How to Make Chicken Under a Brick with Herb-Roasted Potatoes and Buttermilk-Vanilla Panna Cotta
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Host Julia Collin Davison makes Chicken Under a Brick with Herb-Roasted Potatoes, ingredient expert Jack Bishop tells you everything you need to know about …
Has ATK reviewed the best kitchen scissors? I would love to know….
The chicken turned out delicious! Not sure what I did wrong, but it took me about 90 minutes, total. 😆
That frozen garlic tip is timely for me. I bought a container of peeled garlic at my local Korean grocery and now I don't know what to do with all of it, hahaha.
Hi Julia! Amazing recipe 😋
I have a question for you, I noticed that you and Ashley have the same range, which brand is it? I'm looking for a gas range
What nonstick pan can you use on high? Seems like every one I purchase says medium heat is as high as u should go.
Mental note: make a salad with pre-shredded cheese so you can have Jack over for dinner. (Just don't serve that salad once he shows up!)
Did she not take out the keel bone?
Fancy name plain chicken. nothing new here, just another spatzccked chicken with different herbs.
those potatoes are the way I like mine. So perfect!
Made this! YUMMMMMMMMMMMEEEEEEEEE!
The chicken leg thighs are still raw
is there any way to make this without sugar?
Awesome clip. You said "shmultz" too much, but hey…
First of all, let me say that chicken looks beautiful! But I have several questions. First, why not use a brick? Second, that chicken looks a little crowded in that small 12in skillet. Do you guys in The Test Kitchen have something against larger skillets? I have a 14 and 1/2 inch cast iron skillet that is a dream for recipes like this! You have lots of room around the chicken for roasted potatoes or other root vegetables. I also have a 14in stainless steel skillet straight up and down sides that measures about 5 quarts incapacity. Give me lots and lots of space for Browning and Searing. I forgot my third question, but those are the primary too. Great tip about the garlic.
Eat squirrel? All this time when I am out walking my dog, I try to make friends with them but now I should hunt then down? 🙁
The chicken looks amazing! My concern is with the non stick skillet. Is it safe putting it in a 450° oven?
Trying this today but I can tell you it is difficult to cut it don by the backbone. You definitely need poultry shears. It’s also tricky to flip it over by yourself.
Can you show the recipe for Popeyes biscuits Thank you
I made this last night. As usual, your recipes are perfect. Even though I wanted to cook the chicken longer, I followed the directions and it was just perfect! Thank you! Next time, whole small mushrooms get added to the potatoes. If anyone is about to make this, one of the small details to definitely pay attention to is to drain the pan before the potatoes go in!
This was fire! Good stuff test kitchen crew! Loved the segment with Jack
My mom showed me the squirrel skinning instructions when I was a kid, she thought the shoes were hilarious. I still have that book.
So informative I enjoyed this show.
Was this tape during the lockdown?
Did everyone get mad at one another so you all had to be separated? I don’t like this format nearly as well where there is no interaction or back-and-forth between the hosts. Just a cook and a pot. Kinda boring.
The link infers the written recipe is free. Yet, one must "register" to see it. I am completely done with giving everyone on the interweb my email, etc. to access their content. I fully understand the need to generate income, but I am sick of such outfits selling my info, which yields an avalanche of spam from other outfits that bought emails lists from the folks I "trusted" with my info.
When a cook knows their own cooking as much as Julie does then you know it's going to be good. Especially with all that love you put into it. Awesome looking supper.
I found that the potatoes took a LOT longer to cook. My chicken was room temp practically by the time the potatoes were done.
Wow. I never would have guessed but this new At Home format is really good. I am still adjusting to the different dynamic of the two person segments without CK. I can't put my finger on why because I really love all of you. But the single person segments like these and What's Eating Dan, make me feel like I'm seeing a less scripted version. Plus I love snooping in your kitchens. Thanks!!
For the spatchcock chicken, I notice different WOODEN cutting boards were used for the cold and hot operations. I'm curious how ATK recommends sanitizing them to limit contamination when they're used again days later? Dishwasher, bleach, etc…?
I been watching you and Bridgette back when Christopher was around , you taught me so much and I made so much great meals , but that flip just stole my heart, you all rock
I've been doing that pan flip to keep the bottom oil free for years!!
That chicken
My grandmother used to work in the chicken plant (only place to work in Arkansas, apparently). She died in the 1980s but we still have a few pair of her old chicken shears, from the plant. Amazing scissors! But when I do a spatchcock chicken I cook it on the grill, and use a heavy flat brick (w/foil). 😎
Oh yum going g to do this
Isn't the garlic burnt when you take it out of the oven?
Hi, right off the bat I can't find a chicken that small in our supermarkets, they don't sell them here. Everything is twice the size, any suggestions?
I love chicken & those potatoes.
Never tire of them
I am so sorry. But where did you get an oven proof non stick pan?
I've been rolling my skillet over like that for maybe 35 or 40 years. Common sense and experience taught me. This chicken is looking incredible! I do lemon and thyme too, but now I gotta try it like this.
I don't know who needs to hear this but stop saving all your money, invest some of it if you really want financial freedom….
Hello, Love this show.
Is it just me, or does the inside of the drumstick around the bone still look pink and raw at 9:46
Hello!
The joy of cooking lady has a threatening aura
Thanks to the cast for opening up their homes to us.
12:26 i don't get it, those two are clearly obviously from the same brand, yet only one of them is censored, while the other one shows the POLLY-O name??? and yet, a second later, the censor bar is removed from the other packet too 🤔🤨
Don't throw your salmonella rags in a bare hamper. Rinse them with soap and water in the sink. Don't use high heat on teflon pans.