1. First, I'm gonna add 2 tablespoons of minced parsley and then the 2 tablespoons of fresh chives -Mmm. -And today, Bryan is gonna show us how to make a hometown favorite known as Greek chicken. But first, we need you to sign in to PBS using one of the services below. Think of it as you're opening the potato's mouth so it can take in all that herby-buttery goodness. While the potatoes are resting over here, we're gonna start prepping our butter sauce. Adjust oven rack to be 6 inches from broiler element and heat oven to 425 degrees. But that doesn't mean that you shouldn't take care of chopping your herbs. -I'm just gonna say doing this, you know, which everybody does these days, is a lot like crumbling feta. -So they're gonna simmer for about 20 minutes. And the interior flesh is firm and a little bit waxy. Combine salt and remaining herb mixture in 1-gallon zipper-lock bag. 3. Our longtime favorite skillet has a clean design and includes no unnecessary frills. -They're crushed, not really smashed, not mashed. -So this was the top-rated choice -- Athenos. -You and Julia both love that garlic press. Usually, when adding lemon zest to a recipe like this one, we suggest using a, to grate the zest, but I found that using a. to remove six strips of peel from a lemon and then coarsely chopping the strips gave me pockets of assertive lemon flavor reminiscent of those Id found in the chicken at Johnnys. A topping of lettuce, cheese, and a quick sour creambased sauce is all they need. 3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded). Use a vegetable peeler to remove six strips of zest from the lemon. There's some thin lines, some bolder lines and shorter and some longer. Adjust oven rack to middle position and heat oven to 475 degrees. But when you get a recipe that allows all this flavor inside the potato, the potato itself is beautiful, it's creamy, really well-seasoned. What that means is that the domestic cheeses are made with cow's milk. A Louisiana a pig roast, Cajun Rice Dressing and Stuffed Turkey Wings. 2023 America's Test Kitchen. 2 caramels tart gummi bears. Cook's Country | Episode Herbaceous Chicken and Potatoes Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Remove skillet from oven and spoon pan juices over top of chicken to wet skin. -Which that's enough to really kind of mess with a recipe a little bit. 2,558 likes, 18 comments - Cook's Country (@cookscountry) on Instagram: "In Bakersfield, California, cooks douse fried chicken with butter and garlic. |Video has closed captioning. Rotisserie chicken is a convenient building block for a quick meal. To make sure the marinade penetrated past the surface of the chicken, we cut1/2-inch-deep slashes in each piece. E1401, S14 In 13 x 9 inch baking pan, arrange chicken. Place the lid on the cooker and cook on low for 6 to 7 hours. For a crunchy, satisfying dinner, you can build these tostadas in just 30 minutes. I'm gonna go leg quarters, wings, breast. -Not surprisingly, this influx of Greeks had a big effect on the local food. -The herbs really don't overpower, and the sauce, or the jus, is lovely with that hit of lemon. Or in a large, heavy-bottom skillet with deep sides with 2 inches of oil, heat the oil to 350F. Usually, when adding lemon zest to a recipe like this one, we suggest using a rasp-style grater to grate the zest, but I found that using a vegetable peeler to remove six strips of peel from a lemon and then coarsely chopping the strips gave me pockets of assertive lemon flavor reminiscent of those Id found in the chicken at Johnnys. If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest. With tender shreds of chicken, a sweet-tangy sauce, and a crunchy slaw, these weeknight barbecue sandwiches aren't just achievable, they're awesome. Next, tasting expert Jack Bishop has host Bridget Lancaster taste crumbled feta, and equipment expert Adam Ried reveals his top pick for liquid measuring cups. Saturday February 4, 2023 4:30 pm ET Series: Cook's Country Released on: September 11, 2020 While the potatoes are resting over here, we're gonna start prepping our butter sauce. -And one of these cups, believe it or not, the markings -Oh! And if you could just run your knife right on top of that, it'll go right in between that joint. Cook's Country | Episode Herbaceous Chicken and Potatoes Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Top with lettuce, tomato, sour cream, and cilantro, or your favorite toppings. I'm gonna use a vegetable peeler, and I'm gonna peel off six strips and they're about 3-inch strips of the zest. We're gonna add a tablespoon of juice from that lemon we zested earlier to really send it back to Alabama. So we're gonna split the breast right in half. Using a deep fryer, set to 350F. Copyright 2023 Public Broadcasting Service (PBS), all rights reserved. Enter the rotisserie chicken. So anything to your liking or not liking? Full Schedule. Salt and olive oil brought it all together. -So we are gonna put these pieces on the platter, and then we have our delicious pan juices here. Place chicken, skin side up, on prepared sheet (do not brush off marinade that sticks to chicken). This one with the two sets of measurements, both sets of measurements were accurate, not the case with this one. First, we need 2 tablespoons of minced chives. She . 