEN IN THE PAN,
BREAST SIDE UP.
NOW BEFORE YOU DO ANYTHING,
BEFORE YOU TOUCH THE OVEN DOOR,
THE TIMER, YOUR COFFEE
MUG, YOUR DOG,
WASH THESE NASTY CHICKEN HANDS.
LOTS OF HOT WATER, LOTS OF SOAP.
BELIEVE IT OR NOT,
NEXT TO CUTTIN' PASTE,
THIS MAY BE THE MOST
VALUABLE THING
THEY TAUGHT YOU IN
NURSERY SCHOOL.
NOW ABOUT EIGHT INCHES FROM HEAT
TO FOOD IS A GOOD DISTANCE
FOR A CHICKEN THIS SIZE.
ANY CLOSER THAN THAT AND OUR
BIRD'LL END UP LOOKING LIKE
ONE OF THOSE PICTURES
THE STATE TROOPERS
MADE YOU LOOK AT IN
DRIVERS ED CLASS.
NOW I'D LOVE TO TELL YOU TO
TURN THE BIRD IN TEN MINUTES,
IN FIFTEEN MINUTES,
BUT THE TRUTH IS,
EVERY BROILER IS DIFFERENT,
EVERY CHICKEN IS DIFFERENT.
SO GIVE IT ABOUT TEN MINUTES
AND THEN TAKE A LOOK.
OH, AND SINCE MOST
BROILERS TURN OFF
WHEN THE OVEN GETS TO
A CERTAIN TEMPERATURE,
LEAVE THE DOOR IN THE
FIRST OPEN POSITION.
SO 18 MINUTES HAS GONE BY,
IN OUR WORLD AT LEAST,
AND IT IS TIME TO
CHECK THE BIRD.
NOW WE'VE GOT SOME REALLY
NICE COLOR THERE.
THIS LOOKS GREAT, BUT
I'M HAPPY WITH THIS
SO I'M GONNA GO AHEAD
AND GIVE IT THE TURN.
PAPER TOWELS...
JUST GRAB THE ENDS OF THE LEGS,
FLIP 'EM OVER, THAT'S IT.
BACK UNDER THE BROILER FOR
ABOUT ANOTHER 10 TO 12 MINUTES.
LET'S SEE, OH YEAH,
THAT'S A GOOD...
HAS TEN MINUTES GONE BY ALREADY?
WHOOH, AND I JUST HAD TIME
TO GET THIS CRUDITé PLATTER TOGETHER.
RIGHT!
TIME TO TEMPT FATE.
NOW DO THIS A FEW TIMES,
AND YOU'LL LEARN EXACTLY
WHAT DONE LOOKS AND FEELS LIKE.
NOW SINCE LIGHT AND DARK MEAT
COOK A LITTLE DIFFERENTLY,
I CHECK BOTH.
SO SHOOT FOR THE THICKEST
PART OF THE BREAST,
ABOUT AN INCH FROM THE WING.
NOT QUITE 165, BUT
THE MEAT FEELS GOOD AND THE JUICES RUN CLEAR.
I THINK IT'S A GO.
NOW I'LL CHECK THE MIDDLE OF THE
THIGH ON THE OPPOSITE SIDE...
167, JUICE IS CLEAR...
THIS BIRD IS COOKED.
NOW LIKE ANY ROAST, THIS BIRD
NEEDS TO REST A FEW MINUTES,
SO THE JUICES HAVE TIME TO
REDISTRIBUTE THROUGH THE MEAT.
IT'S GONNA LOSE A LITTLE JUICE,
SO PUT IT IN A DEEP BOWL
AND COVER IT LOOSELY WITH FOIL.
NOW WE'VE JUST GOT
TIME FOR THE JUS.
♪
NOW THESE VEGETABLES
HAVE SERVED US WELL,
BUT THEY'RE NOT DONE YET.
BEFORE WE MAKE OUR JUS, THOUGH,
WE WANT TO GET SOME OF THE
EXTRA FAT OFF OF THE PAN.
JUST TILT IT UP AND LET
EVERYTHING POOL IN THE BOTTOM,
AND THEN USE EITHER A WIDE
SPOON OR A BOWL BASTER,
WHICH IS MY FAVORITE,
AND JUST KIND OF SUCK IT
RIGHT UP OFF OF THERE.
BUT WHATEVER YOU DO, DO
NOT THROW THIS AWAY.
MIXED WITH A LITTLE RED
VINEGAR AND MUSTARD,
IT'LL MAKE A TERRIFIC
VINAIGRETTE FOR A SIDE SALAD.
NOW THE PAN IS STILL
REALLY ROCKET HOT,
SO LET'S GIVE IT A BOOST
AND GO AHEAD AND CRANK
THIS UP OVER TWO BURNERS
AND GET IT AS HOT AS WE
CAN AS FAST AS WE CAN.
NOW ONE OF THE FIRST
THINGS WE'RE GONNA DO
IS DEGLAZE THE PAN, WHICH
IS GONNA LOOSEN UP
ALL THIS REALLY GREAT STUCK-ON
STUFF AT THE BOTTOM OF THE PAN.
IT'S WHERE THE REAL FLAVOR IS.
WE'RE GONNA LET THE PAN JUST
GET A LITTLE BIT HOTTER,
THEN WE'RE GONNA HIT
IT WITH SOME WINE.
