Welcome to Is it Bad?, a digital video series starring Tastings & Testings deputy editor Hannah Crowley. You can connect with Hannah on Instagram or Twitter. Subscribe to our YouTube channel and never miss a new episode.
YouTube
Is it Bad If I Don't Know What the Heck Sous Vide Is? [VIDEO]
Watch Hannah explain the fundamentals of sous vide cooking—plus, learn a few tips and techniques along the way.
By Published Oct. 25, 2018
Feed your sous vide inspiration with our editors' picks.
Equipment Review
Sous Vide Machines (Immersion Circulators)
Sous vide machines are cheaper, sleeker, and smarter than ever before. Can we find one that brings this high-tech cooking technique into the mainstream?Read Our Review
Equipment Review
Vacuum Sealers
With the next generation of home vacuum sealers out, could we find one that keeps food fresh without sucking our wallets dry?Read Our Review
Article
All About Sous Vide Cooking: Reviews, Recipes, How-to Guides
Learn everything you need to know to start cooking sous vide in your home kitchenREAD MORE
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
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.