A Top Chef Finalist Roasts Chicken In A Tiny NYC Apartment | Good Chef, Bad Kitchen | Refinery29

Let’s see if we can… I’m chef Adrienne Cheatham, and today I’m making soy
stout roasted chicken. But before you find out the recipe, click below to subscribe. Normally I’m cooking in
a different restaurant kitchen for my pop-up series. But today we’re
cooking somewhere else. Whose kitchen am I in? Hey I’m Chester. The three
things you need to know are that my roommate and I
have never cooked a single meal in here. No wonder. We’re not sure if the stove works, and everything you see in the kitchen actually belonged to a past
roommate who no longer lives here and didn’t want any of this stuff.
So, good luck! Thank you for letting me use
your kitchen, Chester. There’s actually a lot
of counter space and the most bare of necessities. Half of a kitchen shear. If I can find the
other half. You can have a lot of space but if you don’t cook in you’re kitchen,
you’re probably lacking a lot of essential tools. It is what it is. No wonder the old roommate didn’t
want to take these with him. *WOMP WOMP* One thing we’re going to do is get a little bit of an edge on this knife. You can use the backside of this
blade as a steel. To have like one really good knife
is like you know a basic necessity. To roast a chicken, you need a chicken. I’m going to work in
the sink primarily just to help keep it contained
and clean because why mess up these
nice clean counters that rarely ever get used? Cut straight up the spine. Normally with a sharp knife you
can glide right through. With this one I definitely had to like saw, and hack, and fight my
way through it, so it took a lot longer than it should’ve. We’re going to roast the two halves
instead of the whole chicken. We get more golden even crust and crisp on the skin, and who doesn’t like crispy
skin on their thighs? I know I do. I didn’t see any measuring cups. These are very interesting. Most people have these from take out. This is a quart container. It is
four cups even. This is a pint container. A pint is two cups. So, we need 1.5 cups of
soy. Go about ¾ of the way full. Let’s just use the whole thing. This fish sauce is like pure umami. And now our half of scissors.
Very handy. Now we’re going to cut the aromatics. Just going to peel the outer layers. But for the scallions we’re
going to use about four pieces and add these in one-inch pieces. That is the biggest clove of
garlic I’ve ever seen. Knife had to be good for something. Because our bowl is not big enough
we’re going to use this handy bag. And then squeeze out the excess air. It will need to sit for
2-3 hours at least. Growing up, my mom would
always roast a chicken. She always marinated
her chicken in beer. I worked for a chef who would
always baste his chicken with a mix of soy and butter. So, I just kind of combined the two. The first time I made this dish was like, “Oh my god. We stumbled upon something
borderline magical.” Well now our chicken is
marinated long enough. We can get our oven
pre-heated because you never want to put it into a lower temp. Your chicken will start to
cook from within and you’ll just have soggy skin. That doesn’t
make anyone happy. We need to find a baking sheet. So, we don’t have a baking sheet but we do have a broiler pan. It’s actually the lining from the bottom
part of the oven. It’s not flat. You don’t get even browning, you also get the liquid
kind of pooling on one side. We’re going to use about three
stalks of celery 12 of these large shiitakes. Okay and now our trumpets. We’re gonna go ahead and
take our chicken out of the marinade but we
are going to save a couple cups of it. *RECORD SCRATCH* Sorry Chester. We need more bowls. Before we put this in the oven we’re just going to add a
little bit of fat to the skin. Just to help it crisp up a little bit. It’ll take about 30 minutes. And we’re almost
done, I promise, but we’re going to do a
couple more veggies besides just the roasted ones
to serve our dish with. *SMOKE DETECTOR BEEPS LOUDLY* Sorry! Another thing about cooking
in apartments sometimes is you’re going to set off
your fire alarm. Have an open window handy. *BEEPING PERSISTS* *BEEPING ENDS* Okay! Now we can keep going. So, we’re going to get our daikon ready. Add some of our marinade. A little under one cup. And now we’re going to
prep our bok choy. This is Chester’s only other pot.
Glad he has two. Add about two more
cups of our marinade to the pot. Please work. Yes! Let’s give our chicken a look
see how it’s coming along. Oooh, nice. Baste our chicken on top of the skin. See how the chicken is getting
a nice golden brown color. Now our marinade has
come up to a boil. We’re going to add
about 2 tablespoons of butter. Does Chester have a whisk? Oh no… we’re going to try to
make this happen with a fork. I definitely didn’t expect to be breaking
a sweat doing this today but… And let it come back up to a full boil. Okay our bok choy is getting tender. Go ahead and get everything out. And our chicken is almost ready. Oh yes. So, one way to check without sticking a thermometer
in it if you don’t have one is to push on the breast. You want to feel some resistance. Now we’re going to let
the chicken rest for a few minutes. I don’t want to burst that little
bubble of love but it’s going to be delicious. Now this is the true gem.
The backbone. This is one of the parts that the cooks eat that never makes it to the dining room. My favorite
way is peel the skin off… This chicken cooked in this way
is kind of like wrapping yourself in
a delicious blanket of crispy skin and warmth. From the beer, you get this
kind of earthy wheatiness. The daikon also gives
you a change in texture. It’s tender. The bok choy adds a nice hit of water, but it still just adds a nice
element of nice vegetal flavor that really
complements the meat. A little bit of pan juice. Clean up
the edges. And there you have it. Chester, thanks for letting
me use your kitchen. I can’t say I’d like to cook here again, but this has been a blast. Just one piece of advice?
Just get a good knife. You don’t have to get a whole set. Just one good chefs
knife will change your world. Thanks so much for watching. Hope you enjoyed the recipe. Click here to watch more
videos like this, and click here to subscribe. Is there any more beer? Ah, thanks Jess.


