Ep 5. A bird in the pan

In the fifth episode of the first season of Good Eats, titled "A Bird in the Pan," host Alton Brown delves into the art of roasting the perfect bird. He starts by breaking down the anatomy of a chicken and explaining why different parts of the bird cook at different rates. Brown then walks viewers through the entire roasting process, from seasoning and trussing the bird to properly setting the oven temperature and monitoring the internal temperature of the chicken.

Throughout the episode, Brown dispels common cooking myths, such as the idea that placing butter under the chicken's skin results in a juicier bird. He also offers tips on how to make the perfect gravy to accompany the roasted chicken. Additionally, Brown explores different ways to flavor the bird, including using fresh herbs, citrus, and even beer.

As always, Brown injects humor and wit into the episode, making it both educational and entertaining. He also includes fun tidbits of information, such as the history of the term "butterfly" as it pertains to poultry. Overall, "A Bird in the Pan" is an informative and engaging episode for any aspiring home cook looking to master the art of roasting a chicken.