Chicken

Air fryer chicken rissoles

Mediterranean Stuffed Chicken Breasts

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39K views · 285 reactions | THE COMFORT COLLECTION - EPSIODE 8. CHICKEN, BACON AND LEEK PIE. INGREDIENTS  500g chicken thigh. 8 rashers of smoked bacon. 2 leeks, sliced. 2 shallots, sliced. 2 garlic cloves, minced. 300ml chicken stock. 200ml double cream. 2 tbsp plain flour. 1 tbsp of butter. 1 tbsp of Dijon mustard. Handful of chopped parsley. Ready made short crust pastry. 1 beaten egg. Salt and pepper to taste For the mash - Maris Piper potatoes. Unsalted butter. Pinch of Salt. 100ml of whole milk. For the gravy - Knob of butter. 2 tbsp of flour. Chicken stock. Your favorite gravy granules to make it thick. METHOD 1. Prepare the filling - Cook the bacon in a frying pan until crispy, then remove and set aside. In the same pan, cook the chicken until golden, then set aside. Add a knob of butter then the leeks, shallots and garlic to the pan and sauté for 5 minutes. Add back in your chicken and bacon. Add in your Dijon mustard, parsley Stir in the flour and cook for 1 minute. Add the stock, cream and season. Simmer for 10 minutes. Then let cool slightly. 2. Assemble the pie - Preheat the oven to 200°C. Spoon the filling into the prepared pie dish. Cover with the rest of your short crust pastry, trimming the edges. Brush with beaten egg and make a small slit in the center for steam. 3. Bake -  Bake for 25-30 minutes until golden. 4. Make ya mash - Boil your spuds, once soft, push them through a siv and add your butter, salt and milk, get it all combined. 5. Make ya gravy - bit of butter in the pan, let it melt, add ya flour, mix that and let it cook for a few minutes then gradually add in your stock and a sprinkle of gravy granules, just to thicken it up a little. GET IT IN YOUR MOUTH AND BE HAPPY. #pie #chickenbaconandleek #comfort #comfortfood #thecomfortcollection #food #recipe #goodfood #yummy | fat.sam.eats

106K views · 450 reactions | Crispy Garlic Coriander Wings In Air Fryer 😌 @chefwithpalette #chickenwings #airfryer #airfryerrecipes #food #foodporn #foodie | Chefwithpalette

How To Cook Chicken | 12 Methods For Juicy Homecooked Chicken #chicken #homecooking #BudgetFriendly | By Andy cooks | You know that chicken is the second most consumed meat in the world after pork and a fun fact that I just made up is that 92% of homecook chicken is dry. Chicken often gets a bad wrap but it's one of the most affordable and versatile proteins out there. So today I'm going to run you through 12 of my favourite ways to cook chicken at home and then Katelyn, Mitch, and myself are going to rank them to find out what one we think is the best. We got a lot of stuff to get through today. It could be a chunky one so let's get stuck in. And first up one of my all time favorites, the roast chicken but first, we have a question to answer. To brine or not to brine. Well, you can either dry brine or wet brine and a lot of homecooks and professional chefs love to wet brine chicken. It's a pain but it does make for a juicier product and you can effectively brine any of these recipes you want if you choose to do so. If you don't have time, don't stress. The chicken I'm going to roast today, we're not going to brine. I'm going to show you another method to make it just as juicy I think and almost a little bit more flavorful but I will show you how to make a brine so that way if do want to do it, you got the information that you need. So, I like to do a 5% brime. So, I got two liters of water here. So, I need 100 grams of cooking salt. In the states you call that kosher salt. Here we call it cooking salt and that goes and then we need to flavor it. Parsley stalks, some thyme, bay leaf, black peppercorns. One lemon, just cut in half juiced and shove it in. Stir this until the salt dissolves. You can kind of flavor this whatever you want really but remember, the chicken is going to absorb this liquid. So, you want to flavor with aromats. A bit of honey in here you put some dried chilies in here and once all that is dissolved then your chicken goes and we're going to leave that with a plate on it to keep it submerged in the fridge for at least eight hours, but up to twenty-four hours for a whole chicken if you're doing smaller pieces like drumsticks or wings I'd go four to 8 hours but that's how you wet brine so how do we roast the chicken without brining it that doesn't go dry and nasty we start with butter got about 150 grams of butter into that we're going to add the zest of one lemon grate one large clove of garlic or two small ones into it some black pepper pinch of salt this is unsalted butter so if you're using salted butter maybe go easy on the salt then I've got some thyme here it's pretty young thyme so we don't need to pick it too aggressively but keep the stalks because we're going to put those stalks in the cavity just run your knife through that thyme going to mix that butter you cut this lemon that we've got left in half we got our thyme there I just got some butcher string ready to go so what we're going to do with our bird is we're going to take this wing chips off so they're not doing much anyone. If we turn this around and you open this up, you're going to find this usually a large amount of fat deposit in here which isn't too much of an issue but if it's bit excessive, you can kind of trim it off. Get our fingers underneath the skin. Just pull it away from the breast. Try not to rip it at all though all the way down. We're going to take this butter and shove that in there. If you got a piping bag, you can also pipe it in there. It's probably a little bit more elegant but I wouldn't stress too much. So, push that butter so it evenly coats the breast for the rest. We're going to put that over the legs once we've it up. Now, the other thing we're going to do which you probably should have done before I stuffed it with butter is take the wishbone out and that just makes it easier to carve. It's the only real benefit to it. Take a bony knife, find the wishbone, scrape the inside of that bone. Now, just freeze it from the flesh. We're going to run my thumb up the inside there. So, that bone is, you can see it's exposed. You can get my finger in it. We'll do the