I LIKE TO USE RED
WINE FOR CHICKEN.
IT'S NOT VERY TRADITIONAL,
BUT I LIKE IT.
WE'RE JUST GONNA ADD
ENOUGH WINE TO JUST COVER
THE BOTTOM OF THE PAN.
NOW THAT'S GONNA COME TO
A BOIL REALLY QUICKLY,
SO WE'RE JUST GONNA
KIND OF SCRAPE AROUND.
I KIND OF USE ONE OF THE PIECES
OF CARROT OR CELERY TO RUB WITH.
NOW WINE IS GONNA ADD A
BRIGHTNESS TO THE SAUCE,
A KIND OF, I DON'T KNOW,
A FRONT-SEAT FLAVOR.
BUT WE ALSO NEED SOMETHING
IN THE BACKGROUND, SOME BODY.
WE CAN'T GET THAT FROM WINE.
WHERE WE GET THAT IS
FROM STOCK OR BROTH,
SOMETHING THAT'S GOT
SOME MEATINESS TO IT,
OR EVEN SOME GELATIN, WHICH
WOULD THICKEN THE SAUCE
AND GIVE IT BODY.
SO I'M GONNA USE SODIUM-
FREE CHICKEN BROTH.
NOW YOU COULD USE
REGULAR CHICKEN BROTH,
BUT BY THE TIME THIS REDUCED, IT
WOULD TASTE LIKE THE DEAD SEA--
A LITTLE TOO SALTY.
SO I'M JUST GONNA ADD
MAYBE A CUP OF BROTH.
GIVE THIS A GOOD STIR,
AND LET IT REDUCE.
BUT NOW IS ALSO A
REALLY GOOD TIME
TO ADD ANY AROMATICS WE'VE
GOT AROUND, LIKE HERBS
OR SOMETHING TO GIVE KIND
OF A FINAL PUNCH OF FLAVOR.
NOW IT JUST SO HAPPENS
THAT WE'VE GOT SOME OF THE STUFFING LEFT OVER.
SINCE IT'S ALL AROMATIC--
LEMON, PARSLEY, GARLIC--
IT'S A PERFECT ADD ON.
IT'LL ECHO THE FLAVOR THAT
WE'VE ALREADY GOT IN THE CHICKEN,
WHICH IS EXACTLY WHAT
WE WANT A JUS TO DO.
NOW I'M GONNA LEAVE THIS
ALONE FOR TWO MINUTES
OR 'TIL IT'S REDUCED BY HALF.
ALL YOU HAVE TO DO IS
STRAIN OUT THE VEGETABLES
AND YOU'VE GOT A GOOD CUP
OF INTENSELY FLAVORED JUS.
IT'S MORE THAN ENOUGH
FOR THIS CHICKEN...
ENOUGH FOR THREE
CHICKENS, REALLY.
NOW CARVING TIME IS WHEN
BUTTERFLY BIRD REALLY SHINES.
WATCH THIS.
LEG QUARTER--NOTHIN' BUT SKIN.
NOW SINCE WE'VE TAKEN
OUT THE KEEL BONE
THAT GOES BETWEEN
THE TWO BREASTS,
THEY'RE GONNA SEPARATE
LIKE A BREEZE.
NOW IF YOU WANT TO SERVE
QUARTERS, AND I OFTEN DO
BECAUSE IT'S PRETTY ON A PLATE,
YOU MIGHT WANT TO MAKE
SOME THIN INCISIONS
RIGHT THROUGH THE BREAST.
THAT'S GONNA GIVE THE
JUS SOMEPLACE TO GO
BESIDES JUST RUNNING
IN THE PLATE.
ABOUT THREE OR FOUR
CUTS WILL DO NICELY.
THEN JUST RIGHT ONTO THE PLATE.
AND YOU DON'T NEED MORE THAN
ONE SPOONFUL OF THE JUS--
IT REALLY IS STRONG.
JUST RIGHT ACROSS THE
BIRD LIKE THAT.
NOW I GOTTA TELL YA,
I AM NOT MR. GARNISH.
IF IT DOESN'T BRING
FLAVOR TO THE MEAL,
I DON'T THINK IT
BELONGS ON THE PLATE.
BUT SINCE WE'VE ALREADY
GOT SORT OF A LEMON MOTIF GOING WITH THE ZEST,
I'LL BREAK DOWN AND GO ONE
SINGLE LEMON WHEEL.
THERE... DINNERTIME!
THERE... DINNERTIME!
NOW THIS WHOLE
BUTTERFLYING BUSINESS
WORKS GREAT ON
THE GRILL TOO.
THE PASTE THAT WE
RUBBED UNDER THE SKIN
COULD'VE BEEN CUMIN, ROSEMARY
AND CRUSHED OLIVES,
OR CURRY PASTE OR EVEN
HOMEMADE MAYONNAISE.
IT'S AN EXTREMELY
VERSATILE METHOD,
ESPECIALLY FOR THOSE
OF US WHO SOMETIMES
TAKE THE EXTRA SKIN
OFF TO AVOID THE FAT.
WE HOPE YOU'VE LEARNED
A THING OR TWO
ABOUT THE CULINARY
CHAMELEON WE CALL CHICKEN.
JOIN US NEXT TIME
ON "GOOD EATS."
AND IN THE MEANTIME,
DON'T CRY FOUL!
♪