How To Make The World's Best Chicken (5 Ways) | With Babish

Chicken, the most consumed animal in the United States and the most frequently butchered. And I don't mean by a professional butcher. I [music] mean figuratively butchered by us, the people making it. Was that confusing? Yes. Was it accurate? Also, yes. So, to remedy that, here are my very favorite [music]

chicken recipes. This is not a rehash. These are my top five current favorite ways to get nasty with the bird. Let's get started.

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code Babish for 10% off your first purchase of a website or domain. First up, my favorite way to make a whole roasted chicken. Spatchcocked, dry brined, and served with a very special chicken specific [music] chimmy chur sauce. You might even call it a chicky chur sauce. So, to make a whole roasted

chicken, first up, of course, we need a whole chicken. >> But there's no head. >> You said it was whole. Also, there's no feet. And people eat those too, right?

Okay. Well, I'm so you know, honestly, I don't want to confuse people. Here's my favorite way to make a semihole roasted chicken.

That's better. Thank you. Or you're welcome. First up, we're going to need a semihole chicken. We're going to start by spatchcocking this chicken or butterflying it. That is snipping out its spine with a set of heavy kitchen shears. Then, we're going to place a little snip at the base of the breast

plate. Then, crack it open, revealing the keelbone. To make it easier, place some shallow cuts down the sides of it.

Rip that sucker out and it's going to make it a whole lot easier to cut down the line. Now we're going to dry brine the chicken. [music] This is basically just coating every surface of the chicken with a little bit of kosher salt. Put it in the fridge uncovered overnight to [music] dry out. In the