- So now this situation has to go away
and I have to start a timer.
My phone's in here.
Hey, Siri, set timer for 30 minutes.
Siri?
Hey Siri!
Set timer for 30 minutes.
What the hell, Siri?
Hey Siri, set timer for 30 minutes.
Oh, my God, she won't do it.
[lighthearted bass thumping music]
Okay, today I'm gonna make
chicken under a brick,
indoors in half an hour.
I really love this preparation
because it gives you a roasted
chicken in half the amount
of time that most roast chicken recipes
are gonna tell you it takes,
and you get to learn about spatchcocking,
which is like a word
that should be repeated
as often as possible,
and it just really works.
So it's, kind of, fun and
there's a couple of cool tricks.
The first of which is taking this chicken,
which is in it's chickeny formation
and turning it into a chicken in,
like, a pancakey formation.
Flatten, more flatten, more flatten.
Okay, so first of all what you wanna do is
you need a pair of shears
and what I'm gonna do is I'm
gonna take out the backbone.
So you just have to turn the chicken over.
And I find it easier to start
from the tail end, let's say.
If you don't have shears you can use,
like, a cleaver to do this.
If you really don't wanna mess
with your chicken this way,
just ask your butcher to do it.
All right, so this is great for stock.
Put that over there.
So right now it's kind of
like the backbone's removed,
but it's still, if you turned it over
it's still in it's very,
perky, chickeny formation.
So what you have to do now is,
kind of, open it up like a book.
You wanna get the heel of your hand,
sort of, on this topest,
peakiest part of the chicken
and then I'm gonna press down
and it should make a really dramatic
and fantastic cartilage popping noise.
If we get my mic close enough.
[laughing]
- Just get it in there.
- Here comes the mic.
- Let's see if it happens.
- I gotta try.
- I need leverage too.
[chicken cartilage popping]
- So now.
- Pull it out.
- She's flattened her down der.
Get it?
Turn her over.
All right, so there's a bone
right here in the middle.
And if you're feeling extra sassy you can,
just cut right here
to expose
this bone.
Which is kind of an anvil-shaped bone.
The keel bone.
When I had to describe
this in the magazine,
I said it was an anvil-shaped bone.
I mean it's exactly like an anvil.
I think that's a really good description
and it wasn't hard and now it's out.
It'll just make carving
a little bit easier,
because that bone isn't
in the middle anymore.
Right?
Great stuff people.
Here's a little chicken fat.
Save it.
Chicken fat's delicious.
Now I'm gonna make a little
bowl of salt and pepper.
I'm using Diamond, which is
our kosher salt of choice
and I'm just gonna season this
so that once I start seasoning
the chicken I don't have
to touch the pepper mill again.
All right, so I'm gonna use all of it.
Teaspoon per pound.
Salt and peps.
I'm gonna drizzle a little bit of oil.
I'm really just gonna hit
the skin side with the oil,
'cause that's what's
gonna go into the skillet.
[chicken sizzling]
[pan clanking]
This is my preheated one.
Tiny bit more oil just for the pan.
You can see it's really hot.
Shimmer, shimmer, smokey, smoke.
Chicken flying in.
[chicken sizzling]
Okay, so the only trick now
is that I'm gonna give it a nice press.
Just wanna make sure
that it's not just, like,
sitting lightly on top,
but that it's,
the skin has, like,
connected with the pan.
You know?
Things get really flat
without the keel bone.
Foil.
It's easier to do the top
one, once this is in the oven,
'cause it gets heavy with two skillets.
Do, do, do.
Right on top.
That's it.
Bingo bango.
Did you see how the chicken,
the chicken really flew.
- [Man] It was, it was.
- It was like.
[laughing]
It really flew in.
So while the chicken is roasting,
I'm gonna clean up my chicken bits
and then we're gonna get some
stuff ready for the pan sauce.
[chuckling]
[crunching]
Oh, that worked well.
All right, according to
Siri, we just had a chat,
there's 22 minutes left.
And in that time I'm gonna
get a few things ready
for the pan sauce.
So when the chicken comes out it has
to hang out for a minute
before it can be carved,
just to rest.
And in that pan I'm gonna
build a really simple pan sauce
with shallot, wine, some
lemon juice, chicken stock,
and butter, also fresh herbs.
So I just need to cut the shallot into
half moons.
You could do a dice if you don't want any,
like, noticeable pieces of shallot,
but I don't mind a little bit of texture.