  1. What are your tips and tricks for roasting a chicken? Share with us here!

  2. So crispy. ?

  3. the fire alarm made my heart jump. dont play with me like that.

  4. I can roast a chicken in a bathroom. "yo chicken, you so fat, that you broke your leg when you took a step."

  5. Chester needs to cook sometime and come back and film it!

  6. Ewww…she cleaned the chicken in that nasty sink full of bacteria. Gross! ??

  7. Noob here what does beer do to the chicken.


  9. I like her! You can tell she really enjoys cooking and she's not pretentious. She was able to pull off a chef worthy meal in a extremely poor kitchen apartment. Amazing!! Plus when she was cooking the meal she made it look super easy.

  10. Oh … i feel bad for u …. but honestly … excellent recipe …. very simple …

  11. I like this, no fancy equipment, cute girl, rest is ideas and techniques.

  12. That kitchen is spacious and can fit 5 friends cooking ramen ??

  13. This woman is so beautiful holy shit

  14. Tengok pun seksa..

  15. I thought that washing chicken was passé?

    CDC's second tip on preparing chicken after washing your hands is "Do not wash raw chicken."


  16. Yooo, I really like this chef. Awesome personality.

  17. So you’re just going to put the whole chicken in the sink ?‍♀️?‍♀️

  18. That's a dect size kitchen, it has a full size stove.

  19. Not sure about cutting the bird in sink. It’s the absolute most germ infested part of any home. Besides that, it looks awesome.

  20. ?

  21. just joined.
    Adult people living adult lives, and never used the kitchen to cook – shameful!

  22. shes cute af

  23. Girllllll yesssss

  24. Put a few hundred dollars aside and get a good chef and a pairing knife. You won’t need anything more….but will probably end up buying more once you realize how helpful it is having the right knife for the job is. When I was a bachelor and not making a lot of money, I spent 200 Euro on a nice knife. Still have it 15 years later and it’s used daily.

  25. Spatchcock that bird! And but herbed butter under the skin. . .

  26. You want a small kitchen come to my place lol.

  27. Is it okay to use the marinade from the raw chicken for the veggies? Probably safe bc the marinade was boiled right..

  28. When I read the title I thought she was going to clown on someone's cooking

  29. I roast a chicken every week using an Ina Garten recipe, but I’m gonna try this one for sure! Beautiful! Side note-the Chef looks to have some seriously gorgeous hair!

  30. I hope she doesn't live there, no Top Chef should crash in a tiny apartment.

  31. they've probably pissed in that sink a few times

  32. Hey, you do ressemble Meghan Markle a bit?

  33. Making this soon!!!! Thanks so much.

  34. Great recipe. Looks delicious. Adrienne was low key one of the best contestants Top Chef ever had. Great knowledge and technique- minimal ego.

  35. Why wash the chicken? Must be an American thing for the quality of their chickens.

  36. I'm no top chef, but that is about the amount of space I have to cook in every day. Except that my oven can only open about a foot (I measured). Kind of rough, I'll be honest.

  37. awww…I was hoping that she served the food to Chester and his roommate at the end.