same on the other side which you probably won't be able to see and then we're going to run both of our fingers up this bone to the top and try and break it away from the top all in one piece just like that. So that wishbone should just pull out now. Like that so spread that butter all the way down to where that wishbone was it's looking a bit flat the chicken but we're going to trust it so it should be fine so we're going to stuff the chicken with our lemon and the thyme and that goes you do still want a bit of space around it in the cavity it just lets airflow get around there and we'll start to cook it a bit better and then we're going to trust the chicken take your piece of butcher's twine bring it underneath the wings and then we're going to go over our legs we're going to cross we're going to wrap around each leg and bring those legs in wrap it around again once and then tie it off this is going to give us a really nice shape to our chicken so there you go we still got a little bit of butter here which we're going to use up we'll put that mainly on the legs we are going to use some olive oil over the breast as well so I got clean hands again we got some olive oil and some salt so now I got one dirty hand one clean hand use a little bit of olive oil and just spread it around and then season it on all sides make sure you get that wing make sure you get the side of that breast so I often see people when they're seasoning chickens I'll just season it like this because I don't want to touch it but you gotta make sure you season it all over. Look at that more oil over the top and just a light seasoning on top of that chicken crown. Why? Cuz we got a lot of salt in that butter as well but that's it. Time for the oven. Okay, so that's a fan force oven set to 200 degrees C. If you don't have a fan oven, then shove your oven up to two twenty. I like to cook my chicken hot and fast. I think you get a bit of crispy skin and the flesh should be still nice and moist. Now, I'm not a fan of giving methods that I like. For every 500 grams of chicken, you cook it for forty minutes. I don't think that really works. There's lots of different variables here. So, we're going to go off temperature. More to that when we get to it. I'll start at a timer and I'll tell you how long this takes but we're going to go from temperature. So, this is been in the oven for 40 minutes now. We're going to check the temperature. We're going to go for the thickest part in the thigh here and see where we're at. So, we're at 5452 degrees. It's going to check the breast as well and that's already at sixty-five. I'm supposed to tell you that you should take your chicken to 74 ° Celsius which is this in Fahrenheit. So, make sure your chicken is at that temperature. However, I'm going to pull this out when the thickest part of the thigh reaches six carry over cooking will take another 5° higher, but in the interest of not getting sued 74 degrees I reckon that's got another 10 minutes max and that will be at that 62° that I'm looking at the thickest part of the thigh that took 57 minutes in total for that size chicken and we are definitely above 72° so we're going to let that rest for a good 20 minutes at least if not half an hour before we carve it then if it's not as hot as you like just once you carve it flash it back to the oven anyway let's get the team in to find out how scores. Team. Juicy chicken, nice skin, lots of lemon. Yeah, this is going to be a top one for me I think. I'm going to give it a nine. Oh, it's cool. You can't beat a roast chicken. That was delicious. I'm going to copy Katelyn. Nine out of ten. I also do love a roast chicken. However, I think we can do better. I'm going to go seven. So, there you go. The classic roast chicken scored pretty high. 25 out of 30. Next up, smoked chicken. Look what we have here. The Andy Cook's cool tote bag. Plain black on the back. Andy Cook's on the lined on the inside perfect for keeping stuff cold and what we have here the Andy Cook's essential tote got some good pockets in there great for market shopping Andy Cook's apron look at that keep yourself clean when you're doing the dishes when you're cooking pocket for your phone what's this one the Andy Cook's protein press perfect for fish steaks smash burgers lots of good weight to it big fan of that one and of course the product that started it all the Andy Cook's dough cutter essential scraper we're going to it's available now they're all available now click the link down below go get you some Christmas is coming up get some for your loved ones now I am fully aware that not everyone has a smoker in their backyard but this might just be the recipe that makes you want to get one because this is probably one of my favorite things to smoke and it's fully underrated fully so we are going to dry brine these ones so dry brining unlike wet brining as the name suggests means that we basically heavily salt the chicken or the steak whatever you're doing I'm going to as well and we'll flip it over same on the other side and we'll pop it in the fridge uncovered two hours the salt dissolves and then it goes into the pores of the meat and it should get a more even seasoning all the way through you can leave it overnight as well however I'm okay with leaving raw chicken out uncovered in my fridge for a couple of hours probably not super keen on doing it overnight flip them back over and then I'm just going to give them one last season with salt especially on the skin side and that will also help to dry the skin out a little bit because noone likes rubbery skin on chicken into the fridge uncovered for two hours so two hours later and this is what we've got and you can see here that all the salt has dissolved and turn into liquid and it's been absorbed by the flesh and the skin and we've just got little ground pepper left on the top now you kind of want to try and take some of that moisture off without taking the pepper off if you can avoid it so we just pat this dry because moisture is the enemy to crispy now we're not going to get this chicken super crispy it's just not going to happen it's kind of not how that works but we what we don't want trying to avoid is leathery rubbery skin to the smoker so the smoke is sitting at