The shallot adds a little, like, sweetness
and a little, a little gravitas.
But if you wanted to just do it,
deglaze that pan with the wine
and do the butter and the chicken stock,
it would still be good.
[knife tapping]
[bowl clanking]
Do you guys think this
is the right size bowl
for these shallots,
or do you think it's the wrong size bowl?
This is like the pair
of pants that's like,
maybe they'll feel better if
I wear them for a few hours
or maybe they'll just be a
little bit too small all day?
[laughing]
All right, we can compost those things.
So I just leave them over there.
And then I'm gonna cut up some herbs.
We have parsley and chives.
You could use parsley or chives,
or you could use basil and sage.
I don't quite care.
Is this gonna be a quarter cup?
Who can say?
I'm just gonna start cutting.
I showed my chive trick.
I showed chive trick, I show it again.
Except we're not supposed to
be using so much paper towel,
but you know what I'm gonna
show you the chive trick
and then I'll use the paper
towel for something else.
That's the trick.
It just, like, holds them all together,
so they're not rolling all about.
[chives crunching]
All right, there's my chives.
And the other trick
with herbs is just if you're
gonna cut them, cut them once.
Don't like cut them, and
thing them, and chop them.
The more that you cut and
smack around your herbs,
the more bruising happens.
Where's Chris Morocco?
Chris Morocco.
- Hey, what's up?
- You're Italian.
[laughing]
Ish.
- Sort of.
- Mezzalunas.
- Oh.
- So, like, we talk about herbs
and how you don't wanna be
smashing and bashing your herbs
and then you think about a mezzaluna
and it's, like, what the hell?
- The rules done apply to grandmothers
and their mezzalunas, okay?
Like, as if we didn't already know that,
my grandma plays by a different
set of rules, you know?
Yeah.
- See all the interesting conversations
you can have when you're
having a 30 minute chicken?
- And I haven't even had
my second cup of coffee.
[laughing]
- I'm just gonna keep bothering him.
Morning Chris is, like, quality Chris,
that's way more than
the quarter cup I need.
FYI, but I made more compost.
I'm gonna get a compost bowl.
It's been 30 minutes.
The temperature I'm
looking for, dead center,
in the deepest part of the bazoom
is 155, carry over cooking,
you might have 165 in your head
but if the breast hits
155 then carries over,
everything is gonna be great.
Check it out, it's a chicken check.
Checking chickens.
[chicken sizzling]
I'm just gonna take the
whole kit and caboodle out.
The sounds are truly magical.
Very pleased.
So I'm just gonna go through
and just guesstimate, you know,
where the breast is.
Oh.
Hi, hold on.
One more notch in the notcher.
I'm gonna look at the color.
If we need to, it can hang
out on the other side.
Oh, I mean, it is beautiful.
Did you see that leg
almost just came right off?
She cooked herself.
Chris, do you wanna see
the beautiful chicken?
- Oh!
- Isn't she pretty?
- Oh, I thought you
were doing half somehow.
- Oh, yeah, no.
- Love.
- 30 minutes.
Like that--
- I know, that edge.
- Contact area.
- Yeah.
I'm gonna attempt it again
now that it's over yonder way.
I was going for 155.
Oh!
It's a little low.
It's fine.
- It's just gotta go back in.
- Color's amazing.
I'm not gonna turn it back over.
If this should happen to you,
let's blame it on opening
and closing the oven a couple time.
It's just gonna go back
in for five minutes.
This stuff happens, guys.
Every oven is different.
I'm not gonna retitle the video title,
it's still 30 minute chicken.
All right.
Oh, my God!
Things got even better.
[chicken sizzling]
Oh, my God, I mean, if you have to wait,
at least it's worth it.
Unbelievable.
[chicken sizzling]
Oh, yeah.
It's fine.
Okay, so this is what's gonna happen.
I'm gonna put the chicken on a platter.
My little drumstick trick.
The thing about the drumstick
trick right now is that,
look at the legs, they will
just start falling off.
So I can't really do that!
It's fine.
Just put it back.
Okay, chicken's gonna rest.
Time is, sort of, a, I don't know.
We're gonna drain off some
of the fat, most of the fat.
One size too small shallots, going in.
If you don't have the shallot
and you don't even have chicken stock,
you could just use white
wine to deglaze the pan,
add some water, finish that
with a little bit of butter
and you'd have a very light,
like, tasty chicken sauce.
White wine.
