Dwain Pannell
TVWBB Hall of Fame
High Roast Chicken from America’s Test Kitchen
Pt 1 https://www.youtube.com/watch?v=tfu_zZ3u9ys
(Pt 2 will link from Pt 1 and Pt 3 will link from Pt 2)
1. Brine Chicken at least 1 hour.
2 qts water (added slightly more water to cover)
1 cup Kosher Salt
Sugar if desired
2. Rinse and Spatchcock (aka spattlecock) the chicken.
3. Rub herb butter under skin.
2 TBS Butter
1 Garlic Clove
1 TBS Dijon Mustard
1.5 tsp thyme
Pepper to taste
4. Pat dry. Let sit in fridge to dry further.
5. Sprinkle chicken with black pepper.
6. Cook at 500*F. Rotate 180* at 20 min. Ck in 40 min total for doneness.
Pt 1 https://www.youtube.com/watch?v=tfu_zZ3u9ys
(Pt 2 will link from Pt 1 and Pt 3 will link from Pt 2)
1. Brine Chicken at least 1 hour.
2 qts water (added slightly more water to cover)
1 cup Kosher Salt
Sugar if desired
2. Rinse and Spatchcock (aka spattlecock) the chicken.
3. Rub herb butter under skin.
2 TBS Butter
1 Garlic Clove
1 TBS Dijon Mustard
1.5 tsp thyme
Pepper to taste
4. Pat dry. Let sit in fridge to dry further.
5. Sprinkle chicken with black pepper.
6. Cook at 500*F. Rotate 180* at 20 min. Ck in 40 min total for doneness.
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