Ep 12. Chicken Two Ways

In season 3 episode 12 of Cook's Country, titled "Chicken Two Ways," the Cook's Country crew set out to find the best ways to prepare and cook chicken, both in pieces and as a whole bird.

The episode begins with host Christopher Kimball and test cook Bridget Lancaster exploring the differences between brining and salting, two common techniques for adding flavor and moisture to chicken. They conduct a taste test with two batches of chicken, one brined and one salted, to determine which method produces the most flavorful and tender meat.

Next, test cook Julia Collin Davison demonstrates how to prepare a classic comfort food dish: chicken and dumplings. Julia shares her tips for achieving perfectly tender, juicy chicken and light, fluffy dumplings that are cooked through but not mushy. She also offers suggestions for adapting the recipe to suit different tastes, such as adding vegetables or using different herbs and spices.

In another segment, equipment expert Adam Ried tests out two different types of poultry shears. He demonstrates how to use them to break down a whole chicken into individual pieces, and then compares their ease of use, precision, and durability. Adam shares his recommendations for which shears to use for different tasks, such as trimming fat or removing the backbone from a bird.

Later in the episode, Christopher and Bridget collaborate on a recipe for barbecue chicken. They experiment with different types of wood chips and smoking techniques to achieve maximum flavor, and also explore the optimal temperature and cooking time for grill-roasting chicken pieces. Finally, they prepare a tangy barbecue sauce from scratch, showcasing their favorite ingredients and techniques for achieving a thick, sticky glaze that complements the smoky, tender meat.

To round out the episode, Julia returns to the kitchen to demonstrate a technique for butterflying a chicken. She shows how to cut out the backbone and flatten the bird, allowing for more even cooking and crispy skin. She also shares her favorite recipe for a simple, yet flavorful roasted chicken, featuring lemon, garlic, and fresh thyme.

Throughout the episode, the Cook's Country team offers helpful tips and tricks for working with chicken, from selecting the right cuts to achieving the perfect level of seasoning and texture. Viewers will leave with a newfound appreciation for this versatile and delicious protein, along with plenty of inspiration for incorporating chicken into their own home-cooked meals.