about 110 degrees Celsius and we're going to cook this skin side up until they reach an internal temperature of 65 degrees Celsius these have been smoking for about 45 minutes at this point they're looking good oh bang on they're about 46° so let's crank this fire up so we do want this to get pretty hot what do you think Ducky yeah it's good so now that is cranking we're going to lather this up our barbecue sauce and fairly heavily link above for recipe for barbecue sauce lid down 10 minutes, max maybe 12 we just want that glaze to set and that skin just to cook through a little bit more and that fat to render underneath it that's been 12 minutes and that peaked at about 15060 degrees Celsius it's come right back down to about 130 now, but we're looking for 75 internal, which we're at more importantly when you probe it there shouldn't be any resistance in the skin it shouldn't pop like a sausage casing should just go straight to the skin. Off they come. We'll let those rest for 10 minutes and we'll get the team in and we'll have a taste. Sweet and smoky flavor. Not as good as roast though. Six out of ten. I really like the smokiness in this one. I don't think it's as juicy as the roast chicken. So tasty. I will give it a seven. Nice sweetness. I think the chicken's cooked nicely. I'm I'm a pretty big fan of it. However, I do prefer the skin on the roast chicken but I'm going to give it a seven. 20 out of 30, respectable score, not as good as the roast chicken. Next up, beer can chicken. So, if you're paranoid about putting a beer can, upper chicken's boop because of the paint then just use a vertical roaster they're called you can get them on Amazon wherever you get your normal kitchen stuff but there is some method to the madness roasting the chicken vertical it means you're going to get much better air fryer on the whole chicken and interestingly enough the beer's kind of got nothing to do with it it's just the the vehicle that we're using and a bit of liquid in there to steam I'm sure it's going to impart some kind of flavor I was going to pull a beer out but I feel like Mitch would get upset with me so I put it in a cup you can have it for lunch thanks chef Mitch is very demore and put it in this cup dad's session now can see your chicken with whatever you want. I got some barbecue rub. Give it a good douse and olive oil all over. Make sure you get the back on the thighs. Now, we season it. Olive oil is kind of more there for a binder as well as a bit of extra fat. Season in the cavity as well. Oven tray, can, chicken, How good does that look? Alright, to the oven. To the oven. So, it's a 200-degree fan force oven and I face the breasts towards the fan. So, it's going to get the most amount of heat onto it. You can cook with some whatever you want but it needs to be an ovenish thing. So, you know, one of those like Komodo egg-style cookers, a smoker, a barbecue with a hood, lots of different ways. Oven's probably the easiest. Whoo. Smells good. That's been in there for 45 minutes. Let's check the temperature. Thickest part of the thigh. Oh yeah, that is good and just check the breast as well. Make sure. So, here I'm looking or at least kind of 65, it will carry over cooking to where we need it that's at about 68, so that is more than cooked we got great color all the way around let's let it rest for about 20 minutes, then we'll carefully pull that beer can out we'll carve it up get the team in to see how it taste Yeah, that's delicious. That's like a improved supermarket hot chicken. Whoo. Good way to describe it. Now, it's cooked really nicely through and I love the fact that you get so much good crispy skin. That's so juicy and just such a cool technique of cooking it. I reckon that's it. Eight out of 10 for me. Nine out of 10 for me. I'm with Mitch, eight out of ten. With a total of 25 out of 30, that scores pretty well but next up, one that I think everyone always gets wrong, stir fry. Have you ever wondered why when you get a Chinese takeaway, the chicken always taste better than it does when you do it at home? Well, it's because of this technique velveting. Velveting chicken is bit different to velveting beef I'll show you how to do it I'm going to cut the chicken into strips about this big which is about half a centimeter going to season it with salt and then massage it through now we're going to add an egg white oh no just the white quick there we go that little bit of yolks alright it's going to kind of get weird at this point I'm not going to lie give it a mix mix the egg white through and we're also going to add water cold water so what we're trying to get the chicken to do is actually to absorb that water and that will happen through the brine that we've made in there with the salt but we can also flavor this, right? You can flavor it kind of whatever you want. I'm just going to add some white pepper. I have a classic Chinese takeaway and a little bit of cooking cooking one. Keep massaging and lastly, but most importantly, cornstarch. You can use whatever starch you want. You can use cornstarch, you can use potato starch. The starch is what's going to really make this start to feel really weird in your hand but also what's going to help us keep that moisture in there. Mix that through really well and for anyone wondering, know this is cornflour in Australia we call cornstarch cornflour this is going to get covered and go into my fridge for 45 minutes to an hour and then we'll cook it now it's just rested in the fridge got a pot of boiling water here two ways you can cook this you can cook it in boiling water or you can do it in oil most of the Chinese restaurants Chinese takeaway restaurants will do it in water once it's boiling it's going to drop our chicken into it we don't need to cook it fully in here we just need to kind of sit the outside effectively give it a stir so it breaks up and let that come back to a simmer marine and cook that for about four or 5 minutes. Alright, this is been cooking for only 3 minutes and it's good to come out so we're going to put it onto a tray so it can drain any extra moisture and I know it doesn't look particularly appealing but it's going to be okay, I promise. Take away restaurant, they will cool this down and then they're