Isn't it amazing that we
made a chicken in 30 minutes?
This is how you just change the narrative.
It's like incredible,
30 minutes on the dot.
Amazing.
I think our relationship with
time is too exact these days.
All of the digital things
and the satellites.
In, like, the old days,
you would say, like,
I'll be there in the day
and that could be, like,
any time from sun up to
when the sun went down,
you would be expected and if
you showed up at anytime within
that time, you would be on time.
So I think our chicken
was really, 100% on time.
If you look at it that way.
Okay.
See how reduced it is?
See how when I drag the spoon
through the sauce kind of
just stays where it is?
That's what I'm looking
for, it's not 100% dry
but it is kind of in that
syrupy, reduced stage.
I'm gonna raise the heat just a little bit
so that this simmers again
and that I'm gonna reduce by about half.
What is time?
You know what I mean?
It's chicken, around chicken time.
Chickens are not thinking
about time and if they did,
they would be extremely
anxious all the time
because their time is incredibly limited.
Little salty.
But it's fine, I'm
adding some lemon juice.
This is a measured amount
but I kinda just wanna taste and see.
Delicious.
Sassy pants.
And then butter, I'm
just gonna swirl the pan.
I'm not looking for like
a very tight emulsified,
I like these sauces to be
looser and that way you can, like,
drag your pieces of chicken through
and it's not gonna stick to the plate
and it's actually enough to go around.
Last thing is gonna be the herbs.
A lot more than a quarter cup
but all the chives are at the bottom.
Oh, my God, smells really good.
Does it taste really good?
Let's find out.
You know what else?
It was a one pot meal.
Love it.
It's lemony, if you didn't
like it this lemony,
use less lemon juice.
Oh, my God, this is it, guys.
Any sauce or juices that have accumulated
while the chicken was resting.
Boop, why not?
That's, like, the OG
chicken stock right there.
So the same French chef
that taught me the trick of
scooping things off the edge
of your cutting board into
a bow instead of picking up
and transferring also taught me
never to pour from the sauce pan.
I thought that, that
was a fine thing to do
and you'll notice I am
not putting the sauce
on the chicken skin because it was just
a beautiful situation we created.
If you were doing this
in front of your family
they would be like,
how many more minutes do we have to wait?
I like it.
Get this outta here.
I have a couple lemon squeezies.
That's it!
27 minute chicken, including
the time that it took
to make the sauce.
[laughing]
She's beautiful.
Right?
Chris Morocco?
Sorry.
Will you join me?
Chris just found out about right clicking
on a mouse.
Mind--
- [Man] I believe it.
- Mind blown.
How'd that right clicking go?
- Oh, my God.
[laughing]
It's just, like, nobody
takes you aside on day one
and is, like, here's
where the bathroom is,
here are your colleagues and
this is how you right click
on a Mac when you've
only got that big pad.
This looks awesome.
- Doesn't it?
Look at chicken back.
- Look at that sauce.
- [Carla] Do you like a flat?
- Yeah.
- That's the best part.
- Oh, my God.
- Okay, good, so one for you.
The flat's the best part, I mean.
- There's so nothing wrong with that.
- No and it cooked in 27 minutes.
- I'm just gonna use this
really, big stupid spoon.
- Great, get in there.
How do you feel about bits
of shallots and things?
- Who's got a problem with that?
- Okay, I just wasn't
sure if people would.
Some people would, I think.
- Oh!
- Yeah.
- Ring, zing, pow!
- I know.
Right, it's lemony, I didn't
even use a lot of lemon juice.
Might adjust that.
Yeah, 27 minutes, isn't that incredible?
- It's good, I mean, it's just, like,
so bright but this is so
fatty and salty and rich, so.
- Love her.
Love her so much.
Thanks for your support.
- Oh, yeah, sorry.
Let me get my big--
- No, it's okay.
- My big weird spoon out of here.
- Keel bones forever, guys.
Keep it real.
This is the other thing, if
you're throwing a dinner party
and somebody shows up on time,
that's also unacceptable.
- [Man] I hate it when people do that.
- It's insane.
It's, like, obviously, I said
seven but that's, like, 7:15.
If you show up at my house
at the time that I told you
that the dinner was,
I will be just stepping out of the shower.
Guaranteed.
100%.
Like, somebody else is gonna let you in.
I'm not gonna be dressed.
No, my hair will dry, like,
at some point before dessert.
Anyway, I think it's fine.
It's better than undercooked chicken.
