America's Test Kitchen Season 19 Episode 3 Roast Chicken and Sprouts

In season 19 episode 3 of America's Test Kitchen, titled "Roast Chicken and Sprouts," the hosts tackle two classic dishes: roast chicken and Brussels sprouts. They start by showing how to make a perfectly crispy and juicy roast chicken, with a variety of tips and tricks to help ensure success. They also experiment with different seasoning combinations to find the best flavor profile for the chicken.

Next, the hosts turn their attention to Brussels sprouts, a misunderstood and oft-maligned vegetable. They demonstrate how to prepare these tiny cabbage-like buds in a variety of ways, including roasting, sautéing, and shredding for salads. They also share some surprising nutritional benefits of Brussels sprouts, making a compelling case for why they should be a regular part of any healthy diet.

Throughout the episode, the hosts offer their trademark scientific explanations for why certain techniques work better than others. For example, they explain how to spatchcock a chicken (that is, remove the backbone and flatten the bird) to help it cook more evenly and quickly. They also discuss the Maillard reaction, a chemical process that creates the delicious brown crust on roasted meat.

The show also features some mouth-watering recipe ideas, such as a roast chicken with lemon and herbs, and a bacon and pecans Brussels sprouts dish that is sure to impress even the most ardent veggie-haters. Throughout it all, the hosts maintain their signature witty banter and enthusiasm for all things food-related.

Whether you're an experienced home cook or a kitchen newbie, America's Test Kitchen season 19 episode 3 offers plenty of practical advice and inspiration for your culinary adventures. With its focus on classic dishes and tried-and-true techniques, it is a must-watch for anyone looking to up their cooking game.