I'm salivating watching this-- remembering the incredible potatoes and crispy skin. To make it, check out Part I and Part II.

Getting a kosher chicken from Trader Joes means you can skip the brining step.

edit: Duh, thanks for part1 and 2 This looks super delicious.

SUPER yummmmmy!!!! my mum-in-law taught me how to make 'roasted potatoes' last time i was in the UK .... they go great with this type of chicken!

Speaking as a chef, I have very sharp mixed feelings regarding America's Test Kitchen.

On the one hand, I think its great that they are showing not just the how, but also the why of cooking to the general public. This is definitely commendable- and in clips like this they are definitely showing good, solid cooking techniques that are just like what I would do myself.

But on the other hand, occassionally they attempt classical recipes and they simplify them to the point of uselessness. One episode in particular that really raised my ire was the Sangria/Paella show. The Sangria had wine, oranges and rum in it. Come ON! That's USELESS. Paella should have more like 10 different fruits; peaches, pears, grapes, melon, apple, etc etc etc. I don't think they even put any Grand Marnier! ARGH.

I don't remember my specific problems with the Paella that they did, but I remember it really turning me off the entire show.

As long as they stick with general recipes like the one in this clip, I say bravo. But don't try and pretend that your stripped down, naked, stupid versions of classics are worthwhile.

Interesting perspective, djsunkid.

I like ATK's critical thinking - showing the results and conclusions of trying different things. Talking about what they tried, and debugging the cooking process - which exposes the underlying principles. The Equipment Corners/taste tests are fun too. Empirical and observational.. applied science, really.

What I love about this recipe is taking simple everyday ingredients and tools -- nothing exotic or expensive -- and making something insanely good in an hour. Do you know other recipes like that, which are within the reach of non-chefs?

Of course! In fact, most of the best food is within reach of non-chefs. Mince up garlic and italian parsley. Add lemon juice and olive oil. Now stuff that into the cavity of a striped bass and sear on high heat. You'll go crazy for that one.

But then again, the availability of striped bass might be a problem if you don't live close to a coast.

How about pork tenderloin with apple, walnut and cheese? Just flatten the tenderloin with a meat hammer, dice up the apple and cheese, mix'em together with the walnuts and roll them up into the tenderloin. This was the entree for one of my first tests at cooking school and the teachers went crazy for it, but it's really super easy to do.

But those are more recipes, this video was showing the technique, more than anything. Using pan drippings to cook the other elements in your supper is almost always a good idea. Next time you roast a ham, try this: paint the ham with mustard first. Now get a roasting rack, and put the ham on. Now dice up carrots, parsnips, potatos, beets- whatever root veggies you've got around. put them in the roaster around the ham and roast like normal.

The veggies will kick your ass.

I wanted to mention another thing that I noticed, and really appreciated in this video. It looks like they sliced the garlic for sauteeing the asparagus, instead of mincing it. Too many people, especially professionals, cut their garlic way too small. If you slice the garlic thinly like they appear to have done, you get much better flavour. Remember the scene in GoodFellas? Slicing the garlic with a razor blade? That's how you start a good Spaghettini Aglio e Olio. You have to shave the garlic as thin as possible.

Anyway, I dunno, i've been cooking for 7 years, and i've definitely seen a very broad spectrum of cuisine from the very simple and flavourful, to the austere and difficult. Everything has its place- sometimes the best thing is a grilled kebap from a street vendor- sometimes you want 9 courses of haute cuisine.

I agree on ATK. It can be really bad and focus on the wrong things. I almost like the Bobby Flay Throwdown version where they use the ATK folks sort of in a best-of-class research on making whatever.

ATK show seems to be the watered down version of stuff, but the science they seem to try to apply is interesting.

LadyBug: You eat roasted aphids, not chickens.

ant: hahahahahaha I found this (your comment, not the video) deliriously funny which means.... yup it's approaching 3 am.

djsunkid: What type of cheese do you think would work best with the pork tenderloin recipe? I love eating bold flavors so I'd probably a muenster or an irish swiss. However, I've learned from experience that if my cooking style was reflected in my wardrobe I'd often go out wearing boldly clashing colors.