going to use this to cook to order. Cuz we're going to cook this straight away, we don't need to cool it down. Wok, high heat. Neutral flavored oil, start with your hardest veg. In this case, red capper or caprican as we call it here in Australia. Once that's almost cooked, add your spring onions, the white part, and your garlic and time for the chicken. Whatever sauces you're using, I'm going to use some oyster sauce and soya sauce and of course, a little bit of yum yum. Green parts of the spring onions and that's it. We're done. He's got the kids chopsticks and he still can't do it. Oh no. Oh no. Let's just do this. Here we go. Hold on. Hold on. He just got it. Just in case. I love it. It's juicy and it's tender. For me, it's an eight out of ten. Texture is good. Thought it was going to be a little better to be honest and I did get that slimy kind of vibe in my mouth. Four and a half out of ten. Whoa. Again, wasn't my favorite but I actually liked the slimy texture. I don't know and it had great flavor. I'm going to give it a six. So, there you go. Total of 18. 5 but next up, poached chicken. Anytime I poach anything online, people are like, oh it's raw, it's boiled, it's disgusting. Poaching is a very classic French technique of cooking and it has its so if you're making salads or sandwiches I think poaching is one of the best ways to cook chicken and it's all about technique it might not look super appealing but just try it trust me boiling water season with salt some lemon thyme bay leaf and garlic few black peppercorns let that come up to a simmer and add our chicken breast in make sure it's completely covered and put the lid back on and bring that up to a light simmer and then you're going to turn the temperature right down as low as you can for 10 minutes then you're going to turn the heat off completely and you're going to leave that pot lit on no heat for another 30 minutes and that will be some of the nicest chicken breast you've ever had cold trust me 40 minutes later let's see where at we're going to slice and serve this now but I would suggest if you are going to serve it cold is to let the temperature come right down before you store it in the fridge if you pull this out of the water with the water still hot it will dry out so the longer you leave it in the water the more moisture it's going to retain look I eat it in a salad probably needs a little more seasoning 4 and a half it's pretty vanilla but I feel healthy eating it so I'm going to give it an extra point for that it's going to go five I think us eating it like this is doing it a disjustice because it needs to be on a sandwich with lots of mayonnaise or in like a chicken Caesar salad other than that I think it's cooked well and it's seasoned nicely so I'm going to give it a 615. 5 next up one of my personal favorites the spatchcock this is basically a butterfly roast chicken and a lot of people swear by it even if they're roasting a chicken in the domestic oven. Call me a traditionalist. I prefer to roast my birds whole if I'm doing a roast inside but if I am cooking a chicken outside, I will always patch cook it and it's really easy. Take your bird. This is a nice little one. Flip it over and then here, alright, take the the wing tiplets off because they kind of don't do anything and just burn normally and then here we got the backbone. So, we're going to cut up each side to remove the backbone. So, things to be careful of. Make sure you cut in far here so you don't lose any of that that thigh meat on either side. You want a good set of kitchen and run your knife up along that backbone again on the other side to remove the backbone and then open it out a little bit now I've gone a little bit tight in here I've missed some of it so I'm just going to snip that out and then in here you've got the rib cage which I like to try and get as much of it out as I can because otherwise these bones can be a little bit small and a little bit dangerous so pull that rib cage part out then you pull any of these parts of the kidneys and any of the other awful out or you can leave it in doesn't really matter now flip the bird over and we're going to crack this sternum the front bone like you're giving CPR one hand on top there you go you got a nice flat bird olive oil all over and on the inside salt and then I'm going to use some curry powder but you can season this with whatever you want pat that on there same on the other side to the grill okay it's a relatively thick piece of meat on the bone it's going to take a while to cook so control your temperature you kind of want it like a medium temperature you don't want it too hot you don't want it too cold you want to make sure the grill's hot though when you first put it on you want to hear that sizzle and that means that the skin shouldn't stick but put it on and just leave it for a while at least 10 minutes Alright, that looks pretty good. Took about 40 minutes in total. We've reached a temperature of 65 degrees in the thickest part. Gonna rest it for a good 10 minutes and we'll get the team in to eat. Yeah. That's delicious and juicy. So it's nine point five. Juicy. Seasoned well. It definitely tastes cooked over charcoal. That's a nine for me. You can't beat a barbecue style chicken. That is insane. I'll go nine out of ten just because tens are pretty rare for me but that's that's incredible. Oh big score. 