00:00Let's see if we can...
00:07I'm Chef Adrienne Cheatham, and today I'm making soy stout roasted chicken.
00:11Normally I'm cooking in a different restaurant kitchen for my pop-up series,
00:15but today we're cooking somewhere else.
00:18Whose kitchen am I in?
00:19Okay.
00:21Hey, I'm Chester.
00:22The three things you need to know are that my roommate and I have never put a single meal in
00:26here.
00:27No wonder.
00:27We're not sure if the stove works, and everything that you see in the kitchen actually belongs to a past
00:32roommate who no longer lives here and didn't want this stuff.
00:36So, good luck.
00:37Thank you for letting me use your kitchen, Chester.
00:39There's actually a lot of counter space, and the most bare of necessities.
00:45Half of a kitchen shear, if I can find the other half.
00:49You can have a lot of space, but if you don't cook in your kitchen, you're probably lacking a lot
00:54of essential tools.
00:56It is what it is.
00:59No wonder the old roommate didn't take these with him.
01:03One thing we're going to do is get a little bit of an edge on this knife.
01:08You can use the back side of the blade as a steel.
01:11To have like one really good knife is like, you know, a basic necessity.
01:15To roast a chicken, you need a chicken.
01:17I'm going to work in the sink primarily, just to help keep it contained and clean.
01:22Because why mess up these nice clean counters that rarely ever get used?
01:27Cut straight up the spine.
01:28So normally with a sharp knife, you can glide right through.
01:32With this one, I definitely had to like saw and hack and fight my way through it.
01:37So it took a lot longer than it should have.
01:39We're going to roast the two halves instead of the whole chicken.
01:42We get more golden even crust and crisp on the skin.
01:46And who doesn't like crispy skin on their thighs?
01:47I know I do.
01:48I didn't see any measuring cups.
01:50These are very interesting.
01:51Most people have these from takeout.
01:54This is a quart container.
01:55It is four cups even.
01:57This is a pint container.
01:58A pint is two cups.
01:59We need one and a half cups of soy.
02:01Go about three quarters of the way full.
02:04We'll just use the whole thing.
02:06Nah.
02:08This fish sauce is like pure umami.
02:11And now our half of scissors.
02:13Very handy.
02:16Now we're going to cut the aromatics.
02:19Just going to peel the outer layers.
02:22But for the scallions, we're going to use about four pieces.
02:25Add these in one inch pieces.
02:28That is the biggest clove of garlic I've ever seen.
02:32Knife had to be good for something.
02:34Because our bowl is not big enough, we're going to use this candy bag.
02:37And then squeeze out the excess air.
02:40It will need to sit for two to three hours at least.
02:43Growing up, my mom would always roast a chicken.
02:45She always marinated her chicken in beer.
02:48I worked for a chef who would always baste his chicken with a mix of soy and butter.
02:54So I just kind of combined the two.
02:55The first time I made this dish was like,
02:58Oh my god.
03:00We stumbled upon something borderline magical.
03:04Well, now our chicken is marinated long enough.
03:06We can get our oven preheated because you never want to put it into a lower temp.
03:10Your chicken will start to cook from within and then you'll just have like soggy skin.
03:14That doesn't make anybody happy.
03:16We need to find a baking sheet.
03:19So we don't have a baking sheet, but we do have the broiler pan.
03:23It's actually the lining from the bottom part of the oven.
03:27It's not flat.
03:28You don't get even browning.
03:30You also get the liquid kind of pooling on one side.
03:33We're going to use about three stalks of celery.
03:38Twelve of these large shiitakes.
03:42Okay, now our trumpets.
03:51We're going to go ahead and take our chicken out of the marinade.
03:53But we are going to save a couple cups of it.
03:57Sorry, Chester.
03:59We need more bowls.
04:01Before we put this in the oven, we're just going to add a little bit of fat to the skin.
04:05Just to help it crisp up a little bit.
04:07It'll take about 30 minutes.
04:09And we're almost done, I promise.
04:11But we're going to do a couple more veggies besides just the roasted ones to serve our dish with.
04:16Oh.
04:17Sorry.
04:18Another thing about cooking an apartment sometimes is you're going to set off your fire alarm.
04:23Have an open window handy.
04:27Okay, now we can keep going.
04:29So we're going to get our daikon ready.
04:33Add some of our marinade.
04:34A little under one cup.
04:36And now we're going to prep our bok choy.
04:41This is Chester's only other pot.
04:44Glad he has two.
04:45Add about two more cups of our marinade to the pot.
04:50Please work.
04:50Yes.
04:51Let's give our chicken a look.
04:52See how it's coming along.
04:54Ooh.
04:54Nice.
04:56Face our chicken on top of the skin.
04:59See how the chicken is getting a nice golden brown color.
05:04Now our marinade has come up to a boil.
05:07We're going to add about two tablespoons of butter.
05:09Does Chester have a whisk?
05:11Oh, no.
05:13We're going to try to make this happen with a fork.
05:15I definitely didn't expect to be breaking a sweat doing this today, but...
05:19And let it come back up to a full boil.
05:22Okay, our bok choy is getting tender.
05:25Go ahead and get everything out.
05:26And our chicken is almost ready.
05:29Oh, yes.
05:30So one way to check without sticking a thermometer into it, if you don't have one, is to push
05:35on the breast.
05:37You want to feel some resistance.
05:39Now we're going to let the chicken rest for a few minutes.
05:42I don't want to burst that little bubble of love, but it's going to be delicious.
05:47Now this is the true gem, the backbone.
05:50This is one of the parts that the cooks eat that never make it to the dining room.
05:54My favorite way is peel the skin off.
05:59Mmm.
06:00This chicken cooked in this way is kind of like wrapping yourself in a delicious blanket
06:06of crispy skin and warmth.
06:09From the beer, you get this kind of earthy weediness.
06:13The daikon also gives you a change in texture.
06:17It's tender.
06:18The bok choy adds a nice hit of water, but it still just adds another element of nice
06:25vegetal flavor that really complements the meat.
06:27A little of the pan juice.
06:29Clean up the edges.
06:30And there you have it.
06:31Chester, thanks for letting me use your kitchen.
06:34I can't say I would like to cook here again, but this has been a blast.
06:37Just one piece of advice, just get a good knife.
06:42You don't have to get a whole set, just one good chef's knife will change your world.
06:45A little bit if you're ready for your child.
06:46I don't wantEE how to behave great.
