The Best Way To Make Roasted Chicken

If you're just tossing some veggies into your bird's cavity, we implore you to try another approach – compound butter. Join Test Kitchen Professional Deb Wise as she shows how simple it is to make your roasted chicken melt-in-your-mouth juicy.


Hi, this is Deb from the Tiny Foods Studio. I'm going to show you how to make a roasted chicken even better by putting compound butter underneath it's skin. So, starting at the neck end of the chicken, you start loosening the skin by putting your fingertips gently under the skin. And lifting it up. [BLANK_AUDIO] Now what I do when I can't reach any further I've got just a regular kitchen spoon and upside down so that the smooth edge is on the surface of the skin, you just started reaching under there. You're always trying to be careful not to tear the skin because you want it to stay whole so that that butter stays in under there. So this is compound butter that I'm going to be putting underneath the skin. And you can't be afraid to get a little messy. The butter is simply a half a cup of butter that I have Soften a little bit and add a tablespoon each of sage, chives, and thyme. And some salt and pepper. And you just mix it up till it's a real creamy consistency. And then start packing it under the skin. Again, when you get to the point where you can't reach any further You can start massaging it over the surface. Just be very careful. Try not to rip that skin. So just push that butter down in there so that you get nice coating all over the breast. [BLANK_AUDIO] And then when you've got as much in there as you possibly can Just take the rest and massage it all over the outside of the bird. [BLANK_AUDIO] Flip it over and put some on the back too. [BLANK_AUDIO] All right, I'm just getting the last little bit of the butter out of that bowl. Putting it on top. It is going to be a warm, delicious bird. This is Deb with TimeInc Food Studios. Thanks for watching.
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