Mandy Lee (founder of the blog Lady & Pups) is showing us to make a perfectly crispy and juicy chicken. Armed only with kitchen shears and a nonstick skillet, she will show you easily de-joint and de-scaffold a bird so that it can achieve an unequivocally crispy and slow-cooked succulent and unbelievably juicy meat (even the breasts!) on the other. You may never want to roast another bird again. GET THE RECIPE ►► https://f52.co/37Vk4yl

And check out Mandy's blog ►► http://www.ladyandpups.com/

INGREDIENTS
One 3 pound chicken
2 teaspoons fine sea salt
1 teaspoon ground white pepper

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0:05 that 0:05 is the level of crispiness 0:09 my friend and trust me 0:13 you can't get this from roast chicken hi 0:16 um mandy again from lady and pups um 0:20 today i'm with fu52 0:22 to bring you probably one of my favorite 0:26 chicken dishes to make and i call it 0:29 flattening the bird 0:30 typically what the favorite thing that 0:33 people like to do to a chicken 0:34 is to season it and then as a whole just 0:37 stick it in the oven and 0:38 you know it's called the roast chicken 0:40 and but in my mind the pro the issue 0:42 with roast chicken is 0:44 what exactly are you after so number one 0:46 thing crispy skin number two 0:48 juicy meat none of those things can be 0:51 easily achieved in roast chicken recipes 0:54 because 0:55 as you can see a chicken is a very 0:57 three-dimensional object okay 0:59 so when you stick it in the oven it's 1:01 very very it has all these nooks and 1:02 crannies these corners and folds it's 1:04 very hard for 1:06 the oven to distribute even 1:10 heat all around the chicken typically 1:12 you get like a kind of a 1:15 overly browned breast skin and then 1:18 whereas like the skin on the bottom is 1:19 still kind of a soggy and still 1:21 still wet what i'm proposing is 1:25 we basically what we're gonna do is turn 1:28 this three-dimensional object 1:30 into a two-dimensional sheet okay so 1:33 you're gonna turn this chicken into a 1:35 sheet 1:36 and then it's going to cook slowly 1:38 instead of it in an oven 1:39 on a skillet and you're going to be 1:41 blown away by how 1:43 much more amazing the result is compared 1:47 to 1:47 a roast chicken the first thing i 1:49 usually do to a chicken 1:51 is i take off the um wishbone 1:55 [Music] 1:59 and there you go very easy okay 2:02 so the wishbone is gone okay 2:06 so now what i do is i will remove 2:11 the wingtip 2:15 and then brush side up i'm going to use 2:18 my scissor first 2:20 to basically cut through the skin 2:28 split this breast open 2:31 and you see that if i hadn't removed the 2:33 wishbone i'm going to 2:35 run into it right now and it just annoys 2:37 the hell out of me every single time 2:51 you can see like the chicken doesn't 2:53 want to open yet because the bone 2:55 is still kind of holding it into shape 2:58 so what we're going to do now is we're 2:59 going to 3:00 bend this leg until you hear a crack 3:05 you're basically trying to disconnect 3:09 the side bone with the backbone here 3:11 okay now see 3:14 much flatter okay but we're gonna go 3:17 even further than that okay 3:19 so the goal here is to basically 3:21 disconnect 3:23 every joint in this bird so that 3:27 it it has no nothing to hold itself 3:30 in shape anymore so number one thing 3:32 we're gonna do and it really you don't 3:34 have to follow 3:35 the sequence here you know like you can 3:38 do it 3:39 however you see fit but you know 3:41 typically 3:42 what i like to do is um i go for 3:46 the wing here where it joins with 3:50 the breast 4:10 [Music] 4:20 [Music] 4:23 you can see that step by step is getting 4:25 much much 4:26 flatter as we go okay 4:30 but now you can see that the leg here is 4:32 still 4:33 a 3d object so i still like folding it 4:35 like this 4:36 and this part of the skin is not going 4:38 to be in contact 4:40 with the skillet so what we're gonna do 4:42 is like i said we're gonna dismantle 4:46 every joint that's holding the bird 4:49 together 4:50 so i'm gonna feel 4:53 where the drumstick bone is connecting 4:57 to the thigh bone which is right here 5:00 and i'm going to give it a score and 5:02 that will sever it 5:03 very easily okay and now i'm going to 5:07 open this drum stick up 5:13 [Music] 5:17 try to give it a very clean score right 5:20 against the bone 5:21 where the meat and the bone touches 5:24 instead of like slashing everywhere 5:26 because you want the meat still you 5:27 you still want the meat to be intact 5:29 right 5:30 so now you can see how this part is 5:33 completely 5:34 flattened up right 5:38 is completely flat okay 5:42 so i'm just gonna do the same thing here 5:55 [Music] 5:59 so now it's a super 6:04 flappy flattened bird 6:07 okay it's not that hard and then there's 6:10 a pel 6:11 usually typically i don't you don't have 6:12 to do this but i like to remove 6:14 this pelvic bone here 6:21 