[{"data":1,"prerenderedAt":44},["ShallowReactive",2],{"category-poultry":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},202,"Poultry","poultry","🍗","#C8860A",false,[12,24,36],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1013811,"4n5e7c","YTzUMwbb4KI","How Restaurants Dry-Age Chicken for 3 Days to Achieve Shattering-Crisp Skin","Chris Young reveals the restaurant secret behind truly crispy roast chicken: dry-aging the bird in the fridge for several days to reduce skin moisture from 60% to 40%. He explains the food science behind how dehydrated skin forms a waterproof glass-like structure when roasted at high heat, and shares practical tips on temperature, resting, and avoiding steam-ruining vegetables.","PT3M11S","TECHNIQUE_AND_TIPS",{"name":21,"slug":22,"avatar":23},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":31,"channel":32},1011816,"6shftw","rPVCYfAKYag","The 285°F Slow-Roast Method That Makes Homemade Chicken Taste Like Rotisserie","Brian Lagerstrom reveals how cooking a dry-brined whole chicken at just 285°F for 3 hours replicates the juicy, shreddy texture of grocery store rotisserie chicken at home. The video also covers a restaurant-style potato purée passed through a fine-mesh strainer and a quick pan sauce using chicken drippings and a light roux. Perfect for anyone who wants an impressive but approachable weekend dinner.","PT10M1S","RECIPE",{"name":33,"slug":34,"avatar":35},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":37,"code":38,"youtubeVideoId":39,"title":40,"description":41,"youtubeDuration":42,"youtubeIsShort":10,"contentType":31,"channel":43},1011629,"xiq08w","ScuKHb0izH8","How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece","Brian Lagerstrom walks through an ambitious, restaurant-caliber deboned pan-roasted chicken from start to finish — including slow-cooked roasted chicken stock reduced into a rich French-style glace, a 4-hour herb brine, and a high-heat sear-to-oven technique. The video also covers how to debone a half chicken, why wet brining beats dry brining for boneless cuts, and how to finish with herb butter basting for perfectly crispy skin.","PT14M18S",{"name":33,"slug":34,"avatar":35},1778181063620]