27 and a half points. Um I think that leads at the moment. Next up, one that everyone gets wrong including Katelyn pan fried. When have I ever cooked pan fried chicken? I'm going to go in a limb here and say the only time you should pan fry a chicken breast is if it has the skin on. If you don't, it's going to be dry and nasty. There's really no other way around saying it. There's plenty of other techniques to cook chicken breast in this video. Here's one of those but if you do have a chicken with the skin on, this is how you do it. Pan, preferably cast iron or sponge steer like this one on a medium heat. While it's heating up, I dry ground this chicken. So, I season it with salt lightly on both sides. I put it back in the fridge uncovered and I left it there for an hour. All we're going to do now is pat dry the top olive oil in your pan let that heat up now a chicken breast is nice and dry once our oil is up to temperature I don't want it screaming hot you just want to up the temperature place your chicken breast in with the skin side down hear that little bit of noise but nothing crazy we're going to turn that temperature down pretty low now we're going to place a protein press on top of it what that's going to do is give us great contact with the pan so we're going to end up with a delicious crispy golden chicken skin and a breast that's cooked nicely all the way through you will notice in the chicken breast that it's thinner at one end so to eliminate that I'm going to show you a trick once we're ready to flip it to make sure that that doesn't overcook we eliminate as much as possible without overcooking completely alright that's been on for about 10 minutes let's have a look at how we're going looking good you can see here we're almost fully cooked through thicker parts not quite there yet let's have a peek under the hood and see where we're at in terms of color and as you can see we're not quite there so we're going to turn the heat up continue cooking that we can leave the press off now that's done it's work and we'll just let that skin crisp up and get that cook through once we got some good color as well like I was talking about earlier to stop this in over cooking we simply put the fish slice under it to get that off the heat this part will continue cooking and this part will stop so I reckon we're there in terms of color on the underneath so we're going to flip it and because this ends already cooks we're going to straight away use our fish slice to keep that off the the bottom of the pan so it doesn't overcook so I'm going to take about one more minute like that if you want you can chop some butter in the pan now some garlic some thyme classic foamy butter technique a little butter never anyone right at the end there. I'm going to turn the temperature right down so I don't want that butter to burn. Just let that melt and what this is going to do is just give us even more color on the top with some garlic in there, some thyme, bit of rosemary as well onto a resting tray. Let that rest for 10 minutes. That was lovely. A classic piece of chicken so I'm going to give it seven and a half. Taste it good. Quick to cook. Neither here nor there. Five out of ten. Oh controversial. I like the texture. Crispy skin. The flesh is cooked really nicely. Seasoned well. Doesn't have a huge amount of flavor other than chicken. Seven out of ten. Nineteen and a half out of ten. Respect to ish score. Next up, grilled chicken. Now, it's always best to be grilling your chicken over a charcoal or a wood fire. However, I do fully understand not everyone has access to a barbecue like that. A gas barbecue also works fine. If you don't have a barbecue of an apartment or something, you can do it on a broil function and you know or grill boil or grill function on your oven with the heat coming down. Worst comes to worst, you can use one of those pans with the lines in it. Anyway, I like to grill drumsticks because I think that they're easy to hold super affordable and they take flavor on really well and this is a marinade that I've been loving lately. It's got a couple of funky ingredients that you might freak out but trust me, it's delicious. We'll start with the safe stuff and by all means, if you don't have one of these ingredients, just leave it out. It doesn't matter. Gullangal, it looks like ginger. Has a very different flavor to ginger. I keep it in the freezer and then I grate it. Kinda hard to find sometimes. So, if you can't find it, just leave it out. Fresh turmeric. I also freeze it. Again, if you can't find fresh turmeric, you can just use the ground stuff. There's some fresh ginger here. Couple of big cloves of garlic. Then I got a couple of chillies. These are pretty spicy ones and I'm going to use two. Gonna dice these nice and small. You can also grate these if you've frozen them as well. Some lime leaves. So with these you see take the stems out. Finally slice them. The juice and zest of a lemon or a lime, pinch of salt, not too much because we're going to use fish sauce as well. Maybe half a tablespoon of brown sugar. Then, this is the one that everyone's going to freak out about. Shrimp paste with bean oil. So, this is like a fermented shrimp paste. It's delicious. It's like an umami bomb. Just to like half a tablespoon, some fish sauce and a little bit of neutral flavored oil. So, this is just some peanut oil. Give that all a mix into our drumsticks. Make sure it's well mixed around. Alright, I'm going to wash my hands. I'm going to shove this in the fridge for about two hours and then we'll get grilling. Okay, our grilled chicken has been marinating for two hours now just make sure that your skin is pulled right down over the meat over a hot grill same as a spatch cut control the temperature so I am lucky I can control it by moving the grate up and down so you want to make sure this is cooked through it's thick piece of meat it's on the bone it's probably going to take 25 minutes to cook this drumsticks and then do not waste all that delicious marinade get a little pastry brush and just brush it on as it's cooking alright this took about 30 minutes they are ready to come off then those rest for about 10, 15 minutes and then we'll get the tin to taste. Really good flavor. Cook really well again. Over a fire so I love it but seven out of ten. That's a bit harsh. It's delicious and I I don't know what seasonings are but I like it. It's a nine and a half for me. Duck scored it at eight. Uh yeah delicious. I'm also probably not a huge drumstick fan. I prefer the thigh but I think the flavors are great and it's still nice and juicy. Eight for me. Alright, twenty-four and a half, a pretty respectable score. Next up, the rotisserie. Can we beat a supermarket rotisserie? So, in the last like five to ten years, these things have become way more common in the domestic most barbecues have them certainly in Australia even a lot of ovens have them now and it is a great way to cook especially like chickens or roast beefs and meat it's also a great way to cook if you're camping I am a big believer that brining works really well with rotisserie