1/2 cup chopped fresh chives Step 2, take pan off stove and let cool a bit. We want to have those big pieces on the chicken so you get a real big pop of flavor when you eat it. Okay, and now we're going to add to that 1/4 cup of extra virgin olive oil, 1 tablespoon of kosher salt. Cook's Country. TV-G. October 24, 2020. But you don't want to go too much longer than two hours because there's a ton of salt in here, and it can get a little bit salty. -Yeah, it's a really good balance of everything. E1312, S13 -These ones in the middle -- these six -- were plastic and those two by you were silicone. -Today on "Cook's Country," Bryan makes Julia the ultimate Greek chicken, Jack challenges Bridget to a tasting of crumbled feta, Adam reveals his top pick for liquid measuring cups, and Lawman makes Bridget foolproof crushed red potatoes with garlic and herbs. Process chives, parsley, 1/4 cup buttermilk, lemon juice, tarragon, garlic, and anchovies in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed. A lot of them were sold just in 1-cup measures. Now the moment you've been waiting for, it's time to eat. Beyond Chicago from the Air with Geoffrey Baer, Meet Chicago's 2023 James Beard Award Finalists, An Easy, Hearty Midwestern Dish from 'Cook's Country', Make Your Own Lemon Pepper Seasoning for These Wings from 'Cook's Country', Green Goddess Roast Chicken from 'Cook's Country', Make Your own Popcorn Chicken with 'Cook's Country', The New Editor in Chief of 'Cook's Country' Wants to Tell Unheard Stories Through Food, Tips for a Scaled-Down Thanksgiving with 'America's Test Kitchen'. You can't really see it quite as quickly and easily. Then the hot rice goes in and only needs 5 minutes of cooking and stirring. E1309, S13 Cook's Country is where family-friendly recipes from every corner of America are reimagined for home cooks everywhere. Herbaceous Chicken and Potatoes | Cook's Country . Finally, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs. Web Herbaceous Chicken and Potatoes Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. This simple rice dish uses minimal ingredients for maximum flavor and makes a perfect dinner for even busy weeknights. Quick, easy, and fresh weeknight recipes. That's gonna help the chicken brown really nicely under the broiler. Place chicken, skin side up, in 12-inch oven safe skillet. Distributed nationally by American Public Television. 6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice Herbaceous Chicken and Potatoes: With Julia Collin Davison, Bridget Lancaster, Jack Bishop, Adam Ried. You've just tried to add this show to My List. 4 teaspoons salt. Cover to keep warm until ready to serve. What that means is that the domestic cheeses are made with cow's milk. Apricots, basil, and lemon juice add bright notes to this colorful chicken salad. From "Cook's Country," an incredibly easy recipe for Greek chicken. Similar to the herbs and lemon zest, coarsely chopped pieces. ( 2018-09-01) Recipes for grilled sausages with bell peppers and onions, and ballpark pretzels. Just serve some roasted potatoes underneath the chicken and you've got a meal approaching the Athenian Room's classic. 2. And the oven temperature is currently at 425 degrees. Brush on chicken. And again, I'm just gonna take a couple of passes with my knife and try to avoid doing too much of the rocking motion. My left hand is gonna be right on the back and it's gonna keep the blade from jumping around. -We've got the oven rack set about 6 inches from the broiler element because, again, we're gonna broil at the end. So Jack's here and he's gonna tell us whether this convenient product comes at a cost. We're gonna bake the chicken for about 30 minutes until the breast meat hits 160 and then dark meat hits 175 degrees. So I'm just gonna stack those up, give them a coarse chop. Finally, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs. Get more recipes and food news bysigning upfor our Deep Dish newsletter. So from "Cook's Country," fast and foolproof crushed red potatoes. We can remove the first show in the list to add this