Herb Roasted Chicken
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and prepares a whole, trussed, brined Herb Roasted Chicken. Simple. Classic. Delicious!
FULL RECIPE: https://www.atbbq.com/thesauce/herb-roasted-chicken/
FEATURED PRODUCTS: https://www.atbbq.com/sauces-and-rubs/flavor-kits/herb-roasted-chicken-flavor-kit.html
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq
FACEBOOK: https://www.facebook.com/allthingsbbq
TWITTER: @atbbq
INSTGRAM: @atbbq
source
Сочная курочка
All I can’t unsee is chicken bondage going on lol! Love your work as always Chef Tom eagerly wait for new videos
I definitely want to see a bloopers kind of video from you guys! things that came out wrong or not right!
What happened at 1:21–1:30? ……..Dog head sideways!
Looks great. Love that Ranchero seasoning, always have an extra bottle on hand!
This is the worst thing to watch at 1:00 am when your starving, looks amazing…
Chef Tom. Can you share some of your tips and tricks for cooking on a YS1500?
Top frango perfeito muito bom
This looks delicious!!
For anyone worried about 155º, google 'USDA Time Temperature Tables'.
165º for 10sec = safe. 155º for 55secs = also safe.
Would a spatchcock chicken do well cooking at that temp? Thanks chef!
How do you make sure your tied-up bird cooks properly? Trussed, but verify ? great video!
When did 155 become a safe temp to eat poultry. It’s 165 isn’t it.
Nobody ever mentions the chicken oysters. Best piece on the whole bird.
Did anyone see the magic that was putting the butcher twine in a mason jar to help…it’s the little things that make Chef Tom a pure genius in the kitchen.
I would love to see a midwest twist on proper fish and chips!. I would like to see your take on them
Problem is every time I go to buy a chicken or turkey it's already packaged in a brine. Also how long should I let it rest? I don't want a cold dinner because I let it rest to long.
cool video dude, but u know some people watching u r not US. Can u explain more what was in that bottle pls
What is the proper name for the organ in the backbone, within the thigh area, that we've always called the "light"? I believe it is a kidney but not certain. Bird looks awesome, I'll ramp up my temp as I'm usually at 375F. Thanks for sharing.
Are you using the diffuser plate while roasting?
Wonderful recipe and a mouthwatering Chicken ???