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Are You Missing Out on the Best Part of Roasting a Chicken? | Techniquely with Lan Lam

163K views · Jul 18, 2026 · People & Blogs

Comments · 186

  • @markblack-1831 · 2 months ago

    If Chef Lam is cooking, I am watching. Best presenter on ATK and it's not even close.

    197

  • @SteveMillerloveshorology · 2 months ago (edited)

    Always amazed at how many chef Lam fans are here. Me included, she's a gem.

    41

  • @sammyhaidi6807 · 2 months ago

    Lan Lam is always impressive and knows how to cook

    96

  • @yoshiew05 · 2 months ago

    I'm vegetarian and still watched this because Lan Lam's instruction is so good.

    10

  • @anitaoconnell2799 · 2 months ago

    I've been cooking for decades, including roasting chicken. This is next level techniques here.

    29

  • @Michael62nyc · 2 months ago

    I so much appreciate that when Chef Lam tastes things she doesn’t overdramatize the moment, unlike so many food content creators. 🙄😃

    5

  • @Toby-oq8cg · 2 months ago

    I dry mine in the fridge overnight if I have time. Dries out the skin for super crispy skin

    8

  • @Eelsweath · 2 months ago

    <a href="https://www.youtube.com/watch?v=hrc8wlMUFEU&amp;t=286">4:46</a> The way my jaw dropped when I saw that oven rack slide out. I need.

    15

  • @user-vb8dy8wo1n · 2 months ago

    Chef LAN is Amazing !!!!<br>Always like watching her. Great job Chef LAN.

    20

  • @M2Texas · 2 months ago

    Love the details (6 cups of water for 2 carcasses leaves 1 quart of stock). Perfect!

    4

  • @stevenc2317 · 2 months ago

    I cook for myself and use this method exclusively for roast chicken. I don&apos;t waste my money on the pathetic, expensive deli chickens at Kroger.<br>A whole fresh bird is always cheaper and larger.<br>I use my 12 inch stainless triply and a probe thermometer so I don&apos;t have to open the oven door. It comes out perfect every time!

    8

  • @SteveMillerloveshorology · 2 months ago

    Now you can use that smaltz and stock to make matzo ball soup

    11

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