Whole Roasted Chicken | Basics with Babish

definetly skip the dry brining, it is way too salty. super cripsy skin however the salt ruined the dish for me

Okay... as a chef of 13 years I hate you.. you just made years of exp look like a 5 min how to video. That being said. Nailed it.

My first time roasting a whole chicken and babish is the only one I wanted a tutorial from 😊

I made this and it was disgustingly salty, I brushed the salt of aggressively and this wasn't enough. You must literally wash the salt of.

Thank you Babish, you rock and your team rocks. Always such a huge help in the kitchen. :) cheers & godspeed !

Does he wash the salt off the chicken after the curing? Just to make sure

Five years later and this method still rocks ☺️☺️☺️ Thank you for upping my chicken game, Babish

This reminds me of the summer I grew parsley, sage rosemary and tarragon in my garden. You're really just wasting everybody's time.

been watching / supporting you for forever Mr Babish ... I made this tonight ... As an English person serving this to my parents and grand parents, seeing there faces to the abundance of flavours, this WAS A WINNER! like all your vids ... thank you x .. Rob

How do you prevent this chicken from being SALTY AF

I tried to cut the spine out and I absolutely massacred it.
I just threw the whole thing out and realised why people just buy pre cooked chicken.

nah bro… what internal temp you pull out at?? cuz it cooked for like 20mins after. I cant find this anywhere

every time I make this and remove the spine, I cant help but hold it up and do The Predator roar lol

Have you ever tried roasting whole chicken with bottle

I've been dry brining poultry for years and I would NEVER use that much salt. There's a great calculator online if you search for 'Salt Your Meat'.

Doesn’t even tell you the temperature.😅

This video is too dark.

♥️♥️♥️♥️🍤🍤🍤

So I tried this! The chicken was incredible, the meat was cooked perfectly, however... When I try to take the salt off the chicken by just brushing it, it clearly did not work very well. The skin and the first layer of the meat were so salty that I'm pretty sure my husband and I didn't know if we were eating chicken or drowning in the ocean. You didn't really have a part showing you taking the salt off of the chicken. Would anyone recommend washing the chicken off after the brine? Or is there a better way?

cjcilen

That is one SALTY chicken!

What happens if you don’t do the overnight brine? Is it still juicy

That is one salty chicken.

What did he do with the salt?? Do you rinse the chicken? Kind of an important step he never bothered to show

I had to play this video like 5 times.
Love you,
But man I would have enjoyed this if it was like 30mins long and slower 🤣

It was too salty for me on the skin. Even though I rinsed it thoroughly

your Tattoos are so cool

I use most of the chicken for shredded chicken burritos, cheap and delicious

This has always been my go to method for roasting chicken ever since I first saw this video years ago. 🧡

I followed this recipe exactly as described and it was inedibly salty. Verbatim, step for step, same ingredients, same method, way way way too salty, where did I go wrong?

that was a lot of salt.

Oh my goodness this is amazing roasted chicken!!! I’m so thankful I found the recipe!!!

Should I have water at the bottom of my pan? Seems to be causing a lot of smoke for me when I put it in the oven the way it’s shown here. Help pls :’)

Legend

Complicated with Babish

You poured an insane amount of salt on the chicken and let it set over night but you didn’t show what to do after that… do you put foil over it over night? Do you plastic wrap it? Do you rinse it off the next day? A lot of details over looked for a “basics” video.

This was the saltiest chicken ive eaten.

After 4 years of lessons learned.......would you change anything about this preparation?

before cutting the backbone out why dont people slice thru the skin first pull over and leave that on the chicken?

you couldnt have left all the salt on that part is missing

Dang I tried and it was way too salty! I brushed like a fool but I think because it was partially frozen so the melting ice water mixed with the salt and went back in the meat? Anyone have this experience?

Just did this everything went wrong but the bird turned out alright

Hi Babish,

I tried this recipe today. The flavor is amazing, but my chicken skin didn't crisp up. I used the preheated oven at 450*F. Do I need to crank up the heat more to make him crispy, or did I do something else wrong?

Sooooo I am currently in the process of baking this. 5 pound bird, I didn't brine it but I did everything else. It has been in the oven (one year old electric range) for 85 minutes and it is only at 149°....not sure what I did wrong but I feel like it shouldn't be double your recipe.

Love the vid. Love the tats.

I laughed and felt embarrassed when he said that this is for 4 people. Uhhhm I think it's barely enough for me alone 👀

I just made this and it was delightful. Very crispy skin, favourful moist meat and a zesty garlicy gremolata are a great combination. I should definitely have de-salted the chicken better after drybrining (the skin ended up very salty) but it was still very delicious.

This Thanksgiving I am thankful for Babish!

Hi!! Questions why does the dark meat need to register at 175? Just wondering since I was under the impression it’s at safe eating temp at 165