why because the constant turning can sometimes dry stuff out this is the one that we brine yesterday it's been in for twenty-four hours cool this thing out of its spa and then we're just going to pat it dry really well like anything to get crispy skin on the outside is what we're looking for. Moisture is the enemy. However, this is going over a a charcoal fire. It's going to dry out pretty quickly. Let's be honest. Get in the cavity as well. If you do shove paper towel up the cavity, don't forget to take it out. That has been seasoned. We don't need to put any salt on there. If you want to put a rub on that, you definitely can. So, if you want to put pepper on it, you also can. Think we're going to leave this one natural just to see how it turns out and just like the roast, we are going to trust it because I think it just sits on the the actual rod a lot better. Okay. Time for the rod in the cavity through the neck and then this is what really holds it on is these fork parts here don't stab yourself that will hurt do kind of want to get it pretty centered evenly with the weight otherwise your your motor will have a hard time dealing with it so push that make sure that's push back onto the the rod if that make sense before you shove this top one on tighten it up so see that that's going to be an issue these wings hanging out more than they should be so I am going to push another piece of butcher's twine around that just to try and keep them in. All I'm going to do to that now is just drizzle this with oil and make sure it's evenly coated that will help to crisp the skin up also and on the back and I'm going to trim this off because I almost forgot to and if you don't trim this off, I'll catch fire. Don't forget these juicy thighs. Alright, just give my hands a little wash and then to the grill. So, this will rotate pretty slowly and I got a good bit of wood coal here. Charcoal is probably more efficient because this takes about two hours to get a good bit of coal and we're just going to monitor that if we need it to be hotter we can ban it a little bit too hot we just pull coals away push coals away you kind of want the center of the coals really did sit on onto that so we'll just move those but this is very intuitive cooking I cannot give you a time for how long this is going to take so it's all about what this is doing what the temperature of the air is doing lots of things so like the whole day this thing is your best friend it's really hard to know how long this takes to cook without checking the temperature inside not quite as much color as I would have liked but here we are let it rest for a good 15 minutes and then we'll cut it up and get the team to taste. It's nicely seasoned and juicy but seven out of 10 I like it doesn't have as much flavor as a lot of the other ones that we've had so yeah it's going to go I don't want to say the same as you but yeah 7 a really good flavor in that and it was actually super juicy I just know how long that took so for me based on flavor 7 and 1/ 2 out of 10, there you go 21 and 1half next up sous chicken one of the best ways to cook chicken if it's going to be served cold is to sous now there's clearly some equipment here that not everyone might have and I do not suggest you run out and buy it if you don't have one so if you do have a sous vie then great use this technique if you don't then I suggest you using the poached method that we did earlier but to sous pretty simple chicken breast season with salt on both sides get it under that little tindi there oh hello little cheeky 10dy then we're going to place it into our bag hot tip tin your bag inside out like that so you don't get it dirty on the the edge that you're going to try and seal I'll save that tendy for later you can flavor this with whatever you want I'm going to put some lemon in there little bit of thyme and then I think it's especially with chicken breast to put a little bit of fat in there so I'm just going to use a bit of olive oil. Close your bag and into your water bath or your water circulator. Now, temperature and time. This is at the 66 degrees Celsius which is in Fahrenheit and I'm going to have this in here for two hours but you can kind of go, you know, two to four hours really. It's perfectly safe to eat once you cool that down at that temperature. You could do it as low as 62 degrees. The temperature that you're looking for which is often 75 degrees that's referred to is because it only has to reach that a few seconds for it to be safe. If you're holding it at a lower temperature, effectively pasteurizing it, it's the length of time which actually is a control point for killing the bacteria but for me, the temperature is more about how you going to eat it. If you're going to pan fry this afterwards, you can take it as low as 62 degrees more so for a texture point of view. If you're going to eat it cold, I think you want to have it up to about 66 degrees because it has a better texture in my opinion when it's eaten cold. Two hours later and this is ready to come out. At this point, if you are keeping this to have it cold which Probably should. Take out the sous vibe. Leave it on the counter like that for half an hour, 40 minutes to let it cool down before you put it in the fridge. We're going to taste it hot today though. Open your bag, pull your chicken out, I think it's perfect when it's cold I think the texture's good for cold chicken so great for a salad great for a sandwich I don't love it kind of like this says it's hot so for that reason I'm going to give it a 6 5 and1/ 2 sorry yes it's it's okay good chicken nothing overly exciting about it so it's going to get a four from me even cook the whole way through and you could definitely taste the lemon but that's not for me four out of 10 with a grand total of 13. 