This episode of My Go-To Dish features the actress Molly Ringwald. To make her go-to dish your own, see the recipe.
Molly Ringwald’s Go-To Dish
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This episode of My Go-To Dish features the actress Molly Ringwald. To make her go-to dish your own, see the recipe.
They sound like the typical couple I could not bear to spend an evening with!
you take the good, you take the bad...
sorry, celebs, they ain't "just like us!"
Oven cleanliness is extremely important if you roast the chicken at 500 degrees as the recipe specifies.
After reading the threads here I am absolutely amazed at how many people do not know how to roast a chicken! It is probably the easiest (real) meal to prepare on the planet! ((smile))
Hey here is another idea, go crazy and throw in a couple of taters while the chicken cooks, it is a nice compliment to the roasted chicken and guess what, you don't need to fuss with them...wash and poke and throw...+READ
After reading the threads here I am absolutely amazed at how many people do not know how to roast a chicken! It is probably the easiest (real) meal to prepare on the planet! ((smile))
Hey here is another idea, go crazy and throw in a couple of taters while the chicken cooks, it is a nice compliment to the roasted chicken and guess what, you don't need to fuss with them...wash and poke and throw them in the hot box. Tee hee..... bon appetite-COLLAPSE
she is a pretentious slob. a spotless oven has no effect on the cooking.
Great segment, and I agree that Molly Ringwald would be a great addition to the cooking-show universe. The Thomas Keller references remind me that a segment he did for Julia Child (at pbs.org/juliachild) focuses on this very preparation. Molly Ringwald distills that content and it's great to see her all grown up!
Molly looks great and the recipe is scrumptious. Just had it last night. Here is hoping she takes this to the next level with a online, cooking show. Think that would be fun to see her in her home and family life with a new show. Go girl...
I've been making chicken like this for years - ever since I first saw the Thomas Keller recipe/method. Key points for this method are letting the chicken come to room temp and making sure the chicken is as DRY as you can get it. I always make it in my All Clad fry pan and season it well with salt. It comes out crispy, moist and delicious every time.
That's just about what I do for quick chicken, but not as high as her 500F because I use convection. But I've found that using a metal pan can incinerate the bottom of the bird (and I'm not into turning it over), a problem she avoided with the stack of sacrificial vegetables underneath. I don't use the veggies, so I use a glass baking dish. I don't need fancy borosilicate because I don't add...+READ
That's just about what I do for quick chicken, but not as high as her 500F because I use convection. But I've found that using a metal pan can incinerate the bottom of the bird (and I'm not into turning it over), a problem she avoided with the stack of sacrificial vegetables underneath. I don't use the veggies, so I use a glass baking dish. I don't need fancy borosilicate because I don't add liquid to a hot pan or deglaze over a burner.-COLLAPSE
Thanks to 'briferg' for the "let the chicken come to room temp before..." tip.
Hi scrumpchef. Here's a link to the recipe:
http://www.chow.com/recipes/28803-molly-ringwalds-whole-roasted-chicken
Deborah from CHOW
did she say what temp she roasts at? I watched this 2x and didn't catch it.
I see someone else noticed the similarity to Thomas Keller's roasted chicken. I saw it on a Techniques Special show that Anthony Bourdain had on No Reservations. I liked it so much I bought the show on iTunes. Keller makes a very good point of letting the chicken temper, get to room temp before cooking. This is one of reasons that you get uneven cooking. He seasons inside and out, salt and...+READ
I see someone else noticed the similarity to Thomas Keller's roasted chicken. I saw it on a Techniques Special show that Anthony Bourdain had on No Reservations. I liked it so much I bought the show on iTunes. Keller makes a very good point of letting the chicken temper, get to room temp before cooking. This is one of reasons that you get uneven cooking. He seasons inside and out, salt and pepper, he liberally salts on the outside skin says it creates a crispy skin. There were 9 good demos on this show. The roasted chicken is my favorite. I find it helps to get a organic or free-range chicken. Every time I use a regular grocery store chicken the amount of fat that gets rendered in the pan is like 3 times as much, and it doesn't taste as good either.-COLLAPSE
shes nice and also cool i always liked her movies. :-)
I agree that she seems very nice, but she doesn't know how to carve a bird. However, with good friends, who cares?
Molly is so so so hot.
Molly seems very nice.
Thanks!
After many time-consuming roast chicken recipes (cover the breast with foil, take it off after so much time, etc, etc), I absolutely LOVE this recipe. I've made 3 roast chickens this way in the past 2 weeks. The oven does get a little smokey, but just open a window, and you're fine. I made a cajun chicken and a garlic and herb chicken. Haven't actually used the lemons, as my hubby doesn't like...+READ
After many time-consuming roast chicken recipes (cover the breast with foil, take it off after so much time, etc, etc), I absolutely LOVE this recipe. I've made 3 roast chickens this way in the past 2 weeks. The oven does get a little smokey, but just open a window, and you're fine. I made a cajun chicken and a garlic and herb chicken. Haven't actually used the lemons, as my hubby doesn't like them, but have done everything else. Very good!-COLLAPSE
Think she's had much work done?