you can see the skin side is going to be 6:23 where 6:24 it touches the skillet right so you want 6:27 every inch of skin 6:28 to be able to completely be 6:31 in in contact with the skillet so now 6:34 you can see 6:36 that i'm noticing that because like this 6:38 part here is laying 6:40 on top of the wing and it's not going to 6:42 be able to 6:44 fully touch the skillet so here i'm 6:47 going 6:48 to release 6:51 that 6:54 and then there this part used to be 6:58 over the wing so it cannot touch a 7:01 skillet 7:02 but now just give it a score and you you 7:04 just basically release it from 7:08 from that attachment and now it's 7:10 completely flat 7:18 there you go okay now it's completely 7:23 and utterly flat 7:27 and you can see it doesn't really take 7:28 up a lot of time at all 7:30 i promise you that once you've done this 7:32 once or twice 7:34 you'll get the hang of it and it's going 7:36 to be so much easier 7:38 um and unintimidating put a meat side up 7:42 first on a flat skillet like this 7:45 because we're gonna season the meat side 7:47 first 7:48 and here i have two and a half teaspoons 7:51 of sea salt and one teaspoon of 7:55 white pepper if you only have black 7:56 pepper that's fine too but i like white 7:58 pepper 8:00 um actually i will urge you to urge you 8:03 to try 8:03 white pepper i just think it pairs um 8:05 much better with chicken 8:08 so sprinkle half of that 8:12 on the meat side 8:21 try to be as even 8:25 as you possibly can 8:28 we don't want what we don't want is like 8:32 a mouthful of 8:33 salt when you eat it 8:44 so there so i put half of the seasoning 8:51 on the meat side and now i'm gonna flip 8:54 it 9:01 and i'm going to season the skin side 9:06 you know there are a lot of folds here 9:08 so try to lay it 9:10 as flat and spread out 9:14 as you possibly can my 9:18 my sheet is a little bit small smaller 9:21 um 9:22 so ideally you want to use a sheet 9:26 where the chicken can completely spread 9:29 out 9:31 but you know it's it's fine 9:35 okay and i'm gonna put the salt 9:38 on the skin side as well 9:41 again try to be as even as possible 9:47 the next step i feel like is a very 9:51 crucial step that 9:52 most people miss out whether you're 9:55 roasting chicken 9:56 or doing it this way or not it doesn't 9:58 matter number one rule that you need to 10:00 remember is 10:01 dry skin equals crispy skin 10:04 because why because moisture is the 10:06 enemy of crispiness we all know that 10:09 so a lot of recipes don't either they 10:12 don't notice or they fail to mention it 10:14 is that you always want to dry the skin 10:18 up before you cook them because that is 10:20 going to significantly 10:22 increase the crispiness of the skin so 10:24 what i like to do is 10:26 i like to leave the chicken in the 10:29 pan like this uncovered 10:33 and then i stick um the chicken in the 10:35 fridge 10:36 for i'm gonna say ideally 10:40 two hours at least okay two hours up to 10:44 like six hours 10:45 but if you don't have time try to at 10:47 least give it one hour 10:49 in the fridge because the fridge is 10:51 going to draw out 10:53 all the moisture from the chicken skin 10:55 and it's going to really really really 10:57 help you 10:58 trust me achieve that crackling like 11:01 chicken skin that we're all after 11:04 right so put in the fridge it's going to 11:07 be super dry 11:08 and you're going to be amazed so the 11:10 chicken had been 11:11 drying in the fridge for about two hours 11:15 and when you take it out um 11:19 you're gonna notice that the salt on the 11:22 skin it's gonna draw out the moisture 11:24 from the chicken and if you haven't left 11:27 it in the fridge 11:28 for long enough those moisture 11:32 are going to be still on the skin so 11:35 just take a paper towel 11:37 and just really thoroughly 11:40 let it dry okay if you have left your 11:43 chicken 11:44 in the fridge for six hours or so um it 11:46 will come out really dry 11:48 those excess moisture um would have 11:51 would have evaporated already but 11:54 um typically two hours um you will still 11:56 see 11:57 a little bit of moisture just hanging 12:00 around on the skin 12:01 so just use a paper towel 12:05 weld it really really really dry 12:08 okay bone dry 12:12 so once you've done that you're gonna 12:15 need 12:15 a really big non-stick 12:19 skillet non-stick okay 12:23 i can't stress this enough i mean i've 12:26 had people ask me like oh can i use my 12:27 grandma's cast iron 12:29 or you know blah blah blah okay you can 12:31 use anything as long as it doesn't 12:33 stick not even a little bit okay 12:37 so my skillet is about 30 centimeter 12:41 in diameter so you want a skillet this 12:43 is the minimal 12:45 um the smallest size of a skillet that 12:48 you can go okay because 12:49 any smaller the chicken is not going to 12:52 have room to 12:52 spread out then what is the point right 12:56 so what we're going to do is 