one. Now, the vessel design itself also mattered to testers. We're gonna cover it with plastic wrap, and we're gonna refrigerate it for at least 30 minutes or up to 2 hours. Okay, so the chicken is all positioned in there and we're gonna take all of our leftover marinade and we're gonna make sure we get all of that into the skillet. You can see already those little slashes are taking in all those big chunks of herbs and garlic. Again, use the weight of the chicken and kind of nick away at this joint right here around the wing. Access to this video is a benefit to members with PBS Passport. -And today, Bryan is gonna show us how to make a hometown favorite known as Greek chicken. First things first, we're gonna chop our aromatics. With the same practical, no-nonsense food approach that has made Cook's Country magazine successful, the series features the best regional home cooking in the country Distributed nationally by American Public Television Episodes Simple and delicious. Then we're just gonna remove the wing tip here so you can just pop right through that joint. Quick-pickled veggies and store-bought rotisserie chicken make this weeknight meal quick and easy without sacrificing flavor. After experimenting with fresh herbs, dried herbs, and even dried herb blends such as Italian seasoning and herbes de Provence, I found the best balance with fresh thyme, fresh rosemary, and dried oregano, which packs a more pungent punch than fresh. That's all right here on "Cook's Country.". There are a lot of different kinds of graphics. And then I'll spin it around and do the second side. 1/4 cup mayonnaise -Now, between 1880 and 1920, more than 400,000 Greeks came to America in search of opportunity. -And we could throw them back under the broiler for about three minutes. -You know, some of the testers really liked that. Stir lemon juice into pan juices, then spoon over chicken. What was most important to the testers -- that they not get all jammed together because they can be hard to read like that one, some of those lines. Our favorite feta cheese that's imported from Greece is made with sheep's milk. 1/2 teaspoon pepper Some shiitake mushrooms and long-grain white rice bulk it up. And I actually might really appreciate that in a mixture of a bunch of other things. Cook's Country | Episode Herbaceous Chicken and Potatoes Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. We're gonna use 2 tablespoons of fresh, chopped thyme leaves. You get a little bit of heat from the red pepper flakes. The second is made of plastic and you can view it from above. Recipe. So if you have time to do this, you have time to crumble feta. And the third, skillet's got this nifty little handle here. Next, tasting expert Jack Bishop has. This one features tender-crisp sugar snap peas and juicy red grapes tossed with the chicken, lettuce, and a quick whisk-together mustard dressing. Toss up diced onions over a deep baking tray. Preheat oven to 450 degrees Fahrenheit. This versatile ingredient is the perfect base for countless dinners, from tacos and pastas to soups and salads. We use rotisserie chicken for convenience and punch up the flavors with cilantro and grated fresh ginger. It's been two hours, and we're ready to cook off our chicken, so we're gonna cook the chicken in the skillet, one, because the chicken is gonna be a little bit more crowded in the pan than it would be in a baking dish. Gonna start with the knife in the middle. -So now we're ready to broil the chicken. -It was around that same time Birmingham was rapidly growing around the steel industry and provided plenty of jobs for the new immigrants. Spoon these pan juices right over top of the chicken. We want to take the back of the spoon and just press it up against the potato until you hear, like, a little bit of a pop sound. So this next move is something that I started doing at home because I don't have a lot of time to marinate chicken when I get home from work. And the interior flesh is firm and a little bit waxy. Finally, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs. -You know, some of the testers really liked that. -You can already smell how good that smells. Then we're just gonna remove the wing tip here so you can just pop right through that joint. 