5 looks like the sous is out but next up is a fun one the swarmer so the is with shawarma is that it's technically should be cooked vertically and spun around with the heat from the side it's pretty hard to do at home so by all means you can just do the same marinade and in a really hot oven bake it or grill it or you can just hit it on the barbecue but if you have got one of these this also works you can put this in the oven so shawarma's can be lamb goat but it's often chicken and then it's going to serve them flatbread all over the Middle East I've got chicken thigh and chicken breast here and the reason being is because want some of the fat content of the thigh but I think the chicken breast also is good to kind of help bulk it out so we're going to trim the stuff up make sure it's not too thick the thighs if you have any scrappy bits keep them so we can put them in during the stacking part and then the breasts we're going to cut into pieces as well about the same size as the thighs so that's nice and thick so we're just going to cut that right in half so you got two pieces so the marinade olive oil two tablespoons salt paprika cumin coriander and the juice of a just give that a mix around and then we're going to add our chicken back to it probably should use a bigger bowl but hey make sure it's all evenly covered so once it's all evenly covered it's time to stack so I have this tray here that I got from Amazon it's got a skewer in it the reason I've got the onion at the bottom is to keep it up off the off the bottom this is going to go in the oven in a fan force oven so it's going to be heat around it think of the chicken starts here I'm going to struggle to get good color on that bottom start with a piece so that is a piece of breast meat you want to alternate between breast and thigh that way you should get a more even distribution of the fat. You can use these pieces that we trimmed in between them as well. You'll see the experts when they make these in the restaurants. They'll kind of get it to a point and they'll trim it down and they're making them way higher. I'm not going to bother trimming this down too much or at all to be honest. For that to kind of really take effect. You kind of really need it to be like a certain size. It's like I was saying, if you want, you can just marinate this like this in the bowl and then shove it under your grill or in the oven or on your grill in your barbecue The reason for the vertical cooking is it kind of the way that it cooks the fat kind of drops down the outside and you're going to carve a piece off and continue cooking throughout the night but we're going to cook this all the way through in the oven. Cool. So that's it. That's just going to sit in the fridge uncovered for about an hour just to marinate because it's quite a lot of lemon juice in there. You don't want to marinate for much longer than that. We're going to start breaking in the proteins and then we'll chuck it in the oven. That's a 200 degree fan force oven. I think it's going to struggle to do it if you don't have a fan force oven because you kind of want that airflow around it. I reckon it's going to take a good 45 to 50 minutes but I'm going to check it after 350 that looks pretty good isn't it just going to let that chill out for a couple of minutes then we'll slice them off alright let's get the team in Definitely the driest we've had today but saying that's not too bad. Seasoning's nice. Six and a half out of ten. Good flavor. A bit dryer than the other ones. I'll give it a six. Really good flavor in that. I definitely think I got the breast meat though and it was on the dryer side. I think that's a six for me. Alright, 19. five. Not terrible but it certainly wasn't the highest score of the day. Next up, something that might divide a few people, the air fryer chicken. I don't know why but most chefs and like avid home cooks. Just hate on these things and including myself for a long time but the reality is they're in like 60% of homes and they do a pretty good job. They're effectively just an oven with the big fan. That's kind of all they are. So they're really great at like heating up things like chicken. They're crispy outside without deep frying. So that's what we're going to do today. The other thing that I'm not a huge fan of is tenties and they're incredibly popular all throughout the world. It's like the laziest muscle on the animal. So I feel like it doesn't have heaps of flavor, doesn't have heaps of fat. However, if you crumb something and cook it till it's nice and crispy, most things taste good. So simple panko crumbing, got some flour here, got some barbecue seasoning, salt and pepper, heavily seasoned, couple of eggs beaten and some panko breadcrumbs. All we do in the flour, shake it off in the egg and the bread crumbs. So, like any oven cooking or deep fryer cooking, want to preheat our air fryer. So, that's set to one90 degrees Celsius and let that preheat for about four or 5 minutes. So, why haven't I include a fried chicken recipe in these twelve types of chicken because I've got like four YouTube videos already on this platform about how to do fried chicken and a lot of people get scared of doing fried chicken at home but it is one of those wonderful things that's definitely worth the mess. So, go check those videos out. They're all linked down below. Alright, the air fryer is almost hot. We're not going to overcrowd the air fryer as well. We got eight tea going to do four at a time so spray four of them on one side and we'll put that sprayed side down in the air fryer then we're going to spray the top and they go five minutes we'll take them out and flip them and finish them the last five minutes cheers cheers cheers Yeah like that's pretty rubbish so it's a one from me. One. I'm also not a fan. I think if you're going to have fried chicken don't try and imitate it. Just get the real stuff. Link below to the videos. I'm not that harsh though. Three. These are elite. They're not a ten though. Not a whole lot of flavour. Love the crumbed fried chicken texture. Eight and a half out of ten. Way enough. That is way enough. And it's so juicy still. It tastes like cardboard. Zero flavour. Alright alright. Taste like chicken. The grand total of attendees of the 12. 5 it was clearly I think that's the bottom of the table. The spatchcock took it out. But I think the one thing I'd love you to take from this is that chicken can be juicy and delicious doesn't matter how you cook it and temperature is way more important than time. I bang on about this all the time. Get yourself one of these. Thanks for watching legends. Like this video from it please. He just finished the tendy that he hated.

