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Ice Cream | What's Eating Dan? [VIDEO]
Watch and learn the science behind making the best homemade ice cream.
By Published Sept. 20, 2018
Feed your ice cream inspiration with our editors' picks.
Equipment Review
Set Up Your Own Scoop Shop
This inexpensive canister-style machine is our go-to for making homemade ice cream as well as frozen yogurt and sorbet. Its frozen desserts scored highly in our blind tastings, it was very easy to use, and it was one of the quickest machines in our lineup.Read Our Review
Vanilla Bean Ice Cream
Vanilla bean, meet blender.Get the Recipe
Strawberry Ripple Ice Cream
Freeze-dried strawberries yield an intensely flavored ripple.Get the Recipe
White Coffee Chip Ice Cream
Whole beans means big coffee flavor, pearly white appearance.Get the Recipe
Peanut Butter Cup Crunch Ice Cream
Peanut butter cups and peanut butter ice cream. Enough said.Get the Recipe
Olive Oil Ice Cream
Replace cream with extra-virgin olive oil for a rich, fruity, peppery ice cream.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.