2023 America's Test Kitchen. So next, we have 2 tablespoons of chopped fresh rosemary. -You and Julia both love that garlic press. I'm gonna use a vegetable peeler, and I'm gonna peel off six strips and they're about 3-inch strips of the zest. -then you want to take a spatula and run it around the cup to get, you know, cream or oil, something that's a little thicker out of there, harder to do on these cups with a secondary measurement. Cook's Country Herbaceous Chicken and Potatoes 09/12/2020 | 24m 22s | My List Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Then I'll switch knives to something a little bit more sturdy. Cuban Sandwiches; a visit to Tampa, Floridas Cuban Sandwich Festival; mustard tasting. -Which that's enough to really kind of mess with a recipe a little bit. There's smoked paprika and capers and oregano. Season to taste. Starring Bridget Lancaster Julia Collin Davison Jack Bishop Adam Ried Natalie Estrada Lawman Johnson Christie Morrison Ashley Moore Bryan Roof. Get extended access to 1600+ episodes, binge watch your favorite shows, and stream anytime - online Its a more rustic technique for a more rustic profile, and it works beautifully. Sheep's milk is barnyardy, gamey, cow's milk is delicious, funky, but they're different from each other. Rub the remaining half on the chicken thighs. Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in large bowl. Add the carrots and toss to coat. We're gonna use 2 tablespoons of fresh, chopped thyme leaves. Okay, and now we're going to add to that 1/4 cup of extra virgin olive oil, 1 tablespoon of kosher salt. Your report has been successfully submitted. Avocado replaces mayo here to make a light fresh chicken salad. Next,. This one with the two sets of measurements, both sets of measurements were accurate, not the case with this one. When slathered on chicken and roasted, it makes a great counterpoint to the ultra-savory, rich, roasted meat. And today Adam is gonna tell us which brand measures up. He's gonna show us a new way to jazz up those potatoes. -We are gonna get this chicken rest in these pan juices for a good 10 minutes. I spent time with Timothy Hontzas, who's the chef/owner of that restaurant. Heat broiler. Rather than finely mince the fresh herbs, I opted to simply chop them; I found that with slightly larger pieces, the bursts of flavor were more pronounced and exciting. Just be sure to have some Franks Redhot Original Cayenne Pepper Sauce and plenty of mozzarella cheese on hand to make the filling. By creating an account, you acknowledge that PBS may share your information with our member stations and our respective service providers, and that you have read and understand the Privacy Policy and Terms of Use. E1310, S13 Now we're gonna break down these larger quarters into individual pieces. A new season ofCook's Countryairs Saturdays beginning September 12 at 12:00 pm. First, I'm gonna dive right into this chicken thigh. So right now I'm just gonna stir the potatoes, make sure they're covered in that nice herb-butter sauce. I was about ready to dive into that Dutch oven. -along with half 1/2 salt and 1/4 of pepper. For this recipe, we blended fresh chives, parsley, and tarragon with tangy buttermilk, lemon juice, sharp garlic, and meaty anchovy fillets and then marinated the chicken pieces in a portion of this mixture. Cook's Country. And this is important so that the potatoes don't blow out. Transfer chicken to platter, tent with foil, and let rest for 10 minutes. So we've given each of these pieces a little bath in its own chicken fat and olive oil. Top with lettuce, tomato, and another piece of toast and enjoy this fast, fresh dinner. Preheat the oven to 425 degrees Fahrenheit In a bowl mix together mince rosemary sprigs, thyme, garlic, lemon zest, salt, and pepper. We're gonna broil the chicken at the end to get some nice browning on the skin. -And this last one, which is the -I'll put it all the way over here. Next, tasting expert Jack Bishop. And in a couple of these cups, at the 1-cup measurement, they were off by almost a tablespoon. And there were a couple of plastic and silicone models that actually had traces of that marinara. Welcome to Cook's Country from America's Test Kitchen , where you'll find the best foolproof, no-nonsense recipes for classic American dishes and everyday favorites. Certainly easier than trying to get in something narrow like that. And with the thighs, we're gonna make two slashes perpendicular to the bone. Testers also assessed how well these cleaned up and they did that by filling them with turmeric-spiked marinara sauce that was warm, letting them sit for three hours, then running them through the dishwasher and inspecting them for, you know, the smell, the look of the marinara sauce. -Yeah, it's not a nibbling cheese -- feta -- especially with your fingers like this. S13 So all the juices that come from the marinade and then come out of the chicken are gonna create a nice pan sauce for us at the end. 4. If you have those days where you don't want to bend over and you like the dual measurement cups, the one that the testers preferred was this one.