Chris Carves a Roast Chicken | From the Test Kitchen | Bon Appétit

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  • Published on:  Monday, November 6, 2017
  • Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPnABOUT BON APPÉTITCook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Chris Carves a Roast Chicken | From the Test Kitchen | Bon Appétit
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Comment

  • OH EM GII  1 years ago

    Or if you're alone you can eat it right off the bone and cry on youre couch because your netflixing but your not chilling.

  • Jessey Freeman  19 days ago

    @Erik Hinrichsen depression?

  • Malacki 655  6 months ago

    Mood

  • Phantom Vaden  1 years ago

    Thank you. This is the clearest, most detailed chicken carving instruction I've ever come across. Thank you for being specific in how to carve out the breast and how to deal with the middle part.

  • Bon Appétit  1 years ago

    Thanks! It's not an easy thing to show without making everything look like a set from Dexter. -Chris M

  • victor wu  1 years ago

    NO!!! NO NO NO, the oyster does not go to the table! it is the gift for the chef/cook! lol

  • Nicolle  1 years ago

    Suddenly everyone in the comments is a chef lol

  • Syrkyth  1 years ago

    Next vid should be titled "How to freak out people who don't know how to cook chicken" and just reupload this.

  • TidalForces  1 years ago

    We will await your roast chicken video then.

  • Brandon Curry  1 years ago

    And cue all the “It’s raw” comments now !!! FYI the color of the meat or bone doesn’t say when poultry is done the only way to truly tell is with a meat thermometer as long as poultry get to 165 F it’s fully cooked

  • daniel wiles  1 years ago

    Yes that’s right but you should never eat poultry that has a thick pink membrane because as you said if it doesn’t reach that temperature it won’t change color.

  • Stephanie I  1 years ago

    Apparently they have never had properly cooked chicken and prefer it dry af lol

  • Jason R  1 months ago

    Now if only i could get the skin to stay connected to the chicken as well as he did...

  • dunegig  1 years ago

    As long as the internal temperature reaches 165 F / 74 C it is SAFE. Pinkness can be due to a lot of irrelevant factors: "The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable. Pigment in the bone marrow can color the surrounding tissue and make the bones themselves look very dark. Hemoglobin in the muscles can likewise react with air during cook...

  • daniel wiles  1 years ago

    dunegig I agree but many people don’t know that if that membrane around the skin and muscle is still thick and pink it has not gotten up to that tempeture. A slight pink is fine even turkey has that but if that membrane is pink then it has not reach that temp and is unsafe to eat.

  • Justin C  1 years ago

    BA clearly knows how to cook a chicken. Ya'll overcook waaaay too much. This looks amazing.

  • humfy b25  1 years ago

    I was drooling until he used the word carcass. 😂😂😂