  38. yuck…that sink IS filthy

  39. This chef is so good looking and thicc

  40. oh she GOOD good

  41. I really wanted to see Chester's reaction to the dish! But loved this anyway. Super amazed at how she used the half kitchen shear to open the beer bottle

  42. What does the size of an apartment have to do with the roasting chicken?? First world problems I believe!

  43. She has a no-nonsense attitude. Like that.

  44. Awesome video clip! Here at Y&S FOOD! we like to discover this kind of content. We produce Travel & Food films as well, world-wide, and therefore we are constantly searching for inspirations and also techniques. Thank You.

  45. My kitchen is smaller

  46. Lmao men should not eat soy

  47. Well of course Guinness makes everything better.

  48. The way she says bok choy ???

  49. She sounds like michelle obama

  50. 5:33 that “Oh, yes” ? Reminds me of Tasty

  51. This dish looks incredible!

  52. OMG the crispy sound

  53. One cool thing you could ad to this segment is bringing the owner of the kitchen in, after the food has been cooked, to have them taste test it on screen

  54. I love her

  55. This is an old hawaiian style dish thats been done before she was even born. Except I think the hawaiian dish looks alot better.

  56. You didn't sharpen the knife correctly….

  57. it bothers me how little she washed those vegetables. Scallions, bak choy, and mushrooms are full of dirt.

  58. that backbone !

  59. I love this series, but you guys should totally have the tenants try the food!

  60. I like chefs who were trained by their Mom.

  61. You should had wash down the sink before you open the chicken.

  62. Lmao you got a gas stove and plenty of room, dont you cry about it

  63. I made this and it is AMAZING. Froze half for later, Literally dreaming of it.

  64. Fo you bring the ingredients? Or get it on the house?

  65. She was firing shots like every three seconds???

  66. I have an idea for the series, how would I share it?

  67. I am new to this series..I love it! I will definitely try that marinade!

  68. 5:40 Wow how rude

  69. I’m shocked at how many young people don’t cook or know how to cook. Like it’s really not that hard

  70. You should do this in my college kitchen, we got free mouses and leakages!

  71. Wow! Nice video. Very professional chef . I immediately subscribed. Good tip on sharpening the knife. I find that a good quality sharp pair of scissors is a great cutting and trimming tool in the kitchen. Chicken looked perfect. Great skin. Presentation was spot on minimal using the food and pan juices like a Picasso floral. No bs . I love watching a pro. Thanks.

  72. The first 3 secs is just raping my ear. Please no.

  73. All those paper plates; what a waste of money. Damn son, just hit up a dollar store and buy some cheap dishes.

  74. I hate being that person, but how many calories does this recipe have?

  75. fuck you chicken

  76. She's so cute ?

  77. You know how you could improve this recipe sous vide the chicken with the marinade and then crisp it up afterwards definitely would turn out amazing still looks awesome!!

  78. I enjoyed watching her you can tell she enjoys cooking ?

  79. Doing poultry with a dull, cheap knife is a hell of a handicap. Also, you can tell they never use the kitchen because the smoke alarm is still hooked up ?

  80. For your information, if it has a dishwasher it ain’t tiny.

  81. oh, okay… I thought the word "roast" in the title is about "insulting something"…? Well, I was just watching Kitchen Nightmares before I got into this video…?

  82. I need to make this recipe asap 😮

  83. She was cool and lovely!

  84. whats the point of cooking in these shacks?

  85. She kinda thicc

  86. She kinda thicc

  87. She fucking McGyvered some roast chicken from that kitchen. Damn impressive.

  88. I ❤ her, she is bubblier than the chicken she cooked, best chef featured so far and she stole my sleep

  89. She kinda sounds like Michelle Obama

  90. Shes lovely…

  91. ??

  92. This is a decent kitchen size.

  93. Nice work!! When she speaks I can hear Michelle Obama, just saying

  94. Never cooked in this kitchen? Do they eat fucking air?

  95. shes so pretty love her eyes

  96. These shows are brilliant

  97. I laughed so hard when she pulled out the fuckinh measuring tape

  98. Looks beautiful! Leaving the chicken out for 2-3 hours, (to marinate) however, would totally make me ill

  99. She rinsed her chicken ❤️

  100. That marinade was delicious. It's my new go to for chicken. Thanks for sharing Chef Adrienne.
    P. S. The blackened salmon episode where you were cussing gave me even more respect for you!

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