Where have the 80s gone?
That was fun to watch and looks like something I could actually make!
hi,good..
It was in the linked article. 5 big ones. Ouch...
Funny story about the Pernod/porno!
Hi calikoala.
There's a link on the page to Molly's recipe, which has all the specifics.
Here's the link for ya:
http://www.chow.com/recipes/28803-molly-ringwalds-whole-roasted-chicken
Deborah from CHOW
no temp to cook at was mentioned..
I'd recommend trussing the chicken, and then 15 minutes per lb. at 425°F. Tent breast with foil for the first 45 minutes or so. No oil or butter necessary
She's completely right...you can marinade it, but the key is high heat to cook the chicken. Glad to hear her rule of thumb (10 minutes/lb). Usually I've just done 30 minutes on the back and 15 minutes on the breast side for about a 5-6 lb chicken.
did she not check with a thermo for done-ness? I didn't hear her discuss finished temps; whole chickens are notorious for cooking unevenly. The chicken's legs were untrussed, so maybe that helps...
Digkv, You're exactly right. Thanks so much for clarifying, and for your sweet comments about the video. The recipe should NOT call for any butter or olive oil on the bird--I've let the food team know, and they are correcting the recipe. And yes, my garbled voice is saying, "Don't you know most people use butter or oilve oil on the chicken?"
Thanks to everyone for their interest, and we'll make...+READ
Digkv, You're exactly right. Thanks so much for clarifying, and for your sweet comments about the video. The recipe should NOT call for any butter or olive oil on the bird--I've let the food team know, and they are correcting the recipe. And yes, my garbled voice is saying, "Don't you know most people use butter or oilve oil on the chicken?"
Thanks to everyone for their interest, and we'll make sure that the recipe is corrected! And Captainspirou, Walken would be fantastic. If you know his people, please tell them we're at the ready and waiting for him! Meredith of CHOW-COLLAPSE
If you look at the recipe Molly does use both olive oil and butter.
You know who doesn't use butter or olive oil? Thomas Keller! Look up his favorite recipe in the Bouchon cook book and it's essentially just salt and pepper and trussed.
If these videos feature celebrities can you do Christopher Walken? I know there was a popular video he did a few years ago which also featured roasted chicken but he roasted pears as well.
I think what Meredith said to Molly was that most people use butter or olive oil on their chicken but Molly doesn't. Molly's chicken is simply salted and peppered, which allows the skin to dry out and crisp up.
Catho: I think the point of most roast chickens is to crisp up the skin so adding water will cause the skin to get soggy, which is why molly seems apologetic at doing things like adding...+READ
I think what Meredith said to Molly was that most people use butter or olive oil on their chicken but Molly doesn't. Molly's chicken is simply salted and peppered, which allows the skin to dry out and crisp up.
Catho: I think the point of most roast chickens is to crisp up the skin so adding water will cause the skin to get soggy, which is why molly seems apologetic at doing things like adding lemons and onion which could have imparted some moisture.-COLLAPSE
I agree with melmcwhorter. No temp mentioned and I think what the producer said was that she (Molly) was the only person who used butter and olive oil although I am sure that is not true! I did once cook a chicken like that at a very high temp but it was smaller than hers. It turned out well. I usually do my chickens like she does, with lemon and olive oil but at a normal temp. Also quite good to...+READ
I agree with melmcwhorter. No temp mentioned and I think what the producer said was that she (Molly) was the only person who used butter and olive oil although I am sure that is not true! I did once cook a chicken like that at a very high temp but it was smaller than hers. It turned out well. I usually do my chickens like she does, with lemon and olive oil but at a normal temp. Also quite good to sit the chicken in about an inch of water in the pan for moistness. 20 min per lb and 20 min. over at about 350.-COLLAPSE
I love it, very funny story and great simple recipe. Molly Ringwald still has her charm (though was she being a bit of a diva at the beginning? LOL). Loved the Pernod story, and am jealous of her kitchen.
Questions: She never said what temp she roasts her chicken; also, the question from the producer about butter & olive oil is unintelligible, so Molly's answer doesn't make sense. Anybody else get this?
love the pernod story!
Another winning video Meredith and Chow! This was absolutely wonderful. I love seeing people cook and even better watching an American Icon like Molly Ringwald make a roast chicken. So great seeing that a love for food and cooking is not just for chefs and food critics but famous actresses too!