Homemade vs. Costco Blind Taste Test
546 هزار بار بازدید -
3 سال پیش
-
Today, Josh is seeing if
Today, Josh is seeing if his homemade chicken can beat out Costco's rotisserie chicken! Make your own with the recipe below. Beat The Brand Ep.3
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Step 1: Brine the chicken
Ingredients
* 1 whole chicken
* 1 quart water
* ½ cup vinegar
* 1 Tbsp sugar
* 3 Tbsp Tony Chachere’s bold
1) Add Ingredients except for chicken into a stock pot and whisk together until dissolved. Add chicken to the liquid then let sit in the fridge overnight.
Equipment
* Whisk
* Stock pot
Step 2: Rub and cook the chicken
Ingredients
* ½ cup room temp unsalted butter
* 2 Tbsp Tony Chachere’s bold
* 1 lemon
1) Preheat your oven to 375 degrees. Remove chicken from the brine then dry off on paper towels.
2) Season the chicken with half the Tony Chachere’s. Use several BBQ skewers to pierce the chicken through the butthole and the neckhole. Lay the ends of the skewers across a deep disposable casserole dish so the chicken is resting above the surface of the pan.
3) Use kitchen twine to tie the chicken’s legs together, then use two toothpicks to pin the chicken’s wing tips to the breast.
4) Mix the rest of the Tony Chachere’s with the butter and slather the seasoned butter all over the chicken.
5) Add the chicken to the oven and let cook for 15 minutes. Rotate the bird so the breast side is down, then flip and rotate every 15 minutes for 1 hour, basting the chicken with the pan drippings. After the final flip, squeeze lemon juice all over the bird and allow to cook for a final 15 minute period. The internal temperature of the breast should read 155 degrees before pulling.
6) Let the chicken rest for 10 minutes, then carve.
Equipment
* 5 metal BBQ skewers
* Cooking twine
* 2 toothpicks
* 1 deep disposable casserole dish
* 1 Sheet pan
* 1 pastry brush
Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitch...
Submit your Dreams Become Food photos here: https://forms.gle/AVza358reaRLNYjt5
Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts: https://mythic.al/ahdias
Spotify: https://mythic.al/hotdog
Click the bell icon so you'll know when we add a new video!
Want more Mythical Kitchen? Check out these playlists:
Fancy Fast Food - Fancy Fast Food | Mythical Kitchen
Snack Smash - Snack Smash | Mythical Kitchen
Food Fears - Food Fears | Mythical Kitchen
Food Feats - Food Feats | Mythical Kitchen
Pick up official Mythical Kitchen merch at https://mythical.com/collections/myth...
Join the Mythical Society: https://www.mythicalsociety.com
Follow Mythical Kitchen:
Instagram: Instagram: mythicalkitchen
Facebook: Facebook: mythicalkitchen
Mythical Chef Josh's Instagram: Instagram: mythicalchefjosh
Follow Mythical:
Instagram: Instagram: mythical
Facebook: Facebook: mythical
Twitter: Twitter: mythical
Website: https://mythical.com
Check Out Our Other Mythical Channels:
Good Mythical Morning: goodmythicalmorning
Rhett & Link: rhettandlink
Ear Biscuits: https://applepodcasts.com/earbiscuits
Good Mythical MORE: goodmythicalmore
Want to send us something? https://mythical.com/contact
Step 1: Brine the chicken
Ingredients
* 1 whole chicken
* 1 quart water
* ½ cup vinegar
* 1 Tbsp sugar
* 3 Tbsp Tony Chachere’s bold
1) Add Ingredients except for chicken into a stock pot and whisk together until dissolved. Add chicken to the liquid then let sit in the fridge overnight.
Equipment
* Whisk
* Stock pot
Step 2: Rub and cook the chicken
Ingredients
* ½ cup room temp unsalted butter
* 2 Tbsp Tony Chachere’s bold
* 1 lemon
1) Preheat your oven to 375 degrees. Remove chicken from the brine then dry off on paper towels.
2) Season the chicken with half the Tony Chachere’s. Use several BBQ skewers to pierce the chicken through the butthole and the neckhole. Lay the ends of the skewers across a deep disposable casserole dish so the chicken is resting above the surface of the pan.
3) Use kitchen twine to tie the chicken’s legs together, then use two toothpicks to pin the chicken’s wing tips to the breast.
4) Mix the rest of the Tony Chachere’s with the butter and slather the seasoned butter all over the chicken.
5) Add the chicken to the oven and let cook for 15 minutes. Rotate the bird so the breast side is down, then flip and rotate every 15 minutes for 1 hour, basting the chicken with the pan drippings. After the final flip, squeeze lemon juice all over the bird and allow to cook for a final 15 minute period. The internal temperature of the breast should read 155 degrees before pulling.
6) Let the chicken rest for 10 minutes, then carve.
Equipment
* 5 metal BBQ skewers
* Cooking twine
* 2 toothpicks
* 1 deep disposable casserole dish
* 1 Sheet pan
* 1 pastry brush
3 سال پیش
در تاریخ 1400/03/11 منتشر شده
است.
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