12:59 cold skillet start with cold cocoa 13:02 skillet 13:04 we're going to transfer the chicken 13:07 onto the skillet 13:10 skin side down and then you're going to 13:14 take a little bit of time 13:16 to really make sure the chicken 13:20 is laying flat and 13:23 spread out you don't want any fold 13:26 of the skin 13:29 that's being tucked underneath 13:34 you know stretch it out as 13:38 as flat as possible i'm using a tongs 13:41 because i don't want to wash my hands 13:43 again 13:44 but you can use your hands 13:47 if you only have a one ring burner aim 13:50 for medium low heat 13:52 okay but um it's ideal that you use 13:55 a two ring burner because the heat is 13:57 more even 14:00 then you're going to put um a lid 14:04 that is only half covering it 14:07 partially okay you don't want the lid to 14:10 completely cover the skillet 14:12 because why the steam is going to 14:15 collect in the skillet and what is 14:19 um what is moisture the enemy of 14:21 crispiness right so we don't want any 14:24 moisture to be collected inside the 14:26 skillet 14:26 this is purely for preventing splatters 14:30 let's talk a little bit about why cold 14:33 skillet 14:34 with the cold skillet they're kind of 14:36 slowly raising the heat 14:38 so that all the moisture can be drawn 14:40 out before the browning starts okay does 14:42 that make sense so it's been about like 14:45 seven eight minutes and you can see that 14:48 a lot 14:49 a lot of chicken fat has been rendered 14:52 out 14:54 from the skin and that's exactly what 14:57 you want 14:58 and see if you want to see that 15:00 explosion right there that's why you 15:02 want 15:03 the partial lid to um well protect 15:06 yourself 15:07 and also the kitchen so 15:10 sometimes what i do is if 15:13 my skillet it's not super big that the 15:16 bird is completely spread out 15:18 um i like to tilt the skillet 15:24 just like this so that it can 15:27 cover all the parts 15:30 that is not that are not touching the 15:33 bottom 15:34 of the skillet and 15:37 10 minutes in you would have had 15:41 enough chicken fat in the skillet to do 15:43 that 15:44 you're kind of now really frying the 15:47 chicken 15:47 in its own fat 15:50 and meanwhile i've prepared cloves of 15:54 crushed garlic and a good small 15:58 handful of fresh thyme in my mortar 16:02 you can use any herbs you like but 16:04 really garlic and thyme 16:05 is just it can't go wrong with that 16:09 now it's about 30 minutes in and i'm 16:12 ready to flip the birds 16:13 and you can see this is when um the last 16:17 before i before i flip it that's when i 16:22 put in the garlic in the time 16:24 [Music] 16:29 and you want the time to pop like that 16:31 okay that's how it releases 16:33 um the fragrance 16:43 and then once the oil is 16:46 seasoned i'm going to 16:50 flip the burst 16:52 [Music] 16:56 now the beauty of this recipe is that 16:59 when you're ready once the skin is ready 17:01 the meat side has been slowly cooked and 17:04 almost done this too 17:05 so when you once you flip the bird you 17:07 really only just need two more minutes 17:10 to bring it to the finishing line and 17:12 now i have turned off the heat already 17:18 and please please please do not flip the 17:21 bird 17:23 before the skin looks like this 17:34 that is the level of crispiness 17:38 my friend that you want 17:43 and trust me you can't get this from 17:45 roast chicken 17:47 you see how the breast meat is still 17:49 really really moist 17:52 compared to well the roast chicken 17:56 is more like cardboardy 18:00 kind of like powdery texture it's still 18:02 really really tender and juicy 18:05 i'm gonna start with the thigh because 18:07 that's my favorite part 18:18 seriously i don't know if you can hear 18:19 that 18:21 no roast chicken will sound like that i 18:23 i promise you 18:28 [Music] 18:32 salty super concentrated chickeny-ness 18:40 it's almost like the chicken is fried 18:42 which it kind of actually 18:43 is it's kind of fried it in its own fat 18:51 but when you get a skin when you get the 18:53 chicken skin 18:54 skin too crisp up 18:58 excuse me don't top with my mouth though 19:02 when you get the chicken skin to crisp 19:04 up to this extent 19:07 the intensity is incomparable 19:10 to skin that is still semi moist 19:14 semi-soft 19:16 um not completely fully dried up 19:20 it just tastes completely it's not even 19:21 the same animal so there 19:24 this is my favorite chicken recipe and 19:27 i can't tell you without you trying it i 19:30 can't i just can't tell you how much 19:31 better it is than 19:33 just a typical roast chicken and once 19:36 you try it 19:37 once or twice you're going to realize 19:39 it's really really not that hard 19:40 it's quite easy to do and the cooking 19:43 process 19:44 is quite a cinch and 19:47 yeah so i hope you like it and give it a 19:50 try 19:51 let me know what you think and i hope to 19:53 see you next time