Marco Pierre White Roast Chicken with Thyme, Lemon and Gravy | Marco Pierre White Roast Chicken with Thyme, Lemon and Gravy | By No Reservations | Is roast chicken with roasting juices with parsley. Very simple. And what we do is we make a paste. I reckon we do two. I'm not saying we'll use them all. If we don't use them now we'll use them the juices later. Again a little bit of olive oil. Just slowly mix it in. There's no rush. The first thing we do is season the inside the bird. I'm not going to take the string off yet because it's holding the bird together is I'll take it off when it's finished cooking. So just get your hand in and season the inside of the cavity. By seasoning the inside of the cavity where the chicken starts to cook. The flavouring within the inside of the cavity starts to infiltrate the the chicken. And then again getting all the crevices. Just start to massage into your chicken. And then my mother-in-law who is my favorite cook taught me to put thyme and lemon inside the chicken and what it does actually apart from flavor the chicken it slows down the cooking of the chicken because when I was a boy duck's chickens were always stuffed so therefore your chicken cooked from the outside in not from the inside out so it just slows it down so then what we're going to do is olive oil in a pan roast chicken get some heat into the pan so then when we put it into the oven it's starting to cook straight away and I reckon a chicken like this will take approximately an hour to cook with a good rest this is a chicken from the supermarket free range £736 P you get four portions why I chop it up out of that which as supposed to have a roast chicken with the juices on the plate is nearly two quid a portion which is not bad as you can see now we the heat into the chicken and by getting the heat into the chicken what happens is now underneath it's starting to slowly caramelize and we'll use that sediment later for the sauce lemon wouldn't work with a pheasant it wouldn't work with a guineafowl there's nothing wrong in putting flavors in like a bit of bay leaf a bit of thyme when I roast pheasants and parches I tend to feed them first which is backpack them and then poach them at a certain temperature for a certain length of time depending on which bird and then them rest and then finish it off in the pan to begin with so they go golden brown and then in the oven So I'm cooking that chicken now prox one hour one 80. When the chicken comes out of the oven what I will do then is I'll put it in a bowl. I'll wrap it up in cling film. Because all that steam that comes off a chicken. All those delicious smells. They're juices. It's just the moisture within the bird just evaporation away. Everything's good that smells delicious. They don't realise them they're losing the taste and the chicken is slowly drying out because it continues to cook because it's own heat. So I'll use juices and in the gravy and that's how you retain a nice moist chicken. This is the best way in my opinion to cook a chicken at home. So, the chicken's been in for 1 hour. I like to use a pan but you can use a roasting tray. The reason why I like to use a pan is because you got a thick, heavy bottom. So, it usually I've got all the juices down the bottom. So, what I've got to do now is is take my chicken out and then I'm going to keep the chicken fat so we're just going to dissolve the roasting juices in water we'll put one cube in and then we'll finish the sauce with parsley and the chicken fat. So what I'm going to show you now is how to chop a chicken up for four. Okay. Dressed with a bit of wing. And thighs. And then we get some scissors Just cut down the So you got a nice moist breast. And moisturize. Chicken. So what you think we've got? Four pieces of breast and four pieces of leg. So it feeds four. And I'm quite happy just snapping bits of the chicken off. Just put some more flavour in. Tiny bit of water. What we've got to do now is take some parsley. And parsley and chicken works fantastically well. Throw some parsley in. And then just put some of the chicken fat back in. Just by watering a bit of stock cube, I've got plenty of sauce for my chicken. Again, I don't have to use gravy granules. You still have that proper sense of cooking. And that's just the roast chicken with its own roasting juices.

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208K views · 138 reactions | How to prep a chicken. Ingredients: X1 whole chicken - Place chicken breast-side up and pat dry. - Locate the wishbone at the neck end. Make small cuts along both sides of the bone, then pull it out. - Pull out the wings and cut through the joints. - Pull legs away, cut through the skin, and slice through the joints. Keep the oysters attached to the legs. Cut the leg through the joint and separate drumstick and thigh. - Slice along the breastbone to remove each breast, leaving wing bone attached. #chicken #prep #basics #butcher #chef | Matthew Ryle